查看更多>>摘要：This paper investigated the formation of a novel complex coacervate between gliadin (G) and sodium alginate (SA) as well as its relationship with the encapsulation and controlled release properties by loading curcumin (Cur). G-SA coacervates (GSAC) were fabricated using the anti-solvent method to form gliadin nanoparticles (GNPs) and then electrostatic deposition with SA to form coacervates. Based on the turbidimetric analysis and zeta-potential results, coacervates were formed at a wide range of pH (1.0-7.0) through electrostatic interaction in the gliadin-SA system. The gliadin-SA interaction was spontaneous exothermic process shown by the isothermal titration calorimetry. The spherical particles of curcumin-loading G-SA coacervates (GSAC-Cur) with well-homogeneity and great-dispersion as well as particle aggregation were observed on SEM. At coacervated pHs, GSAC-Cur showed particle size from 433.55 to 1496.50 nm, PDI around 0.28, zeta-potential from -1.9 to -50.9 mV and encapsulation efficiency from 61.29% to 81.01%. Controlled release profiles confirmed that G-SA coacervates reduced the released speed of curcumin in the release process. In summary, we concluded that the properties of GSAC-Cur corresponding to the embedding and controlled release could be better by forming coacervates via pH-induced.
查看更多>>摘要：Continuous and large-scale production of phospholipids stabilized emulsions and nanoparticles with controllable particle size and stability has always been a challenge. Here, we use flash nano-precipitation (FNP) to produce lecithin stabilized alpha-tocopheryl acetate (Vitamin E-acetate) particles at a production rate much higher than conventional batch mixing and thin-film hydration. The FNP produces particles with more homogeneous lecithin coverage comparing to conventional slow mixing. As determined by dynamic/electrophoretic light scattering, transmission electron microscope (TEM) and Quartz Crystal Microbalance with Dissipation (QCM-D), particles with low percent core are covered by thick multiple lecithin layers and aggregate easily with the coalescence of lecithin shell; particles with medium percent core content are covered with a thin layer of lecithin, which provides a high enough zeta-potential to stabilize the particle; for particles with percent core higher than 95%, the large spacing between lecithin molecules result in Ostwald ripening and aggregation. With a given composition, the particle size and stability could both be precisely predicted using the Smoluchowski's diffusion limited particle growth model and the Derjaguin-Landau, Verwey-Overbeek (DLVO) theory. This work demonstrates that the compositions affect the adsorption of phospholipid molecules at the particle surface, which further control particle size and stability.
Rodrigues dos Santos, Thais PaesLeonel, MagaliMischan, Maria MarthaCabello, Claudio...
7页
查看更多>>摘要：Sour cassava starch (SCS) is naturally modified through the joint action of anaerobic fermentation and sundrying, but there appears be an immense variety in the quality of commercial SCS. The present study aimed to produce cassava starch with high expansion property (PCMS). After the establishment of the production conditions, PCMS was compared to commercial starches in terms of specific volume, carbonyl and carboxyl content, thermal and paste properties, as well as, about its use for the production of cheese bread. In order to obtain PCMS, a 5 x 5 factorial design was set to determine lactic acid concentrations and exposure times to UV-C irradiation. The optimal conditions for photo-modification were 20 g/kg of lactic acid concentration and exposure time at UV-C for 75 min. The specific volume of PCMS was 2.85 times higher than native cassava starch but did not differ from the starch with high expansion property. Compared to native cassava starch, the PCMS showed lower peak and setback viscosity, higher amylose content and alteration of gelatinization enthalpy. The cheese bread prepared with PCMS did not differ from those produced with the other two SCS; consequently, PCMS preserved and ensured product quality that may be destined for food industry.
查看更多>>摘要：Theaflavins (TFs) are the main components responsible for the bright, orange-yellow color of liquor and fresh, brisk, and astringent taste of black tea. TFs are formed from the enzymatic oxidative condensation of catechins. In this study, we aimed to optimize the production of TFs from catechins in an in vitro liquid-state fermentation system. We examined (1) three different enzyme sources (2) two different times for the addition of catechins and (3) three different ratios (1:2, 1.5:1.5, and 2:1) of key catechins [(-)-epigallocatechin (EGC); (-)-epigallocatechin gallate (EGCG)]. The results indicated that the use of polyphenol oxidase (PPO) promoted a rapid and uniform consumption of catechins, resulting in a sustained high-level production of TFs. The batchwise addition of catechins was the best method for sustained and high-efficiency TFs formation. An EGC/EGCG ratio of 1:2 led to the formation of relatively higher amounts of theaflavin-3'-gallate (TF-3'-G) and TF-3,3'-digallate (TF-D-G), which resulted in a significantly higher total TFs content. These results demonstrate that the batchwise addition of catechin substrates with a high EGCG content using PPO as an enzyme source can improve the formation of TFs. Our results provide a theoretical basis for understanding the mechanisms of TFs synthesis.
查看更多>>摘要：A new spectrophotometric method for the determination of 5-(Hydroxymethyl) furfural (5-HMF) in honey was proposed. In the proposed method based on the qualitative Seliwanoff test, quantitative determination was carried out by measuring the red color formed by reacting the HMF and Seliwanoff reagent (resorcinol-HCl). Central Composite Design (CCD) was used to obtain optimum reaction parameters. The limit of detection, LOD (2.69 mg kg(-1)) and limit of quantification, LOQ (8.97 mg kg(-1)) were established in the model honey matrix. Precision (as RSD for inter and intraday precision) was in the range of 2.52-5.14%. Accuracy results obtained exhibit a good recovery (from 95.83% to 96.65%). Good selectivity and linearity (R-2 > 0.99) were also observed. HMF amounts in honey samples determined by the proposed method were found to be in a relatively good agreement with those obtained by the spectrophotometric Winkler method (r = 0.9880) and HPLC-UV method (r = 0.9888).
查看更多>>摘要：Carotenoids have many biological properties and their release from the matrix is most essential for human absorption. Particle size reduction of the matrix can lead to cell wall rupture, which promotes the release of carotenoids. However, changes of rheological property caused by particle size reduction are an important factor affecting 3D printing characteristics. The purpose of this study was to investigate the effect of particle size distribution on the carotenoids release, physicochemical properties and 3D printing characteristics of carrot pulp. The results showed that with the decrease of particle size, contents and release rates of carotenoids showed a trend of increase. Particle size reduction of carrot pulp increased apparent viscosity, G', G '', tan delta, 3D printing stability, cohesiveness and gumminess. Moreover, carrot pulp with smaller particle size showed higher printing performance, more uniform pore size distribution and more order microstructures. The study demonstrated that carotenoids release, physicochemical qualities and printing characteristics changed with different particle size distribution, and samples could be separated according to hierarchical clustering analysis of the index.
查看更多>>摘要：Herbal plants have been used as medicines since time immemorial. T. cordifolia (giloy) is one such medicinal plant that possesses many therapeutic properties. Certain challenges such as thermal stability and bitter taste (diterpenoids, lactones), calls for technological interventions for effective debittering and retention of its bioactivity. This study was aimed at the removal of bitterness in giloy samples along with the evaluation of their processing stability at three different temperatures (72 degrees C/16 s; 100 degrees C/10 min; 121 degrees C/15 min). Membrane processing technique and addition of beta-cyclodextrin, a polysaccharide derivative (PD), as a debittering compound, singly or in combination, did not produce desirable results. Several approaches were adopted to remove bitterness using herbal extract (0.1 g/100 g stems), and PD (3 g/100 mL juice) combined with magnetic stirring, thermosonication, and ultrasonication. Results revealed that ultrasonication could eliminate the bitterness, below the detection limits, in giloy juice at 10 min duration with retention of most of the bioactive components and antioxidant activity. The results suggest that ultrasonication could help in debittering extracts of other herbal plants as well. Besides, food industries may develop sensorially acceptable giloy based functional beverages with longer shelf-life, thus broadening the field of industrial application.
查看更多>>摘要：Rice bran was first treated by superheated steam to inactivate the enzyme and then fermented with single Rhizopus oryzae, Aspergillus oryzae, or their mixture, respectively. The prebiotic potentials of fungi fermented rice bran were investigated by in vitro human fecal microbiota fermentation. Compared with the fermented rice bran, the fungi fermented rice bran significantly increased soluble sugar, soluble protein, and total phenol content (P < 0.05). Additionally, the fungi fermented rice bran showed better prebiotic capability in promoting the production of short-chain fatty acids and the populations of beneficial bacteria. Especially, the rice bran fermented by a mixture of Rhizopus oryzae and Aspergillus oryzae showed the highest levels of Bifidobacterium and Bacteroidaceae in the fermentation slurries compared with single Rhizopus oryzae and Aspergillus oryzae fermented samples. These findings revealed that fungi fermented rice bran showed better prebiotic potentials. Therefore, rice bran processed by superheated steam and fungi fermentation can be used as potential functional ingredients in food and nutraceuticals.
da Silva, Maritiele NaissingerTagliapietra, Bruna LagoPereira dos Santos Richards, Neila Silvia
4页
查看更多>>摘要：Developing new products requires understanding consumer acceptance, especially when noticeable and unconventional changes are made. Therefore, the present study aimed to encapsulate Lactobacillus acidophilus and Bifidobacterium bifidum, apply them to butter, and determine which of the microorganisms and capsule concentrations are ideal to obtain a probiotic food and evaluate its acceptance. The capsules were produced using the ion extrusion/gelation technique by encapsulating Lactobacillus acidophilus and Bifidobacterium bifidum. Capsule concentrations were 3, 5, and 10%, being the final concentration submitted to acceptance analysis. The concentrations of 5 and 10% of capsules containing Lactobacillus acidophilus showed satisfactory results (8 log CFU/g) in storage for 45 d at 5 degrees C. Butter containing 10% of capsules showed good acceptance in all evaluated parameters and 81.1% of purchase intention.
Ordonez-Santos, Luis EduardoEsparza-Estrada, JessicaVanegas-Mahecha, Pedro
6页
查看更多>>摘要：Adding value to fruit by-products would satisfy global demand for natural additives and reduce impacts on the environment. Therefore, the objective of the present study was to optimize the process of ultrasound-assisted extraction of total carotenoids from mandarin epicarp for use as a natural colorant in two bakery products. The response surface methodology with composite central design were used to maximize ultrasound-assisted extraction of fat soluble pigments. Optimization of carotenoid extraction was achieved when the ultrasound process was carried out at a temperature of 60 degrees C for 60 min with a solid to liquid ratio of 0.0004 g/mL, where the maximum extraction of total carotenoids was 140.70 +/- 2.66 mg beta-carotene/100 g of dry sample. The carotenoid lipid extracts obtained from the tangerine epicarp could be a natural coloring additive with the potential to reduce the use of tartrazine in bakery products such as cakes and bread.
NSTL
Elsevier