Addition of pumpkin peel extract obtained by supercritical fluid and subcritical water as an effective strategy to retard canola oil oxidation

Determination of the Optimum Conditions for Emulsification and Encapsulation of Echium Oil by Response Surface Methodology

Echium oil (EO) contains substantial amounts of omega-3 fatty acids, which are important because of their benefits to human health. However, they are prone to oxidation. The aim of this study was to obtain the optimum conditions of microencapsulation of EO using spray drying by applying the response surface methodology (RSM). Central composite circumscribed design (CCC) was employed with a ratio of maltodextrin (MD):EmCap modified starch (MS) (80-90%, w/w), oil concentration (15-25%, w/w), and homogenization speed (5-15 × 103 rpm) as independent variables affecting droplet size (μm) and viscosity (Pa·s), which were chosen as responses for the emulsification process. The results revealed that the emulsion conditions containing MD:MS (89.7%:10.3%, w/w), oil concentration of (16.0%), and homogenization speed at (14.8 × 103 rpm) were found to be the optimum conditions. Furthermore, for encapsulation, CCC was employed with inlet temperature of 140-180 °C, air flow of 20-30%, and pump rates of 15-25% as independent variables. Total yield (%) and encapsulation efficiency (%) were chosen as responses for the encapsulation process. On the other hand, optimum conditions for encapsulation were as follows: inlet temperature of 140 °C, airflow rate of (30%) 0.439 m3/h, pump rate of (15%) 4.5 mL/min with respect to selected responses.

Side Streams of Vegetable Processing and Its Bioactive Compounds Support Microbiota, Intestine Milieu, and Immune System

The industry of vegetable processing generates large amounts of by-products, which often emerge seasonally and are susceptible to microbial degradation. Inadequate management of this biomass results in the loss of valuable compounds that are found in vegetable by-products that can be recovered. Considering the possibility of using waste, scientists are trying to reuse discarded biomass and residues to create a product of higher value than those processed. The by-products from the vegetable industry can provide an added source of fibre, essential oils, proteins, lipids, carbohydrates, and bioactive compounds, such as phenolics. Many of these compounds have bioactive properties, such as antioxidative, antimicrobial, and anti-inflammatory activity, which could be used, especially in the prevention or treatment of lifestyle diseases connected with the intestinal milieu, including dysbiosis and immune-mediated diseases resulting in inflammation. This review summarises the key aspects of the health-promoting value of by-products and their bioactive compounds derived from fresh or processed biomass and extracts. In this paper, the relevance of side streams as a source of beneficial compounds with the potential for promoting health is considered, particularly their impact on the microbiota, immune system, and gut milieu because all of these fields interact closely to affect host nutrition, prevent chronic inflammation, and provide resistance to some pathogens.

Evaluation of antioxidant properties of nanoencapsulated sage (Salvia officinalis L.) extract in biopolymer coating based on whey protein isolate and Qodumeh Shahri (Lepidium perfoliatum) seed gum to increase the oxidative stability of sunflower oil

Sage leaf extract (SLE) is considered an excellent source of bioactive compounds mainly because of its high content of phenolics, widely known as natural antioxidants. This study aimed to compare the performance of free/encapsulated SLE by different coatings in protecting sunflower oil against oxidative deterioration. The coating materials were whey protein isolate and qodumeh seed gum at different ratios (1:0, 1:1, and 0:1). Each nanocapsule was analyzed for particle size, zeta potential, encapsulation efficiency, phenolics release, and SEM images. The total phenolic compounds of SLE were 31.12 mg GA/g. The antioxidant activity of SLE was increased in both DPPH and FRAP assays by increasing extract concentration from 50 to 250 ppm. All nanoparticles exhibited nanometric size, negative zeta potential, encapsulation efficiency higher than 60%, and gradual release during storage. The oxidative stability of sunflower oil with or without the incorporation of 250 ppm of free/encapsulated SLE was evaluated during 24 days of storage at 60°C. Peroxide value (PV), thiobarbituric acid value (TBA), oxidative stability index (OSI), color index (CI), and conjugated dienes (CD) were determined. COPM nanoparticles showed the lowest PV, TBA, CI, and CD but both SGUM and WHEY were more effective in delaying oil oxidation than TBHQ and free extract. Higher OSI was observed in oil-containing nanoparticles with composite coating. Results obtained reinforce the use of whey protein isolate and qodumeh seed gum as a coating for encapsulating SLE to increase the shelf life of sunflower oil as a natural antioxidant.

A functional spreadable canola and milk proteins oleogels as a healthy system for candy gummies

Recently, interest and demand for healthy and useful food products have become a global requirement. Thus, the production of functional foods with high polyunsaturated fatty acids and antioxidants is very challenging. In this study, four functional spreadable oleogels based on canola oil and milk proteins were developed. These spreadable oleogels were used as an innovative model for the preparation of candy gummies. The chemical composition, oxidative stability, and effects of storage conditions were studied. The results showed that the fat content in spreadable oleogels and gummies ranged from 35 to 47 and 2.40–4.15%, respectively. The protein content in spreadable doum and carrot was 7.41%, while it was 6.15% in the spreadable plain and ranged from 10.25 to 12.78% in gummies. The hardness of spreadable oleogels and gummies ranged from 0.3 to 0.9 and 6.22–16.30 N, respectively. Spreadable carrot and spreadable doum had peroxide values greater than 8 meqO₂/kg after storage, whereas spreadable plain and spreadable canola oleogel had better oxidative stability. The antioxidant activity of spreadable oleogels and gummies ranged from 66.98–46.83% to 51.44–40.37%, respectively. In addition, transmission electron microscopy and polarized light microscopy micrographs showed the presence of a coherent entangled network between oleogels and nutritional polymers. The oil binding capacity of spreadable carrot oleogel had a maximum value of 97.89%, while formed gummies were higher than 99%. This study showed a promising way to make functional spreadable oleogels as a model for food products that are good for health and nutrition.

Integrating diverse plant bioactive ingredients with cyclodextrins to fabricate functional films for food application: a critical review

The popularity of plant bioactive ingredients has become increasingly apparent in the food industry. However, these plant bioactive ingredients have many deficiencies, including low water solubility, poor stability, and unacceptable odor. Cyclodextrins (CDs), as cyclic molecules, have been extensively studied as superb vehicles of plant bioactive ingredients. These CD inclusion compounds could be added into various film matrices to fabricate bioactive food packaging materials. Therefore, in the present review, we summarized the extraction methods of plant bioactive ingredients, the addition of these CD inclusion compounds into thin-film materials, and their applications in food packaging. Furthermore, the release model and mechanism of active film materials based on various plant bioactive ingredients with CDs were highlighted. Finally, the current challenges and new opportunities based on these film materials have been discussed.

Sustainable Recovery of Preservative and Bioactive Compounds from Food Industry Bioresidues

With the increasing demand for convenient and ready-to-eat foods, the use of antioxidants and preservative additives in foodstuff formulation is essential. In addition to their technological functions in food, bio-based additives confer beneficial properties for human health for having antioxidant capacity and acting as antimicrobial, antitumor, and anti-inflammatory agents, among others. The replacement of preservatives and other additives from synthetic origin, usually related to adverse effects on human health, faces some challenges such as availability and cost. An opportunity to obtain these compounds lies in the food industry itself, as a great variety of food waste has been identified as an excellent source of high value-added compounds. Large amounts of seeds, fibrous strands, peel, bagasse, among other parts of fruits and vegetables are lost or wasted during industrial processing, despite being rich sources of bioactive compounds. From a circular economy perspective, this work reviewed the main advances on the recovery of value-added compounds from food industry bioresidues for food application. Bioactive compounds, mainly phenolic compounds, have been largely obtained, mostly from seeds and peels, and have been successfully incorporated into foods. Additionally, alternative and eco-friendly extraction techniques, as ultrasound and microwave, have showed advantages in extracting antioxidant and preservatives compounds.

Physicochemical Properties and Antioxidant Activity of Pumpkin Polysaccharide (Cucurbita moschata Duchesne ex Poiret) Modified by Subcritical Water

In this paper, subcritical water (SCW) was applied to modify pumpkin (Cucurbita moschata Duchesne ex Poiret) polysaccharides, and the properties and antioxidant activity of pumpkin polysaccharides were investigated. SCW treatments at varying temperature led to changes in the rheological and emulsifying properties of pumpkin polysaccharides. SCW treatments efficiently degraded pumpkin polysaccharides and changed the molecular weight distribution. Decreases in intrinsic viscosity, viscosity-average molecular weight, and apparent viscosity were also observed, while the activation energy and flow behavior indices increased. The temperature of SCW treatment has a great influence on the linear viscoelastic properties and antioxidant activity of pumpkin polysaccharides. Pumpkin polysaccharides solution treated by SCW at 150 °C exhibited the highest emulsifying activity and antioxidant activity, which was probably due to a broader molecular mass distribution and more reducing ends exposed after treatment. Scanning electron microscopy showed that SCW treatment changed the microstructure of pumpkin polysaccharides, resulting in the exposure of bigger surface area. Our results suggest that SCW treatment is an effective approach to modify pumpkin polysaccharides to achieve improved solution properties and antioxidant activity.