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Shishir MRI, Suo H, Taip FS, Cheng KW. Lactoferrin-chia seed mucilage complex coacervates for intestinal delivery of quercetin and fortification of set yogurt. Food Chem 2024; 456:139818. [PMID: 38878531 DOI: 10.1016/j.foodchem.2024.139818] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 03/30/2024] [Accepted: 05/22/2024] [Indexed: 07/24/2024]
Abstract
This study aimed to develop complex coacervates utilizing lactoferrin (LF) and chia seed mucilage (CSM) for promoting intestinal delivery of quercetin (Q) and fortification of set yogurt. Three cross-linkers, including calcium chloride (CC), transglutaminase (TG), and polyphenolic complex (HP), were used to further reinforce the coacervate network. Cross-linked coacervates had higher values of coacervate yield, encapsulation efficiency, and loading capacity. They efficiently preserved Q under gastric condition (⁓87%-99%), with CSM-TG-Q-LF being most effective for intestinal delivery of Q. Moreover, digested pellets of the cross-linked coacervates displayed better antioxidant activity than the uncross-linked coacervates with CSM-TG-Q-LF pellets showing maximum bioactivity. The Q-loaded coacervates demonstrated superior assembly in the yogurt matrix compared to the unencapsulated Q. Moreover, the coacervate systems, especially CSM-TG-Q-LF significantly improved the textural properties of yogurt and the stability of Q in it. Therefore, CSM-TG-LF is a promising carrier to promote intestinal delivery and food application of hydrophobic molecules.
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Affiliation(s)
- Mohammad Rezaul Islam Shishir
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Hao Suo
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China; School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Farah Saleena Taip
- Department of Process and Food Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Ka-Wing Cheng
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
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2
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Huang JR, Song JR, Cai WS, Shao ZW, Zhou DY, Song L. Enhancing vitamin D 3 bioaccessibility: Unveiling hydrophobic interactions in soybean protein isolate and vitamin D 3 binding via an infant in vitro digestion model. Food Chem 2024; 451:139507. [PMID: 38696940 DOI: 10.1016/j.foodchem.2024.139507] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 03/26/2024] [Accepted: 04/26/2024] [Indexed: 05/04/2024]
Abstract
In the domain of infant nutrition, optimizing the absorption of crucial nutrients such as vitamin D3 (VD3) is paramount. This study harnessed dynamic-high-pressure microfluidization (DHPM) on soybean protein isolate (SPI) to engineer SPI-VD3 nanoparticles for fortifying yogurt. Characterized by notable binding affinity (Ka = 0.166 × 105 L·mol-1) at 80 MPa and significant surface hydrophobicity (H0 = 3494), these nanoparticles demonstrated promising attributes through molecular simulations. During simulated infant digestion, the 80 MPa DHPM-treated nanoparticles showcased an impressive 74.4% VD3 bioaccessibility, delineating the pivotal roles of hydrophobicity, bioaccessibility, and micellization dynamics. Noteworthy was their traversal through the gastrointestinal tract, illuminating bile salts' crucial function in facilitating VD3 re-encapsulation, thereby mitigating crystallization and augmenting absorption. Moreover, DHPM treatment imparted enhancements in nanoparticle integrity and hydrophobic properties, consequently amplifying VD3 bioavailability. This investigation underscores the potential of SPI-VD3 nanoparticles in bolstering VD3 absorption, thereby furnishing invaluable insights for tailored infant nutrition formulations.
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Affiliation(s)
- Jia-Rong Huang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Jing-Ru Song
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Wan-Shuang Cai
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Zhen-Wen Shao
- Qingdao Seawit Life Science Co., Ltd., Qingdao 370200, China
| | - Da-Yong Zhou
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Liang Song
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
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3
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Riquelme N, Robert P, Arancibia C. Desserts Enriched with a Nanoemulsion Loaded with Vitamin D 3 and Omega-3 Fatty Acids for Older People. Foods 2024; 13:2073. [PMID: 38998579 PMCID: PMC11241731 DOI: 10.3390/foods13132073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2024] [Revised: 06/25/2024] [Accepted: 06/25/2024] [Indexed: 07/14/2024] Open
Abstract
The food industry is challenged to develop nutritious and palatable foods that satisfy older people's needs. So, this work aimed to study the incorporation of nanoemulsions enriched with vitamin D3 and omega-3 fatty acids into two desserts (yogurt and fruit puree), characterizing their nutritional profile, viscosity, and color properties and evaluating their in vitro bioaccessibility and sensory response. The results showed that adding nanoemulsion modified the nutrition profile of desserts due to increasing lipids and calories. The desserts' physical properties were also affected, with a decrease in viscosity and a lightening of color. Regarding digestion, the enriched desserts presented a low release of free fatty acids (14.8 and 11.4%, respectively). However, fruit puree showed the highest vitamin D3 and omega-3 fatty acid in vitro bioaccessibility (48.9 and 70.9%, respectively). In addition, older consumers found this dessert more acceptable than yogurt due to the adequate intensity of its sensory attributes (aroma, flavor, sweetness, and consistency). Therefore, the fruit puree can be enriched with nanoemulsions loaded with vitamin D3 and omega-3 fatty acids to improve the bioaccessibility of lipid bioactive compounds and sensory performance, offering a health-enhancing option for older consumers.
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Affiliation(s)
- Natalia Riquelme
- Departamento de Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile (USACH), Obispo Manuel Umaña 050, Estación Central, Santiago 9170201, Chile;
| | - Paz Robert
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Independencia, Santiago 8380494, Chile;
| | - Carla Arancibia
- Departamento de Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile (USACH), Obispo Manuel Umaña 050, Estación Central, Santiago 9170201, Chile;
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4
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Qazi HJ, Ye A, Acevedo-Fani A, Singh H. Delivery of encapsulated bioactive compounds within food matrices to the digestive tract: recent trends and future perspectives. Crit Rev Food Sci Nutr 2024:1-22. [PMID: 38821104 DOI: 10.1080/10408398.2024.2353366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/02/2024]
Abstract
Encapsulation technologies have achieved encouraging results improving the stability, bioaccessibility and absorption of bioactive compounds post-consumption. There is a bulk of published research on the gastrointestinal behavior of encapsulated bioactive food materials alone using in vitro and in vivo digestion models, but an aspect often overlooked is the impact of the food structure, which is much more complex to unravel and still not well understood. This review focuses on discussing the recent findings in the application of encapsulated bioactive components in fabricated food matrices. Studies have suggested that the integration of encapsulated bioactive compounds has been proven to have an impact on the physicochemical characteristics of the finished product in addition to the protective effect of encapsulation on the fortified bioactive compound. These products containing bioactive compounds undergo further structural reorganization during digestion, impacting the release and emptying rates of fortified bioactive compounds. Thus, by manipulation of various food structures and matrices, the release and delivery of these bioactive compounds can be altered. This knowledge provides new opportunities for designing specialized foods for specific populations.
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Affiliation(s)
- Haroon Jamshaid Qazi
- Riddet Institute, Massey University, Palmerston North, New Zealand
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Syed Abdul Qadir Jillani Road, Lahore, Punjab, Pakistan
| | - Aiqian Ye
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | | | - Harjinder Singh
- Riddet Institute, Massey University, Palmerston North, New Zealand
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5
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Gonçalves RFS, Fernandes JM, Martins JT, Vieira JM, Abreu CS, Gomes JR, Vicente AA, Pinheiro AC. Incorporation of curcumin-loaded solid lipid nanoparticles into yogurt: Tribo-rheological properties and dynamic in vitro digestion. Food Res Int 2024; 181:114112. [PMID: 38448111 DOI: 10.1016/j.foodres.2024.114112] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 02/01/2024] [Accepted: 02/07/2024] [Indexed: 03/08/2024]
Abstract
The incorporation of nanostructures loaded with bioactive compounds into food matrices is a promising approach to develop new functional foods with improved nutritional, health profiles and good sensorial properties. The rheological and tribological properties of yogurt enriched with curcumin-loaded solid lipid nanoparticles (SLN) were evaluated. Also, the TCA solubility index, the bioaccessibility of curcumin and cell viability were assessed after dynamic in vitro digestion. The presence of SLN in yogurt did not affect its rheological properties; however, SLN addition increased the lubrication capability of yogurt. After in vitro digestion, yogurt with added SLN (yogurt_SLN) presented a lower TCA solubility index (22 %) than the plain yogurt (39 %). The bioaccessibility and stability of curcumin were statistically similar for yogurt_SLN (30 % and 42 %, respectively) and SLN alone (20 % and 39 %, respectively). Regarding cell viability results, the intestinal digesta filtrates of both controls (i.e., SLN alone and plain yogurt) did not affect significantly the cell viability, while the yogurt_SLN presented a possible cytotoxic effect at the concentrations tested. In general, the incorporation of SLN into yogurt seemed to promote the mouthfeel of the yogurt and did not adversely affect the bioaccessibility of curcumin. However, the interaction of SLN and yogurt matrix seemed to have a cytotoxic effect after in vitro digestion, which should be further investigated. Despite that, SLN has a high potential to be used as nanostructure in a functional food as a strategy to increase the bioactive compounds' bioaccessibility.
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Affiliation(s)
- Raquel F S Gonçalves
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Jean-Michel Fernandes
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Joana T Martins
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; LABBELS -Associate Laboratory, Braga/Guimarães, Portugal
| | - Jorge M Vieira
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; LABBELS -Associate Laboratory, Braga/Guimarães, Portugal
| | - Cristiano S Abreu
- LABBELS -Associate Laboratory, Braga/Guimarães, Portugal; Physics Dep., Polytechnic of Porto - School of Engineering, Portugal; CMEMS-UMinho - Center for Microelectromechanical Systems, University of Minho, 4800-058 Guimarães, Portugal
| | - José R Gomes
- LABBELS -Associate Laboratory, Braga/Guimarães, Portugal; CMEMS-UMinho - Center for Microelectromechanical Systems, University of Minho, 4800-058 Guimarães, Portugal
| | - António A Vicente
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; LABBELS -Associate Laboratory, Braga/Guimarães, Portugal
| | - Ana C Pinheiro
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; LABBELS -Associate Laboratory, Braga/Guimarães, Portugal.
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6
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Xu C, Yang Y, He L, Li C, Wang X, Zeng X. Flavor, physicochemical properties, and storage stability of P. lobata-coix seed fermented beverage produced by A. aegerita. Food Chem 2024; 434:137428. [PMID: 37716144 DOI: 10.1016/j.foodchem.2023.137428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 08/31/2023] [Accepted: 09/05/2023] [Indexed: 09/18/2023]
Abstract
Pueraria lobata and coix seeds have complementary nutritional profiles, and their nutritional value can be enhanced through biotransformation. Agrocybe aegerita (A. aegerita) is a highly nutritious mushroom with a rich enzyme content. This study investigated the flavor, physicochemical properties, and storage stability of P. lobata-coix seed fermented beverage (PCFB) by A. aegerita. Sixty volatile compounds were detected by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry. Compared to unfermented PCFB, fermentation with A. aegerita enhanced its physicochemical properties, with the contents of essential amino acids, γ-Aminobutyric acid, and soluble proteins increasing from 16.81%, 2.64 mg/100 mL, and 49.40% to 21.06%, 4.20 mg/100 mL, and 53.08%, respectively. Two efficient shelf-life prediction models of PCFB were established with the Arrhenius model using pH and sensory evaluation as indexes. These findings demonstrate that PCFB is a novel, high-quality beverage and provide a foundation for potential industrial production of PCFB using A. aegerita.
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Affiliation(s)
- Changli Xu
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China; Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guiyang 550025, PR China
| | - Yun Yang
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China; Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guiyang 550025, PR China
| | - Laping He
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China; Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guiyang 550025, PR China.
| | - Cuiqin Li
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China; Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guiyang 550025, PR China; School of Chemistry and Chemical Engineering, Guizhou University, Guiyang 550025, PR China.
| | - Xiao Wang
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China; Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guiyang 550025, PR China.
| | - Xuefeng Zeng
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China; Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guiyang 550025, PR China
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7
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Shi Z, Chen H, He J, Zhang W, Lin H. The Addition of Resveratrol-Loaded Emulsions to Yogurts: Physicochemical Characterization, In Vitro Bioaccessibility and NMR-Based Nutritional Profiles. Foods 2024; 13:426. [PMID: 38338561 PMCID: PMC10855275 DOI: 10.3390/foods13030426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 01/24/2024] [Accepted: 01/26/2024] [Indexed: 02/12/2024] Open
Abstract
In this study, resveratrol-loaded nano-emulsions were added to yogurts, improving the physicochemical properties and functional factors and realizing the development of nutrient-fortified yogurt. Yogurts added with free resveratrol (Y-R), resveratrol-loaded emulsions stabilized by sodium caseinate (Y-NN), decaglycerol monooleate (Y-DN), and sodium caseinate-decaglycerol monooleate (Y-DND) were evaluated for their physicochemical properties, including pH, titratable acidity, syneresis, and textural parameters, with 5-day intervals for 15-day storage. The resveratrol retention rate was analyzed in the Y-R, Y-NN, Y-DN, and Y-NDN groups during 15 days of storage. The dynamic bioaccessibility of resveratrol and the NMR-based nutritional profile of yogurt in the Y-R, Y-NN, Y-DN, and the Y-NDN group were investigated after in vitro digestion. The results demonstrated that the addition of resveratrol emulsion decreased the hardness of yogurt while evaluating its titratable acidity and water-holding capacity, which were characterized by high stability. The stability of resveratrol added in the form of an emulsion was significantly higher than that of the free form. Compared with the other groups, the yogurt formulated with sodium caseinate/decaglycerol monooleate (NaCas/DGMO) emulsion showed the highest resveratrol retention rate, about 70%. In vitro digestion showed that encapsulation effectively and persistently improved the dynamic bioaccessibility of resveratrol. Additionally, NMR-based nutritional profile analysis before and after in vitro digestion demonstrated that resveratrol emulsion nutritional fortification promoted the release of nutrients, improving the nutritional value of yogurt. These findings offered theoretical guidance and technical support for the use of resveratrol nano-emulsions in yogurt.
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Affiliation(s)
- Zihui Shi
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (Z.S.); (J.H.)
| | - Huan Chen
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (Z.S.); (J.H.)
| | - Junbo He
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (Z.S.); (J.H.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan 430023, China
| | - Weinong Zhang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (Z.S.); (J.H.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan 430023, China
| | - Hong Lin
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (Z.S.); (J.H.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan 430023, China
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8
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Zhong Q, Reyes-Jurado F, Calumba KF. Structured soft particulate matters for delivery of bioactive compounds in foods and functioning in the colon. SOFT MATTER 2024; 20:277-293. [PMID: 38090993 DOI: 10.1039/d3sm00866e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2024]
Abstract
The present review discusses challenges, perspectives, and current needs of delivering bioactive compounds (BCs) using soft particulate matters (SPMs) for gut health. SPMs can entrap BCs for incorporation in foods, preserve their bioactivities during processing, storage, and gastrointestinal digestion, and deliver BCs to functioning sites in the colon. To enable these functions, physical, chemical, and biological properties of BCs are integrated in designing various types of SPMs to overcome environmental factors reducing the bioavailability and bioactivity of BCs. The design principles are applied using food grade molecules with the desired properties to produce SPMs by additionally considering the cost, sustainability, and scalability of manufacturing processes. Lastly, to make delivery systems practical, impacts of SPMs on food quality are to be evaluated case by case, and health benefits of functional foods incorporated with delivery systems are to be confirmed and must outweigh the cost of preparing SPMs.
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Affiliation(s)
- Qixin Zhong
- Department of Food Science, University of Tennessee, Knoxville, TN, USA.
| | | | - Kriza Faye Calumba
- Department of Food Science, University of Tennessee, Knoxville, TN, USA.
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Liu Y, Huang K, Zhang Y, Cao H, Luo DK, Yi C, Guan X. Manufacture and characterization of a novel dairy-free quinoa yogurt fermented by modified commercial starter with Weissella confusa. Food Chem X 2023; 19:100823. [PMID: 37780240 PMCID: PMC10534153 DOI: 10.1016/j.fochx.2023.100823] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2023] [Revised: 07/24/2023] [Accepted: 08/02/2023] [Indexed: 10/03/2023] Open
Abstract
Non-dairy yogurt is increasingly thought to be healthy food. However, no suitable starters limit its development. This study aimed to develop a novel and functional quinoa yogurt with a modified commercial starter. Compared with the other lactic acid bacteria (LAB), Weissella confusa showed a better fermentation performance of quinoa utilization. The synergistic effect of W. confusa and the commercial starter promoted the growth of LAB. It increased the fermentation rate of quinoa yogurt, further improving its texture, rheological properties, and storage stability. The modified starter significantly increased the nutritional qualities of the quinoa yogurt, including polyphenol content, antioxidant activity, digestive enzyme inhibition, and reduced postprandial blood glucose ability. Additionally, the modified starter enhanced the digestibility and bioaccessibility of polyphenols, protein, and fat in fermented quinoa yogurt. Overall, the commercial starter with W. confusa showed great potential for possible application in quinoa yogurt development.
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Affiliation(s)
- Yongyong Liu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China
| | - Kai Huang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai, PR China
| | - Yu Zhang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai, PR China
| | - Hongwei Cao
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai, PR China
| | - Da-ke Luo
- Liuyanghe Group Co., Ltd., Hunan, PR China
| | - Cuiping Yi
- School of Chemistry and Food Engineering, Changsha University of Science and Technology, Hunan, PR China
| | - Xiao Guan
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai, PR China
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10
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Rojas-Orduña E, Hernández-Carrión M, Gómez-Franco JD, Narváez-Cuenca CE, Sánchez-Camargo ADP. Utilization of red and yellow Coffea arabica var. Caturra pulp: macronutrient analysis, carotenoid extraction, and encapsulation for dairy product enrichment. Front Nutr 2023; 10:1231049. [PMID: 37720375 PMCID: PMC10501141 DOI: 10.3389/fnut.2023.1231049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Accepted: 08/14/2023] [Indexed: 09/19/2023] Open
Abstract
This study aimed to investigate the macronutrient and carotenoid content of red and yellow Coffea arabica var. Caturra pulp, a by-product of coffee processing in Colombia. The study employed ultra-sound-assisted extraction (UAE) to extract carotenoids, and a 23 factorial design was used to evaluate the effects of pulp color, biomass-solvent ratio, and solvent mixture composition on carotenoid content and extraction yield. The condition that provided the highest carotenoid extraction was further encapsulated by spray drying and added to a dairy product. The results showed that coffee pulp has significant dietary fiber content and high levels of carotenoids, with yellow pulp having a higher content than red pulp. Lutein isomers and lutein esters were the most abundant carotenoids found in both red and yellow coffee pulp. The highest carotenoid extraction was achieved using a 1:40 (g/mL) biomass:solvent ratio and a 20:80% v/v Ethanol:Ethyl Acetate solvent mixture for the yellow pulp. The carotenoid extract also demonstrated high encapsulation efficiency (46.57 ± 4.03%) and was found to be stable when added to a fermented milk product. This study presents an alternative solution for utilizing coffee by-products in Colombia, which could positively impact the families of over half a million Colombian coffee producers.
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Affiliation(s)
- Elkin Rojas-Orduña
- Group of Product and Process Design, Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá, Colombia
| | - María Hernández-Carrión
- Group of Product and Process Design, Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá, Colombia
| | - Juan David Gómez-Franco
- Food Chemistry Research Group, Departamento de Química, Facultad de Ciencias, Universidad Nacional de Colombia, Bogotá, Colombia
| | - Carlos-Eduardo Narváez-Cuenca
- Food Chemistry Research Group, Departamento de Química, Facultad de Ciencias, Universidad Nacional de Colombia, Bogotá, Colombia
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11
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Yousefi M, Khanniri E, Sohrabvandi S, Khorshidian N, Mortazavian AM. Encapsulation of Heracleum persicum essential oil in chitosan nanoparticles and its application in yogurt. Front Nutr 2023; 10:1130425. [PMID: 37360296 PMCID: PMC10287953 DOI: 10.3389/fnut.2023.1130425] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Accepted: 05/08/2023] [Indexed: 06/28/2023] Open
Abstract
Heracleum percicum essential oil (HEO) at various levels was encapsulated in chitosan nanoparticles and its potential application in yogurt was investigated. The values obtained for encapsulation efficiency, loading capacity, mean particle size, and zeta potential of nanoparticles were 39.12-70.22%, 9.14-14.26%, 201.23-336.17 nm, and + 20.19-46.37 mV, respectively. The nanoparticles had spherical shape with some holes as a result of drying process. In vitro release studies in acidic solution and phosphate buffer solution indicated an initial burst effect followed by slow release with higher release rate in acidic medium. Results of antibacterial activity revealed that Staphylococcus aureus and Salmonella typhimurium with inhibition zones of 21.04-38.10 and 9.39-20.56 mm were the most sensitive and resistant bacteria to HEO, respectively. Incorporation of encapsulated HEO into yogurt decreased pH and increased titratable acidity due to stimulation of starters' activity. Interaction of nanoparticles with proteins decreased syneresis in yogurt. Regarding antioxidant activity, a higher value was observed in yogurt containing encapsulated HEO after 14 days of storage due to degradation and release of essential oil from nanoparticles. In conclusion, application of HEO nanoparticles in yogurt could be a promising approach for development of functional food products such as yogurt with enhanced antioxidant properties.
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Affiliation(s)
- Mojtaba Yousefi
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Elham Khanniri
- Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Sara Sohrabvandi
- Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Nasim Khorshidian
- Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Amir M. Mortazavian
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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12
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Fan X, Shi Z, Xu J, Li C, Li X, Jiang X, Du L, Tu M, Zeng X, Wu Z, Pan D. Characterization of the effects of binary probiotics and wolfberry dietary fiber on the quality of yogurt. Food Chem 2023; 406:135020. [PMID: 36446277 DOI: 10.1016/j.foodchem.2022.135020] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2022] [Revised: 11/16/2022] [Accepted: 11/18/2022] [Indexed: 11/25/2022]
Abstract
The effects of binary probiotics (Lacticaseibacillus casei CGMCC1.5956 and Lactiplantibacillus plantarum subsp. plantarum CGMCC 1.5953) in conjunction with wolfberry dietary fiber (WDF) on yogurt quality were investigated in this study. d-fructose, β-d-glucose, 6-acetyl-d-glucose, and 1-ketose in WDF significantly improved syneresis, apparent viscosity, and elastic behavior of yogurt. Binary probiotics were more suitable for fermenting WDF yogurt than single probiotics, resulting in a higher viable count (9.39 lg (CFU/mL)) and unique flavor. Binary probiotics can promote the production of tyrosol by L. casei 56 through the tyrosine metabolic pathway, thereby enhancing the resistance of L. casei 56 and L. plantarum 53 to their environment and promoting growth. Pyridine, 2,3,4,5-tetrahydro- and prenol might be responsible for the high odor scores in the sensory evaluation of WDF yogurt prepared using binary probiotics. In summary, combining binary probiotics and WDF can significantly improve yogurt quality and add value to the final product.
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Affiliation(s)
- Xiankang Fan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Zihang Shi
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Jue Xu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Chunwei Li
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Xiefei Li
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, China
| | - Xiaoxiao Jiang
- Key Laboratory of Agro-Products Processing Technology of Shandong Province, Key Laboratory of Novel Food Resources Processing, Institute of Agricultural Processing and Nutrition, Shandong Academy of Agricultural Sciences, Jinan 250100, China
| | - Lihui Du
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Maolin Tu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Xiaoqun Zeng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Zhen Wu
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China.
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China.
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Borba CM, de Moraes Soares Araújo G, Contessa CR, Dora CL, de Medeiros Burkert JF. Influence of β-Carotene Nanoemulsions on Technological Parameters and Stability in Food Matrices. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03060-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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14
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Wang C, Wang E, Bai Y, Lu Y, Qi H. Encapsulated fucoxanthin improves the structure and functional properties of fermented yogurt during cold storage. Food Chem 2023; 419:136076. [PMID: 37004366 DOI: 10.1016/j.foodchem.2023.136076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2022] [Revised: 03/22/2023] [Accepted: 03/27/2023] [Indexed: 03/31/2023]
Abstract
Fucoxanthin (FX) extracted from Undaria pinnatifida by an ultrasonic-assisted extraction (UAE) procedure was successfully added to the fermented yogurt through a stably nanoencapsulation. The physicochemical characteristics, texture analysis, rheological testing, sensory evaluation, simulated digestion analysis, and 16SrDNA sequencing analysis were used to evaluate the effect of encapsulated-FX on the function, structure and stability of the fermented yogurt during 7 days cold storage. Encapsulated-FX with a highly water dispersion, changed the microstructure of yogurt, making it more uniform and denser, enhanced the antioxidant activity, increased the stability of milk protein in simulated gastric environment in vitro and promoted the absorption of protein small molecule fragments in the intestine, and inhibited the growth of harmful bacteria during cold storage. This study provided a simple strategy for the production of FX-fortified yogurt by using an effective nanoencapsulation technology, and promoted the extraction and application of active ingredients of edible brown algae.
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15
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Natural pigments: Anthocyanins, carotenoids, chlorophylls, and betalains as food colorants in food products. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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16
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Gonçalves RFS, Rodrigues R, Vicente AA, Pinheiro AC. Incorporation of Solid Lipid Nanoparticles into Stirred Yogurt: Effects in Physicochemical and Rheological Properties during Shelf-Life. NANOMATERIALS (BASEL, SWITZERLAND) 2022; 13:93. [PMID: 36616003 PMCID: PMC9823338 DOI: 10.3390/nano13010093] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 12/09/2022] [Accepted: 12/22/2022] [Indexed: 06/17/2023]
Abstract
The aim of this work was to develop a yogurt fortified with curcumin. Curcumin is a lipophilic compound with a wide range of biological activities; however, it presents low water solubility and low bioavailability, and therefore it was the first to be encapsulated in solid lipid nanoparticles (SLNs). Then the influence of the incorporation of curcumin-loaded SLNs on the physicochemical (i.e., pH, titratable acidity, syneresis and color) and rheological properties of yogurt during its shelf-life (30 days at 4 °C) was evaluated. SLN incorporation into yogurt did not affect pH and titratable acidity compared to the control (i.e., plain yogurt) during shelf-life, even though the yogurt with SLNs presented lower values of pH (4.25 and 4.34) and acidity (0.74% lactic acid and 0.84% lactic acid) than the control in the end, respectively. Furthermore, the yogurt with SLNs presented slightly higher values of syneresis than the control during the shelf-life; however, it did not present visual differences in whey separation. Relative to the color, the incorporation of SLNs into the yogurt imparted a strong yellow color to the sample but did not affect color stability during shelf-life. Both samples showed flow curves with yield stress and shear-thinning behavior during shelf-life, and, regarding the viscoelastic behavior, both showed a typical weak viscoelastic gel with an elastic structure. Overall, curcumin-loaded SLNs incorporation did not affect the physicochemical and rheological stability of yogurt during shelf-life, showing a promising application for the development of new functional foods.
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Affiliation(s)
- Raquel F. S. Gonçalves
- CEB—Center of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
- LABBELS—Associate Laboratory, Braga/Guimarães, Portugal
| | - Rui Rodrigues
- CEB—Center of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
- LABBELS—Associate Laboratory, Braga/Guimarães, Portugal
| | - António A. Vicente
- CEB—Center of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
- LABBELS—Associate Laboratory, Braga/Guimarães, Portugal
| | - Ana C. Pinheiro
- CEB—Center of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
- LABBELS—Associate Laboratory, Braga/Guimarães, Portugal
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17
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Chen X, He Z, He L, Li C, Tao H, Wang X, Liu L, Zeng X, Ran G. Effects of perilla seed oil addition on the physicochemical properties, sensory, and volatile compounds of potato blueberry flavored yogurt and its shelf-life prediction. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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18
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Gonçalves RF, Madalena DA, Fernandes JM, Marques M, Vicente AA, Pinheiro AC. Application of nanostructured delivery systems in food: From incorporation to detection and characterization. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.09.016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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19
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Mehra R, Kumar H, Rafiq S, Kumar N, Buttar HS, Leicht K, Okpala COR, Korzeniowska M. Enhancing yogurt products’ ingredients: preservation strategies, processing conditions, analytical detection methods, and therapeutic delivery—an overview. PeerJ 2022. [DOI: 10.7717/peerj.14177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
As a dairy product, yogurt delivers nourishing milk components through the beneficial microbial fermentation process, improved by bioavailability and bioaccessibility–an exclusive combined food asset. In recent decades, there has been considerable attention to yogurt product development particularly in areas like influence by antioxidant-rich fruits, different factors affecting its probiotic viability, and the functionality of inulin and probiotics. Essentially, many published reviews frequently focus on the functionalities associated with yogurt products, however, those articulating yogurt ingredients specific to associated preservation strategies, processing conditions, and analytical detection techniques are very few, to the best of our knowledge. The knowledge and understanding of preservation strategies that enhance the ingredients in yogurt products, and their function as modern drug delivery systems are essential, given the opportunities it can provide for future research. Therefore, this overview discussed how yogurt product ingredients have been enhanced, from preservation strategies, processing conditions, analytical detection methods, and therapeutic delivery standpoints. The survey methodology involved major stages, from the brainstorming of research questions, search strategy, effective utilization of databases, inclusion and exclusion criteria, etc. The innovative successes of yogurts would be enhanced via the physicochemical, nutritional and therapeutic aspects of the ingredients/products. Besides processing conditions to influence the yogurt constituents, overall acceptability, quality, and shelf-life, the analytical assays would help detect the hidden product constituents, toxins, and other storage-related changes. The therapeutic role of yogurt-a modern drug delivery system, would be demonstrated via the supplementation (of yogurt) either alone or with bioactive ingredients. The future of yogurt requires the collective action of stakeholders to formulate unique variants with different natural blends, where synthetic ingredients become completely replaced by the plant’s derivatives, which enhance the acidification rate and extend shelf life.
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Affiliation(s)
- Rahul Mehra
- Amity Institute of Biotechnology, Amity University Rajasthan, Jaipur, India
- MMICT & BM(HM), Maharishi Markandeshwar (Deemed to be) University, Mullana, Ambala, Haryana, India
| | - Harish Kumar
- Amity Institute of Biotechnology, Amity University Rajasthan, Jaipur, India
| | - Shafiya Rafiq
- Division of Food Science & Technology, Sher-e-Kashmir University of Agricultural Science & Technology, Jammu, India
| | - Naveen Kumar
- Amity Institute of Biotechnology, Amity University Rajasthan, Jaipur, India
| | - Harpal Singh Buttar
- Department of Pathology and Laboratory Medicine, School of Medicine, University of Ottawa, Ottawa, Ontario, Canada
| | - Katarzyna Leicht
- Department of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Charles Odilichukwu R. Okpala
- Department of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Małgorzata Korzeniowska
- Department of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
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20
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Zheng S, He Z, He L, Li C, Tao H, Wang X, Zeng X. Influence of adding Perilla seed oil on potato blueberry yogurt quality during storage at 4 °C. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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21
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Rocha F, Marques CS, de Sousa LS, Minim VPR, Pires ACDS, Minim LA, Stringheta PC, Jones OG, Vidigal MCTR. Betalains nanodispersions: Effects on betalains stability and on rheological properties of Greek yogurt. Food Res Int 2022; 159:111583. [DOI: 10.1016/j.foodres.2022.111583] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 06/03/2022] [Accepted: 06/24/2022] [Indexed: 11/30/2022]
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22
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Xiao J, Tian W, Abdullah, Wang H, Chen M, Huang Q, Zhang M, Lu M, Song M, Cao Y. Updated design strategies for oral delivery systems: maximized bioefficacy of dietary bioactive compounds achieved by inducing proper digestive fate and sensory attributes. Crit Rev Food Sci Nutr 2022; 64:817-836. [PMID: 35959723 DOI: 10.1080/10408398.2022.2109583] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Interest in the application of dietary bioactive compounds (DBC) in healthcare and pharmaceutical industries has motivated researchers to develop functional delivery systems (FDS) aiming to maximize their bioefficacy. As the direct and indirect health benefiting effects of DBC are acknowledged, traditional design principle of FDS aiming at improving the bioavailability of intact DBC is challenged by the updated one, where the maximized bioefficacy of DBC delivered by FDS will be achieved via rationally absorbed at target sites with proper metabolism pathways. This article briefly summarized the absorption and metabolic fates of orally digested DBC along with their direct and indirect mechanisms to perform health benefiting effects. Current strategies in designing the next generation FDS with an emphasis on their modulation effects on the distribution portion between the upper and lower digestive tract, portal vein and lymphatic absorption, human digestive and gut microbiota enzymatic mediated metabolism were highlighted. Updated research progresses of FDS in adjusting sensory attributes of food end products and inducing synergistic effects rooting from matrix materials and co-delivered cargos were also discussed. Challenges as well as future perspectives concerning the precise nutrition and the critical role of delivery systems in dietary intervention were proposed.
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Affiliation(s)
- Jie Xiao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Wenni Tian
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Abdullah
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Haonan Wang
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Meimiao Chen
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Qingrong Huang
- Department of Food Science, Rutgers, the State University of New Jersey, New Jersey, New Brunswick, USA
| | - Man Zhang
- Department of Food Science, Rutgers, the State University of New Jersey, New Jersey, New Brunswick, USA
| | - Muwen Lu
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Mingyue Song
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
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23
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Evaluation of Guava Pulp Microencapsulated in Mucilage of Aloe Vera and Opuntia ficus-indica as a Natural Dye for Yogurt: Functional Characterization and Color Stability. Foods 2022; 11:foods11152380. [PMID: 35954146 PMCID: PMC9367863 DOI: 10.3390/foods11152380] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 07/29/2022] [Accepted: 08/03/2022] [Indexed: 11/15/2022] Open
Abstract
The substitution of artificial colorants for pigments extracted from fruits is a highly desirable strategy in the food industry for the manufacture of natural, functional, and safe products. In this work, a 100% natural spray-dried (SD) microencapsulated colorant of pink guava pulp, using aloe vera (AV) or Opuntia ficus-indica (OFI) mucilage as functional encapsulating material, was prepared and evaluated as an additive into a yogurt (Y) matrix. The characterization of yogurt samples supplemented with OFI (Y-SD-OFI) and AV (Y-SD-AV) mucilage-covered guava pulp microcapsules was carried out through carotenoid quantification using UV–vis and HPLC–MS techniques, dietary fiber content, antioxidant capacity, colorimetry, and textural analysis, as well as by an evaluation of color stability after 25 days of storage at 4 °C in the dark. These physicochemical characteristics and color stability on the Y-SD-OFI and Y-SD-AV samples were compared with those of a commercial yogurt (control sample, Y-C) containing sunset yellow FCF synthetic colorant (E110). Y-SD-OFI and Y-SD-AV samples exhibited a high content of lycopene, dietary fiber, and antioxidant activity, which were absent in the control sample. Microencapsulated lycopene imparted a highly stable color to yogurt, contrary to the effect provided by the E110 dye in the control sample. The texture profile analysis revealed an increase in firmness, consistency, and cohesion in the Y-SD-OFI sample, contrary to the Y-SD-AV and Y-C samples, which was attributed to the variation in fiber concentration in the microcapsules. The incorporation of OFI and AV mucilage microparticles containing pink guava pulp into yogurt demonstrated its potential application as a functional natural colorant for dairy products.
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Nejatian M, Darabzadeh N, Bodbodak S, Saberian H, Rafiee Z, Kharazmi MS, Jafari SM. Practical application of nanoencapsulated nutraceuticals in real food products; a systematic review. Adv Colloid Interface Sci 2022; 305:102690. [PMID: 35525089 DOI: 10.1016/j.cis.2022.102690] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2022] [Revised: 04/26/2022] [Accepted: 04/27/2022] [Indexed: 11/29/2022]
Abstract
In recent decades, due to the increase in awareness, most consumers prefer foods that not only satisfy their primal urge of hunger but also include health-promoting effects on the body. Therefore, the food industry has an increasing tendency to apply the nutrients (like vitamins, essential fatty acids and minerals) and replace synthetic additives with natural bioactives (like phenolics and essential oils) to produce functional products. However, low dispersibility and shelf-stability as well as presenting unpleasant taste and odor are the most critical barriers for direct incorporation of these useful compounds into foods. In this context, nanoencapsulation has been proposed as a relatively new solution to overcome the mentioned limitations. However, fewer studies have focused on incorporating the bioactive-loaded nanocarriers into the food matrices. This study intends to help the development of functional food production by doing an exhaustive review on the incorporation of nanoencapsulated ingredients into the real food system and resulted interaction of nanocarriers and food products. According to the literature, incorporation of the nanoencapsulated bioactive ingredients into foods can be effectively used to enhance their stability during the processing and storage stage and their bioavailability as well as to delay lipid oxidation and microbial growth in food, without negatively affecting physicochemical, organoleptic and qualitative properties. However, some published results to date declared that food matrix might adversely affect the bioavailability and antimicrobial activity of nanoencapsulated ingredients. It seems that further studies are required to contribute to the choice of appropriate healthy ingredients and wall materials for incorporating into a given food structure.
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Affiliation(s)
- Mohammad Nejatian
- Department of Nutrition Science and Food Hygiene, Faculty of Health, Baqiyatallah University of Medical Sciences, Tehran, Iran; Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | - Nazanin Darabzadeh
- Modares Science and Technology Park, Tarbiat Modares University, Tehran, Iran
| | - Samad Bodbodak
- Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran
| | - Hamed Saberian
- Technical Centre of Agriculture, Academic Center for Education, Culture and Research (ACECR), Isfahan University of Technology, Isfahan, Iran
| | - Zahra Rafiee
- Food Research and Development Center, Ofogh Dasht Arya Co, Tabriz, Iran
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain.
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25
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Adinepour F, Pouramin S, Rashidinejad A, Jafari SM. Fortification/enrichment of milk and dairy products by encapsulated bioactive ingredients. Food Res Int 2022; 157:111212. [DOI: 10.1016/j.foodres.2022.111212] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Revised: 03/30/2022] [Accepted: 03/31/2022] [Indexed: 12/20/2022]
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26
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Sabaghi M, Tavasoli S, Jamali SN, Katouzian I, Faridi Esfanjani A. The Pros and Cons of Incorporating Bioactive Compounds Within Food Networks and Food Contact Materials: a Review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02837-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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27
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Effects of dairy bioactive peptides and lotus seeds/lily bulb powder on flavor and quality characteristics of goat milk yogurt. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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28
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Implementation of Sustainable Development Goals in the dairy sector: Perspectives on the use of agro-industrial side-streams to design functional foods. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.009] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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30
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Production of a Yogurt Drink Enriched with Golden Berry (Physalispubescens L.) Juice and Its Therapeutic Effect on Hepatitis in Rats. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8030112] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Fermented dairy products have been associated with multiple health benefits. The present study aimed to produce a functional yogurt drink fortified with golden berry juice and assess its therapeutic effect on hepatitis rats. Thirty male albino rats were randomly divided into two major groups. The first group included the control (-) animals (six rats) and was fed a standard diet, whereas the second group included 24 rats that were fed a standard diet and injected with carbon tetrachloride (CCl4) for 2 weeks to trigger chronic damage of the liver (hepatitis); they were then divided into four groups (six rats/group): Group 2: hepatitis, fed on a standard diet as a positive control group; Group 3: received a basal diet with 5 mL of the yogurt drink; Group 4: received a basal diet with 5 mL of the yogurt drink fortified with 10% golden berry juice. Group 5: received a basal diet with 5 mL of the yogurt drink fortified with 20% golden berry juice. Various biological parameters were determined. Yogurt drink treatments were evaluated for their chemical, phytochemical, and sensory properties, as well as for their effects on hepatoprotective activity by determining various biochemical parameters. We found that the yogurt drinks containing golden berry juice exhibited no significant differences in fat, protein, and ash content compared with the control samples. Moreover, the yogurt drinks containing golden berry juice exhibited the highest content of total phenolic compounds, antioxidant activity, and organoleptic scores among all treatments. In addition, rats fed on a diet fortified with yogurt drinks containing golden berry juice for 8 weeks exhibited higher potential hepatoprotective effects compared with the liver injury control group. This improvement was partly observed in the group that received the yogurt drink containing golden berry juice. Therefore, we concluded that golden berry juice can be recommended as a natural additive in the manufacture of functional yogurt drinks, as it showed a potential hepatoprotective effect in rats with hepatitis.
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Jimenez-Gonzalez O, Luna-Guevara JJ, Ramírez-Rodrigues MM, Luna-Vital D, Luna-Guevara ML. Microencapsulation of Renealmia alpinia (Rottb.) Maas pulp pigment and antioxidant compounds by spray-drying and its incorporation in yogurt. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1162-1172. [PMID: 35185214 PMCID: PMC8814249 DOI: 10.1007/s13197-021-05121-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/20/2021] [Accepted: 04/26/2021] [Indexed: 01/21/2023]
Abstract
Renealmia alpinia (Rottb.) Maas pulp was processed by spray drying using Maltodextrin (MDX), and Gum Arabic (GA), and the mixture of both encapsulating agents (MDX-GA). Yield, moisture, water activity (a w ), apparent and bulk densities, size and morphology of capsules, color, and antioxidant potential (antioxidant activity, total carotenoids, and phenolic compounds) were analyzed. The encapsulates were incorporated as pigments in yogurt and the stability of antioxidant compounds (1, 7, 14, 21, and 28 days of storage) and the sensory properties were evaluated. The yields of all formulations (MDX, GA, MDX-GA) were around 17.86% with low moisture and a w range values (2.62-3.29% and 0.276-0.309, respectively). The microcapsules presented multiples particle sizes (0.67-27.13 µm) with irregular and smooth surfaces. Furthermore, these capsulates preserved yellow color and the retention of carotenoids was significantly higher with MDX (34.12 mg/100 g of powder), while the phenolic compounds and antioxidant activity increased with GA (474.17 mg GAE/100 g and 552.63 mg TE/100 g of powder, respectively). The main compounds β-carotene and gallic acid were identified and quantified in positive and negative mode respectively using LC-MS/MS. Finally, the addition of the encapsulated pigments to yogurt allowed to obtain a yellow coloration and the yogurt added with MDX-GA presented the best formulation with not significant changes in antioxidant activity and acceptable sensory attributes up 28 days of storage.
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Affiliation(s)
- O. Jimenez-Gonzalez
- Department of Food Engineering, Faculty of Chemical Engineering, Benemerita Universidad Autonoma de Puebla, Puebla, Mexico
| | - J. J. Luna-Guevara
- Department of Food Engineering, Faculty of Chemical Engineering, Benemerita Universidad Autonoma de Puebla, Puebla, Mexico
| | - M. M. Ramírez-Rodrigues
- Department of Chemical, Food and Environmental Engineering, Universidad de Las Américas Puebla, Puebla, Mexico
| | - D. Luna-Vital
- Department of Bioengineering and Science, Tecnologico de Monterrey, Campus Puebla, Puebla, Mexico
| | - M. L. Luna-Guevara
- Department of Food Engineering, Faculty of Chemical Engineering, Benemerita Universidad Autonoma de Puebla, Puebla, Mexico
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Wang J, Liu B, Qi Y, Wu D, Liu X, Liu C, Gao Y, Shi J, Fang L, Min W. Impact of Auricularia cornea var. Li polysaccharides on the physicochemical, textual, flavor, and antioxidant properties of set yogurt. Int J Biol Macromol 2022; 206:148-158. [PMID: 35227703 DOI: 10.1016/j.ijbiomac.2022.02.141] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 02/09/2022] [Accepted: 02/23/2022] [Indexed: 01/23/2023]
Abstract
This study evaluated quality attributes and in vivo antioxidant activity of Auricularia cornea var. Li polysaccharide (ACP)-fortified set yogurt during 21 days of storage (4 °C). Set yogurt was manufactured using a commercial yogurt culture, and 3% (w/v) ACP was added. Physicochemical (pH, titratable acidity, and water-holding capacity), textural, rheological, microstructural, flavor, and antioxidant properties of set yogurt were investigated. The results showed that the addition of ACP significantly enhanced WHC, viscosity, firmness, and cohesiveness, while inhibiting post-acidification of set yogurt during storage. The yogurt supplemented with ACP showed a larger hysteresis area and higher G' and G″ values, formed a porous, dense, mesh-like structure and exhibited a unique mushroom flavor. Antioxidant results showed that administration of ACP-fortified yogurt significantly decreased serum alanine aminotransferase and aspartate aminotransferase enzyme activities and malondialdehyde levels, while increasing superoxide dismutase, catalase, phospholipid hydroperoxide glutathione peroxidase, and total antioxidant capacity in the liver and hippocampus of the mice. ACP-fortified yogurt might alleviate hepatic damage and hippocampal neuroinflammation induced by d-galactose. Additionally, ACP-fortified yogurt downregulated the expression of Keap1 and upregulated the expression of Nrf2 and HO-1 in the liver. In conclusion, ACP may be used as an ingredient to produce yogurt with desired properties.
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Affiliation(s)
- Ji Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, Jilin, PR China; National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun, 130118, Jilin, PR China
| | - Bingying Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, Jilin, PR China; National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun, 130118, Jilin, PR China
| | - Yuan Qi
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, Jilin, PR China; National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun, 130118, Jilin, PR China
| | - Dan Wu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, Jilin, PR China; National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun, 130118, Jilin, PR China
| | - Xiaoting Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, Jilin, PR China; National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun, 130118, Jilin, PR China
| | - Chunlei Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, Jilin, PR China; National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun, 130118, Jilin, PR China
| | - Yawen Gao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, Jilin, PR China; National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun, 130118, Jilin, PR China
| | - Junhua Shi
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, Jilin, PR China; National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun, 130118, Jilin, PR China
| | - Li Fang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, Jilin, PR China; National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun, 130118, Jilin, PR China.
| | - Weihong Min
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, Jilin, PR China; National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun, 130118, Jilin, PR China.
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Guerra AS, Hoyos CG, Velásquez-Cock J, Vélez L, Gañán P, Zuluaga R. The Effects of Adding a Gel-Alike Curcuma longa L. Suspension as Color Agent on Some Quality and Sensory Properties of Yogurt. Molecules 2022; 27:molecules27030946. [PMID: 35164210 PMCID: PMC8840000 DOI: 10.3390/molecules27030946] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 01/14/2022] [Accepted: 01/25/2022] [Indexed: 02/05/2023] Open
Abstract
Color is an important characteristic of food products. This characteristic is related to consumer acceptability. To use the entire rhizome of Curcuma longa (CL) as a food colorant, a novel gel alike stable suspension (CLS) was previously developed using cellulose nanofibers (CNFs). Therefore, the present study was conducted to evaluate the CLS as a color additive on a stirred yogurt. Three concentrations of CLS were studied (0.1, 0.125, and 0.15 wt. %) and compared to yogurt without CLS. The obtained yogurts were characterized through the determination of pH, titratable acidity, syneresis, color and curcumin content after 1, 7, 14, and 21 days of storage. Additionally, rheological and sensory measurements were performed on the samples after one day of storage. Results show that the addition of CLS does not affect the pH and titratable acidity of the samples, but all the yogurts showed an increase in their syneresis during the storage time, showing a breakdown of the gel structure. Furthermore, the CLS suspension has the ability to impart a yellow color to yogurts, a characteristic that was stable during storage. Finally, the addition of 1 wt. % or 1.25 wt. % of CLS allows the development of a yogurt with adequate sensory perception.
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Affiliation(s)
- Angélica Serpa Guerra
- Facultad de Ingeniería Agroindustrial, Universidad Pontificia Bolivariana, Medellin 05004, Colombia; (A.S.G.); (L.V.)
| | - Catalina Gómez Hoyos
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Medellin 05004, Colombia; (C.G.H.); (J.V.-C.)
| | - Jorge Velásquez-Cock
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Medellin 05004, Colombia; (C.G.H.); (J.V.-C.)
| | - Lina Vélez
- Facultad de Ingeniería Agroindustrial, Universidad Pontificia Bolivariana, Medellin 05004, Colombia; (A.S.G.); (L.V.)
| | - Piedad Gañán
- Facultad de Ingeniería Química, Universidad Pontificia Bolivariana, Medellin 05004, Colombia;
| | - Robin Zuluaga
- Facultad de Ingeniería Agroindustrial, Universidad Pontificia Bolivariana, Medellin 05004, Colombia; (A.S.G.); (L.V.)
- Correspondence:
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Agroindustrial byproduct-based media in the production of microbial oil rich in oleic acid and carotenoids. Bioprocess Biosyst Eng 2022; 45:721-732. [DOI: 10.1007/s00449-022-02692-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Accepted: 01/12/2022] [Indexed: 11/02/2022]
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Sharma M, Inbaraj BS, Dikkala PK, Sridhar K, Mude AN, Narsaiah K. Preparation of Curcumin Hydrogel Beads for the Development of Functional Kulfi: A Tailoring Delivery System. Foods 2022; 11:foods11020182. [PMID: 35053917 PMCID: PMC8774899 DOI: 10.3390/foods11020182] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 01/01/2022] [Accepted: 01/08/2022] [Indexed: 02/01/2023] Open
Abstract
Curcumin has been demonstrated to have biological activities and its fortification in food products is an important strategy to deliver bioactive ingredients at target sites. However, studies have documented a curcumin low bioavailability and low intake. Hence, combining functional ingredients with food should be needed to prevent widespread nutrient intake shortfalls and associated deficiencies. Thus, curcumin was encapsulated in calcium-alginate and their characteristics as well as in vitro release behavior of curcumin hydrogel beads (CHBs) was studied. Moreover, CHBs were fortified in development of functional Kulfi and their quality characteristics were studied. The encapsulation efficiency was up to 95.04%, indicating that most of the curcumin was entrapped. FTIR shifts in the bands were due to the replacement of sodium ions to the calcium ions. In vitro release (%) for CHBs was found to be 67.15% after 2 h, which increased slightly up to 67.88% after 4 h. The average swelling index of CHBs was found to be 10.21 to 37.92 from 2 to 12 h in PBS (pH 7.40). Control and Kulfi fortified with CHBs showed no significant difference (p > 0.05) in colour (L = 73.03 and 75.88) and the melting rate (0.88 mL/min and 0.63 mL/min), respectively. Standard plate count was reduced in the Kulfi fortified with CHBs (13.77 × 104 CFU/mL) with high sensory score for overall acceptability (8.56) compared to the control (154.70 × 104 CFU/mL). These findings suggested the feasibility of developing CHBs to mask the bitterness, enhance the solubility, and increase the bioavailability in gastrointestinal conditions. Additionally, Kulfi could be a suitable dairy delivery system for curcumin bioactive compounds.
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Affiliation(s)
- Minaxi Sharma
- Central Institute of Post-Harvest Engineering and Technology, Ludhiana 141 004, India; (M.S.); (P.K.D.); (A.N.M.)
| | | | - Praveen Kumar Dikkala
- Central Institute of Post-Harvest Engineering and Technology, Ludhiana 141 004, India; (M.S.); (P.K.D.); (A.N.M.)
| | - Kandi Sridhar
- Department of Food Science, Fu Jen Catholic University, New Taipei City 242 05, Taiwan; or
- Correspondence: or (K.S.); (K.N.)
| | - Arjun Naik Mude
- Central Institute of Post-Harvest Engineering and Technology, Ludhiana 141 004, India; (M.S.); (P.K.D.); (A.N.M.)
| | - Kairam Narsaiah
- Central Institute of Post-Harvest Engineering and Technology, Ludhiana 141 004, India; (M.S.); (P.K.D.); (A.N.M.)
- Correspondence: or (K.S.); (K.N.)
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PRESTES AA, VARGAS MO, HELM CV, ESMERINO EA, SILVA R, PRUDENCIO ES. How to improve the functionality, nutritional value and health properties of fermented milks added of fruits bioactive compounds: a review. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.17721] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Dantas A, Verruck S, Canella MHM, Hernandez E, Prudencio ES. Encapsulated Bifidobacterium BB-12 addition in a concentrated lactose-free yogurt: Its survival during storage and effects on the product's properties. Food Res Int 2021; 150:110742. [PMID: 34865761 DOI: 10.1016/j.foodres.2021.110742] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Revised: 09/04/2021] [Accepted: 10/06/2021] [Indexed: 10/20/2022]
Abstract
This work aims to manufacture a new concentrated lactose-free probiotic yogurt. For this purpose, the probiotic Bifidocaterium BB-12 was incorporated in a concentrated lactose-free yogurt, both in its free form and previously encapsulated. Previous cell encapsulation was performed using the spray-drying technique with the following wall materials: lactose-free milk, lactose-free milk and inulin, and lactose-free milk and oligofructose. Thus, three different probiotic powders were obtained and added separately to three fractions of concentrated lactose-free yogurt. The probiotic survival of both powders and yogurts was evaluated during refrigerated storage. Likewise, the viability of starter cultures in yogurt (Lactobacillus bulgaricus and Streptococcus thermophilus) was controlled. In addition, the physicochemical properties of the four yogurts were also measured (color, pH and acidity, and texture properties). All three powders showed good probiotic viability (>8 log CFU g-1) throughout 120 days of storage at 4 °C. In turn, yogurt formulations (with the addition of powders or free bifidobacteria) presented probiotic viability above 7 log CFU g-1 after storage; as well as the starter cultures (>8 log UFC g-1). Yogurt with probiotic powder from lactose-free milk showed a more yellowish color; however, these differences would not be detected by the human eye (ΔE < 3.00). The yogurt with bifidobacteria free cells showed a greater post-acidification process (pH 4.18 to 4.02 and titratable acidity 1.52 to 1.89). It was not observed differences for firmness values of yogurt with free cells addition and yogurt with lactose-free milk and oligofructose powder addition. A slight significant decrease in the cohesiveness was observed in the yogurt elaborated with bifidobacteria free cells. The gumminess showed fluctuating values between all concentrated lactose-free yogurts. At the end of this study, we conclude that these probiotic powders can be incorporated into innovative lactose-free yogurts.
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Affiliation(s)
- Adriana Dantas
- Postgraduate Program in Food Engineering, Federal University of Santa Catarina, Technology Center, Trindade, 88040-970 Florianópolis, SC, Brazil
| | - Silvani Verruck
- Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
| | - Maria Helena Machado Canella
- Postgraduate Program in Food Engineering, Federal University of Santa Catarina, Technology Center, Trindade, 88040-970 Florianópolis, SC, Brazil
| | - Eduard Hernandez
- Department of Agri-Food Engineering and Biotechnology, Universitat Politécnica de Catalunya BarcelonaTech, 8. 08860, Castelldefels, Barcelona, Spain
| | - Elane Schwinden Prudencio
- Postgraduate Program in Food Engineering, Federal University of Santa Catarina, Technology Center, Trindade, 88040-970 Florianópolis, SC, Brazil; Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil.
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An integration study of microalgae bioactive retention: From microalgae biomass to microalgae bioactives nanoparticle. Food Chem Toxicol 2021; 158:112607. [PMID: 34653554 DOI: 10.1016/j.fct.2021.112607] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2021] [Revised: 08/30/2021] [Accepted: 10/10/2021] [Indexed: 01/02/2023]
Abstract
Microalgae metabolites include biologically active compounds with therapeutic effects such as anticancer, anti-inflammatory and immunomodulation effects. One of the most recent focuses is on utilizing microalgae lipid-based biologically active compounds in food applications. However, most microalgae biological active compounds in their natural forms have common drawbacks like low solubility, low physicochemical stability and strong susceptibility to degradation, which significantly limits their application in foods, therefore, it is important to find solutions to retain their functional properties. In the present work, a comprehensive review on multi-product biorefinery was carried out from upstream processing stage to downstream processing stage, and identify critical processes and factors that impact bioactive material acquisition and retention. Furthermore, since nanoencapsulation technology emerges as an effective solution for microalgae nutraceutical product's retention, this work also focus on the nanoparticle perspective and comprehensively reviews the current nanoencapsulation solutions of the microalgae bioactive extract products. The aim is to depict advances in the formulations of microalage bioactive nanoparticles and provide a critical analysis of the reported nanoparticle formation. Overall, through the investigation of microalgae from biomass to bioactive nanoparticles, we aim to facilitate microalgae nutraceuticals incorporation as high value-added ingredients in more functional food that can improve human health.
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Du H, Yang H, Wang X, Zhu F, Tang D, Cheng J, Liu X. Effects of mulberry pomace on physicochemical and textural properties of stirred-type flavored yogurt. J Dairy Sci 2021; 104:12403-12414. [PMID: 34531052 DOI: 10.3168/jds.2020-20037] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Accepted: 07/30/2021] [Indexed: 11/19/2022]
Abstract
Adding functional ingredients is an important method to develop functional dairy products. Mulberry pomace (MPo), a byproduct of mulberry fruit processing, is rich in phenolic compounds and anthocyanins and can be served as the functional ingredient in functional dairy products. The aim of this work was to prepare a functional flavored yogurt by incorporating MPo into stirred yogurt and to investigate the effects of MPo on the physicochemical and textural properties of the product during cold storage. We supplemented MPo powder up to 3% (wt/wt) in fermented milk, and the changes in color, pH, titratable acidity (TA), total phenol content (TPC), total anthocyanin content (TAC), water-holding capacity, rheological behavior, texture, and microstructure of the functional flavored yogurt were monitored during storage under 4°C for 28 d. The MPo powder brought a pink to dark red color to the yogurt, decreased the lightness (L*) and yellow-blue color (b*) values, increased the red-green color (a*) values, decreased the pH value, and increased the contents of TA, TPC, and TAC in a dose-dependent manner. The addition of MPo at 1%, 2%, and 3% (wt/wt) significantly increased water-holding capacity, consistency, viscosity, and viscosity index, and reduced firmness of yogurt samples. Supplementation of MPo significantly reduced the pore spaces and channels inside the samples and improved microstructure of the functional yogurt. During the 28 d of cold storage, MPo-fortified yogurt samples kept relatively constant color, although their L*, a*, and b* showed a decreasing tendency. The pH of all yogurt samples gradually decreased with increasing of TA. Interestingly, TPC and TAC contents and the texture parameters of MPo-fortified yogurt increased gradually and continuously during the 28 d of cold storage. Mulberry pomace is beneficial to improve the physicochemical and textural properties of yogurt and has the potential as a natural stabilizer to be used in functional yogurt rich in phytochemicals.
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Affiliation(s)
- Huaxin Du
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; College of Bioscience and Bioengineering, Jiangxi Agricultural University, Nanchang, 330045, China
| | - Huaigu Yang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Xuping Wang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Fan Zhu
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Daobang Tang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Jingrong Cheng
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Xueming Liu
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; College of Bioscience and Bioengineering, Jiangxi Agricultural University, Nanchang, 330045, China.
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Liu K, Chen YY, Zha XQ, Li QM, Pan LH, Luo JP. Research progress on polysaccharide/protein hydrogels: Preparation method, functional property and application as delivery systems for bioactive ingredients. Food Res Int 2021; 147:110542. [PMID: 34399519 DOI: 10.1016/j.foodres.2021.110542] [Citation(s) in RCA: 49] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 05/27/2021] [Accepted: 06/15/2021] [Indexed: 01/12/2023]
Abstract
Some bioactive ingredients in foods are unstable and easily degraded during processing, storage, transportation and digestion. To enhance the stability and bioavailability, some food hydrogels have been developed to encapsulate these unstable compounds. In this paper, the preparation methods, formation mechanisms, physicochemical and functional properties of some protein hydrogels, polysaccharide hydrogels and protein-polysaccharide composite hydrogels were comprehensively summarized. Since the hydrogels have the ability to control the release and enhance the bioavailability of bioactive ingredients, the encapsulation and release mechanisms of polyphenols, flavonoids, carotenoids, vitamins and probiotics by hydrogels were further discussed. This review will provide a comprehensive reference for the deep application of polysaccharide/protein hydrogels in food industry.
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Affiliation(s)
- Kang Liu
- Engineering Research Centre of Bioprocess of Ministry of Education, Hefei University of Technology, No 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No 193 Tunxi Road, Hefei 230009, People's Republic of China
| | - Ying-Ying Chen
- Engineering Research Centre of Bioprocess of Ministry of Education, Hefei University of Technology, No 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No 193 Tunxi Road, Hefei 230009, People's Republic of China
| | - Xue-Qiang Zha
- Engineering Research Centre of Bioprocess of Ministry of Education, Hefei University of Technology, No 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No 193 Tunxi Road, Hefei 230009, People's Republic of China.
| | - Qiang-Ming Li
- Engineering Research Centre of Bioprocess of Ministry of Education, Hefei University of Technology, No 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No 193 Tunxi Road, Hefei 230009, People's Republic of China
| | - Li-Hua Pan
- Engineering Research Centre of Bioprocess of Ministry of Education, Hefei University of Technology, No 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No 193 Tunxi Road, Hefei 230009, People's Republic of China
| | - Jian-Ping Luo
- Engineering Research Centre of Bioprocess of Ministry of Education, Hefei University of Technology, No 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No 193 Tunxi Road, Hefei 230009, People's Republic of China.
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Rubio FTV, Haminiuk CWI, Dos Santos MM, Thomazini M, Moraes ICF, Martelli-Tosi M, Fávaro-Trindade CS. Development of natural pigments microencapsulated in waste yeast Saccharomyces cerevisiae using spray drying technology and their application in yogurt. Food Funct 2021; 12:8946-8959. [PMID: 34378600 DOI: 10.1039/d1fo00708d] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Although Saccharomyces cerevisiae has shown potential utilization as a bio-vehicle for encapsulation, there are no reports about the functionality of natural colorants encapsulated using yeast cells. The main objectives of this study were to produce natural food coloring by encapsulating extracts from grape pomace (GP) and jabuticaba byproducts (JB) in brewery waste yeast and evaluate the functionality of the pigments by their incorporation into yogurts. Particles produced by the encapsulation of extracts from GP and JB in S. cerevisiae using 5% of yeast had the highest encapsulation efficiencies for both anthocyanins (11.1 and 47.3%) and phenolic compounds (67.5 and 63.6%), the highest concentration of both bioactives during storage and stable luminosity. Yogurts showed a pseudoplastic behavior and were considered weak gels. Colored yogurts had acceptance indexes between 73.9 and 81.4%. This work evidenced the utilization of enriched yeasts as coloring agents and interesting additives for the production of functional foods.
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Affiliation(s)
- Fernanda Thaís Vieira Rubio
- Universidade de São Paulo (USP), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Pirassununga, SP, Brazil.
| | - Charles Windson Isidoro Haminiuk
- Universidade Tecnológica Federal do Paraná, Laboratório de Biotecnologia, Departamento Acadêmico de Química e Biologia (DAQBi), Sede Ecoville, Curitiba, PR, Brazil
| | - Mayara Martins Dos Santos
- Universidade de São Paulo (USP), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Pirassununga, SP, Brazil.
| | - Marcelo Thomazini
- Universidade de São Paulo (USP), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Pirassununga, SP, Brazil.
| | | | - Milena Martelli-Tosi
- Universidade de São Paulo (USP), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Pirassununga, SP, Brazil.
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Microencapsulation of Bioactive Ingredients for Their Delivery into Fermented Milk Products: A Review. Molecules 2021; 26:molecules26154601. [PMID: 34361753 PMCID: PMC8347884 DOI: 10.3390/molecules26154601] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2021] [Revised: 07/08/2021] [Accepted: 07/27/2021] [Indexed: 11/16/2022] Open
Abstract
The popularity and consumption of fermented milk products are growing. On the other hand, consumers are interested in health-promoting and functional foods. Fermented milk products are an excellent matrix for the incorporation of bioactive ingredients, making them functional foods. To overcome the instability or low solubility of many bioactive ingredients under various environmental conditions, the encapsulation approach was developed. This review analyzes the fortification of three fermented milk products, i.e., yogurt, cheese, and kefir with bioactive ingredients. The encapsulation methods and techniques alongside the encapsulant materials for carotenoids, phenolic compounds, omega-3, probiotics, and other micronutrients are discussed. The effect of encapsulation on the properties of bioactive ingredients themselves and on textural and sensory properties of fermented milk products is also presented.
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Conboy Stephenson R, Ross RP, Stanton C. Carotenoids in Milk and the Potential for Dairy Based Functional Foods. Foods 2021; 10:1263. [PMID: 34199355 PMCID: PMC8226488 DOI: 10.3390/foods10061263] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 05/25/2021] [Accepted: 05/27/2021] [Indexed: 12/31/2022] Open
Abstract
Carotenoids are a family of over 1100 known natural pigments synthesized by plants, algae, fungi and bacteria. Dietary intake of carotenoids is necessary for mammals as they cannot be synthesized in the body. In cows, the nature of the diet consumed strongly influences the composition of milk produced and this includes carotenoid concentration and profile. Fresh forage is the richest source of carotenoids for cows. The main carotenoids identified in forages are lutein, β-carotene, zeaxanthin and epilutein. Manipulating cow feed via carotenoid supplementation increases the carotenoid content of bovine milk. In humans, carotenoids have anti-oxidant, anti-inflammatory and provitamin A activity. Lutein is a major carotenoid in human milk and the brain tissue of adults and infants. Lutein and zeaxanthin are linked to improved eye health and cognitive function. Traditionally for humans, fruit and vegetables have been the main source of carotenoid intake. Functional foods present an opportunity to incorporate these naturally occurring compounds into milk products for added health benefits, widening the range of dietary sources of carotenoids. We offer an overview of the literature to date on carotenoid-fortified dairy products and infant formula. This review will describe and summarize the key mechanisms by which the carotenoid profile of bovine milk can be manipulated. We present findings on the origin and role of carotenoids in bovine and human milk, outline factors that impact the carotenoid content of milk, evaluate carotenoid-fortified milk products and discuss the associated challenges, such as bioaccessibility and stability.
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Affiliation(s)
- Ruth Conboy Stephenson
- Vistamilk/Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Cork, Ireland;
- APC Microbiome Ireland, University College Cork, T12 YT20 Cork, Ireland;
- School of Microbiology, University College Cork, T12 YN60 Cork, Ireland
| | - R. Paul Ross
- APC Microbiome Ireland, University College Cork, T12 YT20 Cork, Ireland;
| | - Catherine Stanton
- Vistamilk/Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Cork, Ireland;
- APC Microbiome Ireland, University College Cork, T12 YT20 Cork, Ireland;
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He Z, Zheng J, He L, Li C, Hu P, Tao H, Wang X. Evaluation of the Effect of Essential Oil Addition on the Quality Parameters and Predicted Shelf Life of Potato Yogurt. J Food Prot 2021; 84:1069-1079. [PMID: 33508089 DOI: 10.4315/jfp-20-391] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Accepted: 01/25/2021] [Indexed: 01/20/2023]
Abstract
ABSTRACT Potato, the third most important food crop worldwide, is rich in nutrients but low in protein. In contrast, milk is rich in protein. Yogurt produced through the cofermentation of potatoes and milk is a highly nutritious food. The quality and shelf life of yogurt are important topics in the dairy industry. The objective of this study was to explore the effect of the addition of essential oil (EO) on the shelf life and quality of potato yogurt. The antimicrobial effects of several EOs, the effect of perilla leaf EO (PLEO) concentration on potato yogurt, and the volatile flavor components of PLEO and PLEO potato yogurt were evaluated. The effects of storage time and temperature on the pH, microbial counts, and sensory characteristics of PLEO potato yogurt also were analyzed to establish a shelf-life model. PLEO had an antimicrobial effect and was the appropriate EO for use in the potato yogurt. A total of 69 compounds were detected in PLEO, and limonene was the main compound. PLEO had an effect on the pH, sensory characteristics, and viable bacterial counts of potato yogurt during storage. The optimal concentration of added PLEO was 0.04%. PLEO had considerable influence on volatile flavor components, and the consumer acceptance of 0.04% PLEO potato yogurt was higher than that of potato yogurt without PLEO in the later stage of storage. The shelf life of potato yogurt with PLEO was 6 days longer than that of the control yogurt. PLEO also improved the concentrations of active terpene substances in potato yogurt. The prediction models based on pH and sensory scores at 5°C were established as A = A0e0.00323t and A = A0e0.00355t, respectively. Comparison of the accuracy factor and the deviation factor of the models revealed that the sensory prediction model was more accurate than the pH prediction model. The results of this study provide theoretical and data support for the industrial development of yogurt with EOs, including extension and prediction of its shelf life. HIGHLIGHTS
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Affiliation(s)
- Zuyan He
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, People's Republic of China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People's Republic of China
| | - Jia Zheng
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, People's Republic of China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People's Republic of China
| | - Laping He
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, People's Republic of China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People's Republic of China
| | - Cuiqin Li
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, People's Republic of China
- School of Chemistry and Chemical Engineering, Guizhou University, Guiyang 550025, People's Republic of China
| | - Penggang Hu
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, People's Republic of China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People's Republic of China
| | - Han Tao
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, People's Republic of China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People's Republic of China
| | - Xiao Wang
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, People's Republic of China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People's Republic of China
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McClements DJ, Öztürk B. Utilization of Nanotechnology to Improve the Handling, Storage and Biocompatibility of Bioactive Lipids in Food Applications. Foods 2021; 10:foods10020365. [PMID: 33567622 PMCID: PMC7915003 DOI: 10.3390/foods10020365] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Revised: 02/03/2021] [Accepted: 02/05/2021] [Indexed: 02/07/2023] Open
Abstract
Bioactive lipids, such as fat-soluble vitamins, omega-3 fatty acids, conjugated linoleic acids, carotenoids and phytosterols play an important role in boosting human health and wellbeing. These lipophilic substances cannot be synthesized within the human body, and so people must include them in their diet. There is increasing interest in incorporating these bioactive lipids into functional foods designed to produce certain health benefits, such as anti-inflammatory, antioxidant, anticancer and cholesterol-lowering properties. However, many of these lipids have poor compatibility with food matrices and low bioavailability because of their extremely low water solubility. Moreover, they may also chemically degrade during food storage or inside the human gut because they are exposed to certain stressors, such as high temperatures, oxygen, light, moisture, pH, and digestive/metabolic enzymes, which again reduces their bioavailability. Nanotechnology is a promising technology that can be used to overcome many of these limitations. The aim of this review is to highlight different kinds of nanoscale delivery systems that have been designed to encapsulate and protect bioactive lipids, thereby facilitating their handling, stability, food matrix compatibility, and bioavailability. These systems include nanoemulsions, solid lipid nanoparticles (SLNs), nanostructured lipid carriers (NLCs), nanoliposomes, nanogels, and nano-particle stabilized Pickering emulsions.
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Affiliation(s)
- David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, Hangzhou 310018, China
- Correspondence:
| | - Bengü Öztürk
- Department of Food Engineering, Faculty of Engineering, Yeditepe University, Istanbul 34755, Turkey;
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Influence of guabiroba pulp (campomanesia xanthocarpa o. berg) added to fermented milk on probiotic survival under in vitro simulated gastrointestinal conditions. Food Res Int 2021; 141:110135. [PMID: 33642002 DOI: 10.1016/j.foodres.2021.110135] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2020] [Revised: 01/05/2021] [Accepted: 01/07/2021] [Indexed: 12/12/2022]
Abstract
In fermented milks inoculated with two thermophilic strains (Lactobacillus bulgaricus and Streptococcus thermophilus), guabiroba pulp (Campomanesia xanthocarpa O. Berg) was added in different concentrations: 5% (I5 sample) and 10% (I10 sample), compared to a control sample, with no pulp addition. In these fermented milks, Bifidobacterium BB-12 was added and the samples were submitted to a progressive gastrointestinal simulation in vitro. The cells count was performed, including the survival rates for all the progressive steps of the simulated digestion. Total phenolic content (TPC) and antioxidant activity analysis by FRAP (Ferric Reducing Antioxidant Power) and DPPH (2,2-diphenyl-1-picrylhydrazyl) were performed in all the gastrointestinal steps. Before and during the entire gastrointestinal tract, the Bifidobacterium BB-12 count was 8-9 log CFU g-1, above the recommended for a probiotic product, with a highlight in intestinal colon steps. The I10 sample showed the highest viable cell count, the highest total phenolic content and antioxidant activity throughout the entire gastric steps (p < 0.05). The fermented milk proved to be an effective matrix for the probiotic stability and incorporation of guabiroba components. Bioactive compounds present in the guabiroba pulp may have occasioned a prebiotic and protective effect on Bifidobacterium BB-12 after gastric conditions. The possible bioconversion of these compounds in more active forms can contribute to the absorption in epithelial cells, enhancing fermented milks with guabiroba pulp as important sources of dietary accessible bioactive compounds.
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Jampilek J, Kralova K. Potential of Nanonutraceuticals in Increasing Immunity. NANOMATERIALS (BASEL, SWITZERLAND) 2020; 10:E2224. [PMID: 33182343 PMCID: PMC7695278 DOI: 10.3390/nano10112224] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Revised: 10/29/2020] [Accepted: 11/04/2020] [Indexed: 12/12/2022]
Abstract
Nutraceuticals are defined as foods or their extracts that have a demonstrably positive effect on human health. According to the decision of the European Food Safety Authority, this positive effect, the so-called health claim, must be clearly demonstrated best by performed tests. Nutraceuticals include dietary supplements and functional foods. These special foods thus affect human health and can positively affect the immune system and strengthen it even in these turbulent times, when the human population is exposed to the COVID-19 pandemic. Many of these special foods are supplemented with nanoparticles of active substances or processed into nanoformulations. The benefits of nanoparticles in this case include enhanced bioavailability, controlled release, and increased stability. Lipid-based delivery systems and the encapsulation of nutraceuticals are mainly used for the enrichment of food products with these health-promoting compounds. This contribution summarizes the current state of the research and development of effective nanonutraceuticals influencing the body's immune responses, such as vitamins (C, D, E, B12, folic acid), minerals (Zn, Fe, Se), antioxidants (carotenoids, coenzyme Q10, polyphenols, curcumin), omega-3 fatty acids, and probiotics.
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Affiliation(s)
- Josef Jampilek
- Department of Analytical Chemistry, Faculty of Natural Sciences, Comenius University, Ilkovicova 6, 842 15 Bratislava, Slovakia
- Regional Centre of Advanced Technologies and Materials, Faculty of Science, Palacky University, Slechtitelu 27, 783 71 Olomouc, Czech Republic
| | - Katarina Kralova
- Institute of Chemistry, Faculty of Natural Sciences, Comenius University, Ilkovicova 6, 842 15 Bratislava, Slovakia;
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Zhang R, Zhang Z, McClements DJ. Nanoemulsions: An emerging platform for increasing the efficacy of nutraceuticals in foods. Colloids Surf B Biointerfaces 2020; 194:111202. [DOI: 10.1016/j.colsurfb.2020.111202] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2020] [Revised: 06/03/2020] [Accepted: 06/16/2020] [Indexed: 12/13/2022]
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A Brief Overview of Dietary Zeaxanthin Occurrence and Bioaccessibility. Molecules 2020; 25:molecules25184067. [PMID: 32899907 PMCID: PMC7570536 DOI: 10.3390/molecules25184067] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Revised: 09/02/2020] [Accepted: 09/05/2020] [Indexed: 12/13/2022] Open
Abstract
As it exhibits no provitamin A activity, the dietary intake of zeaxanthin is not considered essential. However, its contribution to ocular health has long been acknowledged. Numerous publications emphasize the importance of zeaxanthin alongside lutein in ocular diseases such as cataracts and age-related macular degeneration which constitute an important health concern, especially among the elderly. Considering that the average dietary ratio of lutein to zeaxanthin favors the first, more bioaccessible food sources of zeaxanthin that can hinder the development and progression of the above-mentioned disorders are of great interest. In this paper, a brief overview of the more recent state of knowledge as regards dietary sources together with their respective zeaxanthin bioaccessibility assessed through a standardized in vitro digestion method was provided.
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A. Chaves M, Franckin V, Sinigaglia‐Coimbra R, Pinho SC. Nanoliposomes coencapsulating curcumin and vitamin D
3
produced by hydration of proliposomes: Effects of the phospholipid composition in the physicochemical characteristics of vesicles and after incorporation in yoghurts. INT J DAIRY TECHNOL 2020. [DOI: 10.1111/1471-0307.12729] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Matheus A. Chaves
- Department of Food Engineering Laboratory of Encapsulation and Functional Foods (LEnAlis) School of Animal Science and Food Engineering University of São Paulo Av. Duque de Caxias Norte 225 Pirassununga SP 13635‐000 Brazil
| | - Vinicius Franckin
- Department of Food Engineering Laboratory of Encapsulation and Functional Foods (LEnAlis) School of Animal Science and Food Engineering University of São Paulo Av. Duque de Caxias Norte 225 Pirassununga SP 13635‐000 Brazil
| | - Rita Sinigaglia‐Coimbra
- Electron Microscopy Center Federal University of São Paulo Rua Botucatu 862 São Paulo SP 04023‐062 Brazil
| | - Samantha C. Pinho
- Department of Food Engineering Laboratory of Encapsulation and Functional Foods (LEnAlis) School of Animal Science and Food Engineering University of São Paulo Av. Duque de Caxias Norte 225 Pirassununga SP 13635‐000 Brazil
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