Solution calorimetry: A novel perspective into the dissolution process of food powders

Encapsulation of luteolin by self-assembled Rha/SSPS/SPI nano complexes: Characterization, stability, and gastrointestinal digestion in vitro

Luteolin has anti-inflammatory, antioxidant, and anti-tumor functions, but its poor water solubility and stability limit its applications in foods as a functional component. In this study, the nanocomposites loading luteolin (Lut) with soybean protein isolate (SPI), soluble soybean polysaccharide (SSPS) and/or rhamnolipid (Rha) were prepared by layer-by-layer shelf assembly method, and their properties were also evaluated. The results showed that Rha/SPI/Lut had the smallest particle size (206.24 nm) and highest loading ratio (8.03 μg/mg) while Rha/SSPS/SPI/Lut had the highest encapsulation efficiency (82.45 %). Rha interacted with SPI through hydrophobic interactions as the main driving force, while SSPS attached to SPI with only hydrogen bonding. Furthermore, the synergistic effect between Rha and SSPS was observed in Rha/SSPS/SPI/Lut complex, in consequence, it had the best thermal and storage stability, and the slowest release in gastrointestinal digestion. Thus, this approach provided an alternative way for the application of luteolin in functional foods.

Effect of carboxymethyl konjac glucomannan coating on the stability and colon-targeted delivery performance of fucoxanthin-loaded gliadin nanoparticles

Fucoxanthin (FUC) is a hydrophobic carotenoid that has a protective effect on the colon. To exert the beneficial effects of FUC in the colon and expand its application in functional food, FUC was encapsulated in carboxymethyl konjac glucomannan (CMKGM)-coated gliadin nanoparticles (Gli-CMKGM NPs) in this paper. Gli-CMKGM NPs were prepared at pH 5.0 with Gli/CMKGM mass ratio of 1:1. The formation of Gli-CMKGM NPs was associated with hydrogen bonding, hydrophobic interactions and electrostatic attractions. Additionally, Gli-CMKGM NPs exhibited good stability to pH, salt, heating and storage. The results showed that FUC had been successfully encapsulated in Gli-CMKGM NPs, and the encapsulation efficiency of FUC-Gli-CMKGM NPs was significantly higher than that of uncoated FUC-Gli NPs. FUC-Gli-CMKGM NPs had a nano-spherical structure, and embedded FUC in Gli-CMKGM NPs improved their stabilities to photodegradation and thermal degradation. Furthermore, in vitro release and in vivo organ distribution studies showed that FUC-Gli-CMKGM NPs had an excellent colon targeting function. Overall, our findings illustrated the promise of CMKGM-coated Gli NPs for constructing targeted delivery systems for FUC.

Micro-Encapsulation and Characterization of Anthocyanin-Rich Raspberry Juice Powder for Potential Applications in the Food Industry

Raspberry juice obtained from fresh raspberry fruits was encapsulated separately using gum Arabic (GA), maltodextrin (MT), and waxy starch (WS) (1:10, w/v) and freeze-dried to develop raspberry juice powders (RBJP). The powders were characterised based on their physicochemical and phytochemical composition and their rheological and antioxidative properties, which significantly varied among the carriers. GA- and MT-encapsulated RBJP exhibited a better colour, higher yield, oil holding capacity, total anthocyanin content, and antioxidant properties. WS-encapsulated powder showed a better water holding capacity and total phenolic content; however, the powder was characterised by low solubility, total soluble solids, and redness. Hygroscopicity and titratable acidity did not significantly (p > 0.05) vary among the powders. Cyanidin diglucoside, the main anthocyanin compound identified in the RBJP, was significantly higher in MT (2549.89 µg/g) compared to GA (1935.45 µg/g) and WS (1458.81 µg/g). The RBJP produced using MT and GA showed irregular-shaped and non-spherical particles, which were less agglomerated and relatively larger, while the WS powder exhibited more uniform, spherical particles, which agglomerated together. An X-ray diffraction analysis showed that GA and MT powders had an amorphous structure with minimum crystallinity, while RBJP from WS was crystalline. It can be concluded that GA and MT produced RBJP with quality attributes relevant to the food industry.

Influence of localized thermal effects on the reconstitution kinetics of lactose-coated whole milk powder

Reconstitution of dairy powders is strongly influenced by the presence and physical state of fat on the particle surface. The present study investigates the effect of a micronized lactose coating on the physical state of the fat and the reconstitution kinetics of whole milk powder at four different temperatures (4/21/40/60 °C) and two stirring rates (400/800 rpm). For this purpose, two types of micronized lactose were used as coating materials: crystalline and amorphous. At 4 °C and 21 °C, the coated powders sink and are reconstituted faster than pure whole milk powder, regardless of the stirring rate applied. At 40/60 °C and 400 rpm, although the amorphous micronized lactose coating leads to a significant decrease in the reconstitution time, the crystalline coating has the opposite effect (or no effect). This discrepancy is related to the large differences in terms of dissolution enthalpy between the two micronized lactose physical states. It is posited that the dissolution of the coating material causes a temperature shift at the powder-water interface which could hamper the complete melting of surface fat and influence its viscosity, thereby affecting wetting and sinking. These differences are overcome at a high stirring rate (800 rpm) or if agglomerated whole milk powder is used as the host material.

Fabrication and characterization of gum arabic- and maltodextrin-based microcapsules containing polyunsaturated oils

BACKGROUND

Polyunsaturated oils have various health-promoting effects, however, they are highly prone to oxidation. Encapsulation using biopolymers is one of the most effective strategies to enhance oil stability. This research examined the potential of gum arabic and maltodextrin for microencapsulation of omega-3 rich oils, aiming to enhance encapsulation efficiency and stability of encapsulated oil.

RESULTS

We encapsulated fish and flaxseed oils by emulsification-spray drying. Spray-dried microcapsules were prepared by oil-in-water emulsions consisting of 10 wt% oil and 30 wt% biopolymer (gum arabic, maltodextrin, or their mixture). Results showed that both microcapsules were spherical in shape with surface shrinkage, and exhibited amorphous structures. Gum arabic-based microcapsules had higher encapsulation efficiency as well as better storage stability for both types of oil. Flaxseed oil microcapsules generally had higher oxidative stability regardless of the type of wall material.

CONCLUSIONS

Through a comprehensive characterization of the physical and chemical properties of the emulsions and resulting microcapsules, we proved gum arabic to be a more effective wall material for polyunsaturated oil microencapsulation, especially flaxseed oil. This study provides a promising approach to stabilize oils which are susceptible to deterioration, and facilitates their wider uses as food and nutraceutical products. © 2021 Society of Chemical Industry.

Value-added application of Platycodon grandiflorus (Jacq.) A.DC. roots (PGR) by ultrasound-assisted extraction (UAE) process to improve physicochemical quality, structural characteristics and functional properties

Platycodon grandiflorus (Jacq.) A.DC. roots (PGR), a Chinese herb with medicinal and edible value, was powdered by freeze drying (FD) and spray drying (SD) after maceration extraction (ME) or ultrasound-assisted extraction (UAE) to develop a new functional food product. Four PGR powders were obtained namely ME-FD, ME-SD, UAE-FD, and UAE-SD and their powder quality, structural properties, and functionalities were evaluated. UAE-FD powder had the highest powder recovery (85.3 ± 5.79%) and also presented better hydration properties due to the larger particle size compared with other three PGR powders. Four PGR powders exhibited similar thermal decomposition process, molecular structure, amorphous characteristics, amino acids composition, and taste profiles. Furthermore, the UAE-FD PGR powders presented the highest Platycodin D (3.68 ± 0.04 mg/g), total phenolic (2.84 ± 0.11 mg GAE/g), and total flavonoids content (2.11 ± 0.14 mg RE/g), resulting in best antioxidant activity (58.67 ± 2.42 μmol Trolox/g). Therefore UAE-FD is an environment-friendly technique for the production of functional PGR powder with improved nutritional and redispersion properties.

Antimicrobial Activity of Schinopsis brasiliensis Engler Extract-Loaded Chitosan Microparticles in Oral Infectious Disease

Enterococcus faecalis infections represent a health concern, mainly in oral diseases, in which treatments with chlorhexidine solution (0.2%) are often used; however, it presents high toxicity degree and several side effects. Based on this, the use of natural products as an alternative to treatment has been explored. Nonetheless, plant extracts have poor organoleptic characteristics that impair theirs in natura use. Therefore, this work aimed to evaluate the analytical profile, biological activity, and cytotoxicity in vitro of S. brasiliensis-loaded chitosan microparticles (CMSb) produced using different aspersion flow rates. The analytical fingerprint was obtained by FTIR and NIR spectra. Principal components analysis (PCA) was used to verify the similarity between the samples. The crystallinity degree was evaluated by X-ray diffraction (XRD). Phytochemical screening (PS) was performed to quantify phytocompounds. Antimicrobial activity was evaluated by minimum inhibitory concentration (MIC). Antibiofilm activity and bactericidal kinetics against E. faecalis (ATCC 29212 and MB 146-clinical isolated) were also assessed. The hemolytic potential was performed to evaluate the cytotoxicity. Data provided by FTIR, NIR, and PCA analyses revealed chemical similarity between all CMSb. Furthermore, the results from XRD analysis showed that the obtained CMSb present amorphous characteristic. Tannins and polyphenols were accurately quantified by the PS, but methodology limitations did not allow the flavonoid quantification. The low hemolytic potential assay indicates that all samples are safe. Antimicrobial assays revealed that CMSb were able to inhibit not only the E. faecalis ATCC growth but also the biofilm formation. Only one CMSb sample was able to inhibit the clinical strain. These results highlighted the CMSb antimicrobial potential and revealed this system as a promising product to treat infections caused by E. faecalis.

Ginger essential oil-based microencapsulation as an efficient delivery system for the improvement of Jujube (Ziziphus jujuba Mill.) fruit quality

Microencapsulation of Zingiber officinale essential oil (EO) in polysaccharide, chitosan (CH) and sodium carboxymethyl cellulose (CMC) based on the electrostatic interaction between charged polysaccharides at pH 3.0 in dual delivery system. Ratio variations of CH and CMC in microencapsulation were studied at 1:2, 2:1 and 1:1. This study aimed to evaluate the influence of the encapsulating materials combination on freeze-dried EO powders and to present the mechanisms for loading and releasing EO involved in the preparation of CH/CMC microcapsules. The spectroscopy analysis, physical properties, microstructural, encapsulation efficiency and EO release behavior in obtained EO microparticles were evaluated by using the analysis of fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), scanning electron microscopy (SEM) and gas chromatography mass spectrometry (GC-MS), respectively. Afterwards, the above prepared microcapsules were applied on winter jujube fruit (Ziziphus jujuba Mill.) preservation. Results demonstrated that both the microstructure and stability of microencapsulation were improved in delivery system loading with CH and CMC (1:1) with the encapsulation efficiency of 88.50%, compared to other ratios of CH and CMC (1:2 and 2:1). Furthermore, the microencapsulation had a capacity to control and reduce the EO release, therefore the morphological and sensory quality of jujube fruits in EO delivery system during storage was enhanced significantly (P < 0.05), in comparison to control. Results revealed that the microparticles produced with CH and CMC (1:1) was considered to present better characteristics of microstructure, encapsulation efficiency, as well as to maintain higher nutritional quality for jujube fruit. Thus, EO microencapsulation loaded in CH/CMC-based dual delivery system has potential application and developmental value prospects in food industries.

Measuring the Heat of Interaction between Lignocellulosic Materials and Water

Research Highlights: When investigating the sorption of water on lignocellulosic materials, the sorption or mixing enthalpy is an interesting parameter that, together with the sorption isotherms commonly measured, can be used to characterize and understand the sorption process. We have compared different methods to assess these enthalpies. Additionally, we propose a sorption nomenclature. Background and Objectives: Sorption enthalpies are non-trivial to measure. We have, for the first time, measured sorption enthalpies on the same materials with four different methods, to be able to compare the method’s strengths and weaknesses. Materials and Methods: The following four methods were used on beech and Scots pine wood: isosteric heat, solution calorimetry, sorption calorimetry, and RH perfusion calorimetry. Results: The results for beech and pine were similar, and were in general agreement with the literature. We do not recommend one of the methods over the others, as they are quite different, and they can therefore be used to elucidate different aspects of the interactions between water and, for example, novel biobased materials (modified woods, cellulose derivatives, and regenerated cellulose).

Optimizing the Quality of Food Powder Products: The Challenges of Moisture-Mediated Phase Transformations

Water is ubiquitous in the environment and is present to varying degrees even within dry powder products and most ingredients. Water migration between the environment and a solid, or between different components of a product, may lead to detrimental physical and chemical changes. In efforts to optimize the quality of dry products, as well as the efficiency of production practices, it is crucial to understand the cause-effect relationships of water interactions with different solids. Therefore, this review addresses the basis of moisture migration in dry products, and the modes of water vapor interactions with crystalline and amorphous solids (e.g., adsorption, capillary condensation, deliquescence, crystal hydrate formation, absorption into amorphous solids) and related moisture-induced phase and state changes, and provides examples of how these moisture-induced changes affect the quality of the dry products.

Process analytical technologies and injectable drug products: Is there a future?

Parametric release was the first subset of real time release testing (RTRT), applied to terminally sterilised injectable drug products. The objective was to offer the industry an alternative to the time and money consuming sterility testing, without compromising the sterility of the products. The rationale was that quality cannot be tested into products, instead it must be planned (the principle of quality by design, QbD). This can be implemented by setting appropriate in-process controls supported on process analytical technologies (PAT). Two of the most versatile and promising PAT tools are the near infrared spectroscopy (NIRS) and the Raman spectroscopy. However, their application to injectable drug product development and manufacturing has been scarce. This review has the objective to provide a framework for the practical implementation of the QbD approach to injectable formulations, including application of diverse risk assessment and factorial design tools. Finally, the actual application of PAT, namely NIRS and Raman spectroscopy, to injectable drug product analysis is addressed.

Methods to characterize the structure of food powders – a review

Food powders can exist in amorphous, crystalline or mixed structure depending on the order of molecular arrangement in the powder particle matrices. In food production, the structure of powders has a greatly effect on their stability, functionality, and applicability. The undesirable structure of powders can be accidentally formed during production. Therefore, characterization of powder structure as well as quantification of amorphous–crystalline proportions presenting in the powders are essential to control the quality of products during storage and further processing. For these purposes, many analytical techniques with large differences in the degree of selectivity and sensitivity have been developed. In this review, differences in the structure of food powders are described with a focus being placed on applications of amorphous powders. Essentially, applicability of common analytical techniques including X-ray, microscopic, vapor adsorption, thermal, and spectroscopic approaches for quantitative and qualitative structural characterization of food powders is also discussed.

Glass transition accelerates the spreading of polar solvents on a soluble polymer

We study the wetting of polymer layers by polar solvents. As previously observed, when a droplet of solvent spreads, both its contact angle and velocity decrease with time as a result of solvent transfers from the droplet to the substrate. We show that, when the polymer is initially glassy, the angle decreases steeply for a given value of the velocity, Ug. We demonstrate that those variations result from a plasticization, i.e., a glass transition, undergone by the polymer layer during spreading, owing to the increase of its solvent content. By analyzing previous predictions on the wetting of rigid and soft viscoelastic substrates, we relate Ug to the viscosity of the polymer gel close to the glass transition. Finally, we derive an analytical prediction for Ug based on existing predictions for the water transfer from the droplet to the substrate. Using polar solvents of different natures, we show that the experimental data compare well to the predicted expression for Ug.

Physical properties of yoghurt powder produced by spray drying

The study is an extension of an optimization study, which was planned to determine the optimum spray drying conditions (the feed, outlet and inlet air temperatures) for producing yoghurt powder. The resulting yoghurt powder at each condition was subjected to the measurement of physical properties, moisture content, and reconstitution properties. All the reconstitution properties of yoghurt powders produced under 20 different spray drying conditions according to CCRD experimental design were affected by the drying outlet temperature only. Furthermore, the bulk (bulk and tapped densities, porosity, flowability, hygroscopicity and degree of caking) and particle properties (particle size distribution, particle density and morphology) of yoghurt powder obtained from optimum spray drying conditions were also determined. The bulk, tapped and particle densities of yoghurt powder were 538, 746 and 1177 kg/m(3), respectively. The mean diameter (D4.3) and the span value of yoghurt powder were 3.053 and 2.487 μm, respectively.