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Nascimento APS, Carvalho AJDBA, Lima MDS, Barros SL, Ribeiro S, Pasqualli M, Lisboa HM, Barros AN. Enhancing Antioxidant Retention through Varied Wall Material Combinations in Grape Spray Drying and Storage. Antioxidants (Basel) 2023; 12:1745. [PMID: 37760048 PMCID: PMC10525094 DOI: 10.3390/antiox12091745] [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: 08/20/2023] [Revised: 08/30/2023] [Accepted: 09/07/2023] [Indexed: 09/29/2023] Open
Abstract
The encapsulation of bioactive compounds, which spans phytochemicals, vitamins, antioxidants, and other precious substances, has risen to prominence as a crucial area of interest spanning various domains, including food, pharmaceuticals, and cosmetics. This investigation delved into the efficacy of distinct wall materials-whey protein isolate, high methoxy pectin, and gum arabic-when employed individually or in combination to encapsulate and preserve phenolic compounds and antioxidants during storage. The encapsulation process involved spray-drying bioactive compounds extracted from grapes. Over a span of 120 days, the stability of these encapsulated compounds was meticulously evaluated, encompassing assessments via different antioxidant capacity assays, phenolic content analyses, and high-performance liquid chromatography measurements. The modeling of retention kinetics during storage facilitated the comprehension of the release mechanisms. Notably, the findings underscore the pivotal role of wall materials in preserving these bioactive compounds, with each material or combination of materials exhibiting varying degrees of protective capacity. Remarkably, the synergistic blend of whey protein, pectin, and gum arabic showcased the utmost retention of bioactive compounds over this study's period. The amassed data distinctly show that an amalgamation of wall materials can indeed considerably enhance the stability of encapsulated bioactive compounds, presenting promising applications within the realms of both the food and pharmaceutical industries.
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Affiliation(s)
- Amanda Priscila Silva Nascimento
- Post-Graduate Program Process Engineering, Federal University of Campina Grande, Av. Aprigio Veloso, 882, Campina Grande 58400-900, PB, Brazil; (A.P.S.N.); (S.R.); (M.P.)
| | - Ana Júlia de Brito Araújo Carvalho
- Department of Food Technology, Federal Institute of Sertão Pernambucano, CEP, Petrolina 56314-522, PE, Brazil; (A.J.d.B.A.C.); (M.d.S.L.)
| | - Marcos dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão Pernambucano, CEP, Petrolina 56314-522, PE, Brazil; (A.J.d.B.A.C.); (M.d.S.L.)
| | - Samela Leal Barros
- Department of Food Science and Engineering, Federal University of Ceára, Av. da Universidade, 2853—Benfica, CEP, Fortaleza 60020-181, CE, Brazil;
| | - Samara Ribeiro
- Post-Graduate Program Process Engineering, Federal University of Campina Grande, Av. Aprigio Veloso, 882, Campina Grande 58400-900, PB, Brazil; (A.P.S.N.); (S.R.); (M.P.)
| | - Matheus Pasqualli
- Post-Graduate Program Process Engineering, Federal University of Campina Grande, Av. Aprigio Veloso, 882, Campina Grande 58400-900, PB, Brazil; (A.P.S.N.); (S.R.); (M.P.)
| | - Hugo M. Lisboa
- Post-Graduate Program Process Engineering, Federal University of Campina Grande, Av. Aprigio Veloso, 882, Campina Grande 58400-900, PB, Brazil; (A.P.S.N.); (S.R.); (M.P.)
| | - Ana Novo Barros
- CITAB—Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
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Wu X, Zhou Y, Lu Q, Liu R. Ultrasonic-assisted immersion of parboiled treatment improves head rice yield and nutrition of black rice and provides a softer texture of cooked black rice. ULTRASONICS SONOCHEMISTRY 2023; 95:106378. [PMID: 36965314 PMCID: PMC10074192 DOI: 10.1016/j.ultsonch.2023.106378] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 03/06/2023] [Accepted: 03/17/2023] [Indexed: 06/18/2023]
Abstract
Parboiling is gaining increasing attention as it can enhance the head rice yield (HRY) and nutritional quality of non-pigmented rice. The traditional parboiling process with high-temperature immersion requires a long immersion period and results in hard texture of cooked parboiled black rice (PBR), which may be addressed by ultrasound-assisted immersion. In this study, we evaluated the effect of power, time and temperature of ultrasonic immersion on the HRY, texture profile and nutritional quality of PBR. Proper ultrasound-assisted immersion could increase the HRY by about 20% and the GABA content by up to 133%, as well as reduce the arsenic and cadmium content by up to 61% and 79% relative to untreated black rice (UBR), respectively. Moreover, it could increase the content of essential minerals such as calcium, iron and zinc to some extent, and free and bound polyphenols, despite of a certain loss of anthocyanins. It could also improve the palatability of cooked rice. Furthermore, response surface experiments based on the Box-Behnken design were performed to obtain and validate the optimal conditions of ultrasound-assisted immersion (540 W, 45 min, 57 °C). On this basis, morphological changes might be one reason for the improved HRY, nutrition and texture of PBR compared with those of UBR, namely the disappearance of cracks near the aleurone layer and formation of new cracks in the interior of rice.
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Affiliation(s)
- Xin Wu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Yi Zhou
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Qun Lu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China; Wuhan Engineering Research Center of Bee Products on Quality and Safety Control, Wuhan, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, China
| | - Rui Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China; Wuhan Engineering Research Center of Bee Products on Quality and Safety Control, Wuhan, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, China; National Engineering Research Center of Rice and Byproduct Deep Processing, Wuhan, China.
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Nacimento KM, Balbinoti TCV, Jorge LMDM, Jorge RMM. Microstructure of rice (
Oryza sativa
L.) and kinetics in hydrothermal process. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14131] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Affiliation(s)
- Kauyse Matos Nacimento
- Chemical Engineering Department, Graduate Program in Food Engineering, Federal University of Paraná Laboratory of Process Engineering in Particulate Systems Curitiba Brazil
| | | | - Luiz Mario de Matos Jorge
- Chemical Engineering Department, Graduate Program in Food Engineering, Federal University of Paraná Laboratory of Process Engineering in Particulate Systems Curitiba Brazil
- Chemical Engineering Department, Graduate Program in Chemical Engineering State University of Maringá Maringá Brazil
| | - Regina Maria Matos Jorge
- Chemical Engineering Department, Graduate Program in Food Engineering, Federal University of Paraná Laboratory of Process Engineering in Particulate Systems Curitiba Brazil
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