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Sodeifian G, Usefi MMB. Solubility, Extraction, and Nanoparticles Production in Supercritical Carbon Dioxide: A Mini‐Review. CHEMBIOENG REVIEWS 2022. [DOI: 10.1002/cben.202200020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Gholamhossein Sodeifian
- University of Kashan Faculty of Engineering, Department of Chemical Engineering 87317-53153 Kashan Iran
- University of Kashan Laboratory of Supercritical Fluids and Nanotechnology 87317-53153 Kashan Iran
| | - Mohammad Mahdi Behvand Usefi
- University of Kashan Faculty of Engineering, Department of Chemical Engineering 87317-53153 Kashan Iran
- University of Kashan Laboratory of Supercritical Fluids and Nanotechnology 87317-53153 Kashan Iran
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2
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Cendon FV, Salomão BB, Jorge RMM, Mathias AL. Mechanical and optical evaluation of alginate hydrospheres produced with different cross-linking salts for industrial application. Colloid Polym Sci 2021. [DOI: 10.1007/s00396-020-04787-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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3
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Microencapsulation of black seed oil in alginate beads for stability and taste masking. J Drug Deliv Sci Technol 2020. [DOI: 10.1016/j.jddst.2020.102030] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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4
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Tomato Oil Encapsulation by α-, β-, and γ-Cyclodextrins: A Comparative Study on the Formation of Supramolecular Structures, Antioxidant Activity, and Carotenoid Stability. Foods 2020; 9:foods9111553. [PMID: 33121076 PMCID: PMC7693019 DOI: 10.3390/foods9111553] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2020] [Revised: 10/22/2020] [Accepted: 10/23/2020] [Indexed: 02/06/2023] Open
Abstract
Cyclodextrins (CDs) are oligosaccharides, comprising 6 (α), 7 (β), or 8 (γ) glucose residues, used to prepare oil-in-water emulsions and improve oil stability towards degradation. In this research, the aptitude of α-, β-, and γ-CDs to form complexes with a supercritical CO2 extracted lycopene-rich tomato oil (TO) was comparatively assessed. TO/CD emulsions and the resulting freeze-dried powders were characterized by microscopy, Fourier transform infrared-attenuated total reflection (FTIR-ATR), and differential scanning calorimetry (DSC), as well as for their antioxidant activity. Furthermore, carotenoid stability was monitored for 90 days at 25 and 4 °C. Confocal and SEM microscopy revealed morphological differences among samples. α- and β-CDs spontaneously associated into microcrystals assembling in thin spherical shells (cyclodextrinosomes, Ø ≈ 27 µm) at the oil/water interface. Much smaller (Ø ≈ 9 µm) aggregates were occasionally observed with γ-CDs, but most TO droplets appeared "naked". FTIR and DSC spectra indicated that most CDs did not participate in TO complex formation, nevertheless structurally different interfacial complexes were formed. The trolox equivalent antioxidant capacity (TEAC) activity of emulsions and powders highlighted better performances of α- and β-CDs as hydrophobic antioxidants-dispersing agents across aqueous media. Regardless of CDs type, low temperature slowed down carotenoid degradation in all samples, except all-[E]-lycopene, which does not appear efficiently protected by any CD type in the long storage period.
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Manowattana A, Techapun C, Laokuldilok T, Phimolsiripol Y, Chaiyaso T. Enhancement of β‐carotene‐rich carotenoid production by a mutant
Sporidiobolus pararoseus
and stabilization of its antioxidant activity by microencapsulation. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14596] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | - Charin Techapun
- Faculty of Agro‐Industry Chiang Mai University Chiang Mai Thailand
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6
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Stability of Fish Oil in Calcium Alginate Microcapsules Cross-Linked by In Situ Internal Gelation During Spray Drying. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02391-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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7
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Bioactive Compounds and Stability of a Typical Italian Bakery Products " Taralli" Enriched with Fermented Olive Paste. Molecules 2019; 24:molecules24183258. [PMID: 31500173 PMCID: PMC6766877 DOI: 10.3390/molecules24183258] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2019] [Revised: 08/29/2019] [Accepted: 09/06/2019] [Indexed: 11/16/2022] Open
Abstract
Olive paste (OP) is a novel by-product of olive mill industry composed of water, olive pulp, and skin. Due to its richness in bioactive compounds, OP exploitation for human consumption has recently been proposed. Starter driven fermented OP is characterized by a well-balanced lipid profile, rich in mono and polyunsaturated fatty acids, and a very good oxidative stability due to the high concentration of fat-soluble antioxidants. These characteristics make OP particularly suitable as a functional ingredient for food/feed industry, as well as for the formulation of nutraceutical products. New types of taralli were produced by adding 20% of fermented OP from black olives (cv Cellina di Nardò and Leccino) to the dough. The levels of bioactive compounds (polyphenols, triterpenic acids, tocochromanols, and carotenoids), as well as the fatty acid profile, were monitored during 180 days of storage and compared with control taralli produced with the same flour without OP supplementation. Taralli enriched with fermented OP showed significantly higher levels of bioactive compounds than conventional ones. Furthermore, enriched taralli maintained a low amount of saturated fatty acids and high levels of polyphenols, triterpenic acids, tocochromanols, and carotenoids, compared to the initial value, up to about 90 days in the usual conditions of retailer shelves.
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Pandya JK, DeBonee M, Corradini MG, Camire ME, McClements DJ, Kinchla AJ. Development of vitamin E‐enriched functional foods: stability of tocotrienols in food systems. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14296] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Janam K. Pandya
- Department of Food Science University of Massachusetts 100 Holdsworth Way Amherst MA 01003 USA
| | - Maryssa DeBonee
- Department of Food Science University of Massachusetts 100 Holdsworth Way Amherst MA 01003 USA
| | - Maria G. Corradini
- Department of Food Science University of Massachusetts 100 Holdsworth Way Amherst MA 01003 USA
| | - Mary Ellen Camire
- School of Food and Agriculture University of Maine 5735 Hitchner Hall Orono ME 04469‐5735 USA
| | - David Julian McClements
- Department of Food Science University of Massachusetts 100 Holdsworth Way Amherst MA 01003 USA
| | - Amanda J. Kinchla
- Department of Food Science University of Massachusetts 100 Holdsworth Way Amherst MA 01003 USA
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9
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Huang L, Wu K, Zhang R, Ji H. Fabrication of Multicore Milli- and Microcapsules for Controlling Hydrophobic Drugs Release Using a Facile Approach. Ind Eng Chem Res 2019. [DOI: 10.1021/acs.iecr.9b02351] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Liyun Huang
- Fine Chemical Industry Research Institute, School of Chemistry, Sun Yat-sen University, Guangzhou 510275, China
| | - Kui Wu
- Fine Chemical Industry Research Institute, School of Chemistry, Sun Yat-sen University, Guangzhou 510275, China
| | - Rui Zhang
- Fine Chemical Industry Research Institute, School of Chemistry, Sun Yat-sen University, Guangzhou 510275, China
- Guangdong Provincial Key Lab of Green Chemical Product Technology, Guangzhou 510640, China
| | - Hongbing Ji
- Fine Chemical Industry Research Institute, School of Chemistry, Sun Yat-sen University, Guangzhou 510275, China
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10
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Improving Hydrophilic Barriers of Encapsulated Compounds in Ca-Alginate Microgel Particles through a New Ionotropic Gelation Method for Double Emulsion Droplets. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-019-09586-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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11
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Role of chemical reaction and drag force during drop impact gelation process. Colloids Surf A Physicochem Eng Asp 2018. [DOI: 10.1016/j.colsurfa.2018.09.070] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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12
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Omonijo FA, Kim S, Guo T, Wang Q, Gong J, Lahaye L, Bodin JC, Nyachoti M, Liu S, Yang C. Development of Novel Microparticles for Effective Delivery of Thymol and Lauric Acid to Pig Intestinal Tract. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:9608-9615. [PMID: 30141924 DOI: 10.1021/acs.jafc.8b02808] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
Antibiotics have been widely supplemented in feeds at subtherapeutic concentrations to prevent postweaning diarrhea and increase the overall productivity of pigs. However, the emergence of antimicrobial-resistant bacteria worldwide has made it urgent to minimize the use of in-feed antibiotics. The development of promising alternatives to in-feed antibiotics is crucial for maintaining the sustainability of swine production. Both medium-chain fatty acids (MCFA) and essential oils exhibit great potential to postweaning diarrhea; however, their direct inclusion has compromised efficacy because of several factors including low stability, poor palatability, and low availability in the lower gut. Therefore, the objective of this study was to develop a formulation of microparticles to deliver a model of essential oil (thymol) and MCFA (lauric acid). The composite microparticles were produced by the incorporation of starch and alginate through a melt-granulation process. The release of thymol and lauric acid from the microparticles was in vitro determined using simulated salivary fluid (SSF), simulated gastric fluid (SGF), and simulated intestinal fluid (SIF), consecutively. The microparticles prepared with 2% alginate solution displayed a slow release of thymol and lauric acid in the SSF (21.2 ± 2.3%; 36 ± 1.1%), SGF (73.7 ± 6.9%; 54.8 ± 1.7%), and SIF (99.1 ± 1.2%; 99.1 ± 0.6%), respectively, whereas, the microparticles without alginate showed a rapid release of thymol and lauric acid from the SSF (79.9 ± 11.8%; 84.9 ± 9.4%), SGF (92.5 ± 3.5%; 75.8 ± 5.9%), and SIF (93.3 ± 9.4%; 93.3 ± 4.6%), respectively. The thymol and lauric acid in the developed microparticles with or without alginate both exhibited excellent stabilities (>90%) during being stored at 4 °C for 12 weeks and after being stored at room temperature for 2 weeks. These results evidenced that the approach developed in the present study could be potentially employed to deliver thymol and lauric acid to the lower gut of pigs, although further in vivo investigations are necessary to validate the efficacy of the microparticles.
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Affiliation(s)
- Faith A Omonijo
- Department of Animal Science , University of Manitoba , Winnipeg , Manitoba , Canada R3T 2N2
| | - Seungil Kim
- Biomedical Engineering , University of Manitoba , Winnipeg , Manitoba , Canada R3T 2N2
| | - Tracy Guo
- Guelph Research and Development Centre , Agriculture and Agri-Food Canada , 93 Stone Road West , Guelph , Ontario , Canada N1G 5C9
| | - Qi Wang
- Guelph Research and Development Centre , Agriculture and Agri-Food Canada , 93 Stone Road West , Guelph , Ontario , Canada N1G 5C9
| | - Joshua Gong
- Guelph Research and Development Centre , Agriculture and Agri-Food Canada , 93 Stone Road West , Guelph , Ontario , Canada N1G 5C9
| | - Ludovic Lahaye
- Jefo Nutrition Inc. , Saint-Hyacinthe , Quebec , Canada J2S 7B6
| | | | - Martin Nyachoti
- Department of Animal Science , University of Manitoba , Winnipeg , Manitoba , Canada R3T 2N2
| | - Song Liu
- Biomedical Engineering , University of Manitoba , Winnipeg , Manitoba , Canada R3T 2N2
- Department of Biosystems Engineering , University of Manitoba , Winnipeg , Manitoba , Canada R3T 2N2
| | - Chengbo Yang
- Department of Animal Science , University of Manitoba , Winnipeg , Manitoba , Canada R3T 2N2
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Durante M, Tufariello M, Tommasi L, Lenucci MS, Bleve G, Mita G. Evaluation of bioactive compounds in black table olives fermented with selected microbial starters. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:96-103. [PMID: 28543537 DOI: 10.1002/jsfa.8443] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/20/2017] [Revised: 05/21/2017] [Accepted: 05/22/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Table olives have been a component of the Mediterranean diet for centuries, with the trend for their consumption currently increasing worldwide. They are rich in bioactive molecules with nutritional, antioxidant, anti-inflammatory or hormone-like properties. In the present study, the concentrations of phenolics, triterpenic acids, carotenoids and vitamins, as well as fatty acid profiles and antioxidant activity, were analyzed in the edible portion of black table olives (Olea europea L.) from Italian (Cellina di Nardò and Leccino) and Greek (Kalamàta and Conservolea) cultivars fermented with selected autochthonous starters and in the corresponding monovarietal olive oils. RESULTS On a fresh weight basis, Cellina di Nardò and Leccino table olives showed the highest total phenolic content. No significant differences were found with respect to the levels of total triterpenic (maslinic and oleanolic) acids and vitamin E among cultivars. All table olives were characterized by high amounts of oleic, linoleic and palmitic acids. Oils were richer in lipophilic antioxidants (carotenoids and tocochromanols) than table olives, which, instead, showed a higher content of polyphenols and triterpenic acids than oils. CONCLUSION The present study demonstrates that fermented table olives are an excellent natural source of unsaturated fatty acids, as well as being nutritionally important health-promoting bioactive compounds. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Miriana Durante
- Istituto di Scienze delle Produzioni Alimentari (ISPA)-CNR, Lecce, Italy
| | - Maria Tufariello
- Istituto di Scienze delle Produzioni Alimentari (ISPA)-CNR, Lecce, Italy
| | | | - Marcello Salvatore Lenucci
- Dipartimento di Scienze e Tecnologie Biologiche ed Ambientali (Di.S.Te.B.A.), Università del Salento, Lecce, Italy
| | - Gianluca Bleve
- Istituto di Scienze delle Produzioni Alimentari (ISPA)-CNR, Lecce, Italy
| | - Giovanni Mita
- Istituto di Scienze delle Produzioni Alimentari (ISPA)-CNR, Lecce, Italy
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14
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Bruno A, Durante M, Marrese PP, Migoni D, Laus MN, Pace E, Pastore D, Mita G, Piro G, Lenucci MS. Shades of red: Comparative study on supercritical CO 2 extraction of lycopene-rich oleoresins from gac, tomato and watermelon fruits and effect of the α-cyclodextrin clathrated extracts on cultured lung adenocarcinoma cells’ viability. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2017.08.007] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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15
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Pop OL, Dulf FV, Cuibus L, Castro-Giráldez M, Fito PJ, Vodnar DC, Coman C, Socaciu C, Suharoschi R. Characterization of a Sea Buckthorn Extract and Its Effect on Free and Encapsulated Lactobacillus casei. Int J Mol Sci 2017; 18:ijms18122513. [PMID: 29186761 PMCID: PMC5751116 DOI: 10.3390/ijms18122513] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2017] [Revised: 11/20/2017] [Accepted: 11/21/2017] [Indexed: 01/17/2023] Open
Abstract
Probiotics are bacteria that can provide health benefits to consumers and are suitable to be added to a variety of foods. In this research, viability of immobilized Lactobacillus casei in alginate with or without sea buckthorn lipid extract were studied during heat treatment and with an in vitro gastrointestinal model. The characterization of the lipid extract was also done using the UV-Vis spectrometry (UV-Vis), high-performance liquid chromatography photodiode array detection method (HPLC-PDA), gas chromatography coupled with mass spectrometry (GS-MS) and Cryo scanning electron microscopy (Cryo-SEM). During heat treatment, the entrapped probiotic cells proved high viability (>6 CFU log/g), even at temperatures above 50 °C. The rich in monounsaturated fatty acids sea buckthorn fraction improved the in vitro digestion passage regarding the probiotic viability. The survival of the probiotic cells was 15% higher after 2 h in the acidic medium of the simulated gastric fluid in the sample where L. casei was encapsulated with the sea buckthorn extract compared with the samples where no extract was added. Thus, this approach may be effective for the future development of probiotic-supplemented foods as foods with health welfare for the consumers.
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Affiliation(s)
- Oana Lelia Pop
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania; (O.L.P.); (L.C.); (D.C.V.); (C.C.); (C.S.)
| | - Francisc Vasile Dulf
- Department of Environmental and Plant Protection, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania;
| | - Lucian Cuibus
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania; (O.L.P.); (L.C.); (D.C.V.); (C.C.); (C.S.)
| | - Marta Castro-Giráldez
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022 Valencia, Spain; (M.C.-G.); (P.J.F.)
| | - Pedro J. Fito
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022 Valencia, Spain; (M.C.-G.); (P.J.F.)
| | - Dan Cristian Vodnar
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania; (O.L.P.); (L.C.); (D.C.V.); (C.C.); (C.S.)
| | - Cristina Coman
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania; (O.L.P.); (L.C.); (D.C.V.); (C.C.); (C.S.)
| | - Carmen Socaciu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania; (O.L.P.); (L.C.); (D.C.V.); (C.C.); (C.S.)
| | - Ramona Suharoschi
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania; (O.L.P.); (L.C.); (D.C.V.); (C.C.); (C.S.)
- Correspondence: ; Tel.: +40-730-630-252
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Effects of storage and yogurt matrix on the stability of tocotrienols encapsulated in chitosan-alginate microcapsules. Food Chem 2017; 241:79-85. [PMID: 28958562 DOI: 10.1016/j.foodchem.2017.08.075] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2017] [Revised: 08/06/2017] [Accepted: 08/22/2017] [Indexed: 11/23/2022]
Abstract
Tocotrienol microcapsules (TM) were formed by firstly preparing Pickering emulsion containing tocotrienols, which was then gelled into microcapsules using alginate and chitosan. In this study, we examined the stability of TM during storage and when applied into a model food system, i.e. yogurt. During storage at 40°C, TM displayed remarkably lower tocotrienols loss (50.8%) as compared to non-encapsulated tocotrienols in bulk oil (87.5%). When the tocotrienols were incorporated into yogurt, the TM and bulk oil forms showed a loss of 23.5% and 81.0%, respectively. Generally, the tocotrienols were stable in the TM form and showed highest stability when these TM were added into yogurt. δ-Tocotrienol was the most stable isomer in both forms during storage and when incorporated into yogurt. The addition of TM into yogurt caused minimal changes in the yogurt's color and texture but slightly altered the yogurt's viscosity.
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Angiolillo L, Conte A, Del Nobile MA. MicroencapsulatedLactobacillus reutericombined with modified atmosphere as a way to improve tuna burger shelf life. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13430] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Luisa Angiolillo
- Department of Agricultural Sciences, Food and Environment; University of Foggia; Via Napoli, 25 Foggia 71121 Italy
| | - Amalia Conte
- Department of Agricultural Sciences, Food and Environment; University of Foggia; Via Napoli, 25 Foggia 71121 Italy
- Services Center of Applied Research; University of Foggia; Via Napoli, 25 Foggia 71121 Italy
| | - Matteo A. Del Nobile
- Department of Agricultural Sciences, Food and Environment; University of Foggia; Via Napoli, 25 Foggia 71121 Italy
- Services Center of Applied Research; University of Foggia; Via Napoli, 25 Foggia 71121 Italy
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Zungur Bastıoğlu A, Koç M, Yalçın B, Kaymak Ertekin F, Ötleş S. Storage characteristics of microencapsulated extra virgin olive oil powder: physical and chemical properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9498-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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19
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Pasqualone A, Gambacorta G, Summo C, Caponio F, Di Miceli G, Flagella Z, Marrese PP, Piro G, Perrotta C, De Bellis L, Lenucci MS. Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound. Food Chem 2016; 213:545-553. [DOI: 10.1016/j.foodchem.2016.07.006] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2015] [Revised: 06/29/2016] [Accepted: 07/03/2016] [Indexed: 02/07/2023]
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20
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Lee DH, Park HM, No HK, Prinyawiwatkul W, Hong JH. Physicochemical properties and storage stability of spray-dried soya bean sprout extract. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Dae-Hoon Lee
- Department of Food Science and Technology; Catholic University of Daegu; Gyeongsan 38430 South Korea
| | - Hye-Mi Park
- Department of Food Science and Technology; Catholic University of Daegu; Gyeongsan 38430 South Korea
| | - Hong Kyoon No
- Department of Food Science and Technology; Catholic University of Daegu; Gyeongsan 38430 South Korea
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge LA 70803-4200 USA
| | - Joo-Heon Hong
- Department of Food Science and Technology; Catholic University of Daegu; Gyeongsan 38430 South Korea
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Strobel SA, Scher HB, Nitin N, Jeoh T. In situ cross-linking of alginate during spray-drying to microencapsulate lipids in powder. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.02.031] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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22
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Durante M, Lenucci MS, Marrese PP, Rizzi V, De Caroli M, Piro G, Fini P, Russo GL, Mita G. Α-Cyclodextrin encapsulation of supercritical CO₂ extracted oleoresins from different plant matrices: A stability study. Food Chem 2015; 199:684-93. [PMID: 26776025 DOI: 10.1016/j.foodchem.2015.12.073] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2015] [Revised: 12/14/2015] [Accepted: 12/17/2015] [Indexed: 11/25/2022]
Abstract
Here we describe the encapsulation in α-cyclodextrins (α-CDs) of wheat bran, pumpkin and tomato oleoresins, extracted by supercritical carbon dioxide, to obtain freeze-dried powders useful as ready-to-mix ingredients for novel functional food formulation. The stability of tocochromanols, carotenoids and fatty acids in the oleoresin/α-CD complexes, compared to the corresponding free oleoresins, was also monitored over time in different combinations of storage conditions. Regardless of light, storage at 25°C of free oleoresins determined a rapid decrease in carotenoids, tocochromanols and PUFAs. α-CD encapsulation improved the stability of most bioactive compounds. Storage at 4°C synergized with encapsulation in preventing degradation of bioactives. Unlike all other antioxidants, lycopene in tomato oleoresin/α-CD complex resulted to be more susceptible to oxidation than in free oleoresin, likely due to its selective sequestration from the interaction with other lipophilic molecules of the oleoresin.
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Affiliation(s)
- Miriana Durante
- Istituto di Scienze delle Produzioni Alimentari, Consiglio Nazionale delle Ricerche (CNR), Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy
| | - Marcello Salvatore Lenucci
- Dipartimento di Scienze e Tecnologie Biologiche ed Ambientali (Di.S.Te.B.A.), Università del Salento, Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy.
| | - Pier Paolo Marrese
- Dipartimento di Scienze e Tecnologie Biologiche ed Ambientali (Di.S.Te.B.A.), Università del Salento, Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy
| | - Vito Rizzi
- Istituto per i Processi Chimico-Fisici, Consiglio Nazionale delle Ricerche (CNR), via Orabona 4, 70126 Bari, Italy
| | - Monica De Caroli
- Dipartimento di Scienze e Tecnologie Biologiche ed Ambientali (Di.S.Te.B.A.), Università del Salento, Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy
| | - Gabriella Piro
- Dipartimento di Scienze e Tecnologie Biologiche ed Ambientali (Di.S.Te.B.A.), Università del Salento, Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy
| | - Paola Fini
- Istituto per i Processi Chimico-Fisici, Consiglio Nazionale delle Ricerche (CNR), via Orabona 4, 70126 Bari, Italy
| | - Gian Luigi Russo
- Istituto Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche (CNR), via Roma 64, 83100 Avellino, Italy
| | - Giovanni Mita
- Istituto di Scienze delle Produzioni Alimentari, Consiglio Nazionale delle Ricerche (CNR), Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy
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Luthria DL, Lu Y, John KM. Bioactive phytochemicals in wheat: Extraction, analysis, processing, and functional properties. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.01.001] [Citation(s) in RCA: 77] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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24
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Laddomada B, Caretto S, Mita G. Wheat Bran Phenolic Acids: Bioavailability and Stability in Whole Wheat-Based Foods. Molecules 2015; 20:15666-85. [PMID: 26343624 PMCID: PMC6332213 DOI: 10.3390/molecules200915666] [Citation(s) in RCA: 74] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2015] [Revised: 08/20/2015] [Accepted: 08/21/2015] [Indexed: 11/18/2022] Open
Abstract
Wheat bran is generally considered a byproduct of the flour milling industry, but it is a great source of fibers, minerals, and antioxidants that are important for human health. Phenolic acids are a specific class of wheat bran components that may act as antioxidants to prevent heart disease and to lower the incidence of colon cancer. Moreover, phenolic acids have anti-inflammatory properties that are potentially significant for the promotion of gastrointestinal health. Evidence on the beneficial effects of phenolic acids as well as of other wheat bran components is encouraging the use of wheat bran as an ingredient of functional foods. After an overview of the chemistry, function, and bioavailability of wheat phenolic acids, the discussion will focus on how technologies can allow the formulation of new, functional whole wheat products with enhanced health-promoting value and safety without renouncing the good-tasting standards that are required by consumers. Finally, this review summarizes the latest studies about the stability of phenolic acids in wheat foods fortified by the addition of wheat bran, pearled fractions, or wheat bran extracts.
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Affiliation(s)
- Barbara Laddomada
- Istituto di Scienze delle Produzioni Alimentari, CNR, Via Prov.le Monteroni, 73100 Lecce, Italy.
| | - Sofia Caretto
- Istituto di Scienze delle Produzioni Alimentari, CNR, Via Prov.le Monteroni, 73100 Lecce, Italy.
| | - Giovanni Mita
- Istituto di Scienze delle Produzioni Alimentari, CNR, Via Prov.le Monteroni, 73100 Lecce, Italy.
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25
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Ching SH, Bansal N, Bhandari B. Physical stability of emulsion encapsulated in alginate microgel particles by the impinging aerosol technique. Food Res Int 2015; 75:182-193. [PMID: 28454946 DOI: 10.1016/j.foodres.2015.06.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2015] [Revised: 06/01/2015] [Accepted: 06/03/2015] [Indexed: 10/24/2022]
Abstract
Emulsion filled alginate microgel particles can be applied as carrier systems for lipophilic actives in pharmaceutical and food formulations. In this study, the effects of oil concentration, emulsifier type and oil droplet size on the physical stability of emulsions encapsulated in calcium alginate microgel particles (20-80μm) produced by a continuous impinging aerosol technique were studied. Oil emulsions emulsified by using either sodium caseinate (SCN) or Tween 80 were encapsulated at different oil concentrations (32.55, 66.66 and 76.68% w/w of total solids content). The emulsions were analysed before and after encapsulation for changes in emulsion size distribution during storage, and compared to unencapsulated emulsions. The size distribution of encapsulated fine emulsion (mean size ~0.20μm) shifted to a larger size distribution range during encapsulation possibly due to the contraction effect of the microgel particles. Coarse emulsion droplets (mean size ~18μm) underwent a size reduction during encapsulation due to the shearing effect of the atomizing nozzle. However, no further size changes in the encapsulated emulsion were detected over four weeks. The type of emulsifier used and emulsion concentration did not significantly affect the emulsion stability. The results suggest that the rigid gel matrix is an effective method for stabilising lipid emulsions and can be used as a carrier for functional ingredients.
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Affiliation(s)
- Su Hung Ching
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Qld 4072, Australia
| | - Nidhi Bansal
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Qld 4072, Australia
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Qld 4072, Australia.
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26
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Li J, Guo Y, Li Z, Lin Y, Liu L, Zhang X, Deng H. Supercritical Carbon Dioxide and Hexane Extraction of Wax from Apple Peel Pomace: Content, Composition and Thermal Properties. SEP SCI TECHNOL 2015. [DOI: 10.1080/01496395.2015.1020951] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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27
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Sanna V, Lubinu G, Madau P, Pala N, Nurra S, Mariani A, Sechi M. Polymeric nanoparticles encapsulating white tea extract for nutraceutical application. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:2026-2032. [PMID: 25599125 DOI: 10.1021/jf505850q] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
With the aim to obtain controlled release and to preserve the antioxidant activity of the polyphenols, nanoencapsulation of white tea extract into polymeric nanoparticles (NPs) based on poly(ε-caprolactone) (PCL) and alginate was successfully performed. NPs were prepared by nanoprecipitation method and were characterized in terms of morphology and chemical properties. Total polyphenols and catechins contents before and after encapsulation were determined. Moreover, in vitro release profiles of encapsulated polyphenols from NPs were investigated in simulated gastrointestinal fluids. The antioxidant activity and stability of encapsulated extract were further evaluated. Interestingly, NPs released 20% of the polyphenols in simulated gastric medium, and 80% after 5 h at pH 7.4, showing a good capacity to control the polyphenols delivery. Furthermore, DPPH(•) assay confirmed that white tea extract retained its antioxidant activity and NPs protected tea polyphenols from degradation, thus opening new perspectives for the exploitation of white tea extract-loaded NPs for nutraceutical applications.
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Affiliation(s)
- Vanna Sanna
- Department of Chemistry and Pharmacy, University of Sassari , Via Vienna 2, 07100 Sassari, Italy
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28
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Lee CS, Le Thanh T, Kim EJ, Gong J, Chang YY, Chang YS. Fabrication of novel oxygen-releasing alginate beads as an efficient oxygen carrier for the enhancement of aerobic bioremediation of 1,4-dioxane contaminated groundwater. BIORESOURCE TECHNOLOGY 2014; 171:59-65. [PMID: 25189509 DOI: 10.1016/j.biortech.2014.08.039] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/17/2014] [Revised: 08/06/2014] [Accepted: 08/07/2014] [Indexed: 06/03/2023]
Abstract
Oxygen-releasing alginate beads (ORABs), a new concept of oxygen-releasing compounds (ORCs) designed to overcome some limitations regarding the fast oxygen release rate and the high pH equilibrium of ORCs, were fabricated to promote the stimulation of aerobic biodegradation in anaerobic groundwater. Slow oxygen-releasing rate and maintenance of constant pH were achieved by changing the parameters (ionic radius and valence) related to the cross-linking ions composing ORABs, and the best results were obtained for ORABs cross-linked with Al (Al-ORABs). Furthermore, the mechanism of the improved aerobic biodegradation using Al-ORABs under oxygen-limiting groundwater conditions was elucidated in batch and column studies with 1,4-dioxane and Mycrobacterium sp. PH-06 as a model contaminant and aerobic microbes, respectively. Maximum 1,4-dioxane degradations of 99% and 68.1% were achieved when Al-ORABs were applied in batch and column conditions, respectively, whereas 34.3% and 18% of 1,4-dioxane were degraded without Al-ORABs in batch and column conditions, respectively.
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Affiliation(s)
- Chung-Seop Lee
- School of Environmental Science and Engineering, Pohang University of Science and Technology (POSTECH), Pohang 790-784, Republic of Korea
| | - Thao Le Thanh
- School of Environmental Science and Engineering, Pohang University of Science and Technology (POSTECH), Pohang 790-784, Republic of Korea
| | - Eun-Ju Kim
- School of Environmental Science and Engineering, Pohang University of Science and Technology (POSTECH), Pohang 790-784, Republic of Korea
| | - Jianyu Gong
- School of Environmental Science and Engineering, Pohang University of Science and Technology (POSTECH), Pohang 790-784, Republic of Korea
| | - Yoon-Young Chang
- Department of Environmental Engineering, Kwangwoon University, Seoul 139-701, Republic of Korea
| | - Yoon-Seok Chang
- School of Environmental Science and Engineering, Pohang University of Science and Technology (POSTECH), Pohang 790-784, Republic of Korea.
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29
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Durante M, Lenucci MS, Mita G. Supercritical carbon dioxide extraction of carotenoids from pumpkin (Cucurbita spp.): a review. Int J Mol Sci 2014; 15:6725-40. [PMID: 24756094 PMCID: PMC4013658 DOI: 10.3390/ijms15046725] [Citation(s) in RCA: 82] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2014] [Revised: 04/01/2014] [Accepted: 04/01/2014] [Indexed: 11/16/2022] Open
Abstract
Carotenoids are well known for their nutritional properties and health promoting effects representing attractive ingredients to develop innovative functional foods, nutraceutical and pharmaceutical preparations. Pumpkin (Cucurbita spp.) flesh has an intense yellow/orange color owing to the high level of carotenoids, mainly α-carotene, β-carotene, β-cryptoxanthin, lutein and zeaxanthin. There is considerable interest in extracting carotenoids and other bioactives from pumpkin flesh. Extraction procedures able to preserve nutritional and pharmacological properties of carotenoids are essential. Conventional extraction methods, such as organic solvent extraction (CSE), have been used to extract carotenoids from plant material for a long time. In recent years, supercritical carbon dioxide (SC-CO2) extraction has received a great deal of attention because it is a green technology suitable for the extraction of lipophylic molecules and is able to give extracts of high quality and totally free from potentially toxic chemical solvents. Here, we review the results obtained so far on SC-CO2 extraction efficiency and quali-quantitative composition of carotenoids from pumpkin flesh. In particular, we consider the effects of (1) dehydration pre-treatments; (2) extraction parameters (temperature and pressure); the use of water, ethanol and olive oil singularly or in combination as entrainers or pumpkin seeds as co-matrix.
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Affiliation(s)
- Miriana Durante
- Istituto di Scienze delle Produzioni Alimentari-Consiglio Nazionale delle Ricerche (ISPA-CNR), Via Prov. le Lecce-Monteroni, Lecce 73100, Italy.
| | - Marcello Salvatore Lenucci
- Dipartimento di Scienze e Tecnologie Biologiche ed Ambientali (Di.S.Te.B.A.), Università del Salento, Via Prov. le Lecce-Monteroni, Lecce 73100, Italy.
| | - Giovanni Mita
- Istituto di Scienze delle Produzioni Alimentari-Consiglio Nazionale delle Ricerche (ISPA-CNR), Via Prov. le Lecce-Monteroni, Lecce 73100, Italy.
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30
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Durante M, Lenucci MS, D'Amico L, Piro G, Mita G. Effect of drying and co-matrix addition on the yield and quality of supercritical CO₂ extracted pumpkin (Cucurbita moschata Duch.) oil. Food Chem 2013; 148:314-20. [PMID: 24262563 DOI: 10.1016/j.foodchem.2013.10.051] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2013] [Revised: 10/09/2013] [Accepted: 10/10/2013] [Indexed: 12/16/2022]
Abstract
In this work a process for obtaining high vitamin E and carotenoid yields by supercritical carbon dioxide (SC-CO₂) extraction from pumpkin (Cucurbita moschata Duch.) is described. The results show that the use of a vacuum oven-dried [residual moisture (∼8%)] and milled (70 mesh sieve) pumpkin flesh matrix increased SC-CO₂ extraction yields of total vitamin E and carotenoids of ∼12.0- and ∼8.5-fold, respectively, with respect to the use of a freeze-dried and milled flesh matrix. The addition of milled (35 mesh) pumpkin seeds as co-matrix (1:1, w/w) allowed a further ∼1.6-fold increase in carotenoid yield, besides to a valuable enrichment of the extracted oil in vitamin E (274 mg/100 g oil) and polyunsaturated fatty acids. These findings encourage further studies in order to scale up the process for possible industrial production of high quality bioactive ingredients from pumpkin useful in functional food or cosmeceutical formulation.
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Affiliation(s)
- Miriana Durante
- Istituto di Scienze delle Produzioni Alimentari - CNR, Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy
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31
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Lenucci MS, Durante M, Anna M, Dalessandro G, Piro G. Possible use of the carbohydrates present in tomato pomace and in byproducts of the supercritical carbon dioxide lycopene extraction process as biomass for bioethanol production. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:3683-3692. [PMID: 23517025 DOI: 10.1021/jf4005059] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
This study provides information about the carbohydrate present in tomato pomace (skins, seeds, and vascular tissues) as well as in the byproducts of the lycopene supercritical carbon dioxide extraction (SC-CO₂) such as tomato serum and exhausted matrix and reports their conversion into bioethanol. The pomace, constituting approximately 4% of the tomato fruit fresh weight, and the SC-CO₂-exhausted matrix were enzyme saccharified with 0.1% Driselase leading to sugar yields of ~383 and ~301 mg/g dw, respectively. Aliquots of the hydrolysates and of the serum (80% tomato sauce fw) were fermented by Saccharomyces cerevisiae . The bioethanol produced from each waste was usually >50% of the calculated theoretical amount, with the exception of the exhausted matrix hydolysate, where a sugar concentration >52.8 g/L inhibited the fermentation process. Furthermore, no differences in the chemical solubility of cell wall polysaccharides were evidenced between the SC-CO₂-lycopene extracted and unextracted matrices. The deduced glycosyl linkage composition and the calculated amount of cell wall polysaccharides remained similar in both matrices, indicating that the SC-CO₂ extraction technology does not affect their structure. Therefore, tomato wastes may well be considered as potential alternatives and low-cost feedstock for bioethanol production.
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Affiliation(s)
- Marcello S Lenucci
- Dipartimento di Scienze e Tecnologie Biologiche ed Ambientali (DiSTeBA), Università del Salento, Lecce, Italy.
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