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Zhao Y, Li G, Xu D, Wu T, Wang S, Cao Y, Gao W. Protective effect of pangasius myosin on thermal stability of lycopene and their interaction mechanism. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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2
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Bodbodak S, Nejatian M, Ghandehari Yazdi AP, Kamali Rousta L, Rafiee Z, Jalali-Jivan M, Kharazmi MS, Jafari SM. Improving the thermal stability of natural bioactive ingredients via encapsulation technology. Crit Rev Food Sci Nutr 2022; 64:2824-2846. [PMID: 36178297 DOI: 10.1080/10408398.2022.2127145] [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
Bioactive compounds (bioactives) such as phenolic acids, coumarins, flavonoids, lignans and carotenoids have a marked improvement effect on human health by acting on body tissues or cells. Nowadays, with increasing levels of knowledge, consumers prefer foods that can provide bioactives beside the necessary nutrients (e.g., vitamins, essential fatty acids and minerals). However, an important barrier for incorporating bioactives into foods is their low thermal stability. Nevertheless, thermal processing is widely used by the food industries to achieve food safety and desired texture. The aim of this work is to give an overview of encapsulation technology to improve thermal stability of bioactives incorporated into different food products. Almost all thermal analysis and non-thermal methods in the literature suggest that incorporation of bioactives into different walls can effectively improve the thermal stability of bioactives. The level of such thermal enhancement depends on the strength of the bioactive interaction and wall molecules. Furthermore, contradictory results have been reported in relation to the effect of encapsulation technique using the same wall on thermal stability of bioactives. To date, the potential to increase the thermal resistance of various bioactives by gums, carbohydrates, and proteins have been extensively studied. However, further studies on the comparison of walls and encapsulation methods to form thermally stable carriers seem to be needed. In this regard, the same nature of bioactives and the specific protocol in the report of study results should be considered to compare the data and select the optimum conditions of encapsulation to achieve maximum thermal stability.
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Affiliation(s)
- Samad Bodbodak
- Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran
| | - Mohammad Nejatian
- Department of Nutrition Science and Food Hygiene, Faculty of Health, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | | | - Leila Kamali Rousta
- Department of Food Research and Development, Zar Research and Industrial Development Group, Alborz, Iran
| | - Zahra Rafiee
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
| | - Mehdi Jalali-Jivan
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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3
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Sampaio UM, Pereira APA, Campelo PH, Pastore GM, Chang YK, Clerici MTPS. Micronised‐roasted coffee from unripe fruits improves bioactive compounds and fibre contents in rice extruded breakfast cereals. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15176] [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]
Affiliation(s)
- Ulliana Marques Sampaio
- Department of Food Science and Nutrition School of Food Engineering University of Campinas Rua Monteiro Lobato, 80, Zip Code 13.083‐870 Campinas SP Brazil
| | - Ana Paula Aparecida Pereira
- Department of Food Science and Nutrition School of Food Engineering University of Campinas Rua Monteiro Lobato, 80, Zip Code 13.083‐870 Campinas SP Brazil
- Department of Food and Nutrition Faculty of Nutrition Federal University of Mato Grosso Avenida Fernando Corrêa da Costa, 2367 Cuiabá MT Brazil
| | - Pedro Henrique Campelo
- Department of Food Science and Nutrition School of Food Engineering University of Campinas Rua Monteiro Lobato, 80, Zip Code 13.083‐870 Campinas SP Brazil
- School of Agrarian Science Federal University of Amazonas 6200 Gen. Rodrigo Otavio Avenue Manaus AM Brazil
| | - Gláucia Maria Pastore
- Department of Food Science and Nutrition School of Food Engineering University of Campinas Rua Monteiro Lobato, 80, Zip Code 13.083‐870 Campinas SP Brazil
| | - Yoon Kil Chang
- Department of Food Science and Nutrition School of Food Engineering University of Campinas Rua Monteiro Lobato, 80, Zip Code 13.083‐870 Campinas SP Brazil
| | - Maria Teresa Pedrosa Silva Clerici
- Department of Food Science and Nutrition School of Food Engineering University of Campinas Rua Monteiro Lobato, 80, Zip Code 13.083‐870 Campinas SP Brazil
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Wang C, Chen L, Lu Y, Liu J, Zhao R, Sun Y, Sun B, Cuina W. pH-Dependent complexation between β-lactoglobulin and lycopene: Multi-spectroscopy, molecular docking and dynamic simulation study. Food Chem 2021; 362:130230. [PMID: 34098435 DOI: 10.1016/j.foodchem.2021.130230] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2021] [Revised: 05/16/2021] [Accepted: 05/26/2021] [Indexed: 12/24/2022]
Abstract
This study aims to investigate the effect of pH levels (pH 7.0 and pH 8.1) on binding ability of β-lactoglobulin (β-LG) with lycopene (LYC) and elucidate interaction mechanisms using multi-spectroscopy and molecular docking study. β-LG at pH 8.1 showed a stronger binding affinity to lycopene than that at pH 7.0 according to binding constant, binding number, energy transfer efficiency, and surface hydrophobicity. Lycopene bound to protein mainly by van der Waals force in the form of static quenching mode and preferred to interact with β-LG at the top of barrel for both pH levels. Molecular dynamic simulation revealed that β-LG/LYC complex at pH 8.1 was more stable than at pH 7.0. β-LG/LYC complexes formed at pH 8.1 showed significantly higher ABTS radical scavenging activity than samples at pH 7.0 (p < 0.05). Data obtained may contribute valuable information for preparing a whey protein-based delivery system for lycopene.
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Affiliation(s)
- Ce Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Lu Chen
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Yingcong Lu
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Jia Liu
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Ru Zhao
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Yonghai Sun
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Boyang Sun
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Wang Cuina
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China.
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The Incorporation of Carotenoids on Ready to Eat Foods Studied Through Their Stability During Extrusion Processing. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-021-09285-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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6
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Zhu Y, Yang S, Huang Y, Huang J, Li Y. Effect of in vitro gastrointestinal digestion on phenolic compounds and antioxidant properties of soluble and insoluble dietary fibers derived from hulless barley. J Food Sci 2021; 86:628-634. [PMID: 33462857 DOI: 10.1111/1750-3841.15592] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2020] [Revised: 12/02/2020] [Accepted: 12/14/2020] [Indexed: 01/14/2023]
Abstract
In this study, the bioaccessibility and antioxidant activity of phenolic compounds in insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) derived from hulless barley were evaluated by an in vitro gastrointestinal (GI) digestion model. The total phenolic and flavonoid contents, as well as antioxidant activity of phenolic compounds in IDF and SDF following GI digestion were studied. The results obtained showed an increase in total phenolic and flavonoid contents, as well antioxidant activity compared with undigested extracts. Moreover, the bioaccessibility indexes of phenolic compounds in IDF and SDF were 490.90 ± 3.10% and 1608.79 ± 40.63% respectively, after GI digestion. Similarly, the bioaccessibility indexes of flavonoids in IDF and SDF were 179.20 ± 15.16% and 814.36 ± 26.31%, respectively. Based on our findings, individual phenolic compounds show different stability in the digestion process. The content of ferulic acid has different trends in IDF and SDF during GI digestion. This study could provide a scientific basis for hulless barley DF as valuable food additives. PRACTICAL APPLICATION: Hulless barley is a unique cereal with potential health benefits due to high dietary fiber (DF) content and phenolic compounds. Phenolic compounds could be linked to DF through chemical bonds. Phenolic compounds in DF can be slowly and continuously released under acidic, alkaline, and enzymatic conditions by in vitro gastrointestinal digestion, which could maintain a higher phenolic concentration in the bloodstream and be beneficial for human health. This study could provide a scientific basis for hulless barley DF as valuable food additives.
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Affiliation(s)
- Yulin Zhu
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, 650201, China
| | - Shihua Yang
- Library, Yunnan Agricultural University, Kunming, 650201, China
| | - Yonghua Huang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, 650201, China.,College of Tea (Puer), West Yunnan University of Applied Sciences, Dali, 671000, China
| | - Jiaqi Huang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, 650201, China
| | - Yongqiang Li
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, 650201, China
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Tonyali B, Sensoy I, Karakaya S. Effects of processing on onion skin powder added extrudates. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:3426-3435. [PMID: 32728290 PMCID: PMC7374643 DOI: 10.1007/s13197-020-04376-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/18/2020] [Accepted: 03/27/2020] [Indexed: 11/26/2022]
Abstract
It is possible to enhance the functional properties of extruded products with the inclusion of fruit and vegetable by-products. Onion skin, a rich source of quercetin and fiber, is considered as waste in the industry and can be used as an alternative ingredient to improve the nutritional value of the extruded products. Three levels (3, 6, and 9%) of onion skin powder (OSP) were added to wheat flour and compared with control (0% OSP). The effect of the extrusion process on accessible quercetin, total phenolic content, and antioxidant activity of the samples were investigated. In addition, carbohydrate digestibility analyses were conducted for the products. Mass spectrometry (LC-MS/MS) results indicated that increasing the OSP level increased the quercetin content. The process caused the release of the entrapped quercetin from OSP, which was revealed by significantly higher quercetin levels for the extrudates. Some of the quercetin was lost during in vitro digestion process. Increasing the OSP level increased antioxidant activity and total phenolic contents of the samples. Total phenolic contents decreased significantly after the processing, yet antioxidant activities were not affected. The extruded products showed high amounts of rapidly available glucose (69.5 g/100 g). The OSP enhancement did not change the carbohydrate digestibility of products. The results indicated that the extrusion process could increase the level of accessible bioactive ingredients, and the level of functional compound addition can be optimized further.
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Affiliation(s)
- Bade Tonyali
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
- Present Address: Department of Animal Science and Industry, Food Science Institute, Kansas State University, Manhattan, KS USA
| | - Ilkay Sensoy
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
| | - Sibel Karakaya
- Department of Food Engineering, Ege University, Izmir, Turkey
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Zhao C, Wei L, Yin B, Liu F, Li J, Liu X, Wang J, Wang Y. Encapsulation of lycopene within oil-in-water nanoemulsions using lactoferrin: Impact of carrier oils on physicochemical stability and bioaccessibility. Int J Biol Macromol 2020; 153:912-920. [DOI: 10.1016/j.ijbiomac.2020.03.063] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 03/07/2020] [Accepted: 03/09/2020] [Indexed: 10/24/2022]
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Sisay MT, Emire SA, Ramaswamy HS, Workneh TS. Effect of feed components on quality parameters of wheat-tef-sesame-tomato based extruded products. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:2649-2660. [PMID: 30042581 PMCID: PMC6033795 DOI: 10.1007/s13197-018-3187-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/13/2018] [Accepted: 04/23/2018] [Indexed: 11/26/2022]
Abstract
Wheat flour is one of the principal ingredients in extruded wheat products. Wheat-based extruded products have relatively low protein and high gluten contents as well as a high glycemic index. Incorporation of nutrient-rich supplements could overcome those limitations. A D-optimal statistical experimental design was used to develop high-value and nutrient-rich extruded products by supplementing wheat flour (WF), with tef flour (TF), sesame protein concentrate (SPC) and tomato powder (TM). Effects of feed compositions on physical and functional properties of the extruded products were evaluated and modeled using an artificial neural network (ANN). SPC contributed to elevate the protein and simultaneously lower the carbohydrate content of the extruded products while TF and TM contributed to improving crude fiber and antioxidant properties. Evaluated physicochemical properties were adequately predicted by the ANN models (R2 = 0.979-0.998) with root mean square error of less than 0.008. Physical properties and sensorial evaluation correlated well and revealed that TF, SPC and TP addition to wheat flour produced distinct extruded products rich in protein and antioxidants with lowered carbohydrate and gluten contents.
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Affiliation(s)
- Mulugeta T. Sisay
- School of Chemical and Bio-Engineering, Addis Ababa Institute of Technology (AAiT), King George VI Street, 1000 Addis Ababa, Ethiopia
| | - Shimelis A. Emire
- School of Chemical and Bio-Engineering, Addis Ababa Institute of Technology (AAiT), King George VI Street, 1000 Addis Ababa, Ethiopia
| | - Hosahalli S. Ramaswamy
- Department of Food Science and Agricultural Chemistry, McGill University, Macdonald Campus, 21111 Lakeshore, Ste. Anne-de-Bellevue, QC H9X 3V9 Canada
| | - Tilahun S. Workneh
- School of Engineering, Bio-resources Engineering University of Kwa-Zulu Natal, Private Bag X0 l, 1 Carbis Road, Scottsville, Pietermaritzburg, 3209 South Africa
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Cilla A, Bosch L, Barberá R, Alegría A. Effect of processing on the bioaccessibility of bioactive compounds – A review focusing on carotenoids, minerals, ascorbic acid, tocopherols and polyphenols. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2017.01.009] [Citation(s) in RCA: 63] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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11
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Sun Q, Yang C, Li J, Raza H, Zhang L. Lycopene: Heterogeneous Catalytic E
/Z
Isomerization and In Vitro
Bioaccessibility Assessment Using a Diffusion Model. J Food Sci 2016; 81:C2381-C2389. [DOI: 10.1111/1750-3841.13419] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2016] [Revised: 06/26/2016] [Accepted: 07/19/2016] [Indexed: 11/26/2022]
Affiliation(s)
- Qingrui Sun
- State Key Laboratory of Food Science and Technology; Wuxi 214122 China
- College of Food Science; Heilongjiang Bayi Agricultural Univ; Daqing 163319 China
| | - Cheng Yang
- School of Food Science and Technology; Jiangnan Univ; Wuxi 214122 China
| | - Jing Li
- School of Food Science and Technology; Jiangnan Univ; Wuxi 214122 China
| | - Husnain Raza
- School of Food Science and Technology; Jiangnan Univ; Wuxi 214122 China
| | - Lianfu Zhang
- State Key Laboratory of Food Science and Technology; Wuxi 214122 China
- School of Food Science and Technology; Jiangnan Univ; Wuxi 214122 China
- Natl. Engineering Research Center for Functional Food; Wuxi 214122 China
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