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Nguyen V, Nguyen N, Pham L, Phung T, Nguyen P, Truong V. Gac Fruit Oils Encapsulated by Palm Oil-based Monoacylglycerols: The Effect of Drying Methods. J Oleo Sci 2024; 73:65-71. [PMID: 38171732 DOI: 10.5650/jos.ess23172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2024] Open
Abstract
Lyotropic liquid crystals (LLCs) are interesting wall-materials for encapsulation technology, in which monoacylglycerols (MAGs) are considered as potential ingredient for LLC formulation. This study, therefore, applied palm oil-based MAGs to encapsulate Gac fruit oils and compared the effect of two drying methods (freeze-drying and spray-drying) on the quality of products during storage. Wall-materials were prepared by ultrasound dispersing MAGs/water mixtures (40/60, w/w) into Pluronic solution (2%, w/w) to formulate LLC dispersions. Then, Gac fruit oils were encapsulated by freeze-drying and spray-drying. Various technologies were applied to characterize the properties of dispersions, the encapsulated powder morphology and the loading capacity. Obtained results showed that LLC dispersions made of palm oilbased MAG were micro- and nano-emulsions which were very convenient for encapsulating Gac fruit oils. For both drying methods, β-carotene of Gac fruit oils was successfully entrapped by MAGs with a high loading capacity (200 µg β-carotene/g powder). The degradation of encapsulated β-carotene after four storage weeks was 10 - 40% and freeze-dried samples showed a better protection effect in comparison to spray-dried samples.
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Affiliation(s)
- Viet Nguyen
- Faculty of Chemical Engineering and Food Technology, Nong Lam University
| | - Ngan Nguyen
- Faculty of Chemical Engineering and Food Technology, Nong Lam University
| | - Ly Pham
- Faculty of Chemical Engineering and Food Technology, Nong Lam University
| | - Trinh Phung
- Faculty of Chemical Engineering and Food Technology, Nong Lam University
| | - Phuong Nguyen
- Faculty of Chemical Engineering and Food Technology, Nong Lam University
| | - Vinh Truong
- Faculty of Chemical Engineering and Food Technology, Nong Lam University
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Vieira AH, Balthazar CF, Guimaraes JT, Rocha RS, Pagani MM, Esmerino EA, Silva MC, Raices RSL, Tonon RV, Cabral LMC, Walter EHM, Freitas MQ, Cruz AG. Advantages of microfiltration processing of goat whey orange juice beverage. Food Res Int 2020; 132:109060. [PMID: 32331686 DOI: 10.1016/j.foodres.2020.109060] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2019] [Revised: 02/01/2020] [Accepted: 02/02/2020] [Indexed: 01/03/2023]
Abstract
The objective of this study was to evaluate the microbiological, physicochemical and functional quality of an innovative goat whey orange juice beverage (GOB) processed by microfiltration. The microfiltration (0.2 µm) of the GOBs had a variation on the feed temperature (20, 30, 40, 50 °C) and were compared to the conventional heat treatment LTLT (63 °C/30 min). Microbiological (aerobic mesophilic bacteria, mold and yeast and lactic bacteria), physicochemical (pH, color, rheology and volatile compounds) bioactive compounds (acid ascorbic, total phenolics) and functional activity (DPPH, ACE, α-amilase and α-glucosidase) analysis were performed. The GOB processed by microfiltration using at least 30 °C presented adequate microbial counts (less than 4, 3 and 4 log CFU/mL, for AMB, molds and yeasts and LAB, respectively). In general, the pH, color parameters, volatile and bioactive compounds were not influenced by microfiltration temperature, but presented a difference from the LTLT processing. The rheological parameters were influenced by MF temperature and the utilization of temperatures of 20° and 30 °C maintained the consistency similar to the LTLT sample, preserving the compounds responsible for the texture. Therefore, it is suggested a processing of GOB by microfiltration using mild temperatures (between 30° and 40 °C) to preserve consistency and also obtain a desirable microbial quality, beyond the preservation of many functional properties and volatile compounds.
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Affiliation(s)
- Alexandre H Vieira
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Celso F Balthazar
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Jonas T Guimaraes
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Ramon S Rocha
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Mônica M Pagani
- Universidade Federal Rural do Rio de Janeiro (UFRRJ), Instituto de Tecnologia (IT), 23890-000, Brazil
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Márcia C Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Renata S L Raices
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Renata V Tonon
- Embrapa Agroindústria de Alimentos (CTAA), 23020-470, Guaratiba, Rio de Janeiro, Brazil
| | - Lourdes M C Cabral
- Embrapa Agroindústria de Alimentos (CTAA), 23020-470, Guaratiba, Rio de Janeiro, Brazil
| | - Eduardo H M Walter
- Embrapa Agroindústria de Alimentos (CTAA), 23020-470, Guaratiba, Rio de Janeiro, Brazil
| | - Mônica Q Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil.
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Lan HY, Zhao B, Shen YL, Li XQ, Wang SJ, Zhang LJ, Zhang H. Phytochemistry, Pharmacological Activities, Toxicity and Clinical Application of Momordica cochinchinensis. Curr Pharm Des 2019; 25:715-728. [PMID: 30931848 DOI: 10.2174/1381612825666190329123436] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2019] [Accepted: 03/25/2019] [Indexed: 12/14/2022]
Abstract
Momordica cochinchinensis (Lour.) Spreng (M. cochinchinensis) is a deciduous vine that grows in Southeast Asia. It is known as gac in Vietnam and as Red Melon in English. Gac is reputed to be extremely benificial for health and has been widely used as food and folk medicine in Southeast Asia. In China, the seed of M. cochinchinensis (Chinese name: Mu biezi) is used as traditional Chinese medicine (TCM) for the treatment of various diseases. More than 60 chemical constituents have been isolated from M. cochinchinensis. Modern pharmacological studies and clinical practice demonstrate that some chemical constituents of M. cochinchinensis possess wide pharmacological activities, such as anti-tumor, anti-oxidation, anti-inflammatory, etc. This paper reviews the phytochemistry, pharmacological activities, toxicity, and clinical application of M. cochinchinensis, aiming to bring new insights into further research and application of this ancient herb.
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Affiliation(s)
- Hai-Yue Lan
- Central Laboratory, Seventh People's Hospital, Shanghai University of Traditional Chinese Medicine, Shanghai 200062, China.,Institute of Interdisciplinary Medical Sciences, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China
| | - Bin Zhao
- Department of General Surgery, Seventh People's Hospital, Shanghai University of Traditional Chinese Medicine, Shanghai 200062, China
| | - Yu-Li Shen
- Central Laboratory, Seventh People's Hospital, Shanghai University of Traditional Chinese Medicine, Shanghai 200062, China.,Institute of Interdisciplinary Medical Sciences, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China
| | - Xiao-Qin Li
- School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Su-Juan Wang
- Department of Drug Preparation, Hospital of TCM and Hui Nationality Medicine, Ningxia Medical University, Wuzhong, China
| | - Li-Jun Zhang
- Central Laboratory, Seventh People's Hospital, Shanghai University of Traditional Chinese Medicine, Shanghai 200062, China.,Institute of Interdisciplinary Medical Sciences, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China
| | - Hong Zhang
- Central Laboratory, Seventh People's Hospital, Shanghai University of Traditional Chinese Medicine, Shanghai 200062, China.,Institute of Interdisciplinary Medical Sciences, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China
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