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Bimbatti KDF, Rocha RDS, Braido IZ, Lima IDC, Benoso P, Thomazini M, Sobral PJDA, Faleiros F, Favaro-Trindade CS. Development and evaluation of fermented milk with Lactobacillus acidophilus added to concentrated cranberry (Vaccinium macrocarpon) juice with the potential to minimize the recurrence of urinary tract infections. Food Res Int 2024; 195:114997. [PMID: 39277257 DOI: 10.1016/j.foodres.2024.114997] [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] [Received: 05/03/2024] [Revised: 08/22/2024] [Accepted: 08/22/2024] [Indexed: 09/17/2024]
Abstract
Repeated urinary tract infections affect many people worldwide. A potential strategy to reduce the incidence of these infections is to consume probiotics and cranberry fruit regularly. In this context, this study aims to prepare fermented milk with Lactobacillus acidophilus La-5 added with concentrated cranberry juice in two concentrations (5 and 10 %, corresponding to C1 and C2 samples, respectively) and evaluate different technological aspects of the samples after production and during storage, and comparing with the control sample (C). The juice had pH 1.91, 70.09 % of solids, and total proanthocyanidins and A-type proanthocyanidins (PACs) values of 117.03 mg/100 g and 16.38 mg/100 g, respectively. The higher the juice content added to the product, the higher the acidity (1.4 and 2.6 g of lactic acid in 100 g, corresponding to C1 and C2 on day 1 (D1), respectively), the total proanthocyanidin content (1.96 and 4.01 mg/100 g on D1; and 1.31 and 3.05 mg/100 g on day 28 of storage (D28), corresponding to C1 and C2, respectively) and A-type proanthocyanidin (0.56 and 1.26 mg/100 g in Day 1; and 0.54 and 1.19 mg/100 g in D28, corresponding to C1 and C2, respectively), higher the values of the color parameters (L*a* and C*), and lower pH value, probiotic viability, and sensory acceptance. Furthermore, the rheological parameters demonstrated a stronger protein network due to the addition of cranberry. The new formulations, including samples C1 and C2, are alternatives as functional products, which regular consumption probably has the potential to minimize the recurrence of urinary tract infections.
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Affiliation(s)
- Karina de Fátima Bimbatti
- Universidade de São Paulo (USP), Faculdade de Enfermagem de Ribeirão Preto (FERP), Ribeirão Preto, SP, Brazil; Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Pirassununga, SP, Brazil
| | - Ramon da Silva Rocha
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Pirassununga, SP, Brazil; Universidade de São Paulo, Faculdade de Ciências Farmacêuticas (FCF), São Paulo, SP, Brazil
| | - Isabela Zanatta Braido
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Pirassununga, SP, Brazil
| | - Isadora de Castro Lima
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Pirassununga, SP, Brazil
| | - Paula Benoso
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Pirassununga, SP, Brazil
| | - Marcelo Thomazini
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Pirassununga, SP, Brazil
| | - Paulo José do Amaral Sobral
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Pirassununga, SP, Brazil; Universidade de São Paulo, Centro de Pesquisa em Alimentos (FoRC), São Paulo, SP, Brazil
| | - Fabiana Faleiros
- Universidade de São Paulo (USP), Faculdade de Enfermagem de Ribeirão Preto (FERP), Ribeirão Preto, SP, Brazil.
| | - Carmen S Favaro-Trindade
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Pirassununga, SP, Brazil.
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Kurek M, Ščetar M, Nuskol M, Janči T, Tanksoić M, Klepac D, Čakić Semenčić M, Galić K. Assessment of Chitosan/Gelatin Blend Enriched with Natural Antioxidants for Antioxidant Packaging of Fish Oil. Antioxidants (Basel) 2024; 13:707. [PMID: 38929146 PMCID: PMC11200781 DOI: 10.3390/antiox13060707] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2024] [Revised: 06/03/2024] [Accepted: 06/07/2024] [Indexed: 06/28/2024] Open
Abstract
In this research, bio-based films were developed using polyelectrolyte complexes derived from chitosan and gelatin for packaging fish oil. To further enhance the antioxidant functionality, the films were enriched with gallic acid and orange essential oils, either individually or in combination. Initially, the films were characterized for their physico-chemical, optical, surface, and barrier properties. Subsequently, the phenolic compounds and antioxidant capacity of the films were assessed. Finally, the films were tested as antioxidant cover lids for packaging fish oil, which was then stored at ambient temperature for 30 days, with periodical monitoring of oil oxidation parameters. This study revealed that the inclusion of gallic acid-induced possible crosslinking effects, as evidenced by changes in moisture content, solubility, and liquid absorption. Additionally, shifts in the FTIR spectral bands suggested the binding of gallic acid and/or phenols in orange essential oils to CSGEL polymer chains, with noticeable alterations in film coloration. Notably, films containing gallic acid exhibited enhanced UV barrier properties crucial for preserving UV-degradable food compounds. Moreover, formulations with gallic acid demonstrated decreased water vapor permeability, while samples containing orange essential oils had lower CO2 permeability levels. Importantly, formulations containing both gallic acid and essential oils showed a synergistic effect and a significant antioxidant capacity, with remarkable DPPH inhibition rates of up to 88%. During the 30-day storage period, fish oil experienced progressive oxidation, as indicated by an increase in the K232 value in control samples. However, films incorporating gallic acid or orange essential oils as active antioxidants, even used as indirect food contact, effectively delayed the oxidation, highlighting their protective benefits. This study underscores the potential of sustainable bio-based films as natural antioxidant packaging for edible fish oil or fresh fish, offering a promising tool for enhancing food preservation while reducing its waste.
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Affiliation(s)
- Mia Kurek
- Faculty of Food Technology and Biotechnology, University of Zagreb, HR-10000 Zagreb, Croatia; (M.Š.); (M.N.); (T.J.); (M.T.); (M.Č.S.); (K.G.)
| | - Mario Ščetar
- Faculty of Food Technology and Biotechnology, University of Zagreb, HR-10000 Zagreb, Croatia; (M.Š.); (M.N.); (T.J.); (M.T.); (M.Č.S.); (K.G.)
| | - Marko Nuskol
- Faculty of Food Technology and Biotechnology, University of Zagreb, HR-10000 Zagreb, Croatia; (M.Š.); (M.N.); (T.J.); (M.T.); (M.Č.S.); (K.G.)
| | - Tibor Janči
- Faculty of Food Technology and Biotechnology, University of Zagreb, HR-10000 Zagreb, Croatia; (M.Š.); (M.N.); (T.J.); (M.T.); (M.Č.S.); (K.G.)
| | - Marija Tanksoić
- Faculty of Food Technology and Biotechnology, University of Zagreb, HR-10000 Zagreb, Croatia; (M.Š.); (M.N.); (T.J.); (M.T.); (M.Č.S.); (K.G.)
| | - Damir Klepac
- Centre for Micro- and Nanosciences and Technologies, Faculty of Medicine, University of Rijeka, HR-51000 Rijeka, Croatia;
| | - Mojca Čakić Semenčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, HR-10000 Zagreb, Croatia; (M.Š.); (M.N.); (T.J.); (M.T.); (M.Č.S.); (K.G.)
| | - Kata Galić
- Faculty of Food Technology and Biotechnology, University of Zagreb, HR-10000 Zagreb, Croatia; (M.Š.); (M.N.); (T.J.); (M.T.); (M.Č.S.); (K.G.)
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Taheri A, Kashaninejad M, Tamaddon AM, Du J, Jafari SM. Rheological Characteristics of Soluble Cress Seed Mucilage and β-Lactoglobulin Complexes with Salts Addition: Rheological Evidence of Structural Rearrangement. Gels 2023; 9:485. [PMID: 37367155 DOI: 10.3390/gels9060485] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2023] [Revised: 06/03/2023] [Accepted: 06/05/2023] [Indexed: 06/28/2023] Open
Abstract
Functional, physicochemical, and rheological properties of protein-polysaccharide complexes are remarkably under the influence of the quality of solvent or cosolute in a food system. Here, a comprehensive description of the rheological properties and microstructural peculiarities of cress seed mucilage (CSM)-β-lactoglobulin (Blg) complexes are discussed in the presence of CaCl2 (2-10 mM), (CSM-Blg-Ca), and NaCl (10-100 mM) (CSM-Blg-Na). Our results on steady-flow and oscillatory measurements indicated that shear thinning properties can be fitted well by the Herschel-Bulkley model and by the formation of highly interconnected gel structures in the complexes, respectively. Analyzing the rheological and structural features simultaneously led to an understanding that formations of extra junctions and the rearrangement of the particles in the CSM-Blg-Ca could enhance elasticity and viscosity, as compared with the effect of CSM-Blg complex without salts. NaCl reduced the viscosity and dynamic rheological properties and intrinsic viscosity through the salt screening effect and dissociation of structure. Moreover, the compatibility and homogeneity of complexes were approved by dynamic rheometry based on the Cole-Cole plot supported by intrinsic viscosity and molecular parameters such as stiffness. The results outlined the importance of rheological properties as criteria for investigations that determine the strength of interaction while facilitating the fabrication of new structures in salt-containing foods that incorporate protein-polysaccharide complexes.
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Affiliation(s)
- Afsaneh Taheri
- Department of Food Process Engineering, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan 49138-15739, Iran
- Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore 138683, Singapore
| | - Mahdi Kashaninejad
- Department of Food Process Engineering, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan 49138-15739, Iran
| | - Ali Mohammad Tamaddon
- Department of Pharmaceutical Nanotechnology and Center for Nanotechnology in Drug Delivery, Shiraz University of Medical Sciences, Shiraz 71348-14336, Iran
| | - Juan Du
- Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore 138683, Singapore
| | - Seid Mahdi Jafari
- Department of Food Process Engineering, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan 49138-15739, Iran
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Budai L, Budai M, Fülöpné Pápay ZE, Vilimi Z, Antal I. Rheological Considerations of Pharmaceutical Formulations: Focus on Viscoelasticity. Gels 2023; 9:469. [PMID: 37367140 DOI: 10.3390/gels9060469] [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: 05/09/2023] [Revised: 05/26/2023] [Accepted: 06/01/2023] [Indexed: 06/28/2023] Open
Abstract
Controlling rheological properties offers the opportunity to gain insight into the physical characteristics, structure, stability and drug release rate of formulations. To better understand the physical properties of hydrogels, not only rotational but also oscillatory experiments should be performed. Viscoelastic properties, including elastic and viscous properties, are measured using oscillatory rheology. The gel strength and elasticity of hydrogels are of great importance for pharmaceutical development as the application of viscoelastic preparations has considerably expanded in recent decades. Viscosupplementation, ophthalmic surgery and tissue engineering are just a few examples from the wide range of possible applications of viscoelastic hydrogels. Hyaluronic acid, alginate, gellan gum, pectin and chitosan are remarkable representatives of gelling agents that attract great attention applied in biomedical fields. This review provides a brief summary of rheological properties, highlighting the viscoelasticity of hydrogels with great potential in biomedicine.
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Affiliation(s)
- Lívia Budai
- Department of Pharmaceutics, Semmelweis University, 1092 Budapest, Hungary
| | - Marianna Budai
- Department of Pharmaceutics, Semmelweis University, 1092 Budapest, Hungary
| | | | - Zsófia Vilimi
- Department of Pharmaceutics, Semmelweis University, 1092 Budapest, Hungary
| | - István Antal
- Department of Pharmaceutics, Semmelweis University, 1092 Budapest, Hungary
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do Amaral Sobral PJ, Gebremariam G, Drudi F, De Aguiar Saldanha Pinheiro AC, Romani S, Rocculi P, Dalla Rosa M. Rheological and Viscoelastic Properties of Chitosan Solutions Prepared with Different Chitosan or Acetic Acid Concentrations. Foods 2022; 11:2692. [PMID: 36076877 PMCID: PMC9455163 DOI: 10.3390/foods11172692] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 08/29/2022] [Accepted: 08/31/2022] [Indexed: 11/28/2022] Open
Abstract
Chitosan (Ch) is a partially crystalline biopolymer, insoluble in pure water but soluble in acid solutions. It has attracted interest from researchers to prepare solutions using different acid types and concentrations. This research aims to study both the effect of chitosan (Ch) or acetic acid (Ac) concentrations, at different temperatures, on rheological and viscoelastic properties of Ch solutions. To study the effect of Ch, solutions were prepared with 0.5−2.5 g Ch/100 g of solution and Ac = 1%, whereas to study the effect of Ac, the solutions were prepared with 2.0 g of Ch/100 g of solution and Ac = 0.2−1.0%. Overall, all analyzed solutions behaved as pseudoplastic fluid. The Ch strongly affected rheological properties, the consistency index (K) increased and the index flow behavior (n) decreased as a function of Ch. The activation energy, defined as the energy required for the molecule of a fluid to move freely, was low for Ch = 0.5%. The effect of Ac was less evident. Both K and n varied according to a positive and negative, respectively, parabolic model as a function of Ac. Moreover, all solutions, irrespective of Ch and Ac, behaved as diluted solutions, with G” > G’. The relaxation exponent (n”) was always higher than 0.5, confirming that these systems behaved as a viscoelastic liquid. This n” increased with Ch, but it was insensitive to Ac, being slightly higher at 45 °C.
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Affiliation(s)
- Paulo José do Amaral Sobral
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil
- Food Research Center (FoRC), University of São Paulo, Rua do Lago, 250, Semi-Industrial Building, Block C, Sao Paulo 05508-080, SP, Brazil
- Department of Agricultural and Food Sciences, Alma Mater Studiorum University of Bologna, Campus of Food Science, 47521 Cesena, Italy
| | - Gebremedhin Gebremariam
- Department of Agricultural and Food Sciences, Alma Mater Studiorum University of Bologna, Campus of Food Science, 47521 Cesena, Italy
| | - Federico Drudi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum University of Bologna, Campus of Food Science, 47521 Cesena, Italy
| | | | - Santina Romani
- Department of Agricultural and Food Sciences, Alma Mater Studiorum University of Bologna, Campus of Food Science, 47521 Cesena, Italy
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum University of Bologna, Campus of Food Science, 47521 Cesena, Italy
| | - Pietro Rocculi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum University of Bologna, Campus of Food Science, 47521 Cesena, Italy
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum University of Bologna, Campus of Food Science, 47521 Cesena, Italy
| | - Marco Dalla Rosa
- Department of Agricultural and Food Sciences, Alma Mater Studiorum University of Bologna, Campus of Food Science, 47521 Cesena, Italy
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum University of Bologna, Campus of Food Science, 47521 Cesena, Italy
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