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Agarry IE, Ding D, Li Y, Jin Z, Deng H, Hu J, Cai T, Kan J, Chen K. In vitro bioaccessibility evaluation of chlorophyll pigments in single and binary carriers. Food Chem 2023; 415:135757. [PMID: 36854242 DOI: 10.1016/j.foodchem.2023.135757] [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: 10/26/2022] [Revised: 02/04/2023] [Accepted: 02/17/2023] [Indexed: 02/26/2023]
Abstract
Chlorophyll was extracted and microencapsulated using different carrier agents. Subsequently, in vitro digestion was performed, and the bioaccessibility of chlorophyll in the different encapsulation systems was carried out. The zeta potential, particle size, and PDI were significantly modified after the micellarization of digested microcapsules. I-W-Chl presented with the highest total chlorophyll recovery and micellarization rate of 54% and 43%, respectively. In the aqueous micellar fraction, the different encapsulation systems had total chlorophylls, pheophytins, and pheophorbides ranging from 13 to 49%, 42 - 77%, and 3 - 22% respectively. The bioaccessibility of total chlorophyll pigment ranging from 7% to 20% is given in the following order: I-W-Chl > WPI-Chl > Z-Chl > Ca-Chl > SCChlV > SCChlC. The result established in this study shows that the carrier agent type could inhibit or mediate the bioaccessibility of chlorophyll with the potential to be an efficient delivery system for health promoting compounds.
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Affiliation(s)
- Israel Emiezi Agarry
- College of Food Science, Southwest University, 2. Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China; China-Hungary Cooperative Centre for Food Science, Chongqing 400715, PR China
| | - Desheng Ding
- College of Food Science, Southwest University, 2. Tiansheng Road, Beibei, Chongqing 400715, PR China; Chongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chongqing 400715, PR China
| | - Yunchang Li
- College of Food Science, Southwest University, 2. Tiansheng Road, Beibei, Chongqing 400715, PR China; Chongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chongqing 400715, PR China
| | - Zihan Jin
- College of Food Science, Southwest University, 2. Tiansheng Road, Beibei, Chongqing 400715, PR China; Chongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chongqing 400715, PR China
| | - Huiling Deng
- Chongqing Chongke Inspection & Testing Co., Ltd, Building B, No. 2, Yangliu Road, 14 North New Area, Chongqing 401121, PR China
| | - Jiang Hu
- Chongqing Chongke Inspection & Testing Co., Ltd, Building B, No. 2, Yangliu Road, 14 North New Area, Chongqing 401121, PR China
| | - Tian Cai
- School of Chemistry and Chemical Engineering, Southwest University, 2. Tiansheng Road, Beibei, Chongqing 400715, PR China
| | - Jianquan Kan
- College of Food Science, Southwest University, 2. Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China; China-Hungary Cooperative Centre for Food Science, Chongqing 400715, PR China; Chongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chongqing 400715, PR China.
| | - Kewei Chen
- College of Food Science, Southwest University, 2. Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China; China-Hungary Cooperative Centre for Food Science, Chongqing 400715, PR China; Chongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chongqing 400715, PR China.
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Brahmi F, Mateos-Aparicio I, Mouhoubi K, Guemouni S, Sahki T, Dahmoune F, Belmehdi F, Bessai C, Madani K, Boulekbache-Makhlouf L. Kinetic Modeling of Convective and Microwave Drying of Potato Peels and Their Effects on Antioxidant Content and Capacity. Antioxidants (Basel) 2023; 12:antiox12030638. [PMID: 36978886 PMCID: PMC10045004 DOI: 10.3390/antiox12030638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 02/27/2023] [Accepted: 02/28/2023] [Indexed: 03/08/2023] Open
Abstract
This study deals with drying properties and focuses on the drying kinetics of potato peels (PP) by two processes, namely convection drying (CD) at various temperatures (40, 60, 80, 100, and 120 °C) and microwave drying (MD) at different powers (200, 400, 600, and 800 W). In addition, the effectiveness of the adopted processes was evaluated in terms of antioxidant contents and antioxidant capacity. A total of 22 mathematical models were undertaken to predict the drying kinetics, and the best model was selected based on the highest R2 values and the lowest χ2 and RMSE values. The Sledz model was the more appropriate for both methods with values of 0.9995 ≤ R2 ≤ 0.9999, χ2 = 0.0000, and 0.0054 ≤ RMSE ≤ 0.0030 for CD, and the results of MD were 0.9829 ≤ R2 ≤ 0.9997, 0.0000 ≤ χ2 ≤ 0.0010, and 0.0304 ≤ RMSE ≤ 0.0053. The best drying rates (DR) of PP were assigned to a temperature of 120 °C and a power of 600 W with values of 0.05 and 0.20 kg water/kg dw min, respectively. A potential explanation is that as PP’s moisture content decreased during the drying process, there was a drop in absorption, which led to a reduction in the DR. The energy consumption of both processes was assessed, and it rose with increasing temperature or power. The microwave process reduced the drying time, consumed lower energy, and presented a higher drying efficiency at a moderate power level compared to the convection process. Furthermore, MD preserved antioxidants better compared to CD and improved the antioxidant capacity. Therefore, the proposed microwave process for drying PP is suggested for its expected use in various fields, including the food processing industries.
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Affiliation(s)
- Fatiha Brahmi
- Laboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Natural and Life Sciences, University of Bejaia, Bejaia 06000, Algeria
- Correspondence: (F.B.); (I.M.-A.); Tel.: +213-776-52-54-87 (F.B.); +34-91394-1807 (I.M.-A.)
| | - Inmaculada Mateos-Aparicio
- Department of Nutrition and Food Science, Universidad Complutense de Madrid, 28040 Madrid, Spain
- Correspondence: (F.B.); (I.M.-A.); Tel.: +213-776-52-54-87 (F.B.); +34-91394-1807 (I.M.-A.)
| | - Khokha Mouhoubi
- Laboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Natural and Life Sciences, University of Bejaia, Bejaia 06000, Algeria
- Agri-Food Technologies Research Center, Targua Ouzemmour Rouad, Bejaia 06000, Algeria
| | - Sara Guemouni
- Laboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Natural and Life Sciences, University of Bejaia, Bejaia 06000, Algeria
| | - Tassadit Sahki
- Laboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Natural and Life Sciences, University of Bejaia, Bejaia 06000, Algeria
| | - Farid Dahmoune
- Laboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Natural and Life Sciences, University of Bejaia, Bejaia 06000, Algeria
- Laboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Natural and Life and Earth Sciences Sciences, University of Bouira, Bouira 10000, Algeria
| | - Ferroudja Belmehdi
- Laboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Natural and Life Sciences, University of Bejaia, Bejaia 06000, Algeria
| | - Chafiaa Bessai
- Laboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Natural and Life Sciences, University of Bejaia, Bejaia 06000, Algeria
| | - Khodir Madani
- Laboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Natural and Life Sciences, University of Bejaia, Bejaia 06000, Algeria
- Department of Nutrition and Food Science, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - Lila Boulekbache-Makhlouf
- Laboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Natural and Life Sciences, University of Bejaia, Bejaia 06000, Algeria
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Impact of Different Sugar Types and Their Concentrations on Salted Duck Egg White Based Meringues. Foods 2022; 11:foods11091248. [PMID: 35563972 PMCID: PMC9100983 DOI: 10.3390/foods11091248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 04/22/2022] [Accepted: 04/25/2022] [Indexed: 02/04/2023] Open
Abstract
Meringues were prepared with salted duck egg white and different sugars (granulated white, cane, palm, and coconut) at various concentrations (25, 50, 75, and 100%). The prepared meringues were subjected to analyses of functional and physicochemical properties and antioxidant activities. The results showed that the type and concentration of sugar influenced the meringue quality. Foam properties such as the whipping index, the index of foam durability, and specific density gradually increased with sugar concentration. On the other hand, the overrun and air phase values were stable without significant differences. The color attributes whiteness and the chroma hue of meringues decreased with the sugar concentration regardless of the sugar type. Moisture, water activity, and pH decreased, while weight loss during baking, meringue volume, and hardness gradually increased with sugar concentration. The addition of sugar increased the meringue’s weight, while its height and diameter did not change much. Protein content in the meringue decreased with increased sugar levels, while carbohydrate and ash levels increased. Antioxidant activities increased with the sugar concentration, and unrefined sugars influenced the radical scavenging activities differently from refined sugars. In general, meringue made with coconut sugar at 75% showed preferable qualities over the other sugar types or concentrations.
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Samakradhamrongthai RS, Nortuy N, Jannu T, Supawan T, Chanakun P, Yimkaew Y, Renaldi G. Influence of three drying methods on physicochemical properties of okra (
Abelmoschus esculentus
L.) powder. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16381] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Rajnibhas Sukeaw Samakradhamrongthai
- Food Science and Technology Program, Faculty of Agro‐Industry Prince of Songkla University Hat Yai Thailand
- Agro‐Industrial Product Development Research Unit, Faculty of Agro‐Industry Prince of Songkla University Hat Yai Thailand
- Cluster of Innovation Food and Agro‐Industry Faculty of Agro‐Industry Chiang Mai University Chiang Mai Thailand
| | - Nutthamon Nortuy
- Agro‐Industrial Product Development Research Unit, Faculty of Agro‐Industry Prince of Songkla University Hat Yai Thailand
| | - Taruedee Jannu
- Agro‐Industrial Product Development Research Unit, Faculty of Agro‐Industry Prince of Songkla University Hat Yai Thailand
| | - Thanyapohn Supawan
- Agro‐Industrial Product Development Research Unit, Faculty of Agro‐Industry Prince of Songkla University Hat Yai Thailand
| | - Phruttinan Chanakun
- Food Science and Technology Program, Faculty of Agro‐Industry Prince of Songkla University Hat Yai Thailand
| | - Yadaporn Yimkaew
- Food Science and Technology Program, Faculty of Agro‐Industry Prince of Songkla University Hat Yai Thailand
| | - Gerry Renaldi
- Food Science and Technology Program, Faculty of Agro‐Industry Prince of Songkla University Hat Yai Thailand
- Agro‐Industrial Product Development Research Unit, Faculty of Agro‐Industry Prince of Songkla University Hat Yai Thailand
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Montserrat-de la Paz S. Active Ingredients from Foods: Biochemical and Processing Aspects. Foods 2021; 10:foods10061240. [PMID: 34072422 PMCID: PMC8227300 DOI: 10.3390/foods10061240] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2021] [Accepted: 05/26/2021] [Indexed: 02/01/2023] Open
Affiliation(s)
- Sergio Montserrat-de la Paz
- Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, University of Seville, 41012 Seville, Spain
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Using Peptidomics and Machine Learning to Assess Effects of Drying Processes on the Peptide Profile within a Functional Ingredient. Processes (Basel) 2021. [DOI: 10.3390/pr9030425] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Abstract
Bioactive peptides are known to have many health benefits beyond nutrition; yet the peptide profile of high protein ingredients has been largely overlooked when considering the effects of different processing techniques. Therefore, to investigate whether drying conditions could affect the peptide profile and bioactivity within a functional ingredient, we examined the effects of spray (SD) and freeze (FD) drying on rice natural peptide network (NPN), a characterised functional ingredient sourced from the Oryza sativa proteome, which has previously been shown to effectively modulate circulating cytokines and improve physical performance in humans. In the manufacturing process, rice NPN was either FD or SD. Employing a peptidomic approach, we investigated the physicochemical characteristics of peptides common and unique to FD and SD preparations. We observed similar peptide profiles regarding peptide count, amino acid distribution, weight, charge, and hydrophobicity in each sample. Additionally, to evaluate the effects of drying processes on functionality, using machine learning, we examined constituent peptides with predicted anti-inflammatory activity within both groups and identified that the majority of anti-inflammatory peptides were common to both. Of note, key bioactive peptides validated within rice NPN were recorded in both SD and FD samples. The present study provides an important insight into the overall stability of the peptide profile and the use of machine learning in assessing predicted retention of bioactive peptides contributing to functionality during different types of processing.
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