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Arilla E, Martínez-Monzó J, Chiş MS, Fǎrcaş AC, Socaci SA, Codoñer-Franch P, García-Segovia P, Igual M. Sensory Evaluation, Physico-Chemical Properties, and Aromatic Profile of Pasteurised Orange Juice with Resistant Maltodextrin. Foods 2023; 12:4025. [PMID: 37959144 PMCID: PMC10648707 DOI: 10.3390/foods12214025] [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: 09/24/2023] [Revised: 10/23/2023] [Accepted: 10/31/2023] [Indexed: 11/15/2023] Open
Abstract
The beneficial health effects of prebiotics have been demonstrated in numerous research papers. However, their incorporation into daily food remains unfamiliar to consumers. This work evaluates the effects of the addition of resistant maltodextrin (RMD) on the sensory attributes of pasteurised orange juice, together with the physico-chemical properties and the aromatic profile. RMD addition increased the sweetness and decreased the acidity and bitterness, resulting in a higher overall panellists' rating of orange juice. It also proportionally increased °Brix together with density and decreased acidity. Colour changes were registered with higher RMD concentrations. Orange pulp presence affected the volume particle size distribution analysis, while RMD addition did not have any effect. The aroma volatile compounds were also analysed. Pulp-added samples showed a higher quantity of alcohol and aldehydes, whereas pulp-free samples registered higher terpene and terpenoid values. Ketones and acids were also quantified. RMD had a moderate impact on volatile compound quantifications, with the orange pulp presence playing a much more decisive role. A correspondence analysis was also performed to relate instrumental and sensory determinations for all samples. This work proves that the addition of RMD to orange juice is technologically feasible while also achieving a good response at the sensory level.
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Affiliation(s)
- Elías Arilla
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain; (E.A.); (J.M.-M.); (P.G.-S.); (M.I.)
| | - Javier Martínez-Monzó
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain; (E.A.); (J.M.-M.); (P.G.-S.); (M.I.)
| | - Maria Simona Chiş
- Deparment of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur Street, 400372 Cluj-Napoca, Romania;
| | - Anca Corina Fǎrcaş
- Deparment of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur Street, 400372 Cluj-Napoca, Romania; (A.C.F.); (S.A.S.)
| | - Sonia Ancuţa Socaci
- Deparment of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur Street, 400372 Cluj-Napoca, Romania; (A.C.F.); (S.A.S.)
| | - Pilar Codoñer-Franch
- Deparment of Pediatrics, Obstetrics and Gynecology, Universitat of València, Avenida de Blasco Ibáñez, No. 15, 46010 València, Spain
- Deparment of Pediatrics, Foundation for the Promotion of Health and Biomedical Research in the Valencian Region (FISABIO), University Hospital Dr. Peset, Avenida Gaspar Aguilar, No. 90, 46017 València, Spain
| | - Purificación García-Segovia
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain; (E.A.); (J.M.-M.); (P.G.-S.); (M.I.)
| | - Marta Igual
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain; (E.A.); (J.M.-M.); (P.G.-S.); (M.I.)
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Pineda-Álvarez RA, Flores-Avila C, Medina-Torres L, Gracia-Mora J, Escobar-Chávez JJ, Leyva-Gómez G, Shahbazi MA, Bernad-Bernad MJ. Laponite Composites: In Situ Films Forming as a Possible Healing Agent. Pharmaceutics 2023; 15:1634. [PMID: 37376082 DOI: 10.3390/pharmaceutics15061634] [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: 04/19/2023] [Revised: 05/19/2023] [Accepted: 05/22/2023] [Indexed: 06/29/2023] Open
Abstract
A healing material must have desirable characteristics such as maintaining a physiological environment, protective barrier-forming abilities, exudate absorption, easy handling, and non-toxicity. Laponite is a synthetic clay with properties such as swelling, physical crosslinking, rheological stability, and drug entrapment, making it an interesting alternative for developing new dressings. This study evaluated its performance in lecithin/gelatin composites (LGL) as well as with the addition of maltodextrin/sodium ascorbate mixture (LGL MAS). These materials were applied as nanoparticles, dispersed, and prepared by using the gelatin desolvation method-eventually being turned into films via the solvent-casting method. Both types of composites were also studied as dispersions and films. Dynamic Light Scattering (DLS) and rheological techniques were used to characterize the dispersions, while the films' mechanical properties and drug release were determined. Laponite in an amount of 8.8 mg developed the optimal composites, reducing the particulate size and avoiding the agglomeration by its physical crosslinker and amphoteric properties. On the films, it enhanced the swelling and provided stability below 50 °C. Moreover, the study of drug release in maltodextrin and sodium ascorbate from LGL MAS was fitted to first-order and Korsmeyer-Peppas models, respectively. The aforementioned systems represent an interesting, innovative, and promising alternative in the field of healing materials.
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Affiliation(s)
- Ramón Andrés Pineda-Álvarez
- Facultad de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, Cto. Exterior S/N, Coyoacán, Ciudad de México 04510, Mexico
| | - Carolina Flores-Avila
- Facultad de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, Cto. Exterior S/N, Coyoacán, Ciudad de México 04510, Mexico
| | - Luis Medina-Torres
- Facultad de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, Cto. Exterior S/N, Coyoacán, Ciudad de México 04510, Mexico
| | - Jesús Gracia-Mora
- Facultad de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, Cto. Exterior S/N, Coyoacán, Ciudad de México 04510, Mexico
| | - José Juan Escobar-Chávez
- Facultad de Estudios Superiores Cuautitlán, Unidad de Investigación Multidisciplinaria-L12 (Sistemas Transdérmicos), Universidad Nacional Autónoma de México, Carretera Cuautitlán-Teoloyucan, km 2.5 San Sebastián Xhala, Cuautitlán Izcalli 54714, Mexico
| | - Gerardo Leyva-Gómez
- Facultad de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, Cto. Exterior S/N, Coyoacán, Ciudad de México 04510, Mexico
| | - Mohammad-Ali Shahbazi
- Department of Biomedical Engineering, University Medical Center Groningen, University of Groningen, Antonius Deusinglaan 1, 9713 AV Groningen, The Netherlands
- W.J. Kolff Institute for Biomedical Engineering and Materials Science, University of Groningen, Antonius Deusinglaan 1, 9713 AV Groningen, The Netherlands
| | - María Josefa Bernad-Bernad
- Facultad de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, Cto. Exterior S/N, Coyoacán, Ciudad de México 04510, Mexico
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Gelatin-maltodextrin microcapsules as carriers of vitamin D3 improve textural properties of synbiotic yogurt and extend its probiotics survival. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
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Mysonhimer AR, Holscher HD. Gastrointestinal Effects and Tolerance of Nondigestible Carbohydrate Consumption. Adv Nutr 2022; 13:2237-2276. [PMID: 36041173 PMCID: PMC9776669 DOI: 10.1093/advances/nmac094] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 08/11/2022] [Accepted: 08/25/2022] [Indexed: 01/29/2023] Open
Abstract
Nondigestible carbohydrates (NDCs) are food components, including nonstarch polysaccharides and resistant starches. Many NDCs are classified as dietary fibers by the US FDA. Because of their beneficial effects on human health and product development, NDCs are widely used in the food supply. Although there are dietary intake recommendations for total dietary fiber, there are no such recommendations for individual NDCs. NDCs are heterogeneous in their chemical composition and physicochemical properties-characteristics that contribute to their tolerable intake levels. Guidance on tolerable intake levels of different NDCs is needed because overconsumption can lead to undesirable gastrointestinal side effects, further widening the gap between actual and suggested fiber intake levels. In this review, we synthesize the literature on gastrointestinal effects of NDCs that the FDA accepts as dietary fibers (β-glucan, pectin, arabinoxylan, guar gum, alginate, psyllium husk, inulin, fructooligosaccharides and oligofructose, galactooligosaccharides, polydextrose, cellulose, soy fiber, resistant maltodextrin/dextrin) and present tolerable intake dose recommendations for their consumption. We summarized the findings from 103 clinical trials in adults without gastrointestinal disease who reported gastrointestinal effects, including tolerance (e.g., bloating, flatulence, borborygmi/rumbling) and function (e.g., transit time, stool frequency, stool consistency). These studies provided doses ranging from 0.75-160 g/d and lasted for durations ranging from a single-meal tolerance test to 28 wk. Tolerance was NDC specific; thus, recommendations ranged from 3.75 g/d for alginate to 25 g/d for soy fiber. Future studies should address gaps in the literature by testing a wider range of NDC doses and consumption forms (solid compared with liquid). Furthermore, future investigations should also adopt a standard protocol to examine tolerance and functional outcomes across studies consistently.
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Optimization of Ultrasonic-Assisted Enzymatic Hydrolysis to Extract Soluble Substances from Edible Fungi By-products. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02930-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Igual M, Martínez-Monzó J. Physicochemical Properties and Structure Changes of Food Products during Processing. Foods 2022; 11:foods11152365. [PMID: 35954131 PMCID: PMC9368395 DOI: 10.3390/foods11152365] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 07/21/2022] [Accepted: 07/25/2022] [Indexed: 11/25/2022] Open
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Arilla E, García-Segovia P, Martínez-Monzó J, Codoñer-Franch P, Igual M. Effect of Adding Resistant Maltodextrin to Pasteurized Orange Juice on Bioactive Compounds and Their Bioaccessibility. Foods 2021; 10:foods10061198. [PMID: 34073221 PMCID: PMC8230003 DOI: 10.3390/foods10061198] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Revised: 05/20/2021] [Accepted: 05/24/2021] [Indexed: 01/19/2023] Open
Abstract
Resistant maltodextrin (RMD) is a water-soluble and fermentable functional fiber. RMD is a satiating prebiotic, reducer of glucose and triglycerides in the blood, and promoter of good gut health, and its addition to food is increasingly frequent. Therefore, it is necessary to study its potential effects on intrinsic bioactive compounds of food and their bioaccessibility. The aim of this study was to evaluate the effect of adding RMD on the bioactive compounds of pasteurized orange juice with and without pulp, and the bioaccessibility of such compounds. RMD was added at different concentrations: 0 (control sample), 2.5%, 5%, and 7.5%. Ascorbic acid (AA) and vitamin C were analyzed using HPLC, whereas total phenols, total carotenoids (TC), and antioxidant capacity were measured using spectrophotometry. After that, sample in vitro digestibility was assessed using the standardized static in vitro digestion method. The control orange juice with pulp presented significantly higher values of bioactive compounds and antioxidant capacity than the control orange juice without pulp (p < 0.05). RMD addition before the juice pasteurization process significantly protected all bioactive compounds, namely total phenols, TC, AA, and vitamin C, as well as the antioxidant capacity (AC) (p < 0.05). Moreover, this bioactive compound protective effect was higher when higher RMD concentrations were added. However, RMD addition improved phenols and vitamin C bioaccessibility but decreased TC and AA bioaccessibility. Therefore, the AC value of samples after gastrointestinal digestion was slightly decreased by RMD addition. Moreover, orange pulp presence decreased total phenols and TC bioaccessibility but increased AA and vitamin C bioaccessibility.
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Affiliation(s)
- Elías Arilla
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain; (E.A.); (J.M.-M.); (M.I.)
| | - Purificación García-Segovia
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain; (E.A.); (J.M.-M.); (M.I.)
- Correspondence: ; Tel.: +34-96-3879694
| | - Javier Martínez-Monzó
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain; (E.A.); (J.M.-M.); (M.I.)
| | - Pilar Codoñer-Franch
- Department of Pediatrics, Obstetrics and Gynecology, University of València, Avenida de Blasco Ibáñez, No. 15, 46010 València, Spain;
- Department of Pediatrics, University Hospital Dr. Peset, Foundation for the Promotion of Health and Biomedical Research un the Valencian Region (FISABIO), Avenida Gaspar Aguilar, No. 90, 46017 València, Spain
| | - Marta Igual
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain; (E.A.); (J.M.-M.); (M.I.)
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