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Alawadi M, Fakhari AR, Maghsoudi M, Nojavan S. Dextrin-assisted gel electromembrane extraction of chiral drugs: Improving the extraction efficiency and investigation of enantioselectivity of extraction. Talanta 2024; 274:126016. [PMID: 38599118 DOI: 10.1016/j.talanta.2024.126016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2023] [Revised: 03/27/2024] [Accepted: 03/29/2024] [Indexed: 04/12/2024]
Abstract
The present study investigates the use of dextrins (maltodextrin, β-cyclodextrin, and hydroxypropyl-β-cyclodextrin) to improve the efficiency of the agarose-based gel electromembrane extraction technique for extracting chiral basic drugs (citalopram, hydroxyzine, and cetirizine). Additionally, it examines the enantioselectivity of the extraction process for these drugs. To achieve these, dextrins were incorporated into either the sample solution, the membrane, or the acceptor solution, and then the extraction procedure was performed. Enantiomers were separated and analyzed using a capillary electrophoresis device equipped with a UV detector. The results obtained under the optimal extraction conditions (sample solution pH: 4.0, acceptor solution pH: 2.0, gel membrane pH: 3.0, agarose concentration: 3 % w/v, stirring rate: 1000 rpm, gel thickness: 4.4 mm, extraction voltage: 62.3 V, and extraction time: 32.1 min) indicated that incorporating dextrins into either the sample solution, membrane or the acceptor solution enhances extraction efficiency by 17.3-23.1 %. The most significant increase was observed when hydroxypropyl-β-cyclodextrin was added to the acceptor solution. The findings indicated that the inclusion of hydroxypropyl-β-cyclodextrin in the sample solution resulted in an enantioselective extraction, yielding an enantiomeric excess of 6.42-7.14 %. The proposed method showed a linear range of 5.0-2000 ng/mL for enantiomers of model drugs. The limit of detection and limit of quantification for all enantiomers were found to be < 4.5 ng/mL and <15.0 ng/mL, respectively. Intra- and inter-day RSDs (n = 4) were less than 10.8 %, and the relative errors were less than 3.2 % for all the enantiomers. Finally, the developed method was successfully applied to determine concentrations of enantiomers in a urine sample with relative recoveries of 96.8-99.2 %, indicating good reliability of the developed method.
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Affiliation(s)
- Mustafa Alawadi
- Department of Analytical Chemistry and Pollutants, Shahid Beheshti University, Tehran, Iran
| | - Ali Reza Fakhari
- Department of Analytical Chemistry and Pollutants, Shahid Beheshti University, Tehran, Iran.
| | - Majid Maghsoudi
- Department of Analytical Chemistry and Pollutants, Shahid Beheshti University, Tehran, Iran
| | - Saeed Nojavan
- Department of Analytical Chemistry and Pollutants, Shahid Beheshti University, Tehran, Iran.
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2
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Sen C, Arora S, Singh R, Sharma V, Meena GS, Singh AK. Reduction of maillard browning in spray dried low-lactose milk powders due to protein polysaccharide interactions. Food Res Int 2024; 183:114175. [PMID: 38760120 DOI: 10.1016/j.foodres.2024.114175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 02/26/2024] [Accepted: 02/28/2024] [Indexed: 05/19/2024]
Abstract
Lactose hydrolysed concentrated milk was prepared using β-galactosidase enzyme (4.76U/mL) with a reaction period of 12 h at 4 °C. Addition of polysaccharides (5 % maltodextrin/β-cyclodextrin) to concentrated milk either before or after lactose hydrolysis did not result in significant differences (p > 0.05) in degree of hydrolysis (% DH) of lactose and residual lactose content (%). Three different inlet temperatures (165 °C, 175 °C and 185 °C) were used for the preparation of powders which were later characterised based on physico-chemical and maillard browning characteristics. Moisture content, solubility and available lysine content of the powders decreased significantly, whereas, browning parameters i.e., browning index, 5-hydroxymethylfurfural, furosine content increased significantly (p < 0.05) with an increase in inlet air temperature. The powder was finally prepared with 5 % polysaccharide and an inlet air temperature of 185 °C which reduced maillard browning. Protein-polysaccharide interactions were identified using Fourier Transform infrared spectroscopy, fluorescence spectroscopy and determination of free amino groups in the powder samples. Maltodextrin and β-cyclodextrin containing powder samples exhibited lower free amino groups and higher degree of graft value as compared to control sample which indicated protein-polysaccharide interactions. Results obtained from Fourier Transform infrared spectroscopy also confirmed strong protein-polysaccharide interactions, moreover a significant decrease in fluorescence intensity was also observed in the powder samples. These interactions between the proteins and polysaccharides reduced the maillard browning in powders.
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Affiliation(s)
- Chandrakanta Sen
- Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
| | - Sumit Arora
- Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India.
| | - Richa Singh
- Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
| | - Vivek Sharma
- Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
| | - Ganga Sahay Meena
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
| | - Ashish Kumar Singh
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
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Saah S, Siriwan D, Trisonthi P, Dueramae S. Physicochemical and biological properties of encapsulated Boesenbergia rotunda extract with different wall materials in enhancing antioxidant, mineralogenic and osteogenic activities of MC3T3-E1 cells. Saudi Pharm J 2024; 32:101998. [PMID: 38414781 PMCID: PMC10897896 DOI: 10.1016/j.jsps.2024.101998] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Accepted: 02/18/2024] [Indexed: 02/29/2024] Open
Abstract
Boesenbergia rotunda (L.) comprises bioactive compounds with biological and pharmacological properties, especially flavonoid compounds with osteoblastogenesis-stimulating potential. However, the application of B. rotunda in the food and pharmaceutical industry is restricted by its low solubility and stability. Encapsulation becomes an alternative to overcome these restrictions. The purpose study was to encapsulate B. rotunda extract by freeze-drying and to investigate the effects of different wall materials (maltodextrin (MD), gum arabic (GA), and their combination (MDGA)) and extract contents on the physicochemical, bioactive properties and in vitro enhancement of osteogenesis of MC3T3-E1 cells of the obtained encapsulates. The results revealed that encapsulated B. rotunda can reduce cytotoxicity, enhance biological activity, and maintain the stability of bioactive compounds. The MD was a good wall material for yield percentage. However, the values of moisture content Aw, and solubility among all the encapsulated powders were no significant differences, with all encapsulated powders having similar structures based on scanning electron microscopy. Fourier transform infrared spectroscopy confirmed the extract was encapsulated by the selected wall materials. Combining the MD and GA encapsulation agents afforded the best protection of the bioactive compounds, increasing EE (MDGA-7 > MDGA-5), pinostrobin content, TPC, and antioxidant activities (MDGA-5 > MDGA-7). The MDGA-5 and MDGA-7 at 10-50 μg/mL were not toxic to cells and promoted MC3T3-E1 cell viability, while also enhancing the Alkaline phosphatase activity, and promoting matrix mineralization of pre-osteoblast MC3T3-E1 cells after 21 and 28 days. This result showed that MDGA was a suitable wall material for B. rotunda encapsulations and a potential source of bioactive ingredients that could applied in food or pharmaceutical products for osteoporosis prevention.
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Affiliation(s)
- Safiah Saah
- Department of Nutrition and Health, Institute of Food Research and Product Development, Kasetsart University, Bangkok 10900, Thailand
| | - Dalad Siriwan
- Department of Nutrition and Health, Institute of Food Research and Product Development, Kasetsart University, Bangkok 10900, Thailand
| | - Piyapat Trisonthi
- Department of Nutrition and Health, Institute of Food Research and Product Development, Kasetsart University, Bangkok 10900, Thailand
| | - Sawitree Dueramae
- Division of Biological Science, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
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Gonza I, Goya-Jorge E, Douny C, Boutaleb S, Taminiau B, Daube G, Scippo ML, Louis E, Delcenserie V. Food additives impair gut microbiota from healthy individuals and IBD patients in a colonic in vitro fermentation model. Food Res Int 2024; 182:114157. [PMID: 38519184 DOI: 10.1016/j.foodres.2024.114157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2023] [Revised: 02/13/2024] [Accepted: 02/17/2024] [Indexed: 03/24/2024]
Abstract
Intestinal fibrosis is a long-term complication of inflammatory bowel diseases (IBD). Changes in microbial populations have been linked with the onset of fibrosis and some food additives are known to promote intestinal inflammation facilitating fibrosis induction. In this study, we investigated how polysorbate 80, sucralose, titanium dioxide, sodium nitrite and maltodextrin affect the gut microbiota and the metabolic activity in healthy and IBD donors (patients in remission and with a flare of IBD). The Simulator of the Human Intestinal Microbial Ecosystem (SHIME®) with a static (batch) configuration was used to evaluate the effects of food additives on the human intestinal microbiota. Polysorbate 80 and sucralose decreased butyrate-producing bacteria such as Roseburia and Faecalibacterium prausnitzii. Both compounds, also increased bacterial species positively correlated with intestinal inflammation and fibrosis (i.e.: Enterococcus, Veillonella and Mucispirillum schaedleri), especially in donors in remission of IBD. Additionally, polysorbate 80 induced a lower activity of the aryl hydrocarbon receptor (AhR) in the three groups of donors, which can affect the intestinal homeostasis. Maltodextrin, despite increasing short-chain fatty acids production, promoted the growth of Ruminococcus genus, correlated with higher risk of fibrosis, and decreased Oscillospira which is negatively associated with fibrosis. Our findings unveil crucial insights into the potential deleterious effects of polysorbate 80, sucralose and maltodextrin on human gut microbiota in healthy and, to a greater extent, in IBD patients.
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Affiliation(s)
- Irma Gonza
- Laboratory of Food Quality Management, Department of Food Sciences, FARAH - Veterinary Public Health, University of Liège, B43b, 4000 Liège, Belgium.
| | - Elizabeth Goya-Jorge
- Laboratory of Food Quality Management, Department of Food Sciences, FARAH - Veterinary Public Health, University of Liège, B43b, 4000 Liège, Belgium.
| | - Caroline Douny
- Laboratory of Food Analysis, Department of Food Sciences, FARAH - Veterinary Public Health, University of Liège, B43b, 4000 Liège, Belgium.
| | - Samiha Boutaleb
- Laboratory of Food Analysis, Department of Food Sciences, FARAH - Veterinary Public Health, University of Liège, B43b, 4000 Liège, Belgium.
| | - Bernard Taminiau
- Laboratory of Microbiology, Department of Food Sciences, FARAH - Veterinary Public Health, University of Liège, B43b, 4000 Liège, Belgium.
| | - Georges Daube
- Laboratory of Microbiology, Department of Food Sciences, FARAH - Veterinary Public Health, University of Liège, B43b, 4000 Liège, Belgium.
| | - Marie-Louise Scippo
- Laboratory of Food Analysis, Department of Food Sciences, FARAH - Veterinary Public Health, University of Liège, B43b, 4000 Liège, Belgium.
| | - Edouard Louis
- Hepato - Gastroenterology and Digestive Oncology Department, CHU of Liège, Liège, Belgium.
| | - Véronique Delcenserie
- Laboratory of Food Quality Management, Department of Food Sciences, FARAH - Veterinary Public Health, University of Liège, B43b, 4000 Liège, Belgium.
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Yoon SJ, Bak J, Yoo B. Rheological and tribological properties of native potato starch agglomerated by fluidized bed granulator. Int J Biol Macromol 2024; 264:130600. [PMID: 38442829 DOI: 10.1016/j.ijbiomac.2024.130600] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2023] [Revised: 02/29/2024] [Accepted: 03/01/2024] [Indexed: 03/07/2024]
Abstract
We explored the rheological and tribological properties of potato starch agglomerated with a sugar binder (maltodextrin or lactose) at various concentrations by using a fluidized bed granulator. The magnitudes of consistency index and apparent viscosity of agglomerated potato starch (APS) decreased as the binder concentration was increased. Moreover, APS with a sugar binder showed lower viscoelastic moduli and higher tan δ values compared to APS with water as the binder (the control). The gel strength of all agglomerates decreased as the sugar concentration was increased. All samples showed anti-thixotropic behavior, and especially, APS with 20 % lactose showed a small anti-thixotropic area. Utilizing the Arrhenius equation clearly elucidated the effect of temperature on the apparent viscosity of all the samples. Although the maltodextrin concentration had little influence on the activation energy of APS, it increased as the lactose concentration was increased. APS samples with a sugar binder showed greater friction coefficient values compared to the control, with maltodextrin having a significant impact. The findings indicate that the rheological and tribological properties of APS rely on the type and concentration of sugar binder.
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Affiliation(s)
- S J Yoon
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang, Gyeonggi 10326, Republic of Korea
| | - J Bak
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang, Gyeonggi 10326, Republic of Korea.
| | - B Yoo
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang, Gyeonggi 10326, Republic of Korea.
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Zhang J, Wang L, Shen Y, Wan L, Zhuang K, Yang X, Man C, Zhao Q, Jiang Y. Effects of different reducing carbohydrate types on the physicochemical characteristics of infant formula food stored for special medical purposes. Food Chem X 2024; 21:101055. [PMID: 38173901 PMCID: PMC10762361 DOI: 10.1016/j.fochx.2023.101055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 12/04/2023] [Accepted: 12/05/2023] [Indexed: 01/05/2024] Open
Abstract
The formula of food for special medical purpose has a direct impact on physicochemical stability, especially in hot climes and high temperature transport storage environments. An accelerated test (50 °C for 7 weeks) was used to analyze the mechanism of the physicochemical instability of formula A with lactose and maltodextrin, and formula B with maltodextrin. Deep dents and wrinkles were observed on the surface of the formula B, and more fat globules covered the surface of formula A particles after storage for a long time. Significantly higher amounts of furosine and Nε-carboxymethl-l-lysine (CML) were formed and the loss of available lysine was greater in formula A than in formula B. No significant difference was observed in lipid oxidation indicators between the two formulas. The results of this research demonstrated lactose was more active than maltodextrin and led to physicochemical instability.
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Affiliation(s)
| | | | - Yu Shen
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Longyu Wan
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Kejin Zhuang
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xinyan Yang
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Chaoxin Man
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Qianyu Zhao
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yujun Jiang
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China
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Bellingeri A, Palmaccio GM, Cecone C, Trotta F, Corsi I. Preliminary assessment of environmental safety (ecosafety) of dextrin-based nanosponges for environmental applications. Ecotoxicol Environ Saf 2024; 273:116120. [PMID: 38401200 DOI: 10.1016/j.ecoenv.2024.116120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 02/13/2024] [Accepted: 02/17/2024] [Indexed: 02/26/2024]
Abstract
The ability to employ waste products, such as vegetable scraps, as raw materials for the synthesis of new promising adsorbing materials is at the base of the circular economy and end of waste concepts. Dextrin-based nanosponges (D_NS), both cyclodextrin (CD) and maltodextrin (MD), have shown remarkable adsorption abilities in the removal of toxic compounds from water and wastewater, thus representing a bio-based low-cost solution which is establishing itself in the market. Nevertheless, their environmental safety for either aquatic or terrestrial organisms has been overlooked, raising concern in terms of potential hazards to natural ecosystems. Here, the environmental safety (ecosafety) of six newly synthesized batches of D_NS was determined along with their full characterization by means of dynamic light scattering (DLS), thermogravimetric analysis (TGA), Fourier transformed infrared spectroscopy with attenuated total reflection (FTIR-ATR) and transmission electron microscopy (SEM). Ecotoxicity evaluation was performed using a battery of model organisms and ecotoxicity assays, such as the microalgae growth inhibition test using the freshwater Raphidocelis subcapitata and the marine diatom Dunaliella tertiolecta, regeneration assay using the freshwater cnidarian Hydra vulgaris and immobilization assay with the marine brine shrimp Artemia franciscana. Impact on seedling germination of a terrestrial plant of commercial interest, Cucurbita pepo was also investigated. Ecotoxicity data showed mild to low toxicity of the six batches, up to 1 mg/mL, in the following order: R. subcapitata > H. vulgaris > D. tertiolecta > A. franciscana > C. pepo. The only exception was represented by one batch (NS-Q+_BDE_(GLU2) which resulted highly toxic for both freshwater species, R. subcapitata and H. vulgaris. Those criticalities were solved with the synthesis of a fresh new batch and were hence attributed to the single synthesis and not to the specific D_NS formulation. No effect on germination of pumpkin but rather more a stimulative effect was observed. To our knowledge this is the first evaluation of the environmental safety of D_ NS. As such we emphasize that current formulations and exposure levels in the range of mg/mL do not harm aquatic and terrestrial species thus representing an ecosafe solution also for environmental applications.
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Affiliation(s)
- Arianna Bellingeri
- Department of Physical, Earth and Environmental Sciences, University of Siena, Via Mattioli 4, Siena 53100, Italy.
| | - Gian Marco Palmaccio
- Department of Physical, Earth and Environmental Sciences, University of Siena, Via Mattioli 4, Siena 53100, Italy
| | - Claudio Cecone
- Department of Chemistry, Nis Interdepartmental Centre, University of Turin, Via P. Giuria 7, Turin 10125, Italy
| | - Francesco Trotta
- Department of Chemistry, Nis Interdepartmental Centre, University of Turin, Via P. Giuria 7, Turin 10125, Italy
| | - Ilaria Corsi
- Department of Physical, Earth and Environmental Sciences, University of Siena, Via Mattioli 4, Siena 53100, Italy.
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Fernandes Almeida R, Gouveia Gomes MH, Kurozawa LE. Enzymatic hydrolysis improves the encapsulation properties of rice bran protein by increasing retention of anthocyanins in microparticles of grape juice. Food Res Int 2024; 180:114090. [PMID: 38395563 DOI: 10.1016/j.foodres.2024.114090] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Revised: 01/26/2024] [Accepted: 01/31/2024] [Indexed: 02/25/2024]
Abstract
There is a growing demand for the food industry to find appealing matrices that display a clean and sustainable label capable of replacing animal proteins in the encapsulation market for natural pigments. Therefore, this study evaluated the impact of enzymatic hydrolysis by Flavourzyme protease on the encapsulation properties of rice bran proteins, aiming to protect anthocyanins in grape juice microparticles. To achieve this, rice bran protein hydrolysates (RPH) with low (5%, LRPH), medium (10%, MRPH), and high (15%, HRPH) degrees of hydrolysis (DH) were used combined with maltodextrin as carrier agents for the microencapsulation of grape juice by spray drying. The feed solutions contained 1 g of carrier agents (CA)/g of soluble solids from the juice (SS) and protein: a 15% CA ratio. Non-hydrolyzed rice protein was used as a carrier agent to obtain a control sample to evaluate the effect of enzymatic hydrolysis on the microencapsulation of grape juice. Protein modification increased the surface activity of the protein and its ability to migrate to the surface of the microparticles, forming a protective film, as observed by X-ray photoelectron spectroscopy. Using HRPH as a carrier agent combined with maltodextrin improved the internal and total anthocyanin retention, antioxidant capacity measured by DPPH and ABTS+ assays, and powder recovery compared to the control sample, and increased DH reduced particle size and powder stickiness. These particles were more homogeneous, rough, and without cracks. The microencapsulation efficiency was above 70%. All powders exhibited low values of hygroscopicity and degree of caking. Therefore, enzymatic hydrolysis proves to be a promising alternative for improving rice bran protein's encapsulating properties since using RPH as an encapsulating agent conferred greater protection of anthocyanins in microparticles. Moreover, the HRPH sample exhibited the most favorable outcomes overall, indicating its potential for prospective utilization in the market, supported by its elevated Tg.
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Affiliation(s)
- Rafael Fernandes Almeida
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, 13083-862 Campinas, SP, Brazil
| | - Matheus Henrique Gouveia Gomes
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, 13083-862 Campinas, SP, Brazil
| | - Louise Emy Kurozawa
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, 13083-862 Campinas, SP, Brazil.
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Silva GS, Gomes MHG, de Carvalho LM, Abreu TL, Dos Santos Lima M, Madruga MS, Kurozawa LE, Bezerra TKA. Microencapsulation of organic coffee husk polyphenols: Effects on release, bioaccessibility, and antioxidant capacity of phenolics in a simulated gastrointestinal tract. Food Chem 2024; 434:137435. [PMID: 37713755 DOI: 10.1016/j.foodchem.2023.137435] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 08/15/2023] [Accepted: 09/07/2023] [Indexed: 09/17/2023]
Abstract
Whey protein concentrate (WPC) and maltodextrin were used to microencapsulate polyphenols extract from organic coffee husks by spray drying. The microparticles were characterized and evaluated for their influence on the release, bioaccessibility, and antioxidant capacity of polyphenols in the simulated gastrointestinal tract. WPC as a single encapsulating agent promoted better yield (54.8%) of microparticles. The microparticles showed solubility above 92%, and lower hygroscopicity when encapsulated with maltodextrin alone (7.4%). Smaller diameter (6.78 µm), better encapsulation efficiency (89.1%) and retention of compounds (74.4%) were observed in microparticles with WPC in the composition. Polyphenols were completely released from the microparticles during simulated gastric digestion. The microparticles influenced the bioaccessibility of over 70% of the polyphenols in the intestinal phase. The microparticles showed rapid gastrointestinal release effect but favored the increase of bioaccessibility and preservation of the antioxidant capacity of polyphenols, especially those from the microparticles with WPC compared to the free extract.
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Affiliation(s)
- Gezaildo Santos Silva
- Department of Food Engineering, Technology Centre of the Federal University of Paraíba, 58051-900 João Pessoa, Paraíba, Brazil.
| | - Matheus Henrique Gouveia Gomes
- Department of Food Engineering and Technology, Faculty of Food Engineering, State University of Campinas, 13083-862 Campinas, São Paulo, Brazil.
| | - Leila Moreira de Carvalho
- Department of Food Engineering, Technology Centre of the Federal University of Paraíba, 58051-900 João Pessoa, Paraíba, Brazil.
| | - Thaianaly Leite Abreu
- Department of Food Engineering, Technology Centre of the Federal University of Paraíba, 58051-900 João Pessoa, Paraíba, Brazil.
| | - Marcos Dos Santos Lima
- Federal Institute of Educational Science and Technology Sertão Pernambucano, Department of Food Technology, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, Petrolina, Pernambuco 56314-520, Brazil.
| | - Marta Suely Madruga
- Department of Food Engineering, Technology Centre of the Federal University of Paraíba, 58051-900 João Pessoa, Paraíba, Brazil.
| | - Louise Emy Kurozawa
- Department of Food Engineering and Technology, Faculty of Food Engineering, State University of Campinas, 13083-862 Campinas, São Paulo, Brazil.
| | - Taliana Kênia Alencar Bezerra
- Department of Food Engineering, Technology Centre of the Federal University of Paraíba, 58051-900 João Pessoa, Paraíba, Brazil.
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Deng N, Li Z, Li H, Cai Y, Li C, Xiao Z, Zhang B, Liu M, Fang F, Wang J. Effects of maltodextrin and protein hydrolysate extracted from lotus seed peel powder on the fat substitution and lipid oxidation of lotus seed paste. Food Chem X 2023; 20:100967. [PMID: 38144735 PMCID: PMC10739846 DOI: 10.1016/j.fochx.2023.100967] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Revised: 10/22/2023] [Accepted: 10/25/2023] [Indexed: 12/26/2023] Open
Abstract
The fat substitution of maltodextrin from lotus seed peel powder (LSP-MD) and the lipid oxidation inhibitory effect of protein hydrolysate (LSP-PH) on lotus seed paste were investigated in this study. The LSP-MD with a dextrose equivalent value of 2.28 showed the smallest specific volume, strongest water-holding capacity and retrogradation. This LSP-MD effectively maintained the sensory quality, hardness and elasticity of low-fat lotus seed paste during storage at 25 °C. For protein hydrolysate, LSP-PH with a hydrolyzation degree of 13.45 % had the strongest DPPH· scavenging capacity and ferric reducing antioxidant power, which was further confirmed by FTIR spectra that enzymatic hydrolysis of LSP protein could facilitate the transformation of β-sheet into β-turn. Following 15 days of storage, supplementation with 0.5 % LSP-PH reduced the peroxide value and acid value of lotus seed paste, suggesting its excellent inhibitory effect on lipid peroxidation via interacting with hydrophobic polyunsaturated fatty acids.
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Affiliation(s)
- Na Deng
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science & Technology, Changsha 410114, China
| | - Zhao Li
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China
| | - Hui Li
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science & Technology, Changsha 410114, China
| | - Yongjian Cai
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science & Technology, Changsha 410114, China
| | - Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resources, Hunan Academy of Forestry, Changsha 410018, China
| | - Zhihong Xiao
- State Key Laboratory of Utilization of Woody Oil Resources, Hunan Academy of Forestry, Changsha 410018, China
| | - Bo Zhang
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science & Technology, Changsha 410114, China
| | - Miao Liu
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science & Technology, Changsha 410114, China
| | - Fang Fang
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China
| | - Jianhui Wang
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science & Technology, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Intelligent Manufacturing and Quality Safety of Xiang Flavoured Compound Seasoning for Chain Catering, Liuyang 410023, China
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11
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Dima P, Stubbe PR, Mendes AC, Chronakis IS. Enhanced electric field and charge polarity modulate the microencapsulation and stability of electrosprayed probiotic cells ( Streptococcus thermophilus, ST44). Curr Res Food Sci 2023; 7:100620. [PMID: 37942279 PMCID: PMC10628541 DOI: 10.1016/j.crfs.2023.100620] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Revised: 09/20/2023] [Accepted: 10/18/2023] [Indexed: 11/10/2023] Open
Abstract
The effect of the polarity of the direct current electric field on the "organization" of Streptococcus thermophilus (ST44) probiotic cells within electrosprayed maltodextrin microcapsules was investigated. The generated electrostatic forces between the negatively surface-charged probiotic cells and the applied negative polarity on the electrospray nozzle, allowed to control the location of the cells towards the core of the electrosprayed microcapsules. This "organization" of the cells increased the evaporation of the solvent (water) and successively the glass transition temperature (Tg) of the electrosprayed microcapsules. Moreover, the utilization of auxiliary ring-shaped electrodes between the nozzle and the collector, enhanced the electric field strength and contributed further to the increase of the Tg. Numerical simulation, through Finite Element Method (FEM), shed light to the effects of the additional ring-electrode on the electric field strength, potential distribution, and controlled deposition of the capsules on the collector. Furthermore, when the cells were located at the core of the microcapsules their viability was significantly improved for up to 2 weeks of storage at 25 °C and 35% RH, compared to the case where the probiotics were distributed towards the surface. Overall, this study reports a method to manipulate the encapsulation of the surface charged probiotic cells within electrosprayed microcapsules, utilizing the polarity of the electric field and additional ring-electrodes.
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Affiliation(s)
- Panagiota Dima
- Technical University of Denmark, DTU-Food, Research Group for Food Production Engineering, Lab. of Nano-BioScience, B202, 2800, Kgs Lyngby, Denmark
| | - Peter Reimer Stubbe
- Technical University of Denmark, DTU-Food, Research Group for Food Production Engineering, Lab. of Nano-BioScience, B202, 2800, Kgs Lyngby, Denmark
| | - Ana C. Mendes
- Technical University of Denmark, DTU-Food, Research Group for Food Production Engineering, Lab. of Nano-BioScience, B202, 2800, Kgs Lyngby, Denmark
| | - Ioannis S. Chronakis
- Technical University of Denmark, DTU-Food, Research Group for Food Production Engineering, Lab. of Nano-BioScience, B202, 2800, Kgs Lyngby, Denmark
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12
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Pullicin AJ, Wils D, Lim J. Oral glucose sensing in cephalic phase insulin release. Appetite 2023; 191:107070. [PMID: 37788735 DOI: 10.1016/j.appet.2023.107070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2023] [Revised: 09/07/2023] [Accepted: 09/30/2023] [Indexed: 10/05/2023]
Abstract
Oral stimulation with foods or food components elicits cephalic phase insulin release (CPIR), which limits postprandial hyperglycemia. Despite its physiological importance, the specific gustatory mechanisms that elicit CPIR have not been clearly defined. While most studies point to glucose and glucose-containing saccharides (e.g., sucrose, maltodextrins) as being the most consistent elicitors, it is not apparent whether this is due to the detection of glucose per se, or to the perceived taste cues associated with these stimuli (e.g., sweetness, starchiness). This study investigated potential sensory mechanisms involved with eliciting CPIR in humans, focusing on the role of oral glucose detection and associated taste. Four stimulus conditions possessing different carbohydrate and taste profiles were designed: 1) glucose alone; 2) glucose mixed with lactisole, a sweet taste inhibitor; 3) maltodextrin, which is digested to starchy- and sweet-tasting products during oral processing; and 4) maltodextrin mixed with lactisole and acarbose, an oral digestion inhibitor. Healthy adults (N = 22) attended four sessions where blood samples were drawn before and after oral stimulation with one of the target stimuli. Plasma c-peptide, insulin, and glucose concentrations were then analyzed. Whereas glucose alone elicited CPIR (one-sample t-test, p < 0.05), it did not stimulate the response in the presence of lactisole. Likewise, maltodextrin alone stimulated CPIR (p < 0.05), but maltodextrin with lactisole and acarbose did not. Together, these findings indicate that glucose is an effective CPIR stimulus, but that an associated taste sensation also serves as an important cue for triggering this response in humans.
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Affiliation(s)
- Alexa J Pullicin
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA
| | - Daniel Wils
- Nutrition and Health Department, Roquette Frères, Lestrem, France
| | - Juyun Lim
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA.
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13
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Almeida RF, Gomes MHG, Kurozawa LE. Rice bran protein increases the retention of anthocyanins by acting as an encapsulating agent in the spray drying of grape juice. Food Res Int 2023; 172:113237. [PMID: 37689965 DOI: 10.1016/j.foodres.2023.113237] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 07/03/2023] [Accepted: 07/04/2023] [Indexed: 09/11/2023]
Abstract
Rice bran protein concentrate (RPC), an industrial by-product, may emerge as a green alternative for substituting animal proteins in microencapsulating compounds of interest. This study applied RPC, combined with maltodextrin (MD) as carrier agents, in the spray drying of grape juice, a product rich in these bioactive compounds, seeking to protect anthocyanins from degradation. The effects of carrier agent concentration [C: 0.75, 1.00, and 1.25 g of carrier agents (CA)/g of soluble solids of the juice (SS)] and RPC:CA ratio (P: 0%, as a control sample, 5%, 10%, 15%, and 20%) on anthocyanin retention and powder properties were evaluated. At 1.00 g CA/g SS, the internal and total retentions of anthocyanins improved by 2.4 and 3.2 times, respectively, when the RPC:CA ratio increased from 0% to 20%. The protein also exhibited excellent surface activity on the grape juice and positively influenced the physicochemical properties of the microparticles. There was a reduction in stickiness, degree of caking, and hygroscopicity, in addition to an increased antioxidant capacity when protein was used in combination with MD, especially at 1.00 and 1.25 g CA/g SS. Therefore, this study demonstrated that RPC could enhance the protection of anthocyanins during the spray drying of grape juice.
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Affiliation(s)
- Rafael Fernandes Almeida
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil
| | - Matheus Henrique Gouveia Gomes
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil
| | - Louise Emy Kurozawa
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil.
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14
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Zuo L, Wang X, Cao X, Chen B, Shao M, Yang G, Fu S, Wang L. Preparation and characterization of tannin- maltodextrin-polyvinyl alcohol hydrogel based on hydrogen bonding for wound healing. J Mech Behav Biomed Mater 2023; 145:105942. [PMID: 37423009 DOI: 10.1016/j.jmbbm.2023.105942] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2023] [Revised: 05/24/2023] [Accepted: 05/28/2023] [Indexed: 07/11/2023]
Abstract
The development of multifunctional and low-cost hydrogel dressings with good mechanical properties, antibacterial activity, and nontoxicity is of great relevance in healthcare. This study aimed to prepare a series of hydrogels consisting of maltodextrin (MD), polyvinyl alcohol (PVA), and tannic acid (TA) through a freeze-thaw cycling technique. Micro-acid hydrogels with different mass ratios (0, 0.25, 0.5, and 1 wt%) were obtained by adjusting the TA content. Among all hydrogels, TA-MP2 hydrogels (with a TA content of 0.5 wt%) showed good physicochemical and mechanical properties. In addition, the biocompatibility of TA-MP2 hydrogels was confirmed by the high cell survival rate of NIH3T3 cells, which was over 90% after 24 h and 48 h of incubation. Additionally, TA-MP2 hydrogels showed multifunctional properties, including antibacterial and antioxidative effects. In vivo experiments showed that TA-MP2 hydrogel dressings significantly accelerated wound healing in a full-layer skin wound model. These findings indicated the potential of TA-MP2 hydrogel dressings in promoting wound healing.
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Affiliation(s)
- Lina Zuo
- College of Food Science, South China Agricultural University, Guangzhou, 510642, China
| | - Xiaoji Wang
- School of Materials Science and Engineering, Dongguan University of Technology, Dongguan, 523808, China
| | - Xiaoling Cao
- College of Food Science, South China Agricultural University, Guangzhou, 510642, China
| | - Baiyan Chen
- College of Food Science, South China Agricultural University, Guangzhou, 510642, China
| | - Mengmeng Shao
- School of Materials Science and Engineering, Dongguan University of Technology, Dongguan, 523808, China
| | - Guang Yang
- State Key Laboratory of Medicinal Chemical Biology, College of Pharmacy, Nankai University, Tianjin, 300071, China
| | - Shushu Fu
- School of Materials Science and Engineering, Dongguan University of Technology, Dongguan, 523808, China
| | - Li Wang
- College of Food Science, South China Agricultural University, Guangzhou, 510642, China.
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15
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Park SJ, Lee MJ, Choi YJ, Lee MA, Min SG, Seo HY, Chung YB, Yang JH, Park SH. Effect of the addition of maltodextrin on metabolites and microbial population during kimchi fermentation. J Food Sci Technol 2023; 60:2153-2159. [PMID: 37273568 PMCID: PMC10232700 DOI: 10.1007/s13197-023-05742-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/26/2023] [Accepted: 03/28/2023] [Indexed: 06/06/2023]
Abstract
Gelatinized starch sauce, one of the sub-ingredients have been widely used in kimchi for their roles in increasing viscosity of kimchi seasoning, and fermentation. Gelatinized glutinous rice (GGR), which is one of the most used starch sources in kimchi preparation. However, GGR is accelerated to the fermentation process but lead to a reduction in the shelf life of the kimchi. Therefore, in this study, we demonstrate the effectiveness of using maltodextrin (MD) as a novel starch source instead of GGR to slow down the rate of kimchi fermentation. The properties of the kimchi with MD and GGR fermentation (free sugar content, organic acid content, pH, and acidity) as well as their microbial growth rates after 12 days of fermentation were compared. After fermentation of 12 days, the free sugar of GGR-kimchi (GGRK) increased more rapidly than those of MD-kimchi (MDK), while higher sugar alcohol (mannitol) and organic acid contents were observed for GGRK than for MDK. Furthermore, initial aerobic and lactic acid bacteria counts were higher for GGRK than for MDK. These results indicate that fermentation proceeds at a slower rate in MDK than in GGRK, and they will provide a basis for further research into storage of kimchi. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05742-y.
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Affiliation(s)
- Sung Jin Park
- Practical Technology Research Group, Kimchi Industry Promotion Division, World Institute of Kimchi, Nam-Gu, Gwangju, 61755 Republic of Korea
| | - Min Jung Lee
- Practical Technology Research Group, Kimchi Industry Promotion Division, World Institute of Kimchi, Nam-Gu, Gwangju, 61755 Republic of Korea
| | - Yun-Jeong Choi
- Practical Technology Research Group, Kimchi Industry Promotion Division, World Institute of Kimchi, Nam-Gu, Gwangju, 61755 Republic of Korea
| | - Mi-Ai Lee
- Practical Technology Research Group, Kimchi Industry Promotion Division, World Institute of Kimchi, Nam-Gu, Gwangju, 61755 Republic of Korea
| | - Sung Gi Min
- Practical Technology Research Group, Kimchi Industry Promotion Division, World Institute of Kimchi, Nam-Gu, Gwangju, 61755 Republic of Korea
| | - Hye-Young Seo
- Practical Technology Research Group, Kimchi Industry Promotion Division, World Institute of Kimchi, Nam-Gu, Gwangju, 61755 Republic of Korea
| | - Young-Bae Chung
- Practical Technology Research Group, Kimchi Industry Promotion Division, World Institute of Kimchi, Nam-Gu, Gwangju, 61755 Republic of Korea
| | - Ji-Hee Yang
- Practical Technology Research Group, Kimchi Industry Promotion Division, World Institute of Kimchi, Nam-Gu, Gwangju, 61755 Republic of Korea
| | - Sung Hee Park
- Practical Technology Research Group, Kimchi Industry Promotion Division, World Institute of Kimchi, Nam-Gu, Gwangju, 61755 Republic of Korea
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16
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Kumar V, Ahire JJ, R A, Nain S, Taneja NK. Microencapsulation of riboflavin-producing Lactiplantibacillus Plantarum MTCC 25,432 and Evaluation of its Survival in Simulated Gastric and Intestinal Fluid. Probiotics Antimicrob Proteins 2023:10.1007/s12602-023-10115-0. [PMID: 37402071 DOI: 10.1007/s12602-023-10115-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 06/16/2023] [Indexed: 07/05/2023]
Abstract
Microencapsulation is an optimistic method for the delivery of live microbial cells through different food products. In this study, riboflavin-producing probiotic strain Lactiplantibacillus plantarum MTCC 25,432 was encapsulated using a spray drying technique with different wall materials including Inulin, maltodextrin (MD), and MD + Inulin (1:1). The obtained spray dried powder was investigated for probiotic viability, encapsulation efficiency, particle size, water activity, moisture content, hygroscopicity, bulk and tapped densities, storage stabilities, Fourier transform infrared spectroscopy (FTIR) and thermogravimetric analysis (TGA). Besides this, the viability of the free and encapsulated probiotic cells was tested under simulated gastric and intestinal fluid conditions. In the results, microcapsules produced with the combination of MD + Inulin showed higher dry powder yield (36.5%) and viability of L. plantarum MTCC 25,432 (7.4 log CFU / g) as compared with individual coating materials. Further characterization revealed that MD + Inulin microcapsules are spherical (3.50 ± 1.61 μm in diameter) in shape with concavities, showed the highest encapsulation efficiency (82%), low water activity (0.307), moisture content (3.67%) and good survival ability at low pH (pH 2.0 and 3.0), high bile salt concentrations (1.0% and 2.0%), and long storage conditions. No differences in FTIR spectra were observed among the tested samples. However, TGA showed enhanced thermal stability of probiotic-loaded microcapsules when MD + Inulin was used together. In conclusion, MD + Inulin could be a potential encapsulation material for riboflavin-producing probiotic bacteria L. plantarum MTCC 25,432.
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Affiliation(s)
- Vikram Kumar
- Department of Basic and Applied Sciences, NIFTEM, Sonepat, Haryana, India
| | | | - Amrutha R
- Department of Basic and Applied Sciences, NIFTEM, Sonepat, Haryana, India
| | - Sahil Nain
- Department of Basic and Applied Sciences, NIFTEM, Sonepat, Haryana, India
| | - Neetu Kumra Taneja
- Department of Basic and Applied Sciences, NIFTEM, Sonepat, Haryana, India.
- Centre for Advanced Translational Research in Food Nanobiotechnology (CATR-FNB), NIFTEM, Sonepat, Haryana, India.
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17
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Chen Y, Hu X, Lu K, Zhang T, Miao M. Biosynthesis of maltodextrin-derived glucan dendrimer using microbial branching enzyme. Food Chem 2023; 424:136373. [PMID: 37236077 DOI: 10.1016/j.foodchem.2023.136373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Revised: 04/16/2023] [Accepted: 05/11/2023] [Indexed: 05/28/2023]
Abstract
Glucan dendrimers were developed with microbial branching enzyme (BE) treated maltodextrin. The molecular weight (Mw) of recombinant BE was 79.0 kDa, and its optimum activity was observed at pH 7.0 and 70 °C. BE converted different maltodextrins with dextrose equivalent value of 6 (MD6), 12 (MD12), or 19 (MD19) into the given glucan dendrimers, along with the marked increment of the molecular density (approximately 30-60 folds) and α-1,6 linkage percentage (up to 7.3-9.7%). Among three glucan dendrimers, the enzyme-treated MD12 showed a more homogeneous Mw distribution with the maximum Mw of 5.5 × 106 g/mol, indicating that higher substrate catalytic specificity of BE for MD12 substrate. During transglycosylation with MD12 for 24 h, the shorter chains (degree of polymerization, DP < 13) increased from 73.9% to 83.0%, accompanying by a reduction of medium chains (DP13-24) and long chains (DP > 24). Moreover, the slowly digestible and resistant nutritional fractions were increased by 6.2% and 12.5%, respectively. The results suggested that the potentiality of BE structuring glucan dendrimer with tailor-made structure and functionality for industrial application.
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Affiliation(s)
- Yimei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, PR China
| | - Xiuting Hu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, PR China
| | - Keyu Lu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, PR China
| | - Tao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, PR China
| | - Ming Miao
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, PR China.
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18
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Zhang Z, Holden G, Wang B, Adhikari B. Maillard reaction-based conjugation of Spirulina protein with maltodextrin using wet-heating route and characterisation of conjugates. Food Chem 2023; 406:134931. [PMID: 36529088 DOI: 10.1016/j.foodchem.2022.134931] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 11/05/2022] [Accepted: 11/08/2022] [Indexed: 11/13/2022]
Abstract
Spirulina protein concentrate (SPC) was extracted from Spirulina biomass and its structure and technofunctional properties were modified through Maillard reaction with maltodextrin (MD). Wet-heating route was adapted and Maillard reaction was controlled within initial to intermediate stage by avoiding or minimising the formation of melanoidins. A glycation degree of up to 29.1 % was achieved after reaction between SPC and MD, and molecular weight of the SPC increased accordingly. The solubility of SPC was improved only in the pH range around its isoelectric point after conjugation. The antioxidative property of the SPC-MD conjugate was also improved as the DPPH radical scavenging activity increased 19.7 to 30.2 %. Oil-in-water emulsion stabilised by SPC-MD conjugate produced at 6 h had significantly reduced droplet size, increased surface charge, and higher physical stability in temperature range 25-60 °C. The outcome of this research will help broaden the application of SPC in food as emulsifier and encapsulating shell material.
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Affiliation(s)
- Zijia Zhang
- School of Science, RMIT University, Melbourne, VIC 3083, Australia.
| | - Greg Holden
- Bega Corporate Centre, Melbourne, VIC 3008, Australia
| | - Bo Wang
- School of Behavioural and Health Science, Australian Catholic University, Sydney, NSW 2060, Australia
| | - Benu Adhikari
- School of Science, RMIT University, Melbourne, VIC 3083, Australia.
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19
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Pullicin AJ, Wils D, Lim J. Oral stimulation with maltodextrin: Effect on cephalic phase insulin release. Appetite 2023; 183:106464. [PMID: 36682624 DOI: 10.1016/j.appet.2023.106464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 01/11/2023] [Accepted: 01/16/2023] [Indexed: 01/21/2023]
Abstract
Cephalic phase insulin release (CPIR) occurs following sensory stimulation with food-related stimuli, and has been shown to limit postabsorptive hyperglycemia. While the specific stimuli that elicit CPIR in humans have not been clearly defined, previous research points to sugars as having potential importance. Maltodextrins are a starch-derived food ingredient commonly found in a variety of processed food products. When consumed, salivary α-amylase rapidly cleaves its component saccharides into smaller units, leading to the production of sugars in the mouth. Here, we investigated whether humans elicit CPIR after tasting but not swallowing maltodextrin, and whether the degree of CPIR exhibited is affected by individuals' salivary α-amylase activity. We found that a gelatin-based stimulus containing 22% w/v maltodextrin elicited CPIR in healthy individuals (N = 22) following a modified sham-feeding protocol using both insulin and c-peptide as indices of the response. However, the degree of CPIR measured did not differ across three groupings (low, medium, or high) of effective α-amylase activity by either index. In a follow-up experiment, a subset of participants (N = 14) underwent the same protocol using a gelatin stimulus without maltodextrin, and no observable CPIR ensued. These findings suggest that oral stimulation with maltodextrin elicits CPIR in humans, but that individual differences in effective salivary α-amylase activity may not necessarily be predictive of the degree of CPIR.
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20
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Ždero Pavlović R, Blagojević B, Kukrić T, Mocko Blažek K, Lazzara G, Četojević-Simin D, Popović BM. Phenolic Compounds from Sour Cherry Pomace: Microencapsulation, in Vitro Digestion, and Cell Growth Activities. Plant Foods Hum Nutr 2023; 78:221-227. [PMID: 36701074 DOI: 10.1007/s11130-023-01046-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Revised: 12/29/2022] [Accepted: 01/16/2023] [Indexed: 06/17/2023]
Abstract
The objective of this work was the valorisation of sour cherry (Prunus cerasus L.) pomace as a source of biologically active compounds. To formulate microcapsules, polyphenolic compounds were extracted and encapsulated with maltodextrin as wall material, by freeze-drying. An in vitro digestion study was carried out on obtained encapsulates but also on sour cherry pomace extract and sour cherry pomace freeze-dried powder. The results indicated that encapsulation, as well as freeze-drying, provided a good protective effect on bioactive compounds during digestion. Furthermore, the potential antiproliferative and cytotoxic activities of encapsulates and sour cherry pomace extract were evaluated using breast adenocarcinoma MCF7 cell lines, colon adenocarcinoma HT-29 cell lines, and noncancer cell line. Encapsulates and sour cherry pomace extract showed variable anti-proliferative activity towards all cell lines. Obtained results showed that encapsulation of sour cherry pomace could be useful for improving the stability of polyphenolic compounds in the gastrointestinal tract. The results highlight the bioactive potential of sour cherry pomace as a nutraceutical resource and the protective effects of microencapsulation on the digestion of bioactive compounds.
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Affiliation(s)
- Ružica Ždero Pavlović
- Chemistry & Biochemistry Laboratory, Department of Field and Vegetable Crops, Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića 8, 21000, Novi Sad, Serbia.
| | - Bojana Blagojević
- Chemistry & Biochemistry Laboratory, Department of Field and Vegetable Crops, Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića 8, 21000, Novi Sad, Serbia
| | - Teodora Kukrić
- Chemistry & Biochemistry Laboratory, Department of Field and Vegetable Crops, Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića 8, 21000, Novi Sad, Serbia
| | - Karolina Mocko Blažek
- Chemistry & Biochemistry Laboratory, Department of Field and Vegetable Crops, Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića 8, 21000, Novi Sad, Serbia
| | - Giuseppe Lazzara
- Dipartamento di Fisica e Chimica, Universita Degli Studi di Palermo, Viale Delle Scienze, Pad, 17, Palermo, 90128, Italy
| | | | - Boris M Popović
- Chemistry & Biochemistry Laboratory, Department of Field and Vegetable Crops, Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića 8, 21000, Novi Sad, Serbia
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21
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Tao X, Su L, Chen S, Wang L, Wu J. Producing 2-O-α-D-glucopyranosyl-L-ascorbic acid by modified cyclodextrin glucosyltransferase and isoamylase. Appl Microbiol Biotechnol 2023; 107:1233-1241. [PMID: 36688952 DOI: 10.1007/s00253-023-12367-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Revised: 12/27/2022] [Accepted: 01/03/2023] [Indexed: 01/24/2023]
Abstract
In this study, site saturation mutagenesis was performed on the - 3 (R44, D86, S90, and D192) and - 6 subsite (Y163, G175, G176, and N189) of Bacillus stearothermophilus NO2 cyclodextrin glucosyltransferase to enhance its specificity for the donor substrate maltodextrin for 2-O-α-D-glucopyranosyl-L-ascorbic acid (AA-2G) preparation. The AA-2G yields produced by the mutants S90D, G176H, and S90D/G176H were 181, 171, and 185 g/L, respectively. Our previous study found that the mutant K228R/M230L also increased the AA-2G yield. Therefore, the mutants S90D, G176H, S90D/G176H, and K228R/M230L were further used to generate combinatorial mutants. Among these mutants, the highest AA-2G yield (217 g/L) was produced by S90D/K228R/M230L with 500 g/L maltodextrin as the glucosyl donor, which was 56 g/L higher than that produced by wild-type CGTase. In addition, AA-2G was prepared by adding isoamylase to hydrolyze α-1,6 glucosidic linkages in maltodextrin that could not be utilized by CGTase to improve the utilization rate of maltodextrin. The addition of isoamylase reduced the concentration of maltodextrin from 500 to 350 g/L, while the AA-2G yield remained high (208 g/L). The preparation of AA-2G by complexing isoamylase with mutant S90D/K228R/M230L reduced the maltodextrin concentration by 150 g/L, while the AA-2G yield increased by 47 g/L than preparation with wild-type CGTase alone, which laid a foundation for the large-scale preparation of AA-2G. KEY POINTS: • Mutants exhibited improved maltodextrin specificity. • Mutant S90D/K228R/M230L produced high yield of AA-2G with maltodextrin as substrate. • AA-2G was first synthesized by a combination of isoamylase and CGTase.
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Affiliation(s)
- Xiumei Tao
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China.,International Joint Laboratory On Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China
| | - Lingqia Su
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China.,School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China.,International Joint Laboratory On Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China
| | - Sheng Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China.,School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China.,International Joint Laboratory On Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China
| | - Lei Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China. .,School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China. .,International Joint Laboratory On Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China.
| | - Jing Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China. .,School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China. .,International Joint Laboratory On Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China.
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22
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da Silva Acácio R, Pamphile-Adrian AJ, Florez-Rodriguez PP, de Freitas JD, Goulart HF, Santana AEG. Dataset of Schinus terebinthifolius essential oil microencapsulated by spray-drying. Data Brief 2023; 47:108927. [PMID: 36819901 PMCID: PMC9931886 DOI: 10.1016/j.dib.2023.108927] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2022] [Revised: 12/27/2022] [Accepted: 01/18/2023] [Indexed: 01/26/2023] Open
Abstract
Schinus terebinthifolius Raddi has been extensively studied due to its antioxidant, anti-inflammatory and antibiotic properties. Recently, its seeds have been tested against some insect pests as an insecticide, repellent and antifungal agent. Microencapsulation by spray-drying is widely used in the food and drug industries, as well as in the microencapsulation of essential oils, since it protects the oils against several effects, such as oxidation and thermal degradation, thus optimising its use. The aim was to microencapsulate S. terebinthifolius essential oil by spray-drying maltodextrin and arabic gum as encapsulating agents and SiO2 as a colloidal adjuvant. The morphology of the microcapsules was analysed by scanning electron microscopy (SEM), which evidenced mainly regular spherical-shaped particles with sizes between 5 and 10 µm. The thermal stability was studied by thermogravimetric analysis-differential scanning calorimetry (TGA-DSC), and the microcapsules were stable at temperatures up to 200°C. The microencapsulating agents and the spray-drying technique produced microcapsules capable of protecting the essential oil against external effects, such as thermal degradation.
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Affiliation(s)
- Regina da Silva Acácio
- Campus de Engenharias e Ciências Agrárias, Universidade Federal de Alagoas, 57100-000, Rio Largo, AL, Brazil
| | - Aracelis Jose Pamphile-Adrian
- Instituto de Química e Biotecnologia, Universidade Federal de Alagoas, Av. Lourival Melo Mota, s/n, Tabuleiro do Martins, 57072-970, Maceió, AL, Brazil
| | - Pedro Pablo Florez-Rodriguez
- Instituto de Química e Biotecnologia, Universidade Federal de Alagoas, Av. Lourival Melo Mota, s/n, Tabuleiro do Martins, 57072-970, Maceió, AL, Brazil
| | | | - Henrique Fonseca Goulart
- Campus de Engenharias e Ciências Agrárias, Universidade Federal de Alagoas, 57100-000, Rio Largo, AL, Brazil
| | - Antônio Euzébio Goulart Santana
- Campus de Engenharias e Ciências Agrárias, Universidade Federal de Alagoas, 57100-000, Rio Largo, AL, Brazil,Corresponding author.
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23
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Chungchunlam SMS, Montoya CA, Stroebinger N, Moughan PJ. Effects of the maize-derived protein zein, and the milk proteins casein, whey, and α-lactalbumin, on subjective measures of satiety and food intake in normal-weight young men. Appetite 2023; 180:106339. [PMID: 36216216 DOI: 10.1016/j.appet.2022.106339] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 09/02/2022] [Accepted: 10/04/2022] [Indexed: 12/12/2022]
Abstract
Protein is considered to be the most satiating food macronutrient and the satiating effect may be dependent on the source of the protein. The maize-derived protein zein and milk protein casein have been shown previously to lower stomach emptying rate more than dairy whey protein, but the effect of zein on satiety has not been evaluated. The objective was to compare the satiating effects of zein and casein, with whey protein and its protein component α-lactalbumin. The study was a randomised crossover design with thirteen normal-weight men (mean age 27.8 years and mean BMI 24.4 kg/m2) consuming isoenergetic (∼4000 kJ, ∼990 kcal) preload mixed meals enriched with Zein, Casein, whey protein isolate (Whey), α-lactalbumin (ALac), or maltodextrin carbohydrate (Carb). Consumption of an ad libitum standardised test meal of chicken fried rice and water provided 360 min following ingestion of the preload meal was measured, and subjective feelings of appetite (hunger, fullness, desire to eat, and prospective food consumption) were assessed using 100-mm visual analogue scales (VAS). There were no differences among the five preload mixed meals in the amount of chicken fried rice consumed at the ad libitum test meal (mean ± sem: 531.6 ± 35.0 g, p = 0.47) or total (preload + test meal) energy intakes (mean ± sem: 5780.5 ± 146.0 kJ, p = 0.29). The subjective VAS appetite ratings and total area under the curve responses for hunger, fullness, desire to eat, and prospective food consumption, were not different following consumption of all five preload mixed meals (p > 0.05). The findings indicate that the effects of zein and casein on satiety were not different from the satiating effects of whey protein and α-lactalbumin.
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Affiliation(s)
| | - Carlos A Montoya
- Riddet Institute, Massey University, Palmerston North, 4474, New Zealand; Smart Foods & Bioproducts, AgResearch Limited, Te Ohu Rangahau Kai Facility, Palmerston North, 4474, New Zealand
| | | | - Paul J Moughan
- Riddet Institute, Massey University, Palmerston North, 4474, New Zealand
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24
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Kathuria D, Dhiman AK. Encapsulation of soy isoflavone extract by freeze drying, its stability during storage and development of isoflavone enriched yoghurt. J Food Sci Technol 2022; 59:4945-4955. [PMID: 36276528 PMCID: PMC9579231 DOI: 10.1007/s13197-022-05583-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/05/2022] [Accepted: 08/22/2022] [Indexed: 06/16/2023]
Abstract
Soybean is a natural source of isoflavone. Its extract has a bitter and astringent taste and undergoes through oxidative deterioration. The study aimed at encapsulation of isoflavone extract using different carrier material through freeze drying. Maltodextrin, β-cyclodextrin, and tapioca starch were employed in 1:3 while sodium alginate and carboxymethyl cellulose in 1:1.25 as extract to carrier material ratio for encapsulation. Carrier material reflected significant (< 0.05) effect on encapsulation efficiency, isoflavone content and morphology of encapsulated extract. Maltodextrin was selected as the best material for encapsulation of isoflavone extract reflecting significantly higher encapsulation efficiency along with homogenous coating on the particle surface as examined through SEM. The band stretching in FTIR analysis also indicates the retention of functional groups after encapsulation. The encapsulated extract packed in ambered glass vials can be stored safely for a period of 6 months with a higher withholding of isoflavones under refrigerated conditions. Furthermore, encapsulated isoflavone extract was incorporated in yoghurt @ 50 mg isoflavone which improved its functional and sensory properties. About 96.83% of isoflavone was retention in yoghurt containing encapsulated extract compared to yoghurt having extract without encapsulation.
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Affiliation(s)
- Deepika Kathuria
- Dairy Chemistry Division, NDRI, Karnal, Haryana 132001 India
- Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan, HP 173230 India
| | - Anju K. Dhiman
- Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan, HP 173230 India
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25
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Ruggeri M, Vigani B, Boselli C, Icaro Cornaglia A, Colombo D, Sànchez-Espejo R, Del Favero E, Mandras N, Roana J, Cavallo L, Cantù L, Viseras C, Rossi S, Sandri G. Smart nano-in-microparticles to tackle bacterial infections in skin tissue engineering. Mater Today Bio 2022; 16:100418. [PMID: 36157051 PMCID: PMC9489812 DOI: 10.1016/j.mtbio.2022.100418] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 08/31/2022] [Accepted: 09/02/2022] [Indexed: 11/17/2022] Open
Abstract
Chronic wounds (resulting from underlying disease, metabolic disorders, infections, trauma, and even tumours) pose significant health problems. In this work, microparticles, based on polysaccharides (maltodextrin or dextran) and amino acids, and doped with antibacterial nanoparticles (CuO or ZnO NPs) are designed. Smart nano-in-microparticles with a hierarchical 3D structure are developed. The ultimate goal aims at an innovative platform to achieve skin repair and to manage skin colonization by avoiding infection that could delay and even impair the healing process. The microparticles are prepared by spray-drying and cross-linked by heating, to obtain insoluble scaffolds able to facilitate cell proliferation in the wound bed. The nano-in-microparticles are characterized using a multidisciplinary approach: chemico-physical properties (SEM, SEM-EDX, size distribution, swelling and degradation properties, structural characterization - FTIR, XRPD, SAXS - mechanical properties, surface zeta potential) and preclinical properties (in vitro biocompatibility and whole-blood clotting properties, release studies and antimicrobial properties, and in vivo safety and efficacy on murine burn/excisional wound model) were assessed. The hierarchical 3D nano-in microparticles demonstrate to promote skin tissue repair in a preclinical study, indicating that this platform deserves particular attention and further investigation will promote the prototypes translation to clinics.
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Affiliation(s)
- Marco Ruggeri
- Department of Drug Sciences, University of Pavia, Viale Taramelli 12, 27100, Pavia, Italy
| | - Barbara Vigani
- Department of Drug Sciences, University of Pavia, Viale Taramelli 12, 27100, Pavia, Italy
| | - Cinzia Boselli
- Department of Drug Sciences, University of Pavia, Viale Taramelli 12, 27100, Pavia, Italy
| | - Antonia Icaro Cornaglia
- Department of Public Health, Experimental and Forensic Medicine, University of Pavia, via Forlanini 2, 27100, Pavia, Italy
| | - Daniele Colombo
- Department of Drug Sciences, University of Pavia, Viale Taramelli 12, 27100, Pavia, Italy
| | - Rita Sànchez-Espejo
- Department of Pharmacy and Pharmaceutical Technology, Faculty of Pharmacy, University of Granada, Campus of Cartuja S/n, Granada, 18071, Spain
| | - Elena Del Favero
- Department of Medical Biotechnology and Translational Medicine, University of Milano, LITA, Via Fratelli Cervi 93, 20090, Segrate, Milano, Italy
| | - Narcisa Mandras
- Department of Public Health and Pediatric Sciences, University of Turin, 10126, Turin, Italy
| | - Janira Roana
- Department of Public Health and Pediatric Sciences, University of Turin, 10126, Turin, Italy
| | - Lorenza Cavallo
- Department of Public Health and Pediatric Sciences, University of Turin, 10126, Turin, Italy
| | - Laura Cantù
- Department of Medical Biotechnology and Translational Medicine, University of Milano, LITA, Via Fratelli Cervi 93, 20090, Segrate, Milano, Italy
| | - Cesar Viseras
- Department of Pharmacy and Pharmaceutical Technology, Faculty of Pharmacy, University of Granada, Campus of Cartuja S/n, Granada, 18071, Spain
| | - Silvia Rossi
- Department of Drug Sciences, University of Pavia, Viale Taramelli 12, 27100, Pavia, Italy
| | - Giuseppina Sandri
- Department of Drug Sciences, University of Pavia, Viale Taramelli 12, 27100, Pavia, Italy
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26
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Cheng H, Wu H, Guo T, Jin Park H, Li J. Zinc insulin hexamer loaded alginate zinc hydrogel: preparation, characterization and in vivo hypoglycemic ability. Eur J Pharm Biopharm 2022:S0939-6411(22)00183-7. [PMID: 36087882 DOI: 10.1016/j.ejpb.2022.08.016] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 08/22/2022] [Accepted: 08/27/2022] [Indexed: 11/21/2022]
Abstract
Alginate zinc hydrogel loaded with zinc insulin hexamer was prepared and characterized for oral insulin administration. The hydrogel was fabricated by dripping zinc insulin hexamer into sodium alginate solution and followed by crosslinking by zinc chloride. SEM image reveals the zinc insulin hexamer was integrated into the matrix of hydrogel. Zinc insulin hexamer loaded hydrogel shows no obvious cytotoxicity to both HT29 and Caco-2 cells. The developed hydrogel retards the burst release of insulin in simulated gastric fluid but promotes the release when in simulated intestinal fluid. In the diabetic mice, zinc insulin hexamer loaded alginate hydrogel demonstrates significant and prolonged hypoglycemic effect.
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27
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Martins PMM, Batista NN, Santos LD, Dias DR, Schwan RF. Microencapsulation by spray drying of coffee epiphytic yeasts Saccharomyces cerevisiae CCMA 0543 and Torulaspora delbrueckii CCMA 0684. Braz J Microbiol 2022. [PMID: 35676493 DOI: 10.1007/s42770-022-00776-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Accepted: 05/28/2022] [Indexed: 11/02/2022] Open
Abstract
The objective of this work was to evaluate the microencapsulation feasibility of Saccharomyces cerevisiae CCMA 0543 and Torulaspora delbrueckii CCMA 0684 in three different compositions of wall material by spray-dryer. The yeasts (109 CFU mL-1) were microencapsulated separately using maltodextrin (15%), maltodextrin (15%) with sucrose (2%), or maltose (2%) as wall material. The viability was evaluated for 6 months at two different temperatures (7 and 25 °C). The yield, cell viability after spray drying, and characterization of the microcapsules were performed. Results indicate that cell viability ranged between 94.06 and 97.97%. After 6 months, both yeasts stored at 7 °C and 25 °C presented 107 and 102 CFU mL-1, respectively. Regarding Fourier-transform infrared spectroscopy analysis, all microencapsulated yeasts presented typical spectra footprints of maltodextrin. After 6 months of storage, S. cerevisiae CCMA 0543 obtained a 10.8% increase in cell viability using maltodextrin with maltose as wall material compared to maltodextrin and maltodextrin with sucrose. However, T. delbrueckii CCMA 0684 obtained a 13.5% increase in cell viability using only maltodextrin. The study showed that maltodextrin as a wall material was efficient in the microencapsulation of yeasts. It is possible to assume that maltose incorporation increased the cell viability of S. cerevisiae CCMA 0543 during storage.
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28
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Gaenssle ALO, van der Maarel MJEC, Jurak E. The influence of amylose content on the modification of starches by glycogen branching enzymes. Food Chem 2022; 393:133294. [PMID: 35653995 DOI: 10.1016/j.foodchem.2022.133294] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 05/10/2022] [Accepted: 05/21/2022] [Indexed: 11/04/2022]
Abstract
Glycogen branching enzymes (GBEs) have been used to generate new branches in starches for producing slowly digestible starches. The aim of this study was to expand the knowledge about the mode of action of these enzymes by identifying structural aspects of starchy substrates affecting the products generated by different GBEs. The structures obtained from incubating five GBEs (three from glycoside hydrolase family (GH) 13 and two from GH57) on five different substrates exhibited minor but statistically significant correlations between the amount of longer chains (degree of polymerization (DP) 9-24) of the product and both the amylose content and the degree of branching of the substrate (Pearson correlation coefficient of ≤-0.773 and ≥0.786, respectively). GH57 GBEs mainly generated large products with long branches (100-700 kDa and DP 11-16) whereas GH13 GBEs produced smaller products with shorter branches (6-150 kDa and DP 3-10).
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Affiliation(s)
- Aline L O Gaenssle
- Bioproduct Engineering, Engineering and Technology Institute Groningen, University of Groningen, Nijenborgh 4, 9747 AG, Groningen, The Netherlands.
| | - Marc J E C van der Maarel
- Bioproduct Engineering, Engineering and Technology Institute Groningen, University of Groningen, Nijenborgh 4, 9747 AG, Groningen, The Netherlands.
| | - Edita Jurak
- Bioproduct Engineering, Engineering and Technology Institute Groningen, University of Groningen, Nijenborgh 4, 9747 AG, Groningen, The Netherlands.
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29
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Rodrigues Oliveira-Silva IG, Dos Santos MPP, Learsi da Silva Santos Alves SK, Lima-Silva AE, Araujo GGD, Ataide-Silva T. Effect of carbohydrate mouth rinse on muscle strength and muscular endurance: A systematic review with meta-analysis. Crit Rev Food Sci Nutr 2022; 63:8796-8807. [PMID: 35373671 DOI: 10.1080/10408398.2022.2057417] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The present systematic review with meta-analysis summarized studies that investigated the effect of carbohydrate (CHO) mouth rinse on muscle strength and muscular endurance. The search was performed in six databases. Thirteen randomized clinical trials were selected and the standardized mean difference between CHO mouth rinse and placebo for maximal strength and muscular endurance was determined via a random-effects model using Review Manager 5.4 software. Meta-regression was also performed to explore the influence of load, number of sets, number of exercises, fasting time, CHO concentration, and number of mouth rinses on the main outcomes. There was no significant effect of CHO mouth rinse on maximal strength (mean difference= 0.25 kg, 95%CI - 1.81 to 2.32 kg, z = 0.24, p = 0.810). However, there was a significant positive effect of CHO mouth rinse on muscular endurance (mean difference = 1.24 repetitions, 95%CI 0.70 to 1.77 repetitions, z = 4.55, p < 0.001). Meta-regression identified that CHO mouth rinse has greater benefits on muscular endurance when using high workloads, multiple exercises, and a smaller number of mouth rinses (p = 0.001). In conclusion, CHO mouth rinse has no effect on maximal muscle strength but has a positive effect on muscular endurance and seems to optimize when fewer mouth rinses, high workloads and numbers of exercises are used.Supplemental data for this article is available online at https://doi.org/10.1080/10408398.2022.2057417.
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Affiliation(s)
| | - Maryssa Pontes Pinto Dos Santos
- Laboratory of Applied Sports Science, Institute of Physical Education and Sports, Federal University of Alagoas, Maceió, Brazil
| | | | | | - Gustavo Gomes de Araujo
- Post-Graduate Nutrition Program, Faculty of Nutrition, Federal University of Alagoas, Maceió, Brazil
- Laboratory of Applied Sports Science, Institute of Physical Education and Sports, Federal University of Alagoas, Maceió, Brazil
| | - Thays Ataide-Silva
- Post-Graduate Nutrition Program, Faculty of Nutrition, Federal University of Alagoas, Maceió, Brazil
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30
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Stefan-van Staden RI, Bogea IM, Ilie-Mihai RM, Gheorghe DC, Coroş M, Pruneanu SM. Stochastic microsensors based on modified graphene for pattern recognition of maspin in biological samples. Anal Bioanal Chem 2022; 414:3667-3673. [PMID: 35266021 DOI: 10.1007/s00216-022-04007-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 02/10/2022] [Accepted: 03/03/2022] [Indexed: 11/01/2022]
Abstract
Maspin is a novel serine protease inhibitor differentially expressed in several types of human cancers. It proved to be a key biomarker in the assessment of gastric cancer. Therefore, we design, characterize, and validate two stochastic microsensors based on graphene co-doped with N and S, and modified with α-cyclodextrin and maltodextrin, for the pattern recognition and quantification of maspin in whole blood, gastric tumor tissue, saliva, and urine. While the sensitivities were comparable with magnitude order, the variations were in the wideness of the linear concentration range, when measurements were performed at a pH of 7.40. Very low limits of quantification were recorded at both working pHs: 7.40, and 3.00. High recoveries of maspin in whole blood, gastric tissue tumor, saliva, and urine were also recorded.
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Affiliation(s)
- Raluca-Ioana Stefan-van Staden
- Laboratory of Electrochemistry and PATLAB, National Institute of Research for Electrochemistry and Condensed Matter, 202 Splaiul Independentei Str., 060021, Bucharest-6, Romania. .,Faculty of Applied Chemistry and Material Science, Politehnica University of Bucharest, Bucharest, Romania.
| | - Iuliana Mihaela Bogea
- Laboratory of Electrochemistry and PATLAB, National Institute of Research for Electrochemistry and Condensed Matter, 202 Splaiul Independentei Str., 060021, Bucharest-6, Romania.,Faculty of Applied Chemistry and Material Science, Politehnica University of Bucharest, Bucharest, Romania
| | - Ruxandra-Maria Ilie-Mihai
- Laboratory of Electrochemistry and PATLAB, National Institute of Research for Electrochemistry and Condensed Matter, 202 Splaiul Independentei Str., 060021, Bucharest-6, Romania.
| | - Damaris-Cristina Gheorghe
- Laboratory of Electrochemistry and PATLAB, National Institute of Research for Electrochemistry and Condensed Matter, 202 Splaiul Independentei Str., 060021, Bucharest-6, Romania
| | - Maria Coroş
- National Institute for Research and Development of Isotopic and Molecular Technologies, 67-103, Donat Street, Cluj Napoca, Romania
| | - Stela Maria Pruneanu
- National Institute for Research and Development of Isotopic and Molecular Technologies, 67-103, Donat Street, Cluj Napoca, Romania
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31
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Nguyen TT, Voilley A, Tran TTT, Waché Y. Microencapsulation of Hibiscus sabdariffa L. Calyx Anthocyanins with Yeast Hulls. Plant Foods Hum Nutr 2022; 77:83-89. [PMID: 35072856 DOI: 10.1007/s11130-022-00947-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 12/29/2021] [Indexed: 06/14/2023]
Abstract
Yeast hulls, due to their specific thin mannoprotein layer and high content of β-glucan, constitute a promising material to stabilise the colour of anthocyanins. This study evaluates the potential of yeast hulls on the freeze-drying encapsulation of anthocyanins-rich extract from Hibiscus sabdariffa L. calyx with comparison to maltodextrin microcapsules. The moisture content (5.28-16.38%), water activity (< 0.039-0.307) and hygroscopicity (17.50-25.99 g/100 g) of obtained powders were evaluated. The stability of encapsulated anthocyanins, monitored through the total anthocyanin content, was evaluated with the pH differential method immediately after production and after a 10-week storage under different conditions of temperature (5 or 37 °C), humidity (45 or 85% RH), in presence or absence of light. The colour parameters (a, b*, L*, C*, H°, ΔE*) of powders were measured. The results indicated that yeast-hulls showed a good ability to protect anthocyanin against the influence of temperature, light, moisture compared to freeze-dried anthocyanins-rich extracts (p < 0.05). Yeast hulls protected anthocyanin better than maltodextrin under high humidity conditions (p < 0.05).
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Affiliation(s)
- T-Thu Nguyen
- International Joint Research Laboratory Tropical Bioresources & Biotechnology between PAM, UMR A 02.102 (Université de Bourgogne Franche-Comté and L'Institut Agro Dijon) and SBFT (Hanoi University of Science and Technology), L'Institut Agro Dijon, 1, esplanade Erasme, Dijon, France.
- Institute of Natural Products Chemistry, Vietnam Academy of Science and Technology, Hanoi, Vietnam.
| | - Andrée Voilley
- International Joint Research Laboratory Tropical Bioresources & Biotechnology between PAM, UMR A 02.102 (Université de Bourgogne Franche-Comté and L'Institut Agro Dijon) and SBFT (Hanoi University of Science and Technology), L'Institut Agro Dijon, 1, esplanade Erasme, Dijon, France
| | - Thi Thu Thuy Tran
- Institute of Natural Products Chemistry, Vietnam Academy of Science and Technology, Hanoi, Vietnam
| | - Yves Waché
- International Joint Research Laboratory Tropical Bioresources & Biotechnology between PAM, UMR A 02.102 (Université de Bourgogne Franche-Comté and L'Institut Agro Dijon) and SBFT (Hanoi University of Science and Technology), L'Institut Agro Dijon, 1, esplanade Erasme, Dijon, France
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32
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Ruggeri M, Bianchi E, Rossi S, Boselli C, Icaro Cornaglia A, Malavasi L, Carzino R, Suarato G, Sánchez-Espejo R, Athanassiou A, Viseras C, Ferrari F, Sandri G. Maltodextrin-amino acids electrospun scaffolds cross-linked with Maillard-type reaction for skin tissue engineering. Biomater Adv 2022; 133:112593. [PMID: 35527142 DOI: 10.1016/j.msec.2021.112593] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 11/12/2021] [Accepted: 11/30/2021] [Indexed: 10/19/2022]
Abstract
The goal of this work is the design and the development of scaffolds based on maltodextrin (MD) to recover chronic lesions. MD was mixed with arginine/lysine/polylysine and the electrospinning was successfully used to prepare scaffolds with uniform and continuous nanofibers having regular shape and smooth surface. A thermal treatment was applied to obtain insoluble scaffolds in aqueous environment, taking the advantage of amino acids-polysaccharide conjugates formed via Maillard-type reaction. The morphological analysis showed that the scaffolds had nanofibrous structures, and that the cross-linking by heating did not significantly change the nanofibers' dimensions and did not alter the system stability. Moreover, the heating process caused a reduction of free amino group and proportionally increased scaffold cross-linking degree. The scaffolds were elastic and resistant to break, and possessed negative zeta potential in physiological fluids. These were characterized by direct antioxidant properties and Fe2+ chelation capability (indirect antioxidant properties). Moreover, the scaffolds were cytocompatible towards fibroblasts and monocytes-derived macrophages, and did not show any significant pro-inflammatory activity. Finally, those proved to accelerate the recovery of the burn/excisional wounds. Considering all the features, MD-poly/amino acids scaffolds could be considered as promising medical devices for the treatment of chronic wounds.
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Affiliation(s)
- Marco Ruggeri
- Department of Drug Sciences, University of Pavia, Viale Taramelli 12, 27100 Pavia, Italy
| | - Eleonora Bianchi
- Department of Drug Sciences, University of Pavia, Viale Taramelli 12, 27100 Pavia, Italy
| | - Silvia Rossi
- Department of Drug Sciences, University of Pavia, Viale Taramelli 12, 27100 Pavia, Italy
| | - Cinzia Boselli
- Department of Drug Sciences, University of Pavia, Viale Taramelli 12, 27100 Pavia, Italy
| | - Antonia Icaro Cornaglia
- Department of Public Health, Experimental and Forensic Medicine, University of Pavia, via Forlanini 2, 27100 Pavia, Italy
| | - Lorenzo Malavasi
- Department of Chemistry, University of Pavia, Viale Taramelli 14, 27100 Pavia, Italy
| | - Riccardo Carzino
- Smart Materials, Istituto Italiano di Tecnologia, Via Morego 30, 16163 Genova, Italy
| | - Giulia Suarato
- Smart Materials, Istituto Italiano di Tecnologia, Via Morego 30, 16163 Genova, Italy
| | - Rita Sánchez-Espejo
- Andalusian Institute of Earth Sciences, CSIC-UGR, Avenida de las Palmeras 4, Armilla, Granada 18100, Spain; Department of Pharmacy and Pharmaceutical Technology, Faculty of Pharmacy, University of Granada, Campus of Cartuja, 18071 Granada, Spain
| | | | - Cesar Viseras
- Andalusian Institute of Earth Sciences, CSIC-UGR, Avenida de las Palmeras 4, Armilla, Granada 18100, Spain; Department of Pharmacy and Pharmaceutical Technology, Faculty of Pharmacy, University of Granada, Campus of Cartuja, 18071 Granada, Spain
| | - Franca Ferrari
- Department of Drug Sciences, University of Pavia, Viale Taramelli 12, 27100 Pavia, Italy
| | - Giuseppina Sandri
- Department of Drug Sciences, University of Pavia, Viale Taramelli 12, 27100 Pavia, Italy.
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Li X, Zhang ZH, Qiao J, Qu W, Wang MS, Gao X, Zhang C, Brennan CS, Qi X. Improvement of betalains stability extracted from red dragon fruit peel by ultrasound-assisted microencapsulation with maltodextrin. Ultrason Sonochem 2022; 82:105897. [PMID: 34990969 PMCID: PMC8799603 DOI: 10.1016/j.ultsonch.2021.105897] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 12/15/2021] [Accepted: 12/25/2021] [Indexed: 05/24/2023]
Abstract
Natural betalains can be potential food additives because of their antioxidant activities, but they have poor thermal stability. In this study, betalains were extracted from red dragon fruit peel, and then encapsulated with maltodextrin by ultrasound method to increase the physicochemical properties of betalains microcapsules. The encapsulation efficiency of the betalains was above 79%, and the particle size and Zeta potential values were 275.46 nm and -29.01 mV, respectively. Compared to the control sample, onset temperature and DPPH free radical scavenging of betalains microcapsules under the modest ultrasound treatment (200 W, 5 min) was increased by 1.6 °C and 12.24%, respectively. This increase could be due to the ability of ultrasonification to create interactions between maltodextrin and betalains (as evidenced by FT-IR). Therefore, modest ultrasound treatment can be used for microcapsulation to improve the stability of betalains, and then expand the application of betalains in heat processed food field.
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Affiliation(s)
- Xiaolan Li
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Zhi-Hong Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Jiaqi Qiao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Wenjuan Qu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Man-Sheng Wang
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, 348 West XianJiahu Road, Changsha 410205, China
| | - Xianli Gao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Cunsheng Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
| | | | - Xianghui Qi
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
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Meléndez-Ortiz HI, Galindo RB, Puente-Urbina B, Sánchez-Orozco JL, Ledezma A. Antimicrobial cotton gauzes modified with poly(acrylic acid-co- maltodextrin) hydrogel using chitosan as crosslinker. Int J Biol Macromol 2021; 198:119-127. [PMID: 34963627 DOI: 10.1016/j.ijbiomac.2021.12.083] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2021] [Revised: 12/13/2021] [Accepted: 12/14/2021] [Indexed: 11/05/2022]
Abstract
Cotton gauzes were grafted with a hydrogel of maltodextrin (MD) and poly(acrylic acid) (PAAc) using N-maleyl chitosan as crosslinker to obtain materials with antimicrobial properties. Reaction parameters including monomer, crosslinker, and initiator concentrations were studied. The modification with the copolymer poly(acrylic acid)-co-maltodextrin (PAAc-co-MD) was corroborated by Fourier transform infrared spectroscopy (FT-IR), thermogravimetric analysis (TGA), and scanning electron microscopy (SEM). The grafted gauzes (gauze-g-(PAAc-co-MD)) were able to load vancomycin and inhibit the growth of Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) bacteria. In addition, the incorporation of chitosan as crosslinker showed a synergistic effect against these bacteria. The prepared gauze-g-(PAAc-co-MD) materials could be used in the biomedical area particularly as antimicrobial wound dressings.
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Affiliation(s)
- H Iván Meléndez-Ortiz
- CONACyT-Centro de Investigación en Química Aplicada, Blvd. Enrique Reyna Hermosillo # 140, 25294 Saltillo, Mexico.
| | - Rebeca Betancourt Galindo
- Centro de Investigación en Química Aplicada, Blvd. Enrique Reyna Hermosillo # 140, 25294 Saltillo, Mexico
| | - Bertha Puente-Urbina
- Centro de Investigación en Química Aplicada, Blvd. Enrique Reyna Hermosillo # 140, 25294 Saltillo, Mexico
| | - Jorge L Sánchez-Orozco
- Centro de Investigación en Química Aplicada, Blvd. Enrique Reyna Hermosillo # 140, 25294 Saltillo, Mexico
| | - Antonio Ledezma
- Centro de Investigación en Química Aplicada, Blvd. Enrique Reyna Hermosillo # 140, 25294 Saltillo, Mexico
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Xu X, Gao C, Xu J, Meng L, Wang Z, Yang Y, Shen X, Tang X. Hydration and plasticization effects of maltodextrin on the structure and cooking quality of extruded whole buckwheat noodles. Food Chem 2021;:131613. [PMID: 34815111 DOI: 10.1016/j.foodchem.2021.131613] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Revised: 11/04/2021] [Accepted: 11/11/2021] [Indexed: 11/21/2022]
Abstract
In order to improve the structure and cooking quality of extruded whole buckwheat noodles (EWBN), maltodextrin (MD), the homologous substances of starch, was added to buckwheat flour to prepare the EWBN. Hydrogen bonds formed between MD and buckwheat starch molecules and the crystallinity of EWBN decreased as determined by FT-IR and X-ray diffraction, which indicated plasticization effects of MD on buckwheat starch. The content of tightly bound water first increased and then decreased with the increasing amount of MD and the cooking time of EWBM decreased from 5.4 to 3.1 min due to the hydration effects of MD. The cooking loss first decreased and then increased, and showed a minimum value of 9.22% when adding 1 wt% of MD. For texture properties, the hardness, stickiness, chewiness and elongation at break of EWBN first increased and then decreased with the addition of MD, and all reached the maximum value at 3 wt% of MD. These findings showed the potential of adding MD, especially at the appropriate concentration, for improving structure and cooking quality of EWBN.
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36
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Majd M, Nojavan S. Magnetic dispersive solid-phase extraction of triazole and triazine pesticides from vegetable samples using a hydrophilic-lipophilic sorbent based on maltodextrin- and β-cyclodextrin-functionalized graphene oxide. Mikrochim Acta 2021; 188:380. [PMID: 34648094 DOI: 10.1007/s00604-021-05039-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Accepted: 09/26/2021] [Indexed: 10/20/2022]
Abstract
Maltodextrin- and β-cyclodextrin-functionalized magnetic graphene oxide (mGO/β-CD/MD), a novel hydrophilic-lipophilic composite, was successfully fabricated and used for the co-extraction of triazines and triazoles from vegetable samples before HPLC-UV analysis. mGO/β-CD/MD was synthesized by chemical bonding of β-CD and MD to the surface of mGO, using epichlorohydrin (ECH) as a linker. The successful synthesis of mGO/β-CD/MD was confirmed by characterization tests, including attenuated total reflection-Fourier transform infrared spectroscopy (ATR-FTIR), X-ray diffraction (XRD), field emission scanning electron microscopy (FESEM), vibrating sample magnetometry (VSM), thermogravimetric analysis (TGA), energy-dispersive X-ray spectroscopy (EDX), Brunauer-Emmett-Teller (BET), and Barrett-Joyner-Halenda (BJH) analyses. The hydrophobic cavity of β-CD and a large number of hydroxyl groups on the MD structure contributed to the co-extraction of mentioned pesticides with a wide range of polarity. Under the optimized condition (sorbent amount, 30 mg; desorption time, 10 min; desorption solvent volume, 300 μL; desorption solvent, methanol/acetonitrile (1:1) containing 5% (v/v) acetic acid; extraction time, 20 min; and pH of sample solution, 7.0), good linearity within the range 1.0-1000 μg L-1 (r2 ≥ 0.992) was achieved. Extraction efficiencies were in the range 66.4-95.3%, and the limits of detection were 0.01-0.08 μg L-1. Relative recoveries for spiked samples were obtained in the range 88.4-112.0%, indicating that the matrix effect was insignificant, and good precisions (intra- and inter-day) were also achieved (RSDs < 9.0%, n = 3). The results confirmed that the developed method was efficient for the determination of trace amounts of pesticides in potato, tomato, and corn samples.
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Affiliation(s)
- Mahshid Majd
- Department of Analytical Chemistry and Pollutants, Shahid Beheshti University, G. C, Evin, 1983969411, Tehran, Iran
| | - Saeed Nojavan
- Department of Analytical Chemistry and Pollutants, Shahid Beheshti University, G. C, Evin, 1983969411, Tehran, Iran.
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Vélez-Erazo EM, Silva IL, Comunian T, Kurozawa LE, Hubinger MD. Effect of chia oil and pea protein content on stability of emulsions obtained by ultrasound and powder production by spray drying. J Food Sci Technol 2021; 58:3765-3779. [PMID: 34471300 DOI: 10.1007/s13197-020-04834-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/10/2020] [Accepted: 10/01/2020] [Indexed: 10/23/2022]
Abstract
Chia oil is susceptible to oxidation and to make this oil application into foodstuffs possible, chia-oil based microparticles were produced. Oil-in-water emulsions were produced by ultrasound and their stability was maximized using a central composite rotational design (X1: pea protein X2: oil concentration). Hi-Cap® 100 (HC) or maltodextrin (MD) were used as carrier agents in spray drying. The validated formulation with 13.50% (w/w) oil and 3.87% (w/w) pea protein presented the best stability conditions (no phase separation for 7 days, monomodal size distribution, and 1.59 μm of moda diameter). Particles showed high encapsulation efficiency (87.71 and 91.97% for MD and HC, respectively) and low water activity and moisture values (0.114-0.150% and 2.64-3.41%, respectively). HC particles exhibited better physicochemical and structural characteristics, apart from their good reconstitution, which shows the potential of this approach as a viable alternative for the use of rich-plant ingredients, such as chia oil and pea protein.
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Affiliation(s)
- Eliana M Vélez-Erazo
- Department of Food Engineering, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP 13083-862 Brazil
| | - Isabela Lima Silva
- Department of Food Engineering, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP 13083-862 Brazil
| | - Talita Comunian
- Department of Food Engineering, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP 13083-862 Brazil
| | - Louise E Kurozawa
- Department of Food Engineering, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP 13083-862 Brazil
| | - Miriam Dupas Hubinger
- Department of Food Engineering, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP 13083-862 Brazil
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Gaenssle ALO, Bax HHM, van der Maarel MJEC, Jurak E. GH13 Glycogen branching enzymes can adapt the substrate chain length towards their preferences via α-1,4-transglycosylation. Enzyme Microb Technol 2021; 150:109882. [PMID: 34489035 DOI: 10.1016/j.enzmictec.2021.109882] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 06/30/2021] [Accepted: 07/26/2021] [Indexed: 11/16/2022]
Abstract
Glycogen branching enzymes (GBEs; 1,4-α-glucan branching enzyme; E.C. 2.4.1.18) have so far been described to be capable of both α-1,6-transglycosylation (branching) and α-1,4-hydrolytic activity. The aim of the present study was to elucidate the mode of action of three distantly related GBEs from the glycoside hydrolase family 13 by in depth analysis of the activity on a well-defined substrate. For this purpose, the GBEs from R. marinus (RmGBE), P. mobilis (PmGBE1), and B. fibrisolvens (BfGBE) were incubated with a highly pure fraction of a linear substrate of 18 anhydroglucose units. A well-known and characterized branching enzyme from E. coli (EcGBE) was also taken along. Analysis of the chain length distribution over time revealed that, next to hydrolytic and branching activity, all three GBEs were capable of generating chains longer than the substrate, clearly showing α-1,4-transglycosylation activity. Furthermore, the GBEs used those elongated chains for further branching. The sequential activity of elongation and branching enabled the GBEs to modify the substrate to a far larger extent than would have been possible with branching activity alone. Overall, the three GBEs acted ambiguous on the defined substrate. RmGBE appeared to have a strong preference towards transferring chains of nine anhydroglucose units, even during elongation, with a comparably low activity. BfGBE generated an array of elongated chains before using the chains for introducing branches while PmGBE1 exhibited a behaviour intermediate of the other two enzymes. On the basis of the mode of action revealed in this research, an updated model of the mechanism of GBEs was proposed now including the α-1,4-transglycosylation activity.
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Affiliation(s)
- Aline Lucie Odette Gaenssle
- Bioproduct Engineering, Engineering and Technology Institute Groningen, University of Groningen, Nijenborgh 4, Groningen, 9747 AG, the Netherlands
| | - Hilda Hubertha Maria Bax
- Bioproduct Engineering, Engineering and Technology Institute Groningen, University of Groningen, Nijenborgh 4, Groningen, 9747 AG, the Netherlands
| | | | - Edita Jurak
- Bioproduct Engineering, Engineering and Technology Institute Groningen, University of Groningen, Nijenborgh 4, Groningen, 9747 AG, the Netherlands.
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39
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Wang T, Chen K, Zhang X, Yu Y, Yu D, Jiang L, Wang L. Effect of ultrasound on the preparation of soy protein isolate- maltodextrin embedded hemp seed oil microcapsules and the establishment of oxidation kinetics models. Ultrason Sonochem 2021; 77:105700. [PMID: 34364068 PMCID: PMC8350418 DOI: 10.1016/j.ultsonch.2021.105700] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 07/23/2021] [Accepted: 07/27/2021] [Indexed: 05/06/2023]
Abstract
In this study, microcapsules were prepared by spray drying and embedding hemp seed oil (HSO) with soy protein isolate (SPI) and maltodextrin (MD) as wall materials. The effect of ultrasonic power on the microstructure and characteristics of the composite emulsion and microcapsules was studied. Studies have shown that ultrasonic power has a significant impact on the stability of composite emulsions. The particle size of the composite emulsion after 450 W ultrasonic treatment was significantly lower than the particle size of the emulsion without the ultrasonic treatment. Through fluorescence microscopy observation, HSO was found to be successfully embedded in the wall materials to form an oil/water (O/W) composite emulsion. The spray-dried microcapsules showed a smooth spherical structure through scanning electron microscopy (SEM), and the particle size was 10.7 μm at 450 W. Fourier transform infrared (FTIR) spectroscopy analysis found that ultrasonic treatment would increase the degree of covalent bonding of the SPI-MD complex to a certain extent, thereby improving the stability and embedding effect of the microcapsules. Finally, oxidation kinetics models of HSO and HSO microcapsules were constructed and verified. The zero-order model of HSO microcapsules was found to have a higher degree of fit; after verification, the model can better reflect the quality changes of HSO microcapsules during storage.
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Affiliation(s)
- Tong Wang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Kuiren Chen
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xingzhen Zhang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yingjie Yu
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Dianyu Yu
- School of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Lianzhou Jiang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Liqi Wang
- School of Computer and Information Engineering, Harbin University of Commerce, Harbin 150028, China
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40
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Dai Y, Zhang T, Jiang B, Mu W, Chen J, Hassanin HA. Dictyoglomus turgidum DSM 6724 α-Glucan Phosphorylase: Characterization and Its Application in Multi-enzyme Cascade Reaction for D-Tagatose Production. Appl Biochem Biotechnol 2021; 193:3719-3731. [PMID: 34379312 DOI: 10.1007/s12010-021-03624-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2021] [Accepted: 07/12/2021] [Indexed: 11/25/2022]
Abstract
Phosphorylase is a type of enzyme-producing sugar phosphates through the reversible phosphorolysis reactions of glycosides, which makes it an important starting enzyme in multi-enzyme systems for rare sugar biomanufacturing. To investigate its application in D-tagatose biosynthesis from maltodextrin using in vitro multi-enzyme cascade biosystem, the α-glucan phosphorylase (αGP; EC 2.4.1.1) from the thermophile D. turgidum DSM 6724 was prepared and characterized. It exhibited the specific activity of 30.28 U/mg at its optimal temperature of 70 °C. Thermostability results revealed that DituαGP could maintain more than 25% of initial activity for 4 h, even at 90 °C. The highest activity was observed at pH 5.5, and most divalent metal ions deactivated the enzyme. DituαGP exhibited great application potential in the multi-enzyme system that about 3.919 g/L of D-tagatose was produced from 150 g/L of maltodextrin within 36 h. DituαGP has played an important role in this biosystem and will also be applied in the synthesis of other rare sugars from maltodextrin.
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Affiliation(s)
- Yiwei Dai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China
| | - Tao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China.,International Joint Laboratory On Food Safety, Jiangnan University, Wuxi, 214122, Jiangsu, China
| | - Bo Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China. .,International Joint Laboratory On Food Safety, Jiangnan University, Wuxi, 214122, Jiangsu, China.
| | - Wanmeng Mu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China.,International Joint Laboratory On Food Safety, Jiangnan University, Wuxi, 214122, Jiangsu, China
| | - Jingjing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China.,International Joint Laboratory On Food Safety, Jiangnan University, Wuxi, 214122, Jiangsu, China
| | - Hinawi Am Hassanin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China
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Kim JH, Kim JH, Eun JB. Optimization of spray drying process parameters for production of Japanese apricot ( Prunus mume Sieb. et Zucc.) juice powder. Food Sci Biotechnol 2021; 30:1075-1086. [PMID: 34471561 PMCID: PMC8364618 DOI: 10.1007/s10068-021-00950-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Revised: 07/07/2021] [Accepted: 07/14/2021] [Indexed: 10/20/2022] Open
Abstract
Optimization of spray drying conditions namely inlet air temperature (IAT) and maltodextrin (MD) concentration was utilized by response surface methodology for Japanese apricot (Prunus mume Sieb. et Zucc.) juice powder (JAJP) manufacture. Drying yield, moisture content, water solubility index (WSI), bulk density, color, pH, total phenol content (TPC), total flavonoid content (TFC), vitamin C content, and DPPH radical-scavenging activity of juice powder were measured. Moisture content, vitamin C content, color, DPPH radical-scavenging activity, pH, and bulk density were greatly influenced by IAT, but drying yield, WSI, TPC, and TFC were only significantly affected by MD concentration. The spray drying condition was optimum at 10% MD concentration and 165.8 °C IAT. The properties of juice powder were 37.50% drying yield, 4.81% moisture content, 134.25 mg/g vitamin C content, 27.52% DPPH radical-scavenging activity, 2.78 pH, 89.15% WSI, 232.856 μg GAE/100 g TPC, 404.66 μg CE/100 g TFC, and 0.49 bulk density. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s10068-021-00950-8.
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Affiliation(s)
- Ju-Hui Kim
- Department of Food Science and Technology, Graduate School of Chonnam National University, 77 Yongbong-ro Buk-gu, Gwangju, 61186 South Korea
| | - Jang H. Kim
- School of Family and Consumer Sciences, College of Agricultural and Life Sciences, University of Idaho, Moscow, ID 83843 USA
| | - Jong-Bang Eun
- Department of Food Science and Technology, Graduate School of Chonnam National University, 77 Yongbong-ro Buk-gu, Gwangju, 61186 South Korea
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Niu B, Feng S, Xuan S, Shao P. Moisture and caking resistant Tremella fuciformis polysaccharides microcapsules with hypoglycemic activity. Food Res Int 2021; 146:110420. [PMID: 34119239 DOI: 10.1016/j.foodres.2021.110420] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 04/06/2021] [Accepted: 05/11/2021] [Indexed: 11/23/2022]
Abstract
Tremella fuciformis polysaccharides (TPs) have attracted extensive attention as functional food constituents due to their bioactivity. However, β-D-glucan obtained from TPs is readily degraded by oxidation and easy to absorb water and agglomerate. The purpose of this study was to reduce moisture adsorption and caking strength through spray drying by using maltodextrin as wall materials and explore the hypoglycemic effect and molecular mechanism of TPs microcapsules. It was observed that dextrose equivalent (DE) value and concentration of maltodextrin (MD) affect the morphology, encapsulation efficiency, loading capacity, water adsorption and caking strength of TPs microcapsules powder. The administration of TPs microcapsules powder prevented body weight and serum insulin loss, and significantly decreased the blood glucose level, serum triglycerides, as well as total cholesterol levels, which seemed to be related to increasing the glycogen synthesis and facilitating the glucose transportation by regulating the PI3K/Akt pathway.
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Kalra A, Bhat P, Kaur IP. Deciphering molecular mechanics in the taste masking ability of Maltodextrin: Developing pediatric formulation of Oseltamivir for viral pandemia. Carbohydr Polym 2021; 260:117703. [PMID: 33712119 DOI: 10.1016/j.carbpol.2021.117703] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 01/19/2021] [Accepted: 01/24/2021] [Indexed: 11/17/2022]
Abstract
Present research work was aimed at masking the bitter taste of anti- viral drug Oseltamivir phosphate (Ost) by complexing it with pea starch maltodextrin- Kleptose Linecaps® (Mld). The Ost groups involved in triggering the bitter sensation were identified by computationally assessing its interaction with human bitter taste receptor hTAS2R 38. A series of exhaustive molecular dynamics (MD) simulation was run using Schrodinger® suite to understand the type of interaction of Ost with Mld. Experimentally, complexes of Ost with Mld were realized by solution method. The complexes were characterized using differential scanning colorimetry (DSC), fourier transform-infrared spectroscopy (FT-IR), powder X-ray diffraction (PXRD), hot stage microscopy (HSM), scanning electron microscopy (SEM), proton NMR (1H-NMR) and Carbon-13 nuclear magnetic resonance (13C-NMR). Ost-oral dispersible mini tablets (ODMT) were prepared by direct compression and optimised using mixture designs. Finally, bitter taste perception of Ost-ODMT was evaluated in healthy human volunteers of either sex. Computational assessment, involving interaction of Ost with bitter receptor, predicted the involvement of free amino group of Ost in triggering the bitter response whereas, MD simulation predicted the formation of stable complex between Ost and double helical confirmation of Mld. Different characterization techniques confirmed the findings of MD simulation. Results from the taste assessment in human volunteers revealed a significant reduction in bitter taste of prepared Ost-ODMT.
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Affiliation(s)
- Atin Kalra
- University Institute of Pharmaceutical Sciences, Panjab University, Chandigarh, 160014, India
| | - Pritesh Bhat
- Schrodinger Inc., RR Nagar, Bangalore, 560098, India
| | - Indu Pal Kaur
- University Institute of Pharmaceutical Sciences, Panjab University, Chandigarh, 160014, India.
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44
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Anitha DPM, Sellamuthu PS. Microencapsulation of probiotics in finger millet milk complex to improve encapsulation efficiency and viability. FOOD SCI TECHNOL INT 2021; 28:216-232. [PMID: 33779343 DOI: 10.1177/10820132211003706] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This study aimed to assess the effectiveness of finger millet milk complex (almond gum with maltodextrin) to encapsulate the isolated Lactobacillus strains. The wall materials were optimized based on its encapsulation efficiency, antioxidant activity, total phenol content and encapsulation yield. The strains were spray-dried at the optimized condition: 120 °C inlet temperature, maltodextrin 30% and almond gum 1.5%. Survival count of microencapsulated Lactobacillus plantarum RS09 and RS23 strains were 7.91 and 7.83 CFU/g respectively. Viability of microencapsulated strains and free cells under low pH, bile salt, simulated gastric juice and intestinal juice were assessed. Strain RS09 exhibited the highest viable count. Addition of almond gum and finger millet milk increased the phenolic content and offered a protective effect to the strains during spray drying. Results also showed that the powders were amorphous with partial irregularities and a smooth surface with less dents. Hence, they could be used as potential encapsulating agents during spray drying.
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Affiliation(s)
| | - Periyar Selvam Sellamuthu
- Department of Food Process Engineering, SRM Institute of Science and Technology, Kattankulathur, India
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Li Q, Ma Z, Meng D, Sui X, You C. Facile biosynthesis of synthetic crystalline cellulose nanoribbon from maltodextrin through a minimized two-enzyme phosphorylase cascade and its application in emulsion. J Biotechnol 2021; 332:54-60. [PMID: 33785372 DOI: 10.1016/j.jbiotec.2021.03.018] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2020] [Revised: 02/24/2021] [Accepted: 03/24/2021] [Indexed: 11/19/2022]
Abstract
Nanocellulose has many promising applications such as a green ingredient for Pickering emulsion. Traditional strategies to produce nanocellulose, which are acid or enzymatic hydrolysis and mechanical methods on natural complicated cellulose, are hard to control and can result in significant pollutants during the processes. Herein, we demonstrated a facile and sustainable method for the biocatalytic production of insoluble synthetic crystalline cellulose nanoribbon (CCNR) from cheap maltodextrin by coupling α-glucan phosphorylase (αGP) and cellodextrin phosphorylase (CDP) using cellobiose as a primer. And by optimizing the combination of different αGP and CDP, it turned out that the optimal enzyme combination is αGP from Thermotoga maritime and CDP from Clostridium thermocellum, in which CDP was attached to a family 9 cellulose-binding module. The product yield and degree of polymerization (DP) of insoluble synthetic CCNR was affected by the primer concentration at a fixed concentration of maltodextrin. After optimization of reaction conditions, the highest product yield of insoluble synthetic CCNR was 44.92 % and the highest DP of the insoluble synthetic CCNR was 24 from 50 g 1-1 maltodextrin. This insoluble synthetic CCNR can be used as a Pickering emulsions stabilizer, showing excellent emulsifiability. This study provides a promising alternative for cost-efficient production of insoluble synthetic CCNR which was used as a green emulsion stabilizer.
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Affiliation(s)
- Qiangzi Li
- University of Chinese Academy of Sciences 19A Yuquan Road, Shijingshan District, Beijing 100049, P.R. China; Tianjin Institute of Industrial Biotechnology Chinese Academy of Sciences 32 West 7th Avenue, Tianjin Airport Economic Area, Tianjin 300308, P.R. China
| | - Zhongsheng Ma
- Key Lab of Science and Technology of Eco-Textile, Ministry of Education, College of Chemistry, Chemical Engineering and Biotechnology, Donghua University, Shanghai, 201620, P.R. China; Innovation Center for Textile Science and Technology of DHU, Donghua University, Shanghai, 201620, P.R. China
| | - Dongdong Meng
- Tianjin Institute of Industrial Biotechnology Chinese Academy of Sciences 32 West 7th Avenue, Tianjin Airport Economic Area, Tianjin 300308, P.R. China
| | - Xiaofeng Sui
- Key Lab of Science and Technology of Eco-Textile, Ministry of Education, College of Chemistry, Chemical Engineering and Biotechnology, Donghua University, Shanghai, 201620, P.R. China; Innovation Center for Textile Science and Technology of DHU, Donghua University, Shanghai, 201620, P.R. China.
| | - Chun You
- University of Chinese Academy of Sciences 19A Yuquan Road, Shijingshan District, Beijing 100049, P.R. China; Tianjin Institute of Industrial Biotechnology Chinese Academy of Sciences 32 West 7th Avenue, Tianjin Airport Economic Area, Tianjin 300308, P.R. China; National Technology Innovation Center of Synthetic Biology, Tianjin 300308, P.R. China.
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Siccama JW, Pegiou E, Eijkelboom NM, Zhang L, Mumm R, Hall RD, Schutyser MAI. The effect of partial replacement of maltodextrin with vegetable fibres in spray-dried white asparagus powder on its physical and aroma properties. Food Chem 2021; 356:129567. [PMID: 33819784 DOI: 10.1016/j.foodchem.2021.129567] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Revised: 02/05/2021] [Accepted: 03/07/2021] [Indexed: 10/21/2022]
Abstract
Asparagus concentrate was spray-dried in different carrier formulations in which maltodextrin was partially replaced by cellulose-based carriers, i.e. asparagus fibre, citrus fibre or microcrystalline cellulose. This replacement was limited to a maximum level of 3% w/w for asparagus and citrus fibres, and 10% w/w for microcrystalline cellulose, due to fibre insolubility and increased viscosity of the feed. Powders obtained from feed solutions with an initial solids content of 40% w/w showed better physical properties and aroma retention than 30% w/w. Partial replacement of maltodextrin by cellulose-based carriers resulted in powders with similar physical properties as the control and did not detrimentally influence the aroma profiles as analyzed by headspace solid-phase microextraction and gas chromatography-mass spectrometry. This research shows that fibre obtained from asparagus waste streams could potentially be used as a carrier to produce spray-dried asparagus powder with retained key asparagus volatiles such as 2-methoxy-3-isopropyl pyrazine.
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Affiliation(s)
- Joanne W Siccama
- Wageningen University & Research, Laboratory of Food Process Engineering, P.O. Box 16, 6700AA Wageningen, The Netherlands
| | - Eirini Pegiou
- Wageningen University & Research, Laboratory of Plant Physiology, P.O. Box 16, 6700AA Wageningen, The Netherlands
| | - Nienke M Eijkelboom
- Wageningen University & Research, Laboratory of Food Process Engineering, P.O. Box 16, 6700AA Wageningen, The Netherlands
| | - Lu Zhang
- Wageningen University & Research, Laboratory of Food Process Engineering, P.O. Box 16, 6700AA Wageningen, The Netherlands
| | - Roland Mumm
- Wageningen University & Research, Bioscience, P.O. Box 16, 6700AA Wageningen, The Netherlands
| | - Robert D Hall
- Wageningen University & Research, Laboratory of Plant Physiology, P.O. Box 16, 6700AA Wageningen, The Netherlands; Wageningen University & Research, Bioscience, P.O. Box 16, 6700AA Wageningen, The Netherlands
| | - Maarten A I Schutyser
- Wageningen University & Research, Laboratory of Food Process Engineering, P.O. Box 16, 6700AA Wageningen, The Netherlands.
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Mohd Suhaimi NI, Mat Ropi AA, Shaharuddin S. Safety and quality preservation of starfruit ( Averrhoa carambola) at ambient shelf life using synergistic pectin- maltodextrin-sodium chloride edible coating. Heliyon 2021; 7:e06279. [PMID: 33681497 PMCID: PMC7910501 DOI: 10.1016/j.heliyon.2021.e06279] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Revised: 08/18/2020] [Accepted: 02/10/2021] [Indexed: 11/24/2022] Open
Abstract
The demand for fresh, safe, and healthy fruits by consumers has increased, which concurrently occurs with an increase in initiatives on reducing food wastage. Starfruit consists of good nutrition and valuable sensory attributes, but its shelf life is short and can only be preseved for a few days at ambient storage. This research was conducted to determine the effectiveness of synergistic edible coatings (pectin [Pe] and maltodextrin [M] and 100, 200, and 300 ppm of sodium chloride [SC]) on the quality and safety criterion of starfruits throughout a shelf life analysis of 14 days at ambient temperature. Consumer acceptability of the edible-coated starfruit was also evaluated. The coating process was performed using a dipping method. The uncoated (control) and coated samples were evaluated for the characteristics of weight, pH, total soluble solids (TSS), water activity, color, texture, microbial growth, FTIR, and sensory evaluation. From the results, the starfruit coated with Pe + M + 100 ppm SC had a significantly lower weight-loss trend compared to the other samples. On day 14, pH of the coated starfruits were 3.02, 3.14, and 3.31 for 100, 200, and 300 ppm of SC, respectively, were found to be significantly different (p < 0.05) from the control (pH 3.49). The control had a significantly higher value of total soluble solids (6.00 ⁰Brix) compared to the coated starfruits (6.00, 5.47, and 5.33 ⁰Brix, respectively). The coated samples have significantly higher values of firmness than control especially in initial days of storage. It was observed that Pe + M + 100 ppm SC could minimize the spoilage of fruits by reducing the growth of yeast and mold, as well as bacteria, up to 0.86 and 2.02 log CFU/ml, respectively. FTIR results confirmed the presence of the coating on the starfruit. In the sensory evaluation, no significance different (p > 0.05) were obtained for all the sensory attributes and overall acceptability for day 0 and 3. In conclusion, starfruit coated with synergistic Pe + M + 100 ppm SC appeared to be the best sample in extending its shelf life and maintaining the physicochemical characteristics of starfruits up to more than 14 days.
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Affiliation(s)
- Nurul Izzati Mohd Suhaimi
- Section of Food Engineering Technology, Universiti Kuala Lumpur, Branch Campus Malaysian Institute of Chemical and Bioengineering Technology, Lot 1988 Vendor City, Taboh Naning, 78000 Alor Gajah, Melaka, Malaysia
| | - Anis Alysha Mat Ropi
- Section of Food Engineering Technology, Universiti Kuala Lumpur, Branch Campus Malaysian Institute of Chemical and Bioengineering Technology, Lot 1988 Vendor City, Taboh Naning, 78000 Alor Gajah, Melaka, Malaysia
| | - Shahrulzaman Shaharuddin
- Section of Food Engineering Technology, Universiti Kuala Lumpur, Branch Campus Malaysian Institute of Chemical and Bioengineering Technology, Lot 1988 Vendor City, Taboh Naning, 78000 Alor Gajah, Melaka, Malaysia
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Wei X, Li Q, Hu C, You C. An ATP-free in vitro synthetic enzymatic biosystem facilitating one-pot stoichiometric conversion of starch to mannitol. Appl Microbiol Biotechnol 2021; 105:1913-24. [PMID: 33544214 DOI: 10.1007/s00253-021-11154-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2020] [Revised: 01/16/2021] [Accepted: 01/28/2021] [Indexed: 01/05/2023]
Abstract
D-Mannitol (hereinafter as mannitol) is a six-carbon sugar alcohol with diverse applications in food and pharmaceutical industries. To overcome the drawbacks of the chemical hydrogenation method commonly used for mannitol production at present, there is a need to search for novel prospective mannitol production strategies that are of high yield and low cost. In this study, we present a novel approach for the stoichiometric synthesis of mannitol via an in vitro synthetic enzymatic biosystem using the low-cost starch as substrate. By dividing the overall reaction pathway into three modules which could be executed sequentially in one pot, our design aimed at the stoichiometric conversion of starch-based materials into mannitol in an ATP-independent and cofactor-balanced manner. At optimized conditions, high product yields of around 95-98% were achieved using both 10 g/L and 50 g/L maltodextrin as substrate, indicating the potential of our designed system for industrial applications. This study not only provides a high-efficient strategy for the synthesis of mannitol but also expands the product scope of sugar alcohols by the in vitro synthetic enzymatic biosystems using low-cost starch-based materials as the input. KEY POINTS : • We described a design-build-test-learn pipeline to construct in vitro biosystems. • The designed system comprised six key enzymes and another three enzymes. • The system converted maltodextrin stoichiometrically to mannitol in one pot.
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Li X, Lu Y, Luo H, Liu G, Torres CI, Zhang R. Effect of pH on bacterial distributions within cathodic biofilm of the microbial fuel cell with maltodextrin as the substrate. Chemosphere 2021; 265:129088. [PMID: 33280848 DOI: 10.1016/j.chemosphere.2020.129088] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 11/09/2020] [Accepted: 11/20/2020] [Indexed: 06/12/2023]
Abstract
The aim of this study was to investigate pH effect on stratification of bacterial community in cathodic biofilm of the microbial fuel cell (MFC) under alkaline conditions. A single-chamber MFC with air-cathode was operated with 0.8 g/L maltodextrin and bicarbonate buffer solutions under pH values of 8.5, 9.5, and 10.5, respectively. The cathodic biofilms were characterized by linear sweep voltammetry (LSV), electrochemical impedance spectroscopy (EIS), confocal laser scanning microscopy (CLSM), freezing microtome and high-throughput sequencing analysis on bacterial communities, respectively. Results showed that the maximum power densities in the MFC increased with the pH values and reached 1221 ± 96 mW/m2 at pH = 10.5 during ∼30 d of operation. With different pH values, the composition and relative abundance of bacterial community significantly changed in the bottom (0-50 μm), middle (50-100 μm), and top (100-150 μm) layers of the cathodic biofilm. With pH = 10.5, aerobic bacteria accounted for 12%, 13%, and 34% of the bacterial community in the top, middle, and bottom layers, respectively. The amount of anaerobic bacteria in the top and middle layers (i.e., 52%, and 50% of the bacterial community, respectively) was higher than that in the bottom layer (22%). The distribution of aerobic and anaerobic bacteria showed a "valley-peak" structure within the layers. The high CO32- concentration facilitates the hydroxyl transfer and the neutralization in the anode of the MFC under high alkali conditions. The results from this study should be useful to develop new catalyst and cathode in the MFC.
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Affiliation(s)
- Xiao Li
- Guangdong Provincial Key Laboratory of Environmental Pollution Control and Remediation Technology, School of Environmental Science and Engineering, Sun Yat-sen University, Guangzhou, 510275, China
| | - Yaobin Lu
- Guangdong Provincial Key Laboratory of Environmental Pollution Control and Remediation Technology, School of Environmental Science and Engineering, Sun Yat-sen University, Guangzhou, 510275, China
| | - Haiping Luo
- Guangdong Provincial Key Laboratory of Environmental Pollution Control and Remediation Technology, School of Environmental Science and Engineering, Sun Yat-sen University, Guangzhou, 510275, China
| | - Guangli Liu
- Guangdong Provincial Key Laboratory of Environmental Pollution Control and Remediation Technology, School of Environmental Science and Engineering, Sun Yat-sen University, Guangzhou, 510275, China.
| | - César I Torres
- School for Engineering of Matter, Transport and Energy, Chemical Engineering Program, Biodesign Swette Center for Environmental Biotechnology, Arizona State University, Tempe, AZ, 85287-5701, USA
| | - Renduo Zhang
- Guangdong Provincial Key Laboratory of Environmental Pollution Control and Remediation Technology, School of Environmental Science and Engineering, Sun Yat-sen University, Guangzhou, 510275, China
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Nurhadi B, Suriati, Tensiska, Saputra RA, Sukri N. The role of encapsulant materials on the stability of bioactive compounds of red ginger (Zingiber officinale Roscoe. var. Rubrum) extract powder during storage. Food Chem 2020; 333:127490. [PMID: 32653682 DOI: 10.1016/j.foodchem.2020.127490] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2020] [Revised: 06/30/2020] [Accepted: 07/02/2020] [Indexed: 11/24/2022]
Abstract
The aims of this study were to evaluate the role of encapsulant materials on the stability of bioactive compounds of red ginger extract powder during storage and determine the composition of the encapsulant materials which produced red ginger extract powder with best stability of bioactive compounds during storage. This study consisted of three compositions of encapsulant materials which are maltodextrin:gum arabic with ratio 10:0, 8:2, and 5:5. The results showed that several compositions of encapsulant materials produced different stability of bioactive compounds of red ginger extract powder. Based on the study result, increasing amount of gum arabic used had better protection to the stability of bioactive compounds of the powders during storage.
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Affiliation(s)
- Bambang Nurhadi
- Food Technology Department, Faculty of Agric. Industrial Technology, Universitas Padjadjaran, Indonesia; Study Centre of Agric. Technology Development, Faculty of Agric. Industrial Technology, Universitas Padjadjaran, Indonesia.
| | - Suriati
- Food Technology Department, Faculty of Agric. Industrial Technology, Universitas Padjadjaran, Indonesia
| | - Tensiska
- Food Technology Department, Faculty of Agric. Industrial Technology, Universitas Padjadjaran, Indonesia
| | - Rudy Adi Saputra
- Food Technology Department, Faculty of Agric. Industrial Technology, Universitas Padjadjaran, Indonesia
| | - Nandi Sukri
- Food Technology Department, Faculty of Agric. Industrial Technology, Universitas Padjadjaran, Indonesia
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