Pomegranate seed oil (PSO) is rich in bioactive compounds and is susceptible to oxidation. This research sought to encapsulate PSO in conventional and Pickering emulsions using whey protein isolate ...(WPI) microgels, WPI in its natural form, gum Arabic (GA), and WPI combinations with GA, maltodextrin (MD), and modified starch (Capsul®) as aqueous phase/emulsifier followed by spray drying. Emulsions with 1.39–2.55 μm droplet size, low viscosity (1.47–3.96 mPa s), and final interfacial tensions of 4.21–9.97 mN m
−1
were obtained. All formulations were stable with the Turbiscan stability index between 4.57% and 12.95% at 24 h. Emulsions resulted in particles with encapsulation efficiency and yield of 56.28–73.83% and 28.07–93.99%, respectively. PSO powders had small particle sizes (9.86–22.60 μm), high glass transition temperature (103.24–121.62 °C), and oxidative stability index (OSI) of 2.71 h and in the range of 4.11–21.23 h for non-encapsulated and encapsulated PSO, respectively. All formulations promoted the oil oxidative protection when compared with the non-encapsulated one. Treatments presented feasible values of A
w
, moisture, solubility, and hygroscopicity for handling and storage of the powders. WPI, WPI:Capsul®, and Pickering treatments promoted greater protection of the encapsulated oil; however, the combination of WPI with modified starch was considered the best wall material, allowing protection of PSO and future applications in the food industry.
Summary
The objective of this study was to evaluate the influence of pH on rheological and viscoelastic properties of solutions based on blends of type A (GeA) or type B (GeB) gelatin and chitosan ...(CH). Solutions of GeA, GeB, CH, GeA:CH, and GeB:CH were prepared in several pH (3.5–6.0) and analyzed for determination of zeta‐potential. Rheological analyses (stationary and dynamic essays) were carried out with blends allowing to study the effect of pH on shear stress, apparent viscosity, loss (G”) and storage (G’) moduli, and angle phase (Tanδ). Zeta potential of all biopolymers decreased linearly as a function of pH. CH presented higher values, and GeB, the lowest one, being the only having negative values at pH > 5. Overall, the pH influenced the rheological and viscoelastic properties of the colloidal solutions: shear stress and apparent viscosity increased as a function of pH. Other assays were carried out at 3% and 5% strain, for GeA:CH and GeB:CH, respectively. In the sol domain, G’ and G” (1 Hz) increased linearly for GeA:CH. But for GeB:CH, they increased in two linear different regions: one function between pH 3.5 and 5.0 and another one between 5.0 and 6.0, being a more important effect was visible in this last domain probably due to the negative net charge of gelatin, above it pI. An effect in two domains was also visible for Tanδ, explained in the same manner as previously. The GeB:CH blends behaved like diluted solutions, and transition temperatures increased as a function of pH.
Rheological and viscoelastic properties of colloidal solutions based on gelatins and chitosan as affected by pH.
Although
has shown potential utilization as a bio-vehicle for encapsulation, there are no reports about the functionality of natural colorants encapsulated using yeast cells. The main objectives of ...this study were to produce natural food coloring by encapsulating extracts from grape pomace (GP) and jabuticaba byproducts (JB) in brewery waste yeast and evaluate the functionality of the pigments by their incorporation into yogurts. Particles produced by the encapsulation of extracts from GP and JB in
using 5% of yeast had the highest encapsulation efficiencies for both anthocyanins (11.1 and 47.3%) and phenolic compounds (67.5 and 63.6%), the highest concentration of both bioactives during storage and stable luminosity. Yogurts showed a pseudoplastic behavior and were considered weak gels. Colored yogurts had acceptance indexes between 73.9 and 81.4%. This work evidenced the utilization of enriched yeasts as coloring agents and interesting additives for the production of functional foods.
One approach to improving sustainable food production is to add value to fruit by-products, which are currently used as animal feed or discarded, yet may be useful sources of natural antioxidants due ...to their phenolic compounds. Hence, the present work aimed to produce and evaluate two products prepared from an anthocyanin-rich extract of a blackberry by-product through freeze-drying. Maltodextrins with 10 and 20 dextrose equivalent (DE), were assessed as the carrier matrices. The maltodextrin DE did not significantly influence the mean diameter and solubility of the particles. Morphological analysis revealed that all the particles exhibited a broken glass structure and shriveled surfaces. Comparatively, better results were obtained from the maltodextrin 10 than 20DE powders, regarding anthocyanin retention in the drying process, hygroscopicity, moisture content, acidity, water activity and color indices (P < 0.05). The results suggest that blackberry by-products contain valuable biocompounds, namely anthocyanins. Therefore, the anthocyanin extraction, concentration and microencapsulation with maltodextrin 10DE, presented a potential approach to using blackberry by-products as food colorants or healthy ingredients.
•Value-added blackberry by-products might result in a more sustainable industry.•Blackberry agro-industrial by-products have a significant anthocyanin content.•Maltodextrins with different dextrose equivalent influence the physicochemical properties of anthocyanin extracts and powders.•Powders produced by freeze drying show great potential to be used as a natural colorant or as a healthy ingredient.
•The coencapsulation of echium oil and phytosterols by complex coacervation was possible.•The encapsulation process provided oxidative stability to the bioactive compounds.•Yogurt added of ...microcapsules had better oxidative stability than the yogurt control.
The consumption of omega-3 fatty acids and phytosterol promotes the reduction of cholesterol and triacylglycerol levels. However, such compounds are susceptible to oxidation, which hampers their application. The objective of this work was to coencapsulate echium oil, phytosterols and sinapic acid (crosslinker/antioxidant), and incorporate the obtained microcapsules into yogurt. The microcapsules were evaluated for particle size, accelerated oxidation by Rancimat, and simulation of gastric/intestinal release. The yogurts were assessed for morphology, pH, titratable acidity, color, rheology and sensory analysis. The microcapsules (13–42μm) promoted protection against oil oxidation (induction time of 54.96h). The yogurt containing microcapsules, presented a pH range from 3.89 to 4.17 and titratable acidity range from 0.798 to 0.826%, with good sensorial acceptance. It was possible to apply the microcapsules in yogurt, without compromising the rheological properties and physicochemical stability of the product.
•The montmorillonite changes the sol-gel transitions of gelatin-based solutions.•The nanocomposite-forming solution (in sol domain) presents a non-Newtonian.•The mean diameter and ζ-potential of ...nanoparticle dispersed in water varies with its concentration.•The behavior of gelatin-based solution can be due to formation of coacervates.
Interested in developing gelatin-based nanocomposites using a spreading technique, this research aimed to study the effect of nanoparticles concentration on the rheological properties of nanocomposite-forming solutions (NFS) based on gelatin and montmorillonite (MMT). The NFS were produced with 5 and 8g gelatin/100g NFS; 30g glycerol/100g gelatin and 0, 5, 10 and 15g MMT/100g gelatin. Rheological tests were carried out in an AR2000 rheometer. Also, the dispersions of MMT in water were analyzed to determine the pH, the mean diameter, and the ζ-potential. The MMT concentration affected significantly the mean diameter of the dispersed nanoparticles, but only affected the ζ-potential for the 5% gelatin system. The MMT dispersions presented Newtonian behavior with low viscosity. The NFS presented viscoelastic behavior. The sol–gel and gel–sol transition temperatures were affected by the MMT concentration. Moreover, the NFS in the sol domain presented a non-Newtonian behavior affected by the MMT concentration.
Quinoa starch (QS) acid hydrolysis was investigated, focusing on the kinetics and physicochemical properties of nanocrystals production as a function of temperature (30, 35 and 40 °C). Waxy maize ...starch (WMS) was hydrolyzed at 40 °C for comparison. QS presented different hydrolysis percentages at 30 °C (63%), 35 °C (73%) and 40 °C (91%), on the fifth day. QS showed faster hydrolysis (first-order rate constant, k = 0.59 day−1) than WMS (k = 0.39 day−1) at 40 °C. Material produced at 30 °C was micrometric-sized and irregularly-shaped while that at 35 and 40 °C, was nanometric-sized and conical and parallelepiped-shaped. The hydrolysis temperature increase did not affect the crystallinity index of quinoa starch nanocrystals (QSNC), whereas zeta potential and Fourier transform infrared spectroscopy band intensities increased, and thermal transition peak temperature and thermal stability decreased when hydrolysis temperature increased. QSNC were produced at 35 and 40 °C with yields of 22.8% and 6.8%, respectively. At 40 °C, QSNC presented smaller sizes than WMS nanocrystals, but also lower yield and crystallinity index.
•Quinoa starch acid hydrolysis follows a first-order reaction model.•Hydrolysis kinetics of quinoa starch was higher than for waxy maize starch at 40 °C.•Quinoa starch nanocrystals were produced by acid hydrolysis at 35 and 40 °C.•Quinoa starch nanocrystals produced relatively stable dispersions at pH 6.0.
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•Emulsions with heated WPI exhibited better behavior in terms of instability index.•Heated and unheated WPI enhanced the protection of total carotenoids.•Encapsulation of pequi and ...buriti oils improved their oxidative stability.
Buriti and pequi oils are rich in carotenoids and beneficial to human health; however, carotenoid oxidation during storage causes color loss in foods, making it difficult to use these oils in food products. This research aimed to encapsulate pequi oil and co-encapsulate pequi and buriti oils by emulsification using whey protein isolate (WPI) as an emulsifier in two forms, natural (unheated) and heated, followed by freeze-drying. The emulsions were studied by droplet size under different stress conditions, instability index, and rheology. The freeze-dried (FD) samples were studied after accelerated oxidation and the total carotenoid retention was determined; for the reconstituted FD, the zeta potential and droplet size were recorded after storage at 37 °C for 30 days. The emulsions were stable in all conditions, with average droplet sizes between 0.88 ± 0.03 and 2.33 ± 0.02 μm, and formulations with heated WPI presented the lowest instability index values. The FD’s zeta potential values ranged from −50 ± 3 to –32 ± 3 mV. The co-encapsulated oils presented higher carotenoid retention (50 ± 1 and 48 ± 1%) than the free oils (31 ± 2%) after 30 days. The oxidative stability indexes were 51 ± 4 and 46 ± 3 for the co-encapsulated oils with unheated and heated WPI, respectively, and 20.5 ± 0.1 h for the free oils. FD formulations with 1:3 ratio of oil: aqueous phase and heated or unheated WPI showed the best carotenoid retention and oxidative stability, indicating that FD oil emulsions have potential as next-generation bioactive compound carriers.
A balanced and healthy diet entails the consumption of fruits since they are an important source of phytochemicals rich in vitamins–antioxidants. Therefore, identifying new fruits which can be ...included in the human diet is necessary.
Miconia albicans
(Sw.) Triana is a tall shrub native to the Brazilian savanna (“Cerrado”) that has not been consumed conventionally, but rather the vegetative material of this species has been widely recommended and consumed by humans as a part of traditional and herbal medicines. The fruits of
M. albicans
are consumed and dispersed by birds; however, previous studies have described bioaccumulation of aluminium in this species, which is reportedly toxic for humans. In order to evaluate the potential for human consumption of fruits from
M. albicans
, we characterized its physicochemical properties, including pH, moisture content, soluble solids, acidity, phenolic compounds, antioxidant capacity and mineral composition. We found high content of beneficial substances (calcium, zinc, magnesium, iron and antioxidants) in the fruits analysed. The aluminium concentration, however, is much higher than observed in other plants consumed by humans. The consumption of fruits
M. albicans
could impose potential risks of human health.
The fatty acids found in nuts are important regulators of the metabolism. These acids are frequently associated with a reduction of serum cholesterol and body fat and a lower risk of developing ...cardiovascular disease. In this context, the aim of this study was to identify and quantify the nut oil fatty acids from
and investigate their metabolic effects in rats with hyperlipidemia induced by a diet rich in fructose. Oleic and lauric acids were the major compounds found in the
nut oil (APNO). Hyperlipidemic rats treated with APNO showed a reduction in the total serum cholesterol similar to those treated with simvastatin, an increased body temperature by 1 °C, and a reduction in the body weight gain and mesenteric depot of white adipose tissue compared to the hyperlipidemic controls rats. There was an increase in the relative liver weight of rats treated with APNO, without, however, any change in the serum markers of hepatic toxicity. In addition, there was an increase in the moisture and lipid content of the feces of the rats treated with APNO compared to the controls. Together, these results suggest that APNO has potential use in health foods and nutritional supplements to control hypercholesterolemia and obesity.
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