Hesperidin is a flavonoid that exhibits reduced solubility in aqueous-based formulations. In the present study, hesperidin was encapsulated in food-grade oil-in-water (O/W) lecithin-enhanced ...Pickering emulsions that were stabilized by chitosan nanoparticles via a rotor-stator homogenizer. The objective of the experiment was to investigate the effects of formulation factors, i.e., chitosan nanoparticles (ChiNP), lecithin concentration, and the oil-to-water (O/W) ratio, on the physical stability of hesperidin-loaded emulsions. The mean droplet size (d3,2) and emulsion stability index (ESI) were predicted using the response surface methodology. The optimal formulation conditions were achieved when using concentrations of 1.1% (w/w) of ChiNP, 4.4% (w/w) of lecithin, and an O/W ratio of 0.24 (v/v), with a high ESI of 0.78 ± 0.06, a d3,2 of 2.5 ± 0.87 μm, and a polydispersity index (PDI) of 0.33. Therefore, the models explained 98% of the response variability. The emulsion characterizations, using confocal laser scanning microscopy (CLSM) micrographs, showed direct evidence that the ChiNP were adsorbed at the interface between the oil and water phases. Detailed microstructures of the emulsion droplets were visualized by Scanning Electron Microscopy (SEM), corroborating the potential of ChiNP as wall material for the development of Pickering emulsions. The shelf-life estimation of the hesperidin emulsions was characterized using an automated analytical centrifuge. The results inferred a long shelf-life for the emulsions since the obtained creaming velocity was lower. In conclusion, this versatile and straightforward approach can be potentially applied in the encapsulation of several oil-soluble active compounds for food applications.
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•Chitosan nanoparticle-stabilized lecithin-enhanced Pickering O/W emulsions.•Optimal condition achieved with an ESI of 0.78 and a mean droplet size of 2.5 μm.•Oil-to-water ratio showed a significant effect on Pickering emulsion stability.•Chitosan nanoparticles act mainly by a steric stabilization mechanism.
The development of plant protein-based delivery systems to protect and control lipophilic bioactive compound delivery (such as vitamins, polyphenols, carotenoids, polyunsaturated fatty acids) has ...increased interest in food, nutraceutical, and pharmaceutical fields. The quite significant ascension of plant proteins from legumes, oil/edible seeds, nuts, tuber, and cereals is motivated by their eco-friendly, sustainable, and healthy profile compared with other sources. However, many challenges need to be overcome before their widespread use as raw material for carriers. Thus, modification approaches have been used to improve their techno-functionality and address their limitations, aiming to produce a new generation of plant-based carriers (hydrogels, emulsions, self-assembled structures, films). This paper addresses the advantages and challenges of using plant proteins and the effects of modification methods on their nutritional quality, bioactivity, and techno-functionalities. Furthermore, we review the recent progress in designing plant protein-based delivery systems, their main applications as carriers for lipophilic bioactive compounds, and the contribution of protein-bioactive compound interactions to the dynamics and structure of delivery systems. Expressive advances have been made in the plant protein area; however, new extraction/purification technologies and protein sources need to be found Their functional properties must also be deeply studied for the rational development of effective delivery platforms.
Although the consumer enjoys many benefits provided by the current food processing technology, some health professionals and digital influencers suggest that there is little benefit and serious harm ...that could be due to poor nutrition, which was caused by the consumption of processed foods (PF). A new classification, known as NOVA, which classified foods into four groups, according to the level of processing was proposed. However, this classification does not accurately categorize food products by the level of the processing. In contrast, it considers the quantity of ingredients contained in the food. Therefore, the NOVA classification can lead to a negative perception by many consumers, because it neglects well-established science concepts from the food science domain. NOVA is based on the erroneous assumption that all commercially manufactured foods have low nutritional value, promote weight gain and chronic diseases to consumers because they contain sugar, salt and additives. It dismisses the proven benefits of diets chosen with the right mix of foods at all levels of processing. Disagreeing with some scientific studies, the NOVA classification suggests with inadequate data, that food prepared from basic ingredients at home has superior nutritional qualities to those produced by processors. Thus, some concepts have emerged in the public health field with special highlights to the term “ultra-processed” foods (UPF).
This commentary addresses the NOVA classification system from the perspective of food science, which is responsible for the safety and reliability of virtually all the foods we eat. NOVA has classified food into four groups based on the type of processing: 1) Unprocessed and minimally processed foods, 2) Processed culinary ingredients, 3) Processed foods, and 4) “Ultra-processed” foods.
The NOVA system is confusing and controversial. Knowledge of food engineering and/or science must be taken into consideration if food processing is the key for food classification. NOVA could be acceptable if it were based only on health concerns, but this was not the case.
•The NOVA classification system is analyzed in the field of Food Science.•The NOVA classification does not truly consider only food processing levels.•Clarifications are needed to avoid pejorative connotations to industrialized foods.
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Cellulose nanofibers were isolated from banana peel using a combination of chemical and mechanical treatments with different number of passages through the high-pressure homogenizer ...(0, 3, 5, and 7 passages). New nanocomposites were then prepared from a mixed suspension of banana starch and cellulose nanofibers using the casting method and the effect of the addition of these nanofibers on the properties of the resulting nanocomposites was investigated. The cellulose nanofibers homogeneously dispersed in the starch matrix increased the glass transition temperature, due to the strong intermolecular interactions occurring between the starch and cellulose. The nanocomposites exhibited significantly increased the tensile strength, Young’s modulus, water-resistance, opacity, and crystallinity as the number of passages through the homogenizer augmented. However, a more drastic mechanical treatment (seven passages) caused defects in nanofibers, deteriorating the nanocomposite properties. The most suitable mechanical treatment condition for the preparation of cellulose nanofibers and the corresponding nanocomposite was five passages through the high-pressure homogenizer. In general, the cellulose nanofibers improved the features of the starch-based material and are potentially applicable as reinforcing elements in a variety of polymer composites.
In the present contribution, we focus on the fabrication and characterization of active gelatin-based films incorporated with oil-in-water (O/W) Pickering emulsions stabilized with chitosan ...nanoparticles (ChiNP) and encapsulating hesperidin (Hesp). Results revealed Pickering emulsions with d3,2 of 5.4 μm and PDI of 0.3. Hesp was found to improve the physical stability of the emulsions, suggesting that ChiNP adsorb more efficiently, in the presence of Hesp. Films were produced by the casting method incorporating different emulsion’ levels (5, 10, 20, 30 and 50 g oil/100 g of gelatin). Microstructure analysis with confocal laser scanning microscopy (CLSM) images showed a similar droplets size and size distribution in the film matrix, endowing the films with homogeneous distributions of oil droplets over their 3D network architecture of films. Scanning electron microscope (SEM) suggested that this phenomenon might be related to Pickering stabilization effect of oil droplets incorporated into the film matrix. With increase of incorporation level, film’ surfaces were more heterogeneous. Interestingly, the incorporation of Pickering emulsions was effective to produce films with good compatibility between interface of oil droplets and gelatin matrix. Films showed less resistance to tension, and more flexibility. The water vapor barrier properties of films improved by increasing the incorporation level. X-ray analysis revealed a good compatibility among the composite films. Films incorporated with encapsulated hesperidin showed a noticeable antioxidant activity. These findings are important to better design composite active films incorporated with Pickering emulsions, in order to optimize film formulation in a rational manner towards their eventual application as food packaging.
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•Pickering emulsions encapsulating hesperidin are produced.•Hesperidin improves the emulsifying properties of chitosan nanoparticles.•Gelatin-based films with Pickering emulsions are produced.•Microstructural stability and homogeneity of oil droplets into films are improved.•Films with emulsions showed an antioxidant activity (ABTS radical method).
Cellulose nanofibers were isolated from banana peel using a combination of chemical treatments, such as alkaline treatment, bleaching, and acid hydrolysis. The suspensions of chemically treated ...fibers were then passed through a high-pressure homogenizer 3, 5, and 7 times, to investigate the effect of the number of passages on the properties of the resulting cellulose nanofibers. The cellulose nanofibers isolated in this study had a dry basis yield of 5.1 %. Transmission electron microscopy showed that all treatments effectively isolated banana fibers in the nanometer scale. The micrographs of the process steps used to isolate the nanofibers revealed gradual removal of amorphous components. Increasing number of passages in the homogenizer shortened the cellulose nanofibers while furnishing more stable aqueous suspensions with zeta potential values ranging from −16.1 to −44.1 mV. All the samples presented aspect ratio in the range of long nanofibers, hence being potentially applicable as reinforcing agents in composites. X-ray diffraction studies revealed that homogenized nanofiber suspensions were more crystalline than non-homogenized suspensions. Fourier transform infrared spectroscopy confirmed that alkaline treatment and bleaching removed most of the hemicellulose and lignin components present in the banana fibers. Thermal analyses revealed that the developed nanofibers exhibit enhanced thermal properties. In general, the nanoparticles isolated from the banana peel have potential application as reinforcing elements in a variety of polymer composite systems.
The antioxidant and antimicrobial effects of guarana seed extracts (GSE) added to pork patties were evaluated for 18 days storage at 2 ± 1 °C. Five treatments were prepared: i) without natural ...antioxidant control (negative control), ii) with BHT at 200 mg/kg (positive control), and iii) with three different concentrations: 250 mg/kg (guarana seed low dose-GSL), 500 mg/kg (guarana seed medium dose-GSM) and 1000 mg/kg (guarana seed high dose-GSH) of guarana extracts, respectively. The pH, instrumental colour (CIE L*, a*, b*), total viable counts (TVC), Pseudomonas spp. counts and lactic acid bacteria (LAB) counts, 2-thiobarbituric acid reactive substances (TBARS) and carbonyl content were determined after 0, 7, 11, 15 and 18 days of storage period. The in vitro antioxidant activity together with the phenolic profile of GSE was also studied. Microbial analysis showed that GSE had no antimicrobial activity on pork patties. The untargeted UHPLC-ESI-QTOF approach confirmed the wide phenolic composition of GSE able to explain the antioxidant power (28.2 g/kg of phenolic equivalents). Low doses (GSL) of GSE were able to preserve the values of colour parameters, obtaining higher L*, a* and b* values during storage, which is reflected in the lowest colour differences during storage (ΔE*0–18 = 4.56). TBARS and carbonyls values in GSE added samples were lower than control and BHT ones. GSL and GSM provided better results than the synthetic antioxidant (0.08 and 0.07 vs 0.18 mg MDA/kg; 2.47 and 3.13 vs 3.23 nmol/mg, for GSL and GSM vs BHT, respectively). These findings show that GSE are very effective against colour deterioration, lipid and protein oxidation in pork patties and possessing the potential to be used as natural antioxidants.
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•Guarana seed extracts contain powerful phenolic antioxidants to be used in the meat industry.•Guarana seed extract enhances the colour of pork patties.•Guarana seed extract shows great effectiveness to protect meat against oxidation.•Guarana extract does not have antimicrobial activity in pork patties.
The efficiency of pitanga leaf extracts (PLE) to protecting vegetable oils against lipid oxidation is evaluated and compared with the synthetic antioxidant butylated hydroxytoluene (BHT). In ...addition, the main phenolic compounds and antioxidant properties of PLE are determined by UPLC‐DAD‐MS/MS and spectrophotometric methods. Moreover, the fatty acid composition and lipid oxidation of canola oil containing five different concentrations of PLE (200–1000 ppm), BHT or without added antioxidant are evaluated after being subjected to accelerated oxidation conditions (60 °C during 16 days). The results show a considerable amount of phenols (229.4 mg gallic acid/g extract) with two major phenolic compounds (miricitrin and quercetin 3‐α‐fucopiranoside) in the PLE intermediate fraction. The fatty acid composition of canola oils with additives did not change significantly after 16 day of accelerated oxidation (7.3% SFA, 64.5% MUFA, and 27.8% PUFA). The incorporation of PLE, even at the minimum concentration assayed (200 ppm), offers important decreases of primary and secondary oxidation products with respect to the control sample, obtaining reduction percentages of 74, 58, 62, and 61% for peroxides, conjugated dienes, p‐anisidine, and TBARS values, respectively. A similar stability for canola oil is observed with BHT at equivalent concentrations, enhancing the inhibitory effects against lipid oxidation in different oxidations steps.
Practical Applications: The incorporation of pitanga leaf extracts to canola oils is a promising strategy to preserve their polyunsaturated fatty acids, avoiding their lipid oxidation during storage. This procedure is of great interest due to the natural origin of the additive under study versus synthetic antioxidants like butylated hydroxytoluene.
The antioxidant potential of pitanga leaf extracts, including UPLC‐DAD‐MS/MS phenolic profile, antioxidant activities, and their effects on canola oil stability after accelerated storage conditions, are evaluated.
The antioxidant potential of pitanga leaf extracts, including UPLC‐DAD‐MS/MS phenolic profile, antioxidant activities, and their effects on canola oil stability after accelerated storage conditions, are evaluated.
The effect of pitanga leaf extracts, as source of natural antioxidants, on physicochemical properties as well as lipid and protein oxidation of pork burgers during storage at 2 ± 1 °C, packed under ...modified atmosphere, was assessed. Formerly, the in vitro antioxidant and antimicrobial activities as well as the phenolic profile of pitanga leaf extracts were also studied. Thereafter, five samples were prepared, including control (without antioxidants), commercial synthetic antioxidant (BHT at 200 mg/kg) and three concentrations of pitanga leaf extracts: PLL (at 250 mg/kg), PLM (at 500 mg/kg) and PLH (at 1000 mg/kg). The predominant phenolic compounds identified in pitanga leaf extracts were hydroxycinnamic acids, followed by tyrosol and other phenolics (alkylmethoxyphenols, hydroxycoumarins and hydroxyphenylpropenes). Pitanga leaf extracts showed a high antioxidant and antimicrobial in vitro activity. The addition of pitanga leaf extracts improved the redness of pork burgers during the whole display. On the other hand, the addition of natural antioxidants decreased the lipid oxidation from day 7 till the end of storage period. Burgers with antioxidant showed a similar protein oxidation level, observing an inhibition between 36% and 49% compared to control treatment. From the results, it can be concluded that pitanga leaf extract is a good alternative to commercial synthetic antioxidants to improve the quality and extend the shelf-life of pork burgers.
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•Pitanga leaf extract is a good alternative to commercial antioxidant to extend the shelf-life of burgers•The main phenolics measured in pitanga leaf extract were hydroxycinnamics and tyrosols•The addition of pitanga leaf extracts improved the redness of pork burgers during the whole display•Pitanga leaf extract decreased the lipid and protein oxidation of pork burgers
Summary
The main objective of this study was to extract phytochemicals from carrot by‐product, encapsulate them in TPP chitosomes (consisting of liposome vesicles coated with chitosan cross‐linked ...with sodium tripolyphosphate) and incorporate them into chitosan (Ch) films. Physicochemical, antioxidant and antimicrobial properties of films were evaluated. Three concentrations of TPP chitosome suspension were studied: 50%, 60% and 70%, designated TPPCh50, TPPCh60 and TPPCh70 respectively. Microscopy analyses showed that the particles modified the surface and internal structures of the Ch films, providing films with higher average roughness (Control: 12.6 ± 1.8 nm vs. TPPCh70: 96.1 ± 8.0 nm) and decreased gloss (Control: 34.1 ± 3.9 GU vs. TPPCh70: 5.6 ± 1.0 GU). Furthermore, the TPPCh films displayed decreased Ch intermolecular interactions, which produced less mechanically resistant (TS = 15.3 MPa), more elongable (EB = 47.9%), slightly more water‐soluble (SI = 14.7%) and more water‐vapour permeable (WVP = 7.54*10−9 g/msPa) films, mainly at high phytochemical concentration (TPPCh70) as compared to the Control. TPPCh addition in the Ch film improved its antioxidant capacity (3.6 times greater) and UV/Vis light barrier property, but no significant antimicrobial activity was observed. In conclusion, TPPCh films could be used as packaging to preserve foods that are sensitive to oxidation.
Chitosan films activated with TPP‐chitosomes.
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