Multiferroic materials attracted a lot of attention in recent years because of their significant scientific interest and technological applications. The multiferroic core/shell powders have a better ...connectivity between the phases, resulting in superior dielectric and magneto electric properties. In this study, the influence of preparation condition on structure and properties of BaTiO
3
/α-Fe
2
O
3
core/shell composite materials was examined. The five samples were obtained by varying synthesis conditions, such as synthesized method (co-precipitation and sonochemical method) and pH values of solution. XRD and Raman spectroscopy analyses were performed in order to determine phase composition and structural changes within samples. Morphology modifications were examined by SEM and EDS analyses. Finally, effect of structural and microstructural changes on magnetic and electrical properties was detected and explained.
Carotenoids were recovered from carrot processing waste using sunflower oil. Simplex centroid mixture design was applied for the optimization of wall material formulations (whey ...protein/maltodextrin/inulin) for the encapsulation of carrot waste extract by freeze drying (FD) and spray drying (SD). The optimal wall materials were pure whey protein, and 71 g/100 g whey protein - 29 g/100 g inulin mixture, respectively, showing total carotenoids of 1.31 and 0.87 mg β-carotene/100 g, encapsulation efficiencies of 63.69 g/100 g and 53.78 g/100 g, and β-carotene bleaching antioxidant capacities of 70.06 and 41.23 μmol TE/100 g. The freeze dried encapsulate showed the best hygroscopicity, oxidative stability and colour properties, while the spray dried encapsulate had the lowest water activity, moisture content and particle size. The morphological properties of the optimal encapsulates were assessed. The techniques and the formulations tested showed a big potential for the preparation of functional food with improved nutritional, colour and bioactive properties.
•Carotenoid extracted with sunflower oil from juice carrot waste were encapsulated.•Wall materials for freeze drying (FD) and spray drying (SD) were optimized.•In FD, pure whey protein gave best carotenoid, antioxidant capacity, efficiency.•In SD, best performance was obtained with a 71 g/100 g whey protein – 29 g/100 g inulin mixture.•FD encapsulate had better hygroscopicity, oxidative stability, colour properties.
The aim of this study was to examine nutritional (total lipid, carbohydrate, protein and ash content, fatty acids and protein profile) and techno-functional properties of monofloral bee-collected ...sunflower pollen (Helianthus annuus L.). The content of water, total protein, carbohydrate, lipid and ash was 24.99, 14.36, 82.01, 1.62 and 2.01 g/100g DW, respectively, with the total energy value of 400.06 kcal/100 g DW. The fatty acid profile revealed the presence of five fatty acids with the stearic acid as dominant one (31.4%) followed by α-linoleic (20.7%), pentadecanoic (18.2%), heneicosanoic (17.1%) and palmitic (12.5%) acids. FTIR analysis of bee pollen grains confirmed the presence of the main pollen chemical constituents such as proteins, water, carbohydrates and lipids, but also the presence of sporopollenin and polyphenols. Raman spectroscopy analysis indicated that the surface of pollen grains was rich in carotenoids. Low protein (3.64 g/100g DW) but high carbohydrate (77.09 g/100 g DW) solubility of bee pollen was observed. The good emulsifying properties (ESI, 19.98 min; EAI, 80.54 m2/g) and excellent oil (2.43 g/g DW) but poor water (0.87 g/g DW) absorption capacities were also registered. On the other hand, the sunflower bee pollen did not show foaming properties. These findings indicate to its applicability as useful nutritional, lipophilic and anti-foaming food ingredients.
In the present study, the survival of spray-dried microencapsulated Lactobacillus casei ATCC 393 cells was evaluated under simulated gastrointestinal conditions, as well as during production and ...storage of fermented milk. Under simulated gastric juice and bile salts solutions, microencapsulation provided significantly improved protection compared to free cells. Furthermore, it retained a significantly higher number of viable L. casei compared to free cell system during fermented milk production. No significant differences in the physicochemical and sensorial characteristics of produced fermented milk with spray-dried L. casei cells were observed compared to the control and commercial samples, which is an important feature for consumers' acceptability. Importantly, after all in vitro tests, the number of microencapsulated L. casei cells remained over 6 log cfu g−1, in contrast to free cells, which is the minimum required level for conferring a probiotic effect.
•Spray-dried microencapsulated Lactobacillus casei ATCC 393 cells were produced.•Protection under simulated gastrointestinal conditions was reported.•Microencapsulated cells were successfully incorporated in fermented milk.•Increased survival rates in fermented milk under refrigerated storage were recorded.
High yogurt consumption worldwide has opened the opportunity for designing a new concept of this fermented dairy product as an extremely valuable functional food item, fortified with bioactive ...components such as carotenoids. In this way, daily diets can become more effective in reducing diseases associated with nutritional deficiencies as well as alleviate the problem of accumulation of food by-products that are rich in bioactive components. In this study, after the extraction of carotenoids from carrot waste (CW) and complete characterization, the encapsulation process was carried out by electrostatic extrusion. Two concentrations of completely characterized CW beads (2.5 and 5 g/100g) were added to yogurt during the final step of yogurt preparation. Comparative studies of control and fortified yogurts were executed during a storage period of 28 d at 4 °C. Yogurt fortification with both concentrations provides a part of β-carotene recommended daily intake. Overall, microbiological and physico-chemical properties of the fortified yogurts were well-maintained during the storage period. The encapsulated carotenoids considerably improved the antioxidant activity of the yogurt; therefore, it can be used for the development of fortified yogurt with high nutritional properties.
•β-carotene extracted with sunflower oil from juice carrot waste were encapsulated.•Electrostatic extrusion technique and alginate as wall material were applied.•Obtained carrot waste-alginate beads gave promising physico-chemical and bioactive properties.•Yogurt fortification with 2.5% and 5% carrot waste beads provided sufficient concentration of β-carotene.•Microbiological and physico-chemical properties of the fortified yogurts were well-maintained during the storage period.
The content of twenty-one essential and toxic elements in fresh, dried, and processed peppers (Capsicum annuum) obtained from the Serbian market was analyzed. The concentration of the elements varied ...significantly between the analyzed samples. The most abundant essential element was K with an average concentration of 8.4 g/kg fresh weight. All processed products also had increased Na content, reaching a maximum value of 15.8 g/kg fresh weight in peppers from the pepper-meat products. Toxic elements Pb, Cd, and As were found in all analyzed samples, while Hg was detected in a few samples. Based on guideline values or recommended dietary intake, pepper and pepper products are not a significant source of essential elements. The health risk assessment was conducted by calculating target hazard quotient (THQ) and carcinogenic risk (CR), as well as comparing estimated weekly (Al, Hg, Cd) and daily intake (As, Pb) with appropriate PTWI and BMDL values. The risk assessment results indicate that peppers and pepper products are mostly safe for consumption both for adults and children. However, consumption of some pepper samples may pose a health risk due to an incremental lifetime cancer risk (ILCR) value higher than 10−4.
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•Powder peppers had higher aluminum content compared to fresh and processed peppers.•Processed peppers had increased sodium content due to salt additives or seasoning.•Peppers did not significantly contribute to the daily intake of most minerals.•THQ and TTHQ toxicity indices indicate no health risk for adults and children.•Some samples exceeded the ILCR limit (>10−4), indicating potential carcinogenic risk.
Aim: The aim was to choose the optimal encapsulation system and to incorporate encapsulates loaded with essential oil into the ice cream as a model food product.
Methods: Ca-alginate beads were ...produced by electrostatic extrusion process. Gelatine/alginate coacervates were processed with coacervation. Carnauba wax microparticles were produced using melt dispersion process. Morphological properties, chemical, and thermal stabilities of encapsulates were tested by SEM, FTIR spectral, and thermogravimetric analysis.
Results: Alginate provided sufficient emulsion stability over 1 h. Ca-alginate showed higher encapsulation efficiency (EE) (98.4 ± 4.3%) compared to carnauba wax (94.2 ± 7.8%) and gelatine/alginate coacervates (13.2 ± 1.2%). The presence of essential oil in all three types of encapsulates confirmed with FTIR. The encapsulation process ensured controlled release and thermal stability of the oil.
Conclusions: Ca-alginate matrix as the most suitable for peppermint essential oil encapsulation. The sensory analysis showed that ice cream incorporating encapsulates is a promising system for the consumption of health beneficial peppermint essential oil.
Salt reduction in food is one of the main concerns for public health agencies. Performing two‐way analysis of variance, the effects of salt reduction and replacement on the pasta filata Kačkavalj ...cheese properties were studied during 6 months. Computer vision system is a novel method for colour evaluation. There were no differences in colour parameters L*, a* and b* (90.40–92.87, 0.07–0.60 and 11.40–18.53 respectively) and microstructure analysed by scanning electron microscopy between variants during ripening. Three‐dimensional scanning revealed that low sodium variants showed lower volume reduction. Salt reduction in Kačkavalj cheese results in high quality product and contributes to consumer health.
Thirty per cent reduced and replaced sodium Kačkavalj cheese had higher product quality. Digital technology can be used in product quality evaluation. The findings are important to achieve the health goals regarding total salt intake reduction and to emphasise the utilisation of novel digital methods in quality control of cheese production.
The alkali treated subglebal tissue of the mosaic puffball (Handkea utriformis) (Sa) and Sa modified with hydroxyapatite (Sa-HAp), obtained by successive ionic layer adsorption and reaction (SILAR) ...method, were used for the removal of Pb2+, Cd2+ and Ni2+ from aqueous solution. The materials were characterized by FT-IR, Raman, SEM and EDS analysis and by determination of pHPZC. The adsorption performances of Sa and Sa-HAp were assessed in batch experiments at different pH, contact times, temperatures and mass of the adsorbent. Different models of adsorption isotherms were used, and the best fit was obtained with the Langmuir model. Maximum adsorption capacities of Sa towards Pb2+, Cd2+ and Ni2+ were 44.82, 15.54 and 17.21 mg g−1, while for Sa-HAp were 79.55, 52.59 and 45.01 mg g−1, respectively. Kinetic data were well fitted by a pseudo second-order model, while thermodynamic studies disclose spontaneous and endothermic adsorption process. The Sa-Hap was successfully regenerated with 1 M NaCl and after the fifth desorption cycle and 10 h achieved 82.9, 69.7 and 60.4 %, while for 0.5 M NaCl + 0.5 M NaOH and 1 h was 78.3, 64.1, 57.5 % of desorbed Pb2+, Cd2+ and Ni2+, respectively. The competitive study and results from a column system confirmed good applicability of Sa-HAp adsorbent.
•Alkali treated subglebal tissue of the mosaic puffball (Handkea utriformis) (Sa) was modified by hydroxyapatite (Sa-HAp).•The SILAR method was optimized to deposit a thin HAp film of a large surface area.•Adsorption/desorption, kinetic and thermodynamics of Pb2+, Cd2+ and Ni2+ onto Sa and Sa-Hap were investigated.•Alkaline treatment increased the subgleba surface functionalities and HAp modification contributed to better adsorption.
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