The aim of this study was to analyze in detail the phytochemical composition of amaranth (AMJ), red beet (RBJ), and broccoli (BCJ) microgreens and cold-pressed juices and to evaluate the antioxidant ...and sensory properties of the juices. The results showed the presence of various phenolic compounds in all samples, namely betalains in amaranth and red beet microgreens, while glucosinolates were only detected in broccoli microgreens. Phenolic acids and derivatives dominated in amaranth and broccoli microgreens, while apigenin
-glycosides were most abundant in red beet microgreens. Cold-pressing of microgreens into juice significantly altered the profiles of bioactive compounds. Various isothiocyanates were detected in BCJ, while more phenolic acid aglycones and their derivatives with organic acids (quinic acid and malic acid) were identified in all juices. Microgreen juices exhibited good antioxidant properties, especially ABTS
scavenging activity and ferric reducing antioxidant power. Microgreen juices had mild acidity, low sugar content, and good sensory acceptability and quality with the typical flavors of the respective microgreen species. Cold-pressed microgreen juices from AMJ, RBJ, and BCJ represent a rich source of bioactive compounds and can be characterized as novel functional products.
•Resveratrol was encapsulated into alginate particles through emulsification.•SEM imaging confirmed the presence of uniform particles in submicrometer size range.•The alginate particles retained ...their spherical shape and structure after drying.•The interactions between resveratrol and alginate were confirmed by DSC and FTIR.
Resveratrol-loaded alginate submicron particles were prepared by emulsification followed by external gelation. Scanning electron microscopy analysis of the air-dried and freeze-dried submicron particles demonstrated their spherical shape, from 100nm to 600nm in size. The encapsulation efficiency and loading for resveratrol were 24.5% (±1.6%) and 0.3% (±0.05%), respectively. The interactions between the encapsulated resveratrol and alginate were characterised by Fourier transform infrared spectroscopy and differential scanning calorimetry. The release from the alginate submicron particles was successfully described by the linear superimposition model, which allowed concluding that resveratrol transport is governed by Fick’s diffusion. The alginate submicron particles were prepared from materials that are considered as generally recognized as safe, and thus have good potential for use as a resveratrol delivery system in food products.
This study aimed to evaluate the physical (particle size and ζ-potential) and techno-functional properties (emulsifying and foaming) of goat milk powders enriched with grape pomace seed extract ...(TME), as promising food ingredients in the formulation of functional food. Attenuated Total Reflectance Fourier Transform Infrared (ATR-FTIR) and Raman spectroscopies, along with advanced chemometric tools were employed as well as Scanning Electron Microscopy (SEM) for analyzing TME powders. All powders exhibited a unimodal particle size distribution and ζ-potential values more negative than −36 mV. ATR-FTIR and Raman spectroscopies combined with principal component analysis (PCA) demonstrated distinct separation among skimmed goat milk (M), thermally treated skimmed goat milk (TM), and TME powders in different spectral regions (amide I, II, III, and fingerprint region). This separation resulted from the applied thermal treatment, the presence of phenolic compounds and their complexes with goat milk proteins, and the formation of Maillard reaction products. SEM analysis confirmed the different morphology and shapes of M, TM and TME powders. The 0.1% solutions of M, TM and TME exhibited good emulsifying properties (emulsion activity index and emulsion stability index) but showed poor foaming properties, except for the M sample. Solution concentrations higher than 0.1% for all samples (0.5% and 1.0%) displayed poor techno-functional properties. In summary, a schematic representation of the arrangement of casein micelles in 0.1% M, TM and TME samples, on oil/water and air/water surfaces was provided. The production of TME powders represents an innovative strategy for waste recovery in the production of functional food ingredients with good emulsifying properties.
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•Heated goat milk (TM) were mixed with grape pomace seed (SE) extracts.•SE extracts didn't significantly change the ζ-potential of goat milk micelles.•Changes in the secondary structure of milk proteins were observed after SE addition.•Different microstructures of goat milk powders were found by SEM.•0.1% solutions of goat powders showed good emulsifying and poor foaming properties.
•Gradual hypotonic hemolysis has no effect on ghosts’ size and size distribution.•Preserved protein and cholesterol composition of ghosts are reported.•Phosphatidylserine expression is higher in ...porcine than bovine erythrocyte ghosts.•Dex is loaded into the ghosts of both animal species by gradual hypotonic hemolysis.
The present study was aimed at investigating the effect of isolation process-gradual hypotonic hemolysis on chosen parameters of the erythrocyte membranes (ghosts) originating from bovine and porcine slaughterhouse blood. The estimation of the gradual hypotonic hemolysis as a drug loading procedure for the erythrocyte ghosts was performed as well.
Based on the results derived from analysis of the osmotic properties of the erythrocytes, the gradual hemolysis was performed with high volume of erythrocytes and 35mM hypotonic sodium-phosphate/NaCl, enabling >90% of hemolysis for both types of erythrocytes. Detailed insight into ghosts’ morphology by field emission-scanning electron microscopy revealed a distortion from erythrocyte shape and an altered surface texture with increased bilayer curvature for both samples. Compared to erythrocytes, an average diameter of ghosts from both type of erythrocytes decreased for only about 10%. The reported unidispersity of the isolated ghosts is of great importance for their potential application as vehicles of active compounds. Gradual hemolysis did not lead to substantial loss of cholesterol and membrane/cytoskeleton proteins. This result indicated the ghosts’ possibility to mimic the chemical and structural anisotropic environment of in vivo cell membranes, which is of significance for drug diffusion and partition coefficients. Induced shift of phosphatidylserine to external surface of the ghosts demonstrated their potential application as vehicles for targeted drug delivery to cells of reticuloendothelial system. Ultra high-performance liquid chromatography and Fourier transform infrared spectroscopy revealed the presence of a drug model – dexamethasone-sodium phosphate, and its interaction with structural components in both types of erythrocyte ghosts.
Slaughterhouse blood represents a valuable source of hemoglobin, which can be used in the production of heme-iron based supplements for the prevention/treatment of iron-deficiency anemia. In order to ...obtain a stable solid-state formulation, the effect of maltose addition (30 %) on the stability and storage of bovine and porcine hemoglobin in powders obtained by spray and freeze-drying (without maltose: Hb; with maltose: HbM) were investigated. Differential scanning calorimetry of spray- and freeze-dried powders indicated satisfying quality of the formulation prepared with maltose on dissolving back into solution. After two-year storage at room temperature (20?5?C) in solid forms, protected from moisture and light, rehydrated spray- and freeze-dried HbM were red, while Hb were brown. Dynamic light scattering showed the presence of native hemoglobin monomers in rehydrated spray- and freeze-dried HbM, but their agglomerates in Hb samples. UV?Vis spectrophotometry confirmed an absence of significant hemoglobin denaturation and methemoglobin formation in HbM freeze-dried powders. In spray-dried HbM, an increased level of methemoglobin was detected. The results confirmed the stabilizing effect of maltose, and suggested its use in the production of long-term stable solid-state formulations of hemoglobin, along with drying processes optimization.
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The cold-pressed horseradish (Armoracia rusticana L.) root juice was used for spray-drying encapsulation within different biopolymeric carriers (maltodextrin/alginate, maltodextrin/guar gum, and ...maltodextrin/gum Arabic) to ensure easier handling and preservation of its bioactive compounds. The obtained encapsulates were added in mayonnaise formulations as potential substitutes for synthetic antioxidants. Physicochemical, spectrophotometric, and chromatographic analyses of the encapsulates showed the presence of various phenolic compounds and a pronounced antioxidant activity. The encapsulates were stable in terms of total phenolic content retention over 6 months of storage at −18 °C. The determination of the peroxide and p-anisidine values as well as the accelerated oxidation stability analysis showed that the horseradish encapsulates added to the mayonnaise were more potent in maintaining the oxidative stability of the mayonnaise than the synthetic antioxidant. The added encapsulates positively affected the pH and acid values of the mayonnaises. Also, mayonnaises with encapsulates were sensory acceptable. These results suggest that encapsulated horseradish root juice within various carriers could find useful application as a natural antioxidant in food products to prevent oxidation and prolong shelf-life.
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•Encapsulated horseradish root juice exhibited desirable physicochemical properties.•Encapsulates contained high amounts of phenols and potent antioxidant activity.•Adding the encapsulates to mayonnaise delayed the formation of oxidation products.•Mayonnaises with the encapsulated horseradish root juice were sensory acceptable.•Horseradish encapsulates could be potential substitutes for synthetic antioxidants.
The substantial concern with the possible use of immobilized yeast cells for beer production is reduction of internal mass transfer resistance during continuous fermentation. One way to minimise this ...problem is to use small-diameter beads. The effects of bead diameters in the range 0.3–2.0 mm on yeast cell immobilization and growth over a short-term cultivation were investigated. Bead diameters in the range 0.5–0.6 mm were optimal and provided rapid cell growth and the highest final cell concentration (2.33×10
9 cells/ml of beads). Electrostatic droplet generation was investigated as a technique for production of alginate microbeads. The effects of applied potential, internal needle diameter and electrode position on bead diameter were assessed. The results have shown that this method can be used for controlled production of small-size microbeads loaded with yeast. Depending on applied conditions it was possible to produce the beads in the range 250 μm–2.0 mm in diameter.
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