Understanding emulsifier influence on complex coacervation: Essential oils encapsulation perspective.

The objective of this research was to explore the viability of pea protein as a substitute for gelatin in the complex coacervation process, with a specific focus on understanding the impact of incorporating an emulsifier into this process. The study involved the preparation of samples with varying polymer mixing ratios (1:1, 1:2, and 2:1) and emulsifier content. As core substances, black pepper and juniper essential oils were utilized, dissolved beforehand in grape seed oil or soybean oil, to minimize the loss of volatile compounds. In total, 24 distinct samples were created, subjected to freeze-drying to produce powder, and then assessed for their physicochemical properties. Results revealed the significant impact of emulsifier addition on microcapsule parameters. Powders lacking emulsifiers exhibited higher water solubility (57.10%-81.41%) compared to those with emulsifiers (24.64%-40.13%). Moreover, the emulsifier significantly decreased thermal stability (e.g., without emulsifier, Ton = 137.21°C; with emulsifier, Ton = 41.55°C) and adversely impacted encapsulation efficiency (highest efficiency achieved: 67%; with emulsifier: 21%).

Essential Oil Nanoemulsions-A New Strategy to Extend the Shelf Life of Smoothies.

Over the years, consumer awareness of proper, healthy eating has increased significantly, but the consumption of fruits and vegetables remains too low. Smoothie drinks offer a convenient way to supplement daily diets with servings of fruits and vegetables. These ready-to-eat beverages retain the nutritional benefits of the raw ingredients from which they are made. Furthermore, they cater to the growing demand for quick and nutritious meal options. To meet consumer expectations, current trends in the food market are shifting towards natural, high-quality products with minimal processing and extended shelf life. Food manufacturers are increasingly aiming to reduce or eliminate synthetic preservatives, replacing them with plant-based alternatives. Plant-based preservatives are particularly appealing to consumers, who often view them as natural and organic substitutes for conventional preservatives. Essential oils, known for their antibacterial and antifungal properties, are effective against the microorganisms and fungi present in fruit and vegetable smoothies. However, the strong taste and aroma of essential oils can be a significant drawback, as the concentrations needed for microbiological stability are often unpalatable to consumers. Encapsulation of essential oils in nanoemulsions offers a promising and effective solution to these challenges, allowing for their use in food production without compromising sensory qualities.

Microencapsulation of green tea polyphenols: Utilizing oat oil and starch-based double emulsions for improved delivery.

The stability and bioavailability of green tea polyphenols, crucial for their health benefits, are compromised by environmental sensitivity, limiting their use in functional foods and supplements. This study introduces a novel water-in-oil-in-water double emulsion technique with microwave-assisted extraction, significantly enhancing the stability and bioavailability of these compounds. The primary objective of this study was to assess the effectiveness of several encapsulating agents, such as gum Arabic as control and native and modified starches, in improving encapsulated substances' stability and release control. Native and modified starches were chosen for their outstanding film-forming properties, improving encapsulation efficiency and protecting bioactive compounds from oxidative degradation. The combination of maltodextrin and tapioca starch improved phenolic content retention, giving 46.25 ± 2.63 mg/g in tapioca starch microcapsules (GTTA) and 41.73 ± 3.24 mg/g in gum arabic microcapsules (GTGA). Besides the control, modified starches also had the most potent antioxidant activity, with a 45 % inhibition (inh%) in the DPPH analysis. Oat oil was utilized for its superior viscosity and nutritional profile, boosting emulsion stability and providing the integrity of the encapsulated polyphenols, as indicated by the microcapsules' narrow span index (1.30 ± 0.002). The microcapsules' thermal behavior and structural integrity were confirmed using advanced methods such as Differential Scanning Calorimetry (DSC) and Fourier-Transform Infrared Spectroscopy (FT-IR). This study highlights the critical role of choosing appropriate wall materials and extraction techniques. It sets a new standard for microencapsulation applications in the food industry, paving the way for future innovations.

Microencapsulation of Essential Oils Using Faba Bean Protein and Chia Seed Polysaccharides via Complex Coacervation Method.

The aim of this study was to develop microcapsules containing juniper or black pepper essential oils, using a combination of faba bean protein and chia seed polysaccharides (in ratios of 1:1, 1:2, 2:1). By synergizing these two polymers, our goal was to enhance the efficiency of essential oil microencapsulation, opening up various applications in the food industry. Additionally, we aimed to investigate the influence of different polymer mixing ratios on the properties of the resulting microcapsules and the course of the complex coacervation process. To dissolve the essential oils and limit their evaporation, soybean and rapeseed oils were used. The powders resulting from the freeze-drying of coacervates underwent testing to assess microencapsulation efficiency (65.64-87.85%), density, flowability, water content, solubility, and hygroscopicity. Additionally, FT-IR and DSC analyses were conducted. FT-IR analysis confirmed the interactions between the components of the microcapsules, and these interactions were reflected in their high thermal resistance, especially at a protein-to-polysaccharide ratio of 2:1 (177.2 °C). The water content in the obtained powders was low (3.72-7.65%), but it contributed to their hygroscopicity (40.40-76.98%).

Simultaneous determination of six catechins and caffeine in tea and wine using salting-out assisted liquid-liquid extraction and high-performance liquid chromatography with ultraviolet detection.

Catechins, renowned for their antioxidant properties and health benefits, are commonly present in beverages, particularly tea and wine. An efficient and cost-effective salting-out assisted liquid-liquid extraction (SALLE) method has been developed and validated for the simultaneous determination of six catechins and caffeine in tea and wine samples using high-performance liquid chromatography-ultraviolet (HPLC-UV). This method demonstrates outstanding performance: linearity (1-120 µg/mL, r2 > 0.999), accuracy (96.5%-103.4% recovery), and precision (≤14.7% relative standard deviation), meeting validation requirements set by the US Food and Drug Administration. The reduced sample size (0.1 g) minimizes matrix interferences and costs without compromising sensitivity. All analytes were detected in Camellia sinensis teas, with green tea displaying the highest total catechin content (47.5-100.1 mg/mL), followed by white and black teas. Analysis of wine samples reveals the presence of catechin in all red and white wines, and epigallocatechin gallate in all red wine samples, highlighting the impact of winemaking processes on catechin content. The SALLE-HPLC-UV approach represents a green alternative by eliminating organic waste, surpassing conventional dilution methods in specificity and sensitivity for catechin determination. AGREEprep assessment emphasizes the strengths of the SALLE procedure, including material reusability, throughput efficiency, minimal sample requirements, low energy consumption, and the absence of organic waste generation.

A Review of Quantitative and Topical Analysis of Anthocyanins in Food.

Anthocyanins, a subclass of flavonoids known for their vibrant colors and health-promoting properties, are pivotal in the nutritional science and food industry. This review article delves into the analytical methodologies for anthocyanin detection and quantification in food matrices, comparing quantitative and topical techniques. Quantitative methods, including High-performance Liquid Chromatography (HPLC) and Mass Spectrometry (MS), offer precise quantification and profiling of individual anthocyanins but require sample destruction, limiting their use in continuous quality control. Topical approaches, such as Near-infrared Spectroscopy (NIR) and hyperspectral imaging, provide rapid, in situ analysis without compromising sample integrity, ideal for on-site food quality assessment. The review highlights the advancements in chromatographic techniques, particularly Ultra-high-performance Liquid Chromatography (UHPLC) coupled with modern detectors, enhancing resolution and speed in anthocyanin analysis. It also emphasizes the growing importance of topical techniques in the food industry for their efficiency and minimal sample preparation. By examining the strengths and limitations of both analytical realms, this article aims to shed light on current challenges and prospective advancements, providing insights into future research directions for improving anthocyanin analysis in foods.

Deep eutectic solvents for the extraction of polyphenols from food plants.

Deep Eutectic Solvents (DESs) offer a promising, sustainable alternative for extracting polyphenols from food plants, known for their health benefits. Traditional extraction methods are often costly and involve toxic solvents. This review discusses the basic concepts, preparation techniques, and factors influencing the effective and safe use of DESs in polyphenol extraction. DESs' adaptability allows integration with other green extraction technologies, such as microwave- and ultrasound-assisted extractions, enhancing their efficiency. This adaptability demonstrates the potential of DESs in the sustainable extraction of bioactive compounds. Current research indicates that DESs could play a significant role in the sustainable procurement of these compounds, marking an important advancement in food science research and development. The review underscores DESs as a realistic, eco-friendly alternative in the realm of natural extraction technologies, offering a significant contribution to sustainable practices in food science.

The potential of anthocyanin-loaded alginate hydrogel beads for intelligent packaging applications: Stability and sensitivity to volatile amines.

pH indicators have emerged as promising tools for real-time monitoring of product freshness and quality in intelligent food packaging applications. However, ensuring the stability of these indicators is critical for practical use. This study aims to evaluate the stability of anthocyanins-loaded alginate hydrogel beads of varying sizes at different temperatures under accelerated light conditions and relative humidity (RH) levels of 53% and 97% during 21 days of storage. Moreover, their sensitivity to the principal spoilage volatiles of muscle food products such as ammonia (NH3), dimethylamine (DMA) and trimethylamine (TMA) was investigated. The half-life of cyanidin-3-glucoside in small hydrogel beads was roughly twice as long as that of the larger beads under accelerated light exposure at 4 °C and they were less likely to undergo noticeable color changes over time. Both sizes of hydrogel beads stored at 97% RH and 4 °C showed color stability over the 21-day period with minimal color variation (|ΔE| ≤ 3). The UV-vis spectra of the purple corn extract exhibited changes across pH 2 to 12, as evidenced by the visible color variations, ranging from pink to green. The limit of detection (LOD) for NH3 was 25 ppm for small beads and 15 ppm for large ones. Both types of beads exhibited similar LOD for DMA and TMA, around 48 ppm. This research showed that alginate hydrogel beads containing anthocyanins from purple corn are a viable option for developing intelligent packaging of muscle foods. Furthermore, the use of hydrogel beads of different sizes can be customized to specific muscle foods based on the primary spoilage compound generated during spoilage.

Alginate microbeads incorporated with anthocyanins from purple corn (Zea mays L.) using electrostatic extrusion: Microencapsulation optimization, characterization, and stability studies.

Microencapsulation of purple corn anthocyanins was carried out via an electrostatic extruder using alginate as a wall material. The influence of alginate concentration (1-2 %), extract concentration (20-30 %), and extrusion voltage (3-5 kV) on encapsulation efficiency and mean particle size was evaluated using response surface methodology. Optimal conditions were obtained to produce two different extract-loaded microbeads. Microbeads with the highest encapsulation efficiency (EE) and minimum particle size were achieved at 1 % alginate, 20 % extract, and 5 kV extrusion voltage (EEC3G = 70.26 %, EETPC = 91.59 %, particle size = 1.29 mm). In comparison, the microbeads with the efficient entrapment and maximum particle size were obtained at 1 % alginate, 26 % extract, and 3 kV (EEC3G = 81.15 %, EETPC = 91.01 %, particle size = 1.87 mm). Brunauer-Emmett-Teller (BET) surface area, pore size, and pore volume decreased after the inclusion of extract, with the lowest values reported for the smallest microbeads containing the extract. Scanning electron microscopy confirmed the results obtained by BET method and demonstrated fewer cracks and lower shrinkage of encapsulated samples. Fourier-transform infrared results proved the presence of anthocyanins and further possible interactions between phenolics and alginate. Stability studies revealed the color maintenance of anthocyanins-loaded microbeads during 4 weeks of storage at 4 °C and 8 °C. Moreover, the small and large particles showed a 7.6 and 3.4-fold reduction in degradation rate at 4 °C compared to their unencapsulated counterparts. Anthocyanins-loaded alginate microbeads retained over 80 % of cyanidin-3-glucoside at 4 °C and 8 °C, suggesting a promising potential of optimized microbeads for intelligent packaging applications.

Microencapsulation of Juniper and Black Pepper Essential Oil Using the Coacervation Method and Its Properties after Freeze-Drying.

Essential oils are mixtures of chemical compounds that are very susceptible to the effects of the external environment. Hence, more attention has been drawn to their preservation methods. The aim of the study was to test the possibility of using the classical model of complex coacervation for the microencapsulation of essential oils. Black pepper (Piper nigrum) and juniper (Juniperus communis) essential oils were dissolved in grape seed (GSO) and soybean (SBO) oil to minimize their loss during the process, and formed the core material. Various mixing ratios of polymers (gelatin (G), gum Arabic (GA)) were tested: 1:1; 1:2, and 2:1. The oil content was 10%, and the essential oil content was 1%. The prepared coacervates were lyophilized and then screened to obtain a powder. The following analyses were determined: encapsulation efficiency (EE), Carr index (CI), Hausner ratio (HR), solubility, hygroscopicity, moisture content, and particle size. The highest encapsulation efficiency achieved was within the range of 64.09-59.89%. The mixing ratio G/GA = 2:1 allowed us to obtain powders that were characterized by the lowest solubility (6.55-11.20%). The smallest particle sizes, which did not exceed 6 µm, characterized the powders obtained by mixing G/GA = 1:1. All powder samples were characterized by high cohesiveness and thus poor or very poor flow (CI = 30.58-50.27, HR = 1.45-2.01).

Coacervation as a Novel Method of Microencapsulation of Essential Oils-A Review.

These days, consumers are increasingly "nutritionally aware". The trend of "clean label" is gaining momentum. Synthetic additives and preservatives, as well as natural ones, bearing the E symbol are more often perceived negatively. For this reason, substances of natural origin are sought tfor replacing them. Essential oils can be such substances. However, the wider use of essential oils in the food industry is severely limited. This is because these substances are highly sensitive to light, oxygen, and temperature. This creates problems with their processing and storage. In addition, they have a strong smell and taste, which makes them unacceptable when added to the product. The solution to this situation seems to be microencapsulation through complex coacervation. To reduce the loss of essential oils and the undesirable chemical changes that may occur during their spray drying-the most commonly used method-complex coacervation seems to be an interesting alternative. This article collects information on the limitations of the use of essential oils in food and proposes a solution through complex coacervation with plant proteins and chia mucilage.

Formation of Carcinogens in Processed Meat and Its Measurement with the Usage of Artificial Digestion-A Review.

Meat is a rich source of various nutrients. However, it needs processing before consumption, what in turn generates formation of carcinogenic compounds, i.a., polycyclic aromatic hydrocarbons (PAH), nitrosamines (NOCs), and the most mutagenic heterocyclic aromatic amines (HAAs). It was widely found that many factors affect the content of carcinogens in processed meat. However, it has recently been discovered that after digestion free HAAs are released, which are not detectable before enzymatic treatment. It was established that the highest percentage of carcinogens is released in the small intestine and that its amount can be increased up to 6.6-fold. The change in free HAAs content in analyzed samples was dependent on many factors such as meat type, doneness, particle size of meat, and the enzyme concentration used for digestion. In turn, introduction of bacteria naturally occurring in the human digestive tract into the model significantly decreases total amount of HAAs. Contrary, the addition of food ingredients rich in polyphenols, fiber, and water (pepper powder, onions, apples) increases free HAAs' release up to 56.06%. Results suggests that in vitro digestion should be an integral step of sample preparation. Artificial digestion introduced before chromatographic analysis will allow to estimate accurately the content of carcinogens in processed meat.

Novel Protein Sources for Applications in Meat-Alternative Products-Insight and Challenges.

Many people are increasingly interested in a vegetarian or vegan diet. Looking at the research and the available options in the market, there are two generations of products based on typical proteins, such as soy or gluten, and newer generation proteins, such as peas or faba beans, or even proteins based on previously used feed proteins. In the review, we present the characteristics of several proteins that can be consumed as alternatives to first-generation proteins used in vegan foods. In the following part of the work, we describe the research in which novel protein sources were used in terms of the product they are used for. The paper describes protein sources such as cereal proteins, oilseeds proteins coming from the cakes after oil pressing, and novel sources such as algae, insects, and fungus for use in meat analog products. Technological processes that can make non-animal proteins similar to meat are also discussed, as well as the challenges faced by technologists working in the field of vegan products.

Evaluation of Modified Atmosphere Packaging in Combination with Active Packaging to Increase Shelf Life of High-in Beta-Glucan Gluten Free Cake.

Modified atmosphere packaging and active packaging were combined to prolong the shelf life and quality of the clean label, gluten-free (GF), yeast-leavened cakes enriched in oat fiber preparation. Star anise, cinnamon bark, and clove essential oils were used as emitters of active substances. The following concentrations of gases were chosen: 0% CO2/100%/N2 (MAP1), 60% CO2/40% N2 (MAP2), and approx. 78% N2/21% O2/0.04% CO2 (ATM). Microbiological and physicochemical analyses were conducted. GF cakes were stored for 14 days (analysis in 0, 7, and 14 days). The results showed a decrease in moisture content and lightness of crumb and an increase in hardness. EOs significantly (p ≤ 0.05) slowed down the growth of microorganisms regardless of the type of gas mixture. However, the best bacteriostatic effect was in MAP2. The content of beta-glucan did not change throughout the storage time. Generally, the best results were obtained with the combination of MAP and active packaging-60% of CO2 and 40% of N2-where cinnamon or clove essential oils were used.

Green Extraction of Carotenoids from Fruit and Vegetable Byproducts: A Review.

Carotenoids are characterized by a wide range of health-promoting properties. For example, they support the immune system and wound healing process and protect against UV radiation's harmful effects. Therefore, they are used in the food industry and cosmetics, animal feed, and pharmaceuticals. The main sources of carotenoids are the edible and non-edible parts of fruit and vegetables. Therefore, the extraction of bioactive substances from the by-products of vegetable and fruit processing can greatly reduce food waste. This article describes the latest methods for the extraction of carotenoids from fruit and vegetable byproducts, such as solvent-free extraction-which avoids the costs and risks associated with the use of petrochemical solvents, reduces the impact on the external environment, and additionally increases the purity of the extract-or green extraction using ultrasound and microwaves, which enables a significant improvement in process efficiency and reduction in extraction time. Another method is supercritical extraction with CO2, an ideal supercritical fluid that is non-toxic, inexpensive, readily available, and easily removable from the product, with a high penetration capacity.

Development of Gluten-Free Muffins with ß-Glucan and Pomegranate Powder Using Response Surface Methodology.

More consumers are being diagnosed with celiac disease or diseases in which wheat products should be avoided. For this reason, it is important to increase the range of gluten-free products available. In this study, it was decided to optimize the technology for the creation of a muffin with ß-glucan (BG) and pomegranate (PG), while establishing water share (WT), using the response surface methodology. It was shown that ß-glucan and water had the most significant influence on specific volume and moisture (p ≤ 0.001). However, the increase of hardness, color, and total phenolic content (TPC) was mainly influenced by the increase of pomegranate content (p ≤ 0.01 for harness and color and p ≤ 0.001 for TPC). Consumers accepted products high in ß-glucan more than high in pomegranate. Optimization ended with a composition that included 1.89% BG, 9.51% PG, and 77.87% WT. There were no significant differences between the model and the experimental sample, apart from higher consumer acceptability.

Plant-Based (Hemp, Pea and Rice) Protein-Maltodextrin Combinations as Wall Material for Spray-Drying Microencapsulation of Hempseed (Cannabis sativa) Oil.

Conscious consumers have created a need for constant development of technologies and food ingredients. This study aimed to examine the properties of emulsions and spray-dried microcapsules prepared from hempseed oil by employing a combination of maltodextrin with hemp, pea, and rice protein as carrier materials. Oil content in the microcapsules was varied at two levels: 10 and 20%. Increasing oil load caused a decrease in viscosity of all samples. Consistency index of prepared emulsions was calculated according to Power Law model, with the lowest (9.2 ± 1.3 mPa·s) and highest values (68.3 ± 1.1 mPa·s) for hemp and rice protein, respectively, both at 10% oil loading. The emulsion stability ranged from 68.2 ± 0.7% to 88.1 ± 0.9%. Color characteristics of the microcapsules were defined by high L* values (from 74.65 ± 0.03 to 83.06 ± 0.03) and low a* values (-1.02 ± 0.015 to 0.12 ± 0.005), suggesting that the materials were able to coat the greenish color of the hemp seed oil acceptably. The highest encapsulation efficiency was observed in samples with rice protein, while the lowest was with hemp protein. Combination of maltodextrin and proteins had a preventive effect on the oxidative stability of hempseed oil. Oil release profile fitted well with the Higuchi model, with hempseed oil microencapsulated with pea protein-maltodextrin combination at 10% oil loading depicting lowest oil release rates and best oxidative stability.

The impact of different levels of oat ß-glucan and water on gluten-free cake rheology and physicochemical characterisation.

The demand for new gluten-free (GF) products is still very crucial issue in food industry. There is also a need for bioactive compounds and natural alternatives for food additives. For now, not only providing structure without gluten is major challenge, but also high sensory acceptance and nutritional value are on the top. This study is focused on the effect of high-purity oat ß-glucan as a structure-making agent on physicochemical and sensory properties of gluten-free yeast leavened cake. The response surface methodology (RSM) was used to set the design of the experiment. Water and oat ß-glucan were chosen as independent variables. Enzymatic extraction was conducted in order to obtain pure oat ß-glucan (approx. 85%). Physicochemical and microstructure analyses, and a consumer hedonic test were carried out to check the quality of the final product. As a last step, verification was undertaken to compare the predicted and experimental values of the results. The results showed that the optimisation process was crucial in obtaining high-quality, gluten-free yeast leavened cake. The optimised amounts of water and oat ß-glucan were 66.12% and 2.63% respectively. This proves that the application of oat ß-glucan to gluten-free products is possible and gives positive results in terms of texture, volume and sensory acceptance. Due to oat ß-glucan's pro-health benefits, the final product can be seen as a functional alternative for common gluten-free products in the market.

Effect of modified atmosphere packaging on quality of bread with amaranth flour addition.

The study of the effect of the modified atmosphere packaging on quality of the bread was done after replacing wheat flour with amaranth flour in replacement of wheat flour for 0, 5, 10 and 15% by weight. The bread was stored for one, three and seven days in the ATM, 100% N2 and 30% CO2. The study proved the 30% CO2 modified atmosphere to be the optimal storage condition. It allowed to preserve volume, water content and contributed at least to increase in hardness of bread, which with the addition of amaranth flour decreased. The colour of bread during storage was characterised by the increase in L* parameter and decrease in a* and b*. For the decreased storage time, the effect was opposite. The replacement by 5% of amaranth flour increased the polyphenol content and did not affect bread quality.

Application of rich in ß-glucan flours and preparations in bread baked from frozen dough.

This study aims to define the changes in the quality of bakery products depending on the ß-glucan source and its contribution using bake-off technology. The examined bread was enriched with a 10% addition of oat flour, barley flour, oat fibre preparation, and barley fibre preparation. Bread was tested for rheological parameters, baking performance, hardness and springiness, water content, specific volume, porosity, crust and crumb colour, and ß-glucan content. In the executed research, the adverse effect of this component on the formation of gluten network and hardness of the crumb was observed. In the double compression test, it was shown that the highest hardness on the day of baking was characterized by the bread with the addition of barley preparation. The fastest rate of staling was observed in the bread with additional barley flour that was affected by the highest amount of ß-glucan. A significant decrease of the ß-glucan level was also found during the technological bake-off process, which can be explained by the activity of enzymes.