RESUMO
The current study entails the encapsulation validity to enclose naturally occurring food preservatives, such as cinnamon essential oil (CM), within various wall materials. This approach has demonstrated enhanced encapsulated compounds' stability, efficiency, and bioactivity. The base carrier system consisted of a solid lipid (Berry wax, RW) individually blended with whey protein (WYN), maltodextrin (MDN), and gum Arabic (GMC) as wall materials. The resulting formulations were freeze-dried: WYN/RW/CM, MDN/RW/CM, and GMC/RW/CM. The study comprehensively analyzed encapsulation efficiency, morphology, crystallinity, thermal, and physiochemical properties. When RW was combined with WYN, MDN, and GMC, the microcapsule WYN/RW/CM showed the highest efficiency at 93.4 %, while the GMC/RW/CM exhibited the highest relative crystallinity at 46.54 %. Furthermore, the investigation assessed storage stability, release of bioactive compounds, and oxidative stability during storage at 4 °C/ 25 % RH ± 5 % and 25 °C/40 % RH ± 5 % for 55 days, revealing optimal stability in the WYN/RW/CM microcapsule. Additionally, the antimicrobial activity was assessed at various concentrations of microcapsules, revealing their inhibitory effect against Escherichia coli (gram-negative) and Staphylococcus aureus (gram-positive) bacteria. The WYN/RW/CM microcapsule exhibited the highest inhibition activity in both strains, reaching 40 mm. This study demonstrates that combining WYN with RW as a wall material has greater efficiency in encapsulation and potential uses in various industrial sectors.
Assuntos
Antioxidantes , Cápsulas , Cinnamomum zeylanicum , Óleos Voláteis , Óleos Voláteis/química , Óleos Voláteis/farmacologia , Antioxidantes/química , Antioxidantes/farmacologia , Cinnamomum zeylanicum/química , Biopolímeros/química , Anti-Infecciosos/farmacologia , Anti-Infecciosos/química , Goma Arábica/química , Estabilidade de Medicamentos , Polissacarídeos/química , Polissacarídeos/farmacologia , Proteínas do Soro do Leite/química , Fenômenos Químicos , Staphylococcus aureus/efeitos dos fármacos , Escherichia coli/efeitos dos fármacos , Testes de Sensibilidade MicrobianaRESUMO
Meat digestion and intestinal flora fermentation characteristics are closely related to human dietary health. The present study investigated the effect of different cooking treatments, including boiling, roasting, microwaving, stir-frying, and deep-frying, on the oxidation of chicken protein as well as its structural and digestion characteristics. The results revealed that deep-fried and roasted chicken exhibited a relatively higher degree of protein oxidation, while that of boiled chicken was the lowest (p < 0.05). Both stir-frying and deep-frying led to a greater conversion of the α-helix structure of chicken protein into a ß-sheet structure and resulted in lower protein gastrointestinal digestibility (p < 0.05), whereas roasted chicken exhibited moderate digestibility. Further, the impact of residual undigested chicken protein on the intestinal flora fermentation was assessed. During the fermentation process, roasted chicken generated the highest number of new intestinal flora species (49 species), exhibiting the highest Chao 1 index (356.20) and a relatively low Simpson index (0.88). Its relative abundance of Fusobacterium was the highest (33.33%), while the total production of six short-chain fatty acids was the lowest (50.76 mM). Although stir-fried and deep-fried chicken exhibited lower digestibility, their adverse impact on intestinal flora was not greater than that of roasted chicken. Therefore, roasting is the least recommended method for the daily cooking of chicken. The present work provides practical advice for choosing cooking methods for chicken in daily life, which is useful for human dietary health.
RESUMO
Black rice is recognized for managing diabetes in Chinese folk medicine. Therefore, the present study investigates the effect of thermal treatments and the succeeding cooking on black rice physicochemical properties, phenolic composition, total antioxidant activity (TAA), enzymes and glycation inhibition in addition to starch digestibility. Thermal decomposition of anthocyanin and cyanidin-3-glucoside was evident across all processing methods and reflected in increasing levels of protocatechuic acid, while proanthocyanidins (TPAC) were susceptible to cooking. Roasting of grains sustained total phenolics (TPC), flavonoids (TFC), TPAC, and antilipase activity. Additionally, the combined effect of frying and cooking diminished TFC, TPAC, and α-glucosidase inhibition. The thermally treated grains showed pronounced activity against α-amylase, α-glucosidase, and glycation, whereas their cooked counterparts reduced the estimated glycemic index (eGI), and enhanced resistant starch (RS). Processed grains chrominance, TAA, and apparent amylose content (AAC) showed a significant correlation with phenolics. These findings are demonstrating that black rice processing is favorable for the dietary management of metabolic disorders such as diabetes and hyperlipidemia.
Assuntos
Diabetes Mellitus Tipo 2 , Oryza , Digestão , Fenóis , AmidoRESUMO
Abscisic acid (ABA) is a phytohormone which is involved in the regulation of tomato ripening. In this research, the effects of exogenous ABA on the bioactive components and antioxidant capacity of the tomato during postharvest ripening were evaluated. Mature green cherry tomatoes were infiltrated with either ABA (1.0 mM) or deionized water (control) and stored in the dark for 15 days at 20 °C with 90% relative humidity. Fruit colour, firmness, total phenolic and flavonoid contents, phenolic compounds, lycopene, ascorbic acid, enzymatic activities, and antioxidant capacity, as well as the expression of major genes related to phenolic compounds, were periodically monitored. The results revealed that exogenous ABA accelerated the accumulations of total phenolic and flavonoid contents; mostly increased the contents of detected phenolic compounds; enhanced FRAP and DPPH activity; and promoted the activities of PAL, POD, PPO, CAT, and APX during tomato ripening. Meanwhile, the expressions of the major genes (PAL1, C4H, 4CL2, CHS2, F3H, and FLS) involved in the phenylpropanoid pathway were up-regulated (1.13- to 26.95-fold) in the tomato during the first seven days after treatment. These findings indicated that ABA promoted the accumulation of bioactive components and the antioxidant capacity via the regulation of gene expression during tomato ripening.
Assuntos
Ácido Abscísico/farmacologia , Antioxidantes/metabolismo , Solanum lycopersicum/crescimento & desenvolvimento , Ácido Ascórbico/análise , Cor , Flavonoides/análise , Regulação da Expressão Gênica de Plantas/efeitos dos fármacos , Licopeno/análise , Solanum lycopersicum/efeitos dos fármacos , Solanum lycopersicum/enzimologia , Solanum lycopersicum/genética , Fenóis/análiseRESUMO
Chlorogenic acid (CA) performs numerous bioactivities; however, its usage is currently limited because of low stability and poor bioaccessibility. In this study, a amylopectin-CA complex was formed. FTIR studies confirmed that the new complex formed via hydrogen and CH-π bonding, and was involved with the reorganization of the skeletal α-1,4 glucosidic linkages of amylopectin. DSC and XRD studies suggested that complexation affected starch crystallinity and increased the size of the amorphous region. Under high temperature, complex degradation followed first-order reaction kinetics whereas under low acidity, the complex retained maximum CA content at pH 2.5. In vitro gastrointestinal (GI) digestion studies showed that maximum digestion of the complex took place during the gastric phase (39%). In addition, 81.14% of the retained CA was absorbed after GI digestion. In conclusion, amylopectin complexation may improve the stability of CA during digestion and under various food-processing operations.
Assuntos
Amilopectina/química , Ácido Clorogênico/química , Amilopectina/metabolismo , Amilose/química , Varredura Diferencial de Calorimetria , Ácido Clorogênico/metabolismo , Concentração de Íons de Hidrogênio , Cinética , Solubilidade , Amido/química , TemperaturaRESUMO
This study aimed to examine the modification effect of whey protein concentrate (WPC), WPC-gum arabic (WPC-GA) or WPC-high methoxyl pectin (WPC-PEC) complex to tailor-modify W/O/W emulsion for secondary microencapsulation of hydrophilic arbutin and hydrophobic coumaric acid. The stability and rheological properties of coated emulsions, encapsulation yield, release and degradation kinetics of arbutin and coumaric acid were investigated. Results revealed that WPC-PEC complex (at the ratio of 1:3) coating W/O/W emulsion exhibited the highest viscosity and stability, with the highest encapsulation yield of 91.08% for arbutin and 80.92% for coumaric acid, respectively. Tighter coating structure of the WPC-PEC complex (1:3) forming a stronger gel network structure was confirmed, accounting for the larger mean particle size of 569.67â¯nm. Moreover, the WPC-PEC (1:3) coating W/O/W emulsion also showed controlled release of arbutin and coumaric acid in simulated conditions. The k value of degradation kinetics for arbutin (7.99â¯×â¯10-4 at pHâ¯=â¯1.2, 4.19â¯×â¯10-4 at 90⯰C and 7.52â¯×â¯10-4 at UV-C treatment) and coumaric acid (5.18â¯×â¯10-4 at pHâ¯=â¯1.2, 3.24â¯×â¯10-4 at 90⯰C and 6.90â¯×â¯10-4 at UV-C treatment) indicated low degradation rate. The present study revealed that the WPC-PEC (1:3) coating W/O/W emulsion could provide a better synergistic effect on higher encapsulation yield and stability of arbutin and coumaric acid.
Assuntos
Arbutina/química , Cápsulas/química , Ácidos Cumáricos/química , Emulsões/química , Polissacarídeos/química , Arbutina/farmacocinética , Composição de Medicamentos , Goma Arábica/química , Concentração de Íons de Hidrogênio , Interações Hidrofóbicas e Hidrofílicas , Tamanho da Partícula , Pectinas/química , Reologia , Temperatura , Raios Ultravioleta , Viscosidade , Proteínas do Soro do Leite/químicaRESUMO
Ultrasonic effect on extraction of cyanidin-3-galactoside (Cy3-gal) from pear fruit peel was investigated and compared with conventional extraction (CE) method. Different process factors were tested to determine the optimum conditions for ultrasonic-assisted extraction (UAE). Results revealed that under optimized UAE conditions (ultrasonic powerâ¯=â¯162â¯W, temperatureâ¯=â¯71⯰C, trifluoroacetic acidâ¯=â¯3%, ethanolâ¯=â¯57%, ultrasonication timeâ¯=â¯11â¯min, and sample to solvent ratioâ¯=â¯1:30â¯g/ml), Cy3-gal yield was significantly higher (0.34â¯3±â¯0.005â¯mg/g) than from CE (0.266⯱â¯0.004â¯mg/g), whereas the extract viscosity during UAE showed a negative impact. UPLC-Triple-TOF/MS analysis detected a total number of 13 anthocyanin compounds, out of which 8 were identified and that mainly consisted of cyanidin, delphinidin and petunidin compounds. Higher yield of Cy3-gal under UAE compared to CE was also justified by higher deformations in the cell structure. The possible mechanism of ultrasonication effect during the extraction process is also proposed in the present study. During scale-up UAE process, the extraction yield of Cy3-gal was recorded higher under batch scale-up compared to continuous operation. The present study is an attempt to optimize UAE of valuable anthocyanins from Pyrus communis 'Starkrimson' fruit peel and further scaled-up for higher volume extraction which can be utilized for industrial applications.
Assuntos
Antocianinas/isolamento & purificação , Extratos Vegetais/química , Pyrus/química , Sonicação/métodos , Antocianinas/análise , Antioxidantes/química , Cromatografia Líquida de Alta Pressão , Frutas/química , Frutas/metabolismo , Glucosídeos/análise , Glucosídeos/isolamento & purificação , Pyrus/metabolismo , Solventes/química , Espectrometria de Massas por Ionização por Electrospray , Temperatura , ViscosidadeRESUMO
Purple sweet potatoes are known for its vibrant purple color due to high level of anthocyanins. A polyethylene glycol based ultrasonic-assisted green extraction (PEG-UAE) of anthocyanins from purple sweet potato was proposed. Different types of PEG were tested for anthocyanin extraction along with PEG concentration, liquid-to-solid ratio, ultrasonic temperature and time were investigated for its impact on viscosity and extraction efficiency. The optimum extraction condition, 42â¯mL/g of ratio, 83% of PEG 200 concentration, 64⯰C of ultrasonic temperature and 80â¯min of sonication time, resulted in better extraction of anthocyanins (83.78â¯mg CE/100â¯g DW) and phenolics (994.88â¯mg GAE/100â¯g DW). Using UPLC-Triple-TOF/MS, ten anthocyanin and six non-anthocyanin compounds were identified and characterized, with the highest peak area for cyanidin-3-caffeoyl-p-hydroxybenzoyl sophoroside-5-glucoside (25.9%). Moreover, the anthocyanins and phenolics extraction yield along with antioxidant activity were negatively correlated with PEG viscosity, on which ultrasonication has profound effects.