Food Hydrocolloids for Health最新文献

The study aimed to develop a silkworm pupae protein-based film for enhancing the lipid oxidative and microbial stability of cheddar cheese. The bioactive properties were imparted to the silkworm pupae protein-based film using an optimum level (2.0%) of Catharanthus roseus leaf extract-based nanoparticles (Cat-Ros-NPs) synthesised following a green method. The cheese samples were packaged within the treated film (T₂, containing 2.0% Cat-Ros-NPs) and compared with control samples [control (cheese samples without any film), T₀ (cheese samples within the films without any bioactive agent) and T₁ {cheese samples within the films containing 2.0% C. roseus leaf extract (Cat-Ros-Ext)}] during 90 days trial (4±1 °C). The addition of bioactive agents (Cat-Ros-Ext or Cat-Ros-NPs) increased the thickness (µm) as well as density (g/ml) of the film, thereby decreasing the transmittance (%), solubility (%), moisture content (%), and water-vapour transmission rate (mg/mt²). Both the bioactive agents increased the redness (a*) and yellowness (b*) whereas decreased the brightness (L*) of the film. The films enhanced the antioxidant and antimicrobial properties of the enclosed cheese samples during storage and the highest values were recorded for the samples packed within T₂ films. The cheese samples packaged within T₂ and T₁ films showed significantly lower values for lipid oxidation and microbial counts. This positive effect of the films (T₂ and T₁) was also recorded on protein oxidation (total-carbonyl content) after day 30 and sensory quality after day 60. Our results indicate the successful use of silkworm pupae protein for the development of bioactive packaging for cheddar cheese.

This study aims to use hot aqueous extract of herbal residue (HRE) to enhance bacterial growth and possess anti-diarrheal effects. In this study, lactobacillus species L. brevis (SAM-1), Lactobacillus plantarum (SAM-2), and Lactobacillus herbinensis (SAM-3) were isolated from date palm sap (collected in winter season). Square Pharmaceuticals PLC, Bangladesh provided herbal residues ‘Adovas’ which is non-sedating herbal cough syrup with sixteen common herbs including Adhatoda vasica. In our observation, HRE increased the number of colonies in MRS media. In the anti-diarrheal study by castor oil and magnesium sulphate-induced diarrheal mouse model, SAM-1 and 2 with or without HRE showed almost similar results. After initial morphological characterization, tests such as resistance to low pH, bile salt and survival capability in gastric simulated fluid (GSF) were performed to confirm them as a probiotic candidate. All three isolates were gram-positive bacteria and could grow in a mesophilic range of temperatures. The isolates were catalase-negative and were able to coagulate milk after overnight incubation. As the isolates exhibited resistance to low pH and could tolerate bile salts, they may survive in the stomach and intestine, thus making them a promising probiotic candidate. The isolated probiotics and HRE inhibited diarrheal and restored the body's electrolytes. Interestingly, SAM-2 showed higher efficacy than the standard drug (Loperamide), while SAM-1 showed a similar effect and SAM-3, had less effect than Loperamide. The findings suggest that probiotics and herbal residue could contribute to diarrhoeal disease prevention, which might be an alternative to a synthetic standard drug (Loperamide).

Edible film and coating are nutritious and beneficial for the host as those are consumed with food. Among various edible films and coatings, this review focused on protein-based films and coatings due to their potential application as a carrier for bioactive compounds in the food and biomedical industries. Bioactive compounds such as probiotics, prebiotics, and phenolic compounds have shown promise in maintaining intestinal health. They enhance immune response, lower inflammation in gastrointestinal illnesses, and help to prevent colon cancer. However, these bioactive compounds are often susceptible to environmental factors such as temperature, oxygen, pH etc. Consequently, encapsulation of these compounds becomes essential to protect them from potential damage and ensure the delivery of these compounds into the host body while retaining their intended functional properties. Current trends involve incorporating phenolic compounds into films or encapsulating probiotics and prebiotics as core materials using different wall materials. These encapsulated compounds can be intake with the food. Ongoing research endeavors are dedicated to improve the mechanical properties or functional properties of edible films and coatings separately. This review aims to overcome existing limitations of encapsulation of bioactive compounds into various types of protein film and enhance the functionality and health benefits and unlock the application of protein-based edible films and coating in the food industry.

The three-dimensional structure and network that compose naturally or synthetically derived polymers, such as hydrogels, allow for a wide variety in customization of the biomaterial characteristics, thus resulting in various applications. In medical care, hydrogels formed by intrinsic or exogenous antimicrobial components can act as effective vehicles for the administration of drugs and bioactive compounds, as alternatives to traditional wound dressings, and as antimicrobial coatings on implanted medical devices. In food safety, hydrogels with antimicrobial properties are desirable as food spoilage inhibitors. There has been a recent heightened focus on naturally derived hydrogels, due to their cost effectiveness and lack of concern for toxicity, which enhance their potential for a variety of food and biomedical applications. This concise review focuses on the recent advances of naturally derived peptide and polysaccharide antimicrobial hydrogels in the biomedical and food industries.

Gluten intolerance, as well as the scarcity of wheat flour in some parts of the world, has prompted the development of gluten-free bread. Gluten-free bread, on the other hand, results in a low specific volume and to remedy this, the use of hydrocolloids and bases has proved to be very successful. The current study aims to determine the optimal proportions of Triumffeta pentendra gum extract and bicarbonate in the breadmaking of a composite flour based on sour cassava starch, peanut flour, and cowpea flour. A Box Benkhen design was used to achieved this, with the variables being the amount of gum extract, the amount of bicarbonate, and the amount of water. The specific volume and texture properties were evaluated as responses. The specific volume was calculated using standard methods, and the textural properties were determined using a texture analyzer. It appears that the incorporation of gums extract, bicarbonate, and water significantly increased the specific volume. The incorporation rate of gum extract significantly increases the hardness, consistency, and masticability which decreases with the incorporation rate of bicarbonate and water. Cohesion and elasticity, on the other hand, increased with the incorporation rate of bicarbonate and water but decreased with the incorporation of gum extract. The optimal gum extract, bicarbonate, and water proportions are 0.28 g, 1.99 g, and 112.5 ml, respectively. As a result, the specific volume is 1.51cm3/g, the hardness is 38.51(N), the cohesion is 0.88, the consistency is 32.86(N), the elasticity is 5.57(1/L), and the masticability is 162.35(mj). According to this findings, gum extracts and sodium bicarbonate can be used to improve the quality of gluten-free bread made with sour cassava starch, peanut and cowpea flour.

Curcumin is a natural bioactive agent found in turmeric (Curcuma longa) with many health benefits, but with susceptibility to alkaline conditions, light, oxidation and heat. The present research aimed microencapsulate curcumin by complex coacervation using lactoferrin (LF) and carboxymethyl tara gum (CMTG) for application in edible films. The study of wall material formation was carried out by phase diagram, zeta potential and isothermal titration calorimetry. Curcumin was encapsulated by complex coacervation using different core-to-wall ratios and total biopolymer concentration. Finally, the microcapsules were used for the fabrication of edible gelatin-based films. The results showed that LF and CMTG could form complexes at pH 4.5 by electrostatic attraction with high affinity and optimum encapsulation efficiency of curcumin (74.78 %). The microcapsules protected curcumin during the oral and gastric phases with an average release in the intestinal phase of 81.81 %. After in vitro gastrointestinal digestion, the bioaccessibility of encapsulated curcumin was approximately 67 %. Curcumin microcapsules were added to edible gelatin films, which resulted in reduced light transmission and presence of antioxidant activity (FRAP and DPPH·⁺). The films containing microcapsules had their mechanical properties preserved. Therefore, curcumin-containing microcapsules formed by complex coacervation of LF/CMTG can be used in the production of edible films with high functional properties.

This study aimed to produce microgels by electrospraying of alginate/AHSG (Alyssum homolocarpum seed gum) dispersions at different mixing ratios (1:0, 3:1, 1:1) for encapsulation of curcumin. Addition of AHSG to alginate increased the ζ-potential while it reduced the viscosity of the dispersions. Increased alginate to AHSG ratio resulted in smaller microgels and more uniform morphology. Results confirmed that curcumin was physically entrapped within the microgels matrix. As the alginate to AHSG ratio decreased, the microgel's encapsulation efficiency and thermal stability (∆H) increased from 87.76 to 95.85 % and 23.84 to 40.33 (J/g), respectivly. The lowest curcumin release rate during storage was for 3:1 alginate:AHSG microgel (41.4 %). The microgels provided more protection for curcumin against UV irradiation. The release profiles of curcumin from microgels during in vitro digestion were controlled by the Fickian diffusion phenomenon. Overall, these results indicated that electrosprayed alginate/AHSG microgels enhanced the photostability and improved the controlled release of curcumin throughout the gastrointestinal tract.

The present work was planned to optimize extraction process of phenolics, flavonoids, monomeric anthocyanin and antioxidants from black rice bran using Ultrasound-assisted extraction and finally utilize it for encapsulation using double emulsion coacervation process. Response surface methodology (RSM) was employed for optimization of extraction process. Acidified ethanol (1 M HCl) was used as extraction solvent and ultrasound power (W) and extraction time (min) were used as independent variables. Face centered composite design (FCCD) data was successfully opted and developed a 2nd order polynomial equation with R² value of 0.94 for total phenolic content (TPC), 0.95 for total flavonoid content (TFC), 0.87 for 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 0.98 for total anthocyanin content (ANCs) respectively. Kinetic model study for extraction of anthocyanin was compared to conventional extraction process. Characterization of the extracts was performed using high pressure liquid chromatography analysis (HPLC). Cyanidin-3-glucoside is the predominated anthocyanin found as compared to peonidin-3-D-glucoside. Finally, coacervated microcapsules were developed using anthocyanin extract as core solution and gelatin and acacia gum as wall materials. Characterization of the microcapsules in terms of moisture content, hygroscopicity, solubility, encapsulation efficiency and surface morphology were evaluated. The result thus obtained shows that potential anthocyanin content from black rice bran can be utilized as food ingredients for various food application and formulation of functional food.

In this study, Vicia villosa protein isolate (VVPI), with a high and valuable protein source, was used to create an edible coating containing ZnO nanoparticles (ZnO NPs) to investigate the effect of active coating on the quality of chicken breast fillets during refrigerated storage. The results showed a low growth rate in total viable count (TVC) and lactic acid bacteria (LAB) in coated samples. Moreover, as ZnO NPs concentration increased, thiobarbituric acid reactive substances (TBARS) decreased in the coated samples. In addition, the acid value and total volatile basic nitrogen (TVB-N) in the coated samples were significantly lower than the control group. Fourier transform infrared (FTIR) spectrum confirmed the chemical interactions of the coating components. Scanning electron microscopy (SEM) showed a homogeneous layer of coating on the surface of the coated chicken meat. Organoleptic indicators including color, smell, texture and overall acceptability were acceptable in all coated samples. These findings showed that the coating based on protein isolate containing ZnO NPs has a good potential to increase the safety and shelf life of chicken meat.