Food Hydrocolloids for Health最新文献

In this study, heat-moisture treatment (HMT) at 60 °C and 65 °C for 12 h and 18 h was applied to harvested raw paddy rice (Oryza sativa L. cv. Toyomeki), and changes in the quality characteristics and starch hydrolysis during simulated gastrointestinal digestion were investigated. The surface color of the treated rice grains was mainly caused by the period of HMT rather than the heating temperature. HMT at mild temperatures caused a minor change with no significant effect in the total starch content of the treated rice, as well as the moisture content and firmness of the cooked rice (P > 0.05). However, the resistant starch content increased with increasing HMT temperature and time, and a significant difference was found between the control and the treated rice subjected at 65 °C. The mild HMT also promoted the reduction trend of starch hydrolysis for the intact cooked rice grain, which could have health benefits. Thus, the mild HMT of raw paddy rice could be regarded as a profitable technique modifying the digestibility of cooked rice but maintaining rice sensory characteristics.

A large quantity of Saccharina japonica holdfast (SjH) is discarded as an unused by-product of the cultivation process. In this study, we isolated a functional fucoidan extract (FE) from SjH as an aqueous acetic acid macromolecular (>3 kDa) fraction. The main compounds in FE were fucoidans and phenolic compounds (phlorotannins). FE demonstrated notable superoxide anion radical-scavenging capacity in vitro, promoted nitric oxide (NO) secretion in RAW264.7 cells in the absence of lipopolysaccharide (LPS) from E. coli O111, and exerted an inhibitory effect on NO secretion in the presence of LPS. Mice were fed a high-sucrose diet containing no fibre (NF), 0.5% FE (FL) or 1.0% FE (FH) for 14 days. Compared with that in the spleen tissue of NF group mice, pro-inflammatory cytokines such as interleukin (IL)-1β, IL-6, and tumour necrosis factor-α were suppressed in FL- and FH-fed mice. Interferon-γ was suppressed by FH. The caecal microbiota was analysed using 16S rDNA (V4) amplicon sequencing. Allobaculum- and Bacteroides acidifaciens–like bacteria were abundant in FL- and FH-fed mice. In contrast, the abundances of Desulfovibrionaceae, which are inflammation- and gut dysbiosis–related microbes, and Prevotellaceae-like bacteria were reduced in FH-fed mice. These results suggest that SjH FE is a functional food with antioxidant and immunomodulatory properties that correlates with beneficial gut microbiota composition.

Allium cepa is an herbaceous biennial plant cultivated for its edible bulb and the elementary ingredient in Indian cooking. The surplus onion presents a huge loss due to drying rotting, sprouting, fungal damage, etc. Formulating an onion gummy is a rich source of antioxidants that can promote healthy living and prevent diseases. Our study developed an antioxidant-rich gummy using red onion transforming its pungent taste using tamarind. The gummy samples were subjected to physicochemical analysis where the pH of the samples was in the range of 5.64 to 5.51, the moisture and sugar content ranged from 59.6 to 57.9 and 60.97 to 59.10 respectively, the texture properties of the gummy jelly showed hardness in the range from 571.81±0.2 to 378.26±0.9 g, chewiness from 1,819.1 ± 64.22 to 1,390.9 ± 56.7 g, adhesiveness from 57.4 ± 1.33 to 58.6 ± 1.55, and springiness from 48.78±0.2 to 40.73±0.4 and finally the chromaticity values (L*, a*, and b*) of gummy jelly were, lightness in the range from 7.78±0.08 to 5.83±0.08, redness from 3.39±0.10 to 0.54±0.08 and yellowness from 1.65±0.05 to 1.27±0.05. The antioxidant activity was analyzed using DPPH and ABTS radical scavenging activity and was in the range of 29.75 to 78.85% and 18 to 62% respectively. The sensory evaluation showed that buying intention was highly ranked followed by appearance, taste, flavor, overall preference, and texture. In this study, we conclude that the antioxidant-rich red onion gummy jelly (ROGJ) developed with potential antioxidant activity can be commercialized and could be a healthy substitute for commercial unhealthy gummy jellies.

Plant mucilages have been used for many applications as stabilizers, emulsifiers, thickening or gelling agents, viscosity modifiers, encapsulating agents and food packaging materials (stand-alone films, coatings). In these studies, it has been reported that plant mucilages have potential to extend the shelf-life of food products when applied as coatings or packaging films by reducing the oxidative reactions, microbial spoilage. Besides, they exert required mechanical integrity, and/or barrier against water, and provide active properties as carriers of aroma compounds or antioxidant and antimicrobial agents. Along with their digestive health promoting activities, mucilages also can be used as a fat replacer to reduce the calorie of added food product. Acting as biopolymeric encapsulating agent, mucilages can protect antioxidant and antimicrobial compounds or retain viability of probiotic bacteria in gastrointestinal system with their controlled release properties.

This review shows an overview of literature concerning the chemistry, extraction and recent uses of seed mucilage in food industry including encapsulation, emulsion/stabilization, edible film or coating applications, as well as their possible health benefits or employement for drug delivery purposes.

This research aimed to develop banana inflorescence purees and the recipes suitable for individuals with dysphagia. The effects of hydrocolloids (modified tapioca starch; MTS, gum acacia; GA, xanthan gum; XG, carboxymethyl cellulose; CMC, gelatin; GEL) and freeze-thaw cycles (first and second cycle) on the qualities of purees were investigated. Banana inflorescences served as a good choice for preparation of purees that complied to “Level 4 Pureed Food for Adults” as examined by the International Dysphagia Diet Standardization Initiative (IDDSI) methods. During the freeze-thaw cycles, the qualities of the purees degraded. The control sample (puree without hydrocolloid) failed the IDDSI tests when subjected to the second freeze-thaw cycle. Utilizing XG and CMC enhanced the quality and extended the shelf life. However, the effects of hydrocolloids were dependent on types and concentrations used. Some hydrocolloids, such as GA and GEL, have been discovered to be unsuitable. The recipes, including Massaman curry with chicken, Tom-yum soup, and galangal coconut soup with chicken, were successfully prepared from pureed banana inflorescences (with XG). All recipes adhered to the IDDSI guidelines for “Level 3 Liquidized Food for Adults”. The finding in this study demonstrated the balance between safety and palatability of purees specially prepared as dysphagia diets.

Keeping in view inherent wound healing potential of moringa gum (MG), in present research, it has been applied in development of hydrogel wound dressings encapsulated with antibiotic drug ciprofloxacin for better wound care .The copolymeric hydrogels were characterized by SEMs, AFM, FTIR, XRD, ¹³C NMR, TGA and DSC. SEM, AFM and XRD demonstrated porous morphology with rough surface having amorphous state of copolymers. Hydrogel dressings absorbed 7.71± 0.06 g/g simulated wound fluid to maintain moist wound surrounding. The diffusion of ciprofloxacin was non Fickian type from copolymer. They also exhibited mucoadhesive (3.15 ± 0.67 N s work of adhesion) and antioxidant (91.44 ± 2.89% scavenging in DPPH assay) properties. Dressings were permeable to H₂O, O₂ and impermeable to microbes. These characteristic properties of hydrogel dressings revealed that dietary fiber moringa gum could be applied as wound dressing materials for better wound health.

The study's goal was to develop chrono modulated pulsatile tablets of methylphenidate hydrochloride with an extended-release pattern in the morning and an immediate burst release in the afternoon for exaggerated symptoms of attention deficit hyperactivity disorder match the circadian rhythm of disease, where high levels of l-3, 4-dihydroxyphenylalanine (DOPA) are observed in the afternoon, necessitating higher drug concentrations. The core tablets were made with Kollidon CL-SF as a super disintegrant at 4% and 8% concentrations, with microcrystalline cellulose PH 102 (Pharma grade) and Ludipress as diluents.

The core tablets were then compress coated with a slow-release component blend containing different grades of hydroxypropyl methylcellulose (HPMC) at various concentrations of HPMC E50, HPMC E15M, or HPMC E4M, as well as 4% Ethocel. Among all formulations, the F10 formulation containing HPMC E50 at 70% showed the best drug release, with 60% of the dose released slowly over 4 h, followed by an immediate burst of the remaining 40% at the 5th hour. The effect of different diluents on in vitro drug release kinetics and in vitro dissolution studies were performed for all formulations, and A1 formulation containing Cellactose-80 as a diluent showed the best results, with results matching the circadian variations in the disease condition.

The protein hydrolysate that contains bioactive peptides of yellowfin tuna (Thunnus albacares) skin collagen with antioxidant activity has been successfully studied by using in silico and in vitro assays. We found that using the in silico assessment, the antioxidant peptides can be found from the precursor (type I α1 and α2 collagen of yellowfin tuna). Applying papain as a protease will also provide the greatest degree of hydrolysis for antioxidative peptides. The highest peptide rank peptides sequence such as Pro-Trp-Gly (PWG), Pro-His-Gly (PHG), His-Leu (HL), Ile-Arg (IR), Ala-His (AH), Glu-Leu (EL) that predicted using papain in silico. Molecular docking analysis showed all peptides derived from yellowfin tuna have hindered the substrate to access the active site of myeloperoxidase (MPO). Interestingly, the substitution of the amino acid from His (PHG, 7.1 kcal/mol) to Trp (PWG, 8.0 kcal/mol) has increased the affinity of the peptide towards MPO. They have antioxidative activities used in silico approach to MPO enzyme. We also confirm the in vitro assays for the protein hydrolysate after proteolysis using papain. The concentration and hydrolysis time will give influence the degree of hydrolysis, and antioxidant activities (P < 0.05). In conclusion, hydrolysate protein of type I α1 and α2 collagen from yellowfin tuna produced by papain hydrolysis has the potential to be used in food, active packaging material until health applications..