Food Biophysics最新文献

In this study, it was aimed to investigate the effect of different coating materials on the microencapsulation of hempseed oil by spray drying. For this purpose, hempseed oil emulsions were prepared with skimmed milk powder (SMP), maltodextrin (MD), and whey protein concentrate (WPC). The properties of these emulsions including rheological, zeta potential, and physicochemical properties were analyzed. Then, hempseed oil microcapsules were produced using spray drying. The effect of the different coating materials on spray-dried hempseed oil capsules was evaluated in terms of microencapsulation yield, surface oil, microencapsulation efficiency, oxidation stability, and physicochemical properties. The combinations of SMP (50.58%) or WPC (56.21%) with MD significantly enhanced the microencapsulation yield. The highest microencapsulation efficiency (92.16%) was obtained in the microcapsule with SMP: MD. This microcapsule with SMP: MD also showed higher oxidative stability compared to other microcapsules. Besides, this combination (SMP: MD) effectively protected the hempseed oil against oxidation during the Schaal oven test. Additionally, spray-dried hempseed oil microcapsules were characterized using FT-IR, TGA, and SEM. It was determined that using MD as a coating material improved the thermal stability of the microcapsules. As a result, it was concluded that the SMP: MD as a coating material was suitable for the microencapsulation of hempseed oil.

State diagrams of binary mixtures of 1-stearoyl glycerol (C18) with 1-myristoyl glycerol (C14), 1-palmitoyl glycerol (C16) or 1-monobehenin glycerol (C22) in vegetable and mineral oil were obtained using different molar fractions of the monoglycerides (MGs) keeping the MG concentration constant (8% wt/wt). We observed that, independent of the MG mixture (C18:C14, C18:C16, C18:C22) and the type of oil, the MGs developed a mixed Lα phase with a transition temperature practically independent of the C18 molar fraction. In contrast, the transition temperature for the sub-α phase showed a eutectic point that, for the same MG mixture, occurred in both oils at the same MG molar fraction. At the MG molar composition corresponding to the eutectic point, the difference in length between the aliphatic chains in the mixed lamella resulted in a sub-α phase with the least efficient chain packing compared to that developed by any other MG molar fraction. Independent of the MG mixture and the type of oil, the oleogels developed by cooling (80 °C to 5 °C) followed by 180 min at 5 °C achieved the highest elasticity (G’_5 °C) at the MG molar fraction composition associated with the eutectic point. Tentatively the least efficient aliphatic chains packing developed by the sub-α phase at the eutectic point, favored the incorporation and retention of higher amounts of oil. Thus, for a particular MG binary mixture, the oleogels at the eutectic point had the highest G’_5 °C in comparison with the G’_5 °C of oleogels formulated at any other MG proportion.

This review incorporates the appraisal of fruit peels, commonly dumped agro-waste, as a potential for developing value-added products and environmental issues. In Malaysia, the food industry uses fruits to produce various items ranging from fruit juices, concentrates, and jams to dried fruits that generate considerable organic waste. This inefficiency results in 25–30% of the total product content being discarded, primarily comprising peel wastes from fruits such as oranges, bananas, pomegranates, and lemons. These peels are especially rich in bioactive elements, including pigments, polyphenols, enzymes, vitamins and antioxidants. The review examines the technical interventions planned to produce compounds of high value using these compounds. By utilising different extraction methodologies, the peels' bioactive substances can be extracted. These methods require optimisation to get a maximum yield and a high purity of compounds. Extracted compounds are then utilised in the production of numerous products. The article highlights the potential of these compounds as an ingredient for creating food coatings, probiotics, natural antioxidants, natural dyes, and biosorbents. By changing this waste into cost-effective products, we can progress tremendously toward sustainable use and valorisation of biowaste. This review paper reviews the various fruit peels and their prospective uses, offering a new angle on waste management and resource utilisation in the food industry.

Graphical Abstract

The present study aimed to characterize the functional, morphological, thermal, pasting, rheological, and antioxidant properties of flour samples from Indian browntop millet cultivars. Significant (p < 0.05) difference was observed for various chemical constituents except crude fiber content. Water absorption (2.04–2.14) and Oil absorption capacity (2.25–2.35) varied significantly among cultivars. At 90 °C, BTM4 (6.59) and BTM1 (6.29) showed the highest and lowest swelling power. The DPPH assay and TPC analysis revealed the highest scavenging activity (51.24%) and phenolic content (3.24 mg GAE/g), exhibited by BTM2. Thermal analysis revealed distinct transition temperatures with onset temperatures ranging from 27.06 °C (BTM4) to 43.11 °C (BTM1). Peak viscosity values ranged from 381 cP (BTM4) to 703 cP (BTM2), while final viscosity values ranged from 726 cP (BTM4) to 1922 cP (BTM1), respectively. Steady and dynamic rheological tests demonstrated weak-gel-like behavior in all flour samples, with storage modulus (G’) exceeding loss modulus (G”). FT-IR analysis showed a broad intensity peak ranging between 3268.31 cm⁻¹ to 3280.29 cm⁻¹. SEM images depicted the granular microstructure, revealing spherical and irregular particles ranging from 2.34 μm to 12.4 μm across the cultivars. X-ray diffraction analysis revealed A-type crystallinity in all samples, with BTM4 exhibiting significantly higher relative crystallinity (25.54%). These findings highlight the diverse techno-functional characteristics of Indian Browntop millet flour and its potential as a valuable ingredient for enhancing various food formulations.

The traditional herb American ginseng (Panax quinquefolium L.) can be processed into two common products: dried American ginseng (DAG) and red American ginseng (RAG), which have well-established hypoglycemic activity, making it a functional food as well. However, the mechanism by which the main active ingredients inhibit α-glucosidase, a crucial target for hypoglycemic drugs, remains unclear. In this research, we employed ultra-high-performance liquid chromatography coupled with quadrupole orbitrap mass spectrometry (UHPLC-Q-Orbitrap/MS) to analyze the chemical composition of ethanol extracts of dried American ginseng (EDAG) and red American ginseng (ERAG). Subsequent in vitro experiments were conducted to assess the α-glucosidase inhibitory activity of EDAG and ERAG. Comparative enzymatic kinetics analyses were performed as well. Molecular docking analysis revealed the interaction between the differential saponins and α-glucosidase, further validated through verification experiments. Among the total 47 identified saponins, 9 were characterized by OPLS-DA as differentially expressed between EDAG and ERAG. Notably, ERAG exhibited more robust α-glucosidase inhibitory activity than EDAG. Enzyme inhibition kinetics revealed that both products displayed reversible mixed-type inhibition on α-glucosidase, suggesting their inhibitory effects are associated with saponin composition. Molecular docking studies demonstrated that all 9 differential saponins exhibited inhibitory effects on α-glucosidase. Verification studies substantiated ginsenosides like Rb₁, Rd, and others as inhibitors of α-glucosidase. These findings contribute to a more comprehensive understanding of processed American ginseng and provide valuable insights for developing glucose-lowering functional foods.

Food fortification with iron (Fe) and zinc (Zn) can effectively reduce deficiencies of these important micronutrients, but the reactivity of bioavailable Fe compounds in foods remains a challenge. Here, this problem was tackled by binding water-soluble Fe³⁺ and Zn²⁺ sources to alginate by ionotropic gelation, resulting in the formation of mixed Fe/Zn alginate beads. The dry beads were 0.8–1.4 mm in diameter and had Fe and Zn contents of up to 143 mg/g. Fourier transform infrared (FTIR) spectroscopy confirmed the successful binding of Fe³⁺ and Zn²⁺ with the carboxylic acid groups of alginate with preferential binding of Fe³⁺ over Zn²⁺. When added to difficult-to-fortify polyphenol-rich foods, the Fe alginate beads caused smaller color changes than water-soluble Fe sources, confirming that binding Fe³⁺ to alginate reduced its reactivity and improved its stability. Adding increasing amounts of Zn into the beads further improved color stability as evidenced by the lower ΔE values. The in vitro Fe solubility was 75–90% within 120 min at pH 1.0, independent of the Zn content, suggesting that the Fe from these structures is released in the stomach and available for absorption in the intestine. Their improved stability may make these Fe/Zn alginates attractive dual fortificants for difficult-to-fortify foods.