ACS food science & technology最新文献

Ganoderma lucidum extract (GE) exhibited excellent antioxidant activity with a diverse range of bioactive constituents for enhancing the antioxidant status in animals. However, the challenge is intestinal-targeted delivery. Microencapsulation is widely employed to protect pharmacological substances by fabricating microcapsules. This study investigated the preparation of multilayer microcapsules. Sodium alginate (SA) was used as the primary wall followed by the creation of polyelectrolyte multilayers using chitosan (CS)-SA to obtain GE/SA-CS. GE had high levels of ergosterol, flavonoids, and triterpenoids as well as >80% of antioxidant properties. In vitro simulated digestion indicated that the multilayers of SA-CS displayed a great controlled release ability under intestinal conditions (82.15 ± 3.99%). SA-CS not only protected the constituents of GE from acid, bile, trypsin, and heat treatment but also extended the storage shelf life of GE. Thus, the development of microencapsulation based on the antioxidant delivery system in multilayer SA-CS microcapsules could retain active compounds in GE.

This study aimed to increase oxidative stability and enhance yam flour cookies’ nutritional and antioxidant properties by incorporating lyophilized peach (LP). The cookies were subjected to two storage conditions: one with exposure to light and one in darkness for 60 days at room temperature. Four formulations were tested: a control (F1), F2, and F3 with 10% and 20% LP, respectively, and F4 with tert-butyl hydroxyquinone. The yam cookies demonstrated a high protein content (7.5%) and low acid detergent fiber (2.41%). Incorporating LP into the cookies significantly enhanced their antioxidant capacity, with F3 showing oxidative stability comparable to that of F4 across both storage conditions. Notably, phenolic retention with antioxidant activity was higher in cookies stored in darkness. These findings suggest that LP is an effective natural alternative to synthetic antioxidants for improving yam cookies’ oxidative stability and overall quality.

Green chemistry is a fundamental aspect of the food industry in the extraction of bioactive compounds from plant byproducts, through the utilization of sustainable methodologies, such as ultrasound-assisted extraction (UAE), enhancing food safety. Conventional solvents are being replaced by green alternatives, including natural deep eutectic solvents (NADES), which are nontoxic and biodegradable. The objective of this study is to compare UAE with heating-stirring (HS) methods for the extraction of bioactive compounds from orange peels using NADES. The antioxidant capacity (AC) of the extracts will be compared by three methods [oxygen radical absorbance capacity (ORAC), DPPH, and ferric ion reducing antioxidant power (FRAP)], also the phenolic profile will be studied, and the stability of the extracted compounds will also be assessed. The AC results demonstrated that UAE yielded higher than HS with ChChl/Fruc and ChChl/LA. The FRAP revealed differences among NADES, with ChChl/LP/MA exhibiting the highest. ORAC method identified ChChl/LP/MA and ChChl/LA as the most efficient. The UAE showed higher extraction yield compared to HS, particularly for caffeic acid and hesperidin, where ChChl/Fruc and ChChl/LA where the best NADES. Concerning stability, HS yielded a more stable AC than UAE, except ChChl/Fruc. UAE demonstrated superior stability for phenolic compounds in ChChl/LP/MA and ChChl/Gly, whereas HS showed greater efficacy for ChChl/LA. In conclusion, the selection of extraction methods and solvents has a impact on the yield, stability, and AC of bioactive compounds. It is evident that the selection of NADES and extraction methods should be tailored to achieve an optimal balance between yield, AC, and long-term stability of the bioactive compounds.

The bioactive potential of mangiferin and jujube seed powder was used in combination to develop an active food packaging film. An activation energy of 13.7 kJ/mol for mangiferin was calculated using the Arrhenius equation, which suggested that the addition of mangiferin made the film thermostable. The fabricated film showed a tensile strength of 1.30 MPa, an opacity of 10.00 mm^–1, and a water vapor permeability of 10.02 × 10^–9 g cm^–1 s^–1 pa^–1. Antioxidant capacities of the film in terms of DPPH radical scavenging activity and nitrite-scavenging activity were 95.93 and 56.70%, respectively. The fabricated film showed antimicrobial activity against meat spoilage organisms, i.e., E. coli, Staphylococcus aureus, Pseudomonas aeruginosa, and Bacillus subtilis with a zone of inhibition of 5.3, 8.0, 10.7, and 10.58 mm, respectively. The film could protect the meat against lipid peroxidation, protein oxidation, and myoglobin oxidation when kept for a period of 6 days at 4 °C. The biodegradability of the film was 76% after 6 days.

Acrylamide formed in French fries during high-temperature cooking may pose a risk to human health. Here, we found that increasing the cross section size from 0.8 to 1 cm lowered the acrylamide content in French fries from Russet Burbank, Ranger Russet, and Shepody by 63, 55, and 59%, respectively. A further increase in strip thickness from 1 to 1.2 cm decreased the acrylamide content by 64% in Shepody but not in the other cultivars. In all but one instance, the acrylamide contents correlated more strongly with reducing sugars. We also evaluated the impact of different N fertilization strategies on the accumulation of free asparagine and reducing sugars in fresh tubers and acrylamide formation in French fries from the cultivar Russet Burbank, grown over two seasons in southern Alberta, Canada. Both acrylamide formation and its precursors were significantly more influenced by heat stress and tuber chemical maturity than by different fertilization strategies.