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Effect of Co-Encapsulated Natural Antioxidants with Modified Starch on the Oxidative Stability of β-Carotene Loaded within Nanoemulsions
β-Carotene (vitamin A precursor) and α-tocopherol, the utmost energetic form of vitamin E (VE), are known to be fat-soluble vitamins (FSVs) and essential nutrients needed to enhance the growth and metabolic functions of the human body. Their deficiencies are linked to numerous chronic disorders. Loading of FSVs within nanoemulsions could increase their oxidative stability and solubility. In this research, VE and β-Carotene (BC) were successfully co-entrapped within oil-in-water nanoemulsions of carrier oils, including tuna fish oil (TFO) and medium-chain triglycerides (MCTs), stabilized by modified starch and Tween-80. These nanoemulsions and free carrier oils loaded with vitamins were stored for over one month to investigate the impact of storage circumstances on their physiochemical characteristics. Entrapped bioactive compounds inside the nanoemulsions and bare oil systems showed a diverse behavior in terms of oxidation. A more deficiency of FSVs was found at higher temperatures that were more noticeable in the case of BC. VE behaved like an antioxidant to protect BC in MCT-based nanoemulsions, whereas it could not protect BC perfectly inside the TFO-loaded nanoemulsions. However, cinnamaldehyde (CIN) loading significantly enhanced the oxidative stability and FSVs retention in each nanoemulsion. Purity gum ultra (PGU)-based nanoemulsions comprising FSVs and CIN presented a greater BC retention (42.3%) and VE retention (90.1%) over one-month storage at 40 °C than Twee 80. The superior stability of PGU is accredited to the OSA-MS capabilities to produce denser interfacial coatings that can protect the entrapped compounds from the aqueous phase. This study delivers valuable evidence about the simultaneous loading of lipophilic bioactive compounds to enrich functional foods.
Effects of Concentration and Type of Lipids on the Droplet Size, Encapsulation, Colour and Viscosity in the Oil-in-Water Emulsions Stabilised by Rapeseed Protein
The objective of this study was to extract the rapeseed protein from by-products and further examine the effect of lab-made rapeseed protein on the droplet size, microstructure, colour, encapsulation and apparent viscosity of emulsions. Rapeseed protein-stabilised emulsions with an increasing gradient of milk fat or rapeseed oil (10, 20, 30, 40 and 50%, v/v) were fabricated using a high shear rate homogenisation. All emulsions showed 100% oil encapsulation for 30 days of storage, irrespective of lipid type and the concentration used. Rapeseed oil emulsions were stable against coalescence, whereas the milk fat emulsion showed a partial micro-coalescence. The apparent viscosity of emulsions raised with increased lipid concentrations. Each of the emulsions showed a shear thinning behaviour, a typical behaviour of non-Newtonian fluids. The average droplet size was raised in milk fat and rapeseed oil emulsions when the concentration of lipids increased. A simple approach to manufacturing stable emulsions offers a feasible hint to convert protein-rich by-products into a valuable carrier of saturated or unsaturated lipids for the design of foods with a targeted lipid profile.
Hierarchy of Bioapatites
Apatites are one of the most intensively studied materials for possible biomedical applications. New perspectives of possible application of apatites correspond with the development of nanomaterials and nanocompounds. Here, an effort to systematize different kinds of human bioapatites forming bones, dentin, and enamel was undertaken. The precursors of bioapatites and hydroxyapatite were also considered. The rigorous consideration of compositions and stoichiometry of bioapatites allowed us to establish an order in their mutual sequence. The chemical reactions describing potential transformations of biomaterials from octacalcium phosphate into hydroxyapatite via all intermediate stages were postulated. Regardless of whether the reactions occur in reality, all apatite biomaterials behave as if they participate in them. To conserve the charge, additional free charges were introduced, with an assumed meaning to be joined with the defects. The distribution of defects was coupled with the values of crystallographic parameters “a” and “c”. The energetic balances of bioapatite transformations were calculated. The apatite biomaterials are surprisingly regular structures with non-integer stoichiometric coefficients. The results presented here will be helpful for the further design and development of nanomaterials.
Physicochemical and Textural Enhancement of Whole Wheat Bread Using Date Palm Gum: A Study on a Novel Natural Hydrocolloid
This study explores the effect of date palm gum (DPG) as a novel functional ingredient for whole wheat bread (WWB) to enhance its physicochemical and textural properties. Herein, samples containing varying concentrations of DPG (0–3% w/w) were prepared and analyzed, out of which D2 (containing 1% w/w DPG) exhibited superior qualities. Microscopic studies showed that D2 exhibited improved crumb aeration, suggesting better fermentation than the others. Moisture analysis revealed that D2 retained a higher quantum of moisture (50.06 ± 0.41%). Further, the colorimetric study showed that increasing DPG concentration led to a corresponding decrease in L* values (46.69 ± 0.13) due to the combined effect of Maillard browning and the inherent color of DPG. Analysis of FTIR spectra confirmed stable interactions of DPG and starch–protein complexes in D2. Stress relaxation exhibited that D2 had the highest initial (F0; 162.95 ± 1.70 g) and residual (F60; 95.81 ± 3.94 g) forces, indicating that it maintained its structure under stress. In gist, DPG exhibited strong potential as a natural hydrocolloid that could be explored to develop functional bakery products.
Evaluating the Impact of Green Coffee Bean Powder on the Quality of Whole Wheat Bread: A Comprehensive Analysis
The current investigation focuses on the effect of different concentrations of green coffee bean powder (GCBp) on the physicochemical, microbiological, and sensory characteristics of whole wheat bread (WWB). C1 bread formulation (containing 1% GCBp) exhibited the highest loaf volume, suggesting optimal fermentation. Moisture analysis revealed minor alterations in the moisture retention attributes of the bread formulations. Impedance analysis suggested that C1 exhibited the highest impedance with a high degree of material homogeneity. Swelling studies suggested similar swelling properties, except C5 (containing 5% GCBp), which showed the lowest swelling percentage. Furthermore, color and microcolor analysis revealed the highest L* and WI in C1. Conversely, higher concentrations of GCBp reduced the color attributes in other GCBp-containing formulations. FTIR study demonstrated an improved intermolecular interaction in C1 and C2 (containing 2% GCBp) among all. No significant variation in the overall textural parameters was observed in GCBp-introduced formulations, except C2, which showed an improved gumminess. Moreover, the TPC (total phenolic content) and microbial analysis revealed enhanced antioxidant and antimicrobial properties in GCBp-incorporated formulations compared to Control (C0, without GCBp). The sensory evaluation showed an enhanced appearance and aroma in C1 compared to others. In short, C1 showed better physicochemical, biological, and sensory properties than the other formulations.
Studies on Chemical Composition, Structure and Potential Applications of Keratoisis Corals
The chemical composition and structure of bamboo octocoral Keratoisis spp. skeletons were investigated by using: Scanning Electron Microscopy SEM, Raman Microscopy, X-ray Diffraction XRD, Laser Ablation–Inductively Coupled Plasma LA-ICP, and amino acid analyzers. Elements discovered in the nodes (mainly organic parts of the skeleton) of bamboo corals showed a very interesting arrangement in the growth ring areas, most probably enabling the application of bamboo corals as palaeochronometers and palaeothermometers. LA-ICP results showed that these gorgonian corals had an unusually large content of bromine, larger than any other organism yet studied. The local concentration of bromine in the organic part of the growth rings of one of the studied corals grew up to 29,000 ppm of bromine. That is over 440 times more than is contained in marine water and 35 times more than Murex contains, the species which was used to make Tyrian purple in ancient times. The organic matter of corals is called gorgonin, the specific substance that both from the XRD and Raman studies seem to be very similar to the reptile and bird keratins and less similar to the mammalian keratins. The missing cross-linking by S-S bridges, absence of aromatic rings, and significant participation of β-turn organization of peptides differs gorgonin from keratins. Perhaps, the gorgonin belongs to the affined but still different substances concerning reptile and bird keratin and in relation to the more advanced version—the mammalian one. Chemical components of bamboo corals seem to have great medical potential, with the internodes as material substituting the hard tissues and the nodes as the components of medicines.
Impact of Groundnut Oil/Candelilla Wax Oleogel Replacement on Physicochemical Properties of Whole Wheat Pasta
AbstractThe current study investigates replacing water (2.5–15%) in whole wheat pasta with groundnut oil/candelilla wax (GNO/CW) oleogel. To assess the impact of incorporating GNO/CW oleogel at varied concentrations, both uncooked and cooked pasta samples are physicochemically characterized. The water absorption capacity of oleogel‐containing cooked pasta samples is found to be lower. Microscopic analysis of the surface of pasta samples (uncooked and cooked) exhibits considerable changes in their topology as the composition varied. Black patches on the cooked pasta samples are observed when the GNO/CW oleogel replacement is on the higher side (10% and 15% replacement), implying the formation of starch–lipid complexes. FTIR analysis is performed to analyze the changes in functional groups and molecular bonds. There are no major changes in the water and the starch regions of pasta samples (uncooked and cooked). The addition of GNO/CW oleogel in the pasta samples enhances their stiffness. Additionally, the pasta samples exhibit viscoelastic properties. Therefore, the incorporation of GNO/CW oleogel into the whole wheat pasta dough can change the physicochemical properties of both uncooked and cooked pasta samples.
Gellan gum as a clean-label additive to improve whole wheat bread characteristics: A multimodal characterization approach
Analiza układów emulsyjnych z olejem z konopi jako suplementów witaminy K
Introduction. Vitamin K plays an important role in the blood clotting process, improving bone health, reducing vascular calcification and cardiovascular risk, and has anti-inflammatory properties. The poor water solubility of vitamin K is a barrier to its introduction into functional foods. This makes it necessary to develop innovative forms of vitamin K supplements based on emulsion systems. Emulsions with submicron-sized droplets shows greater stability compared to macroscopic emulsions. Another challenge for the food technology is the need for alternatives to artificial surfactants. Plant extracts containing saponins in their structure, such as the soap nut extract used in this work, can be considered an alternative. Results and conclusions. This study shows three optimal compositions of emulsions based on hemp oil (from Cannabis sativa L. seeds), stabilized with a soap nut extract in the amount of 0.025, 0.250 and 0.500 cm3 per 25 cm3 of the entire composition. Vitamin K was used as a health-promoting ingredient in an amount of 0.2 mg. After the emulsion systems were produced, they were examined in terms of particle/droplet sizes using dynamic light scattering. Their homogeneity was evaluated using an optical microscope. The dynamic viscosity was determined with a rotational rheometer. An ATR-FTIR analysis, as well color and pH measurements, of the emulsion were also carried out. All three emulsions tested were characterized by a high degree of stability after one month. The emulsions based on hemp oil whose droplet size is below 1 micrometer can provide an alternative to vitamin carriers. Whereas the soap nut extract may become an effective stabilizer/surfactant used in the food technology.
Selected materials techniques for evaluation of attributes of sourdough bread with Kombucha SCOBY
Abstract There is a high demand for new techniques and applications, which are typically used in materials science for food product development. As a novel food example, sourdough bread (SDB) has been previously evaluated for its prolonged shelf life, positive health effects, and distinctive flavor, yet conventional fermentation is time-consuming. The influence of dough hydration on the properties of SDB prepared using symbiotic culture of bacteria and yeast (SCOBY) derived from black tea Kombucha and how SCOBY reduced the overall time of the starter preparation to ∼16 h were studied. This decrement in the fermentation period, aided by the metabolically active microbial association in SCOBY, acts as a suitable alternative to conventional sourdough cultures that need extended fermentation periods. Several characterization techniques were employed to elucidate the effect of hydration levels (70–90%) of the samples, including impedance profile analysis. Results have revealed that the SDB with an 80% hydration level (SB80) displayed optimal characteristics concerning porosity, starch crystallization, texture, total phenolic content, and viscoelasticity. These findings suggest that SB80 attained a stable matrix with enticing nutritional and mechanical attributes, thereby emerging as an ideal candidate for developing novel bakeries with improved properties. Higher hydration levels enhanced the moisture retention ability and antioxidant activity. Furthermore, FTIR studies confirmed hydration-mediated molecular interactions, thereby affecting gluten structure and the process of starch gelatinization. Stress relaxation studies have revealed the superior mechanical strength of SB80, thus demonstrating improved texture and mouthfeel attributes. Electrical impedance spectroscopy studies further displayed hydration-driven modifications in water distribution and starch arrangement. These findings open a new dimension in utilizing SCOBY as an alternative in formulating novel SDBs to create sustainable, functional food products.
Comparison of technological and physicochemical properties of cricket powders of different origin
Despite the widely described high nutritional value of insects, many authors suggest significant differences in the nutrient content depending on the breeding conditions, preparation methods, or even geographical origin. To date, there is no reports on the technological and physical properties of cricket powder (CP). This article describes the properties of 3 CPs of various geographic origins. The oil-absorption, water-binding, foaming capacities and foam stability were analysed. Thermal changes by DSC, water behaviour by LF-NMR and FTIR analysis were performed as well. On the obtained results, it was found that all analysed cricket powders were characterized by a high content of protein and fat. The geographical origin did not affect oil absorption, while the differences were recorded for water-binding. No foaming properties were observed in any of CPs. Thermal analysis showed the beginning of protein degradation at temperatures above 110 °C. Despite the differences in the water behaviour of dry CPs, no significant changes in hydrated CPs were observed. On the basis of the obtained results, it was found that the geographic origin of cricket powder will not affect the differences in technological properties, and thus the application of CP as an additive increasing the nutritional value can be widely used.
Application of Chia and Flaxseed Meal as an Ingredient of Fermented Vegetable-Based Spreads to Design Their Nutritional Composition and Sensory Quality
Fermented vegetable spreads could offer an opportunity to diversify the range of plant-based foods. The challenge in developing the spreads is to achieve high quality, including stable consistency, consumer desirability and high nutritional value. The aim was to evaluate the application of chia and flaxseed meal for fermented zucchini-cucumber spread production. The effect on the chemical composition, phenolic compound content, antioxidant activity, and sensory quality of the vegetable spread was evaluated. Its color, viscosity, and microstructure were also analyzed using instrumental methods. The meal addition varied from 4.0 to 14.0%. The spread with meal addition had higher fat, protein, ash, and dietary fiber content than the control. Total free phenolic compound content and antioxidant activity also increased, and chia seed meal impacted the parameters more. On the contrary, flaxseed meal improved more the product’s consumer desirability than chia. Both were effective gelling agents that increased viscosity and enhanced product spreadability, and only flaxseed meal showed a masking ability. Its addition reduced the perception and intensity of the bitter, tart, and sour taste. The spread formula consisting of fermented zucchini and cucumber with 9 to 11.5% flaxseed meal addition was the most recommended to achieve the product with high consumer desirability.
Evaluation of the Effect of Stearyl Alcohol and Span-60 Tuned Sunflower Wax/Sunflower Oil Oleogel on Butter Replacement in Whole Wheat Cake
Scientists are concerned about the health risks associated with consuming a diet high in saturated fats. In this regard, oleogels have been used as a shortening substitute by researchers. This present study evaluated the role of stearyl alcohol (SA)-, and Span-60 (SP)-tailored sunflower wax/sunflower oil oleogels upon butter replacement in whole wheat batter and cake. The evaluation of the cake batter under PLM microscopy revealed that a complete replacement of butter with SA-containing oleogels, i.e., Sa-C, showed homogenously distributed smaller gas cells. A uniform distribution of gas cells assists in stabilization and contributes to the porosity of the cake. The DSC and FTIR studies confirmed the prominent melting of amylose-lipid complexes in batter Sa-C. The baked cake Sa-C showed the existence of large pores in the cake matrix, which may have assisted in softening the cake. Further, low starch–lipid interactions were also observed in the FTIR spectra of Sa-C cake crumbs. The SR studies of cake crumbs revealed a higher stress-relaxing ability in Sa-C from the control. Although there were no observed variations in the cake hardness values, Sa-C showed a reduction in the chewiness from the control. This current study suggests the possibility of using emulsifier-tailored oleogels as a potential substitute for butter in the baking formulation.
Nanoemulsions of essential oils stabilized with saponins exhibiting antibacterial and antioxidative properties
Abstract Functional foods, drug delivery systems, and cosmetics are the main areas of application for multiphase systems, where the use of naturally derived compounds is preferred. Hence, this study aimed to assess the possibility of using natural surfactants and saponin-rich extracts to produce emulsions containing antibacterial and antioxidant cinnamon and clove essential oils (EOs). The analyses of nanoparticles using dynamic light scattering showed that the addition of plant extracts to solutions allows one to obtain stable emulsions and decreased zeta potential (< −40 mV) and droplet size (<200 nm). In all investigated emulsions, the increase of antioxidative properties was observed when both EOs and plant extracts were used. The emulsion with clove oil stabilized with Quillaja saponaria bark saponins has the highest combined antioxidative properties (3.55 ± 0.01 μg gallic acid equivalent per g). Additionally, a stronger antibacterial action against Pseudomonas bacteria was observed for clove oil with Quillaja saponaria and cinnamon oil with Glycyrrhiza glabra. In addition, plant extracts did not affect significantly the other properties of the oil emulsions, e.g. wettability, colour, and refractive index. All results show that the proposed emulsions can be helpful in the preparation of multifunctional emulsions, where the co-action of saponins and EOs is especially beneficial.
Analiza właściwości fizykochemicznych i charakterystyka spektrofotometryczna wybranych olejów roślinnych
Introduction. Vegetable oils are a known source of mono- and polyunsaturated fatty acids (MUFA and PUFA). The growing demand for vegetable oils, rich in unsaturated fatty acids, increases the use of new oil plants to obtain them. In this study, the physicochemical properties (density, pH, refractive index, dynamic viscosity, contact angle, surface tension, color) were examined, a spectroscopic analysis was carried out and antioxidant properties were determined. In order to determine the indicated parameters, simple and easily accessible analytical methods were used, which provide key information about the prop erties of oils and serve as indicators for assessing their quality. Six commercially available oils were se lected for the study: evening primrose seeds (Oenothera paradoxa), milk thistle seeds (Silybum maria num), pumpkin seeds (Cucurbita oleo), linseed (Linum usitaissimum L.), winter camelina seeds (Camelina silvestris) and black cumin seeds (Nigella sativa). Results and conclusions. The conducted research provided significant insights into the relationship between the determined parameters of vegetable oils. The positive correlation between density and refrac tive index also highlights the influence of fatty acid composition on these properties. The observed diversi ty of colors of the oils tested highlights the unique composition of dyes characteristic of each oil. It was found that the pH of vegetable oils is a key indicator reflecting the level of acidity in the oil. The correla tion between contact angle and surface tension revealed complex surface interactions.
The Selection of the Optimal Impregnation Conditions of Vegetable Matrices with Iodine
This study aimed to determine the use of selected vegetables (pumpkin, cauliflower, broccoli, carrot) as carriers of potassium iodide (KI) and potassium iodate (KIO3) by determining changes in iodine content under various conditions of impregnation as the degree of hydration, impregnated sample temperature, and impregnation time. The influence of these conditions on iodine contents in vegetables after their fortification and storage (21 °C/230 days) was analyzed. The results showed that all selected vegetables could be efficient iodine carriers. However, the conditions of the impregnation process are crucial for fortification efficiency, particularly the degree of hydration and the temperature of the impregnated samples before drying. The results showed that the lowest iodine content was in samples fortified at 4 °C and 1:4 hydration. On the other hand, the highest reproducibility of iodine was for the following fortification conditions: temperature of −76 °C and hydration of 1:1. The studies confirmed the higher stability of iodine in KIO3 form compared to KI. To increase recovery of the introduced iodine in the product after drying, using the conditioning step at 4 °C is not recommended. We recommend freezing vegetables immediately after the impregnation process
Steering of Crystal Cell Volumes in Apatites and Bioapatites
The biological variability of apatites in different hard tissues of organisms was the starting point for this investigation. Materials such as whale rostrums, ganoine, and some fish bones were analyzed. It has been proven that different organisms select specific kinds of apatites for the construction of their hard organs at the level of the crystal cell. This probably results from the long-lasting adaptation of the construction to their environmental needs. The materials are characterized by the parameters Δd and ΔE, being the real and apparent deviations from Bragg’s dimension d and the energy of excitation in XRD—E. This study is based on previously published, verified results from a number of researchers and research groups. The derivation of expressions was possible due to an original approach to Bragg’s equation, finally finished in the reformulation of the law, which describes the interplay between the absolute value of the probing excitation energy E and the crystal cell’s internal volume V. It enabled the classification of apatite biomaterials in living and fossil organisms, as well as the classification of the apatite excretions. In addition, the following different possible modes of changes in Bragg’s dimension d were illustrated—spontaneous geometrical expansion, thermal action, pressurization, and single- and multiple-ion exchanges. The contributions of such expansions were estimated. We can steer the cell volume of apatites in various ways. It has been proven that the volume expansion is linearly coupled with the expansion of Bragg’s d parameter in the hexagonal system.
Pre-harvest applications of pulsed light increases vitamin C, chlorophyll, carotenoids and proteins in alfalfa sprouts
Star Polymers as a Reducing Agent of Silver Salt and a Carrier for Silver Nanoparticles
Star polymers—macromolecules featuring multiple arms radiating from a central core—offer unique potential for biomedical applications due to their tunable architecture, multifunctionality and ability to incorporate stimuli-responsive and biocompatible components. In this study, functional star polymers with oligo (ethylene glycol) methyl ether methacrylate (OEOMA) arms and 2-(dimethylamino)ethyl methacrylate (DMAEMA) core units were synthesized via atom transfer radical polymerization (ATRP) using the “arm-first” strategy. The star polymers were used as nanoreactors for the in situ reduction of silver nitrate to form silver nanoparticles (AgNPs) without additional reducing agents. UV–Vis spectroscopy confirmed the formation of spherical AgNPs with absorption maxima around 430 nm, and transmission electron microscopy revealed uniform particle morphology. These hybrid nanomaterials (STR-AgNPs) were incorporated into polymethyl methacrylate (PMMA)-based bone cement to impart antibacterial properties. Mechanical testing showed that the compressive strength remained within acceptable limits, while antibacterial assays against E. coli demonstrated a significant inhibition of bacterial growth. These findings suggest that STR-AgNPs serve as promising candidates for infection-resistant bone implants, providing localized antibacterial effects while maintaining mechanical integrity and biocompatibility.
