Food Hydrocolloids for Health最新文献

{"title":"Effect of gum extracts on the bread-making and textural properties of dough and bread made from sour cassava starch (Manihot esculenta), Peanut (Arachis hypogaea) and cowpea flour (Vigna unguiculata)","authors":"Marie Madeleine Nanga Ndjang ,&nbsp;Julie Mathilde Klang ,&nbsp;Bilkissou Njapndounke ,&nbsp;Marius Edith Kouam Foko ,&nbsp;Jean Roger Dongmo ,&nbsp;Michael Hermann Kengne Kamdem ,&nbsp;Jordan Lembe Tonga ,&nbsp;Edwin Mpho Mmutlane ,&nbsp;Derek Tantoh Ndinteh ,&nbsp;Eugenie Kayitesi ,&nbsp;François Ngoufack Zambou","doi":"10.1016/j.fhfh.2024.100179","DOIUrl":"https://doi.org/10.1016/j.fhfh.2024.100179","url":null,"abstract":"<div><p>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 <em>Triumffeta pentendra</em> 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.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"5 ","pages":"Article 100179"},"PeriodicalIF":1.9,"publicationDate":"2024-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025924000049/pdfft?md5=8db74cdfb708a1ca2a18672180fe808b&pid=1-s2.0-S2667025924000049-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140647121","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microencapsulation of curcumin by complex coacervation of lactoferrin and carboxymethyl tara gum for incorporation into edible films","authors":"Barbara da Silva Soares ,&nbsp;Augusto Bene Tomé Constantino ,&nbsp;Edwin Elard Garcia-Rojas","doi":"10.1016/j.fhfh.2024.100178","DOIUrl":"10.1016/j.fhfh.2024.100178","url":null,"abstract":"<div><p>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 <em>in vitro</em> 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.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"5 ","pages":"Article 100178"},"PeriodicalIF":1.9,"publicationDate":"2024-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025924000037/pdfft?md5=4523387f3a84890892fdb479564314f8&pid=1-s2.0-S2667025924000037-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139636876","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Formation of alginate/ Alyssum homolocarpum seed gum (AHSG) microgels through electrospraying technique to encapsulate and release curcumin","authors":"Seyedeh Fatemeh Mousavi ,&nbsp;Arash Koocheki ,&nbsp;Behrouz Ghorani ,&nbsp;Mohebbat Mohebbi","doi":"10.1016/j.fhfh.2024.100177","DOIUrl":"https://doi.org/10.1016/j.fhfh.2024.100177","url":null,"abstract":"<div><p>This study aimed to produce microgels by electrospraying of alginate/AHSG (<em>Alyssum homolocarpum</em> 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.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"5 ","pages":"Article 100177"},"PeriodicalIF":1.9,"publicationDate":"2024-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025924000025/pdfft?md5=86230f81a09bb07738909cd05be84297&pid=1-s2.0-S2667025924000025-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139653319","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ultrasound-assisted extraction of anthocyanin from black rice bran and its encapsulation by complex coacervation","authors":"Lourembam Monika Devi,&nbsp;Amit Baran Das,&nbsp;Laxmikant S. Badwaik","doi":"10.1016/j.fhfh.2023.100174","DOIUrl":"10.1016/j.fhfh.2023.100174","url":null,"abstract":"<div><p>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.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"5 ","pages":"Article 100174"},"PeriodicalIF":1.9,"publicationDate":"2024-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025923000584/pdfft?md5=b449aaec7fe13acbe8cb202ec36f4cc5&pid=1-s2.0-S2667025923000584-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139457012","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Vicia villosa protein isolate-based edible coating incorporated with ZnO nanoparticles on the shelf-life of chicken breast meat during cold storage","authors":"Ashkan Jebeli Javan ,&nbsp;Sahar Baktash ,&nbsp;Behdad Shokrolahi Yancheshmeh ,&nbsp;Mahnoosh Parsaeimehr ,&nbsp;Hamid Madanchi ,&nbsp;Anna Abdolshahi ,&nbsp;Leila Monjazeb Marvdashti ,&nbsp;Nabi Shriatifar","doi":"10.1016/j.fhfh.2024.100176","DOIUrl":"10.1016/j.fhfh.2024.100176","url":null,"abstract":"<div><p>In this study, <em>Vicia villosa</em> 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.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"5 ","pages":"Article 100176"},"PeriodicalIF":1.9,"publicationDate":"2024-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025924000013/pdfft?md5=f525faade8145e500d7e82e75a896944&pid=1-s2.0-S2667025924000013-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139457831","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Investigation of functional, antioxidant, anti-inflammatory, and antidiabetic properties of legume seed protein hydrolysates","authors":"Taiwo Scholes Adewole ,&nbsp;Michael Chukwuemeka Bieni ,&nbsp;Gbenga Emmanuel Ogundepo ,&nbsp;Oludele Olayemi Odekanyin ,&nbsp;Adenike Kuku","doi":"10.1016/j.fhfh.2023.100175","DOIUrl":"https://doi.org/10.1016/j.fhfh.2023.100175","url":null,"abstract":"<div><p>Plant-derived hydrolysates are emerging as promising agents in the management of diverse ailments due to their ensuing functional and bioactive properties. This study investigated the functional, antioxidant, anti-inflammatory, and antidiabetic properties of hydrolysates from <em>Erythrina senegalensis</em> and <em>Vigna subtenarrea</em> seeds. Crude proteins were isolated via alkaline solubilization, followed by acid precipitation to the isoelectric point. Respective protein isolates were hydrolyzed using trypsin and pepsin at an enzyme-substrate ratio of 1:8 (v/v) for 1–9 h. Pepsin hydrolysates after 9 h elicited the highest solubilities of 95.54 % and 94.24 % at pH 13, while, pepsin and trypsin hydrolysates of <em>E. senegalensis</em> digested for 1 and 9 h displayed the highest 1,1-diphenyl-2-picrylhydrazyl radical-scavenging (10-IC₅₀ = 2.959 mg/mL) and total antioxidant capacity (7.243 mgAAE/g), respectively. Correspondingly, pepsin and trypsin hydrolysates of <em>E. senegalensis</em> hydrolyzed for 5 h demonstrated the most potent anti-inflammatory activities by cogently inhibiting xanthine oxidase and lipoxygenase activities with IC₅₀ of 0.161 ± 0.111 and 0.018 ± 0.011 mg/mL, respectively. Trypsin hydrolysates of <em>V. subterranea</em> hydrolyzed for 5 h potently inhibited the activities of α-amylase and α-glucosidase with respective IC₅₀ of 0.297 ± 0.060 and 0.314 ± 0.064 mg/mL. Overall, pepsin and trypsin hydrolysates of <em>E. senegalensis</em> demonstrated pronounced functional bioactivities relative to <em>V. subterranea</em> hydrolysates. This study concludes that both seeds could serve as unique matrices of potential functional bioactive peptides with prospects for managing diabetes.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"5 ","pages":"Article 100175"},"PeriodicalIF":1.9,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025923000596/pdfft?md5=4599b71b75c5943837cf998af17bab62&pid=1-s2.0-S2667025923000596-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139108068","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Corrigendum to “Peptidomic analysis of milk fermented by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus” [Food Hydrocolloids for Health, 2021, 1, 100033]","authors":"Yang Yu,&nbsp;Wenhao Yu,&nbsp;Yan Jin","doi":"10.1016/j.fhfh.2023.100166","DOIUrl":"10.1016/j.fhfh.2023.100166","url":null,"abstract":"","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"4 ","pages":"Article 100166"},"PeriodicalIF":1.9,"publicationDate":"2023-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S266702592300050X/pdfft?md5=9d539eff386e7c4fc08fae06cab8ce05&pid=1-s2.0-S266702592300050X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136160953","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Advances in hydrocolloids for food applications: Natural sources, bioactivity and delivery systems","authors":"Marco Garcia-Vaquero","doi":"10.1016/j.fhfh.2023.100172","DOIUrl":"https://doi.org/10.1016/j.fhfh.2023.100172","url":null,"abstract":"","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"4 ","pages":"Article 100172"},"PeriodicalIF":1.9,"publicationDate":"2023-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025923000560/pdfft?md5=b6db905898174e9ebbd5ffbe47c8d2b4&pid=1-s2.0-S2667025923000560-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138577795","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bigels for controlled gastric release of ascorbic acid: Impact on rheology, texture, thermal stability and antioxidant activity","authors":"Admajith M. Kaimal ,&nbsp;Rekha S. Singhal","doi":"10.1016/j.fhfh.2023.100171","DOIUrl":"https://doi.org/10.1016/j.fhfh.2023.100171","url":null,"abstract":"<div><p>Ascorbic acid (AA) is a vital nutrient to maintain critical physiological functions but is very sensitive to processing and storage. This can be overcome by using gel-based systems for controlled release of AA. This study compares various gel-based formulations such as hydrogel, emulsion gel, bigel (25 %, 50 %, and 75 % oleogel), and emulsions for thermal stability and delivery of AA, rheological and textural profile, encapsulation efficiency (&gt;97 %), <em>in vitro</em> gastrointestinal release profile, and the corresponding antioxidant profile. An increase in the oleogel content increased the hardness (125 – 216 g) and viscoelastic properties (G′ and G′′) but decreased (76.16 – 25.86 %) the swelling ratio of the bigel. A spontaneous release of AA was witnessed during gastric digestion from emulsion gels (95 %), hydrogels (98 %) and emulsions, whereas a gradual and controlled gastric release of AA could be achieved by bigels. However, a sudden decrease in AA (70 – 80 % reduction) and a spike in dehydroascorbic acid (DHA, oxidized AA) could be observed during intestinal digestion. The bioaccessibility was highest for emulsion gel and bigel (87 %) and lowest for emulsions (70 %). Bigels with higher oleogel content also showed better thermal stability but their physical stability was compromised at higher temperature. The DPPH and ABTS activity was proportional to AA, while FRAP was impacted by both DHA and AA. Thus bigels could be utilised for controlled gastric release of AA with better thermal stability.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"4 ","pages":"Article 100171"},"PeriodicalIF":1.9,"publicationDate":"2023-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025923000559/pdfft?md5=059004a9167edc30dbf0c33245b5add7&pid=1-s2.0-S2667025923000559-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138474313","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Editorial overview: VSI: Nutraceutical efficiency","authors":"Maria Semenova (Guest Editor) ,&nbsp;Ana Pilosof (Guest Editor)","doi":"10.1016/j.fhfh.2023.100170","DOIUrl":"https://doi.org/10.1016/j.fhfh.2023.100170","url":null,"abstract":"","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"4 ","pages":"Article 100170"},"PeriodicalIF":1.9,"publicationDate":"2023-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025923000547/pdfft?md5=c84c98ac26f34e47a9e1981edbc724f9&pid=1-s2.0-S2667025923000547-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138483999","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}