Food Hydrocolloids for Health最新文献

{"title":"Development and characterization of griseofulvin loaded nanostructured lipid carrier gel for treating dermatophytosis","authors":"Neelam Datt ,&nbsp;Rajasekhar Reddy Poonuru ,&nbsp;Pankaj K. Yadav","doi":"10.1016/j.fhfh.2022.100074","DOIUrl":"10.1016/j.fhfh.2022.100074","url":null,"abstract":"<div><p>The present investigations were aimed at formulating topical gel containing nanostructured lipid carriers (NLCs) of griseofulvin and assess its effectiveness on superficial infections. The drug solubility studies were executed using various lipids and surfactants like Glyceryl monostearate, Oleic acid, Pluronic F 68, and Tween 80, and the concentrations of lipids, surfactants, and emulsifier were optimized using Box-Behnken design (BBD). Microemulsions were made utilizing sonication. The prepared batches (F1 to F15) were analyzed and observed that the optimized batch (F12), containing 0.2% w/w drug, 2% GMS, 2% Pluronic F68 and Tween 80 (in the ratio of 1:1) showed a particle size of 209 nm, zeta potential of -44.12 mV, entrapment level of 85.24% along with a drug release of 92.12%. Carbopol 940, 1.5% was used to make the topical gel. The results of biochemical studies reflected that griseofulvin-loaded-nanogel produced a more significant decrease in lipid peroxidation as compared to the standard drug. The in-vitro cytotoxicity studies showed better safety of nanogel in human keratinocyte cells (HaCaT). The results of antifungal activity showed complete clinical and mycological cure in a duration of 21 days against superficial infections like Tenia pedis and also ringworm in Wistar rats while using T.rubrum and M.canis fungal strains. These preclinical investigations have proved that the nanogels have a better potential in treating the aforementioned superficial infections providing an effective alternative for currently existing products.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025922000218/pdfft?md5=8701a17eb5f184623c536fbbdfa430ac&pid=1-s2.0-S2667025922000218-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44764271","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":"Synthesis of N, N, N-trimethyl chitosan-based nanospheres for the prolonged release of curcumin","authors":"Xueqin Zhao ,&nbsp;Chao Lu ,&nbsp;Songlin Yang ,&nbsp;Rui Ni ,&nbsp;Tianqing Peng ,&nbsp;Jin Zhang","doi":"10.1016/j.fhfh.2022.100092","DOIUrl":"10.1016/j.fhfh.2022.100092","url":null,"abstract":"<div><p>It is critical to develop a hydrophilic drug carrier with positive charge on the surface to enhance the bioavailability of curcumin to overcome the tissue barrier, e.g., blood brain barrier. In this paper, a quaternized chitosan derivative, N,N,N-Trimethyl Chitosan (TMC) was produced which is a cationic polysaccharide. Nuclear magnetic resonance (¹H-NMR) and Infrared Spectroscopy (FTIR) have been used to verify the synthesis of TMC. A simple nanoemulsion process has been developed to produce TMC-based nanosphere to load curcumin. A high encapsulation efficiency (over 90%) can be observed. The average particle size of nanospheres made of TMC with 2.5 mg/mL and 4.0 mg/ mL is estimated at 555.3±117.7 nm and 771.2±123.2 nm, respectively. The effect of the concentrations of TMC on the release profile has been investigated. It is found that nanospheres made of a higher concentration of TMC, 4.0 mg/mL, could lead to an extended release of curcumin, and the first-order release kinetics can be observed when release time increases from 0 to 265 h. The release kinetics of curcumin loaded in TMC nanospheres is also influenced by pH value. In addition, the cytotoxicity study shows that no toxic effect can be found when cells are treated with synthetic TMC. The relative cell viability of mouse cardiac endothelial cells treated with curcumin loaded TMC nanospheres is higher than that when cells treated with curcumin alone.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025922000395/pdfft?md5=638f74fd1dce98647f28bc37c8e35b00&pid=1-s2.0-S2667025922000395-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46619316","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":"Using pure Fucoidan and radiolabeled Fucoidan (99mTc-Fucoidan) as a new agent for inflammation diagnosis and therapy","authors":"Bianca Costa ,&nbsp;Luana Barbosa Corrêa ,&nbsp;Patrícia MachadoRodrigues e Silva ,&nbsp;Yago Amigo Pinho Jannini de Sá ,&nbsp;Fernanda Verdini Guimarães ,&nbsp;Luciana Magalhães Rebelo Alencar ,&nbsp;Rafael Loureiro Simões ,&nbsp;Edward Helal-Neto ,&nbsp;Eduardo Ricci-Junior ,&nbsp;Maria das Graças Muller de Oliveira Henriques ,&nbsp;Elaine Cruz Rosas ,&nbsp;Ralph Santos-Oliveira","doi":"10.1016/j.fhfh.2021.100049","DOIUrl":"https://doi.org/10.1016/j.fhfh.2021.100049","url":null,"abstract":"<div><p>Inflammation is a phenomenon responsible for the perturbation of homeostasis in several levels, with many sources, such as infection, injury, and exposure to contaminants. The necessity of new products that are effective in treating inflammation processes as can selectively imaging an inflammation site is a global issue. In this study, we have evaluated the applicability of Fucoidan as a therapeutic and imaging agent. We have assessed the Fucoidan in two inflammation models for therapeutic purposes: arthritis and lungs (LPS). In the case of use as an imaging agent, we evaluated the radiolabeled Fucoidan with 99mTc in inflamed lungs (LPS). The results demonstrated that Fucoidan has a therapeutic anti-inflammatory effect, especially in the lung model (LPS). Additionally, the imaging application demonstrated that radiolabeled Fucoidan (99mTc-Fucoidan) has an important chemoattraction for inflammation sites with very high bioaccumulation, which permits to think in an imaging application.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025921000418/pdfft?md5=e854c97104d3df20c7fe14a4e555473b&pid=1-s2.0-S2667025921000418-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91979105","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":"Nutritional and technological aspects of barley β-glucan enriched biscuits containing isomaltulose as sucrose replacer","authors":"Athina Lazaridou,&nbsp;Kali Kotsiou,&nbsp;Costas G. Biliaderis","doi":"10.1016/j.fhfh.2022.100060","DOIUrl":"10.1016/j.fhfh.2022.100060","url":null,"abstract":"<div><p>The objective of this work was to evaluate the physicochemical, sensory and potential glycemic response properties of a biscuit (β-GB) containing barley β-glucan at 6% w/w, sufficient to satisfy the EFSA's health claims related to cholesterol lowering and fecal bulk increase, and isomaltulose as sweetener. The freshly prepared β-GB was softer (<em>p</em> &lt; 0.05) than the control biscuit (formulated with sucrose and without β-glucan); differences in hardness between the two biscuit formulations diminished during storage. The glucose release kinetics, evaluated by an <em>in vitro</em> enzymic assay, showed that after 5 h of digestion, glucose release was significantly (<em>p</em> &lt; 0.05) lower for the β-GB (16.4%) compared to the control (26.4%) or to several commercial products of similar composition, which were lacking the β-glucan as ingredient (22.7 – 33.7%). The extent of <em>in vitro</em> glucose released was negatively correlated (<em>r</em> = -0.72; <em>p</em> = 0.020) to the viscosity values of ‘physiological extracts’ enclosed in dialysis tubes after 5 h incubation, and to their total dietary fiber content (<em>r</em> = -0.79; <em>p</em> = 0.006) after 20 min of digestion. The fortified biscuits with β-glucan and isomaltulose were found to be satisfactory in terms of flavor, sweetness, and texture by a group of “diabetic individuals” who rated these products highly, with an average of 5.8, in a 7-point hedonic overall acceptability scale. The low extent of glucose released along with the sensory results suggested that isomaltulose containing biscuits fortified with β-glucans could simultaneously provide various health benefits and be highly acceptable by consumers with glucose metabolism disorders.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025922000085/pdfft?md5=f108f40c08bef1f417e41a555f6a98fc&pid=1-s2.0-S2667025922000085-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41447621","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 emulsification/internal gelation-based microencapsulation on the viability of Akkermansia muciniphila upon prolonged storage and simulated gastrointestinal passage","authors":"Diana Almeida ,&nbsp;Daniela Machado ,&nbsp;Sérgio Sousa ,&nbsp;Catarina Leal Seabra ,&nbsp;Joana Cristina Barbosa ,&nbsp;José Carlos Andrade ,&nbsp;Ana Maria Gomes ,&nbsp;Ana Cristina Freitas","doi":"10.1016/j.fhfh.2022.100084","DOIUrl":"10.1016/j.fhfh.2022.100084","url":null,"abstract":"<div><p><em>Akkermansia muciniphila</em> is a common human intestinal commensal with a mucin-degrading nature. Its immunomodulatory characteristics and regulatory role of mucus layer and gut barrier integrity highlight the potential benefits of using this bacterium as an interventional player against inflammatory/cardio-metabolic disorders. In this work, we evaluate the effect of microencapsulation by the emulsification/internal gelation method on <em>A. muciniphila</em> survival during aerobic storage (0, 15, 30 and 95 days) and subsequent exposure to simulated gastrointestinal passage, in comparison with that of free cells. The present results show that microencapsulation by internal gelation promotes a 64.4 % entrapment efficacy of <em>A. muciniphila</em> cells (maintaining a 10⁸ order of magnitude for cell viability). Moreover, physical characterization showed that microparticles mean size was 53,5 ± 12,1 µm and, as observed by electron scanning microscopy, microcapsules were spherical in shape. More importantly, as storage time increased, encapsulated <em>A. muciniphila</em> demonstrated higher stability in GI conditions, when compared to its free counterpart. In conclusion, microencapsulation by internal gelation seems to be an appropriate strategy in protecting <em>A. muciniphila</em> against the detrimental gastrointestinal transit after long periods of aerobic refrigerated storage.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025922000310/pdfft?md5=67083384d7b2256ca0bd9791f0d42795&pid=1-s2.0-S2667025922000310-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45220622","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":"Enzymatic modification of Fish Gelatin and Beet Pectin using Horseradish peroxidase","authors":"Ebenezer Asiamah ,&nbsp;Dominic Aboagye ,&nbsp;Ahmed A. Zaky ,&nbsp;Charles Asakiya ,&nbsp;Ethel Juliet Serwa Blessie","doi":"10.1016/j.fhfh.2022.100080","DOIUrl":"10.1016/j.fhfh.2022.100080","url":null,"abstract":"<div><p>The Fish Gelatin (FG), a good alternative for unhealthy and limited socio-cultural mammalian gelatin appears to possess endogenous structural limitations. The goal of this work was to use enzymatic crosslinking to modify cold-water Fish Gelatin (FG) with Beet Pectin. Reaction conditions were optimized by a single factorial experiment and covalent crosslinking was measured by ultraviolet (UV)-Vis spectroscopy at 340 nm to indicate Horseradish Peroxidase (HRP) catalyzes Beet Pectin (BP). At 50 °C for 4 h, the highest weight ratio of heterologous adducts between FG-BP was 1:3, with HRP and Hydrogen peroxide (H₂O₂) of 2 µg/mL and 0.067%, (v/v), respectively. Intermolecular cross-linking was found between treated samples using ATR-FTIR and Sodium Dodecyl Sulphur and Polyacrylamide Gel Electrophoresis (SDS-PAGE). The heterologous product, control FG, and BP as well as a mixture of untreated FG-BP had a β-sheet of 41.14%, 39.65%, 39.9%, and 40.0%, respectively. The maximum reduction in elution was obtained in heterogeneous FG-BP complex. Furthermore, a schematic mechanism for Cold-water Fish Gelatin and Beet Pectin was proposed. Overall, peroxidase crosslinked BP was able to modify cold-water Fish Gelatin. The use of Horseradish peroxidase on Fish Gelatin could provide a practical way of building the FG-BP complex as a basis for understanding the FG functionalities comprehensively.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025922000279/pdfft?md5=b18b5c4ee02315a448a664d4c300ce31&pid=1-s2.0-S2667025922000279-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49000892","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":"Insights on β-glucan as a prebiotic coadjuvant in the treatment of diabetes mellitus: A review","authors":"Katia Sivieri ,&nbsp;Sonia Mariza de Oliveira ,&nbsp;Audrey de Souza Marquez ,&nbsp;Jara Pérez-Jiménez ,&nbsp;Susana Nogueira Diniz","doi":"10.1016/j.fhfh.2022.100056","DOIUrl":"10.1016/j.fhfh.2022.100056","url":null,"abstract":"<div><p>The prevalence of Diabetes Mellitus and, particularly, type 2 diabetes (T2D) is increasing every year worldwide. Therefore, changed glucose homeostasis is associated with altered gut microbiota and with the development of type 2 diabetes mellitus (T2DM) and related complications. Among other concerns, an important aspect within this issue is the reversion of dysbiosis reported to be present in T2D patients, in which diet plays a key role, and particularly dietary fiber has shown a promising position. β-glucans are heterogeneous non-starch polysaccharides, constituted by D-glucose monomers linked through different β-glycosidic bonds, and changes in their structure or molecular weight affect the expressed biological properties. They appear in certain cereals, yeasts, or mushrooms and are widely known by their hypocholesterolemia effect. This study explored the current knowledge on the potential of β-glucans to modulate glucose homeostasis due to their prebiotic action, by performing a bibliometric analysis using the VOSviewer software and a narrative review. The bibliometric analysis showed that, despite the high number of references dealing with β-glucan and diabetes, there are few articles on glucans, diabetes, and intestinal dysbiosis. The detailed study on preclinical studies and clinical trials conducted during the last decade showed an improvement in glucose homeostasis due to β-glucan supplementation, studies on biochemical markers, and gut microbiota, and β-glucan are scarce. Nevertheless, existing data showed, both in animals and humans, a tendency towards an increase in beneficial bacteria and in the production of short-chain fat acids (SCFAs), particularly butyric acid. These aspects should be confirmed in the years to come to establish clear recommendations for β-glucan as a prebiotic coadjutant in the management of Diabetes Mellitus.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025922000048/pdfft?md5=066a5d7d4fb52d212c2a25ef7577efb9&pid=1-s2.0-S2667025922000048-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41849420","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":"Oxidized high-amylose starch as pickering stabilizer for oil-in-water emulsion and delivery of bioactive compound","authors":"Zhi-Hua Zhang,&nbsp;Zhi-Yu Gu,&nbsp;Meng-Fan Li,&nbsp;Shan Liang,&nbsp;Zhi Huang,&nbsp;Min-Hua Zong,&nbsp;Xiao-Ling Wu,&nbsp;Wen-Yong Lou","doi":"10.1016/j.fhfh.2022.100104","DOIUrl":"10.1016/j.fhfh.2022.100104","url":null,"abstract":"<div><p>Polysaccharide based emulsions have received considerable attention due to their biodegradability, biocompatibility and food-safety. In this study, oxidized high-amylose starch (OHAS) is adopted for stabilization of oil-in-water (O/W) emulsion. Results showed that OHAS with oxidation degree of 90% (DO90-OHAS) exhibited higher wettability with three-phase contact angle of 70.6°. The obtained emulsion was stable within a wide range of different solution condition, with pH ranging from 3 to 7, salt concentration as high as 1.0 M and temperature ranging from -25 to 80 ℃. The gel-like network structure of DO90-OHAS effectively stabilized the emulsion and prevented the aggregation of oil droplets under different pH, as evidenced by confocal laser scanning microscopy (CLSM) observation. Furthermore, DO90-OHAS based emulsion prepared at different pH showed satisfactory long-term storage stability (up to 30 days). The fabricated emulsion was utilized for encapsulation of hydrophobic bioactive substances, with ∼72.5% encapsulation efficiency for <em>β</em>-carotene. The DO90-OHAS based emulsion enabled the controlled-release of <em>β</em>-carotene <em>in vitro</em>, with antioxidant activity maintained ∼50% of initial activity when exposed to elevated temperature (80°C). This research may provide a new avenue for OHAS based Pickering emulsions preparation and bioactive components delivery.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025922000504/pdfft?md5=1c7dec1b08a3c83baed9b27a4242b11f&pid=1-s2.0-S2667025922000504-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44171851","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 temperature on thickness of starch- and gum-based thickened liquids for dysphagic individuals","authors":"Manwa L. Ng ,&nbsp;Mei Wai Chrissie Mak ,&nbsp;Wing Tsun Justin Mak ,&nbsp;Mingyue Xiong","doi":"10.1016/j.fhfh.2022.100076","DOIUrl":"10.1016/j.fhfh.2022.100076","url":null,"abstract":"<div><h3>Objectives</h3><p>Studies have revealed that consistency of liquid food changes with temperature. Yet, the exact relationship between temperature and consistency of food bolus is still not known. The present study examined the change in liquid consistency with temperature.</p></div><div><h3>Methods</h3><p>Water thickened at the four thickness levels (slightly thick, mildly thick, moderately thick, and extremely thick) using starch-based and xanthan-gum-based thickeners was studied. Consistency was measured using a Bostwick consistometer at different temperature points between 5 °C and 85 °C. Regression analyses were subsequently carried out.</p></div><div><h3>Results</h3><p>Results indicated definite but different relationships between temperature and consistency of thickened liquids prepared using starch- and gum-based thickeners. While there was a general trend of decreasing consistency in liquids prepared using gum-based thickener with temperature, a quadratic relationship between temperature and consistency was found for starch-based thickener. The consistency was generally the highest at very low and very high temperature, but the lowest at 65 °C.</p></div><div><h3>Conclusion</h3><p>Findings confirmed a definite effect of temperature on bolus consistency. When preparing thickened liquids for patients with dysphagia, caregivers and clinicians should take into consideration the effect of temperature, as it has a definite effect on liquid consistency.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025922000231/pdfft?md5=c53c0a4e8e1e45d56202db7e1c7c5abf&pid=1-s2.0-S2667025922000231-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43667809","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":"Development of Hydrocolloids Incorporated Dragon Fruit Leather by conductive hydro drying: Characterization and Sensory Evaluation","authors":"GVS Bhagya Raj ,&nbsp;Kshirod K. Dash","doi":"10.1016/j.fhfh.2022.100086","DOIUrl":"10.1016/j.fhfh.2022.100086","url":null,"abstract":"<div><p>The purpose of this research was to develop dragon fruit leather with different hydrocolloids. The prepared fruit puree formed with the incorporation of hydrocolloid was dried by conductive hydro drying at three different temperatures of water 70°C, 80°C, and 90°C to form fruit leather. The fruit leather was prepared without hydrocolloids and used three hydrocolloids such as gellan gum, xanthan gum, and guar gum. The specific energy consumption of formed leathers was lower than 2.097 kWh/g. The total phenolic content and antioxidant activity of the four types of leather formed at a temperature of 90°C were found to be in the range of 4.087 - 5.028 mg GAE/g d.w, and 73.685 - 82.467% respectively. The textural properties like hardness, springiness, cohesiveness, and gumminess were analyzed. The color parameters were also analyzed, and the change in color with respect to white tile was studied. The prepared four dragon fruit leather sensory analysis was conducted with 35 judges, and their preferences were recorded based on the linguistic variables color, aroma, texture, and taste. Based on the preferences of the judges, the fruit leather was ranked with the help of fuzzy logic analysis which suggested that the dragon fruit leather prepared with xanthan gum was preferred over the other three dragon fruit leather varieties. The selected quality attributes were also ranked, where taste is the most preferred attribute, followed by texture, aroma, and color of the fruit leather.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025922000334/pdfft?md5=d671d209e89a58fb765385bbd91b516c&pid=1-s2.0-S2667025922000334-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43939765","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}