Food Technology and Biotechnology最新文献

{"title":"Methods of Microencapsulation of Vegetable Oil: Principles, Stability and Applications - A Minireview.","authors":"Luana Carvalho da Silva,&nbsp;Rachel Menezes Castelo,&nbsp;Huai N Cheng,&nbsp;Atanu Biswas,&nbsp;Roselayne Ferro Furtado,&nbsp;Carlucio Roberto Alves","doi":"10.17113/ftb.60.03.22.7329","DOIUrl":"https://doi.org/10.17113/ftb.60.03.22.7329","url":null,"abstract":"<p><p>In addition to being used in food, fuel and lubricants, vegetable oils are promising in many other applications such as food additives, nutritional supplements, cosmetics and biomedicine; however, their low oxidative stability can limit their use. Microencapsulation is a well-established method for the preservation of oil against degradation, controlled release of active ingredients, protection against external factors during storage, and enhanced durability. In this article, microencapsulation methods for vegetable oil are reviewed, including physical methods (spray-drying and freeze-drying), physicochemical methods (complex coacervation, ionic gelation and electrostatic layer-by-layer deposition), and chemical methods (interfacial/<i>in situ</i> polymerization). This article also provides information on the principles, parameters, advantages, disadvantages and applications of these methods.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2022-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9590266/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40675346","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enzymatic Treatment of Spent Green Tea Leaves and Their Use in High-Fibre Cookie Production.","authors":"Ngoc Doan Trang Nguyen,&nbsp;Thi Thuy Huong Phan,&nbsp;Thi Thu Tra Tran,&nbsp;Nu Minh Nguyet Ton,&nbsp;Dinh Le Tam Vo,&nbsp;Van Viet Man Le","doi":"10.17113/ftb.60.03.22.7474","DOIUrl":"https://doi.org/10.17113/ftb.60.03.22.7474","url":null,"abstract":"<p><strong>Research background: </strong>By-products of food industry have been studied as sources of high fibre and antioxidant ingredients for healthy food products, because of their economic and environmental benefits. However, the soluble dietary fibre content of these materials is usually lower than the recommended value that is claimed to bring positive health effects. Enzymatic treatment could be an efficient method for modifying insoluble and soluble dietary fibre contents of these materials. The purpose of this study is to investigate the effects of enzymatic treatment conditions on soluble, insoluble and total dietary fibre mass fractions in spent green tea leaves, and evaluate the quality of dough and cookies when different mass fractions of untreated and treated leaves were added to the recipe.</p><p><strong>Experimental approach: </strong>The mass fractions of soluble, insoluble and total dietary fibre in spent tea leaf powder was evaluated after the leaves were treated with cellulase amount of 0-25 U/g for 0 to 2 h. Wheat flour was replaced by untreated and treated spent tea leaf powder at 0, 10, 20, 30 and 40% in cookie formulation. Textural properties of dough, proximate composition, physical properties and overall acceptability of cookies were analysed.</p><p><strong>Results and conclusions: </strong>The appropriate conditions for enzymatic treatment were enzyme loading of 20 U/g and biocatalytic time of 1.5 h, under which the mass fraction of soluble dietary fibre in spent tea leaves increased by 144.5% compared to that of the control sample. The addition of spent tea leaves led to the increase in dough hardness. Increase in the spent tea leaf amount also enhanced fibre mass fraction, antioxidant activity and hardness of cookies but reduced their overall acceptability. Moreover, the enzymatic treatment of spent tea leaves improved the soluble to total dietary fibre ratio of the cookies, which influenced their textural properties and health benefits. The cookies with added 20% untreated or treated spent tea leaves were overall accepted by the panel.</p><p><strong>Novelty and scientific contribution: </strong>For the first time, spent tea leaves have been treated with enzymes to improve their soluble to total dietary fibre ratio. The treated spent tea leaves are a new promising high-fibre antioxidant ingredient for cookie preparation.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2022-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9590263/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40675339","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Microencapsulation on Chemical Composition and Antimicrobial, Antioxidant and Cytotoxic Properties of Lemongrass (<i>Cymbopogon flexuosus</i>) Essential Oil.","authors":"Anely Maciel de Melo,&nbsp;Rafaela Cristina Turola Barbi,&nbsp;Francisco Lucas Chaves Almeida,&nbsp;Weysser Felipe Cândido de Souza,&nbsp;Atacy Maciel de Melo Cavalcante,&nbsp;Hugo Junior Barboza de Souza,&nbsp;Diego Alvarenga Botrel,&nbsp;Soraia Vilela Borges,&nbsp;Roberto Germano Costa,&nbsp;Max Rocha Quirino,&nbsp;Solange de Sousa","doi":"10.17113/ftb.60.03.22.7470","DOIUrl":"https://doi.org/10.17113/ftb.60.03.22.7470","url":null,"abstract":"SUMMARY Research background Lemongrass (Cymbopogon flexuosus) essential oil exhibits antimicrobial and antioxidant properties due to the presence of α-citral and β-citral. Essential oils are susceptible to volatilization and oxidation when applied to food matrices. Therefore, a barrier is needed to protect this material. The present study aims to produce microparticles containing lemongrass essential oil, with gum arabic and maltodextrin using spray drying technology. Experimental approach Lemongrass essential oil was extracted by the hydrodistillation method and later microencapsulated with different wall materials. Free and microencapsulated lemongrass essential oil was evaluated for the cytotoxic activity (using Artemia salina as test sample), chemical composition (GC-MS), encapsulation efficiency, antioxidant activity (DPPH, ABTS and FRAP), antimicrobial activity and minimum inhibitory concentration. Results and conclusions The lethal concentration (LC50) of lemongrass essential oil in the cytotoxic test was 8.43 μg/mL against Artemia salina; a high activity that can be associated with the presence of α-citral (~33%) and β-citral (~21%) in the samples, since these were the main compounds with bioactive properties. The highest value of microencapsulation efficiency (88.11%) was obtained when only gum arabic was used as wall material. In general, the microparticles showed satisfactory antioxidant activity (expressed as Trolox equivalents, between 348.66 and 2042.30 µmol/100 g) and bactericidal effect in vitro against Gram-positive and Gram-negative microorganisms. In conclusion, the microencapsulated lemongrass essential oil is a promising functional additive in the food and pharmaceutical industries. Novelty and scientific contribution This study shows that microparticles containing lemongrass essential oil can be prepared using gum arabic and maltodextrin as wall materials by spray drying, resulting in high microencapsulation efficiency. The drying process maintained the antimicrobial and antioxidant properties of the essential oil. Therefore, the microencapsulated lemongrass essential oil is considered a natural, functional and promising additive in the food industry. Its antimicrobial action can increase the shelf life of fresh and semi-fresh products such as cheese, yogurts and meat products. In addition, its antioxidant action can delay the lipid and protein oxidation in food products.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2022-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9590258/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40675341","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fruit Extract Derived from a Mixture of Noni, Pineapple and Mango Capable of Coagulating Milk and Producing Curd with Antidiabetic Activities.","authors":"Jaya Vejayan, Rupbansraaj Bathmanathan, Sharifah Aminah Tuan Said, Srikumar Chakravarthi, Halijah Ibrahim","doi":"10.17113/ftb.60.03.22.7456","DOIUrl":"10.17113/ftb.60.03.22.7456","url":null,"abstract":"<p><strong>Research background: </strong><i>Morinda citrifolia</i> L. (noni), <i>Ananas comosus</i> L. cv. Sarawak (pineapple) and <i>Mangifera indica</i> L. cv. Apple (mango) represent fruits capable of coagulating milk and forming a curd. Plant-derived milk coagulants have antidiabetic phytochemicals that enrich the curd. Hence this work evaluates the dual benefits of the fruits in coagulating milk and the antidiabetic activities found in the obtained curd.</p><p><strong>Experimental approach: </strong>The three fruits were mixed to form a supercoagulant (a milk coagulant mixture of the extracts at a ratio of 1:1:1), and the milk coagulation time was measured. The milk was coagulated by the supercoagulant, and thus fortified curd was tested for its ability to inhibit α-glucosidase and α-amylase activities. Then, the fortified curd was fed daily to streptozotocin-induced diabetic rats and their biochemical markers such as blood glucose level, aspartate aminotransferase, alanine transaminase, <i>etc.</i> as well as histopathology of their liver and kidney tissues were compared with the untreated diabetic rats and normal rats.</p><p><strong>Results and conclusion: </strong>The supercoagulant had a milk coagulation time of (28±3) s at a 50 mg/mL concentration. Its fortified curd inhibited α-glucosidase and α-amylase activities, with IC₅₀ values of (4.04±0.03) and (3.42±0.02) mg/mL, respectively. The average mass of the streptozotocin-induced diabetic rats fed daily with curd formed by the supercoagulant was (201±10) g on day 20 compared to diabetic control rats with (149±16) g. The blood glucose concentration for rats treated with the supercoagulant after fasting was (15±1) mmol/L compared to the diabetic control rats ((26±2) mmol/L). Blood tests on the treated rats showed aspartate aminotransferase, alanine transaminase, γ-glutamyl transferase and alkaline phosphatase (liver function tests) amounts of (214±78), (91±13), 3 and (510±138) U/L, respectively, while the total protein and renal function tests showed the concentrations of albumin, globulin, urea and creatinine of (37±2) g/L, (30±2) g/L, (11±1) mmol/L and (42±3) µmol/L, respectively. These concentrations were found to be similar to those of the normal rats on day 20. Furthermore, a histopathological study performed on the liver and kidney of the rats found no apparent damage.</p><p><strong>Novelty and scientific contribution: </strong>This supercoagulant derived from a mixture of fruits is able to coagulate milk rapidly, and its curd is fortified with safe antidiabetic agents. The supercoagulant is potentially useful in producing functional dairy food to prevent diabetes or as a supplement for diabetics to control their blood sugar. Such products are capable of replacing dairy products derived from animal enzymes and provide consumers with additional functional dairy products.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2022-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9590265/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40675343","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Free Radical Scavenging, Redox Balance and Wound Healing Activity of Bioactive Peptides Derived from Proteinase K-Assisted Hydrolysis of <i>Hypophthalmichthys molitrix</i> Skin Collagen.","authors":"Daniela Ilie,&nbsp;Andreea Iosageanu,&nbsp;Oana Craciunescu,&nbsp;Ana-Maria Seciu-Grama,&nbsp;Catalina Sanda,&nbsp;Florin Oancea","doi":"10.17113/ftb.60.03.22.7107","DOIUrl":"https://doi.org/10.17113/ftb.60.03.22.7107","url":null,"abstract":"<p><strong>Research background: </strong>Various protocols for enzymatic hydrolysis of fish by-products are increasingly tested to ensure value-added products with functional and biological properties important for food, cosmetic and medical applications. In addition, they attempt to minimize waste from industrial processing and environmental requirements. This study aims to establish an efficient protocol based on two-step enzymatic hydrolysis of freshwater fish skin and to evaluate the effect of resulting bioactive peptides on free radical scavenging, redox balance and regulation of fibroblast proliferation and migration.</p><p><strong>Experimental approach: </strong>Pepsin-soluble collagen extracted from silver carp (<i>Hypophthalmichthys molitrix</i>) skin was hydrolyzed by proteinase K at specific sites under controlled conditions. The molecular mass of ultrafiltration permeate was determined by gradient electrophoresis and gel filtration chromatography. The biological activity of intermediate and small size bioactive peptides was evaluated in experimental models <i>in vitro</i> mimicking oxidative stress and skin wound conditions.</p><p><strong>Results and conclusions: </strong>Extracted fish collagen was hydrolysed using proteinase K, the most efficient enzyme for the cleavage of the primary structure of the molecule, as previously found <i>in silico</i>. Established optimal conditions increased the enzyme specificity and the process yield. Bioactive peptides exerted significantly higher scavenging activity on free stable radicals and hydroxyl radicals often found <i>in vivo</i>, compared to fish collagen. They stimulated fibroblast metabolism in a dose-dependent manner and up-regulated cell migration in a scratch wound model. Pretreatment of fibroblasts with induced oxidative stress using optimal concentrations of fish peptides prevented the increase of reactive oxygen species production. In conclusion, bioactive peptides from carp skin demonstrated valuable properties of maintaining redox balance and skin wound healing process improvement, which indicated further potential applications in the development of pharmaceutical and nutraceutical formulations.</p><p><strong>Novelty and scientific contribution: </strong>In this study the enzymatic hydrolysis was applied to isolated protein, in contrast to previous studies using waste tissue with variable composition. Recovered bioactive peptides acted not only as antioxidant agents, but also as regulators of oxidative stress and wound healing processes in skin cell models. Their nutritional and cosmetic application is recommended in novel formulations fighting skin ageing phenomena.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2022-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9590264/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40675340","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Novel <i>Vigna subterranea</i> (L.) Verdc Soluble Dietary Fibre<i>-</i>Starch Nanocomposite: Functional and Antioxidant Characteristics.","authors":"Yvonne Maphosa, Victoria Adaora Jideani, Daniel Imwansi Ikhu-Omoregbe","doi":"10.17113/ftb.60.03.22.7409","DOIUrl":"10.17113/ftb.60.03.22.7409","url":null,"abstract":"<p><strong>Research background: </strong>Bambara groundnut (<i>Vigna subterranea</i> (L.) Verdc.) is a great source of soluble dietary fibre and starch. Bambara groundnut soluble dietary fibre is rich in bioactive compounds, namely, uronic acids (11.8%) and hydrolysable polyphenols (expressed as gallic acid equivalents (GAE) 20 mg/g), with crucial physiological and functional benefits. The industrial use of native starch is limited because of the inherent undesirable attributes that render it unstable. The aim of this study is to characterise the antioxidant, functional and physicochemical properties of Bambara groundnut starch-soluble dietary fibre nanocomposite (hereafter groundnut nanocomposite).</p><p><strong>Experimental approach: </strong>The pasting properties by rapid visco analysis, chemical composition, hydration properties, oil-binding capacity, emulsifying activity index (EAI), emulsion stability index (ESI) and antioxidant properties of Bambara groundnut starch, soluble fibre and nanocomposite were studied.</p><p><strong>Results and conclusions: </strong>The Bambara groundnut soluble dietary fibre and nanocomposite did not exhibit typical pasting properties. The nanocomposite had high mass fraction of carbohydrates (78.7%) and proteins (7.0%), low mass fraction of fat (0.8%) and had a considerable mass fraction of ash (4.9%). The Bambara groundnut starch, soluble dietary fibre and nanocomposite showed significant (p<0.001) differences in solubility. Their EAI values were 23.2, 85.7 and 90.6%, respectively, and the ESI values were 23.3, 87.1 and 87.5%, respectively. The three biopolymers differed significantly (p<0.001) in all colour characteristics: lightness (<i>L</i>*), redness/greenness (<i>a</i>*), yellowness/blueness (<i>b</i>*), chroma and hue angles. Their polyphenolic mass fraction, expressed as GAE, was 0.10, 6.6 and 0.46 mg/g, respectively, and their ferric reducing antioxidant power values, expressed as ascorbic acid equivalents (AAE), were 1.2, 4.8 and 1.4 μmol/g, respectively. The phenolic compounds (in mg/g): chlorogenic acid 18, monocrotaline 20, luteolin 7-O-(6''-malonylglucoside) 4 and casuarine 6-α-d-glucoside 27 were present in the dietary fibre but absent from the starch and nanocomposite. The Bambara groundnut nanocomposite possesses desirable physicochemical and antioxidant properties, making it suitable as an ingredient in various food systems.</p><p><strong>Novelty and scientific contribution: </strong>Nanocomposites have the potential to revolutionise the food industry but their study as food ingredients is very limited. Furthermore, nothing is known about the physicochemical, functional and antioxidant characteristics of Bambara groundnut nanocomposite, thus investigating these properties will address this knowledge gap.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2022-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9590262/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40675342","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Quality Factors of Commercial Snail Fillets as Affected by Species.","authors":"Efkarpia Kougiagka,&nbsp;Chrysoula Apostologamvrou,&nbsp;Persephoni Giannouli,&nbsp;Marianthi Hatziioannou","doi":"10.17113/ftb.60.03.22.7403","DOIUrl":"https://doi.org/10.17113/ftb.60.03.22.7403","url":null,"abstract":"<p><strong>Research background: </strong>This study fulfils a need for investigation of a quality profile of snail fillets. Edible snails are a famous food product consumed worldwide and treated as delicacy. Nutritional value, colour and textural properties, such as hardness, are critical factors that impact consumer acceptance of the product. Hardness of snail meat is affected by its native original microstructure.</p><p><strong>Experimental approach: </strong>Fresh snails of the farmed species <i>Cornu aspersum maximum,</i> wild and farmed <i>Cornu aspersum aspersum</i> and wild <i>Helix lucorum</i> were used in order to investigate the qualitative profile of snail meat. Proximate composition, hardness and colour measurements were conducted on fillets of all species. The histological structure of the fillets of <i>Cornu aspersum maximum</i> was examined.</p><p><strong>Results and conclusions: </strong>Quality parameters of snail fillets were studied. A novel method of hardness analysis was proposed where the cylindrical part of snail fillets from the mid-posterior region with specific geometry 6 mm diameter and 6 mm height was used. The suitability of the mid-posterior region was enhanced by the uniform structure confirmed by the histological analysis. <i>Helix lucorum</i> snail fillet had the highest energy content and the highest hardness but the lowest carbohydrate content. The species <i>Cornu aspersum maximum</i> was evaluated with the highest values of <i>a*</i> (redness), <i>b*</i> (yellowness) and <i>C</i>* (chroma) compared to other species. Parameter <i>L*</i> (lightness) of wild snail fillets was lower than of the farmed ones due to age, diet, farming or environmental conditions, but it could also be related to snail carbohydrate content.</p><p><strong>Novelty and scientific contribution: </strong>This study yielded notable results on qualitative characteristics of snail fillets as food and important information is given on its meat properties. Furthermore, a novel methodology of hardness is provided in order to minimize natural, breeding and environmental influences. Finally, the research outcomes could lead to proper handling methods for further fabrication of snail meat.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2022-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9590260/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40448736","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Capsanthin-Loaded Micelles: Preparation, Characterization and <i>in vitro</i> Evaluation of Cytotoxicity Using MDA-MB-231 Breast Cancer Cell Line.","authors":"Velmurugan Shanmugham,&nbsp;Ravi Subban","doi":"10.17113/ftb.60.03.22.7405","DOIUrl":"https://doi.org/10.17113/ftb.60.03.22.7405","url":null,"abstract":"<p><strong>Research background: </strong>Breast cancer is one of the most common cancers and remains a major cause of morbidity and mortality among women worldwide. In developed countries, breast cancer as a multifactorial disease is a major health concern, and its incidence is constantly rising in low and middle-income countries. Numerous studies have demonstrated that phytochemicals such as carotenoids inhibit breast cancer growth and induce apoptosis. We recently enhanced the solubility of capsanthin in water by encapsulating it in diosgenin polyethylene glycol succinate, a novel non-ionic surfactant. Thus, this study aims to evaluate the cytotoxicity of water-soluble capsanthin-loaded micelles in MDA-MB-231 cells <i>in vitro</i> through tetrazolium dye MTT assay.</p><p><strong>Experimental approach: </strong>In the current study, capsanthin, a hydrophobic carotenoid, is extracted from sweet red pepper (<i>Capsicum annuum</i>). Capsanthin-loaded diosgenin polyethylene glycol succinate 1000 (cap-DPGS-1000) micelles were prepared from capsanthin extract (cap) and diosgenin polyethylene glycol succinate 1000 (DPGS-1000) using the solid dispersion method. The capsanthin extract and cap-DPGS-1000 micelles were characterized by UV-visible spectroscopy, high-performance liquid chromatography (HPLC), Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), particle size distribution, polydispersity, and scanning electron microscopy (SEM). The effects of capsanthin extract and cap-DPGS-1000 micelles on a human triple-negative breast cancer cell line (MDA-MB-231) were tested to check the cell viability, proliferation and cytotoxicity of the micelles.</p><p><strong>Results and conclusions: </strong>The solubility of encapsulated cap-DPGS-1000 micelles in water is greatly enhanced and leads to an increased scope for localized drug delivery, a better delivery option for treating residual cancerous tumours. The encapsulated capsanthin showed a sustained release in simulated intestinal fluid (pH=6.8). Our research proposes a sustained drug delivery system that ensures effective and controlled release to the affected site. The characterization data revealed no change in the structure and functional groups in the encapsulated capsanthin. The IC₅₀ value of the cap-DPGS-1000 micelles against MDA-MB-231 breast cancer cells was (3.10±1.09) μg/mL, which is much lower than of capsanthin extract ((81.1±1.5) μg/mL). Capsanthin extract and capsanthin-loaded micelles are promising drug candidates to induce apoptosis and increase reactive oxygen species (ROS) in cancer cells.</p><p><strong>Novelty and scientific contribution: </strong>The result shows the cytotoxic effect of capsanthin and capsanthin-loaded micelles on MDA-MB-231 cell line for the first time. Capsanthin from sweet red pepper (<i>Capsicum annuum</i>) showed remarkable cytotoxic effect on the triple-negative MDA-MB-231 cell line.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2022-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9590259/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40448734","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Growth of <i>Methylobacterium organophilum</i> in Methanol for the Simultaneous Production of Single-Cell Protein and Metabolites of Interest.","authors":"Ana Cristina Pantoja Simões,&nbsp;Rodrigo Pimentel Fernandes,&nbsp;Maysa Silva Barreto,&nbsp;Gabriela Bouça Marques da Costa,&nbsp;Mateus Gomes de Godoy,&nbsp;Denise Maria Guimarães Freire,&nbsp;Nei Pereira","doi":"10.17113/ftb.60.03.22.7372","DOIUrl":"https://doi.org/10.17113/ftb.60.03.22.7372","url":null,"abstract":"<p><strong>Research background: </strong>This study aims to monitor the growth of the methylotrophic bacteria <i>Methylobacterium organophilum</i> in a culture medium with methanol as a carbon source and to verify the production of unicellular proteins and other biomolecules, such as carotenoids, exopolysaccharides and polyhydroxyalkanoates, making them more attractive as animal feed.</p><p><strong>Experimental approach: </strong>Bacterial growth was studied in shake flasks using different carbon/nitrogen (C:N) ratios to determine their best ratio for achieving the highest volumetric productivity of cells and substrate consumption rate. This optimal parameter was further used in a fed-batch operating bioreactor system to define the kinetic profile of cell growth. Methanol consumption was measured by HPLC analysis and the extracted pigments were analyzed by liquid chromatography/mass spectrometry. Chemical composition and rheological properties of the produced exopolysaccharides were also determined.</p><p><strong>Results and conclusions: </strong>The best experimental parameters were verified using an initial methanol concentration of 7 g/L in the culture medium. The same initial substrate concentration was used in the fed-batch operation and after 60 h of cultivation 5 g/L of biomass were obtained. The accumulation of carotenoids associated with cell growth was monitored, reaching a concentration of 1.6 mg/L at the end of the process. These pigments were then analyzed and characterized as a set of xanthophylls (oxidized carotenoids). In addition, two other product types were identified during the fed-batch operation: exopolysaccharides, which reached a concentration of 8.9 g/L at the end of the cultivation, and an intracellular granular structure that was detected by transmission electron microscopy (TEM), suggesting the accumulation of polyhydroxyalkanoate (PHA), most likely polyhydroxybutyrate.</p><p><strong>Novelty and scientific contribution: </strong><i>Methylobacterium organophilum</i> demonstrated a unique ability to produce compounds of commercial interest. The distinct metabolic diversity of this bacterium makes room for its use in biorefineries.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2022-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9590257/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40448735","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhancement of Stability and Antioxidant Activity of Mulberry Anthocyanins Through Succinic Acid Acylation.","authors":"Bei Zhang, Xizhi Jiang, Gaiqun Huang, Xiangdong Xin, Thomas Attaribo, Yueyue Zhang, Ning Zhang, Zhongzheng Gui","doi":"10.17113/ftb.60.03.22.7203","DOIUrl":"10.17113/ftb.60.03.22.7203","url":null,"abstract":"<p><strong>Research background: </strong>Anthocyanins possess valuable health-promoting activities with significant health benefits for humans. However, their instability is a limiting factor for their usage in functional foods and beverages.</p><p><strong>Experimental approach: </strong>In this work, a new method to enhance the stability of anthocyanins from mulberry fruit through acylation by using succinic acid as a selected acyl donor was explored. The Box-Behnken design of response surface methodology was applied to determine the optimized conditions for the acylation process.</p><p><strong>Results and conclusions: </strong>The highest acylation conversion rate was 79.04% at anthocyanins to succinic acid mass ratio 1:8.96, acylation duration 3 h and temperature 50 °C. Structural analysis of acylated anthocyanins revealed that succinic acid introduces a C-O-C bond and a hydroxyl group. The thermostability and light stability of mulberry anthocyanins were significantly improved after acylation, and the antioxidant activity expressed as total reducing power and Fe²⁺-chelating capacity of the acylated anthocyanins was also enhanced.</p><p><strong>Novelty and scientific contribution: </strong>Succinic acid acylation provides a novel method for stabilizing mulberry anthocyanins, as evidenced by the increased stability and antioxidant ability of anthocyanins, and thus facilitates its use in the food and nutraceutical industries.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2022-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9590268/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40675344","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}