Journal of the American Oil Chemists Society最新文献_第10页

Composition and oxidative stability of silflower (Silphium integrifolium) seed oil and its potential as a new source of squalene 丝兰（Silphium integrifolium）种子油的成分和氧化稳定性及其作为角鲨烯新来源的潜力

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-01-25 DOI: 10.1002/aocs.12814

Hong-Sik Hwang, Sean X. Liu, Jill K. Winkler-Moser, Mukti Singh, David L. Van Tassel

{"title":"Composition and oxidative stability of silflower (Silphium integrifolium) seed oil and its potential as a new source of squalene","authors":"Hong-Sik Hwang, Sean X. Liu, Jill K. Winkler-Moser, Mukti Singh, David L. Van Tassel","doi":"10.1002/aocs.12814","DOIUrl":"10.1002/aocs.12814","url":null,"abstract":"Silphium integrifolium Michx. (silflower), a perennial plant, is of great interest as a potential new oilseed crop due to its long, strong, deep, extensive root systems, which can prevent erosion, capture dissolved nitrogen, and out-compete weeds eliminating the need for frequent irrigation and herbicide uses. In this study, oil was extracted from unhulled silflower seeds, and its composition and oxidative stability were evaluated. The oil content in unhulled silflower seeds was 15.2% (wt/wt), and its fatty acid composition was similar to that of sunflower oil. The level of total polar compounds (TPC) in the oil was 12.3% (wt/wt), and the content of total phenolics was 1.12 mg gallic acid equivalent (GAE)/g oil. Noteworthily, 4.89% squalene was isolated from silflower oil indicating its potential application as an alternative source of squalene. Silflower oil had lower oxidative stability as indicated by the oxidative stability index (OSI) at 110°C and thermogravimetric analysis (TGA), presumably due to its high level of chlorophyll (1002.8 mg/kg). Even after a typical refining process involving degumming, alkali refining, and bleaching with Fuller's earth, silflower oil contained 725.5 mg/kg chlorophyll, and its oxidative stability was not improved. Further treatments with bleaching agents including bentonite, sepiolite, and Tonsil® lowered the chlorophyll level to 4.2, 474.5, and 38.5 mg/kg, respectively, and some aspects of oxidative stability were improved and better than those of refined sunflower oil. This study presents the potential of silflower oil as new edible oil and a great plant source of squalene.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 7","pages":"663-674"},"PeriodicalIF":1.9,"publicationDate":"2024-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139586246","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Relevance of various components present in plant protein ingredients for lipid oxidation in emulsions 植物蛋白成分中的各种成分与乳液中脂质氧化的相关性

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-01-23 DOI: 10.1002/aocs.12790

Katharina Münch, Karin Schroën, Claire Berton-Carabin

{"title":"Relevance of various components present in plant protein ingredients for lipid oxidation in emulsions","authors":"Katharina Münch, Karin Schroën, Claire Berton-Carabin","doi":"10.1002/aocs.12790","DOIUrl":"10.1002/aocs.12790","url":null,"abstract":"Plant protein ingredients (isolates, concentrates) are increasingly used for food formulation due to their low environmental impact compared to animal-based proteins. A specific application is food emulsions, of which the physical and oxidative stability need to be supported. The emulsifying properties of diverse plant proteins have already been largely covered in literature, whereas only in a few studies the chemical stability of such emulsions was addressed, especially regarding lipid oxidation. In the few examples available mostly the effects caused by proteins were elaborated, whereas those caused by non-protein components have hardly been considered. Yet, plant protein ingredients are characterized by high compositional complexity, with notably a plethora of non-protein components. Topics covered in this review, therefore, include the composition of various types of plant protein ingredients (i.e., legumes, oil seeds) in relation to the fractionation processes used, and the potential effects on lipid oxidation in emulsions. The composition varies greatly among species and depends on the harvest conditions (i.e., year, location), and genetics. In addition, fractionation processes may lead to the accumulation or dilution of components, and induce chemical changes. Both protein and non-protein components can act as pro- or antioxidants contingent on their concentration and/or location in emulsions. Since the chemical composition of plant protein ingredients is often hardly reported, this makes a-priori prediction of an overall effect difficult, if not impossible. Standardizing the fractionation process and the starting material, as well as in-depth characterization of the resulting fractions, are highly recommended when aiming at rationally designing food emulsions.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 10","pages":"1065-1084"},"PeriodicalIF":1.9,"publicationDate":"2024-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.12790","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139553127","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}

引用次数: 0

Optimization of emulsion properties of chickpea protein and its application in food 鹰嘴豆蛋白乳化特性的优化及其在食品中的应用

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-01-23 DOI: 10.1002/aocs.12816

Wen Xu, David Julian McClements, Zhenlin Xu, Man Meng, Yidong Zou, Guanxiong Chen, Zhengyu Jin, Long Chen

{"title":"Optimization of emulsion properties of chickpea protein and its application in food","authors":"Wen Xu, David Julian McClements, Zhenlin Xu, Man Meng, Yidong Zou, Guanxiong Chen, Zhengyu Jin, Long Chen","doi":"10.1002/aocs.12816","DOIUrl":"10.1002/aocs.12816","url":null,"abstract":"As a leguminous plant, chickpea has been widely concerned by researchers because of its high yield, low production cost, and high protein content. Compared with soy protein, chickpea protein has lower allergenicity, better solubility, and foaming properties. Therefore, chickpea protein is considered a good alternative to animal protein. Currently, chickpea protein is used in products made from flour, such as cookies, breads, and noodles. Chickpea protein emulsion also has many potential applications in food, such as delaying lipid oxidation, transporting nutrients, and serving as a substitute for animal fat. However, the physical, chemical stability and biological activity of chickpea protein emulsion are easily affected by many factors, including salt ionic strength, pH, temperature, and so forth in food processing. In order to better apply chickpea protein emulsions to more real food substrates, it is necessary and meaningful to study the factors that affect the characteristics of the emulsion. The properties of chickpea protein emulsion can be improved by pretreatment of chickpea protein, including pH adjustment, cross-linking by glutaminase, hydrolysis of by protein hydrolase, formation of complex with glycosides or polysaccharides and acetylation modification. In the future, the optimized and stable chickpea protein emulsion will be more widely used in the food field.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 10","pages":"971-980"},"PeriodicalIF":1.9,"publicationDate":"2024-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139553209","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effective production of β-sitosteryl oleate using a highly thermal-tolerant immobilized lipase in a solvent-free system 在无溶剂体系中使用高耐热性固定化脂肪酶有效生产 β-谷甾醇油酸酯

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-01-17 DOI: 10.1002/aocs.12813

Kexin Chen, Xuan Liu, Bo Ouyang, Dongming Lan, Yonghua Wang

{"title":"Effective production of β-sitosteryl oleate using a highly thermal-tolerant immobilized lipase in a solvent-free system","authors":"Kexin Chen, Xuan Liu, Bo Ouyang, Dongming Lan, Yonghua Wang","doi":"10.1002/aocs.12813","DOIUrl":"10.1002/aocs.12813","url":null,"abstract":"β-Sitosteryl oleate, renowned for its diverse beneficial bioactivities, holds significant promise as a potential ingredient in functional foods. This study reports the superior performance of β-sitosteryl oleate facilitated by lipase UM1 (lipase from marine Streptomyces sp. W007, immobilized on XAD1180 resin) as a biocatalyst in a solvent-free system, in comparison to commercial enzymes Novozym 435 (lipase B from Candida antarctica, immobilized on a macroporous acrylic resin), Lipozyme TL IM (lipase from Thermomyces lanuginosus, immobilized on a non-compressible silica gel carrier), and Lipozyme RM IM (lipase from Rhizomucor miehei, immobilized on a macroporous acrylic resin). Remarkably, an over 98% yield was achieved under the optimal conditions: a substrate molar ratio of β-sitosterol to oleic acid of 1:4, lipase loading of 150 U, and a reaction temperature of 60°C. The process exhibited substantial resilience and effectiveness, maintaining a degree of esterification above 95% even after five recycles. Following this, the synthesis was successfully scaled up by 100-fold, with the product isolated through molecular distillation and confirmed using ultra-performance liquid chromatography mass spectrometry (UPLC-MS) and Fourier transform infrared spectroscopy (FT-IR) analytical techniques. These results underscore lipase UM1 as a promising catalyst for the industrial-scale synthesis of β-sitosteryl oleate, fostering expanded avenues for its utilization in the functional food industry.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 7","pages":"627-635"},"PeriodicalIF":1.9,"publicationDate":"2024-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139497107","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Investigation of chemical properties and bioactive compounds of oils from different pumpkin seeds (Cucurbita pepo L.) during maturation 不同南瓜籽（Cucurbita pepo L.）成熟过程中油的化学特性和生物活性化合物研究

IF 2 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-01-04 DOI: 10.1002/aocs.12810

Gizem Çağla Dülger, Ümit Geçgel

{"title":"Investigation of chemical properties and bioactive compounds of oils from different pumpkin seeds (Cucurbita pepo L.) during maturation","authors":"Gizem Çağla Dülger, Ümit Geçgel","doi":"10.1002/aocs.12810","DOIUrl":"10.1002/aocs.12810","url":null,"abstract":"In this study, seed and oil yields, protein, and moisture ratios of seeds of four different types of pumpkin seed varieties, namely Palancı population, VD1sn8, and VD1sn6 hybrid varieties and commercial variety grown in Edirne conditions in 2014 and 2015. Also, this study aimed to determine the change of fatty acid, tocopherol, and sterol composition of mentioned pumpkin seed varieties in three different periods from seed formation to final harvest time. During the ripening period, it was obtained that the oil yield increased, the moisture content of pumpkin seeds decreased. In the last harvest period, the oil yield of pumpkin seed varieties was determined to be between 37.21% and 42.07%. Protein ratios of all pumpkin seed species were found to be very close to each other (37.94%–39.28%) and statistically similar (p > 0.05). In 2014 and 2015, the dominant fatty acids for all pumpkin seed varieties are 18:1 (39.49%–46.95%) and 18:2 (32.57%–39.26%). Except for these fatty acids, 16:0 varies between 10.65% and 13.60% in all varieties; 18:0 varies at a ratio of 5.70%–6.38%. It is seen that the dominant tocopherol isomer is γ-tocopherol for all pumpkin seed species in all harvest periods. In the last harvest period in 2014 and 2015, the amounts of γ-tocopherol constitute 99.98%–84.95% and 86.91%–89.86% of the total tocopherol, respectively. It was observed that the tocopherol composition changed during the ripening period in all pumpkin seed species (p < 0.05). In general, the amount of sterols decreased during the ripening period for all cultivars in 2014 and 2015. In order from the highest to the least, β-sitosterol, 5,24-stigmastadienol, campesterol, Δ-5 avenasterol, and stigmasterol were determined as phytosterols in pumpkin seed oils. Generally, β-sitosterol ratios in all varieties were high in the 1st harvest period, decreased slightly in the 2nd harvest period, increased again until the 3rd harvest period and reached the values in the 1st harvest period in both 2014 and 2015.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 6","pages":"551-562"},"PeriodicalIF":2.0,"publicationDate":"2024-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139096184","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

On treatment options to improve the functionality of pea protein 改善豌豆蛋白功能的处理方案

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2023-12-28 DOI: 10.1002/aocs.12812

Hannah Chacko Mathew, Woojeong Kim, Yong Wang, Celeste Clayton, Cordelia Selomulya

{"title":"On treatment options to improve the functionality of pea protein","authors":"Hannah Chacko Mathew, Woojeong Kim, Yong Wang, Celeste Clayton, Cordelia Selomulya","doi":"10.1002/aocs.12812","DOIUrl":"10.1002/aocs.12812","url":null,"abstract":"Pea proteins have garnered attention as a viable alternative to animal proteins, offering health, and sustainability benefits. However, their functional limitations, such as poor solubility, hinder their application in plant-based food products. This review details the specific physical, chemical, and biological methods employed to enhance pea protein functionality. Chemical methods have been the most effective, particularly in improving solubility, emulsification, and foaming properties, which are essential for food applications like dairy alternatives and meat analogues. Biological methods significantly enhance water and oil retention, contributing to better food texture. Physical methods, including ultrasound and heat treatment, also show promise but require careful application to avoid protein denaturation. While chemical methods are efficacious, they raise concerns about cost-effectiveness and environmental impact. The review identifies combined treatment approaches as a fertile area for future research, suggesting that a multi-faceted strategy may provide comprehensive improvements to pea protein functionality.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 10","pages":"927-948"},"PeriodicalIF":1.9,"publicationDate":"2023-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.12812","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139077652","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}

引用次数: 0

Formulation of jaggery based sesame (Sesamum indicum L.) seed spread using response surface methodology: A novel alternative for consumers 利用响应面方法配制以琼脂为基础的芝麻（Sesamum indicum L.）种子涂抹剂：消费者的新选择

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2023-12-27 DOI: 10.1002/aocs.12811

Devanand Gojiya, Vanraj Gohil, Mukesh Dabhi, Navnitkumar Dhamsaniya

{"title":"Formulation of jaggery based sesame (Sesamum indicum L.) seed spread using response surface methodology: A novel alternative for consumers","authors":"Devanand Gojiya, Vanraj Gohil, Mukesh Dabhi, Navnitkumar Dhamsaniya","doi":"10.1002/aocs.12811","DOIUrl":"10.1002/aocs.12811","url":null,"abstract":"The aim of this study was to develop a jaggery based sesame seed spread. A central composite rotatable design (CCRD) was employed with various parameters: roasting temperatures (Y1: 110–170°C), roasting time period (Y2:10–30 min), Hydrogenated vegetable oil (Y3: 3%–7%), and jaggery level (Y4: 4%–20%) to optimize its process. The evaluation of the sesame spread involved analyzing its texture attributes (adhesiveness, cohesiveness, hardness, and viscosity) and its sensory characteristics (taste, color and appearance, spreadability, aroma, and overall acceptability). The results revealed that the roasting temperatures exerted the highest influence among the tested variables, followed by the roasting time period, jaggery content, and hydrogenated vegetable oil. Optimum sesame spread quality attributes were obtained with roasting temperatures (147°C), roasting time period (27.30 min.), hydrogenated vegetable oil (6.20%), and jaggery content (9.50%). The successful incorporation of jaggery for producing a high-quality sesame spread resulted in a noteworthy improvement in the quality profile of the sesame spread.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 7","pages":"689-703"},"PeriodicalIF":1.9,"publicationDate":"2023-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139052551","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characterization of food emulsions and dispersions based on nonlinear friction dynamics 基于非线性摩擦动力学的食品乳液和分散体表征

IF 2 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2023-12-27 DOI: 10.1002/aocs.12807

Ryota Sekine, Minami Kikuchi, Yoshimune Nonomura

{"title":"Characterization of food emulsions and dispersions based on nonlinear friction dynamics","authors":"Ryota Sekine, Minami Kikuchi, Yoshimune Nonomura","doi":"10.1002/aocs.12807","DOIUrl":"10.1002/aocs.12807","url":null,"abstract":"Many foods are emulsions or dispersions containing lipids. The friction properties of foods are evaluated because they affect food texture and processability. Here, we evaluated the friction characteristics of 55 liquid or semisolid foods using a sinusoidal motion friction evaluation system to classify them based on friction dynamics. The contact surface was made to resemble a biological surface using agar gel, which exhibited a fractal structure, and the movement of the contact probe mimicked living movement by sinusoidal motion. The change in average friction coefficient (Δμ), static friction coefficient (Δμs) in a round trip, delay time (Δδ), and friction profile depended on the condition and rheological properties. Principal component analysis showed that all the friction parameters of Δμ, Δμs, Δδ, and the appearance ratio of the profile were involved in the principal components, Z1 and Z2 which are composite variables obtained by the contraction of many friction parameters in a principal component analysis. In addition, the foods were classified into three groups by cluster analysis using Z1 and Z2. The condition of the foods, rheological properties, and the presence or absence of lipids was the factors that defined each group.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 6","pages":"539-549"},"PeriodicalIF":2.0,"publicationDate":"2023-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139052730","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Medium- and long-chain triacylglycerol in human breast milk and association with maternal dietary patterns 母乳中的中链和长链三酰甘油以及与母亲膳食模式的关系

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2023-12-27 DOI: 10.1002/aocs.12809

Jingru Gong, Lei Wang, Xingguo Wang, Wei Wei

{"title":"Medium- and long-chain triacylglycerol in human breast milk and association with maternal dietary patterns","authors":"Jingru Gong, Lei Wang, Xingguo Wang, Wei Wei","doi":"10.1002/aocs.12809","DOIUrl":"10.1002/aocs.12809","url":null,"abstract":"This study aims to investigate the influences of maternal dietary patterns on the triacylglycerol (TAG) composition, particular medium- and long-chain triacylglycerol (MLCT) in human breast milk. A total of 180 Chinese human breast milk samples were collected and divided into three dietary patterns groups accounting to semi-quantitative food intake frequency questionnaire and a 24-h dietary recall. The 180 samples were from 121 mothers in Nanjing, all of whom were mature milk (1 month postpartum and 3 months postpartum). Using high performance liquid chromatography combined with quadrupole time-of-flight mass spectrometry, 108 TAGs were identified and quantified. In breast milk samples, MLCTs accounted for 25.76% (median of 24.63%; 95% CI: 24.60, 26.92) of the total TAGs. In human breast milk, the main type of MLCT is the triacylglycerol with one medium-chain fatty acid and two long-chain fatty acids (MLL type) which accounted for ~81% of total MLCTs. Among the molecular species of MLCT, O-P-La and O-L-La are the two most abundant configurations in MLCT (2.28% and 2.17% of total TAGs, respectively). MLCT in breast milk was positively correlated with the energy supply ratio of carbohydrates (p = 0.205), which was significantly higher than that of the other two groups (p = −0.150 and −0.232).","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 11","pages":"1241-1252"},"PeriodicalIF":1.9,"publicationDate":"2023-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139052821","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Citral encapsulation for an antimicrobial natural powdered-additive: Performance of wall material and drying process 柠檬醛封装抗菌天然粉末添加剂：壁材和干燥工艺的性能

IF 2 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2023-12-26 DOI: 10.1002/aocs.12806

Jessica Katherine Alarcón-Moyano, María Lidia Herrera, Silvia Beatriz Matiacevich

{"title":"Citral encapsulation for an antimicrobial natural powdered-additive: Performance of wall material and drying process","authors":"Jessica Katherine Alarcón-Moyano, María Lidia Herrera, Silvia Beatriz Matiacevich","doi":"10.1002/aocs.12806","DOIUrl":"10.1002/aocs.12806","url":null,"abstract":"Citral encapsulation was analyzed by spray and freeze-drying to obtain an antimicrobial additive in powder. Different formulations containing alginate and modified starch (Capsul®) as encapsulating agents (1% and 3% w/w, respectively) and maltodextrin as a wall material at different concentrations (varied from 1:1–1:4 Citral:Maltodextrin) were prepared. The powders were evaluated for physical and antimicrobial properties against Escherichia coli to obtain a natural antimicrobial food additive. Citral:Capsul:Maltodextrin powders obtained by spray-drying showed the best physical properties, considering encapsulation yield (EY) (75%–80%), encapsulation efficiency (EE) (~78%), and particle size (5–10 μm), and a higher microbial inhibition at a lower additive concentration (1.5%–2% w/w), independently of maltodextrin concentration used. Powders obtained by freeze-drying emulsions showed an EY ~70%, EE ~70%, particle sizes between 80 and 1250 μm, and a higher percentage of rehydration for antimicrobial activity (2.5%–4% w/w). An increase in maltodextrin concentration led to a decrease in %EE, an increase in particle size, and the powder concentration required to inhibit microbial growth. Therefore, the formulation 1:1:1 Citral:Capsul:Maltodextrin showed by spray-drying showed the best characteristics to obtain a natural antimicrobial additive.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 6","pages":"613-624"},"PeriodicalIF":2.0,"publicationDate":"2023-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139052820","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0