{"title":"A Comprehensive Review on Plant-Originated Versatile Gels: Mechanism, Characterization, and Applications","authors":"Yashi Srivastava, Ankit Awasthi, Jatindra Kumar Sahu, Twinkle Kesharwani","doi":"10.1007/s11947-024-03602-x","DOIUrl":"10.1007/s11947-024-03602-x","url":null,"abstract":"<div><p>In recent years, researchers have gained enormous interest in plant-based hydrocolloids because of growing concerns regarding the origin of animal-based products. Plant-based gels (aerogel, hydrogel, and oleogel) show properties comparable to commercial animal gel-based products, with added benefits, such as edibility, digestibility, biodegradability, and other nutritional characteristics. The properties of the gel structural network and formation mechanism differ with the processing methods, source, and required application in the food industry. Several investigators have also suggested that the alteration in physical, mechanical, and rheological characteristics and other properties is also possible by manipulating the process of manufacturing, degree of order, and intrinsic factors, which increases the desired attributes of gels for specific applications in the food processing and technology industries, especially for replacing fat and nutraceutical delivery agents. Plant-based gels with extended nutritional and functional benefits can also support the advantageous modification of food’s rheological properties via the interaction of different food components. As recent upgrades have focused on nanotechnologies, a deep understanding of plant-originated gels will be helpful for the development of modern techniques for the incorporation and application of gels in food commodities preparation, such as ready-to-eat products. Therefore, this review examines different plant-derived gels’ distinctive characteristics, structural composition, and functionality. Besides the fundamental knowledge of gel formation mechanisms, control factors, futuristic approaches, and recent applications of plant gels are also highlighted.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 3","pages":"2236 - 2268"},"PeriodicalIF":5.3,"publicationDate":"2024-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143361843","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ramón Morcillo-Martín, Laura Rabasco-Vílchez, Francisco Jiménez-Jiménez, Eduardo Espinosa, Quim Tarrés, Alejandro Rodríguez
{"title":"Thermoformed Fiber-Polyethylene Biocomposites: A Circular Food Packaging on Cherry Tomatoes","authors":"Ramón Morcillo-Martín, Laura Rabasco-Vílchez, Francisco Jiménez-Jiménez, Eduardo Espinosa, Quim Tarrés, Alejandro Rodríguez","doi":"10.1007/s11947-024-03610-x","DOIUrl":"10.1007/s11947-024-03610-x","url":null,"abstract":"<div><p>Current European food packaging legislation requires exploring new alternatives to respond the challenges that lie ahead. Using sustainably sourced biomass, such as pruning residues, has significant potential for creating sustainable packaging. Avocado pruning fiber (10–40%) together with bio-polyethylene was used to produce biocomposites by thermoforming technology. The materials were evaluated for food contact suitability. Adding avocado pruning fiber to biopolyethylene improved processability, producing functional trays with up to 30% fiber. The biocomposites reduced <i>S. aureus</i> and <i>L. monocytogenes</i> adhesion, especially with 20% fiber, and enhanced antioxidant activity, reaching 17.82% SA/cm2 with 40% fiber. Soil degradation tests showed a 23% reduction for 40% fiber samples after 91 days. Migrations within the limits for hydrophilic, acidic, and fatty foods were obtained for samples containing up to 20% fiber. Cherry tomatoes stored in bio-based trays demonstrated comparable or superior preservation to commercial high-density-polyethylene trays, with reduced fungal growth, lower weight loss, and better color retention.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 3","pages":"2447 - 2461"},"PeriodicalIF":5.3,"publicationDate":"2024-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-024-03610-x.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143361845","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Aiman Karim, Abdur Rehman, Seid Mahdi Jafari, Song Miao, Mokhtar Dabbour, Waqas Ashraf, Hafiz Abdul Rasheed, Elham Assadpour, Arif Hussain, Hafiz Ansar Rasul Suleria, Zhang Lianfu
{"title":"Fabrication and Characterization of Sonicated Peach Gum-Sodium Caseinate Nanocomplexes: Physicochemical, Spectroscopic, Morphological, and Correlation Analyses","authors":"Aiman Karim, Abdur Rehman, Seid Mahdi Jafari, Song Miao, Mokhtar Dabbour, Waqas Ashraf, Hafiz Abdul Rasheed, Elham Assadpour, Arif Hussain, Hafiz Ansar Rasul Suleria, Zhang Lianfu","doi":"10.1007/s11947-024-03596-6","DOIUrl":"10.1007/s11947-024-03596-6","url":null,"abstract":"<div><p>The aim of this study was to develop stabilized nanocomplexes of peach gum polysaccharide (PG) and sodium caseinate (SC) and evaluate the influence of high-intensity ultrasonication (ULS) on their structural and emulsification characteristics. The structural arrangement of sonicated PG-SC nanocomplexes ((PG-SC)<sub>U</sub>) was ascertained through Raman spectroscopy, Fourier transform infrared (FTIR) spectroscopy, thermogravimetric analysis (TGA), X-ray diffraction (XRD), and intrinsic fluorescence spectroscopy. The FTIR analysis revealed a reduction in <i>α</i>-helix conformation and a higher random coil conformation in (PG-SC)<sub>U</sub>. Additionally, the utilization of ULS resulted in an enhancement of the fluorescence intensity and the surface hydrophobicity of (PG-SC)<sub>U</sub>. The mean droplet size and zeta potential of (PG-SC)<sub>U</sub> treated at 450 W power for 13 min were measured to be 166.85 ± 2.17 nm and − 17.84 ± 1.49 mV, respectively. Additionally, the emulsifying stability index of (PG-SC)<sub>U</sub> at 450-W power was found to be higher (92.04 ± 0.1%) as compared to other ULS power treatments. The current study’s findings suggest that ULS treatment at 450-W power significantly altered protein complex spatial conformations, ultimately improving their functional characteristics. The (PG-SC)<sub>U</sub> exhibited a compact and uniform spherical structure when examined using confocal laser scanning and scanning electron microscopy techniques. The Pearson correlation coefficient showed an inverse relationship between particle size, polydispersity index (PDI), emulsion stability index (ESI), emulsifying activity index (EAI), <i>α</i>-helix, and surface roughness (Ra and Rq). However, the EAI/ESI had a relatively weak correlation with <i>β</i>-sheet and <i>β</i>-turn conformations. The stability of the interaction between PG and SC (casein protein) was verified using molecular docking, which demonstrated the presence of traditional hydrogen bond and van der Waals force interactions. The selection of ULS power can improve the structural and emulsifying properties of (PG-SC)<sub>U</sub>, indicating its potential use in various food processing applications, particularly in the development of dietary supplements and functional foods.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 3","pages":"2462 - 2481"},"PeriodicalIF":5.3,"publicationDate":"2024-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143361844","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Preparation and Characterization of Lyotropic Liquid Crystalline Nanoparticles Loaded with Astaxanthin-Rich Oil from Shrimp Waste","authors":"Fatemeh Mirzaee Kalaei, Seyed Fakhreddin Hosseini, Masoud Rezaei, Yadollah Yamini","doi":"10.1007/s11947-024-03600-z","DOIUrl":"10.1007/s11947-024-03600-z","url":null,"abstract":"<div><p>The present work examined the potential use of lyotropic liquid crystalline systems (hexosomes, HEXs) prepared from a binary lipid mixture of Dimodan U (a commercial distilled monoglyceride product) and citrem (a citric acid ester of mono- and diglycerides) by post-application technique for delivering shrimp-extracted astaxanthin (ASX)-rich oil. The produced ASX-rich oil-loaded HEXs had highly negative ζ-potentials (in the range of − 27.1– − 34.3 mV) with a size range from 154.4 to 321.3 nm and a polydispersity index (PDI) values in the range of 0.19–0.49. High-resolution transmission electron microscopy (HRTEM) images revealed the coexistence of hexagonal and irregular polyangular structures. ASX-rich oil entrapment efficiency, depending on the oil concentration (0.25–1 wt%), was in the range of 85.1–93.9%. Differential scanning calorimetry (DSC) results revealed that the vesicle’s crystallinity decreases with the addition of ASX-rich oil. Fourier-transform infrared (FT-IR) spectroscopy revealed the hydrogen bond formation between ASX-rich oil molecules and the components of the binary lipids. The DPPH radical scavenging assay also confirmed that the ASX-rich oil-loaded HEXs have a higher antioxidant activity (44.6–70.9%) than the free ASX-rich oil (31.3–69.7%) at 0.25 to 1 wt% bioactive concentrations, demonstrating the potency of such nanoparticles in preserving the bioactivity of the loaded molecule. Taking into account the obtained results, the produced HEXs are attractive for the delivery of hydrophobic bioactives such as ASX for functional food applications.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 3","pages":"2436 - 2446"},"PeriodicalIF":5.3,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143362216","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Supercooled Storage Suppresses the Microbial Population and Color Changes in Fresh-Cut Cabbage","authors":"Rei Osuga, Shoji Koide, Ryunosuke Sugisawa, Miwa Yamada, Takahiro Orikasa, Matsuo Uemura","doi":"10.1007/s11947-024-03607-6","DOIUrl":"10.1007/s11947-024-03607-6","url":null,"abstract":"<div><p>We applied supercooled storage (− 5 °C) for 12 d on fresh-cut cabbages with a mesophilic aerobic bacteria load of 5.8 ± 0.1 log<sub>10</sub> CFU/g which was packaged in oriented polypropylene (OPP) film. Electrical impedance analysis, microscopic observation, and quality evaluations such as microbial count, color, and L-ascorbic acid content were made during storage. The results of simultaneous storage tests of fresh-cut cabbages at 0 and 5 °C were compared for quality evaluations. Electrical impedance analysis and microscopic observation indicated that fresh-cut cabbage samples could be kept in the supercooled state for 12d. During the storage period, the mesophilic aerobic bacteria counts decreased by 1.0 log<sub>10</sub> CFU/g from the initial counts in supercooled samples, whereas they increased by 0.26 and 1.39 log<sub>10</sub> CFU/g in samples stored at 0 and 5 °C, respectively. Supercooled storage effectively suppressed the browning of the cut cross sections of cabbage compared with storage at 0 and 5 °C. The changes in L-ascorbic acid content of the supercooled samples were less than those stored at 5 °C. Our findings suggest that supercooled storage has the potential to extend shelf-life, thereby reducing the loss of fresh-cut vegetables through spoilage caused by high microbial loads.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 3","pages":"2425 - 2435"},"PeriodicalIF":5.3,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143362126","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Yue Zheng, Qing Liu, Haiyu Luo, Jiayu Zheng, Wenhao Li
{"title":"Physicochemical and Gel Properties of Citrate Esterified Konjac Glucomannan Prepared with the Assistance of Electron Beam Irradiation","authors":"Yue Zheng, Qing Liu, Haiyu Luo, Jiayu Zheng, Wenhao Li","doi":"10.1007/s11947-024-03593-9","DOIUrl":"10.1007/s11947-024-03593-9","url":null,"abstract":"<div><p>In the present study, we used electron beam irradiation (EBI) assisted preparation of citric acid esterification konjac glucomannan (CA-KGM), and the changes in the physicochemical properties and gel properties of KGM were explored. Transparency, thermal stability, and water-binding capacity were enhanced in KGM treated with EBI and citric acid, but the water content, absorption, solubility, molecular weight, and viscosity were decreased. Citric acid reacted with KGM to form CA-KGM, destroying its crystalline region and reducing its relative crystallinity of CA-KGM. The intermolecular interactions of the modified KGM sols were weakened, resulting in a change in their rheological properties. In addition, EBI and citric acid help to inhibit browning, improve texture properties, and enhance water retention of KGM gels. This study provides a new route for the efficient production of low-viscosity KGM, which is conducive to broadening the application scope of KGM in the food, pharmaceutical industry, agriculture, packaging materials, and other field.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 3","pages":"2410 - 2424"},"PeriodicalIF":5.3,"publicationDate":"2024-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143361744","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Meseret Araya Tadele, Vikash Chandra Roy, Truc Cong Ho, Byung-Soo Chun
{"title":"Extraction of Anthocyanin from Purple Sweet Potato Using Ultrasound-Assisted Natural Deep Eutectic Solvents and Its Application for Smart Packaging Film","authors":"Meseret Araya Tadele, Vikash Chandra Roy, Truc Cong Ho, Byung-Soo Chun","doi":"10.1007/s11947-024-03590-y","DOIUrl":"10.1007/s11947-024-03590-y","url":null,"abstract":"<div><p>This study focused on extracting anthocyanin (AC) from purple sweet potato (PSP; <i>Pyrus communis</i> (L.) Lam) using ultrasound-assisted natural deep eutectic solvents (NADES) and incorporating them into biodegradable smart packaging. The effects of water content (40–60%), ultrasound power (40–60%), and extraction time (15–45 min) were optimized using the three-dimensional Box-Behnken design of response surface methodology (RSM). AC content was obtained under 128.90 ± 0.68 mg/100 g at experimental optimal conditions suggested by the RSM model while the predicted value was 130.99 mg/100 g PSP. The obtained AC-NADES extract was used for smart packaging films based on starch (S) and gelatin (G). The optimized AC-NADES extract exhibited superior biological activity and chemical profile compared to conventional solvents. Incorporating NADES as both a plasticizer and extraction medium improved water vapor permeability, elongation at break, and tensile strength while enhancing the film’s antioxidant properties and color. However, AC-NADES films showed lower thermal stability than the control film. Scanning electron microscopy and Fourier transform infrared spectroscopy confirmed strong interactions among AC, NADES, and biopolymers. In conclusion, using NADES in ultrasound-assisted extraction to develop AC smart films shows significant potential for smart packaging applications, offering improved antioxidant properties and water resistance.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 3","pages":"2394 - 2409"},"PeriodicalIF":5.3,"publicationDate":"2024-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143361743","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Quality Enhancement of Shrimp Surimi by Static Magnetic Field Treatment at 4 ºC","authors":"Siyang Liu, Jingxu Zhao, Chunhong Yuan, Ru Jia, Wenge Yang, Zhaohui Qiao, Hideharu Tsukagoshi, Changrong Ou, Huamao Wei","doi":"10.1007/s11947-024-03592-w","DOIUrl":"10.1007/s11947-024-03592-w","url":null,"abstract":"<div><p>The aim of this study was to investigate the effect of static magnetic field (SMF) synergized with low temperature (4 °C) on the properties of shrimp gels and to reveal the underlying mechanisms through the biochemical properties, microstructural and rheological properties as well as the water distribution in the shrimp sols and gels. The experimental results showed that exposing shrimp sols to SMF for 16 h followed by heat treatment significantly improved the strength and hardness of the gels. This improvement was attributed to the fact that SMF treatment altered the water distribution in the sol, leading to a decrease in the T<sub>2</sub> relaxation time of the gel and the conversion of immobilized water to bound water. Furthermore, FTIR results indicated that the α-helix structure in the secondary structure of the proteins was transformed into β-sheet and random coiling under the influence of SMF. The gels treated with SMF for 16 h were observed to have the densest structure by microstructural measurements. However, continuous extension of the SMF treatment time negatively affected the gel quality. This study provides valuable insights for optimizing the preparation process of shrimp gels and may facilitate further application of magnetic field treatment techniques in food science.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 3","pages":"2379 - 2393"},"PeriodicalIF":5.3,"publicationDate":"2024-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143362231","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Juan Pablo Hernández-Rodríguez, Julia Mariana Márquez-Reyes, Rocío Yaneli Aguirre-Loredo, Beatriz Adriana Rodríguez-Romero, Mayra Zulema Treviño-Garza
{"title":"Production and Preliminary Characterization of Microbial Cellulose Generated in Fermented Moringa and Coated with Flaxseed Mucilage","authors":"Juan Pablo Hernández-Rodríguez, Julia Mariana Márquez-Reyes, Rocío Yaneli Aguirre-Loredo, Beatriz Adriana Rodríguez-Romero, Mayra Zulema Treviño-Garza","doi":"10.1007/s11947-024-03597-5","DOIUrl":"10.1007/s11947-024-03597-5","url":null,"abstract":"<div><p>This research presents a unique approach to partially characterizing microbial cellulose films. The films were produced during the fermentation of moringa stems, a novel substrate, and coated with flaxseed mucilage. The fermentation of kombucha using moringa stem infusion produced microbial cellulose discs (185 g/L) coated with flaxseed mucilage. The fermentation of kombucha using moringa stem infusion resulted in the production of microbial cellulose discs (185 g/L) coated with flaxseed mucilage. The study conducted a comprehensive physical, chemical, and antimicrobial characterization of the discs, both coated (RCD) and not coated (NCD) with flaxseed mucilage. The physical characterization revealed significant changes when coated with flaxseed mucilage, including increased opacity (31.06%), barrier properties (235 nm), thickness (0.85 mm), and color analysis (<i>L</i> = 61.83, <i>a</i>* = 22.13 and <i>b</i>* = 44.21). Infrared spectroscopy (FTIR) and X-ray diffraction (XRD) confirmed the absorption bands at 3344 and 2894 cm<sup>−1</sup>, indicating cellulose type I and a crystallinity of the cellulose (94%). Chemical analysis evaluated the antioxidant capacity using DPPH (68.49–71.39%), ABTS (77.24–68.40%), total phenols (68.40–112.30 mg GAE/g), and FRAP (1103–1124 µM TE/g) tests and found no differences in activity between the discs. Antimicrobial activity differed between treatments against pathogens. NCDs inhibited the growth of <i>E. coli</i> (16.4 mm) and <i>S. aureus</i> (11.4 mm), while RCDs inhibited <i>Salmonella sp.</i> (12.5 mm). The results suggest that cellulose formed during the fermentation of kombucha with moringa stems and coated with flaxseed mucilage can have various applications due to its antioxidant and antimicrobial activity.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 3","pages":"2368 - 2378"},"PeriodicalIF":5.3,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142259395","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Alfonso Totosaus, Jorge Luís Garrido-Cruz, José Ángel Pérez-Álvarez, M. Lourdes Pérez-Chabela
{"title":"Pomegranate Peel Flour as a Co-encapsulant Improves the Survival of Lactic Acid Bacteria to Thermal Treatment and Simulated Gastrointestinal Conditions","authors":"Alfonso Totosaus, Jorge Luís Garrido-Cruz, José Ángel Pérez-Álvarez, M. Lourdes Pérez-Chabela","doi":"10.1007/s11947-024-03603-w","DOIUrl":"10.1007/s11947-024-03603-w","url":null,"abstract":"<div><p>Pomegranate peel flour was employed as a co-encapsulant of two lactic acid bacteria, by alginate emulsion templated microencapsulation, to enhance their resistance to thermal treatment, acidic pHs, and gastric conditions. Samples with pomegranate peel flour increased the tolerance to heat treatment, results consistent with thermal properties related to higher denaturation enthalpy of microcapsules. Co-encapsulated microcapsules also enhanced the survival to low pHs and enhanced almost 60% up the tolerance to bile salts. There was also an increase in survival rate against in vitro gastric acid conditions due to use of the co-encapsulant. In scanning electron microscopy, the incorporation of pomegranate peel flour resulted in a rough and porous structure, probably due to certain interference with the formation of spherical microcapsules, although it presented similar mean diameter, plus higher cell viability as confirmed by confocal laser microscopy. The obtained results indicate that co-encapsulation with a prebiotic ingredient represents a reinforcement of the physical microcapsule integrity to tolerate food process temperatures, besides retarding the adverse effect of acidic, bile salts, and simulated gastrointestinal conditions. The micro alginate co-encapsulation by ionic gelation with a prebiotic as pomegranate peel flour is a suitable alternative to develop thermal processed functional foods.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 3","pages":"2359 - 2367"},"PeriodicalIF":5.3,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-024-03603-w.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142259397","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}