Food Biophysics最新文献_第9页

Effects of Polyphenols in Different Teas on Physicochemical Characteristics of Egg White Protein Gel During Tea Eggs Making 不同茶叶中的多酚对茶叶蛋制作过程中蛋白凝胶理化特性的影响

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-04-01 DOI: 10.1007/s11483-024-09838-6

Wenyan Li, Hongbing Chen, Qiang Shi, Ping Tong, Yong Wu, Jinyan Gao

{"title":"Effects of Polyphenols in Different Teas on Physicochemical Characteristics of Egg White Protein Gel During Tea Eggs Making","authors":"Wenyan Li, Hongbing Chen, Qiang Shi, Ping Tong, Yong Wu, Jinyan Gao","doi":"10.1007/s11483-024-09838-6","DOIUrl":"10.1007/s11483-024-09838-6","url":null,"abstract":"<div><p>Tea egg is a Chinese traditional snack and leisure food, fresh chicken eggs and tea are the main ingredients. The influence of tea is the most important one, because the polyphenols in different teas can affect the egg white gel (EGL) and will impact the quality and flavour of tea eggs. To investigate the effects of tea on the physicochemical characteristics of EGL during tea egg making, the common used tea (green and black tea), and their usual physical form (in leaf and powder) were selected, respectively. The results indicated that the physicochemical characteristics of EGL were more susceptible to green tea than black tea. EGL also had different results on the physical form of tea. When the tea concentration ranged from 1 to 12 g/100 mL (per gram dry tea in 100 mL of water), the soluble protein content and surface hydrophobicity in the EGL were both direct proportional to the tea concentration, whereas the <i>pH</i> exhibited an inverse relationship. The water holding capacity in green tea groups was like an inverted “U”, but it was kept increased in black tea groups. The content of free sulfhydryl groups in tea leaf groups was like an asymmetric inverted “V”, but it was positive correlation with the amount of tea in powder groups. Considering only the physicochemical properties of protein gel in egg white, green tea in leaf form of 6 g/100mL could make eggs with the best gel quality and stronger tea flavour. This study will standardize tea eggs making, and promote the sharing of traditional Chinese cuisine with the global community.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 3","pages":"627 - 636"},"PeriodicalIF":2.8,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09838-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140565614","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

Isolation and Characterization of Pectin from African Star Apple (Chrysophyllum albidum) Fruit 从非洲星苹果（Chrysophyllum albidum）果实中分离果胶并确定其特性

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-03-27 DOI: 10.1007/s11483-024-09840-y

Joyce Duah, Fidelis M. Kpodo, Vassilis Kontogiorgos, Firibu K. Saalia, Jacob K. Agbenorhevi

{"title":"Isolation and Characterization of Pectin from African Star Apple (Chrysophyllum albidum) Fruit","authors":"Joyce Duah, Fidelis M. Kpodo, Vassilis Kontogiorgos, Firibu K. Saalia, Jacob K. Agbenorhevi","doi":"10.1007/s11483-024-09840-y","DOIUrl":"10.1007/s11483-024-09840-y","url":null,"abstract":"<div><p>Pectin was isolated from the African star apple (ASA) (<i>Chrysophyllum albidum)</i> fruit at a fully ripe stage from two geographical zones in Ghana. The study employed Box-Behnken design to determine the effects of extraction conditions, time (30–90 min), temperature (70-90<sup>o</sup>C), and pH (2.5–3.5) on yield, degree of esterification and uronic acid content of the pectin extracts. The optimal conditions of the design (90<sup>o</sup>C for 60 min at a pH of 2.5) predicted a yield of ~ 11%, with a degree of esterification of 65% and uronic acid content of 75%, which were similar to the experimental values of yield (8.5–10.6%), degree of esterification (DE) (66.8–67.1%) and uronic acid (UA) content (74.5–76.2%). The ASA pectin extracted were characterized in comparison with commercial citrus pectin based on their physicochemical properties. The emulsification capacity of the pectin revealed higher emulsion stability, closely related to commercial citrus pectin. FT-IR analysis of the pectin revealed the presence of a polygalacturonic acid in both samples. The study confirmed that commercial citrus pectin and the citric acid extracted pectin from ASA had comparable characteristics and could be utilized as an alternative extraction source.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 2","pages":"490 - 502"},"PeriodicalIF":2.8,"publicationDate":"2024-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140316481","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

Investigating the Effect of Glucoamylase Enzyme Treatment and Continuous Ultrasound Application on Quality Characteristics and Aflatoxins Degradation of Hazelnut Paste by Box-Behnken Response Surface Design 用盒-贝肯响应面设计研究葡萄糖淀粉酶酶处理和连续超声应用对榛子酱质量特性和黄曲霉毒素降解的影响

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-03-26 DOI: 10.1007/s11483-024-09837-7

Onur Civil, Levent Şen, Aslıhan Demirdöven

{"title":"Investigating the Effect of Glucoamylase Enzyme Treatment and Continuous Ultrasound Application on Quality Characteristics and Aflatoxins Degradation of Hazelnut Paste by Box-Behnken Response Surface Design","authors":"Onur Civil, Levent Şen, Aslıhan Demirdöven","doi":"10.1007/s11483-024-09837-7","DOIUrl":"10.1007/s11483-024-09837-7","url":null,"abstract":"<div><p>Aflatoxins (AFs) are toxic secondary metabolites of filamentous fungi which can reduce the quality of several food commodities like hazelnut and hazelnut products. For the AFs, the data were fitted to polynomial response models using multiple regression analysis, resulting in high coefficients of determination (R<sup>2</sup> values ranging from 0.8917 to 0.9674) for each type of aflatoxins. The optimal conditions for achieving maximum degradation percentages for total aflatoxins (AFT) and AFB1 were determined to be US power of 80W, enzyme treatment of 2.5 U g sample, and 20 min of US application for 12.5 µg kg AFT conditions after graphical and numerical optimizations. The optimum conditions resulted in 44.33% and 45.58% degradation for AFT% and AFB1 respectively, with predicted values of 43.93% and 44.17% for AFT% and AFB1. The data exhibited that, enzyme treatments were not significant for degradation for AFB1% and AFT%, whereas significant for AFB2 and AFG2. Depending on the initial AFT concentration, more than 50% degradation rate was achieved by current design parameters. Study results indicated that US treatment can alter certain quality parameters of hazelnut paste, including changes in aroma, a decrease in browning index, and a slight increase in peroxide value.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 2","pages":"471 - 489"},"PeriodicalIF":2.8,"publicationDate":"2024-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140298307","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

Preparation and Characterization of 3D Printed Objects Based on Different Kefir Gels 基于不同 Kefir 凝胶的 3D 打印对象的制备与表征

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-03-26 DOI: 10.1007/s11483-024-09839-5

Selçuk Ok, Emin Yilmaz, Nükhet Nilüfer Demirel Zorba

{"title":"Preparation and Characterization of 3D Printed Objects Based on Different Kefir Gels","authors":"Selçuk Ok, Emin Yilmaz, Nükhet Nilüfer Demirel Zorba","doi":"10.1007/s11483-024-09839-5","DOIUrl":"10.1007/s11483-024-09839-5","url":null,"abstract":"<div><p>In this study, kefir-containing healthy snacks were produced by using 3D food printing technique. Although kefir has many important health benefits, its consumption is quite low. It was thought that kefir-containing snacks in attractive shapes produced with a 3D food printer could increase the kefir consumption. For this purpose, disintegrated kefir gels prepared with starch, gelatin and alginate were used as inks. First, the minimum gelation concentration (C*) of each gelator was determined. Then, disintegrated gels with concentrations of C*, C*+1%, and C*+2% were prepared with each gelator and the effect of gelator concentration on printing quality was investigated for each gelator. Printing quality was associated with storage modulus, loss factor and flow behavior, and the minimum gelator concentration required for a suitable formulation for 3D printing (highest printability and dimensional stability) was determined as 5%, 6% and 3% for starch, gelatin and alginate, respectively. <i>Lactobacillus</i> spp. and <i>Lactococcus</i> spp. contents of the starch-based sample were found to be significantly lower than those of fresh kefir and gelatin and alginate-based samples. Sensory properties and consumer appreciation were lower for the gelatin-based sample. Due to the high printing quality (98% printability and 99% dimensional stability), high probiotic content (7.81 and 8.13 log cfu/ml <i>Lactobacillus</i> spp. and <i>Lactococcus</i> spp. content, respectively) and high consumer appreciation (4.71 out of 5 for general acceptance), alginate-based sample (containing 3% alginate) was chosen as the best sample. In conclusion, new, chewable, alive, alternative kefir products were successfully developed for consumers seeking new ways of kefir consumption.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 2","pages":"453 - 470"},"PeriodicalIF":2.8,"publicationDate":"2024-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09839-5.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140298189","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

Physicochemical and Functional Properties of Spirulina and Chlorella Proteins Obtained by Iso-Electric Precipitation 等电沉淀法获得的螺旋藻和小球藻蛋白质的理化和功能特性

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-03-23 DOI: 10.1007/s11483-024-09836-8

Yakoub Ladjal-Ettoumi, Lina Hadjer Douik, Meriem Hamadi, Johar Amin Ahmed Abdullah, Zakaria Cherifi, Mohamed Nadir Keddar, Mahammed Zidour, Akmal Nazir

{"title":"Physicochemical and Functional Properties of Spirulina and Chlorella Proteins Obtained by Iso-Electric Precipitation","authors":"Yakoub Ladjal-Ettoumi, Lina Hadjer Douik, Meriem Hamadi, Johar Amin Ahmed Abdullah, Zakaria Cherifi, Mohamed Nadir Keddar, Mahammed Zidour, Akmal Nazir","doi":"10.1007/s11483-024-09836-8","DOIUrl":"10.1007/s11483-024-09836-8","url":null,"abstract":"<div><p>In this study, microalgae proteins (<i>Spirulina</i> and <i>Chlorella</i>) were extracted, characterized, and investigated for their potential techno-functionalities. The proteins from the microalgae biomass were extracted by alkaline solubilization followed by iso-electric precipitation. Subsequently, their physicochemical characteristics (microstructure, thermal stability, secondary structure, and crystallinity) and functional properties (protein solubility, water and oil holding capacities, as well as emulsifying and foaming properties) were investigated. <i>Spirulina</i> biomass resulted in a high extraction yield (37%), giving a protein isolate containing 90% of proteins. Both <i>Spirulina</i> and <i>Chlorella</i> protein extracts displayed high thermal stability. FTIR analysis revealed a clear difference in the secondary structure of the protein extracts. A slight difference in microstructure was noted between the two proteins, but both had small particle sizes and uniform dispersity. <i>Spirulina</i> proteins were more crystalline (53%) than the <i>Chlorella</i> proteins (36%). <i>Spirulina</i> showed better functional properties (protein solubility, emulsifying, and foaming properties) compared to <i>Chlorella</i>. We observed that the <i>Spirulina</i> protein had more water-holding capacity than the <i>Chlorella</i> protein, while the latter also showed appreciable oil-holding capacity. These findings suggest that the microalgal proteins could be useful in the food industry.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 2","pages":"439 - 452"},"PeriodicalIF":2.8,"publicationDate":"2024-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140201860","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

Electrospun PEO/WPI Nanofibers with Vanillin for Food Applications 含有香兰素的电纺 PEO/WPI 纳米纤维在食品中的应用

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-03-23 DOI: 10.1007/s11483-024-09832-y

Bahareh Javadi, Mohammad Mohsenzadeh

{"title":"Electrospun PEO/WPI Nanofibers with Vanillin for Food Applications","authors":"Bahareh Javadi, Mohammad Mohsenzadeh","doi":"10.1007/s11483-024-09832-y","DOIUrl":"10.1007/s11483-024-09832-y","url":null,"abstract":"<div><p>In this study, we successfully fabricated vanillin (VAN) incorporated poly (ethylene oxide) (PEO) and whey protein isolate (WPI) nanofibers and optimized the preparation conditions. The nanofibers were prepared at different percentages of PEO/WPI/VAN, and the characterization techniques of XRD, FTIR, FESEM, and DSC were employed to analyze the samples. Additionally, mechanical properties, and physicochemical were measured to identify the critical factors for nanofiber optimization. The best parameters observed at a PEO 10%: WPI 3% ratio of 80:20, producing narrower and smoother fibers (average diameter of 264.07 nm; additionally, the addition of VAN to the optimal PEO/WPI ratio (80:20) decreased fiber diameter. Furthermore, vanillin was incorporated into the optimized PEO/WPI nanofibers at concentrations of 1MIC (10 mg/mL) and 2MIC (20 mg/mL) to evaluate their antioxidant and antibacterial abilities before and after electrospinning. In summery, these findings suggest that the PEO/WPI nanofibers, with the addition of VAN, hold potential as a promising platform for future applications in the food and drug industries. Further research can build upon these findings to explore the specific functionalities and applications of these nanofibers in greater detail.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 2","pages":"425 - 438"},"PeriodicalIF":2.8,"publicationDate":"2024-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140201633","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

Chitosan-inspired Matrices for Folic Acid. Insightful Structural Characterization and Ensured Bioaccessibility 壳聚糖启发的叶酸基质。深入的结构表征和确保生物可及性

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-03-01 DOI: 10.1007/s11483-024-09833-x

Regina De Matteo, Juan M. Rey, Rocío Corfield, Victoria A. Gómez Andrade, Patricio R. Santagapita, Florencia Di Salvo, Oscar E. Pérez

{"title":"Chitosan-inspired Matrices for Folic Acid. Insightful Structural Characterization and Ensured Bioaccessibility","authors":"Regina De Matteo, Juan M. Rey, Rocío Corfield, Victoria A. Gómez Andrade, Patricio R. Santagapita, Florencia Di Salvo, Oscar E. Pérez","doi":"10.1007/s11483-024-09833-x","DOIUrl":"10.1007/s11483-024-09833-x","url":null,"abstract":"<div><p>The objective of this research was to obtain and characterize chitosan (CS) based matrices conceived as folic acid (FA) dried reservoir that could find application as food coating upon rehydration. An Argentinean and high molecular weight (MW) chitosan (AC) was used and contrasted with a commercial type one (CC). FTIR and XRD were applied for the polysaccharide-vitamin dried mixed systems characterization. Shifts in bands of FA and AC or CC were observed in the mixed systems, confirming the interaction among the components, for example, the bands at 1382 and 1391 cm<sup>− 1</sup> (AC and FA, respectively) shifted to 1387 cm<sup>–1</sup> in the in AC-FA mixed systems. XRD data showed that the FA is in its protonated form as expected and is maintained in the different mixed systems obtained using either with CC or AC, demonstrating the robustness and applicability of the material to properly conserve the active ingredient.</p><p>The ultrastructure and topography were studied by SEM and AFM, respectively. FA incrustations in a self-associated form were observed in the topography images. Variations in topography observed for the AC-FA and CC-FA mixed systems could be attributed to specific interactions between the components and the molecular features of each CS (i.e. the mean particle size was 63 ± 3 and 9 ± 1 nm and, roughness gave values of 0.47 and 0.41 nm, respectively).</p><p>Vitamin bioaccessibility remained unchanged compared to the control (88.36% ±10.35%), being equal to 91.08% ± 5.02% for AC-FA and 71.56% ±14.08% for CC-FA, after submitted samples to an in vitro digestion process. In sum, mixed AC-FA systems obtained are promising materials for a possible additional application in coating matrices inspired by biopolymers to improve food preservation, maintaining the bioaccessibility of vitamins.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 2","pages":"412 - 424"},"PeriodicalIF":2.8,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140016787","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

Improving Gel Properties of Glucomannan/κ-carrageenan Blends by Controlling Ethanol pH for Glucomannan Purification 通过控制乙醇酸碱度改善葡甘露聚糖/κ-卡拉胶混合物的凝胶特性，以纯化葡甘露聚糖

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-02-19 DOI: 10.1007/s11483-024-09831-z

Mingjing Zheng, Yiman Wei, Xiaojia Jiao, Zedong Jiang, Hui Ni, Qingbiao Li, Yanbing Zhu

{"title":"Improving Gel Properties of Glucomannan/κ-carrageenan Blends by Controlling Ethanol pH for Glucomannan Purification","authors":"Mingjing Zheng, Yiman Wei, Xiaojia Jiao, Zedong Jiang, Hui Ni, Qingbiao Li, Yanbing Zhu","doi":"10.1007/s11483-024-09831-z","DOIUrl":"10.1007/s11483-024-09831-z","url":null,"abstract":"<div><p>Konjac glucomannan (KGM) is commonly blended with κ-carrageenan to improve the gel properties of food, which are mostly influenced by KGM purification. Control of ethanol pH for KGM purification is an easy and simple option to modify the properties of KGM, that tends to alter the gel properties of κ-carrageenan/KGM blends. In this study, the effect of ethanol at different pH (ranging from 2.5 to 12.5) on KGM was investigated, and the gels of κ-carrageenan with KGM purified by ethanol at different pH were prepared with microwave heating. With KGM purified with ethanol between pH 5.5 and 9.5, κ-carrageenan/KGM blends exhibited higher gel strength, hardness and water holding capacity than those of gel with native KGM, which was much related with the removal of impurity, the increased viscosity and altered structure of KGM, enhancing the interaction between κ-carrageenan and KGM. Poor gel properties of the blends were observed with KGM purified with ethanol at pH between 2.5 and 4.5 caused by KGM degradation, or at pH 12.5 due to the removal of acetyl groups. Thus, control of ethanol pH during KGM purification can easily and simply optimize the gel characteristics of κ-carrageenan/KGM blends to meet desired application requirements.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 2","pages":"400 - 411"},"PeriodicalIF":2.8,"publicationDate":"2024-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139909973","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

Does the Encapsulation of Chlorogenic Acids from Ilex paraguariensis Co-Product by Spray-Drying Increase Their Stability? 喷雾干燥法封装 Ilex paraguariensis 副产品中的绿原酸是否能提高其稳定性？

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-02-14 DOI: 10.1007/s11483-024-09830-0

Bruna Trindade Paim, Cristina Jansen-Alves, Alexandra Lizandra Gomes Rosas, Thamyres Cesar de Albuquerque Sousa, Yasmin Völz Bezerra Massaut, Vandressa Alves, Gustavo Henrique Fidelis dos Santos, Vinícius Gonçalves Deon, Vania Zanella Pinto, Adriana Dillenburg Meinhart

{"title":"Does the Encapsulation of Chlorogenic Acids from Ilex paraguariensis Co-Product by Spray-Drying Increase Their Stability?","authors":"Bruna Trindade Paim, Cristina Jansen-Alves, Alexandra Lizandra Gomes Rosas, Thamyres Cesar de Albuquerque Sousa, Yasmin Völz Bezerra Massaut, Vandressa Alves, Gustavo Henrique Fidelis dos Santos, Vinícius Gonçalves Deon, Vania Zanella Pinto, Adriana Dillenburg Meinhart","doi":"10.1007/s11483-024-09830-0","DOIUrl":"10.1007/s11483-024-09830-0","url":null,"abstract":"<div><p>The <i>Ilex paraguariensis</i>, known as yerba-mate, is widely consumed as a hot or cold infusion in South America. Every year during the leaves harvesting, a rate of 5 tons/ha of branches is generated due to the tree trimming. The epidermis of these branches (IPC) is characterized by a high concentration of chlorogenic acids. Due to its promising high compound concentration, IPC extract is well-suited for various applications, and its preservation is particularly crucial, especially in bakery goods. This study aimed to optimize the spray-drying encapsulation of IPC extract to enhance the stability of chlorogenic acids for baked product applications. Through multivariate design, the optimal encapsulation conditions were determined, resulting in 75% encapsulation efficiency (%EE), 66.5% loading capacity (%LC), a 41 ºC increase in thermal stability, and particles with an average diameter of up to 5 µm. In sponge cakes formulated with encapsulated IPC extract (IPCE), an average of 94.4% of chlorogenic acids was preserved, compared to only 69.3% when free-IPC extract was used. Furthermore, the chlorogenic acids in IPCE exhibited excellent stability over 12 months when stored at 4ºC. Spray-drying encapsulation proved to be a rapid and effective process for the food industry, preserving chlorogenic acids for at least one year during storage under conditions that would naturally lead to degradation. These findings encourage the application of encapsulates to enhance the functionality of foods and add value to a naturally neglected commercial product.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 2","pages":"386 - 399"},"PeriodicalIF":2.8,"publicationDate":"2024-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139768476","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

The Role of Gastric Lipase and Pepsin in Lipid Digestion of a Powder Infant Formula Using a Simulated Neonatal Gastric System 利用模拟新生儿胃系统研究胃脂肪酶和胃蛋白酶在消化婴儿配方粉脂质中的作用

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-02-08 DOI: 10.1007/s11483-023-09825-3

Le Deng, Matt Golding, Roger Lentle, Alastair MacGibbon, Lara Matia-Merino

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