Applications In Food Formulations Research Articles

Effects of Panax notoginseng Saponins Encapsulated by Polymerized Whey Protein on the Rheological, Textural and Bitterness Characteristics of Yogurt

Panax notoginseng saponins (PNSs) have been used as a nutritional supplement for many years, but their bitter taste limits their application in food formulations. The effects of PNS (groups B, C, and D contained 0.8, 1.0 and 1.2 mg/mL of free PNS, respectively) or Panax notoginseng saponin-polymerized whey protein (PNS-PWP) nanoparticles (groups E, F, and G contained 26.68, 33.35 and 40.03 mg/mL of PNS-PWP nanoparticles, respectively) on the rheological, textural properties and bitterness of yogurt were investigated. Group G yogurt showed a shorter gelation time (23.53 min), the highest elastic modulus (7135 Pa), higher hardness (506 g), higher apparent viscosity, and the lowest syneresis (6.93%) than other groups, which indicated that the yogurt formed a stronger gel structure. The results of the electronic tongue indicated that the bitterness values of group E (−6.12), F (−6.56), and G (−6.27) yogurts were lower than those of group B (−5.12), C (−4.31), and D (−3.79), respectively, which might be attributed to PNS being encapsulated by PWP. The results indicated that PWP-encapsulated PNS could cover the bitterness of PNS and improve the quality of yogurt containing PNS.

Hydroxyl group-induced enhancement of antioxidant activity of resveratrol over pterostilbene by binding to lactoferrin

The reduced antioxidant capacity of trans-resveratrol (Res) than the second generation of Res, namely pterostilbene (Pte), severely prohibits its in-depth intriguing radical-scavenging applications in food formulations. Herein, a unique chemical structure-dependent strategy was proposed to specifically enhance the radical scavenging activity of Res over Pte, relying on the two more hydroxyl groups on the A-benzene ring of Res, thus facilitating its binding with lactoferrin (LF) to form stable complexes through more hydrogen bonds. We prepared LF-Res and LF-Pte complexes, revealed their binding mechanisms by multispectral analysis and molecular docking/dynamics simulations, further evaluated their antioxidant properties via ABTS and DPPH assays and a model of inhibiting apple browning, eventually elucidated their structure-binding-property relationships. This contribution offers a new approach to restore the antioxidant capability of Res, also paves the way to precisely regulate the fascinating bioactivities of hydrophobic compounds by protein-binding in a chemical structure-, especially hydroxyl group-dependent manner.

Anti-nutrient composition of starch isolated from red and white sorghum cultivars subjected to different steeping times.

Sorghum (Sorghum bicolor) is a staple food that provides a major source of calories to large segments of the population living in semi-arid tropics of Africa and Asia. Steeping is an age-long process among all the available food processing techniques known to improve nutritional qualities, palatability and consumer appeal of sorghum. The effects of steeping periods on the anti-nutrient composition of starches from two varieties of sorghum (red and white) were investigated. Sorghum grains steeped for 6, 12, 18 and 24 h with water were processed into starch and sample from unsteeped sorghum served as control. The starch samples were analysed for anti-nutrients components using standard analytical procedure. Anti-nutrients investigated varied with cultivars and increased steeping time. Hydrogen cyanide observed was in the range of (1.34 to 1.86 mg/kg), tannin (1.30 to 4.82 mg/g), saponin (6.10 to 13.05 mg/g), oxalate (0.43 to 0.90 mg/g), phytate (2.15 to 9.06 mg/g), cardiac glycoside (9.30 to 13.35 mg/g), terpenoid (13.50 to 18.99 mg/g) and alkaloid (34.10 to 50.31%). The objective is to determine the anti-nutrients composition of starch from red and white sorghum. There was no significant difference between starches from the two cultivars of sorghum (red and white) in most of the parameters investigated. However, the red cultivar recorded higher values in some of the anti-nutrients investigated. The anti-nutrient levels significantly reduce with increase in steeping time thereby improving the bioavailability of mineral and other nutrients present in sorghum. Mixture of two varieties (red and white) could find applications in food formulations.

Regulation of interfacial mechanics of soy protein via co-extraction with flaxseed protein for efficient fabrication of foams and emulsions

Enrichment of plant proteins with functionality is of great importance for expanding their application in food formulations. This study proposed an innovation to co-enrich soy protein and flaxseed protein to act as efficient interfacial stabilizers for generating foams and emulsions. The structure, interfacial properties, and functionalities of the soy protein-flaxseed protein natural nanoparticles (SFNPs) obtained by alkali extraction-isoelectric precipitation (AE) and salt extraction-dialysis (SE) methods were investigated. Overall, the foamability of AE-SFNPs (194.67 %) was 1.45-fold that of SE-SFNPs, due to their more flexible structure, smaller particle size, and suitable surface wettability, promoting diffusion and adsorption at the air–water interface. AE-SFNPs showed higher emulsion stability (140.89 min), probably because the adsorbed AE-SFNPs with smaller size displayed soft particle-like properties and stronger interfacial flexibility, and therefore could densely and evenly arrange at the interface, facilitating the formation of a stiff and solid-like interfacial layer, beneficial for more stable emulsion formation. The findings may innovatively expand the applications of SFNPs as food ingredients.

English

Edible wild fruits have recently attracted increased attention due to their nutritional compositions, phytochemicals, and biological properties that benefit to human health. In this study, eleven wild fruits were investigated after the drying process using tray drying. Carbohydrates are the major component of dried wild fruits ranging from 37.17% to 75.96%. The highest protein content was found in Polyalthia debilis (15.28%) whereas Ficus carica L. was high in fiber (33.26%). The highest total phenolic compounds were found in Irvingia malayana Oliv. (121.57 mg GAE/g), with highest TFC found in Terminalia chebula Retz. Phyllanthus emblica L., showed highest DPPH, ABTS and FRAP values. The most potent anticancer properties against MCF-7 and HepG2 cancer cells were shown by Terminalia chebula and Diospyros mollis, respectively. Highest - amylase and -glucosidase inhibitions were observed in the Canarium subulatum. Results suggested that dried edible wild fruits are a feasible source of nutrients, phytochemicals, with strong antioxidant and biological activities. These findings can be promoted and increased the utilization of wild fruits as a sustainable food source or food ingredient with applications in food formulations.

Polysaccharide-Based Edible Films/Coatings for the Preservation of Meat and Fish Products: Emphasis on Incorporation of Lipid-Based Nanosystems Loaded with Bioactive Compounds.

The high water and nutritional contents of meat and fish products make them susceptible to spoilage. Thus, one of the most important challenges faced by the meat industry is extending the shelf life of meat and fish products. In recent years, increasing concerns associated with synthetic compounds on health have limited their application in food formulations. Thus, there is a great need for natural bioactive compounds. Direct use of these compounds in the food industry has faced different obstacles due to their hydrophobic nature, high volatility, and sensitivity to processing and environmental conditions. Nanotechnology is a promising method for overcoming these challenges. Thus, this article aims to review the recent knowledge about the effect of biopolymer-based edible films or coatings on the shelf life of meat and fish products. This study begins by discussing the effect of biopolymer (pectin, alginate, and chitosan) based edible films or coatings on the oxidation stability and microbial growth of meat products. This is followed by an overview of the nano-encapsulation systems (nano-emulsions and nanoliposomes) and the effect of edible films or coatings incorporated with nanosystems on the shelf life of meat and fish products.

The structural and functional properties of soybean protein-polyglutamic acid complex effected the stability of W/O/W emulsion encapsulated Nattokinase

Nattokinase (NK) derived from food is a sustainable thrombolytic agent. In this study, to protect vulnerable biological activity of NK, the targeted modified W/O/W emulsions were fabricated from complexes of soybean isolate protein (SPI) and polyglutamic acid (PGA). The results showed that the SPI-PGA complex formed a tighter internal structure through non-covalent bonds. The secondary structure, α-helix and β-sheet content of the 1:3 (v/v) ratio complex of SPI to PGA increased by 6.14% and 8.62%, respectively. The emulsification and stability of the complexes were improved by refining structural properties as against SPI. The W/O/W emulsions coated by complexes formed the stronger network structure with higher encapsulation efficiency, better interfacial features, and better storage stability. Moreover, the highest bioavailability was achieved by W/O/W emulsions coated with 1:3 ratio complex at 80.69%. This study provided a new strategy towards tailoring ideal emulsion vehicles and expanded the NK application in food formulations.

Finger Millet Seed Coat-A Functional Nutrient-Rich Cereal By-Product.

Finger millet (FM) is one of the little millets grown in Asia and Africa. Although still classified as an "orphan crop", there is an increasing interest in the research of FM seed coat (FMSC), also known as bran. It houses 90% of the seed's polyphenols and dietary fibre. The calcium and phosphorus content of FMSC is about 6- to 25-fold that of other cereals. FMSC is specifically beneficial for its polyphenols, arabinoxylans, phytates, and flavonoids content. Evidence of the hypoglycaemic, nephroprotective, hypocholesterolemic, and anti-cataractogenic effects of FMSC has been substantiated, thereby supporting the health claims and validating its nutraceutical potential for diabetics. This article discusses FMSC extraction and nutritional properties, focusing on arabinoxylan and polyphenols, their potential health benefits, and their application in food formulations. Although there is a dearth of information on using FMSC in food formulation, this review will be a data repository for further studies on FMSC.

Effect of boiling and roasting processing on nutritional quality of two Sudanese peanuts (Arachis hypogaea) cultivars

AbstractThis study was conducted to investigate the effect of boiling, roasting and boiling followed by roasting treatments on the nutritional quality of two Sudanese peanut cultivars, Sodari and Madani. Both cultivars are rich in fat content, protein content and bioavailability of macroelements and microelements. The thermal treatments were critical, reduced the antinutrients factors, and significantly (P < 0.05) enhanced the in vitro protein digestibility of the peanut samples. The highest values 78% and 79.2%, for Madani and Sodari cultivars, were obtained after boiling and roasting processing. However, the thermal processing caused a reduction in the vitamin E content of peanuts. In general, boiled and roasted peanuts could serve as a critical, underutilized by‐product, particularly after combining boiling and roasting treatments, for potential applications in food formulations.

Subcritical water extraction (SWE) modified by deep eutectic solvent (DES) for pectin recovery from a Brazilian berry by-product

This study aims to recover pectin from the jaboticaba by-product using subcritical water extraction modified by deep eutectic solvent (SWE-DES). The extractions followed a Box-Behnken Factorial Design and the operational conditions were optimized through response surface methodology (RSM), being 122 °C, 8% DES, and a flow rate of 2 mL/min. The pectin-rich fractions were evaluated by the degree of esterification (DE), galacturonic acid (GalA) content, total carbohydrate content, in vitro antioxidant activity, and techno-functional characteristics such as water and oil holding capacities (WHC and OHC), emulsifying activity (EA), and emulsion stability (ES). SWE provided yields 1.5–1.8-fold higher than conventional extraction. In general, pectin from jaboticaba presented high methoxylation. The SWE-DES beyond increasing the pectin yield resulted in higher GalA content, antioxidant capacity, and emulsion stability than controls. Therefore, the suggested approach was efficient to recover pectin from jaboticaba by-products with potential application in food formulations.

Seed to seed variation of proteins of the yellow pea (Pisum sativum L.).

The existing variation among pea protein isolates’ functionality limits their application in food formulations. The source and extent of variations among yellow pea protein profiles was assessed in 10 single seeds of two varieties with different size and weight. A new approach was developed to analyze proteins of yellow pea combining three analytical methods of size exclusion chromatography (SEC), reverse phase high performance liquid chromatography (RP-HPLC), and microfluidic SDS-PAGE, to achieve the highest separation resolution. A high variation of protein concentration was observed not only between varieties, but also among seeds of the same variety. Vicilin to legumin ratio was between 2.72–4.19, and 1.70–2.22 among the individual seeds of AC Agassiz and CDC Saffron varieties, respectively. V/L ratio was significantly different among the individual seeds for both varieties. The amount of some protein fractions/subunits were correlated with seeds’ size and weight for AC Agassiz, while such correlations were not observed for CDC Saffron.

High-pressure homogenization: A potential technique for transforming insoluble pea protein isolates into soluble aggregates

High-pressure homogenization (HPH) is a technique that impacts the aggregation of globular proteins. In this study, the effect of HPH (at a pressure of 30/50 MPa for three cycles) was investigated on the aggregation states and functional properties of insoluble commercial pea protein isolates (CPPI). Results showed that HPH significantly improved the solubility, foaming and emulsifying capacity of CPPI. Samples treated at 50 MPa demonstrated better foaming and emulsifying capacity than that at 30 MPa. Surface hydrophobicity, intrinsic fluorescence, SDS-PAGE and FTIR analysis revealed that insoluble precipitates/aggregates (most legumins included) of CPPI were broken down and converted into soluble aggregates. Low-pressure HPH (30 MPa) can break non-covalent bonds (hydrophobic interactions), whereas higher pressure (50 MPa) can further break covalent bonds (SS). The study sheds light on the mechanism of disruption of insoluble CPPI under HPH and proposes a method to enhance their techno-functional properties for application in food formulations.

Effect of Beetroot Powder Incorporation on the Textural, Sensory and Nutritional Quality of Legume and Oil Seeds Based Snack Bar

Background: Beetroot is a good source of carbohydrates and minerals with the highest antioxidant activity and phenol content among all the roots and tubers. However, even after immense nutritional potential its application in food formulations is very limited. Therefore, the present study aims at formulation of beetroot powder (BRP) incorporated snack bars, their textural, sensory evaluation and analysis of nutritional composition of most acceptable snack bar. Methods: Fifteen snack bars were prepared using different proportions of BRP (0, 5, 10, 15, 20%) with varying levels of honey, bengal gram and flax seeds. Formulated snack bars were subjected to textural and sensory evaluation to determine the most acceptable snack bar followed by its nutritional analysis. Result: With increase in the level of BRP, hardness value decreased among snack bars significantly (p less than 0.05); while springiness, gumminess and chewiness increased initially up to 10% of BRP incorporation. Sensory quality of snack bars significantly (p less than 0.05) declined with increase in the level of BRP. Based on the textural and sensory properties, control bar A3 (0 g BRP) and D3 bar (15 g BRP) were found most acceptable. Nutrient analysis of both the snack bars revealed that D3 snack bar had significantly (p less than 0.05) higher amount of ash, carbohydrate, total phenol, flavonoids and total antioxidant activity than A3 bar.

Hydrophobically modified chitosan microgels stabilize high internal phase emulsions with high compliance

Food-grade microgel-stabilized emulsions have been attracting much attention due to their promising applications in food formulations. In this study, the use of hydrophobically modified chitosan microgels (h-CSMs) as particle emulsifiers to stabilize high internal phase emulsions (HIPEs) was demonstrated for the first time. Four hydrophobically modified chitosan (h-CS) were obtained by grafting deoxycholic acid (DA) with chitosan (CS) at grafting rates of 4.64%, 13.21%, 15.12% and 30.29%, respectively. The selected modified chitosan were further cross-linked with sodium tripolyphosphate (TPP) to form h-CSMs. It was found that, compared to pure CS and the modified h-CS, the h-CSMs have higher hydrophobicity, and can stabilize oil-in-water HIPEs effectively. The interfacial properties of the h-CSMs, and the formation, microstructure and rheological properties of HIPEs were characterized by dynamic interfacial adsorption, contact angle, visual observation, laser confocal microscopy and rheological measurements, respectively. The results show that stable HIPEs with oil concentration up to 90 wt% can be formed using very low h-CSM particle concentration (only 0.05 wt% for the HIPE with 90 wt% oil), and the HIPEs stabilized by h-CSMs displayed higher rheological compliance than other solid particle stabilized HIPEs at high oil volume fraction. The strong emulsification properties of the h-CSMs are attributed to their increased hydrophobicity, the enhanced exposure of hydrophobic groups during microgelation process, and the viscoelasticity of h-CSMs.

Rice bran wax structured oleogels and in vitro bioaccessibility of curcumin

AbstractCurcumin, the bioactive compound found in turmeric, exhibits a wide range of health‐promoting properties. However, its application in food formulations and as nutritional supplements is limited by its poor bioaccessibility. This study investigates the effects of curcumin on the structure formation and physical properties of oleogels made with three different concentrations of rice bran wax (RBW) (2%, 6%, and 10% w/w) compared to an ungelled control oil and examines the bioaccessibility of curcumin contained in those lipid systems. The physical and structural properties were characterized using a penetration test, solid fat content, polarized light microscopy, differential scanning calorimetry, and X‐ray diffraction (XRD). Data analysis revealed no significant differences in polymorphic or thermal properties between oleogels with and without curcumin; however, differences in microstructural properties were documented for oleogels with curcumin. Moreover, the percent of lipid crystallinity in 6% and 10% RBW oleogel increased in samples containing curcumin. An in vitro simulated digestion study showed that curcumin bioaccessibility significantly increased with increasing RBW content relative to the ungelled control. Results from this study provide insight into the potential utilization of RBW oleogels for delivering curcumin and other poorly water‐soluble compounds in food, dietary supplement, pharmaceutical, and cosmetic products.

Physicochemical characterization of microcapsules containing cold pressed black cumin seed oils (Nigella sativa L.) as an alternative nutrient source in a functional diet

Black cumin seed oil has high nutritional value. However, due to its peppery taste, strong odor, and rapid oxidative deterioration, its application in food formulations has been limited. Encapsulation techniques with hydrocolloids combined with other nutritive wall materials may overcome these problems and provide more health benefits for consumers. For these reasons, cold-pressed black cumin seed oil was microencapsulated by spray drying in four different microcapsule models, including gum arabic alone (GA) and in combination at a 50:50 ratio with maltodextrin (GM), inulin (GI), or whey protein (GW). The microencapsulation efficiency of GA presented the highest yield of up to 88%. Replacing 50% of the gum arabic with whey protein (GW) reduced the microencapsulation efficiency from 88 to 75% while GI and GM were 86.12 and 83.51, respectively. The wettability and solubility of the microencapsulated powders prepared (GI, GM, and GW) were superior to those of the microcapsules prepared by gum arabic alone. Under SEM, the GA and GM powders collapsed at the surface, while the GI and GW powders were spherical and smooth. The highest thymoquinone content was found in the GI powder. There were no differences (P˃0.05) in the thymoquinone content observed among all powders.

Casein-based nanodelivery of olive leaf phenolics: Preparation, characterization and release study

Olive leaf extract (OLE) as a rich source of phenolics has numerous health benefits for application in food formulations, nonetheless, it has limitations such as unfavorable sensory attributes, low stability and bioavailability. Correspondingly, in this work, OLE was loaded into reassembled casein micelles (r-CM) as natural nanocarriers. Based on Response Surface Methodology (RSM), optimized conditions for loading were 1.483 mg/mL of OLE, 60 min stirring time at pH = 12, and 20 mM of CaCl 2 addition. The optimized carriers were further characterized for morphology, Zeta potential and size along with Fourier-transform infrared (FTIR) spectroscopy, differential scanning calorimetry (DSC), and X-ray diffraction (XRD) analyses. The results illustrated the formation of spherical/ellipsoid nanostructures with an average size of 150 nm and PDI of 0.249 reflecting a moderate size distribution pattern. Moreover, the loaded nanovehicles depicted a negative zeta potential (−36.7 mV). FTIR data portrayed the emergence of a peak at 2358.89 cm −1 associated with the C-H stretching related to phenolic groups of OLE. DSC thermograms and XRD tests underlined the disappearance of OLE decomposition peak and a low crystallinity after OLE entrapment, respectively. Last but not least, the release test illustrated a controlled release behavior in acidic food simulants, in addition, a Fickian-diffusion-based release mechanism was observed in all the food simulants. • Olive leaf phenolics were loaded into casein micelles. • The best encapsulation efficiency rate was 87.14%. • The average size of prepared loaded-nanocarriers was around 150.73 nm. • Best release model was Rigter Peppas for acidic and 50% ethanol food simulants. • Casein delivery system demonstrated a Fickian-diffusion release mode.

Effects of Boiling and Roasting Treatments on the Content of Total Phenolics and Flavonoids and the Antioxidant Activity of Peanut (Arachis hypogaea L.) Pod Shells

This study was conducted to investigate the effect of boiling and roasting treatments on the phenolic and flavonoid contents and antioxidant activity of pod shells of two Sudanese peanut cultivars, Sodari and Ghabiash. The samples were subjected to a boiling process (1:5 w/v; 20 g/100 mL) at 100 °C for 45 min and a roasting treatment at 180 °C for 30 min. Results revealed that both cultivars are rich in phenolic compounds with high antioxidant activity in their shell. The boiling and dry roasting treatments significantly (p < 0.05) enhanced the total phenolic content, total flavonoid content, and antioxidant activity of the peanut shell for both peanut cultivars. The shells of Ghabiash peanut cultivar exhibited higher bioactive properties than the shells of Sodari cultivar, in which these properties were highly improved by roasting and boiling treatments. In general, peanut shells can serve as an important underutilized by-product, particularly after roasting treatment, for potential applications in food formulations.

Selected dried fruits as a source of nutrients

Dried fruits are an excellent alternative to unhealthy snacks. Twelve commercially available dried fruits were selected: dates, raisins, prunes, Goji berry, chokeberry, rose hip, sea buckthorn, berberis, physalis, haritaki, noni and juniper. The nutritional value in terms of moisture, ash, protein, fat, carbohydrate, dietary fiber, energy value, mineral composition, antioxidant activity and tannins was compared. It is a novelty in the literature in relation to the particular analytes (e.g., minerals, tannins) and/or fruits (e.g., berberis, noni, haritaki). Especially rich in protein were Goji berry (13.3%), sea buckthorn (9.3%), noni (8.9%) and physalis (8.0%); in fat − sea buckthorn (11.2%); in dietary fiber (4.4–53.0%) − most of analyzed products. High antioxidant capacity was noticed for haritaki, berberis, rose hip, Goji berry, and physalis. An important source of minerals was 100 g of: noni (345 mg of Ca; 251 mg of Mg), rose hip (844 mg of Ca; 207 mg of Mg), juniper (564 mg of Ca), sea buckthorn (58 mg of Fe), berberis (24 mg of Fe) and haritaki (14 mg of Fe). The nutritionally attractive dried fruits have the potential for wider application in food formulations.

Strong and elastic pea protein hydrogels formed through pH-shifting method

Pea protein has attracted attentions as an alternative for soy protein, but its weaker gelling properties has limited its applications in food formulations. This research reports a heat-induced strong and elastic gel from pea protein isolate (PPI) pre-treated by a modified pH-shifting method. The scanning electron microscopy (SEM) observation and rheological measurement revealed that the formation of three-dimensional (3D) coagulum for pea protein at pH 12 by extending the alkali holding time (1, 24 and 48 h) and such coagulum maintained their structure when adjusting pH back to neutral. Further heating the pH-shifted PPI suspension at 92 °C led to gels of densely cross-linked polymer-like network with thin connective walls and pore size of 1–2 μm. Such uniform polymer-like gel network microstructure obtained in this work might be related to a high level of pea protein unfolding during pH-shifting treatment, which made the protein chain flexible and created more active sites to promote molecular interactions including hydrogen bonds and hydrophobic interactions when the protein was neutralized and heated. Notably the gel mechanical strength was dramatically increased to 21 kPa, accompanied by excellent elasticity and water holding capacity (>95%). The modified method of pH-shifting process has provided a new approach for preparation of pea protein gels with superior strength, thus may enable wider applications of pea protein applications in food formulations where gelling and texturization functions are required.