Fat Binding Capacity Research Articles

Effects of sulfated modification on the physicochemical properties and biological activities of β-glucans from Qingke (Tibetan hulless barley)

In this study, the reaction conditions of sulfur trioxide-pyridine (SO3-Pyr) method for the modification of Qingke β-glucans (THB) were optimized by response surface methodology, and effects of different degrees of substitution (low, medium, and high) on the physicochemical properties, antioxidant activities, and in vitro hypolipidemic activities of THB were investigated. The optimal reaction conditions to obtain the high degree of substitution of sulfated β-glucans were as follows: ratio of SO3-Pyr to THB of 16.88 g/g, reaction time of 2.03 h, and reaction temperature of 57.54 °C. Results showed that sulfated modification significantly affected the water solubilities, apparent viscosities, molecular weights, and molar ratios of constituent monosaccharides of THB. Besides, the sulfated THB exhibited much better antioxidant activities (DPPH and nitric oxide radical scavenging activities, and reducing powers), in vitro binding properties (fat, cholesterol, and bile-acid binding capacities), and pancreatic lipase inhibition activities than that of THB. Indeed, the sulfated THB with higher degree of substitution has stronger antioxidant activities and in vitro hypolipidemic activities. Results suggested that the sulfated modification could be an efficient approach for the improvement of functional properties of THB, and sulfated THB could be further explored as functional food ingredients for industrial applications.

Physicochemical, Microstructural and Thermal Characterization of Chitosan from Blue Crab Shell Waste and Its Bioactivity Characteristics

The aim of the present study was to characterize the chitosan synthesized from blue crab (Callinectes sapidus, Rathbun, 1986) shell waste and to investigate its physicochemical and microstructural analyses as well as its antioxidant and antibacterial potentials. Microstructural and elemental characterization of the synthesized and commercial chitosan powders were performed using fourier transform infra-red spectroscopy, scanning electron microscopy and energy dispersive X-ray spectroscopy. Thermal analysis were done using thermogravimetric analysis. Antioxidant and antimicrobial analysis were done using by DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging assay and agar well diffusion assay, respectively. The yield of the synthesized chitosan was calculated as 7.47% with moisture and ash contents of 0.151 ± 0.0025% and 0.19 ± 0.01%, respectively. Synthesized chitosan demonstrated the values of degree of deacetylation (71%), water (620.029 ± 52.59%) and fat (437.93 ± 15.92%) binding capacities, solubility (94.15 ± 2.84%), viscosity (463.25 ± 13.10 cPs) and whiteness (90.23 ± 0.27%). Antioxidant activity of synthesized chitosan was found to be moderate (55.30 ± 5.05%) when compared to ascorbic acid standard (87.61 ± 1.34). Chitosan obtained from blue crab shell also showed moderate antibacterial activity against Staphylococcus aureus and Escherichia coli. The findings of the study indicated that blue crab shell waste might be a potentially effective biopolymer source for commercial applications especially in food industry.

Pharmaceutical Applications of Chitosan Extracted from Local Marine Sources

Identification of chitosan from new local marine sources could be a great challenge for research in terms of using this biopolymer in various pharmaceutical, environmental or food applications. In the present study, two chitosan powder samples extracted from processed shrimps waste and Rapana venosa eggs capsules were compared with a food supplement sample based on chitosan, from the point of view of spectral analyses (FTIR spectroscopy), of their solubility in dilute acetic acid solutions (1 %), insoluble substances content, and fats binding capacity. In order to determine the fat binding capacity of the tested chitosan samples, different types of cold pressed vegetables oils (olive oil, sunflower oil, soybean oil, argan oil and coconut oil) and animal fats (butter and pork lard) were used. The present study highlighted that the chitosan samples, chemically extracted with low financial efforts by waste recovery of crustaceans and mollusks from Romanian Black Sea coast, could be an important source with high potential. The obtained results showed a good fat binding capacity, especially for chitosan samples extracted from shrimps waste compared to the chitosan sample chosen as reference. These compounds may be successfully used in pharmaceutical applications, in various formulations as dietary supplement, or as useful therapeutic component in the hypocholesterolemia treatment or in prevention of cardiovascular risk, due to their good solubility in dilute acidic solutions and lower values of insoluble content.

Membrane filtration and isoelectric precipitation technological approaches for the preparation of novel, functional and sustainable protein isolate from lentils

Isoelectric precipitation and ultrafiltration were investigated for their potential to produce protein products from lentils. Higher protein concentrations were obtained when ultrafiltration was used (> 90%), whereas isoelectric precipitation resulted in higher contents of dietary fibre and some minerals (i.e., sodium and phosphorus). Differences in the functional properties between the two ingredients were found as the isoelectric precipitated ingredient showed lower protein solubilities over the investigated pH range (from 3 to 9) which can be linked to the slightly higher hydrophobicity values (2688.7) and total sulfhydryl groups (23.9 µM/g) found in this sample. In contrast, the protein ingredient obtained by ultrafiltration was superior with regard to its solubility (48.3%; pH 7), fat-binding capacity (2.24 g/g), water holding capacity (3.96 g/g), gelling properties (11%; w/w), and foam-forming capacity (69.6%). The assessment of the environmental performance showed that both LPIs exhibited promising properties and low carbon footprints in comparison to traditional dairy proteins.

Physicochemical characteristics and biological activities of polysaccharides from the leaves of different loquat (Eriobotrya japonica) cultivars

In order to explore polysaccharides from loquat leaves (LLPs) as functional food ingredients for prevention and treatment of obesity and type 2 diabetes, the physicochemical characteristics, in vitro binding properties, and inhibitory effects on α-amylase and α-glucosidase of polysaccharides from the leaves of different loquat cultivars, including ‘Baiyu’, ‘Chuannong8’, ‘Yuanbao’, and ‘Dawuxing’, were investigated and compared. Results showed that the contents of total uronic acids and degree of esterification in LLPs ranged from (27.04 ± 1.76)% to (41.46 ± 1.91)%, and from (20.54 ± 0.11)% to (26.90 ± 0.10)%, respectively. The weight-average molecular weights of LLPs ranged from 4.307 × 106 Da to 5.101 × 106 Da, and the major constituent monosaccharides of LLPs were rhamnose, galacturonic acid, arabinose, and galactose. Furthermore, LLPs exerted strong in vitro fat binding, cholesterol binding, and bile acid binding capacities, as well as remarkable inhibitory effects on α-amylase and α-glucosidase, which might be attributed to their molecular weights, molecular weight distributions, and degree of esterification. Results are helpful for better understanding of chemical structures and bioactivities of polysaccharides from loquat leaves, and LLPs had good potential to be explored as functional food ingredients for prevention and treatment of obesity and type 2 diabetes.

Chicken skin gelatine as an alternative to pork and beef gelatines

Poultry meat-processing industry produces considerably large amounts of by-products (such as chicken skins, heads, feathers, viscera, bones and legs) containing significant volumes of proteins, particularly collagen. One of the possibilities of advantageous utilization of these under-used by-products can be their application as a raw material rich in collagen for preparation of gelatine, a partial hydrolysate of collagen. In the present study, chicken skins obtained as a by-product from the chicken-breast processing were purified from non-collagen proteins, pigments and fats. Collagen was treated with proteolytic enzymes and the gelatine extraction was performed in distilled water at temperatures of 40, 50, 60, 70 and 80 °C during the constant extraction time of 60 min. The influence of the technological conditions on gelatine functional properties including viscosity, clarity, water holding and fat binding capacity, emulsifying and foaming properties was explored. Certain functional properties of prepared gelatines were significantly affected by the extraction temperature, while on some other properties the extraction temperature had no significant effect. Viscosity of prepared chicken skin gelatines was in the range from 3 to 5.7 mPa.s, clarity from 1.5 to 2%, water holding capacity from 3.8 to 5.6 mL.g-1, fat binding capacity from 0.9 to 1.3 mL.g-1, emulsion capacity from 35 to 50%, emulsion stability from 73 to 88%, foaming capacity from 18 to 61% and finally foaming stability was from 4 to 39%. Chicken skin gelatines were compared with commercial food grade pork and beef gelatines. Prepared chicken skin gelatines showed better viscosity, fat binding capacity and foaming stability than mammalian gelatines, while water holding capacity, emulsifying stability and foaming capacity were not as good as in beef and pork gelatines. Emulsifying capacity was comparable with commercial gelatines. Therefore, chicken skin gelatine has the potential as an alternative to traditional gelatines from mammalian sources, such as pork or beef bones and skins.

Evaluation of structural, functional, and anti-oxidant potential of differentially extracted polysaccharides from potatoes peels.

Potato peel was used for the extraction of three types of polysaccharides (PW, PAL, and PAC) using water, alkaline, and acid treatments, respectively. The structure of the PP polysaccharides was examined by means of Fourier transform infrared spectroscopy (FT-IR) analysis and Gas chromatography-mass spectrometry (GC-MS). The results suggest that the extracted polysaccharides constituted essentially three functional groups: CO, CH, and OH. The polysaccharides were comprised of low proportions of proteins, 17-23% uronic acids, and approximately 70% carbohydrates. PAL, PW, and PAC with molecular weights of 2.25 × 103, 2.18 × 103, and 1.92 × 103 kDa, respectively, were composed of rhamnose, xylose, mannose, arabinose, glucose, and galactose. Functional properties (solubility, oil holding capacity, foaming, and emulsion properties) of these polysaccharides were evaluated. Among three, PAL showed the highest fat-binding capacity which was 7.50 g/g with the solubility of 95.06%. The three polysaccharides possessed appreciable in vitro anti-oxidant (scavenging DPPH and ABTS+ radicals, chelating ferrous ions, and reducing power) potential. PAL exhibited the strongest reducing power, scavenging activity on DPPH radicals and chelating capability on ferrous ions. PP polysaccharides can be used as promising natural antioxidants in food, pharmaceutical, and cosmetic preparations.

Ultrasound-Assisted Extraction of Chitosan from Squid Pen: Molecular Characterization and Fat Binding Capacity.

Chitosan from squid (Loligo formosana) pens were prepared and characterized. First, ultrasonication condition was optimized for deproteinization of squid pens using central composite design (CCD) of response surface methodology (RSM). Squid pens were ultrasonicated at amplitude 69% for 41.46 min at the solid/solvent ratio of 1:18 yielded 34% (w/w) chitin with the lowest remaining protein. Therefore, ultrasonication effectively reduced the extraction time for chitin production from squid pens as compared to traditional method (5 hr). When the resultant chitin was subjected to deacetylation at different temperatures and times, yield and degree of deacetylation (DDA) of chitosan were in the range of 50% to 65% (w/w) and 78% to 90%. Intrinsic viscosity and molecular weight (MW) of chitosan were in the range of 3.2 to 6.52 dL/g and 1.2 × 105 to 3.2 × 105 Da, respectively. All the chitosans with different DDA were able to bind oil droplets under the mimicked pH condition of gastrointestinal tract. Chitosan produced by deacetylation at 130 °C for 2 hr (CH130-2) showed the optimum yield (54%) and had medium MW (1.5 × 105 Da). DDA of CH130-2 determined using 1 H-NMR was 89%, which was similar to that (87%) obtained from FTIR. XRD results showed destruction of chitin structure and decreased crystallinity index from 55% to 27% after deacetylation. CH130-2 stabilized the emulsion under the simulated gastrointestinal conditions. Therefore, it could be used as dietary fiber to control the adsorption of fat/oil in the human digestive tract. PRACTICAL APPLICATION: Chitin and chitosan are marketable products manufactured from crustacean shells. However, extraction of chitin is time consuming. Ultrasonication has been used for extraction of various biomolecules from different sources. It effectively lowers the processing time and enhances extraction yield. Therefore, application of ultrasonication with optimized condition using RSM could reduce extraction time and enhance yield of chitin from squid pen. Chitin from squid pen could be further converted to chitosan with high DDA. Chitosan was able to act as a dietary fiber and reduce fat absorption in gastrointestinal tract. Thus, this information is of benefit for squid processing industry to exploit squid pen, a processing byproduct.

Comparison of the physicochemical, rheological, and morphologic properties of chitosan from four insects

The present work aimed to compare the physicochemical, rheological, and morphologic properties of chitosan extracted from cicada slough, silkworm chrysalis, mealworm, grasshopper and shrimp shells. The physicochemical properties including solubility, fat binding capacity, water binding capacity, ash, viscosity average molecular weight and moisture content of them were determined. The characterization results showed that insect chitosan was quite different from shrimp shell chitosan including thermal stability, rheological characteristics and surface morphology. Crystallinity index values of chitosan from cicada slough, silkworm chrysalis, mealworm, grasshopper and shrimp shells were observed to be 64.8%, 32.9%, 51.9%, 50.1% and 49.1%, respectively. The crystallinity indices of shrimp shell, mealworm and grasshopper chitosan were very close to each other. Flow behavior revealed that chitosan from four insects exhibited the lower viscosity than shrimp shell chitosan. According to dynamic oscillatory analysis, insect chitosan revealed lower modulus values than shrimp shell chitosan. Each of them had a novel structure and different morphologic properties. These results will contribute to increasing potential application of insect chitosan in food and pharmaceutical industries.

The influence of a microbiological derived protease on the autolysis process in meat of broiler chickens

The article is devoted to the influence of protease of microbiological origin on the autolysis process in broiler chicken meat. Protease made by Aspergillus fungi was chosen as an enzym. According to the experiment plan, 5 samples were made, including a control sample, in which autolytic processes were performed without the addition of an enzyme. The experimental group (samples I–IV) included samples with 30, 50, 70 and 90 mg of the added enzyme solution, respectively, per 100 g of basic meat raw material. After introduction of the enzyme and parallel fixation of the studied control parameters before maturation, the samples were stored at 4–6 °C for 2 days. The selected physicochemical parameters were studied in all samples after 1 and 2 days of storage. Among the parameters studied, the following were selected: pH, water-holding capacity (WHC), water binding capacity (WBC), fat binding capacity (FBC), moisture content, and optical density by measuring of soluble and water-soluble proteins volume. Examenated transition of proteins from salt- to water-soluble experimental group also as their overall solubility is noticeably higher than in the control sample. Among the functional and technological characteristics, these samples have shown a high pH and WHC levels. The WBC, FBC and total water content show a slight increase. The values of the studied parameters among the samples I–IV have not shown a noticeable difference. For research minced meat at 48 hours of maturation compared with the control, the increase of WHC was accordingly from 16.4 to 18.4%, the value of the university increased by 9.1–19.1%, and FBC by 1.1–5.9%. At the same time, the change in the proportion of salt and algae protein substances of minced meat according to the optical density for 48 hours of maturation was equalized with the control and the variation of this index fluctuated within 1–2 units. A literature and studies sources review have shown the effectiveness of microbial-derived protease enhancement under the action of protease ASP on the functional-technological indices of white meat of broiler chickens. It has been determined that when injecting into broth from chicken broiler meat, ASP proteases in an amount of 30 to 90 mg per 100 g of raw materials, an increase in the thermal stability indices for FBC by 1.1–5.9%, in higher education institutions by 9.1–19.1%, which makes it possible to effectively model the increase in the functional and technological characteristics of minced meat from the amount of enzyme addition and maturation time.

Effect of Maillard reaction on rheological, physicochemical and functional properties of oat β-glucan

Three types of oat β-glucan conjugates were prepared through Maillard reaction between oat β-glucan and l-glutamine (dipeptiven and l-glutathione). The structural properties of the β-glucan conjugates were compared using Fourier transform infrared spectroscopy (FT-IR), and their molecular weights were determined by gel permeation chromatography (GPC). The rheological property, emulsifying property, swelling power, and fat binding capacity of β-glucan conjugates were evaluated. The results indicated that the β-glucan conjugates were successfully obtained by bonding β-glucan with the amino acid/peptides. The molecular weight of oat β-glucan, and its conjugates with l-glutamine, dipeptiven, and glutathione was 119.5, 295.5, 317.6, and 321.0 kDa, respectively. β-glucan conjugates (5% w/v) exhibited a shear thinning behavior at 20 °C when oat β-glucan showed Newtonian fluid behavior over the entire measured shear rates. The apparent viscosity of oat β-glucan increased largely after Maillard reaction, and the β-glucan-dipeptiven conjugate (βG-D) showed the highest apparent viscosity. The emulsifying property, swelling power and fat binding capacity of β-glucan conjugates were enhanced compared with that of oat β-glucan, and βG-D showed the highest emulsifying property, swelling power and fat binding capacity. This phenomenon might be related to the fact that βG-D possessed highest apparent viscosity. The results revealed the possible changes of oat β-glucans during food processing, and will provide theoretical supports for the application of β-glucans as functional ingredients for food industry.

Characterization, in vitro binding properties, and inhibitory activity on pancreatic lipase of β-glucans from different Qingke (Tibetan hulless barley) cultivars

In order to explore Qingke β-glucans as functional food ingredients for prevention of obesity, the physicochemical structures, in vitro binding properties, and inhibitory activities on pancreatic lipase of β-glucans from three different Qingke cultivars, including Ganyucang (black), Dingqing (blue), and Zangqing 320 (white), were investigated and compared. Results showed that molecular weights, particle sizes, and intrinsic viscosities of β-glucans from colored (black and blue) Qingke cultivars were much higher than those of white Qingke β-glucans, respectively. In addition, the constituent monosaccharides of β-glucans from colored Qingke cultivars were determined as arabinose, xylose, glucose, and galactose, and glucose was the dominant monosaccharide. Furthermore, colored Qingke β-glucans exerted strong fat binding, cholesterol binding, and bile-acid binding capacities, as well as inhibitory activities on pancreatic lipase, which were much higher than those of white Qingke β-glucans. Indeed, the fat binding, cholesterol binding, and bile-acid binding capacities, as well as the inhibitory activities on pancreatic lipase of Qingke β-glucans were positively associated with their molecular weights and intrinsic viscosities. Results are beneficial for better understanding of the structure-function relationship of Qingke β-glucans, and β-glucans from colored Qingke cultivars (Ganyucang and Dingqing) could be further explored as functional food ingredients for prevention of obesity.

PH levels effect on functional properties of different molecular weight eel (Monopterus sp.) protein hydrolysate

The aim of this study is to investigate the effect of pH levels on functional properties of various molecular weights of eel (Monopterus sp.) protein hydrolysate (EPH). The eel was enzymatically hydrolyzed and fractionated through membranes filter (10kDa, 5kDa and 3kDa). The foaming capacity and stability, emulsifying capacity and stability index, water holding capacity and fat binding capacity between pH 2 and 10 were determined. The 5kDa EPH was found to have the highest foaming capacity at pH 2, pH 4 and pH 6, and foaming stability and emulsifying activity index at all pH levels, except pH 8 and fat binding capacity at pH 2, as compared to 10kDa and 3kDa EPH fractions. The 10kDa EPH had the highest emulsifying stability index and water holding capacity at all pH levels. This study shows that the EPH fractions at low pH level had high foaming and oil binding capacity, while at neutral pH, the fractions had high foaming stability and water holding capacity. These properties are important in making whipped cream, mousse and meringue. In contrast, EPH fractions demonstrated strong emulsifying properties at high pH levels and show potential as an emulsifier for breads, biscuits and frozen desserts.

Antiobesity Effects of Short-Chain Chitosan in Diet-Induced Obese Mice.

Dietary chitosan is known for its antiobesity effects by combining with bile acid and lipid droplets. When the chitosan structure is broken into short chains, the fat-binding capacity increases. The aim of this study was to compare long-chain chitosan (LC) with short-chain chitosan (SC) for their antiobesity effects in high-fat diet (HFD)-induced obese C57BL/6J mice for 12 weeks. The body weights of mice in both chitosan groups were decreased, especially in the SC group compared with the LC group. Total white adipose tissue and visceral fat weights were also decreased in mice of the SC group more than those of the HFD group. Moreover, SC supplementation lowered plasma triglyceride (TG) and cholesterol levels, whereas LC only lowered plasma free fatty acid level. Fecal lipids were increased in mice of both LC and SC groups, and hepatic TG and cholesterol levels were decreased in both groups. SC lowered phosphatidate phosphohydrolase activity and elevated β-oxidation in the liver. Furthermore, SC decreased the expression of the hepatic lipid-regulating genes, including fatty acid synthase, peroxisome proliferator-activated receptor (PPAR)γ1, and PPARγ2; and increased the expression of carnitine palmitoyl transferase 1α and peroxisome proliferator-activated receptor γ coactivator (PGC)1α genes. In conclusion, we demonstrated that long-term supplementation of SC can ameliorate body weight and lipid levels by increasing lipid excretion and regulating lipid metabolism, including some enzyme activities and gene expression levels, in HFD-induced obese mice.

Characterization and evaluation of smart releasing polysaccharide from yellow poinciana seed of Jharkhand

Polysaccharides with unique functional and drug release characteristics have received more and more attention in the field of drug delivery systems. In this study, characterization of polysaccharide (PPSP) from yellow poinciana seeds and its utility as pharmaceutical excipient was investigated. The molecular weight of isolated PPSP was found to be 1.33 × 102 kDa. The high swelling and water binding capacity, low moisture content and fat-binding capacity of isolated polysaccharide explore to use as an excipient for drug delivery. The micromeritic properties revealed its flow and compressibility properties rendering its use in tablet manufacturing. Zeta potential measurements revealed PPSP as non-ionic polysaccharide. TGA data reveals a thermally stable polysaccharide and SEM confirms the fibrous network-like structure. The monosaccharide analysis confirmed the presence of galactose (49.94%), glucose (22.69%), mannose (15.99%), rhamnose (2.36%), arabinose (5.74%) and fucose (3.30%). The XRD pattern and viscosity measurements confirm the semi-crystalline nature and shear thinning behavior of polysaccharide respectively. The drug release profile indicates that the polysaccharide can be used as a potential agent for the design of smart pH-sensitive drug delivery systems.

Sweet Chili Flour Obtainment (<em>Capsicum annuum</em>) and Physicochemical and Functional Properties Determination

The aim of the study was obtained Chili flour and their physicochemical and functional characterization. The chili powder or flour, for industrial and domestic use, facilitates its conservation and delays its deterioration, due to the reduction of its humidity. Capsicum species are fruit and vegetable products that have a good drying behaviour due to their resistance to color changes caused by temperature gradients and preserving the product quality (sensorial and nutritional characteristics). The drying kinetics of chili ( Capsicum annuum ) was established to obtain flour with drying trays and its physiochemical and functional properties were determined. The samples presented 9±0.2° Brix, 91.18% humidity and green coloration were adapted to 0, 1×2, 3×2, 3 cm samples, dried at 50, 60 and 70°C temperatures on a tray with forced air speed of 2,7m/s, continual weight. When comparing the physiochemical variables %H, aw, pH and color, a significant difference was observed for the study treatments between them (p<0.05) which did not show up on the acidity property. Regarding the functional properties, between the evaluated treatments, the WRC (water retention capacity) and the FBC (fat binding capacity), there were significant differences (p<0.05) while on EC (emulsifier capacity) values were more even. Physicochemical and functional properties of chili can be preserved by controlled drying.

Viscoelastic and Functional Properties of Cod-Bone Gelatin in the Presence of Xylitol and Stevioside.

The physical, rheological, structural and functional properties of cod bone gelatin (CBG) with various concentrations (0, 2, 4, 6, 10, and 15%) of low-calorie sweeteners [xylitol (X) and stevioside (S)] to form gels were investigated. The gel strength of CBGX increased with increased xylitol due presumably to hydrogen bonds between xylitol and gelatin, but with CBGS the highest gel strength occurred when S concentration was 4%. Viscosity of CBGS samples were higher than CBGX due to S's high molecular mass. The viscoelasticity (G′ and G′′), foaming capacity and fat binding capacity of CBGX were higher while foam stability was lower. The emulsion activity and emulsion stability of CBGX were a little lower than CBGS at the same concentration. The structure of X is linear making it easier to form a dense three-dimensional network structure, while the complex cyclic structure of S had more difficulty forming a network structure with cod bone gelatin. Therefore, X may be a better choice for sweetening gelatin gels.

Impact of inclusion of flaxseed oil (pre-emulsified or encapsulated) on the physical characteristics of chicken sausages

Functional meat products containing elevated omega-3 (n-3) fatty acids, such as α-linolenic acid (ALA), may be formulated by replacing animal fat with flaxseed oil, but the addition of flaxseed oil to meat products can adversely affect sensory properties, particularly textural properties. The objective of this study was to investigate how different methods of flaxseed oil incorporation into chicken sausages affected their physical characteristics, as assessed by proximate composition, water holding capacity, water and fat binding capacity, cook loss, texture profile analysis (TPA), rheological analysis and nuclear magnetic resonance relaxometry (NMR). Sausages were formulated to contain enough ALA to meet the European Food Safety Authority requirements for nutrient and health claims (0.6 g per 100 g and 100 kcal) and compared with a non-oil containing control (C). Flaxseed oil, as a source of ALA, was incorporated in the following forms: direct addition (O); pre-emulsified (E); encapsulated and freeze-dried (F); encapsulated with cross-linker genipin and freeze-dried (G); encapsulated and spray-dried (S). When compared to the other formulations, the F and G formulations had lower values for storage and loss modulus and for all TPA measurements (p ≤ 0.05). G and S formulations had lower values (p ≤ 0.05) for cook loss than the other formulations. NMR showed that water populations in the G and S formulations behaved differently during heating compared to the other formulations. In summary, the physical characteristics of sausages were affected by flaxseed oil incorporation method, with encapsulation methods having the greatest impact compared to direct or pre-emulsified oil addition.

Extraction and characterization of chitosan from prawn shell waste and its conjugation with cutinase for enhanced thermo-stability

The present article describes extraction of chitosan from prawn shells waste and its application in thermal stabilization of Fusarium sp. ICT SAC1 cutinase by non-covalent and covalent conjugation. Extracted chitosan represented 78.40% degree of deacetylation (DDA), a molecular weight of 173 kDa and was soluble in 1% acetic acid with 2.8 ± 0.15% insoluble matter. The structural (FTIR, NMR and XRD) and thermal characterization (DSC and TGA) indicated unique properties for chitosan. Plausible chitosan structure was also deduced. The water and fat binding capacities were 923% and 598.05% while 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) and 1,1-diphenyl-2-picrylhydrzyl radicals scavenging activity was 60.62 and 11.83 μM Trolox-Equivalent/ml. The Km and Vmax values of free cutinase were 0.82 mM and 20.64 mM/min which increased by 14.63 and 17.07%; and 27.18 and 43.94% after non-covalent and covalent conjugation, respectively. A marginal increment in thermal inactivation constants and energy (kd, t1/2, D and Ed value) were also noticed for cutinase-chitosan conjugates. The enthalpy, free energy and entropy values increased marginally in covalent conjugate vis-à-vis non-covalent conjugated and free cutinase. A reduction in α-helix, random coils and β-sheets content was noted after conjugation.

Pullulanase treatments to increase resistant starch content of black chickpea (Cicer arietinum L.) starch and the effects on starch properties

This study aimed to increase resistant starch (RS) content of black chickpeas (Cicer arietinum L.) by using pullulanase enzyme. Physicochemical and functional properties of enzyme treated starch (NE) was compared with that of enzyme-treated and gelatinized starch (GE) and the retrograded control starch (RC). RS contents for native black chickpea starch (NS) and black chickpea flour (NF) were measured as 15.2% and 5.0%, respectively. While for NE and GE, were found as 16.4% and 12.3%, respectively. Treatments made on the NS, increased the amount of RDS and reduced the amount of SDS significantly (p < .05). When the effect of enzyme application-autoclaving and retrogradation were compared, 41.3% increase in RS content was measured. In this study; RS3 production from black chickpea starch by a pullulanase enzyme was successfully performed. Enzymatic applications also improved the functional properties such as water absorption capacity, water solubility index value, fat binding capacity and emulsifying capacity. This enzyme treated black chickpea starch samples, being functionally improved, will possibly help to produce different products with desired quality parameters. Therefore, instead of native starch, pullulanase treated black chickpea starch may be used as a functional ingredient for increasing the amount of RS in food formulations.