High-pressure Homogenization Process Research Articles

Impact of High-Pressure Homogenization Parameters on Physicochemical Characteristics, Bioactive Compounds Content, and Antioxidant Capacity of Blackcurrant Juice.

High-pressure homogenization (HPH) is one of the food-processing methods being tested for use in food preservation as an alternative to pasteurization. The effects of the HPH process on food can vary depending on the process parameters used and product characteristics. The study aimed to investigate the effect of pressure, the number of passes, and the inlet temperature of HPH processing on the quality of cloudy blackcurrant juice as an example of food rich in bioactive compounds. For this purpose, the HPH treatment (pressure of 50, 150, and 220 MPa; one, three, and five passes; inlet temperature at 4 and 20 °C) and the pasteurization of the juice were performed. Titratable acidity, pH, turbidity, anthocyanin, vitamin C, and total phenolics content, as well as colour, and antioxidant activity were measured. Heat treatment significantly decreased the quality of the juice. For processing of the juice, the best were the combinations of the following: one pass, the inlet temperature of 4 °C, any of the used pressures (50, 150, and 220 MPa); and one pass, the inlet temperature of 20 °C, and the pressure of 150 MPa. Vitamin C and anthocyanin degradation have been reported during the HPH. The multiple passes of the juice through the machine were only beneficial in increasing the antioxidant capacity but negatively affected the colour stability.

Impact of High-Pressure Homogenization on the Extractability and Stability of Phytochemicals

High-pressure homogenization (HPH) and high-pressure processing (HPP) are emerging technologies for the food industry. Both technologies employ high pressure to preserve foods. However, the principal mechanism of HPH is based on shear stress distribution in a material instead of a decrease in volume due to an increase in pressure as occurring in HPP. HPH can be used in extraction or preservation of bioactive compounds and phytochemicals. This review first describes the mechanism of HPH processing. Next, this review discusses the impact of HPH on extractability and stability of phytochemicals such as carotenoids, vitamin C, polyphenols, and anthocyanins in various food matrices. In general, the use of HPH slightly improved or maintained the extractability of the phytochemicals. Similarly, HPH slightly reduced or maintained the stability of the phytochemicals but this is dependent on the food matrix and type of phytochemical. HPH has a great potential to be used to improve the extractability and maintaining the stability of these phytochemicals or to be used together with milder thermal processing. Besides understanding the impact of HPH on the extractability and stability of phytochemicals, the impact of HPH on the nutritional quality of the food matrices needs to be thoroughly evaluated.

Nanofibrillated cellulose as coating agent for food packaging paper

Nanofibrillated cellulose (NFC), a promising bio-based nanomaterial, has received much attention in the field of coating preparation due to its unique properties. Herein, NFC was prepared from microcrystalline cellulose (MCC) via high-pressure homogenization process and deliberately employed as coating agent to enhance the properties of paper coatings and coated paper. The results demonstrated that the obtained paper coatings exhibited strong NFC concentration dependence on rheological behavior and displayed decreased water retention value with the increased NFC addition. Meanwhile, NFC addition was found to lead to the reduced Cobb value, improved air resistance, and enhanced tensile strength of coated paper. Under an optimized NFC addition of 0.30–0.40%, the properties of coated paper generally reached the optimum state. Moreover, SEM observation further confirmed that NFC addition imparted a relatively uniform surface structure to coated paper. Hence, NFC could be defined as an effective coating agent for developing high-performance coated paper for food packaging applications.

Effect of Drying Methods on the Structure of Bacterial Cellulose from Pineapple Peel Extract

Properties of Bacterial Cellulose was depended on the fermentation conditions to produce BC as well as the processing steps for modifying the Bacterial Cellulose microstructure. This study reports on the comparison effect of drying method on Bacterial Cellulose films structure produced from Pineapple Peel Extract. The drying method was done in the oven and freeze-drying. Pellicle as results of fermentation by bacteria was dried in the oven. High-pressure homogenization was applied before the freeze-drying method. BC film structure was observed using scanning electron microscopy and evaluated using X-ray diffraction. The results show that the peak of diffractogram shows crystalline peaks in a relatively similar position, which are at about 14° and 22°. High-pressure homogenizer process before freeze-drying results the structure with higher crystalline compare than oven drying. The index of crystalline and degree of crystalline of BC film in the freeze-drying method were higher than those in the oven with a value of 83% and 86% compared than 81% and 84%, respectively. Drying methods to pellicle in the oven and freeze-drying results in the degree of crystalline of 79% and 71%, respectively. The morphology of the freeze-drying methods contains a more porous structure.

Effect of Disintegration Process on the Properties of Bacterial Cellulose Foam

Bacterial cellulose (BC) has applied as a versatile biomaterial in a wide variety of applications, such as biomedical devices, acoustics, electronics, and paper products. The controlling of the procedure could significantly improve the chemical and structure properties of the BC foams. This study aims to compare the features of BC foam that synthesized from BC disintegrated by a high-speed blender (HSB) and high-pressure homogenizer (HPH). The methods are the synthesis of BC using pineapple skin extract, disintegration process using both HSB and HPH following by freeze-drying process and characterization using X-Ray Diffraction (XRD), Scanning Electron Microscopy (SEM), and FTIR. The results show that freeze-drying to the pellicle did not produce a foam structure of BC. SEM morphology indicates that the disintegration process using HPH produces a better porous BC foam compared than HBS process. XRD analysis shows three peaks associated with the structure of BC, which are at 14.47°, 16.85°, and 22.69°. The crystalline structure of BC foam produced from HPH process has higher than BC foam produced from HBS process. FTIR analysis shows that there is a new peak find out in BC foam after the disintegration process.

Interfacial properties of cellulose nanoparticles with different lengths from ginkgo seed shells

Cellulose microparticles from ginkgo seed shells were treated by high-pressure homogenization (HPH) processing ranging from 10 to 70 MPa to produce cellulose nanoparticles with different lengths. The aim of this study was to evaluate the interfacial behavior of those resulting nanoparticles using the interfacial tension and interfacial shear rheology. The results showed that although all cellulose nanoparticles lowered the interfacial tension, the interfacial behavior of nanoparticles with different lengths are different. The cellulose particles obtained from 10 MPa treatment (H-10) showed limited adsorption due to their long size and electrostatic repulsion. The strong entangled network structure was observed from cellulose nanoparticles obtained from 30 to 50 MPa treatment (H-30 and H-50). This entangled network structure probably caused faster interfacial saturation and contributed to the formation of the interfacial film with fibril entanglements. The cellulose nanoparticles obtained from 70 MPa treatment (H-70) were relatively easier to adsorb at the oil/water interface to reduce the interfacial tension and form a discontinuous monolayer due to their short size and higher hydrophobicity. Adsorbed nanoparticles layers were visualized by atomic force microscopy at planar Langmuir films, revealing the structure of formed interfacial layers is related to particle length. Emulsions stabilized by H-10 exhibited the bad storage stability because H-10 could not effectively adsorb at the interface to form a complete interfacial film. Emulsions stabilized by H-30, 50, and 70 showed the benign storage stability due to the formation of the strong interfacial film and network structure in emulsions. This study improved understanding about interfacial properties of cellulose nanoparticles with different lengths.

Scalable production of thick graphene film for next generation thermal management application

With the increasing demand on integration and better performance of portable electronics devices, the system operation temperatures are expected to continue to increase, leading eventually to degeneration in functional performance and reliability. Therefore, demand for thermal management materials that effectively spread heat and reduce heat density is urgent. The existing solution of pyrolytic graphite film (PGF) is unsatisfactory due to their low heat flux carrying capacity or low thermal conductivity, as well as poor mechanical performance. This work solves the problem by substituting ultra-thick (≥75 μm) graphene film (GF) for PGF, offering more than three times higher heat flux carrying capacity. The conjugation of large crystallinity and firm structures endows GFs with excellent thermal conductive performance (up to 1204 ± 35 W m−1 K−1), great heat flux carrying capacity, and good foldability (5000 cycles folding). In addition to this, such a GF is produced based on an economically efficient and quasi-industrial method incorporating continuous high-pressure homogenization processing (HPH), indicating an enormous potential as a new pathway to thermal management applications.

Influence of high pressure homogenization and pasteurization on the in vitro bioaccessibility of carotenoids and flavonoids in orange juice.

Production of high-quality healthy foods through sustainable methodologies is an urgent necessity. High pressure homogenization (HPH) is an interesting alternative to obtain premium citrus juices, but its effects on bioactive compounds are unclear. There was studied the influence of HPH (150MPa) and pasteurization (92°C for 30s and 85°C for 15s) processing on physicochemical properties and in vitro bioaccessibility of carotenoids and flavonoids in orange juices. Regarding fresh juice, physicochemical properties of samples remained unchanged although cloudiness was improved by homogenization. Pasteurization did not affect total carotenoids content and retinol activity equivalents (RAE) of juices whereas homogenization yielded a significant reduction (1.37 and 1.35-fold, respectively). Interestingly, particle size reduction from homogenization drastically enhanced (about 5-fold) bioaccessibility of carotenoids including hardly bioaccessible epoxycarotenoids, finding unaltered rates in pasteurized samples. Bioaccessibility of flavonoids was constant in all cases. Results can promote HPH as an efficient option to obtain health-enhanced foods.

Brain targeted delivery of lurasidone HCl via nasal administration of mucoadhesive nanoemulsion formulation for the potential management of schizophrenia

This investigation aimed to design, develop, and optimize intranasal nanoemulsion for brain targeted delivery of lurasidone hydrochloride for the management and treatment of schizophrenia. The design of experiment supported optimization of high-pressure homogenization (HPH) process was executed for the manufacturing of lurasidone loaded nanoemulsion. The nanoemulsion comprising of lurasidone hydrochloride (10 mg/mL), 20% Oilmix, 25% surfactant and, 55% aqueous phase (w/w) was processed with HPH at optimized conditions to get droplet size in the nano range. The droplet size of optimized nanoemulsion was found to be 48.07 ± 3.29 nm with a polydispersity index of 0.31 ± 0.01. The optimized translucent nanoemulsion (% transmittance of 88.56 ± 2.47) was found to be non-toxic to sheep nasal mucosa and stable for six months. The results of ex vivo diffusion study revealed the improvement in drug diffused by mucoadhesive nanoemulsion (MLNE) (1.41 × 10−4 ± 1.11 × 10−5 cm2/min) as compared to the solution (1.15 × 10−4 ± 1.35 × 10−5 cm2/min). The results of pharmacodynamic studies in mice uncover the highest inhibition of compulsive behavior (64.63%) and spontaneous locomotor activity (60.87%) shown by MLNE. This may be due to increased bioavailability in a brain, and possibly confirms the potential of nanoemulsion in targeting the brain through nasal route in the treatment of schizophrenia.

Development of pharmaceutically scalable inhaled anti-cancer nanotherapy - Repurposing amodiaquine for non-small cell lung cancer (NSCLC).

New drug and dosage form development faces significant challenges, especially in oncology, due to longer development cycle and associated scale-up complexities. Repurposing of existing drugs with potential anti-cancer activity into new therapeutic regimens provides a feasible alternative. In this project, amodiaquine (AQ), an anti-malarial drug, has been explored for its anti-cancer efficacy through formulating inhalable nanoparticulate systems using high-pressure homogenization (HPH) with scale-up feasibility and high reproducibility. A 32 multifactorial design was employed to better understand critical processes (probe homogenization speed while formulating coarse emulsion) and formulation parameters (concentration of cationic polymer in external aqueous phase) so as to ensure product quality with improved anticancer efficacy in non-small cell lung cancer (NSCLC). Optimized AQ loaded nanoparticles (AQ NP) were evaluated for physicochemical properties, stability profile, in-vitro aerosol deposition behavior, cytotoxic potential against NSCLC cells in-vitro and in 3D simulated tumor spheroid model. The highest probe homogenization speed (25,000rpm) resulted in lower particle size. Incorporation of cationic polymer, polyethylenimine (0.5% w/v) resulted in high drug loading efficiencies at optimal drug quantity of 5mg. Formulated nanoparticles (liquid state) exhibited an aerodynamic diameter of 4.7±0.1μm and fine particle fraction of 81.0±9.1%, indicating drug deposition in the respirable airways. Cytotoxicity studies in different NSCLC cell lines revealed significant reduction in IC50 values with AQ-loaded nanoparticles compared to plain drug, along with significant cell migration inhibition (scratch assay) and reduced % colony growth (clonogenic assay) in A549 cells with AQ NP. Moreover, 3D simulated spheroid studies revealed efficacy of nanoparticles in penetration to tumor core, and growth inhibition. AQ's autophagy inhibition ability significantly increased (increased LC3B-II levels) with nanoparticle encapsulation, along with moderate improvement in apoptosis induction (Caspase-3 levels). No impact was observed on HUVEC angiogenesis suggesting alternative anticancer mechanisms. To conclude, amodiaquine can be a promising candidate for repurposing to treat NSCLC while delivering inhalable nanoparticles developed using a scalable HPH process. Despite the involvement of complex parameters, application of DoE has simplified the process of product and process optimization.

Properties and stability of nanoemulsions: How relevant is the type of surfactant?

Nanoemulsions represent one of the most promising colloidal systems for the vehiculation and delivery of hydrophobic molecules, exploitable in several fields such as pharmaceutical, cosmetic, food and agricultural.In this study, we investigated the influence of the formulation parameters, in particular the type of surfactant, on the physico-chemical properties of oil in water nanoemulsions. Six different surfactants were selected based on the similar HLB value (around 15) but different chemical features, such as linear and steric hindrance molecules, PEGylated and PEG-free compounds or the presence of saturated or unsaturated fatty tails. All the surfactants were preliminary characterized in term of surface and interface tension and cytotoxicity. Nanoemulsions were then obtained through a high-pressure homogenization process and evaluated in terms of physico-chemical properties and stability (180 days).The results showed no remarkable differences in the mean diameter of nanoemulsions prepared with the six tested surfactants, suggesting that the size of the oil droplets is mainly dependent by the action of the disruptive forces generated during the homogenization process. However, the nanoemulsions stability was strongly affected by the used surfactants, varying from few weeks up to more than six months. Specifically, the polyglycerol and glucoside derived amphiphiles were the less effective while polysorbate-80 and oleth-20 were able to give optimal nanosystems in terms of both physico-chemical properties and thermodynamic stability. Interestingly, despite polysorbate 80 and oleth 20 showed comparable efficacy, their safety profiles were markedly different.Overall, it has been observed that the surfactant ability to reduce the tension at the O/W interface is closely related to the stability of the nanoemulsions, allowing the prediction of their medium or long-term stability.

High-pressure homogenization and high hydrostatic pressure processing of human milk: Preservation of immunological components for human milk banks

Human milk (HM) constitutes the first immunological barrier and the main source of nutrients and bioactive components for newborns. Immune factors comprise up to 10% of the protein content in HM, where antibodies are the major components (mainly IgA, IgG, and IgM). In addition, antibacterial enzymes such as lysozyme and immunoregulatory factors such as soluble cluster of differentiation 14 (sCD14) and transforming growth factor β2 (TGF-β2) are also present and play important roles in the protection of the infant's health. Donor milk processed in HM banks by Holder pasteurization (HoP; 62.5°C, 30 min) is a safe and valuable resource for preterm newborns that are hospitalized, but is reduced in major immunological components due to thermal inactivation. We hypothesized that high hydrostatic pressure (HHP) and high-pressure homogenization (HPH) are 2 processes that can be used on HM to reduce total bacteria counts while retaining immunological components. We studied the effects of HHP (400, 450, and 500 MPa for 5 min applied at 20°C) and HPH (200, 250, and 300 MPa, milk inlet temperature of 20°C) applied to mature HM, on microbiological and immunological markers (IgA, IgG, IgM, sCD14, and TGF-β2), and compared them with those of traditional HoP in HM samples from healthy donors. The HHP processing between 400 and 500 MPa at 20°C reduced counts of coliform and total aerobic bacteria to undetectable levels (<1.0 log cfu/mL) while achieving approximately 100% of immunological component retention. In particular, comparing median percentages of retention of immunological components for 450 MPa versus HoP, we found 101.5 versus 50.5% for IgA, 89.5 versus 26.0% for IgM, 104.5 versus 75.5% for IgG, 125.0 versus 72.5% for lysozyme, 50.6 versus 0.1% for sCD14, and 88.5 versus 61.1% for TGF-β2, respectively. Regarding HPH processing, at a pressure of 250 MPa and inlet temperature of 20°C, the process showed good potential to reduce coliforms to undetectable levels and total aerobic bacteria to levels slightly above those obtained by HoP. The median percentages of retention of immunological markers for HPH versus HoP were 71.5 versus 52.0%, 71.0 versus 27.0%, 104.0 versus 66.5%, and 30.9 versus 0.2%, for IgA, IgM, IgG, and sCD14, respectively; results did not significantly differ for lysozyme and TGF-β2. The HPH at 300 MPa produced higher inactivation of immunological components, similar to values achieved with HoP.

Microbial, nutritional, and organoleptic quality of pomegranate juice following high-pressure homogenization and low-temperature pasteurization.

This study investigated the effects of high-pressure homogenization (HPH) on microbial, nutritional, and organoleptic qualities of pomegranate juice. Juices subjected to HPH at 100 and 150MPa were compared to those subjected to thermal pasteurization at 55, 65, and 75 °C for 15 s, and to combined treatments. Physicochemical properties of pomegranate juices, such as color, pH, acidity, and total soluble solids, were marginally affected by either treatment. Significant microbial inactivation for the juices inoculated with Escherichia coli and yeast was achieved during 28 days of shelf life by HPH at 150MPa, followed by thermal treatment at 65 °C. There was no significant difference in ascorbic acid levels between the treated and fresh juice. Total polyphenol content and antioxidant activity were measured to be higher in case of both treatment methods. Analyzing treated HPH samples with electronic tongue and nose showed similar flavor profiles to the fresh juice. PRACTICAL APPLICATION: The work shows the benefits of using the advanced high-pressure homogenization (HPH) compared to common thermal treatment used today in fruit juice pasteurization. HPH is capable to provide sufficient reduction in microbial with better nutritional and organoleptic quality. In this manuscript, we showed the potential of HPH as alternative method for pasteurization on a highly healthy fruit like pomegranate. The work describes the advantages in HPH process through comprehensive analysis for nutritional, microbial, and sensorial quality.

Effect of high-pressure homogenization on the rheology, microstructure and fractal dimension of citrus fiber-oil dispersions

This study investigated the rheological properties, microstructure and fractal dimensions of the citrus fiber-oil dispersion. Different concentrations of citrus fiber (1.5%, 2.0%, and 2.5% w/w) were keeping the oil concentration at 0% (control) and 0.75% w/w. The dispersions were produced through high-pressure homogenization (HPH) at two pressures (80 and 160 MPa). The HPH process significantly increased the apparent viscosity, storage and loss moduli. But, the HPH reduced the activation energy associated with temperature dependence of apparent viscosity of dispersions. The microstructure of citrus fiber was significantly altered by the HPH process. The fractal dimension of dispersions produced through the HPH was close to 3.00 indicating that these dispersions were homogeneous and stable. These citrus fiber-oil dispersions produced using HPH will be preferentially used in food and pharmaceutical industry in the future.

Effect of high pressure homogenization combined with juice ratio on water-soluble pectin characteristics, functional properties and bioactive compounds in mixed juices

The effect of high pressure homogenization (HPH) processing combined with juice ratio on overall quality attributes of carrot, apple and peach mixed juices were investigated. Relationships of functional properties with physicochemical and particle characteristics were analyzed, while relevance of bioactive compounds and antioxidant activity (AOA) with water-soluble pectin (WSP) characteristics were also investigated. As the results indicated, juice ratio of individual juices affected physicochemical attributes, and composition of WSP and bioactive compounds in mixed juices. HPH processing decreased particle size and altered WSP characteristics. Moreover, HPH influenced functional properties of mixed juices, including cloud stability and rheological behavior, which were correlated with physicochemical and particle characteristics. Polyphenols contributed more for AOA. HPH processing enhanced polyphenol content, which showed significant positive correlations with content and degree of methylesterification of WSP. Thus, AOA was relevance to both polyphenol and WSP contents, implying that interactions between polyphenol and pectin could enhance AOA. Industrial relevanceWhen physically and chemically different plant matrixes are mixed together to produce mixed juices, sedimentation and instability of bioactive compounds, including carotenoids and polyphenols could occur, which are identified as key challenges in the beverage industry. This research provides guidance for formulating mixed juices and introduces the potential application of high pressure homogenization for enhancing functional properties and stability of bioactive components.

Effect of high-pressure homogenization on microstructure and properties of pomelo peel flour film-forming dispersions and their resultant films

The pomelo peel flour (PPF) film-forming dispersions were physically modified by high-pressure homogenization (HPH) process at various pressures (0–80 MPa) to prepare biopolymer films. The effects of different HPH pressures on microstructure and properties of PPF dispersions and their resultant films were investigated. The results showed that as the homogenization pressure increased, the mean particle sizes of PPF dispersions decreased significantly from 78.76 μm to 19.87 μm, highlighting the disrupting effect of HPH. Meanwhile, the PPF dispersions after HPH exhibited a shear-thinning behavior with higher apparent viscosities and better colloidal stability, indicating the improved uniformity and consistency. Consequently, the resultant PPF films had not only more compact microstructure and transparent appearance, but also better water vapor barrier and mechanical properties. In particular, the PPF film from HPH treated dispersion at 60 MPa had relatively best performance among them, the tensile strength and elongation at break of which respectively increased from 9.88 to 23.55 MPa and 6.09% to 17.68%, while the water vapor permeability decreased from 4.10 × 10−10 to 2.08 × 10−10 g/m·s·Pa, compared to the untreated film. However, a slight deterioration in these above mentioned properties was observed for 80 MPa HPH treated films, which might be attributed to the undesirable degradations of biopolymers (such as pectin and dietary fiber) occurred at excessively high homogenization pressure. These findings reveal that HPH process has a potential application in developing novel biopolymer films from pomelo peel with enhanced properties.

Effects of high pressure homogenization on the stability of cloudy apple juice

The high pressure homogenization (HPH) process is a non-thermal technology that can be used to change the structure of fluid foods. Appropriate HPH treatment is benefit for uniform particle sizes distribution in juice and reducing pulp sedimentation. Cloudy apple juice was used as the experimental material in this study to evaluate the homogeneous pressure and homogeneous times (10-1, 10-2, 20-1, 20-2, 30-1, 30-2, 40-1, 40-2, 50-1, 50-2) on stabilities of juice. The indicators, such as, cloud value, cloudy stability, particle size distribution, ζ-potential and dynamic instability were investigated for juice stability. The results showed that, when homogenization at 20 Mpa for one time, the apple juice showed lower cloud value, higher cloudy stability, more uniform particle sizes, higher ζ-potential and lower dynamic instability. Therefore, the better HPH condition on stability of cloudy apple juice was 20 Mpa homogenizing for one time.

Effects of high-pressure homogenization, thermal processing, and milk matrix on the in vitro bioaccessibility of phenolic compounds in pomelo and kiwi juices

Abstract We investigated the effects of high-pressure homogenization processing (HPHP), thermal treatment (TT), and milk matrix (soy, skimmed, or whole milk) on 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) scavenging activity and in vitro bioaccessibility of total and individual phenolics in pomelo juice (PJ) and kiwi juice (KJ). HPHP and TT resulted in an increase of 10.6–17.5% in the phenolic contents of KJ and PJ but diminished phenolic bioaccessibility from 1.3% to 46.8%. Addition of milk matrix effectively enhanced phenolic bioaccessibility in KJ and PJ from 21.6% to 37.8% and 60.1% to 63.3%, respectively, except that addition of soy milk reduced total phenolic (TP) bioaccessibility by 14.9% in PJ. Skimmed milk improved TP bioaccessibility in KJ to a greater extent than did soy or whole milk, and whole milk effectively enhanced bioaccessibility in PJ. Our results suggest that the bioaccessibility of phenolics in fruit can be improved by regulating processing conditions and food matrices.

Orphan Formulations in Pediatric Schistosomiasis Treatment: Development and Characterization of Praziquantel Nanoparticle-Loaded Powders for Reconstitution.

Praziquantel is a broad spectrum antihelmintic agent and represents the drug of choice for the treatment of schistosomiasis. However, its low aqueous solubility and strong bitter taste highly affect the bioavailability and compliance in pediatric patients. Thus, the purpose of this study was to develop a dry nanosuspension, by a combination of high-pressure homogenization and spray drying, intended for redispersion in a pleasant taste vehicle for extemporaneous use. Three formulations, varying stabilizers to drug ratio, were developed and characterized in terms of particle size distribution, crystallinity, morphology, in vitro dissolution, and sedimentation-redispersibility behavior. A significant reduction in particle size was achieved after the high-pressure homogenization process, and the nanoparticles were further microencapsulated by spray drying technique. The redispersed dried powders exhibited a conserved particle size distribution (in the nanometric range) and certain crystallinity extent, with satisfactory redispersion ability. Besides, the enhancement of the dissolution performance obtained after comminution was conserved, even after drying and redispersion of the extemporaneous powdered formulation. In conclusion, the developed nanoparticle-loaded powders comprise an interesting tool for the administration of praziquantel to preschool-age children.

Effect of milk addition and processing on the antioxidant capacity and phenolic bioaccessibility of coffee by using an in vitro gastrointestinal digestion model

An in vitro gastrointestinal digestion model was used to investigate the effects of milk matrix: skimmed milk (Sm), whole milk (Wm) and processing methods: pH adjustment, high pressure homogenization processing (HPHP), thermal treatment (TT) on the antioxidant capacity, phenolics bioaccessibility of coffee. Our findings showed that the antioxidant capacity of all the samples decreased or unchanged after in vitro digestion. The total phenolic bioaccessibility of coffee (C), coffee with whole milk (Cwm), and coffee with skimmed milk (Csm) decreased by 29.2%, 28.5%, 21.1% from the HPHP treatment and by 14.7%, 34.2%, and 33.8% from TT, respectively. pH adjustment had little effect on the total phenolic bioaccessibility of Cwm and Csm but significantly decreased that of C. Wm showed better protective effect on the phenolic bioaccessibility than Sm. These results may contribute to the optimization of formulations and processing methods in coffee beverage production, thereby increasing the health benefits of coffee.