Oral Digestion Research Articles

Capsaicin encapsulated in W/O/W double emulsions fabricated via ethanol-induced pectin gelling: Improvement of bioaccessibility and reduction of irritation

Capsaicin is a water-insoluble bioactive component with several beneficial physiological functions. However, the widespread application of this hydrophobic phytochemical is limited by its low water-solubility, intense irritation, and poor bioaccessibility. These challenges can be overcome by entrapping capsaicin within the internal water phase of water-in-oil-in-water (W/O/W) double emulsions via using ethanol to induce pectin gelling. In this study, ethanol was used both to dissolve capsaicin and to promote pectin gelation, thereby forming capsaicin-loaded pectin hydrogels that were used as the internal water phase of the double emulsions. Pectin addition improved the physical stability of the emulsions and led to a high encapsulation efficiency of capsaicin (>70 % after 7d storage). After simulated oral and gastric digestion, capsaicin-loaded double emulsions maintained their compartmentalized structure, avoiding capsaicin leakage in the month and stomach. The double emulsions were digested in the small intestine, thereby releasing the capsaicin. Capsaicin bioaccessibility was significantly enhanced after encapsulation, which was attributed to mixed micelle formation by the digested lipid phase. Furthermore, encapsulation of capsaicin within the double emulsions reduced the irritation in the gastrointestinal tissues of mice. This kind of double emulsion may have great potential for the development of more palatable capsaicin-loaded functional food products.

Preparation of starch-based nanoemulsion for sustained release and enhanced bioaccessibility of quercetin

Quercetin is an essential flavonoid with various activities, but it has low bioaccessibility and poor stability. In the present study, an oil-in-water nanoemulsion stabilized by octenyl succinic anhydride modified starch (OSA-CS) was prepared for the delivery, controlled release, enhanced bioaccessibility of quercetin and probing the release mechanism of quercetin from the emulsion in the gastrointestinal tract. OSA-CS with higher substitution than commercially available starch was prepared, and quercetin-loaded nanoemulsions with good storage stability were prepared using it as an emulsifier. The encapsulation efficiency of quercetin in this emulsion was 80.3%, and the loading efficiency was 48.8%, higher than the current study. The release mechanism and bioaccessibility of the starch-based quercetin emulsion during in vitro digestion were explored using in vitro oral, gastric, and intestinal digestion models, and the in vivo delivery ability of the quercetin emulsion was verified in mouse experiments. The release of quercetin from the nanoemulsion in the gastrointestinal tract had the highest fit with the Korsmeyer–Peppas model (R2 > 0.99) and had a high fit with the Higuchi model (R2 = 0.8651), suggesting that diffusion and erosion were the primary release mechanisms. In vivo experiments showed that the nanoemulsions prepared in this study had good quercetin delivery properties. The delivery system substantially improved the bioaccessibility of quercetin from 1.90% to 13.4%, which was superior to other emulsion systems.

Lipolytic behavior and bioaccessibility of curcumin nanoemulsions stabilized by rice bran protein hydrolysate

This study aimed to use rice bran protein hydrolysate (RBPH)-stabilized curcumin nanoemulsions, compared with rice bran protein (RBP), to investigate digestion in the oral and gastrointestinal tracts and to investigate the effect of each digestion factor (pepsin, bile salts, pancreatic lipase) on the lipolysis rate and curcumin bioaccessibility of oil-in-water emulsions. After the enzymatic hydrolysis with the 3% degree of hydrolysis, the protein molecules tended to be looser and disordered. The droplet size analysis results indicated that during oral digestion the RBPH nanoemulsion showed extensive flocculation from 216 ± 2 nm to 1208 ± 81 nm, while 259 ± 2 nm to 383 ± 4 nm for the RBP nanoemulsion. During gastric digestion, the conformation of the protein emulsifier, especially RBPH, was destroyed by pepsin according to SDS-PAGE. During the simulated small intestine digestion, the RBPH emulsion obtained higher lipolysis rate (107 ± 2%) and bioaccessibility of curcumin (42.4 ± 0.1%). Moreover, the influence degrees of different factors on the in vitro digestion were obtained as follows: pancreatic lipase (oil digestion) > bile salt (micellization) > pepsin (emulsifier digestion). These studies contributed to the construction of an effective delivery system for bioactive compounds based on rice bran protein.

Ca2+/pH-triggered gelation of Pickering emulsion in vitro digestion: Visualization and sustained-release performance

The emulsion gels transformed by Pickering emulsions have great potential as a novel platform for oral drug delivery. In this study, an innovative alginate-based fluorescent colloidal particle was synthesized by Ugi reaction with alginate and carbon dots, which can stabilize Pickering emulsion at the present of Ca2+. The Pickering emulsions were converted to emulsion gels during gastric digestion. The microstructure of interfacial film was characterized in situ with confocal laser scanning microscopy. In the process of simulated gastrointestinal digestion, phase conversion of the Pickering emulsion was observed directly in situ by an automatic living cell imaging system. The results showed that clear fluorescent interfacial films can be visualized after simulated oral digestion, and fluorescent spheres were appeared after gastrointestinal digestion, indicating that Pickering emulsions were transformed into emulsion gels. Moreover, results on cell viability and cell uptake showed that the Pickering emulsion had good biocompatibility, which could be taken up by Caco-2 cells and could sustain the release of the drug. The formation of emulsion gels delays the digestion rate and improves the stability of encapsulated curcumin (CUR). In particular, in situ visualization technique also has promising applications in the digestion process and cellular uptake.

Oral impairments decrease the nutrient bioaccessibility of bread in the elderly

In the elderly, oral functions are modified by changes in muscular force or saliva production among others, resulting in inadequate food fragmentation which potentially impacts on oral and gastrointestinal digestion. The purpose of this work was to evaluate the consequences of oral deficiencies on the starch and protein digestibility of bread. In vitro boluses were prepared with the AM 2 masticator using normal and deficient mastication programming. Normal mastication (NM) and deficient mastication in terms of force (DfM), saliva (DsM), and their combination (DfsM) were performed. Static in vitro digestion, simulating physiological conditions in the elderly, were carried out. Bolus particle size, starch and protein digestibility, Fourier-transform infrared (FTIR) spectroscopy, and microstructure after in vitro oral and gastrointestinal digestion were analysed. More compacted boluses were observed after deficient mastication combined with greater particle sizes. The poorly fragmented boluses obtained with deficient mastication affected the oral digestion of starch, probably due to lower saliva impregnation. Digesta from deficient mastication boluses exhibited lower d -glucose release and degree of protein hydrolysis. FTIR results in the carbohydrates region also revealed weaker initiation of oral digestion of starch in DsM and DfsM boluses. These results on bread demonstrate for the first time how oral deficiencies modify nutrient bioaccessibility and, therefore, stress the importance of designing foods for specific populations such as the elderly. • Deficient mastication produces large particles limiting exchanges with saliva. • Oral starch digestion decreased in deficient masticated bread. • Intestinal starch and protein digestibility decreased in deficient masticated bread. • Protein hydrolysis' delay in GI tract is not explained by gluten secondary structure.

Effect of mucin on β-lactoglobulin and lactose interaction

AbstractFunctions of mucin, as the major macromolecular component in saliva or gastric fluids, are drawing increasing attention in the context of understanding the oral processing or digestion of dairy foods at the molecular level. This study was designed to investigate the interactions between β-lactoglobulin (BLG)-lactose, mucin-lactose and BLG-lactose-mucin at the molecular level under different temperature and pH conditions using fluorescence spectroscopy in combination with scanning electron microscopes (sem). It is the first study of its kind. There was no lactose-dependent quenching on BLG fluorophore in the range of 0–10 mM lactose concentration. On the contrary, there was a continuous increase in the fluorescence intensity of the BLG protein when the lactose concentration increased, especially at 25°C. BLG-lactose complex became thermally unstable at 37 and 45°C. Moreover, BLG exhibited a pH dependent conformational change and had higher fluorescence intensity at pH 3 than pH 6.8. The fluorescence result was in correspondence with sem images where we observed lactose crystals gathering around and on the BLG molecule, but lactose molecules could not be seen in the presence of mucin. It was anticipated that mucin molecules interacted with BLG-lactose complex via electrostatic attraction and formed an extra protective layer around the BLG molecules to avoid solvent exposure.

Preparation and properties of citric acid-crosslinked chitosan salt microspheres through radio frequency assisted method

High salt intake is one of the reasons causing dietary risk for death from noncommunicable diseases. In this study, citric acid-crosslinked chitosan (CsC) was prepared using chitosan and citric acid under radio frequency (RF) assisted method, which was considered to absorb Cl− in NaCl and further produce high-saltiness microspheres to regard as a low-sodium salt. The characterization and in vitro bioaccessibility of salt microspheres treated with RF (CsC-RF-NaCl) were investigated. The maximum Na+ release capacity of CsC-RF-NaCl occurred for 3 h at 30 mm of plate spacing, pH 4 and NaCl-to-CsC-RF mass ratio of 2:1. Electrostatic attraction was responsible for the formation of CsC-RF-NaCl microparticles. CsC-RF-NaCl microparticles exhibited an irregular spherical shape, the surface of microspheres showed a more homogeneous Na+ and Cl− dispersion and higher ratio of Na: Cl. CsC-RF-NaCl microparticles were excellent thermal stability, and pleasantly hygroscopic. In addition, the CsC-RF-NaCl microparticles showed the higher release of Na+ during oral digestion and lower bioaccessibility in intestinal digestion. The Na+ content of CsC-RF-NaCl microparticles was decreased up to 61.80% compared to NaCl at the same saltiness. Therefore, CsC-RF-NaCl microparticles were considered as a low-sodium salt for surface-salted foods.

A comparative analysis of the umami taste of five fresh edible mushrooms by simulating the chemical environment of oral digestion in vitro

This study aimed to explore the umami taste of five edible mushrooms (Morchella esculenta, Pleurotus eryngii, Oudemansiella radicata, Lentinus edodes, and Grifola frondosa). The substrates digested in a simulated oral chemical environment were analyzed for their umami taste compounds. Results showed that monosodium glutamate (MSG)-like amino acids (15.92 ± 0.42 mg/g) were highest in O. radicata, while P. eryngii had the maximum concentration of total 5′-nucleotide content (42.72 ± 0.95 mg/g) and flavor 5′-nucleotides (11.73 ± 0.10 mg/g). In addition, the equivalent umami concentration ranged from 232.96 ± 8.32 to 901.02 ± 17.39 g MSG/g dry weight, which revealed that P. eryngii and O. radicata exhibited a high level of umami taste. The reactions to proximate components were tested. P. eryngii exhibited the highest amount (mg/g dry weight) of soluble sugars (524.78 ± 50.05), whereas the lowest contents were recorded in O. radicata (97.64 ± 5.65). Our findings suggest that compared to the other three edible mushrooms, P. eryngii and O. radicata have a comparatively high umami taste value, and their primary umami constituents are, respectively, flavor 5′-nucleotides and umami amino acids.

Oral and gastrointestinal nutrient bioaccessibility of gluten-free bread is slightly affected by deficient mastication in the elderly

The main goal of this work was to investigate the impact of impaired mastication on nutrient bioaccessibility of gluten-free bread in the elderly. In vitro boluses were produced with the AM2 masticator by using two types of programming: normal mastication (NM) and deficient mastication (DM). Static in vitro gastrointestinal digestion was performed with the digestive physiology conditions of the elderly. Subsequently, the granulometric properties of the in vitro boluses produced, their starch and protein digestibility, and lipid peroxidation after in vitro oral and gastrointestinal digestion were evaluated. DM boluses presented higher proportions of large particles, resulting in insufficiently fragmented boluses. A delay in oral starch digestion was observed in DM boluses, probably due to the presence of larger particles that limited the bolus-saliva exchanges. Furthermore, DM boluses exhibited a lower degree of protein hydrolysis at the end of gastric digestion, whereas no differences were observed for protein hydrolysis, sugar release, and lipid peroxidation at the end of digestion (intestinal phase). The results of this study show that impaired mastication somewhat delays the nutrient bioaccessibility of the gluten-free bread tested. Such understanding of the effect of oral decline on the nutrient bioaccessibility of foods is crucial when designing food commodities with enhanced functionalities for the elderly.

In Vitro Bioaccessibility of Bioactive Compounds of Freeze-Dried Orange Juice Co-Product Formulated with Gum Arabic and Modified Starch

The large amount of waste generated by the orange juice industry has sparked the interest of many researchers in incorporating recycling systems and following a much more sustainable circular economy model. This work proposes the valorization of the co-product generated in the orange juice extraction industry after freeze-drying for its subsequent reuse as a natural ingredient in the food industry. In addition, the possible protective effect of gum Arabic and corn starch esterified with octenyl succinic groups, in proportions optimised in previous studies 0.25 and 0.45 g/g orange co-product dry solutes, on the main bioactive compounds of orange peel during the freeze-drying process has been studied. The samples were characterised for their content of vitamin C (ascorbic and dehydroascorbic acids), flavonoids (hesperidin and narirutin), total phenols and total carotenoids, as well as their antioxidant capacity (DPPH and FRAP assays). In addition, samples were digested, mimicking the human enzymatic oral gastro-intestinal digestion process, and the bioaccessibility of the bioactive compounds was evaluated. It was observed that the addition of both biopolymers improved the stability of the hydrophilic compounds during freeze-drying. This conservative effect was more remarkable for higher biopolymer concentrations. However, no protective effect on carotenoid compounds was observed. This trend was reflected in the antioxidant activity of the different samples. In addition, the incorporation of biopolymers improved the bioaccessibility of the bioactive compounds studied. In conclusion, the results supported the feasibility of the freeze-dried orange juice co-product as a natural, sustainable source of health-promoting compounds.

Construction of benzyl isothiocyanate-loaded fish skin gelatin-luteolin compound emulsion delivery system, and its digestion and absorption characteristics.

Fish skin gelatin (FSG) and luteolin (LUT) were used as composite emulsifiers, and benzyl isothiocyanate (BITC) was used as a model of nutrient delivery to construct a stable emulsion. The storage stability of the FSG-LUT emulsion and its effect on BITC release were investigated both in vitro and ex vivo. LUT can quench FSG fluorophores statically and form a stable complex through hydrogen bonding and hydrophobic interactions. The FSG-LUT emulsion storage stability and embedding rate were higher than those of the FSG emulsion. The FSG-LUT emulsion microstructure was resistant to oral and gastric digestion, and the BITC retention rate and bioaccessibility were much higher than those of the FSG emulsion. Lastly, the ex vivo everted gut sac of rat intestine study demonstrated that BITC showed the highest absorption in the ileum, and the FSG-LUT emulsion absorbed BITC and sustained a controlled release in a specific position. LUT could form stable complexes with FSG, which improved the stability and bioavailability of BITC in the FSG-LUT emulsion delivery system, and promoted further intestinal BITC absorption. © 2022 Society of Chemical Industry.

Bioavailability of Phenolic Compounds in Californian-Style Table Olives with Tunisian Aqueous Olive Leaf Extracts.

Recent advances in biotechnology have ensured that one of the main olive tree by-products is olive leaf extract (OLE), a rich source in bioactive compounds. The aim of this work was to study the phenolic composition in different OLEs of three Tunisian varieties, namely, 'Sayali', 'Tkobri', and 'Neb Jmel'. The in vitro biodigestibility effect after 'Sayali' OLE addition to Californian-style 'Hojiblanca' table olives was also studied. This OLE contained bioactive molecules such as hydroxytyrosol, tyrosol, oleropeine, Procianidine B1 (PB1), and p-cumaric acid. These compounds were also found in fresh olives after OLE was added. Furthermore, from fresh extract to oral digestion, the detected amount of bioavailable phenol was higher; however, its content decreased according to each phase of gastric and intestinal digestion. In the final digestion phase, the number of phenols found was lower than that of fresh olives. In addition, the phenolic content of Californian-style 'Hojiblanca' table olives decreased during the in vitro digestion process. The antioxidant activity of this variety decreased by 64% and 88% after gastrointestinal digestion, being the highest antioxidant capacity found in both simulated gastric and intestinal fluid, respectively. The results show us that the 'Sayali' variety is rich in phenolic compounds that are bioavailable after digestion, which could be used at an industrial level due to the related health benefits.

Stability and antioxidant activity of phenolic compounds during in vitro digestion.

The impact of phenolic compounds on the human body depended on the type, content, bioavailability, and antioxidant activity. After digestion, different phenolic compounds had different changes of bioavailability and antioxidant activity, which needed to be considered in the application. In this experiment, the structural stability and antioxidant activity of 27 phenolic compounds (phenolic acids, flavonols, flavonoids, and flavanones) were investigated during the in vitro simulated digestion. This experiment eliminated the influence of food matrix, provide a basis for regularity for the changes of phenolic substances in different materials. Results showed that the bioaccessibility of phenolic compounds with different structures varied, and there was a conformational relationship between the structure and stability. After oral digestion, most of the phenolic compounds underwent degradation and the cellular antioxidant activity (CAA) values decreased to a large extent (p<0.05). After gastric digestion, the content (p>0.05) and CAA values (p<0.05) of most phenolic compounds increased. However, after intestinal digestion, the phenolic compounds were degraded to a greater extent, and different structures of phenolic compounds had different changes in CAA values (p<0.05). In general, the CAA values of most phenolic compounds after in vitro digestion were lower than the initial value. The 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azino-bis (3-ehylbenzthiazoline-6-sulfonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) values of phenolic acids and flavonols decreased after in vitro simulated digestion (p<0.05), while the values of DPPH, ABTS, and FRAP of most flavonoids (p<0.05) increased. The increased oxygen radical absorption capacity (ORAC) values were found in most phenolic acids, flavonols, and flavonoids (p<0.05), and most flavanones showed unremarkable changes in ORAC values (p>0.05). In general, the changing trend of chemical-based antioxidant activity was consistent with the content of phenolic compounds.

Effects of simulated in vitro gastrointestinal digestion on antioxidant activities and potential bioaccessibility of phenolic compounds from K. coccinea fruits.

The changes of bioactive substances in peels and sarcocarps of three different varieties of Kadsura coccinea (Dahong, Fenhong, and Zihei) were evaluated by an in vitro simulation model. In this study, three varieties of K. coccinea fruits were digested in vitro to compare the changes and differences in antioxidant activity (DPPH, ABTS, FRAP) and bioaccessibility. The results showed that before digestion the highest content of total phenolics (TPC) (2.265 ± 0.127 mg GAE/g DW) and the highest content of flavonoids contents (TFC) (10.379 ± 0.093 mg GAE/g DW) were found in Fenhong fruit. The highest release of TPC and TFC after simulated gastric digestion was observed in the Dahong and Zihei sarcocarp, which increased by 98.7 and 20%, respectively. During oral and intestinal digestion, the content of bioactive compounds showed a decreasing trend. The radical scavenging ability of 1, 1-diphenyl-2-picrylhydrazyl (DPPH), [2,2-azino-bis(3-ethylbenzothiazoline) (ABTS)] sulfonic acid free radical scavenging ability, and ferric ion reducing antioxidant power (FRAP) results showed that the antioxidant capacity of K. coccinea fruits increased most significantly (26.9∼181%) in gastric digestion stage and then decreased after intestinal digestion stage. The recoveries of TPC and TFC were all increased after whole simulated digestion, as well as their bioaccessibility in sarcocarps was higher than those in peels, especially for the bioaccessibility of TPC and TFC in Dahong reached 50.53 and 48.19%, respectively. These results indicated that the peel and sarcocarp of K. coccinea had good antioxidant activity, with high bioaccessibility of phenolics could be a promising antioxidant source for the food industry.

Encapsulation of bioactive compounds extracted from date palm seeds (Phoenix dactylifera L.) and their use in functional food.

Liposomes have been used as a novel phytoconstituent delivery system to encapsulate lyophilized palm seed phenolic extract (PSPE) and incorporate it into yogurt as a food model to enhance the bioavailability of PSPE. Phenolic compounds were extracted with aqueous ethanol from palm seed powder using the solvent-maceration approach assisted by ultrasonication. Lyophilized PSPE (0.2-1% w/v) was enclosed in a liposome structure coated with or without chitosan (primary/secondary liposome). Particle size, zeta potential, encapsulation efficiency (EE), Fourier transform infrared spectroscopy (FTIR), and transmission electron microscopy (TEM) were applied to investigate the primary and secondary liposomes. To assess the in vitro bioaccessibility of PSPE and primary/secondary liposomes, the total phenolic content (TPC) and the antioxidant activity were studied during the oral, gastric, and intestinal digestion stages. Three concentrations of lyophilized secondary liposomes (1.25, 2.5, and 3.75% w/v) were added to the yogurt food model. During the 14 days of storage, the physical, chemical, and sensory properties were assessed. Compared to the primary liposomes (87%), the secondary liposomes (91%) showed a higher encapsulation efficiency. Comparing the secondary liposomes to the original liposomes and the non-encapsulated PSPE, the bioaccessibility of phenolic compounds was improved. Fortified yogurt with secondary liposomes had a lower syneresis and viscosity than the reference yogurt. The encapsulated PSPE provided a good level of protection, and its release increased throughout the intestinal phase. Thus, PSPE in a microencapsulated form has been proven to be a rich and cost-effective source of phenolics that can be used successfully to produce functional yogurt.

Encapsulation of bitter peptides in diphasic gel double emulsions: Bitterness masking, sustained release and digestion stability

Bitter peptides (BP) have been reported to exhibit beneficial physiological activities, but their bitter taste and digestive sensitivity currently limits their application in foods. In this study, W1/O/W2 double emulsions were prepared with bitter peptides in the inner water phase. The effects of gelling the inner and/or outer water phases, as well as crystallizing the oil phase, were then investigated. Aqueous phase gelation reduced the particle size of the double emulsions, improved their physical stability, increased their encapsulation efficiency for the bitter peptides, and reduced the bitterness of the peptides. After simulated oral and gastric digestion, the bitter peptide-loaded W1/O droplets in the double emulsions retained their structure, thereby preventing release of the peptides in the mouth and stomach. Our results suggest that gelled double emulsions may have great potential to create more palatable functional foods containing bitter peptides.

Awareness about the significance of acid-base balance of saliva in maintaining oral health.

Saliva is a multilayered secretion. The quality of saliva is just as crucial as the quantity. Saliva is necessary for preserving the integrity of oral structures, personal connections, digestion, and acid-base balance. The acid-base balance in one's oral environment is always being challenged. It happens every time we eat a meal, and when microorganisms are present. At a pH of 5 or 5.5, the demineralization of the enamel and hard tooth structures occurs. This study aimed to raise awareness about the importance of acid-base balance of saliva in dental health. A self-structured questionnaire was prepared to assess the awareness on the importance of acid-base balance in maintaining oral health. The questionnaire consisted of 20 questions, and the results were plotted in a graph. The Chi-square test was employed for evaluating the data, which was done with SPSS software. The study indicated that 91.74% of the participants were aware of the salivary pH in case of healthy gingiva, 34.82% of the respondents were aware of the salivary pH in case of chronic gingivitis, and 20.33% of the respondents were aware of the salivary pH in case of chronic periodontitis. We also correlated our results with gender and year of study. Oral health plays a major role in identifying systemic diseases and hence enough knowledge about various aspects about the oral cavity and its manifestations needs to be created among dental students to ensure that they become efficient dental surgeons in the future. Even though a fair amount of people knew the pH of clinically healthy gingiva, most of them did not know the pH at which periodontitis or gingivitis was caused. Hence, creating awareness about this topic stands vital. Further studies are required for a better understanding of salivary components and how they affect the caries process. The utilization of modified oral molecules as medicinal agents could become a reality with this understanding. Our findings imply that being aware of dietary composition has an impact on acid-base balance. To maintain the correct acid-base balance, more awareness of protein consumption is required.

Responses of the human gut microbiota to physiologically digested insect powders or isolated chitin thereof

As part of the quest for sustainable food choices, edible insects draw increasing attention. Nevertheless, not enough is known regarding their digestive fate and specifically little is known on the colonic fermentability of edible insects or chitin, which is found in many insects or crustaceans. This study interrogated the properties and fermentability of powders from crickets (Acheta domestica), silkworm pupae (Bombyx mori) or isolated chitin. This was done following their in vitro oral, gastric and intestinal digestion and subsequent fermentation in anaerobic bioreactors inoculated with human feces from 10 healthy volunteers. Specifically, each fecal sample was split into 5-parallel anerobic reactors fed with insect samples and fructooligosaccharides or negative control. These were sampled after 0, 5, 10 and 24 h and subjected to 16S rRNA gene sequencing and GC–MS determination of short-chain fatty acids. First, we show colloidal characteristics delineate the static in vitro digestibility of samples and the properties of effluents reaching the colon. Colonic fermentations reveal chitin significantly (p<0.05) supported an increase in biodiversity measures (e.g., alpha diversity using the Shannon index) more than whole insect powders but without any pronounced fluctuations in the production of short-chain fatty acids. Specific analyses further highlight that chitin may be partially responsible for this observation and that its isolated form may induce the growth of symbionts like members of the Ruminococcaceae and Lachnospiraceae families and the genera Faecalibacterium and Roseburia. Overall, this study suggests that chitin from insects may be a potential novel prebiotic, however further research is needed to ascertain this notion.

Application of Curcumin Emulsion Carrier from Ultrasonic-Assisted Prepared Octenyl Succinic Anhydride Rice Starch.

The emulsification of ultrasonic-assisted prepared octenyl succinic anhydride (OSA) rice starch on curcumin was investigated in the present study. The results indicated that the encapsulation efficiency of curcumin in emulsions stabilized by OSA-ultrasonic treatment rice starch was improved, from 81.65 ± 0.14% to 89.03 ± 0.09%. During the in vitro oral digestion, the particle size and Zeta potential of the curcumin emulsion did not change significantly (p > 0.05). During the in vitro digestive stage of the stomach and small intestine, the particle size of the curcumin emulsion continued to increase, and the absolute potential continued to decrease. Our work showed that OSA-pre-treatment ultrasonic rice starch could improve curcumin bioavailability by increasing the encapsulation efficiency with stronger stability to avoid the attack of enzymes and high intensity ion, providing a way to develop new emulsion-based delivery systems for bioactive lipophilic compounds using OSA starch.

Quinoa protein isolate-gum Arabic coacervates cross-linked with sodium tripolyphosphate: Characterization, environmental stability, and Sichuan pepper essential oil microencapsulation

Quinoa protein isolate-gum Arabic coacervates (QPI-GA coacervates) was cross-linked with sodium tripolyphosphate (STPP) to enhance their physicochemical properties. The optimum concentration of STPP for cross-linking was determined experimentally to be 0.2 g/g of QPI-GA mixture. After cross-linking, QPI-GA coacervates changed to the more ordered structure, and showed higher pH, ionic, and thermal stability. The STPP cross-linked coacervates were used as wall materials for Sichuan pepper essential oil (SPEO) encapsulation with encapsulation efficiency of 87.25 %. Compared with uncross-linked microcapsules, cross-linked microcapsules showed higher SPEO retention at high temperature, different pH, and high ionic concentration. Meanwhile, STPP cross-linked microcapsules improved the stability of SPEO during oral and gastric digestion as indicated by the lower SPEO release, which guaranteed the higher release and absorption in intestinal digestion of SPEO. Consequently, STPP cross-linked QPI-GA coacervates can be an ideal carrier for flavors or active ingredients, protecting them against harsh environment conditions during food processing and digestion.