Almond protein as Pickering emulsion stabilizer: Impact of microgel fabrication method and pH on emulsion stability.

We evaluated the ability of almond proteins to produce Pickering emulsions (EM) stabilized by microgels (MG) fabricated by three different methods (heat treatment-HT, crosslinking with transglutaminase-TG or calcium-CA), at two pH levels (pH 3 or 7). Compared to pH 7, acidic pH significantly denatured almond proteins (ellipticity ∼0 mdeg), decreased absolute zeta potential values (10.5 to 18.

New approaches for modulation of alginate-chitosan delivery properties.

Alginate is a biopolymer widely used on delivery systems when bioactive protection at acidic pH is required, while chitosan can enhance mucoadhesion and controlled release at alkaline pHs. In this work, alginate ionotropic gelation and electrostatic complexation to chitosan were evaluated concomitantly or in a two-step approach to improve the delivery properties of systems in different pHs. The effect of pH on alginate gelation and chitosan interactions were also evaluated.

Starch can act differently when combined with alginate or gellan gum to form hydrogels.

Microgels were tailored by combining starches from different sources (corn, potato or phosphated) and anionic polysaccharides (gellan gum or alginate) using ionic gelation. Rheological analysis pointed out a lower consistency index for alginate-based solutions compared to the gellan-based ones and, therefore, this favored the formation of smaller droplets during the atomization process (58.74 ± 1.

Phytosterols and γ-Oryzanol as Cholesterol Solid Phase Modifiers during Digestion.

Literature reports that ingestion of phytosterols and γ-oryzanol contributes to cholesterol lowering. Despite in vivo observations, thermodynamic phase equilibria could explain phenomena occurring during digestion leading to such effects. To advance the observations made by previous literature, this study was aimed at describing the complete solid-liquid phase equilibrium diagrams of cholesterol + phytosterol and γ-oryzanol systems by DSC, evaluating them by powder X-ray, microscopy, and thermodynamic modeling.

Model infant formulas: Influence of types of whey proteins and lipid composition on the in vitro static digestion behavior.

This work aimed at evaluating the influence of types of whey proteins (lactoferrin, whey protein isolate and/or whey protein hydrolysates) and lipid composition (high oleic sunflower oil, coconut oil and/or medium chain triacylglycerols) on the behavior of model infant formulas (IFs) under simulated conditions of the infant gastrointestinal tract using an in vitro static digestion model. The physicochemical conditions of the gastric medium resulted in the aggregation of oil the droplets and partial hydrolysis of the proteins, considering whey proteins were resistant to the gastric conditions. However, after intestinal digestion the proteins from all the IFs were extensively hydrolyzed.

Xylo-oligosaccharide microparticles with synbiotic potential obtained from enzymatic hydrolysis of sugarcane straw.

Synbiotic formulations and microencapsulation techniques have been explored in food industries to guarantee the viability of probiotic organisms; playing an important role in microbiota balance. Microparticles of alginate, gelatin and xylo-oligosaccharides (XOS) were produced by external gelation with the purpose of enhancing the survival rate of the probiotic L. acidophilus.

Biopolymer interactions on emulsion-filled hydrogels: chemical, mechanical properties and microstructure.

Bioactive carrier systems produced from natural and biodegradable compounds offer diverse applications in the food and drug sector, whether for protection, controlled delivery, texture modification or insertion of lipid compounds into aqueous systems. This study aimed to produce emulsion-filled hydrogels by sonication followed by ionic gelation, containing potato starch as the main compound (gelatinized or native), a low alginate concentration, and gelatin in the continuous phase. Emulsion-filled hydrogels were evaluated regarding chemical and physical structure, as well as morphology of hydrogels after simulated digestion.

Emulsion-filled hydrogels for food applications: influence of pH on emulsion stability and a coating on microgel protection.

Encapsulation structures for oral administration have been widely employed by the food, personal care, and pharmaceutical industries. Emulsion-filled microgels can be used to encapsulate bioactive compounds, allowing the entrapment of lipid droplets in biopolymer networks and promoting bioactive protection. The influence of pH and biopolymer concentration on the formation and structure of emulsions was evaluated, allowing the production of emulsion-filled hydrogels with potato starch as the main compound, a low alginate concentration, and gelatin in the continuous phase.

Alginate and corn starch mixed gels: Effect of gelatinization and amylose content on the properties and in vitro digestibility.

The aim of this work was to evaluate the effects of gelatinized and non-gelatinized corn starches with different amounts of amylose (6.62, 28.46, and 61.

Sonication technique to produce emulsions: The impact of ultrasonic power and gelatin concentration.

The production of food emulsions has increased the demand for processes, natural emulsifiers and stabilizers that provide reasonable stability. This study approaches the influence of parameters that affect the stability of emulsions produced by sonication, such as ultrasonic power (150, 225 and 375 W) and gelatin concentration, when producing alginate, potato starch and gelatin stabilized emulsions. The results showed that sonication reduced viscosity, surface charge and improved the interfacial properties of biopolymeric solutions.

Biopolymer gels containing fructooligosaccharides.

The influence of the addition of fructooligosaccharide (FOS) in an external gelated alginate/gelatin biopolymer matrix, was evaluated in order to produce biopolymeric structures with functional effects. Solutions were characterized regarding their rheological properties, macrogels regarding their microstructure and mechanical properties and microgels were characterized in relation to their particle size distribution and morphology. Close relationship was found between the microstructure, rheological and mechanical properties of the biopolymeric systems.