Resveratrol-loaded octenyl succinic anhydride modified starch emulsions and hydroxypropyl methylcellulose (HPMC) microparticles: Cytotoxicity and antioxidant bioactivity assessment after in vitro digestion.

Hydroxypropyl methylcellulose (HPMC)-based microparticles and modified starch emulsions (OSA-MS) were loaded with resveratrol and characterized regarding their physicochemical and thermal properties. Both delivery systems were subject to an in vitro gastrointestinal digestion to assess the bioaccessibility of resveratrol. In addition, cell-based studies were conducted after in vitro digestion and cytotoxicity and oxidative stress were assessed.

Fruit-Carrot-Based Smoothies as Innovative Products with a Complex Matrix of Bioactive Compounds Effected on Activities of Selected Digestive Enzymes and Cholinesterases In Vitro.

In this study, four different carrot varieties (purple, yellow, white, and orange) were used in the production of smoothies with raspberry, apple, pear, strawberry, and sour cherry juices. The in vitro inhibition effects against α- amylase, α- glucosidase, pancreatic lipase, acetylcholinesterase, and butyrylcholinesterase were measured, bioactive compounds, physicochemical characteristics, including sensorial features were described. The antioxidant activities of the studied samples were analyzed using the ORAC, ABTS, and FRAP methods.

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.

Development of Active Barrier Multilayer Films Based on Electrospun Antimicrobial Hot-Tack Food Waste Derived Poly(3-hydroxybutyrate--3-hydroxyvalerate) and Cellulose Nanocrystal Interlayers.

Active multilayer films based on polyhydroxyalkanoates (PHAs) with and without high barrier coatings of cellulose nanocrystals (CNCs) were herein successfully developed. To this end, an electrospun antimicrobial hot-tack layer made of poly(3-hydroxybutyrate--3-hydroxyvalerate) (PHBV) derived from cheese whey, a by-product from the dairy industry, was deposited on a previously manufactured blown film of commercial food contact PHA-based resin. A hybrid combination of oregano essential oil (OEO) and zinc oxide nanoparticles (ZnONPs) were incorporated during the electrospinning process into the PHBV nanofibers at 2.

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.

Characterization of the behavior of carotenoids from pitanga () and buriti () during microemulsion production and in a dynamic gastrointestinal system.

Uncommon tropical fruits are emerging as raw-material for new food products with health benefits. This work aimed at formulating and processing microemulsions from pitanga () and buriti () fruits, since they are very rich in carotenoids (particularly lycopene and β-carotene), in order to encapsulate and increase carotenoids' bioaccessibility. Pitanga and buriti microemulsions were produced by applying a direct processing (high-speed homogenization at 15,000 rpm and ultrasound with 20 kHz probe at 40% amplitude) of the whole pulp together with surfactant (Tween 80 or Whey Protein Isolate at 2%) and corn oil (5%).