Effect of incorporating modified pinhão starch in alginate-based hydrogel beads for encapsulation of bioactive compounds by hydrodynamic electrospray ionization jetting.

Known for its antioxidant properties, Araucaria angustifolia bracts extract was encapsulated using hydrodynamic electrospray ionization jetting within calcium alginate cross-linked hydrogel beads with varying contents of modified pinhão starch. The rheological properties of the dispersions and analysis of the physicochemical and digestive properties of encapsulated beads were studied. The results demonstrated that dispersions containing starch exhibited higher viscosity and reduced compliance values, indicating samples with stronger, more compact, and stable structures that are less susceptible to deformation.

Effect of microwave followed by cooling on structural and digestive properties of pinhão starch.

To increase its resistant content, native pinhão starch was modified using a microwave (300 W, 90 s) and subsequently cooled at 4 °C for 4, 8, 16, 24, and 72 h. The results demonstrated that all starches exhibited a crystalline structure of type C, with decreased crystallinity after modification. In the modified samples, the ratio of peaks 1047/1022 cm and 995/1022 cm, as identified by FTIR, indicated a reduction in the crystalline region and damage to the double helix structure of starch granules.

Composition analysis of carotenoids and phenolic compounds and antioxidant activity from hibiscus calyces (Hibiscus sabdariffa L.) by HPLC-DAD-MS/MS.

Introduction: The hibiscus flower has received increasing interest because it contains high levels of bioactive compounds with remarkable functional properties. To the best of our knowledge, for the first time a detailed description of the carotenoid composition of hibiscus calyces is reported.

Objectives: Identification and quantification of carotenoids, phenolic compounds and antioxidant activity from hibiscus calyces.

Thermodynamic and kinetics study of phenolics degradation and color of yacon () microparticles under accelerated storage conditions.

This study aimed to investigate the kinetics and thermodynamic of the phenolics degradation and the kinetics of degradation of the total color difference of yacon juice microcapsules produced by spray drying using Gum Arabic and polydextrose as wall materials. The degradation of the microcapsule was evaluated by accelerated tests under controlled conditions at 35 and 45 °C, and relative humidity of 75 and 90%, for 35 days. Degradation of phenolics followed the first order model and the degradation constant was in the range of 0.

Effect of temperature and relative humidity on stability following simulated gastro-intestinal digestion of microcapsules of Bordo grape skin phenolic extract produced with different carrier agents.

The stability of microparticles of Bordo grape skin aqueous extract, produced by spray-drying and freeze-drying using polydextrose (5%) and partially hydrolyzed guar gum (5%), was evaluated under accelerated conditions (75 and 90% relative humidity, at 35, 45, and 55°C for 35days) and simulated gastrointestinal digestion. The temperature had a significant effect on the reduction of phenolics content, with retentions varying from 82.5 to 93.

Microencapsulation of palm oil by complex coacervation for application in food systems.

This study aimed at microencapsulating palm oil, containing high carotenoid content, with chitosan/xanthan and chitosan/pectin, using the complex coacervation method, followed by atomization and lyophilization. The DSC technique was used to confirm the encapsulation. The atomized microparticles had spherical shape and irregular size, and the lyophilized microparticles had irregular shape and size.

Development and characterization of phosphatidylcholine nanovesicles, containing garlic extract, with antilisterial activity in milk.

Phospholipid nanovesicles were developed to improve the stability of garlic (Allium sativum L.) extract. Electron microscopy of liposomes revealed nanometric and spherical-shaped vesicles with a mean particle size of 174.

Microencapsulation of grape (Vitis labrusca var. Bordo) skin phenolic extract using gum Arabic, polydextrose, and partially hydrolyzed guar gum as encapsulating agents.

Bordo grape skin extract was microencapsulated by spray-drying and freeze-drying, using gum arabic (GA), partially hydrolyzed guar gum (PHGG), and polydextrose (PD) as encapsulating agents. Total phenolics and total monomeric anthocyanin, antioxidant activity, color, moisture, water activity (aw), solubility, hygroscopicity, glass transition temperature (Tg), particle size, and microstructure of the powders were evaluated. The retention of phenolics and anthocyanins ranged from 81.

Concentration and Purification of Yacon () Root Fructooligosaccharides Using Membrane Technology.

Yacon is a perennial plant originating from the Andean region whose roots have been receiving increased attention due to their high content of prebiotic fructooligosaccharides (FOS). Apart from many health benefits, FOS have interesting characteristics as food ingredients, so are used as sugar substitute, and their extraction from yacon roots may be an alternative to commercially available FOS. This work evaluates membrane technology for concentration and purification of FOS from yacon root extract, combining ultrafiltration (UF) with nanofiltration (NF), with and without the use of discontinuous diafiltration (DF).

Study on the stability of β-carotene microencapsulated with pinhão (Araucaria angustifolia seeds) starch.

Native and hydrolyzed pinhão starches were used as coating materials for β-carotene microencapsulation by freeze-drying. The purpose of the present study was to evaluate the stability of β-carotene encapsulated under three different conditions: in the presence of ultraviolet light at 25±2 °C, in the dark at 25±2 °C and in the dark at 10.0±0.

Changes in the color of white chocolate during storage: potential roles of lipid oxidation and non-enzymatic browning reactions.

Three different samples of white chocolate were prepared: a sample with a synthetic antioxidant, another with casein peptides as natural antioxidant, and a third sample without any kind of antioxidant. Parameters associated with lipid oxidation and non-enzymatic browning were evaluated in the different samples of white chocolate during 10 months storage at 20 and 28°C. Acidity, thiobarbituric acid reactive substances and peroxide values increased with the incubation time.

Degradation kinetics of anthocyanin in blueberry juice during thermal treatment.

The kinetics of anthocyanin degradation in blueberry juice during thermal treatment at 40, 50, 60, 70, and 80 degrees C were investigated in the present study. Anthocyanin degradation was analyzed up to the level of 50% retention using a pH differential method. The degradation of anthocyanin at each temperature level followed a first-order kinetic model, and the values of half-life time (t(1/2)) at temperatures of 40, 50, 60, 70, and 80 degrees C were found to be 180.

Effect of the alkaline treatment on the ultrastructure of C-type starch granules.

The effect of alkaline treatment on the ultrastructure of C-type starch granules was investigated during the alkaline extraction of Araucaria angustifolia (pinhao) starch. The efficiency in protein removal was evaluated using intrinsic fluorescence and Kjeldahl's method. In parallel, morphological changes of starch granules were observed using scanning electron microscopy and atomic force microscopy.