Yeast cells-xanthan gum coacervation for hydrosoluble bioactive encapsulation.

This study assessed the technological feasibility of microencapsulating vitamin C (VC) via coacervation between yeast cells (YC) and xanthan gum (XG). The interaction efficiency between YC and XG was examined across various pHs and ratios, while characterizing the microcapsules in terms of encapsulation efficiency, particle size, and thermal and chemical stability. Additionally, in vitro digestion experiments were conducted to determine the digestion efficiency and bioavailability of the bioactive compound.

Double emulsions as delivery systems for iron: Stability kinetics and improved bioaccessibility in infants and adults.

Iron deficiency is one of the main causes of anemia in the world, especially in children and women, so food fortification through microencapsulation is a viable alternative to combat this deficiency. The present work aimed to encapsulate iron in a water-in-oil-in-water double emulsion (W/O/W), which was formed with whey protein isolate and polyglycerol polyricinoleate as the emulsifying agents, tara gum as a thickening agent, and sucrose as an osmotic active substance. The double emulsion formed with 12% whey protein isolate, 0.

Ultrasonic depolymerization of aqueous tara gum solutions: kinetic, thermodynamic and physicochemical properties.

Background: Tara gum (TG) is characterized by its high viscosity and medium solubility, which is a result of its high molecular mass. However, for many applications, these characteristics are undesirable, making the use of TG infeasible. The present study aimed to evaluate the effect of high-intensity ultrasound on the depolymerization of aqueous solutions of TG.

Proteins from pseudocereal seeds: solubility, extraction, and modifications of the physicochemical and techno-functional properties.

Pseudocereals (amaranth, buckwheat and quinoa) are emerging as popular gluten-free crops. This may be attributed to their wide-ranging health benefits, including antioxidant, hypoglycemic and serum-cholesterol reducing properties. Proteins of these crops have a high nutritional quality as a result of the presence of essential amino acids.

Effect of cosolutes on the rheological and thermal properties of Tara gum aqueous solutions.

The influence of the concentration (5-20 mg/mL) of different cosolutes (sucrose and NaCl) on the rheological and thermal properties of concentrated Tara gum (TG) solutions (1.5-2.5% w/v) was investigated.

Microencapsulation of vitamin D by complex coacervation using carboxymethyl tara gum (Caesalpinia spinosa) and gelatin A.

Vitamin D plays a fundamental role in human health; however, it is highly susceptible to environmental conditions and the gastrointestinal tract. In this study, complex coacervates obtained from gelatin A and carboxymethyl tara gum (CMTG) were used as wall materials for the encapsulation of vitamin D (VD). Zeta potential and turbidity measurements were employed to optimize the pH and ratio (gelatin A:CMTG), and the results showed that the ideal conditions for the complex coacervation were pH 4.

Complex coacervates of β-lactoglobulin/sodium alginate for the microencapsulation of black pepper (Piper nigrum L.) essential oil: Simulated gastrointestinal conditions and modeling release kinetics.

This study evaluated the most appropriate conditions (pH and biopolymers ratio) for the formation of the complex between β-lactoglobulin (β-lg) and sodium alginate (NaAlg). Furthermore, we microencapsulated black pepper essential oil (EO) using these biopolymers and transglutaminase as a cross-linking agent, and stability during in vitro digestion and its release in food models were studied. A ratio of 17:1 (β-lg/NaAlg) at a pH of 4.

Encapsulation of the black pepper (Piper nigrum L.) essential oil by lactoferrin-sodium alginate complex coacervates: Structural characterization and simulated gastrointestinal conditions.

Black pepper essential oil (EO) was encapsulated by complex coacervation with lactoferrin and sodium alginate using transglutaminase as a cross-linking agent. The encapsulation efficiency varied from 31.66 to 84.

Microencapsulation of sacha inchi oil (Plukenetia volubilis L.) using complex coacervation: Formation and structural characterization.

In this study, sacha inchi oil (SIO) (Plukenetia volubilis L.) was microencapsulated via complex coacervation of ovalbumin (OVA) and sodium alginate (AL), and the microcapsule properties were characterized. The omega-3 content in the SIO was evaluated after in vitro gastric simulation and microencapsulation.

Physicochemical, thermal and rheological properties of synthesized carboxymethyl tara gum (Caesalpinia spinosa).

Carboxymethyl tara gum (CMTG) was synthesized from the reaction between tara gum (TG) and monochloroacetic acid (MCA) in the presence of sodium hydroxide. The modification reaction was optimized in terms of the MCA/NaOH ratio, reaction time and temperature evaluated for degree of substitution (DS). The etherification was confirmed by FTIR and C NMR spectroscopy, and it was characterized by different analyses.

Immobilization of β-galactosidase by complexation: Effect of interaction on the properties of the enzyme.

In the present work, we aimed to explore the molecular binding between alginate and β-galactosidase, as well as the effect of this interaction on the activity retention, thermal stability, and kinetic properties of the enzyme. The impact of pH and enzyme/alginate ratio on physicochemical properties (turbidity, morphology, particle size distribution, ζ-potential, FTIR, and isothermal titration calorimetry) was also evaluated. The ratio of biopolymers and pH of the system directly affected the critical pH of complex formation; however, a low alginate concentration (0.

Effect of xanthan gum or pectin addition on Sacha Inchi oil-in-water emulsions stabilized by ovalbumin or tween 80: Droplet size distribution, rheological behavior and stability.

The aim of this work was to studied the formation, stability and characterization of oil-in-water emulsions formed by Sacha Inchi oil (SIO) 8% (w/w) with either ovalbumin (Ova) or Tween 80 (Tw80), as emulsifiers at 0.5%-2.0% (w/w) and stabilized with pectin (Pec) at 1.

Formation and characterization of the complex coacervates obtained between lactoferrin and sodium alginate.

The aim of this study was to evaluate the influence of some parameters (pH, NaCl, and ratio of biopolymers) on the formation of the complex coacervates of lactoferrin and sodium alginate. Different ratios of lactoferrin:sodium alginate were tested (1:1, 1:2, 1:4,1:8, 2:1, 4:1, and 8:1) at pH levels ranging from 2.0 to 7.

Interpolymeric Complexes Formed Between Whey Proteins and Biopolymers: Delivery Systems of Bioactive Ingredients.

Whey proteins are obtained from dairy industry waste. Studies involving the analysis of the bioactive compounds in whey show health benefits, as it is an excellent source of indispensable amino acids. Milk whey contains principally β-lactoglobulin, α-lactoglobulin, bovine serum albumin, and lactoferrin, proteins with innumerable functional and technological properties.

Interpolymer complexation of egg white proteins and carrageenan: Phase behavior, thermodynamics and rheological properties.

The complexation between lysozyme/carrageenan and ovalbumin/carrageenan was studied in situ using acidification. The complexes were analyzed in solutions with different NaCl concentrations and different protein/polysaccharide ratios. As the protein/polysaccharide ratio increased from 1:1 to 10:1, critical structure forming events (i.

Complex coacervation between lysozyme and pectin: Effect of pH, salt, and biopolymer ratio.

The complexation between lysozyme and pectin was studied by acidification using zeta potential, turbidity measurements and calorimetry titration. The complexes were analyzed in various NaCl concentrations with different ratios. At ratio 1:1 with 0.

Heteroprotein complex coacervates of ovalbumin and lysozyme: Formation and thermodynamic characterization.

The formation of heteroprotein coacervates obtained by the interaction of ovalbumin (Ova) and lysozyme (Lys) was investigated using turbidimetric analysis and the zeta potential at different protein ratios, pH values and concentrations of NaCl. The complexes were formed over a wide pH range with a 1:1 (Ova:Lys) ratio and the highest turbidity was observed at pH 7.5, which optimal biopolymer interactions occurring.

Microencapsulation of sacha inchi oil using emulsion-based delivery systems.

In this study, sacha inchi oil (SIO) was microencapsulated by emulsion-based systems using ovalbumin (Ova), pectin (Pec), and xanthan gum (XG), followed by freeze-drying. The microencapsulation was confirmed using Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), thermogravimetric analysis (TGA), and scanning electron microscopy (SEM). The stability of omega-3 in SIO alone as well as in microencapsulated SIO was assessed by nuclear magnetic resonance (H NMR) spectroscopy after human gastric simulation (HGS).

Complex coacervates obtained from peptide leucine and gum arabic: formation and characterization.

In this study, interactions between polypeptide-leucine (0.2% w/w) and gum arabic (0.03, 0.

Fatty acids profile of Sacha Inchi oil and blends by 1H NMR and GC-FID.

This study aimed at the characterization of blends of Sacha Inchi oil (SIO) with different ratios of SO (soybean oil) and CO (corn oil) by nuclear magnetic resonance ((1)H NMR), compared with the data obtained by gas chromatography with a flame ionization detector (GC-FID). The (1)H NMR and GC-FID data from different ratios of SIO were adjusted by a second order polynomial equation. The two techniques were highly correlated (R(2) values ranged from 0.

Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review.

The products formed by glycosylation of food proteins with carbohydrates via the Maillard reaction, also known as conjugates, are agents capable of changing and improving techno-functional characteristics of proteins. The Maillard reaction uses the covalent bond between a group of a reducing carbohydrates and an amino group of a protein. This reaction does not require additional chemicals as it occurs naturally under controlled conditions of temperature, time, pH, and moisture.

Partitioning of caseinomacropeptide in aqueous two-phase systems.

This study evaluates the influence of type of salt and temperature on the partition coefficient of caseinomacropetide (CMP) to determine the best conditions for the recovery of CMP in aqueous two-phase systems (ATPS) composed by poly(ethylene glycol) (PEG) 1500 and an inorganic salt (potassium phosphate, sodium citrate, lithium sulfate or sodium sulfate). In all systems, CMP presented affinity for the PEG-rich phase. The PEG1500+lithium sulfate showed the highest values of partitioning coefficient.

Hydrophobic interaction adsorption of hen egg white proteins albumin, conalbumin, and lysozyme.

Hydrophobic adsorption equilibrium data of the hen egg white proteins albumin, conalbumin, and lysozyme were obtained in batch systems, at 25 degrees C, using the Streamline Phenyl resin as adsorbent. The influence of three types of salt, NaCl, Na(2)SO(4), or (NH(4))(2)SO(4), and their concentration on the equilibrium data were evaluated. The salt Na(2)SO(4) showed the higher interaction with the studied proteins, thus favoring the adsorption of proteins by the adsorbent, even though each type of salt interacted in a distinct manner with each protein.