Stability of anthocyanin extracts from chokeberry, grape, hibiscus, and purple sweet potato in ω-3-fatty acid rich oil-in-water emulsions.

The food industry is actively investigating the stability of natural red pigments to replace artificial food colorants from all food applications in the near future. In this study, the stability of coloring extracts from chokeberry, grape, hibiscus, and purple sweet potato was investigated in ω-3 fatty acid-rich flaxseed oil-in-water emulsion during storage. The red color of the oil-in-water emulsions faded within 4 days, indicating that the anthocyanin extracts were susceptible to lipid oxidation reactions of the ω-3 fatty acids.

Solidification of concentrated pea protein-pectin mixtures as potential binder.

Background: Binders in plant-based meat analogues allow different components, such as extrudate and fat particles, to stick together. Typically, binders then are solidified to transform the mass into a non-sticky, solid product. As an option for a clean-label binder possessing such properties, the solidification behavior of pea protein-pectin mixtures (250 g kg , r = 2:1, pH 6) was investigated upon heating, and upon addition of calcium, transglutaminase, and laccase, or by combinations thereof.

Comparison of Binding Properties of a Laccase-Treated Pea Protein-Sugar Beet Pectin Mixture with Methylcellulose in a Bacon-Type Meat Analogue.

A bacon-type meat analogue consists of different structural layers, such as textured protein and a fat mimetic. To obtain a coherent and appealing product, a suitable binder must glue those elements together. A mixture based on pea protein and sugar beet pectin (r = 2:1, 25% / solids, pH 6) with and without laccase addition and a methylcellulose hydrogel (6% /) serving as benchmark were applied as binder between textured protein and a fat mimetic.

Homogenization improves foaming properties of insoluble pea proteins.

Foams are essential in many food applications and require surface-active ingredients such as proteins for formation and stabilization. We investigated the influence of high-pressure homogenization on foaming properties of insoluble pea protein dispersions (5% w/w) at pH 3 and 5. Unhomogenized insoluble pea protein dispersions did not foam at either pH 3 or 5, as they consisted of large insoluble pea protein aggregates with limited surface activity.

Strategies for talent engagement and retention of Brazilian Nursing professionals.

Objective: To reflect on how human resource health managers and talent managers may engage and retain experienced nursing professionals in Brazil.

Methods: Reflection based on studies on global and Brazilian-specific nursing professionals and retention, before and during the COVID-19 pandemic.

Results: The pandemic worsened working conditions for all health professionals.

Organisational and individual resources as antecedents of older nursing professionals' organisational commitment: Investigating the mediating effect of the use of selection, optimisation and compensation strategies.

Aim And Objectives: To investigate how organisational and individual resources are linked to older (50+) nursing professionals' organisational commitment, and to examine the possible mediating role of the active use of selection, optimisation and compensation (SOC) strategies.

Background: Many healthcare organisations need to find ways to retain their older nursing professionals due to nursing shortage.

Design: To test a set of hypotheses, cross-sectional survey data (n = 396) were used.

Fast and Sensitive LC-MS/MS Method for the Quantitation of Saponins in Various Sugar Beet Materials.

An LC-MS/MS method was developed for the simultaneous quantitative analysis of the following 11 triterpene saponins within different sugar beet materials and plant compartments: betavulgaroside I (), betavulgaroside II (), betavulgaroside III (), betavulgaroside IV (), betavulgaroside VIII (), boussingoside A2 (), 3--[β-d-glucopyranosyl-(1 → 2)-(β-d-xylopyranosyl-(1 → 3))-β-d-glucuronopyranosyl]-28--β-d-glucopyranosyl-3β-hydroxyolean-12-en-28-oic acid (), betavulgaroside V (), chikusetsusaponin IVa (), calenduloside E (), and ginsenoside R0 (). Our results showed highly varying amounts of saponins within different varieties, roots, and leaves as well as different plant compartments. The amounts for sugar beet roots were in the range of 862 mg/kg to 2 452 mg/kg.

Molecularization of Foam-Active Saponins from Sugar Beet Side Streams ( ssp. var. ).

This work focuses on the isolation and characterization of saponins with a very low bitter intensity originating from sustainable plant materials, in particular the sugar beet pulp by-product stream. Via a concise foam activity screening of saponin-containing materials, which gives indications for their emulsifying ability, sugar beet root extract was selected and examined for low bitter saponins by means of activity guided fractionation. Individual saponins were isolated from sugar beet pulp, which was identified as the most convenient sugar beet saponin source.

Furan fatty acids in enriched ω-3 fish oil: Oxidation kinetics with and without added monomethyl furan fatty acid as potential natural antioxidant.

This study investigated the lipid oxidation reactions of furan fatty acids, long-chain ω-3 polyunsaturated fatty acids, and tocopherols in an enriched ω-3 fish oil to better understand their degradation kinetics. Furthermore, the influence of an added monomethyl furan fatty acid 9-(3-methyl-5-pentylfuran-2-yl) nonanoic acid (9M5) at 50-250 µM on the oxidation reactions was evaluated. The results showed that the fish oil was rich in monomethyl and dimethyl furan fatty acids (c = 1.

Formation and stability of emulsions stabilized by Quillaja saponin-egg lecithin mixtures.

Knowledge of binary emulsifiers' influence on the formation and stability of emulsion-based products is still limited. The aim of this study was to investigate the emulsifying properties of Quillaja saponin-egg lecithin mixtures at different concentration ratios (r = 5:0, 4:1, 3:2, 2:3, 1:4, and 0:5) with total emulsifier concentration set to 0.5% or 1.

Use of molecular interactions and mesoscopic scale transitions to modulate protein-polysaccharide structures.

Mixed protein-polysaccharide structures have found widespread applications in various fields, such as in foods, pharmaceuticals or personal care products. A better understanding and a more precise control over the molecular interactions between the two types of macromolecules leading to an engineering of nanoscale and colloidal building blocks have fueled the design of novel structures with improved functional properties. However, these building blocks often do not constitute the final matrix.

Influence of spray drying on the stability of food-grade solid lipid nanoparticles.

This study investigated spray drying of food-grade solid lipid particles (SLN) and nanostructured lipid carriers (NLC) containing ω-3 fish oil. Stable SLN and NLC dispersions with tristearin as carrier lipid were formed by using a combination of Quillaja saponins and high-melting lecithin as emulsifiers. Our specific goal was to study the influence of four different spray drying inlet and outlet temperatures (T = 140-170 °C/65-95 °C) and two different maltodextrin types (DE 6 and DE 21) with different molecular weights as protective wall materials on the physical and polymorphic stability of the solid lipid particles.

Quillaja Saponin Characteristics and Functional Properties.

Consumer concerns about synthetically derived food additives have increased current research efforts to find naturally occurring alternatives. This review focuses on a group of natural surfactants, the Quillaja saponins, that can be extracted from the Quillaja saponaria Molina tree. Quillaja saponins are triterpenoid saponins comprising a hydrophobic quillaic acid backbone and hydrophilic sugar moieties.

Concentration effect of Quillaja saponin - Co-surfactant mixtures on emulsifying properties.

Hypothesis: This study examined the emulsifying properties of mixed surfactant systems of Quillaja saponins and food-grade co-surfactants (Na-caseinate, pea protein, rapeseed lecithin, and egg lecithin). We hypothesized to these mixtures may build mixed adsorption layers and thus enhance emulsion stabilization.

Experiments: Oil-in-water emulsions (10%, pH 7) were prepared with different concentrations of co-surfactants (0.

Influence of heat on miscibility of Quillaja saponins in mixtures with a co-surfactant.

Thermal treatment of mixed surfactant systems can have a major impact on their phase behavior through modified interactions between the surfactants. In this study, we investigated the miscibility behavior of aqueous binary surfactant systems composed of Quillaja saponin extract and sodium caseinate, pea protein, rapeseed lecithin, or egg lecithin at different concentration ratios (0-5% w/v) at pH3, 5, and 7 upon heat treatment (25-75°C). The results revealed that the heat-treated Quillaja saponin-sodium caseinate mixtures at pH7 remained miscible when the ratio of Quillaja saponins was equal or higher to the ratio of caseinate, otherwise the mixtures flocculated due to increased hydrophobic interactions.

Sugar Beet Extract (Beta vulgaris L.) as a New Natural Emulsifier: Emulsion Formation.

The interfacial and emulsion-forming properties of sugar beet extract (Beta vulgaris L.) were examined and compared to a Quillaja extract that is widely used within the food industry. We investigated the influence of extract concentration on surface activity at oil-water and air-water interfaces and on the formation of oil-in-water emulsions (10% w/w, pH 7).

Tuning of shell thickness of solid lipid particles impacts the chemical stability of encapsulated ω-3 fish oil.

Hypothesis: This study demonstrates that tuning the shell thickness of lipid particles can modulate their oxidative stability. We hypothesized that a thick crystallized shell around the incorporated fish oil would improve the oxidative stability due to the reduced diffusion of prooxidants and oxygen.

Experiments: We prepared solid lipid nanoparticles (5%w/w lipid phase, 1.

Miscibility of Quillaja Saponins with other Co-surfactants under Different pH Values.

The miscibility behavior of mixed surfactant systems and the influence of extrinsic parameters are crucial for their application as emulsifiers. Therefore, the objective of this study was to evaluate the miscibility behavior of mixed systems composed of commercial Quillaja saponin and a co-surfactant, namely sodium caseinate, pea protein, rapeseed lecithin, or egg lecithin. These mixtures were evaluated macro- and microscopically at different concentration ratios (maximum concentration 5% w/v) at pH 3, 5, and 7 at 25 °C.

Influence of encapsulated functional lipids on crystal structure and chemical stability in solid lipid nanoparticles: Towards bioactive-based design of delivery systems.

We investigated the influence of physicochemical properties of encapsulated functional lipids--vitamin A, β-carotene and ω-3 fish oil--on the structural arrangement of solid lipid nanoparticles (SLN). The relationship between the crystal structure and chemical stability of the incorporated bioactive lipids was evaluated with different emulsifier compositions of a saponin-rich, food-grade Quillaja extract alone or combined with high-melting or low-melting lecithins. The major factors influencing the structural arrangement and chemical stability of functional lipids in solid lipid dispersions were their solubility in the aqueous phase and their crystallization temperature in relation to that of the carrier lipid.

Formation of transparent solid lipid nanoparticles by microfluidization: influence of lipid physical state on appearance.

Hypothesis: This study investigated the influence of liquid-solid transition and particle size on the optical properties of nanoemulsions. The hypothesis was that the crystallization of lipid droplets influences the nanoemulsion appearance.

Experiments: Liquid and solid nanoemulsions (10 wt% octadecane, 1-5 wt% sodium dodecylsulfate) were formed by high-pressure microfluidization (5000-28,500 psi) at 45 °C.

Influence of droplet size on the antioxidant activity of rosemary extract loaded oil-in-water emulsions in mixed systems.

The influence of droplet size on the antioxidant activity of oil-in-water emulsions loaded with rosemary extract in mixed emulsion systems was investigated. Firstly, differently sized hexadecane-in-water model emulsions (10% (w/w) hexadecane, 2% (w/w) Tween 80, pH 5 or 7) containing 4000 ppm rosemary extract in the oil phase or without added antioxidant were prepared using a high shear blender and/or high-pressure homogenizer. Secondly, emulsions were mixed with fish oil-in-water emulsions (10% (w/w) fish oil, 2% (w/w) Tween 80, pH 5 or 7) at a mixing ratio of 1 : 1.

Isothermal titration calorimetric analysis on solubilization of an octane oil-in-water emulsion in surfactant micelles and surfactant-anionic polymer complexes.

Polymers may alter the ability of surfactant micelles to solubilize hydrophobic molecules depending on surfactant-polymer interactions. In this study, isothermal titration calorimetry (ITC) was used to investigate the solubilization thermodynamics of an octane oil-in-water emulsion in anionic sodium dodecylsulphate (SDS), nonionic polyoxyethylene sorbitan monooleate (Tween 80), cationic cetyltrimethylammonium bromide (CTAB) surfactant micelles and respective complexes formed by these micelles and an anionic polymer (carboxymethyl cellulose). Results indicated that the oil solubilization in single ionic micelles was endothermic, while in nonionic micelles or mixed ionic/nonionic micelles it was exothermic.

Influence of surfactant composition on physical and oxidative stability of Quillaja saponin-stabilized lipid particles with encapsulated ω-3 fish oil.

The purpose of this study was to investigate the potential of a saponin-rich extract of Quillaja saponaria to replace bile salts in the surfactant formulations for stabilization of nanostructured lipid carriers (NLC). The influence of Quillaja extract and/or high-melting lecithin at different concentrations on physical and oxidative stability was evaluated in (i) NLC containing tristearin and ω-3 fish oil, (ii) ω-3 fish oil-in-water emulsion, and (iii) solid lipid nanoparticles (SLN) containing tristearin. Best physical, polymorphic and oxidative stability of NLC were achieved with a surfactant combination of 2.

Influence of co-surfactants on crystallization and stability of solid lipid nanoparticles.

Hypothesis: The purpose of this study was to find a suitable co-surfactant to replace non-food grade bile salts in solid lipid nanoparticle (SLN) formulations. The hypothesis was that the molecular structure and physical properties of co-surfactant modulate the stabilization of SLNs upon polymorphic transition.

Experiments: Tristearin SLNs were prepared by using two main surfactants: saturated high-melting lecithin, and unsaturated low-melting lecithin.