A set of carrageenans produced in the potassium form and with chemical structures varying from pure iota-carrageenans to nearly pure kappa-carrageenans is submitted to ultrasonication to reduce their molecular masses Mw while maintaining a constant chemical structure and a polydispersity index around 2. The kinetics of ultrasound-induced chain scission are found to be slower for polysaccharides richer in kappa-carrageenan disaccharide units. From the elasticity of samples directly gelled in a rheometer at 1 /% in 0.
View Article and Find Full Text PDFThe viscoelastic response of carrageenan hydrogels to large amplitude oscillatory shear (LAOS) has not received much attention in the literature in spite of its relevance in industrial application. A set of hybrid carrageenans with differing chemical compositions are gelled in the presence of KCl or NaCl, and their nonlinear viscoelastic responses are systematically compared with mixtures of kappa- and iota-carrageenans of equivalent kappa-carrageenan contents. Two categories of LAOS response are identified: strain softening and strain hardening gels.
View Article and Find Full Text PDFThe present study aimed to investigate the properties of calcium-rich soy protein isolate (SPI) gels (14% SPI; 100 mM CaCl), the effects of incorporating different concentrations locust bean gum (LBG) (0.1-0.3%, /) to the systems and the stability of the obtained gels.
View Article and Find Full Text PDFCassava starch nanoparticles (SNP) were produced using the nanoprecipitation method after modification of starch granules using ultrasound (US) or heat-moisture treatment (HMT). To produce SNP, cassava starches were gelatinized (95 °C/30 min) and precipitated after cooling, using absolute ethanol. SNPs were isolated using centrifugation and lyophilized.
View Article and Find Full Text PDFQuinoa starch nanocrystals (QSNCs), obtained by acid hydrolysis, were used as a reinforcing filler in cassava starch films. The influence of QSNC concentrations (0, 2.5, 5.
View Article and Find Full Text PDFPeels and seeds are byproducts generated during the processing of fruits and vegetables that have been cut off or rejected in the food industry. Pumpkin peels are an example of products that provide valuable nutritional aspects but that have low commercial value. This work aimed at recovering carotenoids from pumpkin peels to produce valuable powders.
View Article and Find Full Text PDFAlthough has shown potential utilization as a bio-vehicle for encapsulation, there are no reports about the functionality of natural colorants encapsulated using yeast cells. The main objectives of this study were to produce natural food coloring by encapsulating extracts from grape pomace (GP) and jabuticaba byproducts (JB) in brewery waste yeast and evaluate the functionality of the pigments by their incorporation into yogurts. Particles produced by the encapsulation of extracts from GP and JB in using 5% of yeast had the highest encapsulation efficiencies for both anthocyanins (11.
View Article and Find Full Text PDFBuriti and pequi oils are rich in carotenoids and beneficial to human health; however, carotenoid oxidation during storage causes color loss in foods, making it difficult to use these oils in food products. This research aimed to encapsulate pequi oil and co-encapsulate pequi and buriti oils by emulsification using whey protein isolate (WPI) as an emulsifier in two forms, natural (unheated) and heated, followed by freeze-drying. The emulsions were studied by droplet size under different stress conditions, instability index, and rheology.
View Article and Find Full Text PDFQuinoa starch (QS) acid hydrolysis was investigated, focusing on the kinetics and physicochemical properties of nanocrystals production as a function of temperature (30, 35 and 40 °C). Waxy maize starch (WMS) was hydrolyzed at 40 °C for comparison. QS presented different hydrolysis percentages at 30 °C (63%), 35 °C (73%) and 40 °C (91%), on the fifth day.
View Article and Find Full Text PDFBioactive compounds are sensitive to many factors, and they can alter the sensory characteristics of foods. Microencapsulation could be a tool to provide protection and allow the addition of bioactives in new matrices, such as sugarcane juice. This study focused on producing and evaluating the potential function of probiotics and proanthocyanidin-rich cinnamon extract (PRCE), both in free and encapsulated forms when added to sugarcane juice.
View Article and Find Full Text PDFBeta-carotene is an extremely interesting bioactive compound in the food industry due to its antioxidant capacity and pro-vitamin A activity. However, its incorporation into food products can be challenging, as it is highly hydrophobic and chemically unstable. The aim of this study was to evaluate the feasibility of incorporating beta-carotene-loaded solid lipid microparticles (SLMs) stabilized with a hydrolyzed soy protein isolate in yogurt.
View Article and Find Full Text PDFThe fatty acids found in nuts are important regulators of the metabolism. These acids are frequently associated with a reduction of serum cholesterol and body fat and a lower risk of developing cardiovascular disease. In this context, the aim of this study was to identify and quantify the nut oil fatty acids from and investigate their metabolic effects in rats with hyperlipidemia induced by a diet rich in fructose.
View Article and Find Full Text PDFThe objective of this study was to investigate the feasibility of producing cold-set emulsion filled gels (EFG), using soy protein isolate (SPI) and xanthan gum (XG) and incorporating curcumin-loaded solid lipid microparticles (SLM). For this purpose, the formulation G (15%, w/v SPI, 0.1%, w/v XG and 5mM CaCl) was selected for the production of EFG.
View Article and Find Full Text PDFThe consumption of omega-3 fatty acids and phytosterol promotes the reduction of cholesterol and triacylglycerol levels. However, such compounds are susceptible to oxidation, which hampers their application. The objective of this work was to coencapsulate echium oil, phytosterols and sinapic acid (crosslinker/antioxidant), and incorporate the obtained microcapsules into yogurt.
View Article and Find Full Text PDFEmulsion-filled gels are classified as soft solid materials and are complex colloids formed by matrices of polymeric gels into which emulsion droplets are incorporated. Several structural aspects of these gels have been studied in the past few years, including their applications in food, which is the focus of this review. Knowledge of the rheological behavior of emulsion-filled gels is extremely important because it can measure interferences promoted by droplets or particle inclusion on the textural properties of the gelled systems.
View Article and Find Full Text PDFMicroencapsulation by complex coacervation using gelatin and arabic gum (AG) as wall materials and transglutaminase for crosslinking is commonly used. However, AG is only produced in a few countries and transglutaminase is expensive. This work aimed to evaluate the encapsulation of echium oil by complex coacervation using gelatin and cashew gum (CG) as wall materials and sinapic acid (S) as crosslinker.
View Article and Find Full Text PDFThe aims of this study were to produce and evaluate solid lipid microparticles (SLMs) loaded with soy protein hydrolysate (HP). The SLMs were produced by spray chilling with an active material and carrier ratio of 1:5 and 1:10 and in two feed preparations: emulsion and suspension. The rheological parameters of the feeds produced by emulsions were studied, morphological characteristics of the SLMs were examined via scanning electron microscopy (SEM) and confocal microscopy, the particle size and distribution were measured via laser light diffraction, and the structural properties of the SLMs were characterized via infrared (FTIR) spectroscopy and X-ray diffraction (XRD).
View Article and Find Full Text PDF