Microencapsulation and Probiotic Characterization of LM-20: Therapeutic Application in a Murine Model of Ulcerative Colitis.

Background: Microencapsulation improves the storage, handling, and administration of probiotics by protecting them from environmental factors and adverse conditions in the gastrointestinal tract. This process facilitates their controlled delivery in the body, which can simplify their use in therapies without compromising their therapeutic efficacy.

Objectives: This study investigates the microencapsulation of LM-20, its probiotic properties, and its effects in a murine model of ulcerative colitis.

Extraction of Purple Prickly Pear () Mucilage by Microfiltration, Composition, and Physicochemical Characteristics.

Mucilages are valuable to the food industry, but the solvents used to extract and concentrate them are detrimental to the environment. Therefore, environmentally friendly technologies that preserve the properties of biopolymers and reduce the use of solvents are being sought. In this work, the mucilage of (mesocarp-endocarp) was extracted by two methods: In the first one, the pulp from the mesocarp-endocarp was extracted by ethanol precipitation and centrifugation cycles, then dried at room temperature.

Egg White-Based Gels with Candelilla Wax: A Study of Rheological, Mechanical, Calorimetric and Microstructural Properties.

Bigels (BGs) are innovative composite systems that integrate oleogel and hydrogel structures, and are gaining increasing attention for their unique textural and functional properties in food applications. This study evaluated the rheological and mechanical properties of egg white-based bigels incorporating candelilla wax (CW) as an oleogelator. The results indicate that different egg white protein (EWP) (5-10%) concentrations and hydrogel-to-oleogel ratios (20:80 to 80:20) significantly influenced the structural and functional properties of the bigels.

Recommended food supplies under conditions of natural and provoked catastrophes.

Natural catastrophes include those of biological origin as the pandemic provoked by virus SARS CoV2, earthquakes, flooding and hurricanes among others, while provoked ones are mainly those related to wars and social movements. These situations may cause food shortage and challenge food safety and security systems. In this review, strategies to produce foods aimed to alleviate food needs before, during and after catastrophic conditions are described based on the supply of various processed, intermediate and low moisture foods and three categories of food supplies are depicted based on the nature of the adverse conditions, Also, relevant patents on on innovative food preparations and containers for disaster areas are discussed.

Synthesis, Controlled Release, and Stability on Storage of Chitosan-Thyme Essential Oil Nanocapsules for Food Applications.

The nanoencapsulation of thyme essential oil has been greatly important in food science, given its remarkable antioxidant and antimicrobial capacity. However, its analysis in storage has not been established in terms of physical stability, antioxidant capacity, and release studies. In this paper, chitosan-thyme oil nanocapsules were prepared by the ionic gelation method.

Water droplet spreading and recoiling upon contact with thick-compact maltodextrin agglomerates.

Background: The food and pharmaceutical industries handle a number of compounds in the form of agglomerates which must be put into contact with water for rehydration purposes. In this work, liquid-solid interaction between water and maltodextrin thick-compact agglomerates was studied at different constituent particle sizes for two compression forces (75 and 225 MPa).

Results: Rapid droplet spreading was observed which was similar in radius to the expected one for ideal, flat surfaces.