Improvement in the oxidative stability of microencapsulated linseed oil using carob protein hydrolysates and multilayer emulsions.

The microencapsulation of linseed oil in multilayer emulsions stabilized by carob protein hydrolysates was evaluated in this study. Linseed oil was emulsified in both multilayer and single layer interfacial emulsions using either carob protein concentrate or carob protein hydrolysate. The protein hydrolysate was able to increase the encapsulation efficiency by up to 12 % compared to non-hydrolyzed concentrated protein.

Enzymatic hydrolysis improves the encapsulation properties of rice bran protein by increasing retention of anthocyanins in microparticles of grape juice.

There is a growing demand for the food industry to find appealing matrices that display a clean and sustainable label capable of replacing animal proteins in the encapsulation market for natural pigments. Therefore, this study evaluated the impact of enzymatic hydrolysis by Flavourzyme protease on the encapsulation properties of rice bran proteins, aiming to protect anthocyanins in grape juice microparticles. To achieve this, rice bran protein hydrolysates (RPH) with low (5%, LRPH), medium (10%, MRPH), and high (15%, HRPH) degrees of hydrolysis (DH) were used combined with maltodextrin as carrier agents for the microencapsulation of grape juice by spray drying.

A physicochemical evaluation of ossein-hydroxyapatite within the bovine bone matrix revealed demineralization and making type I collagen available as a result of processing and solubilization by acids.

Bovine bone is an animal-origin matrix rich in type I collagen (COL I) and it necessitates prior demineralization and makes COL I available. This study investigated the ossein-hydroxyapatite physicochemical properties evaluation as a result of processing and solubilization by acids and revealed the bone matrix demineralization and making COL I available. The tibia residue from bovine sources was processed, ground, and transformed into bone matrix powder.

Microencapsulation of organic coffee husk polyphenols: Effects on release, bioaccessibility, and antioxidant capacity of phenolics in a simulated gastrointestinal tract.

Whey protein concentrate (WPC) and maltodextrin were used to microencapsulate polyphenols extract from organic coffee husks by spray drying. The microparticles were characterized and evaluated for their influence on the release, bioaccessibility, and antioxidant capacity of polyphenols in the simulated gastrointestinal tract. WPC as a single encapsulating agent promoted better yield (54.

Rice bran protein increases the retention of anthocyanins by acting as an encapsulating agent in the spray drying of grape juice.

Rice bran protein concentrate (RPC), an industrial by-product, may emerge as a green alternative for substituting animal proteins in microencapsulating compounds of interest. This study applied RPC, combined with maltodextrin (MD) as carrier agents, in the spray drying of grape juice, a product rich in these bioactive compounds, seeking to protect anthocyanins from degradation. The effects of carrier agent concentration [C: 0.

Novel Brazilian hop (Humulus lupulus L.) extracts through supercritical CO extraction: Enhancing hop processing for greater sustainability.

Hop cultivation has been increasing in the past decade in Brazil, demanding a better understanding of how the processing influences the national hop varieties. Despite the hop process being well-established in the producer countries, there is still room for optimization to reduce energy consumption for a more sustainable process. This study's main purpose was to understand the influence of drying and supercritical CO extraction on the quality of hop extracts.

Performance of rice protein hydrolysates as a stabilizing agent on oil-in-water emulsions.

Rice protein isolate (RPI) has been receiving increasing attention from the food industry due to its performance as an emulsifier. However, it is possible to enlarge its field of applications through enzymatic hydrolysis. Therefore, this work aimed to investigate the effects of the controlled enzymatic hydrolysis (degree of hydrolysis DH as 2, 6, and 10%) using Flavourzyme on the physicochemical properties of rice protein and to identify the minimum concentration of these hydrolysates (0.

Lentil protein: impact of different extraction methods on structural and functional properties.

Plant proteins with improved solubility, foaming, and emulsifying properties are required to meet the demand for plant-based foods. This study evaluated the influence of alkaline extraction combined with enzyme- and ultrasound-assisted extraction on lentil protein structure and functionality. Enzyme- and ultrasound-assisted extractions were not capable of increasing the protein yield compared to alkaline extraction alone.

Potato protein: current review of structure, technological properties, and potential application on spray drying microencapsulation.

Studies regarding spray drying microencapsulation are aplenty available; especially focusing on processing parameters, microparticle characteristics and encapsulation efficiency. Hence, there is a rising interest in tailoring wall materials aiming to improve the process's effectiveness. Reflecting a market trend in the food industry, plant-based proteins are emerging as alternative protein sources, and their application adaptability is an increasing research of interest related to consumers' demand for healthy food, product innovation, and sustainability.

Effect of chia oil and pea protein content on stability of emulsions obtained by ultrasound and powder production by spray drying.

Chia oil is susceptible to oxidation and to make this oil application into foodstuffs possible, chia-oil based microparticles were produced. Oil-in-water emulsions were produced by ultrasound and their stability was maximized using a central composite rotational design (X: pea protein X: oil concentration). Hi-Cap 100 (HC) or maltodextrin (MD) were used as carrier agents in spray drying.

Storage stability of 5-caffeoylquinic acid in powdered cocona pulp microencapsulated with hydrolyzed collagen and maltodextrin blend.

The encapsulation efficiency of spray-dried cocona pulp encapsulated with a blend of maltodextrin (MD) and hydrolyzed collagen (HC) (CP-ENC) and the stability, color parameters, antioxidant capacity (FRAP and ABTS), and 5-caffeoylquinic acid content were evaluated through 120 days of storage, at every 15 days, at 25 and 35 °C. The results of CP-ENC were compared to those of pure freeze-dried cocona pulp (CP-nENC). The sorption isotherms and glass transition temperatures (Tg) were determined in order to evaluate the stability of the cocona powder.

Enzymatic pretreatment in the extraction process of soybean to improve protein and isoflavone recovery and to favor aglycone formation.

This research aimed to evaluate the pretreatment of soybean with the carbohydrase multi-enzyme complex "Viscozyme L", during the extraction process; in order to improve the recovery of proteins and isoflavones in soybase, and reduce the loss of these compounds through the okara residue. Three concentrations of enzyme were studied at 50 °C, along with an experiment carried out without enzyme addition (control experiment). The results were also evaluated in relation to standard soybase processing.

Modulation of aroma release of instant coffees through microparticles of roasted coffee oil.

We report, on the successful addition of spray-dried microparticles containing roasted coffee oil, to soluble coffee (SC) and instant cappuccino (IC), to increase and tailor aroma release. Using PTR-ToF-MS (Proton Transfer Reaction Time-of-Flight Mass Spectrometry), five parameters were defined from time series intensity for each VOC, to compare the performance of different products: total area under the curve (AUC), area under the curve of burst (AUC-burst), maximum signal intensity, final intensity (5 min), and ratio AUC-burst/AUC. Microparticles with higher loads of roasted coffee oil were effective in increasing aroma intensity in SC while, for IC, all loads of microparticles improved aroma intensity.

Novel experimental approach to study aroma release upon reconstitution of instant coffee products.

This study presents an experimental approach to study the kinetics and fast release of volatile organic compounds (VOCs) upon reconstitution of instant coffee products. A sampling setup coupled to PTR-ToF-MS (Proton Transfer Reaction Time-of-Flight Mass Spectrometry) for the automated and reproducible reconstitution of instant coffee products was developed to monitor the dynamic release of VOCs. A rapid release of aroma compounds was observed in the first seconds upon hot water addition ("aroma burst"), followed by subsequent decrease in headspace (HS) intensities over the course of analysis.

Optimizing the potential bioactivity of isoflavones from soybeans via ultrasound pretreatment: Antioxidant potential and NF-κB activation.

Soybean consumption has been associated with health benefits. However, the effect of ultrasound (US) soybean pretreatment in terms of potential health benefits has not been investigated so far. Accordingly, the total phenolic content (TPC) and the total aglycone content (TAC) were optimized using the Box-Behnken design.

Soybean ultrasound pre-treatment prior to soaking affects β-glucosidase activity, isoflavone profile and soaking time.

Ultrasound may convert conjugated isoflavones into their corresponding aglycones, the best form for absorption in the human body. However, ultrasound may also influence the activity of endogenous β-glucosidase. Therefore, the present work evaluated the effects of soybean ultrasound pre-treatment by applying the Box-Behnken design prior to soaking, a step that is important for industries to prepare certain soy products.

Action of multi-enzyme complex on protein extraction to obtain a protein concentrate from okara.

The objective of this study was to optimize the extraction of protein by applying a multi-enzymatic pretreatment to okara, a byproduct from soymilk processing. The multi-enzyme complex Viscozyme, containing a variety of carbohydrases, was used to hydrolyze the okara cell walls and facilitate extraction of proteins. Enzyme-assisted extraction was carried out under different temperatures (37-53 °C), enzyme concentrations (1.

Optimization of ultrasound-assisted extraction of grape-seed oil to enhance process yield and minimize free radical formation.

Background: Grape seeds are a relatively abundant source of oil and bioactive compounds. To use this byproduct, the current work aimed to optimize the ultrasound-assisted extraction (UAE) of grape-seed oil to obtain greater process yield and minimize free radical formation in the oil.

Results: The optimal condition was 15 °C with an ultrasonic wave amplitude of 42 µm, leading to a process yield of 82.

Optimization of the enzymatic hydrolysis of Blue shark skin.

Enzymatic hydrolysis of Blue shark skin using Protamex™ was evaluated seeking optimal process conditions. The influence of temperature (45 to 65 °C), pH (6.8 to 8), and enzyme/substrate ratio (E/S; 1% to 5%) on the responses of degree of hydrolysis and protein recovery were determined and process optimization was performed looking for maximum value of the responses.