Optimization of Delivery and Bioavailability of Encapsulated Caffeic Acid.

Caffeic acid is a widely distributed phenolic acid. It is described in the scientific literature that caffeic acid has poor solubility. The aim of this study was to improve the solubility of caffeic acid for better dissolution kinetics when administered orally.

Exploring the Potential of Sustainable Acid Whey Cheese Supplemented with Apple Pomace and GABA-Producing Indigenous Strain.

This study aimed to utilize two by-products, acid whey and apple pomace, as well as an indigenous LL16 strain with the probiotic potential to produce a sustainable cheese with functional properties. Acid whey protein cheese was made by thermocoagulation of fresh acid whey and enhancing the final product by adding apple pomace, LL16 strain, or a mixture of both. The sensory, the physicochemical, the proteolytic, and the microbiological parameters were evaluated during 14 days of refrigerated storage.

Fiber-Rich Cranberry Pomace as Food Ingredient with Functional Activity for Yogurt Production.

In this study, different amounts (from 2% to 4.5%) of dietary fiber-rich cranberry pomace (CP) were added to yogurt before or after fermentation to increase dietary fiber content without changing the textural properties of the product. The addition of CP reduced whey loss, improved the firmness and viscosity, increased the total phenol compound content and the antioxidant capacity values (DPPH•, ABTS, and ORAC) of the yogurt in a dose-dependent manner, and had no significant effect on the viability of the yogurt culture bacteria.

Characterization of Berry Pomace Powders as Dietary Fiber-Rich Food Ingredients with Functional Properties.

This study aimed to evaluate and compare the dried pomace powder of cranberries, lingonberries, sea buckthorns, and black currants as potential food ingredients with functional properties. The composition and several physicochemical and adsorption properties associated with their functionality were investigated. Tested berry pomace powders were rich in dietary soluble fiber (4.

Formulating protein-based beverages for the dysphagia diets of the elderly: viscosity, protein quality, in vitro digestion, and consumers acceptability.

Background: Dysphagia is defined as a disorder of the swallowing mechanism. The most common management of dysphagia is diet modification by thickening food and beverages. This study aimed to obtain protein-based beverages for the dysphagia diets of the elderly, corresponding to the 'honey' (III) level of dysphagia fluids according to the National Dysphagia Diet classifications, and containing 100 g kg of good-quality proteins with a high rate of hydrolysis during digestion.

Designing multiple bioactives loaded emulsions for the formulations for diets of elderly.

In this study, a stable double emulsion loaded with essential bioactives for the elderly was prepared using a two-step mechanical emulsification process. Vitamins B6, B12, and C and anthocyanin-rich black chokeberry pomace extract were added in the inner water phase and vitamins A and D3 were added in the oil phase of the double emulsion. The loaded emulsion showed excellent creaming stability (<96%), even distribution of droplet size, and high viscosity during 30 days of storage.

Impact of Interfacial Composition on Emulsion Digestion Using In Vitro and In Vivo Models.

This study explored the influence of different emulsification layers as mono- and bilayers on lipid digestion by using in vitro and in vivo digestion methods. The monolayer emulsion of rapeseed oil contained whey proteins and the bilayer emulsion, whey proteins and carboxymethyl cellulose. The in vitro digestion using human gastrointestinal enzymes showed that the lipid digestion as free fatty acids was slowed down in the bilayer emulsion compared with the monolayer.

Detailed investigation of the production of the bread flavor component 6-acetyl-1,2,3,4-tetrahydropyridine in proline/1,3-dihydroxyacetone model systems.

The production of 6-acetyl-1,2,3,4-tetrahydropyridine (ATHP), an important Maillard flavor component, in the reaction of L-(-)-proline and 1,3-dihydroxyacetone was investigated as a function of different reaction conditions. The two major side products from the reaction were identified as 5-acetyl-6-methyl-2,3-dihydro-1H-pyrrolizine and 5-acetyl-6-hydroxymethyl-2,3-dihydro-1H-pyrrolizine, the last one being a new compound described here for the first time. A maximum yield of ATHP of 2.

Characterization of model melanoidins by the thermal degradation profile.

Different types of model melanoidins were thermally degraded, with subsequent identification of the volatiles produced, to obtain and compare the thermal degradation profile of various melanoidins. At first, the volatiles produced from heated glucose/glycine standard melanoidins were compared with glucose/glutamic acid and L-(+)-ascorbic acid/glycine standard melanoidins. In the headspace of heated glucose/glycine melanoidins, mainly furans, were detected, accompanied by carbonyl compounds, pyrroles, pyrazines, pyridines, and some oxazoles.

Flavor release in the presence of melanoidins prepared from L-(+)-ascorbic acid and amino acids.

High-molecular-weight (HMW) water-soluble melanoidins were prepared from model systems of L-(+)-ascorbic acid-glycine, L-(+)-ascorbic acid-lysine, L-(+)-ascorbic acid-glutamic acid, and glucose-glycine using a very recently approved standard protocol. The amount of HMW water-soluble melanoidins prepared from L-(+)-ascorbic acid was over 5-15 times higher than the amount obtained from glucose. The study of the release of a model flavor compound, namely isoamyl acetate, from melanoidins by solid-phase microextraction (SPME) showed that SPME is a suitable technique for the analysis of flavor release from melanoidin-containing solutions.

Thermal degradation studies of glucose/glycine melanoidins.

Nondialyzable and water-insoluble melanoidins, isolated from a glucose/glycine model reaction mixture, which was prepared in a standardized way according to the guidelines of the COST Action 919, were heated at different temperatures ranging from 100 to 300 degrees C. Among the volatile compounds, which were analyzed by SPME and GC-MS, pyrazines, pyridines, pyrroles, and furans were detected. In general, total amounts of volatile compounds increased with the temperature.