Selenium-enriched plant foods: Selenium accumulation, speciation, and health functionality.

Selenium (Se) is an essential element for maintaining human health. The biological effects and toxicity of Se compounds in humans are related to their chemical forms and consumption doses. In general, organic Se species, including selenoamino acids such as selenomethionine (SeMet), selenocystine (SeCys), and Se-methylselenocysteine (MSC), could provide greater bioactivities with less toxicity compared to those inorganics including selenite (Se IV) and selenate (Se VI).

Fabrication of Spray-Dried Microcapsules Containing Noni Juice Using Blends of Maltodextrin and Gum Acacia: Physicochemical Properties of Powders and Bioaccessibility of Bioactives during In Vitro Digestion.

Microencapsulation of fermented noni juice (FNJ) into powder format could protect bioactive compounds, reduce the unpleasant odour and improve the acceptability for consumers. Blends of maltodextrin (MD) and gum acacia (GA) were used to achieve spray-drying microencapsulation of noni juice at different blending ratios. The physicochemical properties including microstructure, moisture content, water activity, particle size, bulk/tapped density, dissolution rate, ATR-FTIR and the bioaccessibility of bioactive compounds in powders during in vitro digestion were examined.

Effect of O, Ni coatings, and iron oxide phases on pentachlorophenol dechlorination by zero-valent iron.

This study explores the zero-valent iron (ZVI) dechlorination of pentachlorophenol (PCP) and its dependence on the dissolved oxygen (O), presence/formation of iron oxides, and presence of nickel metal on the ZVI surface. Compared to the anoxic system, PCP dechlorination was slower in the presence of O, which is a potential competitive electron acceptor. Despite O presence, Ni deposited on the ZVI surfaces catalyzed the hydrogenation reactions and enhanced the PCP dechlorination by Ni-coated ZVI bimetal (Nic/Fe).

Retrogradation of Maize Starch after High Hydrostatic Pressure Gelation: Effect of Amylose Content and Depressurization Rate.

High hydrostatic pressure (HHP) has been employed to gelatinize or physically modify starch dispersions. In this study, waxy maize starch, normal maize starch, and two high amylose content starch were processed by a HHP of the order of 600 MPa, at 25°C for 15min. The effect of HHP processing on the crystallization of maize starches with various amylose content during storage at 4°C was investigated.