Improvement of Moist Heat Resistance of Ascorbic Acid through Encapsulation in Egg Yolk-Chitosan Composite: Application for Production of Highly Nutritious Shrimp Feed Pellets.

Egg yolk (EY) is an excellent supplement for aquatic animals and has good technofunctionality. Ascorbic acid (AA) is a potent bioactive substance and is essentially added to shrimp feed; however, it is drastically lost in both feed processing and in rearing environments. In this study, AA was microencapsulated in an EY-chitosan (CS) composite.

Electrodialytic removal of nitrate from pineapple juice: effect on selected physicochemical properties, amino acids, and aroma components of the juice.

This study aimed at investigating the effect of nitrate removal from pineapple juice by electrodialysis (ED) on selected properties of the ED-treated juice. Single-strength pineapple juice with reduced pulp content was treated by ED to reduce the nitrate concentration to 15, 10, or 5 ppm. After ED, the removed pulp was added to the ED-treated juice and its properties, including electrical conductivity, acidity, pH, total soluble solids (TSS), color, amino acids, and selected aroma compounds, were determined and compared with those of the untreated juice.

Fabrication, gastromucoadhesivity, swelling, and degradation of zein-chitosan composite ultrafine fibers.

Fabrication, via electrospinning, and characterization of an ultrafine structure architected from a blend of hydrophobic zein and hydrophilic chitosan (CS) were conducted. Poly(ethylene oxide) (PEO) and nonionic surfactant, namely, Tween 40, were employed to improve the electrospinnability of the blend, while ethanol was used as a solvent for zein. The effects of ethanol (EtOH) concentration (85% and 90%) and ratio of zein/PEO/CS (95/2.