Article
Biotechnology & Applied Microbiology
Sun-Il Kim, Jin-Woo Kim, Ki-Tae Kim, Chang-Ho Kang
Summary: The study confirmed the protective effect of low molecular weight collagen-peptide on microbial stability damaged by freezing, and its ability to increase bacterial survivability in the gastrointestinal tract. Low molecular weight collagen-peptide, as a novel protective agent, shows potential in improving the stability of various probiotics.
FERMENTATION-BASEL
(2021)
Article
Chemistry, Applied
Hujun Xie, Chengzhi Liu, Jian Gao, Jieyu Shi, Fangfang Ni, Xin Luo, Ying He, Gerui Ren, Zisheng Luo
Summary: Complex nanoparticles of Zein-Lecithin-EGCG were successfully fabricated, showing high encapsulation efficiency and antioxidative capacity. The release of EGCG in simulated gastric and intestinal fluids behaved closely to Fick and First release mechanisms, respectively. The encapsulation of EGCG by Z-L nanocomplexes was achieved through electrostatic, hydrophobic, and hydrogen bonding interactions, leading to excellent stability and sustained release performance for potential applications in the food industry.
Article
Biochemistry & Molecular Biology
Kuang-Tzu Huang, Jia-Hong Lin, Ting-Xuan Chang, Yu-Lan Lin, Sin-Jen Lee, Ya-Yun Zheng, Yi-Huang Hsueh
Summary: This study investigated the effectiveness of microencapsulation in enhancing the survival of probiotic Bifidobacterium bifidum. The results showed that encapsulation with 1.0% gamma-PGA + 20% MD significantly improved the tolerance of B. bifidum to simulated gastrointestinal fluids and increased its stability during storage. X-ray photoelectron spectroscopy analysis also revealed stronger chemical bond interactions between the bacterial membrane and the composites due to the incorporation of gamma-PGA.
PROCESS BIOCHEMISTRY
(2023)
Article
Food Science & Technology
Khyati Oberoi, Aysu Tolun, Zeynep Altintas, Somesh Sharma
Summary: Microencapsulation of probiotic bacteria using alginate+xanthan gum microcapsules can significantly enhance the survival rate of probiotic cells in the gastrointestinal environment, showing potential to deliver a large number of probiotic cells to the intestines for consumer benefit.
Article
Materials Science, Multidisciplinary
Lailla Daianna Soltau Missio Pinheiro, Gabriela Geraldo Sangoi, Bruno Stefanello Vizzotto, Eduarda de Oliveira Pinto, Giovani Pavoski, Denise Crocce Romano Espinosa, Alencar Kolinski Machado, William Leonardo da Silva
Summary: This work aimed to synthesize and characterize copper nanoparticles (CuNPs) by the biosynthesis method from ascorbic acid for possible application in tissue engineering. CuNPs were characterized using various techniques, including X-ray diffraction, N2 adsorption/desorption, zeta potential, ATR-FT-IR spectroscopy, FEG-SEM, and SEM-EDX. The safety profile was assessed through in vitro cytotoxicity MTT assay, and the antibacterial potential was evaluated by minimal inhibitory activity. CuNPs showed potential for tissue engineering due to their characteristics and antimicrobial activity.
MATERIALS CHEMISTRY AND PHYSICS
(2023)
Article
Food Science & Technology
Noer Abyor Handayani, Kamarza Mulia, Sutrasno Kartohardjono, Elsa Anisa Krisanti
Summary: Spray-dried chitosan microparticles fortified jelly foods were found to increase the bioavailability of iron and folic acid, which could help alleviate iron deficiency anaemia and folic acid deficiency anaemia.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Review
Food Science & Technology
T. Comunian, A. Babazadeh, A. Rehman, R. Shaddel, S. Akbari-Alavijeh, S. Boostani, S. M. Jafari
Summary: Ascorbic acid, also known as vitamin C, is an important antioxidant and food ingredient. Its incorporation into various products is challenging due to its sensitivity to environmental conditions. Encapsulation technology offers a solution by improving its stability and controlled release. This review discusses the physicochemical and health properties of vitamin C, recent advances in its encapsulation, and its application in food products. The results of published studies show that micro/nanoencapsulation systems effectively protect and deliver vitamin C for use as an efficient ingredient in food products.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Lu Liu, Shuang Lin, Shuaiyi Ma, Yue Sun, Xiaodong Li, Shuyan Liang
Summary: The study investigated the lipid digestive behaviors of human milk and infant formulas, revealing differences in fat globule particle size distribution and fatty acid release. Despite differences in particle size changes, infant formulas with vegetable oil-based fats showed similar fatty acid distribution to human milk.
Article
Pharmacology & Pharmacy
Giuseppe Granata, Carla Riccobene, Edoardo Napoli, Corrada Geraci
Summary: Plant essential oils have limited direct use in pharmaceutical applications due to their volatility, stability issues, and low toxicity. However, nanoencapsulation can overcome these limitations by improving bioaccessibility and bioavailability. In this study, nanocapsules containing Foeniculum vulgare Mill. essential oil were successfully prepared using a preformed polymer method. The nanocapsules exhibited good stability and high encapsulation efficiency, making them suitable for potential applications in the pharmaceutical and nutraceutical sectors.
Article
Biochemistry & Molecular Biology
Surakshi Wimangika Rajapaksha, Naoto Shimizu
Summary: This study investigated the potential of utilizing spent black tea extract as an active ingredient in food packaging. Both free and microencapsulated forms of black tea extract were incorporated into cassava starch films, with microencapsulated SBT showing improved mechanical properties and antioxidant activity. The results demonstrated that encapsulated SBT enhanced the release of antioxidant polyphenols into food simulants and exhibited better barrier properties against UV light and water vapor, delaying lipid oxidation.
Article
Electrochemistry
Francesca Mazzara, Bernardo Patella, Giuseppe Aiello, Alan O'Riordan, Claudia Torino, Antonio Vilasi, Rosalinda Inguanta
Summary: An electrochemical sensor based on reduced graphene oxide and gold nanoparticles was developed for sensitive and selective detection of uric acid and ascorbic acid. The sensor showed excellent performance in detecting uric acid with good selectivity to interfering species, and simultaneous detection of uric acid and ascorbic acid reached low detection limits. Validation in real samples demonstrated the sensor's accuracy compared to conventional techniques.
ELECTROCHIMICA ACTA
(2021)
Review
Biochemistry & Molecular Biology
Meghna Malik, Vinay Narwal, C. S. Pundir
Summary: Ascorbic acid plays a significant regulatory role in neurotransmitters and enzymes in the central nervous system. The concentration of ascorbic acid in biological fluids is a metric for assessing oxidative stress. Biosensing methods have advantages over other detection methods, such as being precise, rapid, simple, economical, and sensitive.
PROCESS BIOCHEMISTRY
(2022)
Article
Food Science & Technology
Farhan Saeed, Muhammad Afzaal, Aftab Ahmad, Muhammad Aamir, Mahwash Aziz, Sumera Aslam, Huda Ateeq, Muzzamal Hussain
Summary: The aim of this study was to investigate the impact of different encapsulation matrices on the viability and stability of probiotics. The results showed that soy protein isolate and sodium alginate were effective wall materials, which could improve the survival rate of probiotics under simulated gastrointestinal conditions and in a food matrix.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Chemistry, Applied
Debora Goncalves Bortolini, Lillian Barros, Giselle Maria Maciel, Tatiane Brugnari, Tatiani Andressa Modkovski, Mariana Millan Fachi, Roberto Pontarolo, Jose Pinela, Isabel C. F. R. Ferreira, Charles Windson Isidoro Haminiuk
Summary: This study evaluated the effects of simulated gastrointestinal digestion (SGD) on rose and nasturtium flower extracts. The results showed significant changes in phenolic compounds after SGD, which increased antioxidant activity and changed antimicrobial effects of the extracts.
Article
Food Science & Technology
Sawitree Suwannasang, Qixin Zhong, Benjawan Thumthanaruk, Savitri Vatanyoopaisarn, Dudsadee Uttapap, Chureerat Puttanlek, Vilai Rungsardthong
Summary: This study compared the physicochemical properties of yogurt fortified with microencapsulated polyunsaturated fatty acids. The microcapsules were found to distribute evenly in the yogurt and enhance the release of free fatty acids, but also weakened the yogurt structure.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Mariana Pereira Martins, Joao Luiz Andreotti Dagostin, Talita Szlapak Franco, Graciela Ines Bolzon de Muniz, Maria Lucia Masson
Article
Food Science & Technology
Tais Cardoso, Mariana Carolina Gipiela Correa Dias, Joao Luiz Andreotti Dagostin, Maria Lucia Masson
Summary: The study applied LBA/lactic acid as a food additive in the production of requeijao cremoso model, showing antioxidant and antimicrobial properties. Results indicated the potential of LBA for microbial inhibition in food products.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Chemistry, Physical
Pollyanna N. Cruz, Paulia M. C. Lima Reis, Sandra R. S. Ferreira, Maria L. Masson, Marcos L. Corazza
JOURNAL OF SUPERCRITICAL FLUIDS
(2020)
Article
Chemistry, Multidisciplinary
Caroline Marques, Anne Raquel Sotiles, Fabiane Oliveira Farias, Grazielle Oliveira, Marina Leite Mitterer-Daltoe, Maria Lucia Masson
ARABIAN JOURNAL OF CHEMISTRY
(2020)
Article
Chemistry, Applied
Carlos Eduardo Bortolan Toazza, Caroline Marques, Wanderlei do Amaral, Maria Lucia Masson
Summary: Elyonurus muticus (Em) essential oil has shown comparable or superior properties in food preservation compared to other lemongrass essential oils such as Cymbopogon flexuosus (Cf) and Cymbopogon citratus (Cc), with lower Fe2+ chelating activity and higher antibacterial activity. Additionally, Em and Cf oily solutions demonstrated excellent postharvest preserving capacity for strawberries.
JOURNAL OF ESSENTIAL OIL RESEARCH
(2021)
Article
Food Science & Technology
Caroline Marques, Carlos Eduardo Bortolan Toazza, Rafael Sari, Marina Leite Mitterer-Daltoe, Wanderlei do Amaral, Maria Lucia Masson
Summary: The study showed that by adding lactobionic acid and malic acid, the shelf-life of yacon juice can be extended and the stability of beneficial compounds can be maintained. Furthermore, yacon juice was found to have unprecedented prebiotic potential, possibly beneficial for certain probiotic bacteria.
Article
Food Science & Technology
Felipe Richter Reis, Caroline Marques, Ana Carolina Sales de Moraes, Maria Lucia Masson
Summary: This review focuses on the impact of processing methods on health-promoting compounds in yacon roots, such as fructooligosaccharides and phenolics. Different processing techniques have been explored to extend yacon roots shelf-life and retain health-promoting properties. Results show that specific methods, such as hot air drying preceded by blanching with salts and acids, are more effective in retaining fructan content.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Review
Plant Sciences
Felipe Richter Reis, Ana Carolina Sales de Moraes, Maria Lucia Masson
Summary: Plant-based foods are rich in bioactive compounds and foam-mat drying is a suitable technology to extend their shelf-life by retaining high levels of these compounds. Short drying time, specific hot air temperature and foam thickness, as well as the use of egg white as a foaming agent, are key factors for high retention of bioactive compounds during foam-mat drying. The Page model is the most suitable mathematical model for fitting the foam-mat drying kinetics in this process.
PLANT FOODS FOR HUMAN NUTRITION
(2021)
Article
Engineering, Chemical
Carlos E. B. Toazza, Fernando C. Leal, Caroline Marques, Grazielle Oliveira, Fabiane O. Farias, Andre L. D. Belan, Natalicio F. Leite, Marcos R. Mafra, Luciana Igarashi-Mafra, Maria Lucia Masson
Summary: Lemongrass is widely used and recognized worldwide for its high content of essential oils and phenolic compounds, which have various benefits for human health. This study evaluated the use of deep eutectic solvents (DES) as extraction solvents for phenolic compounds from different species of lemongrass. The results showed that DES-based extracts had higher antioxidant, antimicrobial, and iron chelating capacities compared to traditional solvents. The findings suggest that DES is a promising alternative for extraction of bioactive compounds from lemongrass, with potential applications in medical, pharmaceutical, and food industries.
JOURNAL OF FOOD PROCESS ENGINEERING
(2022)
Article
Food Science & Technology
Mariana Pereira Martins, Romaildo Santos de Sousa, Joao Luiz Andreotti Dagostin, Talita Szlapak Franco, Graciela Ines Bolzon de Muniz, Maria Lucia Masson
Summary: The effects of incorporating clove essential oil and potassium sorbate on the functional properties of starch/nanofibril films were investigated. The active films showed antibacterial activities and the antimicrobial agents influenced all the physical characteristics of the films. These active films have potential application as packaging materials to protect food from light.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Danielle Specht Malta, Gabriel Goetten de Lima, Matheus Samponi Tucunduva Arantes, Andre Eduardo Biscaia de Lacerda, Alvaro Luiz Mathias, Washington Luiz Esteves Magalhaes, Cristiane Vieira Helm, Maria Lucia Masson
Summary: The effect of harvest location on cooked pinhao seeds (Araucaria angustifolia) was investigated, and significant differences between different locations were found. Geographic location was identified as one of the most important factors. Cooked pinhao seeds are a good source of nutrients and can contribute to a healthy diet. Additionally, the commercial use of pinhao seeds can help protect the endangered Araucaria angustifolia and improve the economy of households and small producers.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Food Science & Technology
Felipe Richter Reis, Caroline Marques, Ana Carolina Sales de Moraes, Maria Lucia Masson
Summary: This review presents the common quality analysis methods and drying methods used in drying fruits and vegetables. Mild drying methods such as freeze-drying and conductive multi-flash drying can preserve color and microstructure, reduce apparent density, and achieve high rehydration capacity. Pretreatments such as osmotic dehydration, ultrasound, and pulsed electric fields can minimize shrinkage and water activity. Innovative pretreatments can maximize antioxidant activity, phenolic compounds, and vitamin C content, reduce microbial counts, and achieve high sensory acceptability.
Article
Plant Sciences
Joyce Lavinia Faria de Chaves, Roger Elpidio Guimaraes Dias, Thiago Thomas Barboza, Vinicius Amaral Fitz, Cristian Acker Godoy, Aline Theodoro Toci, Maria Lucia Masson, Felipe Richter Reis
Summary: The aim of this study was to examine the effects of blanching and ultrasound pretreatments on the drying and quality characteristics of apple peel. The results showed that both blanching and ultrasound treatment improved water removal efficiency during drying and enhanced the physical, nutritional, and bioactive properties of the dried apple peel.
PLANT FOODS FOR HUMAN NUTRITION
(2023)
Article
Polymer Science
Romaildo Santos de Sousa, Alan Sulato de Andrade, Maria Lucia Masson
Summary: This study successfully extracted nanofibrillated cellulose (NFC) from yacon stems using chemical pulping and bleaching processes, resulting in a suspension with high crystallinity index and thermal stability.
POLIMEROS-CIENCIA E TECNOLOGIA
(2021)
Article
Chemistry, Applied
Felipe M. F. Watanabe, Caroline Marques, Fabiane O. Farias, Luciana N. Ellendersen, Maria Lucia Masson
Summary: This study evaluated a non-dairy beverage based on yacon as a vehicle for probiotics, assessing its stability and viability over 28 days. Through experimental optimization, a treatment involving yacon slices immersed in 0.5% ascorbic acid, blanching, and the addition of 0.4% ascorbic acid as an antioxidant was found to be the most promising for maintaining color stability. Fermentation at 35 degrees Celsius kept the beverage with probiotic status for 14 days, indicating potential for a low-cost probiotic product compared to dairy-based options.
BIOINTERFACE RESEARCH IN APPLIED CHEMISTRY
(2021)