Storage effects of gel encapsulation on stability of chokeberry monomeric anthocyanins, procyanidins, color density, and percent polymeric color

Chokeberries (Aronia melanocarpa) are an antioxidant-rich plant product due to their high content of polyphenols, especially anthocyanins and procyanidins. These polyphenols have been shown to provide protection against coronary heart disease, stroke, and lung cancer, as well as against oxidative stress, the main cause behind chronic diseases promoted by free radicals. The objective of this study was to determine the storage effects of gelatin encapsulation on monomeric anthocyanins, procyanidins, color density, and percent polymeric color of three gummy candies of different strengths formulated with a base of 25.4% chokeberry concentrate, 47.6% sucrose, 1.3% Splenda, and 0.025% potassium sorbate. The gum strengths varied by percentages of gelatin and water in the formulations, with 19.1:6.6, 17.8:7.9, and 16.5:9.2 ratios used to produce soft, medium, and hard strength gummies, respectively. Total monomeric anthocyanins, total procyanidins, color density, and percent polymeric color of the gummies were determined 1 day post-processing and after 2, 4, and 6 months of storage at refrigerated and room temperatures. Storage for 6 months at room temperature resulted in dramatic losses of monomeric anthocyanins (80-82%), total procyanidins (48-54%), and color density (76-80%). Anthocyanin losses during storage coincided with marked increases in percent polymeric color values indicating that anthocyanins and procyanidins underwent condensation reactions to form polymers. Refrigerated storage ameliorated losses of monomeric anthocyanins (61-65%), total procyanidins (17-22%), and color density (60-67%) over 6 months of storage compared to samples stored at ambient temperature. Refrigerated storage also ameliorated the increase in polymeric color values observed in samples stored at room temperature indicating condensation reactions responsible for polymer formation were retarded. Gum strength did not have a significant effect on retention of anthocyanins and procyanidins

Storage stability and color characteristics of acylated and non-acylated anthocyanins in fish and beef gelatin gel system

Gummies are well-known confectionaries usually dyed with artificial colorants. However, some health concerns about artificial colorants have pushed the industry to produce gummies with naturally derived colors. Anthocyanins are pigments in vegetables and fruits, giving colors from red to purple and blue depending on pH. The source of gelatin is a concern in Jewish and Muslim communities since gelatin usually made by pork. Our objective was to determine the color characteristics and pigment stability of anthocyanins in gummies made by beef and fish gelatin. Gummies were prepared from beef (BG) and fish gelatin (FG) using published formulations with slight modifications, and colored by chokeberry and American elderberry (AE) extract, with anthocyanin concentration of 43.24 mg/L and 32.14 mg/L in the gelatin respectively. The color performance and the anthocyanin concentration in the fish and beef gelatin were monitored weekly with a Hunter ColorQuest and a Shimadzu spectrophotometer, respectively. Anthocyanins in gelatin were extracted using ethanol. No significant changes on the lightness were observed in chokeberry or AE dyed fish or beef gel. However, there were a significant decrease in the anthocyanin concentration in both anthocyanin sources. The anthocyanin concentration of FG colored by chokeberry extract degraded 57% after a 24-days storage in dark, RT (P = 0), and degraded 56% in BG under the same storage condition (P = 0). While samples colored by American elderberry, which high in acylated anthocyanin, only degraded 15% and 19% in FG and BG, respectively, after a 36-days storage under the same condition. Overall, the anthocyanins from AE seems more stable than chokeberry anthocyanin in both BG and FG, while the BG was more stable in FG for American elderberry (P=0). This experiment can help to determine the color performance of anthocyanins in FG and BG for commercial production of gummies with no synthetic colors, and to find out an alternative for pork gelatin as well as compare the different anthocyanin sources’ effectiveness.FoodS.U.R.ENo embargoAcademic Major: Food Science and Technolog

Концептуалізація негативних емоцій в американському віршованому дискурсі для дітей

Стаття присвячена особливостям концептуалізації негативних емоцій у віршованому дискурсі для дітей на прикладі емоції "страх". У роботі проводиться аналіз одиниць лексико-семантичного поля "страх" та визначаються ступені інтенсивності прояву цієї емоції на вербальному рівні. Виокремлюються елементи структури концепту СТРАХ та здійснюється аналіз їх вербальної репрезентації у текстах творів

Authentication of commercial candy ingredients using DNA PCR-cloning methodology

This research was financially supported by Fundacion Mapfre (SV13-MAPFRE-1), Regional Government of the Principado de Asturias, Spain (Research Grant GRUPIN14-093) and Campus of Excellence of the University of Oviedo. MM-C holds a Spanish National Grant (reference AP-2010-5211).The data reported in this paper are archived at the following databases: European Nucleotide Archive (ENA), from the European Bioinformatics Institute in the European Molecular Biology Laboratory, EMBL-EBI (http://www.ebi.ac.uk/). We also acknowledge the assistance of Daniel Serna Fuente (Sequencing Unit of the University of Oviedo)

Motivation and Performance, Blog 13

Student blog posts from the Great VCU Bike Race Book

Differentiation of bovine and porcine gelatins in processed products via sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) and principal component analysis (PCA) techniques

Gelatin is widely used in food and pharmaceutical products. However, the addition of gelatin especially in food products becomes a controversial issue among Muslims due to its animal origin. Thus, the present study was aimed to detect and differentiate the origin of gelatin added in processed foods using a combination method of sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) and Principal Component Analysis (PCA). Porcine gelatin had exhibited 11 prominent polypeptides compared to bovine gelatin with 2 prominent polypeptides. Polypeptides of both gelatin sources at molecular weight ranged from 53 to 220 kDa can be used to differentiate between porcine and bovine gelatins using PCA. The efficiency in extracting gelatin from processed foods by different solutions was also evaluated. Extraction of gelatin in processed foods by cold acetone and deionised water had exhibited a similar polypeptide patterns, suggesting both solutions are suitable. The study indicated that approach of a simple gelatin extraction combined with SDS-PAGE and PCA, may provide robust information for gelatin species differentiation of processed foods

Point-of-sale marketing and context of marijuana retailers: Assessing reliability and generalizability of the marijuana retail surveillance tool

As recreational marijuana expands, standardized surveillance measures examining the retail environment are critical for informing policy and enforcement. We conducted a reliability and generalizability study using a previously developed tool involving assessment of a sample of 25 randomly selected Seattle recreational marijuana retailers (20 recreational; 5 recreational/medical) in 2017. The tool assessed: 1) contextual/neighborhood features (i.e., facilities nearby); 2) compliance/security (e.g., age-of-sale signage, age verification); and 3) marketing (i.e., promotions, product availability, price). We found that retailers were commonly within two blocks of restaurants (n = 23), grocery stores (n = 17), liquor stores (n = 13), and bars/clubs (n = 11). Additionally, two were within two blocks of schools, and four were within two blocks of parks. Almost all (n = 23) had exterior signage indicating the minimum age requirement, and 23 verified age. Two retailers had exterior ads for marijuana, and 24 had interior ads. Overall, there were 76 interior ads (M = 3.04; SD = 1.84), most commonly for edibles (n = 28). At least one price promotion/discount was recorded in 17 retailers, most commonly in the form of loyalty membership programs (n = 10) or daily/weekly deals (n = 10). One retailer displayed potential health harms/warnings, while three posted some health claim. Products available across product categories were similar; we also noted instances of selling retailer-branded apparel/ paraphernalia (which is prohibited). Lowest price/unit across product categories demonstrated low variability across retailers. This study documented high inter-rater reliability of the surveillance tool (Kappas = 0.73 to 1.00). In conclusion, this tool can be used in future research and practice aimed at examining retailers marketing practices and regulatory compliance. Keywords: Marijuana use, Retail environment, Marketing, Recreational marijuana, Measure developmen

Comparison of the storage stability of starch and pectin black raspberry confections

Black raspberries (BRB) are a rich source of bioactive phytochemicals and nutrients, such as anthocyanins and ellagitannins. The phenolic compounds in BRB have drawn much attention recently due to their promising anticancer effect. Physicochemical properties such as texture and water content/activity may influence the phenolic compound stability and sensory acceptance during storage. Therefore, finding suitable food matrix with extended shelf life, higher physicochemical stability and production consistency is important in delivering the bioactive compound from BRB in clinical trials. The objective of this study is to assess the physicochemical stability of two different BRB matrices: Starch and pectin based gummies, under different storage temperature conditions for two months. Total water content, water activity (Aw), texture, and rheological properties were measured for each type of confection during two-month storage under room temperature (RT) and 4 °C. All samples were selected randomly from three batches of scale-up productions with replicates for each test. There was no significant change in elasticity (G’) for pectin stored at both RT and 4 °C. However, for starch gummy, room temperature storage had a significant increase in elasticity compared with fresh sample (P 0.05). However, the total water content of pectin gummy changed significantly during the entire storage time for both conditions (P < 0.05). Starch confection maintained an Aw lower than 0.7 during storage, but the pectin gummy had Aw higher than 0.7, increasing the potential of microbial growth. The results from this study can be used to select storage conditions and suitable food matrix for BRB confections to be used in future human clinical trials.No embargoAcademic Major: Food Science and Technolog

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