Speech Enhancement using an Improved MMSE Estimator with Laplacian Prior

In this paper we present an optimal estimator of magnitude spectrum for speech enhancement when the clean speech DFT coefficients are modeled by a Laplacian distribution and the noise DFT coefficients are modeled by a Gaussian distribution. Chen has already introduced a Minimum Mean Square Error (MMSE) estimator of the magnitude spectrum. However, the proposed estimator, namely LapMMSE, does not have a closed form and is computationally extensive. We use his formulation for the MMSE estimator, employ some approximations and propose a computationally effective estimator for the magnitude spectrum. Experimental studies demonstrate better performance of our proposed estimator, Improved LapMMSE (ImpLapMMSE) Compared to LapMMSE and previous estimators in which Laplacian and Gaussian assumptions were made

Speech Enhancement using Beta-order MMSE Spectral Amplitude Estimator with Laplacian Prior

This report addresses the problem of speech enhancement employing the Minimum Mean-Square Error (MMSE) of β-order Short Time Spectral Amplitude (STSA). We present an analytical solution for β-order MMSE estimator where Discrete Fourier Transform (DFT) coefficients of (clean) speech are modeled by Laplacian distributions. Using some approximations for the joint probability density function and the Bessel function, we also present a closed-form version of the estimator (called β-order LapMMSE). The performance of the proposed estimator is compared to the state-of-the–art spectral amplitude estimators that assume Gaussian priors for clean DFT coefficients. Comparative results demonstrate the superiority of the proposed estimator in terms of speech enhancement/ noise reduction measures

Primjena ekstrakta proteina sirutke u proizvodnji smrznutog mliječnog deserta

The aim of this work was to substantiate the use of whey protein extract (WPE), a by-product of dairy industry, combined with different berry purees in the formulation of a whipped frozen dairy dessert (WFDD). After freezing, the swelling ability of WPE decreased significantly while at higher temperatures of the dispersion medium, the degree of swelling increased. A mixture containing 55±2 % WPE and 45±2 % milk presented a homogeneous consistency while the further processing did not improve the structure of the mixture. Final formulations of WFDD containing different berry purees (i.e. 10 % black¬currant puree, 25 % cherry puree, or 30 % strawberry puree) were proposed for which the nutritional facts were calculated. Recommended shelf life of the developed desserts at -18 °C is suggested to be 20 days. Regulatory requirements and recommendations for the production of WFDD in an industrial scale were also developed. Recommended shelf life of the developed desserts at -18 °C is suggested to be 20 days. In conclusion, a WFDD was developed using WPE as a by-product of dairy industry.Svrha ovog rada bila je ispitati mogućnost primjene kombinacije pirea bobičastog voća i ekstrakta proteina sirutke (WPE), inače nusproizvoda mljekarske industrije, u proizvodnji smrznutog mliječnog deserta (WFDD). Nakon smrzavanja, sposobnost bubrenja WPE značajno je pala, međutim pri višim temperaturama medija za raspršivanje sposobnost bubrenja ponovno je rasla. U pogledu konzistencije najboljom se pokazala mješavina koja se sastojala od 55±2 % WPE i 45±2 % mlijeka te daljnja prera¬da nije rezultirala poboljšanjem teksture mješavine. Za konačne recepture WFDD s različitim udjelima pirea bobičastog voća (10 % pirea crnog ribizla, 25 % pirea višnje ili 30 % pirea jagode) napravljeni su izračuni prehrambene vrijednosti. Preporučeni rok trajanja za proizvedene deserte iznosio je 20 dana na temperaturi čuvanja -18 °C. Osim toga, uspostavljeni su zahtjevi sukladno zakonskim propisima kao i odgovarajuće preporuke za proizvodnju WFDD u industrijskom mjerilu. Zaključno, razvoj proizvodnje WFDD uključuje primjenu nusprizvoda mljekarske industrije - WPE

Primjena ekstrakta proteina sirutke u proizvodnji smrznutog mliječnog deserta

The aim of this work was to substantiate the use of whey protein extract (WPE), a by-product of dairy industry, combined with different berry purees in the formulation of a whipped frozen dairy dessert (WFDD). After freezing, the swelling ability of WPE decreased significantly while at higher temperatures of the dispersion medium, the degree of swelling increased. A mixture containing 55±2 % WPE and 45±2 % milk presented a homogeneous consistency while the further processing did not improve the structure of the mixture. Final formulations of WFDD containing different berry purees (i.e. 10 % black¬currant puree, 25 % cherry puree, or 30 % strawberry puree) were proposed for which the nutritional facts were calculated. Recommended shelf life of the developed desserts at -18 °C is suggested to be 20 days. Regulatory requirements and recommendations for the production of WFDD in an industrial scale were also developed. Recommended shelf life of the developed desserts at -18 °C is suggested to be 20 days. In conclusion, a WFDD was developed using WPE as a by-product of dairy industry.Svrha ovog rada bila je ispitati mogućnost primjene kombinacije pirea bobičastog voća i ekstrakta proteina sirutke (WPE), inače nusproizvoda mljekarske industrije, u proizvodnji smrznutog mliječnog deserta (WFDD). Nakon smrzavanja, sposobnost bubrenja WPE značajno je pala, međutim pri višim temperaturama medija za raspršivanje sposobnost bubrenja ponovno je rasla. U pogledu konzistencije najboljom se pokazala mješavina koja se sastojala od 55±2 % WPE i 45±2 % mlijeka te daljnja prera¬da nije rezultirala poboljšanjem teksture mješavine. Za konačne recepture WFDD s različitim udjelima pirea bobičastog voća (10 % pirea crnog ribizla, 25 % pirea višnje ili 30 % pirea jagode) napravljeni su izračuni prehrambene vrijednosti. Preporučeni rok trajanja za proizvedene deserte iznosio je 20 dana na temperaturi čuvanja -18 °C. Osim toga, uspostavljeni su zahtjevi sukladno zakonskim propisima kao i odgovarajuće preporuke za proizvodnju WFDD u industrijskom mjerilu. Zaključno, razvoj proizvodnje WFDD uključuje primjenu nusprizvoda mljekarske industrije - WPE

Cheese as a delivery vehicle for green tea catechins

Dietary polyphenols, especially those from green tea, have received growing attention lately due to the potential antioxidant activities. Many health benefits have been shown for green tea polyphenols, particularly the catechins, such as anti-carcinogenic and anti-cardiovascular activities. Amongst green tea catechins, (−)-epigallocatechin gallate (EGCG) is known as the most potent and abundant green tea antioxidant which may have therapeutic applications in the treatment of a wide range of diseases and disorders. Consumption of the equivalent of 6-10 cups daily of green tea has been suggested by scientists to obtain measurable health benefits. This large amount of tea is not easy to consume by most people. Thus, there has been growing interest to use green tea catechins as additives in food products that are consumed regularly as part of a daily diet. In light of this, an appropriate functional food containing an added high concentration of green tea catechins can be created if there are no detrimental effects on the structure of the food or loss of antioxidant activity of the catechins. Cheese, as a compact nutrient food product, is consumed widely in many countries and could be considered as a potential delivery vehicle for green tea catechins because of the nutritional value and long shelf-life. However, potential problems exist such as the interactions between catechins and milk components that may inhibit the antioxidant activity of the catechins, as well as affecting the pH, chemical composition, and sensory properties of the cheese. The aim of this project was to examine the impact of green tea catechins that are fortified in cheese. Composition, microstructure, total phenolic content, antioxidant activity, recovery of catechins after digestion, xanthine oxidase enzymatic activity, and binding to cheese components were examined. A future extension of this work is to develop a functional food with additional benefits to human health. The behaviour of two green tea catechins, (+)-catechin (C) and EGCG, at two different concentrations (250 and 500 ppm) in a full-fat bovine milk system was studied. HPLC quantification of catechins revealed that none of the catechins could be completely recovered from the milk system and some were retained by elements of the milk structure. An increase in antioxidant activity (AA) was not proportional to the added concentration of catechins, suggesting binding associations between added catechins and milk components. To examine possible interactions between catechins and fat globules, different concentrations (125 to 1000 ppm) of C, EGCG, and green tea extract (GTE) were added to washed milk fat globules (MFGs; 4% fat globules in a phosphate buffer). The addition of all three types of catechins resulted in a significant (P≤0.05) change in the size and ζ-potential of MFGs, the effect depending upon the type of catechin and concentration. The recovery of catechins from the milk fat globule system was also found to vary, suggesting associations with the milk fat globule membranes. Fourier transform infrared (FTIR) analysis of the control milk fat and samples containing C, EGCG, and GTE suggested hydrophobic associations between green tea catechins and milk fat globule surfaces. Low-fat cheese was fortified with C, a simple phenolic compound representing the basic structure of green tea catechins, to investigate the behaviour of C in a low-fat and high-protein cheese matrix. (+)-Catechin was added (125, 250, and 500 ppm) to a skimmed milk and manufactured into a hard low-fat cheese to study the effect of C on phenolic properties and AA of the cheese over a 90-day ripening period. (+)-Catechin increased the AA, as measured by ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) assays, of the low fat cheese, but also decreased the cheese pH during manufacture and throughout the ripening period. Depending upon the concentration added, C was retained in the cheese curd in the range of 63 to 75%. A simulated gastrointestinal digestion system was employed to examine the release of catechin from the cheese matrix by mimicking the human digestion system, and correspondingly, the recovery of added catechin in the cheese digesta. Although this was shown to release C from the cheese matrix, the in vitro recovery of C based on the total phenolic content (TPC) was uncertain. HPLC was later used for more accurate quantifications of added catechin and recovery calculations. To further understand the behaviour of green tea catechins in a cheese matrix, the effect of C and GTE on the composition, pH, and AA of a full-fat cheese was examined over a 90-day ripening period, and also after digestion in the same simulated digestion system. The retention coefficient in the cheese, and the recovery of C as well as five major catechins found in the crude GTE, was calculated from HPLC analysis data. Similar to the effect of catechin addition to low-fat cheese, both C and GTE significantly (P≤0.05) reduced the pH and increased AA of the full-fat cheese, and with no significant effect on cheese composition (P>0.05). Different catechins in the green tea extract, including C, EGCG, (−)-epigallocatechin (EGC), (−)-epicatechin gallate (ECG), and (−)-epicatechin (EC), showed different retention coefficients in the cheese and recoveries from the cheese digesta. For instance, C and EC showed lower retentions but higher recoveries, whereas EGCG and EGC were almost completely retained in the cheese curd and showed zero or trace recoveries post-digestion. The microstructure of the control cheese was compared with that of the catechin-treated cheeses by transmission electron microscopy (TEM), and revealed that catechins altered the structure of both the casein matrix and the milk fat globule surfaces, with a heterogeneous irregular pattern that was also noticeably different between cheeses fortified with C or GTE. The FTIR spectra also revealed that putative interactions between green tea catechins and milk fat globules are likely to occur as there was a shift in the corresponding spectra of the control cheese caused by the addition of free catechins. Since adding the free form of green tea antioxidants to a complex cheese matrix resulted in some associative behaviour of the antioxidants (catechins) to cheese components, an encapsulation method was introduced to protect green tea catechins from interacting with the cheese matrix. Nanocapsules were prepared by coating C, EGCG, or GTE with soy lecithin to form liposomes. The manufactured capsules were nanoliposomes in the size range of 133-175 nm (measured by dynamic light scattering) and ζ-potential of -42 to -46 mV, and showed high values for encapsulation yield and encapsulation efficiency. The structure and size of the liposomes was examined by both TEM and scanning electron microscopy (SEM). Liposomes containing C, EGCG, and GTE were incorporated into both low-fat and full-fat milk which was manufactured into cheese, and the effects on pH, chemical composition, phenolic properties, and AA (measured by FRAP and ORAC) were examined and compared with the data from cheeses containing free forms of the same catechins at the same concentrations. Different catechins were also measured in the whey samples and the cheese digesta, and the retention coefficients and recoveries were calculated. The size and location of the nanocapsules were also visualized by TEM. Fortification of both low- and full-fat cheeses with different concentrations of catechins (250 to 1000 ppm) increased the TPC and AA without altering the cheese pH or composition. Most of the encapsulated catechins showed complete retention in the cheese curds rather than partitioning into the corresponding whey. Compared with the cheeses containing free catechins, the recovery of all incorporated catechins significantly (P≤0.05) increased, depending upon the concentration and period of ripening. Recovery varied from 14-50% for the different catechins found in GTE, with C and EGCG showed the greatest and lowest recovery values, respectively. Unlike the free form of catechins, the encapsulated catechins did not have any significant effect on the FTIR spectra of the control full-fat cheese, and all cheeses presented similar FTIR spectra, showing that nanoencapsulation prevented green tea catechins from interacting with MFGM in cheese. The effect of free and encapsulated forms of green tea catechins on xanthine oxidase activity of milk fat and full-fat cheese was evaluated by a developed HPLC technique. This technique was developed to measure activity of xanthine oxidase of cheese on the basis of quantification of both substrate (xanthine) and product (urate), and therefore, to avoid interference of other compounds present in the sample, specifically the green tea catechins. The method was validated and its application for different dairy samples was tested using different samples of milk, cream, and cheese. The method was accurate, fast, convenient, and reliable for quantification of xanthine oxidase in cheese, and is a suitable replacement for the conventional method of xanthine oxidase activity determination in dairy products. It was found that fortification of both milk fat and full-fat cheese with C, EGCG, or GTE at concentrations of 250 to 1000 ppm significantly (P≤0.05) decreased the xanthine oxidase activity of the cheese, presumably by binding to the milk fat globule surface and preventing access of substrates to xanthine oxidase found within the milk fat globule membrane. Nanoliposomal encapsulation removed this protective barrier and allowed xanthine oxidase to react with the substrate in the surrounding protein aqueous phase. Thus nanoencapsulation did not inhibit the activity of xanthine oxidase, allowing it to participate in oxidative reactions in cheese that may contribute to the development of cheese flavour. This further supports the necessity of liposomal encapsulation of green tea antioxidants for incorporation into cheese. To provide further evidence for interactions between green tea catechins and cheese fat globules, solid-state high resolution nuclear magnetic resonance spectroscopy (NMR) was employed to examine cheeses containing free C and GTE, and cheeses containing encapsulated C and GTE. A wide-line separation NMR spectra showed that there was a difference in 1H evolution frequency profile at the 13C peak at 16 ppm between the control cheese (without catechins) and the cheeses fortified with the free form of both C and GTE, showing the effect of free green tea catechins on the molecular mobility of cheese fat. Possible carbon nuclei at 16 ppm are -CH3- or C-C-PO4- located in the surface of the fat globules in cheese, suggesting hydrophobic and cation–π interactions between green tea catechins and fat globules. However, there were no differences observed (in the same evolution frequency profile at the same peak) between the control cheese and cheeses containing encapsulated (+)-catechin or GTE, confirming that nanoencapsulation protected the added green tea catechins from interacting with cheese components. In conclusion, the findings reported in this thesis demonstrate that green tea catechins can be efficiently encapsulated inside of nanoliposomes and subsequently incorporated into cheese as a suitable delivery food product. Catechins can be released under simulated gastrointestinal digestion and be recovered from the cheese digesta. This is considered industrially-relevant and can result in development of a new functional food product by increasing the health value of cheese through the addition of green tea catechins with antioxidant activity

Cheese as a delivery vehicle for green tea catechins

Dietary polyphenols, especially those from green tea, have received growing attention lately due to the potential antioxidant activities. Many health benefits have been shown for green tea polyphenols, particularly the catechins, such as anti-carcinogenic and anti-cardiovascular activities. Amongst green tea catechins, (−)-epigallocatechin gallate (EGCG) is known as the most potent and abundant green tea antioxidant which may have therapeutic applications in the treatment of a wide range of diseases and disorders. Consumption of the equivalent of 6-10 cups daily of green tea has been suggested by scientists to obtain measurable health benefits. This large amount of tea is not easy to consume by most people. Thus, there has been growing interest to use green tea catechins as additives in food products that are consumed regularly as part of a daily diet. In light of this, an appropriate functional food containing an added high concentration of green tea catechins can be created if there are no detrimental effects on the structure of the food or loss of antioxidant activity of the catechins. Cheese, as a compact nutrient food product, is consumed widely in many countries and could be considered as a potential delivery vehicle for green tea catechins because of the nutritional value and long shelf-life. However, potential problems exist such as the interactions between catechins and milk components that may inhibit the antioxidant activity of the catechins, as well as affecting the pH, chemical composition, and sensory properties of the cheese. The aim of this project was to examine the impact of green tea catechins that are fortified in cheese. Composition, microstructure, total phenolic content, antioxidant activity, recovery of catechins after digestion, xanthine oxidase enzymatic activity, and binding to cheese components were examined. A future extension of this work is to develop a functional food with additional benefits to human health. The behaviour of two green tea catechins, (+)-catechin (C) and EGCG, at two different concentrations (250 and 500 ppm) in a full-fat bovine milk system was studied. HPLC quantification of catechins revealed that none of the catechins could be completely recovered from the milk system and some were retained by elements of the milk structure. An increase in antioxidant activity (AA) was not proportional to the added concentration of catechins, suggesting binding associations between added catechins and milk components. To examine possible interactions between catechins and fat globules, different concentrations (125 to 1000 ppm) of C, EGCG, and green tea extract (GTE) were added to washed milk fat globules (MFGs; 4% fat globules in a phosphate buffer). The addition of all three types of catechins resulted in a significant (P≤0.05) change in the size and ζ-potential of MFGs, the effect depending upon the type of catechin and concentration. The recovery of catechins from the milk fat globule system was also found to vary, suggesting associations with the milk fat globule membranes. Fourier transform infrared (FTIR) analysis of the control milk fat and samples containing C, EGCG, and GTE suggested hydrophobic associations between green tea catechins and milk fat globule surfaces. Low-fat cheese was fortified with C, a simple phenolic compound representing the basic structure of green tea catechins, to investigate the behaviour of C in a low-fat and high-protein cheese matrix. (+)-Catechin was added (125, 250, and 500 ppm) to a skimmed milk and manufactured into a hard low-fat cheese to study the effect of C on phenolic properties and AA of the cheese over a 90-day ripening period. (+)-Catechin increased the AA, as measured by ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) assays, of the low fat cheese, but also decreased the cheese pH during manufacture and throughout the ripening period. Depending upon the concentration added, C was retained in the cheese curd in the range of 63 to 75%. A simulated gastrointestinal digestion system was employed to examine the release of catechin from the cheese matrix by mimicking the human digestion system, and correspondingly, the recovery of added catechin in the cheese digesta. Although this was shown to release C from the cheese matrix, the in vitro recovery of C based on the total phenolic content (TPC) was uncertain. HPLC was later used for more accurate quantifications of added catechin and recovery calculations. To further understand the behaviour of green tea catechins in a cheese matrix, the effect of C and GTE on the composition, pH, and AA of a full-fat cheese was examined over a 90-day ripening period, and also after digestion in the same simulated digestion system. The retention coefficient in the cheese, and the recovery of C as well as five major catechins found in the crude GTE, was calculated from HPLC analysis data. Similar to the effect of catechin addition to low-fat cheese, both C and GTE significantly (P≤0.05) reduced the pH and increased AA of the full-fat cheese, and with no significant effect on cheese composition (P>0.05). Different catechins in the green tea extract, including C, EGCG, (−)-epigallocatechin (EGC), (−)-epicatechin gallate (ECG), and (−)-epicatechin (EC), showed different retention coefficients in the cheese and recoveries from the cheese digesta. For instance, C and EC showed lower retentions but higher recoveries, whereas EGCG and EGC were almost completely retained in the cheese curd and showed zero or trace recoveries post-digestion. The microstructure of the control cheese was compared with that of the catechin-treated cheeses by transmission electron microscopy (TEM), and revealed that catechins altered the structure of both the casein matrix and the milk fat globule surfaces, with a heterogeneous irregular pattern that was also noticeably different between cheeses fortified with C or GTE. The FTIR spectra also revealed that putative interactions between green tea catechins and milk fat globules are likely to occur as there was a shift in the corresponding spectra of the control cheese caused by the addition of free catechins. Since adding the free form of green tea antioxidants to a complex cheese matrix resulted in some associative behaviour of the antioxidants (catechins) to cheese components, an encapsulation method was introduced to protect green tea catechins from interacting with the cheese matrix. Nanocapsules were prepared by coating C, EGCG, or GTE with soy lecithin to form liposomes. The manufactured capsules were nanoliposomes in the size range of 133-175 nm (measured by dynamic light scattering) and ζ-potential of -42 to -46 mV, and showed high values for encapsulation yield and encapsulation efficiency. The structure and size of the liposomes was examined by both TEM and scanning electron microscopy (SEM). Liposomes containing C, EGCG, and GTE were incorporated into both low-fat and full-fat milk which was manufactured into cheese, and the effects on pH, chemical composition, phenolic properties, and AA (measured by FRAP and ORAC) were examined and compared with the data from cheeses containing free forms of the same catechins at the same concentrations. Different catechins were also measured in the whey samples and the cheese digesta, and the retention coefficients and recoveries were calculated. The size and location of the nanocapsules were also visualized by TEM. Fortification of both low- and full-fat cheeses with different concentrations of catechins (250 to 1000 ppm) increased the TPC and AA without altering the cheese pH or composition. Most of the encapsulated catechins showed complete retention in the cheese curds rather than partitioning into the corresponding whey. Compared with the cheeses containing free catechins, the recovery of all incorporated catechins significantly (P≤0.05) increased, depending upon the concentration and period of ripening. Recovery varied from 14-50% for the different catechins found in GTE, with C and EGCG showed the greatest and lowest recovery values, respectively. Unlike the free form of catechins, the encapsulated catechins did not have any significant effect on the FTIR spectra of the control full-fat cheese, and all cheeses presented similar FTIR spectra, showing that nanoencapsulation prevented green tea catechins from interacting with MFGM in cheese. The effect of free and encapsulated forms of green tea catechins on xanthine oxidase activity of milk fat and full-fat cheese was evaluated by a developed HPLC technique. This technique was developed to measure activity of xanthine oxidase of cheese on the basis of quantification of both substrate (xanthine) and product (urate), and therefore, to avoid interference of other compounds present in the sample, specifically the green tea catechins. The method was validated and its application for different dairy samples was tested using different samples of milk, cream, and cheese. The method was accurate, fast, convenient, and reliable for quantification of xanthine oxidase in cheese, and is a suitable replacement for the conventional method of xanthine oxidase activity determination in dairy products. It was found that fortification of both milk fat and full-fat cheese with C, EGCG, or GTE at concentrations of 250 to 1000 ppm significantly (P≤0.05) decreased the xanthine oxidase activity of the cheese, presumably by binding to the milk fat globule surface and preventing access of substrates to xanthine oxidase found within the milk fat globule membrane. Nanoliposomal encapsulation removed this protective barrier and allowed xanthine oxidase to react with the substrate in the surrounding protein aqueous phase. Thus nanoencapsulation did not inhibit the activity of xanthine oxidase, allowing it to participate in oxidative reactions in cheese that may contribute to the development of cheese flavour. This further supports the necessity of liposomal encapsulation of green tea antioxidants for incorporation into cheese. To provide further evidence for interactions between green tea catechins and cheese fat globules, solid-state high resolution nuclear magnetic resonance spectroscopy (NMR) was employed to examine cheeses containing free C and GTE, and cheeses containing encapsulated C and GTE. A wide-line separation NMR spectra showed that there was a difference in 1H evolution frequency profile at the 13C peak at 16 ppm between the control cheese (without catechins) and the cheeses fortified with the free form of both C and GTE, showing the effect of free green tea catechins on the molecular mobility of cheese fat. Possible carbon nuclei at 16 ppm are -CH3- or C-C-PO4- located in the surface of the fat globules in cheese, suggesting hydrophobic and cation–π interactions between green tea catechins and fat globules. However, there were no differences observed (in the same evolution frequency profile at the same peak) between the control cheese and cheeses containing encapsulated (+)-catechin or GTE, confirming that nanoencapsulation protected the added green tea catechins from interacting with cheese components. In conclusion, the findings reported in this thesis demonstrate that green tea catechins can be efficiently encapsulated inside of nanoliposomes and subsequently incorporated into cheese as a suitable delivery food product. Catechins can be released under simulated gastrointestinal digestion and be recovered from the cheese digesta. This is considered industrially-relevant and can result in development of a new functional food product by increasing the health value of cheese through the addition of green tea catechins with antioxidant activity

Delivery of Catechins from Green Tea Waste in Single- and Double-Layer Liposomes via Their Incorporation into a Functional Green Kiwifruit Juice

Globally, about one million tonnes of tea products, which contain high concentrations of catechins and their derivatives, are wasted annually. Therefore, green tea waste catechins (GTWCs) are worth extracting, processing, protection, and delivery to the human body. In this study, GTWCs were extracted using a green method and then encapsulated in both single- (SLLs) and double-layer liposomes (DLLs). The encapsulated extracts were subsequently incorporated into a fresh green kiwifruit juice. SLLs and DLLs containing GTWCs had a size of about 180 and 430 nm with a zeta potential of −35 and +25 mV, respectively. Electron microscopy illustrated the separation of the SLLs and fibre in kiwifruit juice and attraction of the DLLs to this fibre. Liposomal GTWCs were effectively maintained in the kiwifruit juice during the 28 days of storage (4 °C), demonstrating the effectiveness of this delivery system for high-value bioactives (i.e., catechins) from such a by-product (i.e., green tea waste)

Analytical study of electro-elastic fields in quantum nanostructure solar cells : the inter-nanostructure couplings and geometrical effects

Recent investigations on multifunctional piezoelectric semiconductors have shown their excellent potential as photovoltaic components in high-efficiency third-generation quantum nanostructure (QNS) solar cells. The current work is devoted to studying the electro-elastic behavior of high-density QNS photovoltaic semiconductors within which initial mismatch strains of arrays of quantum dots (QDs) or quantum wires (QWRs) induce coupled electro-mechanical fields. The inter-nanostructure couplings which are of great importance in high-density QNS arrays are incorporated in the presented analytical framework. In practice, QNSs with different geometries such as spherical, cuboidal, or pyramidal QDs and circular or rectangular QWRs can be grown. The present solutions take into consideration any arbitrary geometry of grown QNSs as well. In addition, the current methodology treats functional variations of electro-mechanical properties of anisotropic QNSs and their difference with electro-elastic constants of the anisotropic barrier. Furthermore, nonuniform initial misfit strains within high-density QDs have been incorporated and revealed that change the induced strains by as much as 52 percent in comparison with the case of uniform misfit strains in InAs/GaAs pyramidal QDs. When different material properties of QNSs and barrier have shown to make small effects on the induced fields, it has been observed that both inter-QD couplings and QD geometry significantly affect the coupled induced electro-elastic fields either within QNSs or in the piezoelectric barrier

The Effect of pH and Sodium Caseinate on the Aqueous Solubility, Stability, and Crystallinity of Rutin towards Concentrated Colloidally Stable Particles for the Incorporation into Functional Foods

Poor water solubility and low bioavailability of hydrophobic flavonoids such as rutin remain as substantial challenges to their oral delivery via functional foods. In this study, the effect of pH and the addition of a protein (sodium caseinate; NaCas) on the aqueous solubility and stability of rutin was studied, from which an efficient delivery system for the incorporation of rutin into functional food products was developed. The aqueous solubility, chemical stability, crystallinity, and morphology of rutin (0.1–5% w/v) under various pH (1–11) and protein concentrations (0.2–8% w/v) were studied. To manufacture the concentrated colloidally stable rutin–NaCas particles, rutin was dissolved and deprotonated in a NaCas solution at alkaline pH before its subsequent neutralisation at pH 7. The excess water was removed using ultrafiltration to improve the loading capacity. Rutin showed the highest solubility at pH 11, while the addition of NaCas resulted in the improvement of both solubility and chemical stability. Critically, to achieve particles with colloidal stability, the NaCas:rutin ratio (w/w) had to be greater than 2.5 and 40 respectively for the lowest (0.2% w/v) and highest (4 to 8% w/v) concentrations of NaCas. The rutin–NaCas particles in the concentrated formulations were physically stable, with a size in the range of 185 to 230 nm and zeta potential of −36.8 to −38.1 mV, depending on the NaCas:rutin ratio. Encapsulation efficiency and loading capacity of rutin in different systems were 76% to 83% and 2% to 22%, respectively. The concentrated formulation containing 5% w/v NaCas and 2% w/v rutin was chosen as the most efficient delivery system due to the ideal protein:flavonoid ratio (2.5:1), which resulted in the highest loading capacity (22%). Taken together, the findings show that the delivery system developed in this study can be a promising method for the incorporation of a high concentration of hydrophobic flavonoids such as rutin into functional foods