Brewery spent yeast insoluble residue as microcarriers for bioactive compound

info:eu-repo/semantics/publishedVersio

Flaxseed gum-biopolymers interactions driving rheological behaviour of oropharyngeal dysphagia-oriented products

Viscosity-modified diet through thickeners is used as a strategy to circumvent swallowing problems by oropharyngeal dysphagia patients. Most commercial products present xanthan and starch in their formulations, but flaxseed gum (FG) is a potential thickener for liquid food that provides additional health benefits. FG was mixed either with modified starch (MS) and/or xanthan gum (XG), varying biopolymersâ concentration according to a central composite rotational design in which rheological and colour properties in water were the evaluated responses. All formulations showed a shear time-independent and shear-thinning behaviour, mainly influenced by XG and MS concentrations. In oscillatory measurements, the formulations presented a prevailing elastic character attributed to MS and mainly to XG, which despite the lower concentration in which it was incorporated, exerted a similar influence on this rheological property. However, the increase of FG concentration was the most significant factor influencing viscosity, but also favoured an increase of both viscoelastic moduli mainly G'. Analysis of the microstructure disclosed different network structures as a result of biopolymers interactions, which was related to rheological behaviour giving insights to design new thickeners for dysphagia management. In addition, the amount of glucose released after in vitro digestion was evaluated and compared to a commercial MS-based thickener. Interestingly, the commercial formulation showed a glucose release significantly higher than the proposed FG/MS/XG-based formulations. These results open the opportunity to tailor the rheological characteristics of food systems by adding and combining natural ingredients, improving technological and nutritional properties.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil (CAPES) (Finance code 001); São Paulo Research Foundation - FAPESP (Process numbers 2016/05448–8; 2011/51707–1; EMU 2009/54137–1; 2007/58017–5; 2006/03263–9; 2004/08517–3) and by the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq - Process 307168/2016–6). Okuro and Santos thanks São Paulo Research Foundation (FAPESP) (Grant numbers 2018/20308–3 and 2017/18109–0)info:eu-repo/semantics/publishedVersio

Synergic recombinant enzyme association to optimize xylo-oligosaccharides production from agricultural waste

Xylo-oligosaccharides (XOS) are one of the classes of prebiotics obtained from lignocellulosic biomass, by hydrolysis of hemicellulose, abundant in agroindustrial residues. Several endoxylanases were studied in order to provide better conversion of the biomass to XOS. The resulting product presents multi-benefits, favoring the intestinal microbiota and maintaining the viability of probiotics in food. XOS production from sugarcane straw by action of thermostable recombinant endoxylanase of Cryptococcus flavescens, expressed in Pichia pastoris GS115 using vector pGAPZA, in synergic association with -l-arabinofuranosidase (GH 51) (Megazyme®) was optimized using a central composite rotatable design (CCRD), enabling 72.56% of xylan conversion. The main products xylobiose and xylotriose are short chain oligosaccharides preferred by probiotics. Hydrolysis of xylan from sugarcane straw using endoxylanase and -l-arabinofuranosidase has great potential for XOS production with high prebiotic activity, representing a possible sustainable way to reduce enzymatic and raw material costs.This work was supported by FAPESP (grants n. 2018/14223-5; 2015/50612-8; 2015/20630-4; 2019/08542-3).info:eu-repo/semantics/publishedVersio

Emulsifier functionality and process engineering: progress and challenges

The surface-active and stabilizing properties of proteins and polysaccharides have been widely explored in food processing. A number of studies reveal the potential application of these ingredients as food emulsion stabilizers using a wide range of homogenization processes. More recently, new emulsification techniques have gained interest due to their capacity to individually generate droplets with lower polydispersity than high energy conventional methods. However, considering the high number of possible combinations of hydrocolloid types and processes, the following questions can arise: “Can this homogenization process change the structure and functionality of the emulsifier?” and “Is there a most appropriate emulsification process for achieving the desired productivity and emulsion features?” Therefore, this paper provides a brief overview of the structural and functional changes of each emulsifier group under the action of mechanical forces such as shear stress, cavitation and temperature rise. In addition, tools are discussed to determine if there is a most suitable combination of emulsifier-emulsifying process to produce highly stable emulsions based on droplet breakup mechanisms and emulsifying capacity.68698