Release, Stability and Functionality of Nanodelivered Hydrophobic (Lutein and Beta-Carotene) and Hydrophilic (Folic Acid) Antioxidants Using Zein Nanoparticles

Nanodelivery systems enable innovations that can benefit foods and human health on a large scale in the coming years. The instabilities of antioxidants during food processing and during digestion are drawbacks that can be successfully addressed by nanoentrapment. This research provided technical strategies to synthesize zein nanoparticles loaded with hydrophobic/hydrophilic antioxidants, and to study the release profiles and physical stability of nanocarriers and chemical stability of entrapped bioactives under on-shelf and GI conditions. The results supported the potential of zein nanoparticles stabilized by surfactants to improve chemical stability of entrapped lutein, and to slowly release lutein under PBS conditions. Same particles enhanced functionality by means of protecting antioxidant activity of entrapped -carotene in the presence of milk as food matrix under simulated gastrointestinal environments. Lastly, folic acid modified zein nanoparticles sustained the release of folic acid, showed a good biocompatibility, and diminished the toxic effect of folic acid on cells. The increased uptake, particularly by the over-expressing folate-receptor cells indicated that zein nanoparticles can be developed into versatile targeted delivery systems. These findings strongly support the ability of zein nanoparticles to act as effective antioxidant nanodelivery systems for innovative applications in the food and pharmaceutical industries

Effect of Surfactant Concentrations on Physicochemical Properties and Functionality of Curcumin Nanoemulsions Under Conditions Relevant to Commercial Utilization

Surfactants are used to stabilize nanoemulsions by protecting their physical stability and preventing deterioration of the entrapped bioactive during processing and storage. The effect of surfactant concentration on physical-chemical properties of nanoemulsions with entrapped curcumin, relevant to commercial applications, was addressed in this research. Furthermore, the functionality of nanoemulsified curcumin in terms of lipid oxidation inhibition was determined. Protection against varying pH and thermal treatments was more significant in the nanoemulsions at the elevated surfactant level, but at these high concentrations, the surface charges of the emulsions dramatically decreased under sodium salt addition, which may result in instability over time. Nanoemulsions showed the potential to inhibit malondialdehyde (MDA) formulation by protecting the entrapped curcumin and enhance its antioxidant activity when added to milk. The fortified milk with added curcumin systems had a yellow color compared to the control. The results of the study are critical in choosing the surfactant concentration needed to stabilize emulsified curcumin, and to protect the entrapped curcumin under specific conditions of use to support the utilization of curcumin nanoemulsions as a food additive in different commercial products

Physicochemical Properties, Antioxidant Capacity, and Consumer Acceptability of Ice Cream Incorporated with Avocado ( Persea Americana Mill.) Pulp

Avocado pulp is low in sugar contents but quite high in dietary fiber, nutrients, and phytochemicals with potential health benefits. In this study, the avocado pulp was incorporated into ice cream. The effects of replacing milk fat with avocado on the physical and chemical properties of ice cream and consumer acceptability were evaluated. Milk fat-based ingredients of the ice cream were partially replaced with avocado pulp at ratios of 10, 20, and 30% (w/w). All ice creams were subjected to physical and chemical analyses and were evaluated in sensory acceptability tests. Replacing milk fat with avocado pulp significantly reduced moisture content, protein, and fat content, while it increased the carbohydrate (3.70 to 7.91 g/100 g) and crude fiber content (0.39 to 1.38 g/100 g). A higher content of avocado pulp caused a reduction in overrun and retarded the melting rate due to the effect of high fiber content. Increased viscosity and hardness were observed. The ice cream with the highest avocado pulp content had approximately 3-fold higher total phenolic content determined by the Folin-Ciocalteau method and 2-fold higher antioxidant capacity evaluated as DPPH• and ABTS•+ scavenging activity, and ferric reducing antioxidant power compared to that of the control. Sensory evaluation showed the 20% (w/w) avocado pulp was the suitable ratio for incorporating in the ice cream, which showed a good level of overall acceptability. Thus, our results suggest the potential use of avocado pulp to replace milk fat in frozen dairy products

Effect of Surfactant Concentrations on Physicochemical Properties and Functionality of Curcumin Nanoemulsions Under Conditions Relevant to Commercial Utilization

Surfactants are used to stabilize nanoemulsions by protecting their physical stability and preventing deterioration of the entrapped bioactive during processing and storage. The effect of surfactant concentration on physical-chemical properties of nanoemulsions with entrapped curcumin, relevant to commercial applications, was addressed in this research. Furthermore, the functionality of nanoemulsified curcumin in terms of lipid oxidation inhibition was determined. Protection against varying pH and thermal treatments was more significant in the nanoemulsions at the elevated surfactant level, but at these high concentrations, the surface charges of the emulsions dramatically decreased under sodium salt addition, which may result in instability over time. Nanoemulsions showed the potential to inhibit malondialdehyde (MDA) formulation by protecting the entrapped curcumin and enhance its antioxidant activity when added to milk. The fortified milk with added curcumin systems had a yellow color compared to the control. The results of the study are critical in choosing the surfactant concentration needed to stabilize emulsified curcumin, and to protect the entrapped curcumin under specific conditions of use to support the utilization of curcumin nanoemulsions as a food additive in different commercial products

Development of strategic human source management model for small and medium enterprises in Thailand’s new normal life

The purposes of this research were to study the condition and strategic human resource management and to develop a strategic human resource management model for small and medium enterprises(SMEs) in the new normal life era. The research model was mixed research by collecting data from the sample group in 2 parts: (1) a sample group from qualitative research by interviewing 10 entrepreneurs or executives of SMEs and focus groups consisted of 19 experts, and (2) a quantitative research sample group, 400 participants which is entrepreneurs or executives of SMEs. The research tools were interview form and questionnaire. Data were analyzed by statistics: percentage, mean, standard deviation, and Exploratory Factor Analysis: EFA. The findings revealed that: 1) Strategic human resource management for small and medium-sized enterprises (SMEs) in the new normal life era, it was found that it can be composed of all 5 components: (1)human resource planning,(2)human resource recruitment and selection, (3) employee retention, (4)human resource utilization, and (5)human resource development. The Eigen Value after rotation ranged from 6.86-12.84, the percentage variance was from 11.42-22.43 and the cumulative percentage of variance was 78.85%. 2)The result of developing a strategic human resource management model for small and medium enterprises (SMEs) in the new normal life era that must be considered from the goals of the organization by analyzing the organization’s resources from 2 parts: Resource requirements and available resources of SMEs in the new normal life era. It can lead to the transformation of resources in line with SMEs operations in the new life era and implement Change Management in the strategic human resource management process from the components of strategic human resource management for SMEsin the new normal life era with 5 main components and 15 sub-components