17 research outputs found
The effect of drying temperatures on morphological and chemical properties of dried chestnut flours
The effect of drying conditions on morphological and chemical properties of two Portuguese Castanea
sativa varieties (Longal and Martainha) was evaluated. All chestnut drying curves were found to be different
according to drying temperatures (40 C, 50 C, 60 C and 70 C). Those conditions also affected
both chemical composition of flours and morphological properties of starch. Colour parameters of the
flours (L* c*h ) generally decreased with increasing drying temperature, total colour difference (TCD*)
also significantly changed for samples dried at different tested conditions. The drying temperature seems
to affect starch morphology, with Longal starch granules always somewhat smaller. The results showed
that the higher the drying temperature, the higher the reducing sugars content and the lower the starch
content. In what concerns differences among the studied varieties, it can be stated that Longal presents
whiter flours, higher reducing sugars content, lower starch and sucrose contents. In opposition, Martainha
flours presented lower percentage of amylose and damaged starch. From the results it can be concluded
that the marked effects that drying temperature exerted on the characteristics and properties
of chestnut flours are different in both varieties studie
The effect of starch isolation method on physical and functional properties of Portuguese nut starches. 2. Q. rotundifolia Lam. and Q. suber Lam. acorns starches
A new starch was isolated from fruits of two acorn species, Quercus rotundifolia and Quercus suber by
alkaline (A3S) and enzymatic (ENZ) methods and physical and functional properties were studied. The
isolation method induced changes in most of those properties in the isolated starches, mainly in resistant
starch content, syneresis, pasting, thermal and rheological properties. Isolated acorn starches presented
high amylose content (53e59%) and resistant starch content (30.8e41.4%). Acorn starches showed
limited and similar solubility values and swelling power values, showing a gradual increase from 60 C to
90 C. The pasting temperatures ranged from 67.5 to 72.0 C and pastes did not present breakdown,
which is suggestive of a high paste stability of acorn starches during heating. At ambient temperature the
turbidity and syneresis values were low, but when held at freezing temperatures the syneresis significantly
increased. Thermal analysis revealed that the acorn starches easily undergo transition phenomena
as shown by the low To and enthalpy values (4.1e4.3 J/g), these effects were more evident in starches
isolated by ENZ method. Pastes are more elastic than viscous and form strong gels after cooling. Q. suber
starch was shown to be more sensitive to the effect of isolation method. Generally, starch isolated by
enzymatic method presented less interesting functional properties, since this isolation procedure greater
affected the raw structure of starche
Effect of drying temperatures on chemical and morphological properties of acorn flours
Drying curves at different temperatures were established for Quercus suber and Quercus rotundifolia fruits.
Flours produced by milling fruits dried at different conditions were evaluated for colour, starch granules
morphology, amylose and sugars content. The drying temperature was positively related to the reducing
sugar content and negatively to starch content. The amilose content generally increased with drying
temperature and the effect was more evident for the Q. rotundifolia. Results showed that flour colour
parameters generally decreased with increased drying temperature. However, the drying temperature does
not seem to affect starch morphology. It can also be stated that Q. suber produced darker flours, higher
amylose and reducing sugar content, and bigger starch granules. Q. rotundifolia showed a lower level of
damaged starch and higher fat and disaccharides content. According to the results, it was possible to
conclude that drying temperature exerted marked effects on the properties of acorn flours in both studied
specie
Inulin potential for encapsulation and controlled delivery of Oregano essential oil
The ability of inulin, a prebiotic material, as encapsulation matrix was explored. Microcapsules of Raftiline were produced by spray drying inulin solutions at different solids content (5, 15 and 25%) at 120, 155 and 190 °C, according to a Central Composite Rotatable design. Produced capsules were analysed for morphology and size by SEM and physiochemical characterized by DSC, IR and RAMAN. Oregano essential oil was incorporated in the inulin solutions at 15% solids basis and the emulsions dried at the same conditions. The above mentioned methodologies were applied to evaluate the encapsulation ability and the changes induced by the presence of the EO in capsules morphology and structure. Furthermore the kinetics and amount of release was assessed by a spectrophotometric method. Results showed that it was possible to produce regular spherical inulin microcapsules (3–4.5 μm) for all the tested experimental conditions. According to IR and Raman results mainly drying temperature affected the structure of the capsules, three groups being clearly formed. These groups could be related to the morphology of inulin crystals. The EO was successfully encapsulated in the system as demonstrated by IR and Raman analysis. The differences found in the EO releasing amount, make clear that different degrees of core material retention is achieved, what should be related to structural changes in the matrix wall, denoting in some processing conditions interactions phenomena among inulin and EO. Those different releasing profiles patterns may be quite useful in finding different potential uses for the encapsulates.Thanks are due for the financial support given by Portuguese Foundation for Science and Technology (FCT) through the project PTDC/AGR/ALI/67194/2006 and through a post-doctoral grant of first author (SFRH/BPD/44200/2008) supported by programme QREN - POPH - Tipologia 4.1. The authors also express their gratitude to Mr Octavio Chaveiro from INIAV for the given support in microscopy studies
Encapsulation and delivery of carotenoids-rich extract from tomato pomace in a prebiotic matrix
Effect of the matrix system in the delivery and in vitro bioactivity of microencapsulated Oregano essential oil
The effect of encapsulating matrix on retention, protection and delivery of Oregano essential oil (EO) was studied. EO was encapsulated in rice starch porous spheres, inulin and gelatine/sucrose capsules by spray drying. Gelatine/sucrose matrix was also dried by freeze drying. Experimental designs were applied to
test the effect of bonding agents and solids content for rice starch and drying temperature and solids content for inulin and gelatine/sucrose systems. The ratio of gelatine/sucrose was also tested. EO was identified (confocal laser scanning microscopy and FT-IR) in all tested matrices and the release profiles,antioxidant activity and antimicrobial activity of encapsulates evaluated. Results showed that the three tested materials are able to encapsulate Oregano EO. Higher diffusion coefficients were obtained for starch microcapsules (about 1013 m2/s) followed by spray-dried gelatine/sucrose systems (about 1015 m2/s) and inulin microcapsules (about 1016 m2/s). Gelatine/sucrose microparticles exhibit high
antioxidant and antimicrobial activity while inulin and rice starch microencapsulates ensure higher stability.Portuguese Foundation for Science and Technology (FCT) - PTDC/AGR/ALI/67194/2006, SFRH/BPD/44200/2008, QREN – POPH – Tipologia 4.1
The effect of the matrix system in the delivery and in-vitro bioactivity of microencapsulated oregano essential oil
Microencapsulation allows bioactive compounds protection from external factors. Innovation in food industry often requires adding functional ingredients, to tailor flavour and texture, to improve preservation, to control bioactive compounds stability and controlled release during processing/storage. Oregano, besides richness in aroma compounds, is also known by potential antioxidant and antimicrobial activities. These sensitive compounds need protection in order to allow their use in a wider range of processes. In this study, oregano essential oil (EO) was microencapsulated by spray/freeze drying in: rice starch (with/without bonding agents), gelatine/sucrose and inulin, dried at different temperatures. Microencapsulates were analysed for morphology and structure (SEM, CLSM, X-ray diffraction and FTIR). Releasing ability of entrapped EO (UV–VIS spectroscopy) was evaluated by diffusion coefficient (D). Antioxidant activity (AA) - ORAC and HORAC- and antimicrobial activities against pathogens were evaluated. Rice starch spherules, presenting interconnecting cavities, were formed. Spray-dried inulin and gelatine/sucrose systems formed continuous walled and smooth surface spherical capsules (3-4.5 and 0.9-10m, respectively). EO was uniformly distributed inside the structures (CLSM) and its presence confirmed by FTIR. Depending on the system, D varied among 10-13 (starch), 10-13-10-15, (gelatine/sucrose) and 10-16 m2/s (inulin). In starch system, D was mainly influenced by the gelatin concentration, increasing with it. X- ray diffraction and FTIR results suggest some kind of linkage between gelatine and starch. Spray-dried gelatine/sucrose system, revealed to be unsuitable for EO encapsulation due to capsules disintegration but freeze-drying was effective. The D of EO from inulin capsules decreases when these are produced above 140 ºC. The impact of encapsulation method on EO bioactivity and product stability during 6 months, was verified through the determination of microcapsules AA, using free EO value as reference.
The results obtained provide information on the release/stability of oregano EO from different matrices, relevant for functional ingredients microencapsulation
Effect of the matrix system in delivery and in vitro bioactivity of microencapsulated Oregano essential oil
Available at ScienceDirectThe effect of encapsulating matrix on retention, protection and delivery of Oregano essential oil (EO) was
studied. EO was encapsulated in rice starch porous spheres, inulin and gelatine/sucrose capsules by spray
drying. Gelatine/sucrose matrix was also dried by freeze drying. Experimental designs were applied to
test the effect of bonding agents and solids content for rice starch and drying temperature and solids content
for inulin and gelatine/sucrose systems. The ratio of gelatine/sucrose was also tested. EO was identified
(confocal laser scanning microscopy and FT-IR) in all tested matrices and the release profiles,
antioxidant activity and antimicrobial activity of encapsulates evaluated. Results showed that the three
tested materials are able to encapsulate Oregano EO. Higher diffusion coefficients were obtained for
starch microcapsules (about 10 13 m2/s) followed by spray-dried gelatine/sucrose systems (about
10 15 m2/s) and inulin microcapsules (about 10 16 m2/s). Gelatine/sucrose microparticles exhibit high
antioxidant and antimicrobial activity while inulin and rice starch microencapsulates ensure higher
stabilit
Effect of drying temperatures on starch-related functional and thermal properties of acorn flours
Abstract: The application of starchy flours from different origins in food systems depends greatly on information about
the chemical and functional properties of such food materials. Acorns are important forestry resources in the central and
southern regions of Portugal. To preserve these fruits and to optimize their use, techniques like drying are needed. The
effects of different drying temperatures on starch-related functional properties of acorn flours obtained from dried fruits
of Quercus rotundifolia (QR) and Quercus suber (QS) were evaluated. Flours were characterized for amylose and resistant
starch (RS) contents, swelling ability, and gelatinization properties. Drying temperature mainly affected amylose content
and viscoamylographic properties. Amylograms of flours from fruits dried at 60 ◦C displayed higher consistency (2102
B.U. and 1560 B.U., respectively, for QR and QS). The transition temperatures and enthalpy were less affected by drying
temperature, suggesting few modifications in starch structure during drying. QR flours presented different functional
properties to those obtained from QS acorn flours. The effect of drying temperatures were more evident in QR
Morphology and structure of chestnut starch isolated by alkali and enzymatic methods
Available at SciVerse ScienceDirectThe structure and morphology of starch from fruits of two chestnut (Castanea sativa Mill.) varieties,
Martainha and Longal, isolated by alkaline (A3S) and enzymatic (ENZ) methods were assessed. Chestnut
starch granules were found to be round and oval in shape, consisting of medium/small granules, with
a mean granule size ranging between 9 and 13 mm. Isolated chestnut starch appeared to the naked eye as
a white powder, with high values of L*, and the Longal variety produce starches duller than Martainha.
No differences between samples were observed by FTIR analysis. The X-ray patterns of isolated starches
are of C-type (more specifically of Cb type) with a relative crystallinity between 31.5% and 39.8%. The 13C
CP/MAS NMR spectra are similar for both varieties but different for the used isolation methods. The
amorphous phase in the starch granules isolated by A3S methods was lower than that of the starch
extracted by the ENZ method, making the B-type allomorph in the C-type starch granules more evident
than in the A-type. Those differences in the structure of isolated starches are shown by a lower degree of
damage, and a higher level of crystallinity of starches isolated by the A3S method, which means that its
original structure is less affected or partially destroyed. This study would be helpful to better understand
the relationships among structure and functional properties for a eventual industrial application of
chestnut starche