Influence of homogenization conditions on physical properties and antioxidant activity of fully biodegradable pea protein-alpha-tocopherol films

In this study, antioxidant biodegradable films based on pea protein and alpha-tocopherol were successfully developed by solution casting. The effect of both the homogenization conditions (rotor stator and microfluidizer) and the relative humidity (RH) on the microstructure and physical properties (transparency, tensile, oxygen and water vapour barrier properties) of pea protein/alpha-tocopherol-based films was evaluated. The addition of alpha-tocopherol produced minimal changes in the films transparency, while providing them with antioxidant properties and improved water vapour and oxygen barrier properties (up to 30 % in both water vapour and oxygen permeability) when films were at low and intermediate RH. The addition of alpha-tocopherol in microfluidized films gave rise to an increase in their resistance to break and extensibility (up to 27 % in E values) at intermediate and high RH. These results add a new insight into the potential of employing pea protein and alpha-tocopherol in the development of fully biodegradable antioxidant films which are of interest in food packagingThe authors acknowledge the financial support from the Spanish Ministerio de Educacion y Ciencia throughout the project AGL2010-20694, co-funded by FEDER. Author M.J.Fabra is a recipient of a Juan de la Cierva contract from the Spanish Ministerio de Economia y Competitividad.Fabra, MJ.; Jiménez, A.; Talens Oliag, P.; Chiralt, A. (2014). Influence of homogenization conditions on physical properties and antioxidant activity of fully biodegradable pea protein-alpha-tocopherol films. Food and Bioprocess Technology. 7(12):3569-3578. https://doi.org/10.1007/s11947-014-1372-0S35693578712ASTM (1995). Standard test methods for water vapor transmission of materials. Standards Desingnations: E96-95. 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Beyond faith: Biomolecular evidence for changing urban economies in multi‐faith medieval Portugal

During the Middle Ages, Portugal witnessed unprecedented socioeconomic and religious changes under transitioning religious political rule. The implications of changing ruling powers for urban food systems and individual diets in medieval Portugal is poorly understood. This study aimed to elucidate the dietary impact of the Islamic and Christian conquests.info:eu-repo/semantics/publishedVersio

Rheological evaluation of ethyl cellulose and beeswax oleogels as fat replacers in meat products

Trabajo presentado al Iberian Meeting on Rheology (IBEREO), celebrado en Oporto (Portugal) del 4 al 6 de septiembre de 2019.[Objective]: Develop and characterize rheological animal fat replacers by structuring a healthier lipid mixture (olive, linseed, fish) with two different organogelators (ethyl cellulose and beeswax), taking into consideration their physico-chemical, mechanical (puncture) and viscoelastic properties as a function of storage (28 days, 3 ºC ± 1 degree). [Conclusions]: Both oleogels showed a solid-like structure similar to that of animal fat suggesting their potential use as fat replacers, with a healthy fatty acid profile in meat products development. EC-OG produced more deformable and cohesive gels with greater time stability than W-OG. Both oleogeles could be stored for up to 15 days prior to use without significant changes in their composition or technological characteristics

The effect of emulsifying protein and addition of condensed tannins on n-3 PUFA enriched emulsions for functional foods

This article belongs to the Special Issue Innovative Application of Emulsion-Based Systems to Foods: Current and Future Trends.This paper examines the effect of the type of the emulsifying protein (EP) (sodium caseinate (SC) and whey protein isolate (WPI)) on both oil-in-water liquid-like emulsions (Es) and the corresponding cold gelled emulsions (GEs), and also the effect of addition of carob extract rich in condensed tannins (T). The systems, intended as functional food ingredients, were studied in various different respects, including rheological behaviour, in vitro gastrointestinal digestion with determination of the release of non-extractable proanthocyanidins (NEPA) from T, antioxidant activity and lipolysis. EP significantly affects the rheological behaviour of both Es and GEs. T incorporation produced a structural reinforcement of GEs, especially in the case of SC. The digests from Es displayed a higher antioxidant activity than those from GEs. T lipase inhibition was observed only in the formulations with WPI. Our results highlight the importance, in the design of functional foods, of analyzing different variables when incorporating a bioactive compound into a food or emulsion in order to select the better combination for the desired objective, owing to the complex interplay of the various components.This research was supported under projects AGL2014-53207-C2-1-R and AGL2014-53207-C2-2-R and PID2019-103872RB-I00 of the Plan Nacional de Investigación Cientifica, Desarrollo e Innovación Tecnologica (I + D + i), Ministerio de Economia y Competitividad and Intramural project CSIC: 202070E177. The authors wish to express their thanks for Adrian Macho-González’s predoctoral fellowship award from the Spanish Ministry of Education, Culture and Sports (FPU15/02759).Peer reviewe

Effect of different polysaccharides and crosslinkers on echium oil microcapsules

Microencapsulation by complex coacervation using gelatin and arabic gum (AG) as wall materials and transglutaminase for crosslinking is commonly used. However, AG is only produced in a few countries and transglutaminase is expensive. This work aimed to evaluate the encapsulation of echium oil by complex coacervation using gelatin and cashew gum (CG) as wall materials and sinapic acid (S) as crosslinker. Treatments were analyzed in relation to morphology, particle size, circularity, accelerated oxidation and submitted to different stress conditions. Rounded microcapsules were obtained for treatments with AG (45.45 μm) and microcapsules of undefined format were obtained for treatments with CG (22.06 μm). The S incorporation for 12 h improved the oil stability by three fold compared to oil encapsulated without crosslinkers. Treatments with CG and S were resistant to different stress conditions similar to treatments with AG and transglutaminase, making this an alternative for delivery/application of compounds in food products.The authors thank Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) for the scholarship for T.A. Comunian (Process 2013/25862-5) and for financial support (Process 2012/08058-5) and De Wit Speciality Oils for the echium oil donation. C.S. Favaro-Trindade thanks Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) for the productivity grant (306708/2015-9)Peer Reviewe