Lutein-Enriched Emulsion-Based Delivery System: Impact of Casein-Phospholipid Emulsifiers on Chemical Stability

The health benefits of carotenoids in terms of their role in decreasing the risk of diseases, particularly certain cancers and eye disease, are limited by their chemical degradation. Emulsion delivery systems with water dispersions of a carotenoid enhance chemical stability and bioavailability to the host. An emulsified carotenoid delivery system can be based on carotenoid dissolution in lipid media and its stabilization by a surfactant mixture of milk proteins (the caseins) and phospholipids. The inclusion of lutein into an emulsified delivery system comprised of bovine casein or caprine casein in combination with phospholipids (soybean lecithin) enhanced the chemical stability of lutein during storage for 7 days at pH 7.0 at incubation temperatures of 5 and 15°C. The chemical stability of lutein in the corn oil-in-water emulsions stabilized by bovine and caprine caseins in combination with soybean lecithin was in the following order: caprine αs1-II-casein/lecithin > caprine αs1-I-casein/lecithin > bovine casein/lecithin. The results suggest that the chemical stability of lutein in oil-in-water emulsions can be enhanced by altering the thickness of the interfacial layer. Caprine casein/lecithin has the potential for use as an emulsifier in beverage emulsions

Phenolic Compounds in Hibiscus mutabilis Seeds and Their Effects on the Oxidative Stability of DHA-Enriched Goat Milk Emulsion

Food emulsions undergo oxidative deterioration during production and storage, which is usually initiated from the unsaturated fatty acids. Synthetic antioxidants are frequently used to retard lipid oxidation in food emulsions. Most plants and their seeds are rich sources of natural antioxidants such as the carotenoids and polyphenols. The most abundant fatty acids found in the oil from the seeds of Hibiscus mutabilis (HM) are oleic acid (C18:1n-9, 16.3%), linoleic acid, (C18:2n-6, 64.7%), and palmitic acid (C16:0, 18.8%). The total tocopherols in HM seed oil were at an average concentration of 187.0 μg/g, which included α-tocopherol (21.4%), γ-tocopherol (78.2%), and δ-tocopherol (0.4%). The HM seed oil can be incorporated into food emulsions such as in DHA-enriched goat milk emulsion to stabilize added oil from oxidation. The HM seed oil was mixed with algae oil, a rich source of omega-3 docosahexaenoic acid (DHA; C22:6n-3), before emulsification and storage of goat milk. The addition of HM seed oil containing phenolics to algae oil at 1:1 ratio prior to goat milk emulsification significantly (p < 0.05) protected the goat milk emulsions against oxidative deterioration. In goat milk emulsions, the addition of ascorbyl palmitate retarded oxidation as was determined by the peroxide values and anisidine values

Interface Compositions as Determinants of Resveratrol Stability in Nanoemulsion Delivery Systems

The incorporation of hydrophobic ingredients, such as resveratrol (a fat-soluble phytochemical), in nanoemulsions can increase the water solubility and stability of these hydrophobic ingredients. The nanodelivery of resveratrol can result in a marked improvement in the bioavailability of this health-promoting ingredient. The current study hypothesized that resveratrol can bind to caprine casein, which may result in the preservation of the biological properties of resveratrol. The fluorescence spectra provided proof of this complex formation by demonstrating that resveratrol binds to caprine casein in the vicinity of tryptophan amino acid residues. The caprine casein/resveratrol complex is stabilized by hydrophobic interactions and hydrogen bonds. Hence, to study the rate of resveratrol degradation during processing/storage, resveratrol losses were determined by reversed-phase high performance liquid chromatography (RP-HPLC) in nanoemulsions stabilized by bovine and caprine caseins individually and in combination with polysorbate-20. At 48 h oxidation, 88.33% and 89.08% was left of resveratrol in the nanoemulsions stabilized by caprine casein (&alpha;s1-I)/polysorbate-20 complex and caprine (&alpha;s1-II)/polysorbate-20 complex, while there was less resveratrol left in the nanoemulsions stabilized by bovine casein/polysorbate-20 complex, suggesting that oxygen degradation was involved. The findings of this study are crucial for the food industry since they imply the potential use of caprine casein/polysorbate-20 complex to preserve the biological properties of resveratrol

Effect of Feeding a Low Level of Encapsulated Fish Oil to Dairy Goats on Milk Yield, Composition, and Fatty Acid Profile

Contradictory results have been found in the response of dairy goats to the supplementation of fish oil in their diet to improve the n-3 polyunsaturated fatty acids (PUFA) in milk. The responses to the inclusion of fish oil in the diet of ruminants either induced milk fat depression, increased milk fat content, and/or negatively impacted milk yield. The objective of this study was to determine whether including a low dose of encapsulated fish oil in the diet of goats can modify yield, milk composition, and the fatty acid (FA) profile of milk. Ten Alpine goats were divided into two homogeneous subgroups and assigned to either the control or experimental diet. The control animals received the basal diet without supplementation of fish oil, whereas the experimental group was given the same basal diet supplemented with encapsulated fish oil (1.14 g /kg of concentrate) for 56 days. Milk samples were analyzed for chemical composition and FA profile. The inclusion of encapsulated fish oil in the goat diet did not affect the yield and composition of goat milk. The effect of diet was not significant on the FA profile of goat milk, except that 20:0 was lower (P \u3c 0.05) in the milk of goats that received fish oil. The low dose of encapsulated fish oil supplement used in this study did not impact (P \u3e 0.05) the PUFA content of goat milk or milk composition and yield; however, the atherogenicity index (AI), which is beneficial to heart health, was lower (P \u3c 0.05) in the milk of goats that received fish oil as a supplement in their diet compared to the control

Effect of Feeding a Low Level of Encapsulated Fish Oil to Dairy Goats on Milk Yield, Composition, and Fatty Acid Profile

Contradictory results have been found in the response of dairy goats to the supplementation of fish oil in their diet to improve the n-3 polyunsaturated fatty acids (PUFA) in milk. The responses to the inclusion of fish oil in the diet of ruminants either induced milk fat depression, increased milk fat content, and/or negatively impacted milk yield. The objective of this study was to determine whether including a low dose of encapsulated fish oil in the diet of goats can modify yield, milk composition, and the fatty acid (FA) profile of milk. Ten Alpine goats were divided into two homogeneous subgroups and assigned to either the control or experimental diet. The control animals received the basal diet without supplementation of fish oil, whereas the experimental group was given the same basal diet supplemented with encapsulated fish oil (1.14 g /kg of concentrate) for 56 days. Milk samples were analyzed for chemical composition and FA profile. The inclusion of encapsulated fish oil in the goat diet did not affect the yield and composition of goat milk. The effect of diet was not significant on the FA profile of goat milk, except that 20:0 was lower (P \u3c 0.05) in the milk of goats that received fish oil. The low dose of encapsulated fish oil supplement used in this study did not impact (P \u3e 0.05) the PUFA content of goat milk or milk composition and yield; however, the atherogenicity index (AI), which is beneficial to heart health, was lower (P \u3c 0.05) in the milk of goats that received fish oil as a supplement in their diet compared to the control

Evaluation of antimicrobial activities of sequential spray applications of decontamination treatments on chicken carcasses

The objective of this study was to evaluate the effects of sequential applications of ε-polylysine (EPL) or lauramide arginine ethyl ester (LAE) sprays followed by an acidic calcium sulfate (ACS) spray on inoculated chicken carcasses to reduce Salmonella (Salmonella enterica serovars including Salmonella typhimurium and Salmonella enteritidis) contamination during 6 days of storage (4.4°C). Secondly, reductions of the resident microflora were studied on uninoculated chicken carcasses following the sequential application of the treatments, chilling and 10 days of storage at 4.4°C. The treatment of Salmonella inoculated carcasses with 300 mg/L EPL followed by 30% ACS (EPL300-ACS30) sprays reduced Salmonella counts initially by 1.5 log cfu/mL and then by 1.2 log cfu/mL (p\u3c0.05) following 6 days of storage at 4.4°C. Likewise, 200 mg/L LAE followed by 30% ACS (LAE200-ACS30) treatment reduced initial Salmonella counts on poultry carcasses by 1.8, 1.4 and 1.8 log cfu/mL (p\u3c0.05), respectively, after 0, 3, and 6 days storage. Immediately after the treatments, EPL300-ACS30 and LAE200-ACS30 both reduced Escherichia coli counts significantly by 2.6 and 2.9 log cfu/mL, respectively. EPL300-ACS30 and LAE200-ASC30 were effective in lowering psychrotroph counts by 1 log cfu/mL on day 10 when compared to the control and distilled water treatments. This study demonstrated that EPL300-ACS30 and LAE200-ACS30 were effective in reducing Salmonella on inoculated chicken carcasses both after treatment and during the storage at 4.4°C for up to 6 days. In addition, reductions in psychrotroph counts indicated that these treatments might have the potential to increase the shelf-life of poultry carcasses

Evaluation of Antimicrobial Activities of Sequential Spray Applications of Decontamination Treatments on Chicken Carcasses

The objective of this study was to evaluate the effects of sequential applications of ε-polylysine (EPL) or lauramide arginine ethyl ester (LAE) sprays followed by an acidic calcium sulfate (ACS) spray on inoculated chicken carcasses to reduce Salmonella (Salmonella enterica serovars including Salmonella typhimurium and Salmonella enteritidis) contamination during 6 days of storage (4.4°C). Secondly, reductions of the resident microflora were studied on uninoculated chicken carcasses following the sequential application of the treatments, chilling and 10 days of storage at 4.4°C. The treatment of Salmonella inoculated carcasses with 300 mg/L EPL followed by 30% ACS (EPL300-ACS30) sprays reduced Salmonella counts initially by 1.5 log cfu/mL and then by 1.2 log cfu/mL (p<0.05) following 6 days of storage at 4.4°C. Likewise, 200 mg/L LAE followed by 30% ACS (LAE200-ACS30) treatment reduced initial Salmonella counts on poultry carcasses by 1.8, 1.4 and 1.8 log cfu/mL (p<0.05), respectively, after 0, 3, and 6 days storage. Immediately after the treatments, EPL300-ACS30 and LAE200-ACS30 both reduced Escherichia coli counts significantly by 2.6 and 2.9 log cfu/mL, respectively. EPL300-ACS30 and LAE200-ASC30 were effective in lowering psychrotroph counts by 1 log cfu/mL on day 10 when compared to the control and distilled water treatments. This study demonstrated that EPL300-ACS30 and LAE200-ACS30 were effective in reducing Salmonella on inoculated chicken carcasses both after treatment and during the storage at 4.4°C for up to 6 days. In addition, reductions in psychrotroph counts indicated that these treatments might have the potential to increase the shelf-life of poultry carcasses. (Key Words: Salmonella, Poultry, Chicken, Storage, Decontamination, Sequential Treatments

Effect of Feeding a Low Level of Encapsulated Fish Oil to Dairy Goats on Milk Yield, Composition, and Fatty Acid Profile

Contradictory results have been found in the response of dairy goats to the supplementation of fish oil in their diet to improve the n-3 polyunsaturated fatty acids (PUFA) in milk. The responses to the inclusion of fish oil in the diet of ruminants either induced milk fat depression, increased milk fat content, and/or negatively impacted milk yield. The objective of this study was to determine whether including a low dose of encapsulated fish oil in the diet of goats can modify yield, milk composition, and the fatty acid (FA) profile of milk. Ten Alpine goats were divided into two homogeneous subgroups and assigned to either the control or experimental diet. The control animals received the basal diet without supplementation of fish oil, whereas the experimental group was given the same basal diet supplemented with encapsulated fish oil (1.14 g /kg of concentrate) for 56 days. Milk samples were analyzed for chemical composition and FA profile. The inclusion of encapsulated fish oil in the goat diet did not affect the yield and composition of goat milk. The effect of diet was not significant on the FA profile of goat milk, except that 20:0 was lower (P \u3c 0.05) in the milk of goats that received fish oil. The low dose of encapsulated fish oil supplement used in this study did not impact (P \u3e 0.05) the PUFA content of goat milk or milk composition and yield; however, the atherogenicity index (AI), which is beneficial to heart health, was lower (P \u3c 0.05) in the milk of goats that received fish oil as a supplement in their diet compared to the control

Effect of Feeding a Low Level of Encapsulated Fish Oil to Dairy Goats on Milk Yield, Composition, and Fatty Acid Profile

Contradictory results have been found in the response of dairy goats to the supplementation of fish oil in their diet to improve the n-3 polyunsaturated fatty acids (PUFA) in milk. The responses to the inclusion of fish oil in the diet of ruminants either induced milk fat depression, increased milk fat content, and/or negatively impacted milk yield. The objective of this study was to determine whether including a low dose of encapsulated fish oil in the diet of goats can modify yield, milk composition, and the fatty acid (FA) profile of milk. Ten Alpine goats were divided into two homogeneous subgroups and assigned to either the control or experimental diet. The control animals received the basal diet without supplementation of fish oil, whereas the experimental group was given the same basal diet supplemented with encapsulated fish oil (1.14 g /kg of concentrate) for 56 days. Milk samples were analyzed for chemical composition and FA profile. The inclusion of encapsulated fish oil in the goat diet did not affect the yield and composition of goat milk. The effect of diet was not significant on the FA profile of goat milk, except that 20:0 was lower (P \u3c 0.05) in the milk of goats that received fish oil. The low dose of encapsulated fish oil supplement used in this study did not impact (P \u3e 0.05) the PUFA content of goat milk or milk composition and yield; however, the atherogenicity index (AI), which is beneficial to heart health, was lower (P \u3c 0.05) in the milk of goats that received fish oil as a supplement in their diet compared to the control

Effect of Feeding a Low Level of Encapsulated Fish Oil to Dairy Goats on Milk Yield, Composition, and Fatty Acid Profile

Contradictory results have been found in the response of dairy goats to the supplementation of fish oil in their diet to improve the n-3 polyunsaturated fatty acids (PUFA) in milk. The responses to the inclusion of fish oil in the diet of ruminants either induced milk fat depression, increased milk fat content, and/or negatively impacted milk yield. The objective of this study was to determine whether including a low dose of encapsulated fish oil in the diet of goats can modify yield, milk composition, and the fatty acid (FA) profile of milk. Ten Alpine goats were divided into two homogeneous subgroups and assigned to either the control or experimental diet. The control animals received the basal diet without supplementation of fish oil, whereas the experimental group was given the same basal diet supplemented with encapsulated fish oil (1.14 g /kg of concentrate) for 56 days. Milk samples were analyzed for chemical composition and FA profile. The inclusion of encapsulated fish oil in the goat diet did not affect the yield and composition of goat milk. The effect of diet was not significant on the FA profile of goat milk, except that 20:0 was lower (P \u3c 0.05) in the milk of goats that received fish oil. The low dose of encapsulated fish oil supplement used in this study did not impact (P \u3e 0.05) the PUFA content of goat milk or milk composition and yield; however, the atherogenicity index (AI), which is beneficial to heart health, was lower (P \u3c 0.05) in the milk of goats that received fish oil as a supplement in their diet compared to the control