Nanoencapsulation of EPA/DHA with sodium caseinate-gum arabic complex and its usage in the enrichment of fruit juice

WOS: 000331026100036In this study, encapsulating fish oil, as a source of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), with multi-layered interfacial membranes using electrostatic attraction between sodium caseinate and gum arabic and its usage in the enrichment of fruit juice was investigated. Initially, optimum conditions for forming a stable complex between sodium caseinate and gum arabic were determined at pH 4 and at a concentration of 0.1 g/100 ml sodium caseinate-0.2 g/100 ml gum arabic. This complex was utilized for nanoencapsulation of fish oil. Encapsulation efficiency and particle size were obtained as 78.88 +/- 2.89%, 232.3 nm, respectively. Fish oil nanocomplex containing 40-50-60 mg EPA + DHA were used in the enrichment of 100 ml fruit juice. After in vitro digestion, the bioaccessibility of EPA, DHA and EPA + DHA were found as 56.16 +/- 6.39, 36.25 +/- 538 and 47.37 +/- 10.65 percent, respectively (p < 0.05). This study indicates that stable protein polysaccharide complexes can be used for nanoencapsulating hydrophobic compounds such EPA and DHA, useful for enrichment of non- or low-fat beverages. (C) 2013 Elsevier Ltd. All rights reserved.Ege University Science and Technology Center EBILTEMEge University [09 MUH 031]The financial assistance of Ege University Science and Technology Center EBILTEM (Project no: 09 MUH 031) is gratefully acknowledged

Enhancing sweetness using double emulsion technology to reduce sugar content in food formulations

In this study, water-in-oil-in-water double emulsions containing saccharose at the outer aqueous phase were formulated and characterised to investigate the potential of double emulsion to enhance the perception of sweetness. We hypothesised that double emulsions containing saccharose at the outer aqueous phase will be detected immediately by taste receptors and evaluated as sweeter than single emulsions containing the same amount of saccharose. Emulsions were prepared with three dispersed phase:continuous phase ratios. The results of the analyses suggested that the phase ratio affected the particle size and rheological behaviour of the emulsions. However, no differences were observed in lipid digestion behaviour. The sensory analysis revealed that the formulation containing double emulsion was sweeter than the formulation containing oil-in-water single emulsion by approximately 75%. Therefore, the development of food products with reduced sugar content may be possible using double emulsions with enhanced sweetness. Industrial relevance: Excessive sugar consumption is an unhealthy diet associated with an increased risk of nonalcoholic fatty liver disease, obesity, diabetes, chronic diseases such as cardiovascular disease, certain types of cancer, and cognitive decline. Therefore, one of the responsibilities of the food industry is to reduce the sugar content of foods. Many food companies have significantly reduced the sugar levels of many products with the policies they have carried out and continue to do so. However, products produced with industrial solutions (especially using artificial sweeteners) to reduce sugar create sensory dissatisfaction in the consumers. Also, the body reacts to artificial sweeteners differently than it does to sugar. The double emulsion technology offers the opportunity to the food industry to reduce the sugar content of foods without causing any sensory loss in food and without the need for the use of an artificial sweetener

Preparation and characterization of double emulsions for saltiness enhancement by inhomogeneous spatial distribution of sodium chloride

WOS: 000456491100031In this study, it was aimed to formulate primary (W-1/O) and double (W-1/O/W-2) emulsions in order to increase the perception salt placed in the external aqueous phase of the double emulsion when the amount of salt is the same in double emulsion and the control (oil-in-water emulsion). Emulsifier concentration, aqueous phase composition and water: oil ratios were investigated to obtain a stable primary emulsion. Then, with these results, double emulsions were designed at external water phase ratios (W-1/O: W-2), 40:60, 35:65 and 30:70 by weight. Characterization of double emulsions was evaluated by particle size; rheology and optical microscopy were analyzed. The digestion behaviors of compositions (oil and protein) of emulsions were studied by in vitro lipid and protein hydrolyzes to discuss in relation the compositional effects of emulsions on the kinetics and degrees of hydrolysis. Results showed that W-1/O: W-2 ratio affected the droplet size, viscosity of emulsions but no effect was determined on lipid hydrolysis. At a ratio of 40:60, viscosity was found highest, whereas droplet size was lowest. Saltiness perception of double emulsion was evaluated using directional triangle test and the double emulsion containing the same salt amount with the control (oil-in-water as control) was found significantly different (p < 0.001). The 68.18 percent of panellists was found the double emulsion saltier. The results of this study may be useful for development of emulsion-based foods, such as salad dressing, that have both reduced salt and fat content.TUBITAKTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [1140209]; Ege University Science and Technology Center EBILTEMEge University [2015/BIL/018]The financial assistance of TUBITAK (Project no: 1140209) and Ege University Science and Technology Center EBILTEM (Project no: 2015/BIL/018) is gratefully acknowledged. We would like to thank to Dr. Ayhan Topuz and Emrah Eroglu who assisted in particle size measurement of primary emulsions

Vegetable product containing caseinomacropeptide and germinated seed and sprouts

WOS: 000368039600085PubMed ID: 26788011In this study vegetable product containing germinated seed and sprouts of lentils and cowpeas, and caseinomacropeptide isolated from whey is produced. Three different forms of vegetable product namely puree (VP), freeze-dried (FD) and drum-dried (DD) are produced. Freeze-dried and DD forms are produced to diversify forms of utilization and to improve functionality such as increased shelf life and decreased storage space. Their beneficial effects on health are determined using in vitro methods. All forms displayed antioxidant activities against DPPH radical and oxygen radical, alpha-amylase inhibitory activities, bile acid binding capacities, and angiotension converting enzyme (ACE) inhibitory activities. Freeze-dried product exhibited the strongest inhibition on alpha-amylase and ACE with the IC50 value 0.09 mu M total phenolic and 0.82 mg protein/g sample, respectively when evaluated on the basis of serving size.Scientific and Technological Research Council of Turkey-TUBITAKTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [110O072]; Ege University Science and Technology Center-EBILTEMEge University [2008/BIL/033]The authors participate in the COST Action FA1005 INFOGEST. The financial support by The Scientific and Technological Research Council of Turkey-TUBITAK (Project no: 110O072) and Ege University Science and Technology Center-EBILTEM(Project no: 2008/BIL/033) are gratefully acknowledged