Characteristics, stability and release of peanut sprout extracts in powdered microcapsules by spray drying

This study was carried out to investigate the characteristics of powdered microcapsules from peanut sprout extracts prepared by spray drying. The microcapsules were made from medium-chain triglyceride (MCT) as primary coating material and whey protein concentrate (WPC) or maltodextrin (MD) as selected secondary coating materials. The microcapsule studies conducted were microphotograph, scanning electron microscopy (SEM), Fourier-transform infrared (FT-IR), particle size, moisture contents, sorption, zeta potential, storage stability, and in-vitro study. The surface of microcapsules coated with WPC were rough and smooth, and particle size ranged from 2.86 to 8.59 lm. An FT-IR study revealed that absorption bands at 1,537 and 1,657 cm1 of microcapsules can be attributed to the protein amide I and II bands of WPC overlapped by the conjugated C=C. The moisture content was 1.33% in the microcapsules coated with WPC. The moisture sorption increased until 18% at the 90% RH. The yield of peanut sprout extracts from microcapsules was 89.01%. In the in-vitro study, the microcapsules released 2.48 and 6.01% at pH 2.0 and 4.0, respectively, in simulated-gastric fluid, and 61.07 and 89.24% at pH 6.0 and 8.0, respectively, in simulated-intestinal fluid. The preservation rate of the microcapsules dropped down to 60.43% from 89.01% during six months of storage. The stability of peanut sprout extracts in the microcapsules was over 80% at 4 and 20C during 10-day storage. The zeta-potential of microcapsules was stable with 30 mV. Based on the data obtained from the present study, the powdered peanut-sprout-extract microcapsules coated with WPC exhibited high stability during storage. Therefore, the powdered microcapsules by spray drying may be useful as a functional ingredient

Antioxidant and antibacterial activities of different solvent extractions from Cassia siamea (Lamk.) leaves

The objective of this study was to determine the yield, total phenolic content (TPC), antioxidant and antibacterial activities of the extract from C. siamea leaves by using different solvent extractions. The antibacterial potential was tested by disc diffusion method against seven strains of bacteria, Staphylococcus sp. BCC 5357, Bacillus cereus ATCC 33019,Vibrio parahaemolyticus ATCC 17802, Escherichia coli ATCC 25922, Salmonella typhimurium ATCC 14028, Salmonella enteritidis ATCC 13076 and Pseudomonas aeruginosa BCC 30506.Methanol extractions showed a significantly higher yield, TPC, antioxidant and antibacterial activity than other solvents (p<0.05). The zone of inhibition of the extracts ranged from 6.30 to 9.30 mm irrespective of the solvents used in the extractions. Gram positive bacteria showed significantly higher inhibition than gran-negative bacteria. This study confirmed that various solvent extractions of C. siamea leaves showed antioxidant and antibacterial activities against various microbes

Approaches in biotechnological applications of natural polymers

Natural polymers, such as gums and mucilage, are biocompatible, cheap, easily available and non-toxic materials of native origin. These polymers are increasingly preferred over synthetic materials for industrial applications due to their intrinsic properties, as well as they are considered alternative sources of raw materials since they present characteristics of sustainability, biodegradability and biosafety. As definition, gums and mucilages are polysaccharides or complex carbohydrates consisting of one or more monosaccharides or their derivatives linked in bewildering variety of linkages and structures. Natural gums are considered polysaccharides naturally occurring in varieties of plant seeds and exudates, tree or shrub exudates, seaweed extracts, fungi, bacteria, and animal sources. Water-soluble gums, also known as hydrocolloids, are considered exudates and are pathological products; therefore, they do not form a part of cell wall. On the other hand, mucilages are part of cell and physiological products. It is important to highlight that gums represent the largest amounts of polymer materials derived from plants. Gums have enormously large and broad applications in both food and non-food industries, being commonly used as thickening, binding, emulsifying, suspending, stabilizing agents and matrices for drug release in pharmaceutical and cosmetic industries. In the food industry, their gelling properties and the ability to mold edible films and coatings are extensively studied. The use of gums depends on the intrinsic properties that they provide, often at costs below those of synthetic polymers. For upgrading the value of gums, they are being processed into various forms, including the most recent nanomaterials, for various biotechnological applications. Thus, the main natural polymers including galactomannans, cellulose, chitin, agar, carrageenan, alginate, cashew gum, pectin and starch, in addition to the current researches about them are reviewed in this article.. }To the Conselho Nacional de Desenvolvimento Cientfíico e Tecnológico (CNPq) for fellowships (LCBBC and MGCC) and the Coordenação de Aperfeiçoamento de Pessoal de Nvíel Superior (CAPES) (PBSA). This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2013 unit, the Project RECI/BBB-EBI/0179/2012 (FCOMP-01-0124-FEDER-027462) and COMPETE 2020 (POCI-01-0145-FEDER-006684) (JAT)

Chemical Compositions and Properties of Alkali Pickled Egg (Pidan) as Affected by Cations and Selected Pickling Ingredients

Thesis (Ph.D., Food Science and Technology)--Prince of Songkla University, 201

Effect of different cations in pickling solution on FTIR characteristics of pidan white and yolk in comparison to the fresh duck egg

Fourier transform infrared (FTIR) study of pidan white and yolk treated with different cations were investigated in comparison to the fresh duck egg. FTIR study of PbO2 and ZnCl2 treated pidan white and yolk at a level of 2 g kg−1 had different spectra to those of fresh egg. The amide B with wavenumbers of 3083 and 3084 cm−1 was observed for fresh and PbO2 treated pidan white at a level of 2 g kg−1. Higher wavenumber of 3084 cm−1 was noticeable for PbO2 treated pidan white at a level of 2 g kg−1. Scanning electron microscopic study showed that the more ordered network was found in PbO2 treated pidan white at a level of 2 g kg−1, compared with ZnCl2 treated counterpart. Thus cations in the pickling solution affected the FTIR characterestics of pidan white and yolk

Interfacial Properties and Antioxidant Activity of Whey Protein-Phenolic Complexes: Effect of Phenolic Type and Concentration

Whey protein is a common food additive for enhancing product stability and texture, while phenolics are considered food antioxidants. As a consequence, combining whey protein with phenolics is an effective way to improve protein functionality while also maintaining polyphenol bioactivity. Herein, the functional properties and antioxidant activity of whey protein modified with various types and concentrations of oxidized phenolic compounds, including gallic acid (OGA), ferulic acid (OFA), and tannic acid (OTA), were studied. In general, the modified whey protein had a decrease in free amino content, but an increase in total phenolic content. Whey protein modified with 5% OTA showed the highest total phenolic content and the lowest free amino content. Modification of whey protein with OTA and OGA resulted in a loss of surface hydrophobicity in contrast to whey protein modified with OFA. However, no significant difference in surface activity including foam and emulsion properties in the whey protein with/without modification was observed. The modified whey protein had an increase in antioxidant activity when compared with that of the control

Interfacial Properties and Antioxidant Activity of Whey Protein-Phenolic Complexes: Effect of Phenolic Type and Concentration

Whey protein is a common food additive for enhancing product stability and texture, while phenolics are considered food antioxidants. As a consequence, combining whey protein with phenolics is an effective way to improve protein functionality while also maintaining polyphenol bioactivity. Herein, the functional properties and antioxidant activity of whey protein modified with various types and concentrations of oxidized phenolic compounds, including gallic acid (OGA), ferulic acid (OFA), and tannic acid (OTA), were studied. In general, the modified whey protein had a decrease in free amino content, but an increase in total phenolic content. Whey protein modified with 5% OTA showed the highest total phenolic content and the lowest free amino content. Modification of whey protein with OTA and OGA resulted in a loss of surface hydrophobicity in contrast to whey protein modified with OFA. However, no significant difference in surface activity including foam and emulsion properties in the whey protein with/without modification was observed. The modified whey protein had an increase in antioxidant activity when compared with that of the control

Neurotoxic Agent-Induced Injury in Neurodegenerative Disease Model: Focus on Involvement of Glutamate Receptors

Glutamate receptors play a crucial role in the central nervous system and are implicated in different brain disorders. They play a significant role in the pathogenesis of neurodegenerative diseases (NDDs) such as Alzheimer’s disease, Parkinson’s disease, and amyotrophic lateral sclerosis. Although many studies on NDDs have been conducted, their exact pathophysiological characteristics are still not fully understood. In in vivo and in vitro models of neurotoxic-induced NDDs, neurotoxic agents are used to induce several neuronal injuries for the purpose of correlating them with the pathological characteristics of NDDs. Moreover, therapeutic drugs might be discovered based on the studies employing these models. In NDD models, different neurotoxic agents, namely, kainic acid, domoic acid, glutamate, β-N-Methylamino-L-alanine, amyloid beta, 1-methyl-4-phenyl-1,2,3,6-tetrahydropyridine, 1-methyl-4-phenylpyridinium, rotenone, 3-Nitropropionic acid and methamphetamine can potently impair both ionotropic and metabotropic glutamate receptors, leading to the progression of toxicity. Many other neurotoxic agents mainly affect the functions of ionotropic glutamate receptors. We discuss particular neurotoxic agents that can act upon glutamate receptors so as to effectively mimic NDDs. The correlation of neurotoxic agent-induced disease characteristics with glutamate receptors would aid the discovery and development of therapeutic drugs for NDDs