Characterization of flours from some underutilized carbohydrate sources of Thailand for potential food applications

Northern Thailand's underutilized crop flours were examined for morphology, chemical composition, thermal, and techno-functional properties to broaden carbohydrate sources and assess their potential as plant-based food analogs and other food ingredients. Samples were as follows: Elephant foot yam (A), and Purple yam or Greater yam (DA-P), Water yam (DA-W), Five-leaf yam (DP), D. daunaea Prain & Burkill (DD), and Lesser yam (DE). Scanning electron micrographs revealed varied starch granule shapes and size ranging from 9 to 31 mm. XRD showed A-type crystallinity for sample A, B-type for DA-P, DA-W, DP, and DE, and C-type for DD. DP flour has the highest protein and starch content. DD and DE flours had the highest fat and fiber content with the least amylose content. DP, DA-P, and A flours displayed excellent thickening capacity, whereas DD and DE flours exhibited low viscosity and resistance to disintegration induced by heat and shear. DA-W flour exhibits moderate physicochemical properties, rendering it versatile for a multitude of applications. Gelatinization enthalpy (ΔH) ranged from 3.46 J/g to 8.14 J/g, indicating DA-P granular structure had more crystallites while A flour had lower thermostability. All flours exhibited unique characteristics, offering diverse options as texturizing agents for food analog formulation.fals

Optimization of Lipid-Based Nanoparticles Formulation Loaded with Biological Product Using A Novel Design Vortex Tube Reactor via Flow Chemistry

Kittipat Suwanpitak,1 Kampanart Huanbutta,2 Nopphon Weeranoppanant,3 Pornsak Sriamornsak,4,5 Chonlada Panpipat,1 Tanikan Sangnim1 1Faculty of Pharmaceutical Sciences, Burapha University, Chonburi, 20131, Thailand; 2Department of Manufacturing Pharmacy, College of Pharmacy, Rangsit University, Pathum Thani, 12000, Thailand; 3Department of Chemical Engineering, Faculty of Engineering, Burapha University, Chonburi, 20131, Thailand; 4Department of Industrial Pharmacy, Faculty of Pharmacy, Silpakorn University, Nakhon Pathom, 73000, Thailand; 5Academy of Science, the Royal Society of Thailand, Bangkok, 10300, ThailandCorrespondence: Tanikan Sangnim, Faculty of Pharmaceutical Sciences, Burapha University, 169, Seansook, Muang, Chonburi, 20131, Thailand, Email [email protected]: Lipid-based nanoparticles (LNPs) is increasingly recognized for their potential in drug delivery, offering protection to hydrophobic drugs from degradation. Industrial synthesis of LNPs, exemplified by Pfizer-BioNTech and Moderna mRNA vaccines, utilizes flow chemistry or microfluidics, showcasing its scalability. This study explores the utilization of a novel design reactor, the vortex tube reactor, within flow chemistry for LNPs synthesis, aiming to optimize its conditions and compare them with batch synthesis.Methods: LNPs were synthesized using the vortex tube reactor, incorporating bovine serum albumin (BSA) as a model drug in the aqueous phase, alongside 1.2-dipalmitoyl-sn-glycero-3-phosphocholine (DPPC) and cholesterol in the organic phase. Design of experiments (DoE), specifically Box-Behnken design, was employed to optimize parameters, including X1: the flow rate ratio (10– 100 mL/min), X2: the aqueous-to-organic volumetric ratio (1:1– 10:1), and X3: the number of reactor units (1– 5 units). Responses evaluated encompassed physical properties and productivity. Optimized conditions were determined by minimizing particle size (Y1), polydispersity index (Y2), and zeta potential (Y3), while maximizing entrapment efficiency (Y4), drug loading (Y5), and productivity (Y5).Results: Results indicated that optimal conditions were achieved at X1 of 100 mL/min, X2 of 5.278, and X3 of 1 unit. LNPs synthesized under these conditions exhibited favorable physical properties and productivity, with uniformity maintained across batches. The vortex tube reactor demonstrated superiority over batch synthesis, yielding smaller particles (166.23 ± 0.98 nm), more uniform nanoparticles (PDI 0.17 ± 0.01), and higher entrapment (67.75 ± 1.55%) and loading capacities (36.39 ± 0.83%), indicative of enhanced productivity (313.4 ± 12.88 mg/min).Conclusion: This study elucidates the potential of flow chemistry, particularly utilizing the vortex tube reactor, for large-scale LNPs formulation, offering insights into parameter relationships and advancing nanoparticle synthesis for drug delivery applications. Keywords: flow chemistry, lipid-based nanoparticles, nanoparticles synthesis, biological produc

<i>Glochidion wallichianum</i> Leaf Extract as a Natural Antioxidant in Sausage Model System

This study highlighted the role of an 80% ethanolic Mon-Pu (Glochidion wallichianum) leaf extract (MPE), a novel natural antioxidative ingredient, in controlling the oxidative stability and physicochemical properties of a cooked sausage model system (SMS). MPE had a total extractable phenolic content of 16 mg/100 g, with DPPH● scavenging activity, ABTS●+ scavenging activity, and ferric reducing antioxidant power of 2.3, 1.9, and 1.2 mmole Trolox equivalents (TE)/g, respectively. The effects of different concentrations of MPE (0.01−10%, w/w) formulated into SMS on lipid oxidation, protein oxidation, and discoloration were compared to synthetic butylated hydroxyl toluene (BHT; 0.003%, w/w) and a control (without antioxidant). The peroxide value (PV), thiobarbituric acid reactive substances (TBARS), and protein carbonyl contents of SMS tended to increase with increasing MPE concentration (p < 0.05), indicating that high MPE excipient has a pro-oxidative effect. The lowest lipid oxidation (PV and TBARS) and protein carbonyl contents were observed when 0.01% MPE was used to treat SMS (p < 0.05), which was comparable or even greater than BHT-treated SMS. High concentrations (1−10%) of MPE incorporation led to increases in the discoloration of SMS (p < 0.05) with a negligible change in pH of SMS. The water exudate was reduced when MPE was incorporated into SMS compared to control (p < 0.05). Furthermore, MPE at 0.01% significantly reduced lipid oxidation in cooked EMS during refrigerated storage. According to the findings, a low amount of MPE, particularly at 0.01%, in a formulation could potentially maintain the oxidative stability and physicochemical qualities of cooked SMS that are comparable to or better than synthetic BHT

Exploring the potential of Mon-Pu (Glochidion wallichianum) leaf extract as a natural antioxidant for Ligor chicken meat gel: Impact on gelation functionality and oxidative stability

This study evaluated the antioxidant potential of Mon-Pu (Glochidion wallichianum Mull. Arg.) leaf extract (MPLE) as a natural antioxidant in Ligor chicken meat gels. The investigation focused on the impacts on gelation functionality and oxidative stability during refrigerated storage. MPLE with 21.16 mg/100 g of extractable phenolic compounds and antioxidant potency (DPPH• scavenging activity, ABTS•+scavenging activity, and ferric reducing antioxidant power (FRAP) at 2.79, 21.13, and 3.20 mmole TE/g, respectively) was applied during thermal-induced gel preparation at different concentrations (0 %, 0.01 %, 0.1 %, and 1 %) in comparison with 1 % gallic acid, a reported key phenolic compound in MPLE, based on the total weight of the meat sample. MPLE at concentrations of 0.1-1 % effectively reduced lipid oxidation in Ligor meat gel during storage. Additionally, MPLE at 0.1 % inhibited protein oxidation, preserving the physical and textural qualities of meat gels during processing and refrigerated storage. Notably, MPLE at 0.1 % proved to be the most beneficial, retaining gel properties, enhancing water-holding capacity, stabilizing color, and reducing oxidative degradation. These findings indicate that MPLE, at an optimal concentration of 0.1 %, has significant potential as a natural preservative, providing a safer and more effective alternative to synthetic additives for maintaining gel properties and preserving oxidative stability of chicken meat products, particularly Ligor chicken meat gel

Unveiling the transformative influence of sonochemistry on formation of whey protein isolate and green tea extract (WPI-GTE) conjugates

This study investigated the formation of conjugates between whey protein isolate (WPI) and green tea extract (GTE) using three methods: redox-pair (R), ultrasound-assisted redox-pair (RU), and ultrasonication (UL). Ultrasonication significantly reduced the reaction time for synthesizing WPI-GTE conjugates compared to the standard R method (p < 0.05). The UL methods had the highest conjugate yield determined by polyphenol binding (p < 0.05). Fourier-transform infrared spectroscopy (FTIR) and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) confirmed the conjugate formation, indicating an increased molecular weight due to protein binding with polyphenols through covalent and non-covalent bonds. Conjugates produced via ultrasonication exhibited enhanced solubility, smaller particle size, better emulsifying capacity, and improved foaming ability compared to those formed using the traditional R method (p < 0.05). However, conjugates from the R method showed higher antioxidant activity, as evidenced by DPPH•and ABTS•+ scavenging activities (p < 0.05). In conclusion, WPI-GTE conjugates created through ultrasonic treatment demonstrate potential as dual-functional ingredients, serving as both antioxidant and emulsifier

Valorization of Pig Brains for Prime Quality Oil: A Comparative Evaluation of Organic-Solvent-Based and Solvent-Free Extractions

Pig processing industries have produced large quantities of by-products, which have either been discarded or used to make low-value products. This study aimed to provide recommendations for manufacturing edible oil from pig brains, thereby increasing the value of pork by-products. The experiment compared non-solvent extraction methods, specifically wet rendering and aqueous saline, to a standard solvent extraction method, the Bligh and Dyer method, for extracting oil from pig brains. The yield, color, fatty acid profile, a number of lipid classes, and lipid stability against lipolysis and oxidation of the pig brain oil were comprehensively compared, and the results revealed that these parameters varied depending on the extraction method. The wet rendering process provided the highest extracted oil yield (~13%), followed by the Bligh and Dyer method (~7%) and the aqueous saline method (~2.5%). The Bligh and Dyer method and wet rendering techniques produced a translucent yellow oil; however, an opaque light-brown-red oil was found in the aqueous saline method. The Bligh and Dyer method yielded the oil with the highest phospholipid, cholesterol, carotenoid, tocopherol, and free fatty acid contents (p < 0.05). Although the Bligh and Dyer method recovered the most unsaturated fatty acids, it also recovered more trans-fatty acids. Aqueous saline and wet rendering procedures yielded oil with low FFA levels (<1 g/100 g). The PV of the oil extracted using all methods was <1 meq/kg; however, the Bligh and Dyer method had a significant TBARS content (7.85 mg MDA equivalent/kg) compared to aqueous saline (1.75 mg MDA equivalent/kg) and wet rendering (1.14 mg MDA equivalent/kg) (p < 0.05). FTIR spectra of the pig brain oil revealed the presence of multiple components in varying quantities, as determined by chemical analysis experiments. Given the higher yield and lipid stability and the lower cholesterol and trans-fatty acid content, wet rendering can be regarded as a simple and environmentally friendly method for safely extracting quality edible oil from pig brains, which may play an important role in obtaining financial benefits, nutrition, the zero-waste approach, and increasing the utilization of by-products in the meat industry