Caracterización de mezclas de fibra de caña de azúcar, almidón de maíz y concentrado de proteína de suero de leche, elaboradas mediante la tecnología de extrusión en el desarrollo de galletas y yogurt

Mezclas de fibra de bagazo de caña, almidón de maíz y concentrado de proteína de suero de leche, fueron extrudidas para producir mezclas con nuevas propiedades funcionales y estructurale

Propiedades termodinámicas de la oleorresina de chile habanero (Capsicum Chinense) microencapsulada en β-ciclodextrina

Abstract: Introduction: Oleoresins are extracts of oily nature from chilies, used as ingredients to provide flavor and aroma to many food products. However, they are thermolabile and very susceptible to quality losses during processing or storage, it being convenient to encapsulate their bioactive components before being used as food ingredients in order that their useful life is not affected. A methodology that allows to recommend the optimal storage conditions for dehydrated products is the proposed by Beristain and Azuara (1990). Where there is a zone of minimum integral entropy of the water molecules. In the minimum integral entropy, water is less available for deterioration reactions and the food retains its functional quality. Method: Habanero chili oleoresin (OCH) was encapsulated using the molecular inclusion technique with β-cyclodextrin (βCD) to protect it during storage. The molecular inclusion complex was prepared in the proportions 20:80 and 30:70 oleoresin: β-cyclodextrin, respectively, and stored for 5 weeks in a range of aw =0.103-0.765 at 25, 35 and 45 °C. The thermodynamic properties were analyzed to explain the effect of temperature and aw on the encapsulates stability. Results: The results showed that the inclusion complex in the 30-70 ratio is more stable than elaborated in the 20-80 ratio, being less hygroscopic, presenting a large zone of minimum integral entropy of around 0.3-0.6 aw and smaller ΔE values during storage at 25 ºC. Conclusion: According to the thermodynamic analyzes and the tests of the variation of ΔE, it was possible to obtain the adequate proportion of encapsulation (OCH-βCD), as well as to recommend the best conditions of temperature and humidity during storage, in order to avoid drastic changes in the color, product of the thermal degradation of carotenoids present in the samples.Resumen: Introducción: Las oleorresinas son extractos de naturaleza oleosa proveniente de los chiles, utilizadas como ingredientes para aportar sabor y aroma a muchos productos alimentarios. Sin embargo, son termolábiles y muy susceptibles a pérdidas de calidad durante el procesamiento o almacenamiento, siendo conveniente encapsular sus componentes bioactivos antes de ser utilizados como ingredientes alimentarios con la finalidad de que no se vea afectada su vida útil. Una metodología que nos permite recomendar las condiciones óptimas de almacenamiento de productos deshidratados es la propuesta por Beristain y Azuara (1990). Donde existe una zona de mínima entropía integral de las moléculas de agua. En la mínima entropía integral, el agua está menos disponible para reacciones de deterioro y el alimento conserva su calidad funcional. Método: Oleorresina del chile habanero (OCH) fue encapsulada utilizando la técnica de inclusión molecular con β-ciclodextrina (βCD) para protegerla durante su almacenamiento. El complejo de inclusión molecular (OCH-βCD) se preparó en las proporciones 20:80 y 30:70 de oleorresina: β-ciclodextrina respectivamente, y fueron almacenadas por 5 semanas en un rango de actividad de agua (aw) de 0.103-0.765, a una temperatura de 25, 35 y 45 °C. Se realizó el estudio de las propiedades termodinámicas para explicar el efecto de la temperatura y la aw sobre la estabilidad en términos de la higroscopicidad de los encapsulados. Resultados: Los resultados mostraron que el complejo de inclusión en la proporción 30:70 es más estable que el elaborado en la proporción 20:80, al ser menos higroscópico, presentar una amplia zona de mínima entropía integral de alrededor de una aw de 0.3-0.6 y menores valores del parámetro (ΔE) durante el almacenamiento a 25 ºC. Conclusión: De acuerdo con los análisis termodinámicos y las pruebas de la variación de ΔE, fue posible obtener la proporción adecuada de encapsulación (OCH-βCD), así como recomendar las mejores condiciones de temperatura y humedad durante el almacenamiento, para evitar cambios drásticos en el color, producto de la degradación térmica de los carotenoides presentes en las muestras

Some functional characteristics of extruded blends of fiber from sugarcane bagasse, whey protein concentrate, and corn starch

Blends of fiber from sugar cane bagasse, corn starch, and whey protein concentrate were extruded. A single screw extruder, equipped with a screw at a constant compression ratio of 1:1 and a die diameter of 3 mm, was used. The best processing conditions were determined according to a central composite rotatable design (α = 1.41) with 5 central points, which gives a total of 13 tests. During the extrusion process the content of insoluble fiber decreased and that of soluble fiber increased. An increase in the contents of fiber and in the barrel temperature resulted in a decrease in the expansion index values and an increase in the water absorption index values; whereas in blends with intermediate fiber contents the effects in these parameters were found to be the opposite. High fiber contents increased penetration force but decreased luminosity, water solubility index values and the adhesive force in gels. The extrusion process improved the functional properties of sugarcane fiber bagasse enabling its addition to diverse alimentary systems

Lower Protein Intake Supports Normal Growth of Full-Term Infants Fed Formula: A Randomized Controlled Trial

Infant formulas have been conventionally prepared with an excess of total protein in order to provide sufficient amounts of essential amino acids to the rapidly growing infant. However, this practice leads to higher than necessary protein intake during early infant development, inducing accelerated growth patterns correlated with the development of chronic diseases later in life. This study was aimed at assessing the safety of an infant formula enriched with bovine alpha-lactalbumin containing a total protein concentration very close to that of human milk, and determining its efficacy in the support of healthy infant growth from the first month to the fourth month of age. Healthy full-term infants ≤40 days of age were randomized in this controlled single blind trial to one of the following infant formulas: IF 1 (containing 1.0 g protein/dL; n = 30), IF 2 (containing 1.3 g protein/dL; n = 24), and IF 3 (containing 1.5 g protein/dL; n = 42). A control group consisting of exclusively breastfed infants (HM; n = 212) was included in the study. Anthropometric measurements and Z-scores were evaluated at baseline, at 1 month of age, and at 4 months of age. Weight gain (g/day) was similar in the IF 1 and the HM groups (p = 0.644), and it was significantly greater in the IF 2 and IF 3 groups than in the HM group. Growth patterns in both breastfed or IF-fed infants were in accordance with the World Health Organization (WHO) growth standards. At four months of age, the mean weight-for-age Z-score (WAZ) adjusted for initial value in the IF 1 group was similar to that of the HM group and significantly lower than that of the IF 2 and IF 3 groups (p = 0.031 and p = 0.014 for IF 2 and IF 3, respectively). Length-for-age (LAZ) adjusted for initial value was similar among all groups at four months of age. From 1 to 4 months of life, IF 1 containing 1.0 g protein/dL promotes growth and weight gain similar to those observed in exclusively breastfed infants. As this is a first approach to studying an IF containing total protein in a level below that recommended by international committees on nutrition, further investigations are needed to support these findings evaluating infant’s metabolic profile and growth in the long term

Encapsulation of <i>Lacticaseibacillus rhamnosus</i> GG: Probiotic Survival, In Vitro Digestion and Viability in Apple Juice and Yogurt

This study was aimed to prepare and characterize capsules loaded with Lacticaseibacillus rhamnosus GG (LGG), evaluating cell viability under gastrointestinal in vitro conditions and during storage in yogurt and apple juice, an alternative to traditional probiotic foods for people who are lactose intolerant. The capsules were prepared by ionic gelation, with an emulsification process as pretreatment. Cell viability of encapsulated LGG was evaluated after two different homogenization processes: magnetic stirring (AM) and Ultraturrax® homogenizer (UT). The system with the best relationship between viability and morphology was UT, which produced a viability of 85.80%. During in vitro evaluation, the capsules provided higher protection than free cells, up to 100% of cell viability. The morphology of capsules of both systems displayed a continuous and homogeneous surface. The cell viability of the encapsulated probiotics added in apple juice stored for 22 days at 4 °C was 86.16% for AM and 100% for UT, while the viability of free cells was 80.50%. In natural yogurt, the cell viability of the probiotics encapsulated stored 30 days at 4 °C was 100% for AM, 100% for UT, and 92.68% for free cells. This study suggests an alternative to preserve probiotic bacteria in a potential functional food

Encapsulation of Lacticaseibacillus rhamnosus GG: Probiotic Survival, In Vitro Digestion and Viability in Apple Juice and Yogurt

This study was aimed to prepare and characterize capsules loaded with Lacticaseibacillus rhamnosus GG (LGG), evaluating cell viability under gastrointestinal in vitro conditions and during storage in yogurt and apple juice, an alternative to traditional probiotic foods for people who are lactose intolerant. The capsules were prepared by ionic gelation, with an emulsification process as pretreatment. Cell viability of encapsulated LGG was evaluated after two different homogenization processes: magnetic stirring (AM) and Ultraturrax&reg; homogenizer (UT). The system with the best relationship between viability and morphology was UT, which produced a viability of 85.80%. During in vitro evaluation, the capsules provided higher protection than free cells, up to 100% of cell viability. The morphology of capsules of both systems displayed a continuous and homogeneous surface. The cell viability of the encapsulated probiotics added in apple juice stored for 22 days at 4 &deg;C was 86.16% for AM and 100% for UT, while the viability of free cells was 80.50%. In natural yogurt, the cell viability of the probiotics encapsulated stored 30 days at 4 &deg;C was 100% for AM, 100% for UT, and 92.68% for free cells. This study suggests an alternative to preserve probiotic bacteria in a potential functional food

Encapsulation of Lactobacillus gasseri: Characterization, Probiotic Survival, In Vitro Evaluation and Viability in Apple Juice

The development of functional foods containing probiotic bacteria has become increasingly relevant to improve and maintain health. However, this is often limited to dairy food matrices given the complexity involved in maintaining a stable system together with high microbial viability in matrices such as juices. The objective of this study was to develop and characterize sodium alginate capsules loaded with Lactobacillus gasseri ATCC&reg; 19992 &trade; (LG). Cell viability under in vitro gastrointestinal conditions and during storage in apple juice were evaluated. The capsules were prepared by ionic gelation and an emulsification process was performed as pretreatment using two homogenization methods: magnetic stirring (AM) and Ultraturrax&reg; rotor-stator homogenizer (UT). Cell viability after encapsulation was similar in the two processes: 65%. At the end of the in vitro gastrointestinal evaluation, the non-encapsulated probiotic cells did not show any viability, while the AM system was able to retain 100% of its viability and the UT retained 79.14%. The morphology of the capsules consisted of a continuous and homogeneous surface. Cell viability of LG encapsulated in apple juice stored at 4 &deg;C for 21 days was 77% for AM, 55.43% for UT, and 63.10% for free LG

Enhanced infection prophylaxis reduces mortality in severely immunosuppressed HIV-infected adults and older children initiating antiretroviral therapy in Kenya, Malawi, Uganda and Zimbabwe: the REALITY trial

Meeting abstract FRAB0101LB from 21st International AIDS Conference 18–22 July 2016, Durban, South Africa. Introduction: Mortality from infections is high in the first 6 months of antiretroviral therapy (ART) among HIV‐infected adults and children with advanced disease in sub‐Saharan Africa. Whether an enhanced package of infection prophylaxis at ART initiation would reduce mortality is unknown. Methods: The REALITY 2×2×2 factorial open‐label trial (ISRCTN43622374) randomized ART‐naïve HIV‐infected adults and children >5 years with CD4 <100 cells/mm3. This randomization compared initiating ART with enhanced prophylaxis (continuous cotrimoxazole plus 12 weeks isoniazid/pyridoxine (anti‐tuberculosis) and fluconazole (anti‐cryptococcal/candida), 5 days azithromycin (anti‐bacterial/protozoal) and single‐dose albendazole (anti‐helminth)), versus standard‐of‐care cotrimoxazole. Isoniazid/pyridoxine/cotrimoxazole was formulated as a scored fixed‐dose combination. Two other randomizations investigated 12‐week adjunctive raltegravir or supplementary food. The primary endpoint was 24‐week mortality. Results: 1805 eligible adults (n = 1733; 96.0%) and children/adolescents (n = 72; 4.0%) (median 36 years; 53.2% male) were randomized to enhanced (n = 906) or standard prophylaxis (n = 899) and followed for 48 weeks (3.8% loss‐to‐follow‐up). Median baseline CD4 was 36 cells/mm3 (IQR: 16–62) but 47.3% were WHO Stage 1/2. 80 (8.9%) enhanced versus 108(12.2%) standard prophylaxis died before 24 weeks (adjusted hazard ratio (aHR) = 0.73 (95% CI: 0.54–0.97) p = 0.03; Figure 1) and 98(11.0%) versus 127(14.4%) respectively died before 48 weeks (aHR = 0.75 (0.58–0.98) p = 0.04), with no evidence of interaction with the two other randomizations (p > 0.8). Enhanced prophylaxis significantly reduced incidence of tuberculosis (p = 0.02), cryptococcal disease (p = 0.01), oral/oesophageal candidiasis (p = 0.02), deaths of unknown cause (p = 0.02) and (marginally) hospitalisations (p = 0.06) but not presumed severe bacterial infections (p = 0.38). Serious and grade 4 adverse events were marginally less common with enhanced prophylaxis (p = 0.06). CD4 increases and VL suppression were similar between groups (p > 0.2). Conclusions: Enhanced infection prophylaxis at ART initiation reduces early mortality by 25% among HIV‐infected adults and children with advanced disease. The pill burden did not adversely affect VL suppression. Policy makers should consider adopting and implementing this low‐cost broad infection prevention package which could save 3.3 lives for every 100 individuals treated