การพัฒนาผลิตภัณฑ์พุดดิ้งผักเพื่อผู้สูงอายุและผลของการเก็บรักษาผลิตภัณฑ์ต่อปริมาณโพลีฟีนอลทั้งหมดและฤทธิ์การต้านอนุมูลอิสระ(FORMULATION OF VEGETABLE PUDDING FOR ELDERLY AND THEIR STORAGE EFFECT ON TOTAL PHENOLICS AND ANTIOXIDANT ACTIVITIES)

พุดดิ้งเป็นอาหารที่อุดมไปด้วยสารอาหารต่างๆ ซึ่งมีส่วนประกอบหลักคือ นม น้ำตาล น้ำมัน และสารก่อเจล อีกทั้งพุดดิ้งมีเนื้อสัมผัสที่นุ่มและสามารถกลืนได้ง่าย ดังนั้นผลิตภัณฑ์พุดดิ้งจึงเหมาะสมสำหรับผู้สูงอายุที่มีปัญหาด้านการบดเคี้ยวเนื่องจากมีการสูญเสียฟัน ซึ่งงานวิจัยนี้มีวัตถุประสงค์เพื่อพัฒนาผลิตภัณฑ์พุดดิ้งที่มีสารอาหารครบถ้วน โดยมีการใช้ผักผง 3 ชนิด ได้แก่ มันเทศหวาน ข้าวโพดหวาน และฟักทอง ที่ระดับความเข้มข้นร้อยละ 8 เติมลงในพุดดิ้งสูตรต้นแบบ เพื่อศึกษาการยอมรับทางประสาทสัมผัส สี ปริมาณโพลีฟีนอลทั้งหมด ฤทธิ์การต้านอนุมูลอิสระ และผลของระยะเวลาในการเก็บรักษาผลิตภัณฑ์ จากการศึกษาพบว่าผลิตภัณฑ์พุดดิ้งผักจะมีสีเข้มกว่าพุดดิ้งสูตรต้นแบบ แต่ผลิตภัณฑ์พุดดิ้งทุกสูตรยังได้รับการยอมรับทางประสาทสัมผัส โดยมีความชอบโดยรวมที่ระดับความชอบปานกลาง สำหรับปริมาณโพลีฟีนอลทั้งหมดและฤทธิ์การต้านอนุมูลอิสระ พบว่าผลิตภัณฑ์พุดดิ้งผักทุกสูตรมีปริมาณโพลีฟีนอลทั้งหมดและฤทธิ์การต้านอนุมูลอิสระมากกว่าพุดดิ้งสูตรต้นแบบ โดยเฉพาะอย่างยิ่งในผลิตภัณฑ์พุดดิ้งข้าวโพดหวานและพุดดิ้งฟักทอง ส่วนผลิตภัณฑ์พุดดิ้งมันเทศหวานมีปริมาณโพลีฟีนอลทั้งหมดใกล้เคียงกับพุดดิ้งสูตรต้นแบบ แต่มีฤทธิ์การต้านอนุมูลอิสระมากกว่าพุดดิ้งสูตรต้นแบบ ผลิตภัณฑ์ทั้งหมดทำการเก็บรักษาที่อุณหภูมิ 35 องศาเซลเซียส เป็นเวลา 12 สัปดาห์ พบว่า ผลิตภัณฑ์มีสีคล้ำขึ้นตามระยะเวลาในการเก็บรักษา ส่วนปริมาณโพลีฟีนอลทั้งหมดของผลิตภัณฑ์ทุกสูตรมีการเพิ่มขึ้นสูงสุดที่สัปดาห์ที่ 6 และหลังจากนั้นมีการลดลงจนถึงสัปดาห์ที่ 12 สำหรับฤทธิ์การต้านอนุมูลอิสระพบว่ามีการเพิ่มขึ้นในระหว่างการเก็บรักษา และมีการลดลงที่สัปดาห์ที่ 12 ดังนั้นในการศึกษานี้จะเห็นได้ว่าการเติมผักผงและระยะเวลาในการเก็บรักษามีผลต่อปริมาณโพลีฟีนอลทั้งหมดและฤทธิ์การต้านอนุมูลอิสระ ผลิตภัณฑ์พุดดิ้งที่พัฒนาขึ้นนี้สามารถเป็นต้นแบบของผลิตภัณฑ์เสริมอาหารสำหรับผู้สูงอายุ ที่มีประโยชน์ต่อสุขภาพ นอกจากนี้ผลิตภัณฑ์นี้สามารถเป็นผลิตภัณฑ์สำหรับเด็กและผู้บริโภคที่ดูแลสุขภาพได้อีกด้วยคำสำคัญ: พุดดิ้งผัก  ปริมาณโพลีฟีนอลทั้งหมด  ฤทธิ์การต้านอนุมูลอิสระ  การเก็บรักษาPudding is a nutrient-rich dessert commonly served for elderly who is lack of chewing ability due to tooth loss because of its soft texture. Pudding is usually composed of milk, oil, sugar and hydrocolloids. The aim of this study was to formulate ready-to-eat pudding containing essential nutrients with varying types of vegetable powder added, including sweet potato (SP), sweet corn (SC), and pumpkin (PK) powder. The pudding was studied the sensory acceptability, color, total phenolic contents (TPC) and antioxidant activities (AA) measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and oxygen radical absorbance capacity (ORAC) assays. The effect of storage time on the color, TPC and AA of each developed formula was also investigated. The vegetable powder was added at 8% (w/w) separately into the control. All developed puddings were accepted by the panelists at like moderately of overall acceptability. Although, the color of vegetable puddings were darker than the control, the panelists still accepted. The TPC and AA of vegetable puddings were greater than that of the control, particularly SC and PK pudding. The TPC content of SP pudding was similar to that of the control, whilst the AA of it was higher than that of the control. The developed products stored at 35ºC for 12 weeks showed that the color was darker. TPC of all formulas were highest at week 6, and then declined until week 12. The AA of the vegetable pudding increase somewhere during storage time, then reduced at the week 12. This study demonstrated that vegetable powder affected TPC and AA. Furthermore, the storage time played an important role on TPC and AA. These products are prototype of supplement for elderly which have health benefits beyond basic nutrition. In addition, these products can be extended to children and health conscious consumers as well.Keywords: Vegetable Pudding, Total Phenolic Contents, Antioxidant Activities, Storag

Bacterial Cellulose-Carboxymethyl Cellulose (BC:CMC) dry formulation as stabilizer and texturizing agent for surfactant-free cosmetic formulations

Generic cosmetic creams (oil-in-water emulsions) were prepared using dry Bacterial Cellulose and Carboxymethyl Cellulose (BC:CMC) to study the possibility of partially or completely replacing surfactants, while ensuring a long-term stability and the required organoleptic characteristics. BC:CMC was benchmarked against two hydrocolloidal Avicel products (PC-591 and PC-611), commonly used as thickeners and stabilizing aids in cosmetics production. The emulsions were then characterized regarding storage stability, rheology, texture and microscopic features. The full replacement of 5.5% surfactants with only 0.75% BC:CMC consistently showed similar results to those obtained with surfactants, namely concerning viscosity and texture. Although producing emulsions with larger oil droplets, BC:CMC provided for a very effective stabilization through a Pickering effect and by structuring the continuous phase. The more effective Avicel tested (PC-591) required a higher concentration (1.5 %) to achieve similar rheological profile but was ineffective in stabilizing the oil phase in a surfactant-free formulation with the adopted protocol. By replacing surfactants, dry BC:CMC matches a strong market need since both end users and manufacturers increasingly seek natural ingredients for cosmetic formulations.This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UIDB/ 04469/2020 unit and BioTecNorte operation (NORTE-01-0145-FEDER 000004) funded by the European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte. Daniela Martins also gratefully acknowledges FCT for the PhD scholarship, reference SFRH/BD/115917/2016.info:eu-repo/semantics/publishedVersio

A dry and fully dispersible bacterial cellulose formulation as a stabilizer for oil-in-water emulsions

Supplementary material related to this article can be found, in theonline version, at: doi:https://doi.org/10.1016/j.carbpol.2019.115657Bacterial cellulose (BC) is an emerging alternative to plant cellulose in different applications. Several works demonstrated the potential of never-dried BC; however, envisioning real industrial applications, a dry product retaining its functional properties upon rehydration is preferable. A dry and completely redispersible formulation of BC with carboxymethyl cellulose (CMC) was prepared by Spray-drying. The obtained material showed a Zeta Potential of (-67.0±3.9) mV, a Dv(50) of (601±19.7) µm and was able to decrease the oil/water interface energy. The dry BC:CMC formulation was employed as stabilizer in oil-in-water emulsions, in parallel with commercial plant celluloses and Xanthan gum. The emulsions were monitored over time by optical microscopy and characterized by rheological measurements. BC:CMC effectively stabilized emulsions against coalescence and creaming, at a concentration of 0.50 % - contrarily to other commercial dry celluloses due to the Pickering effect and to the structuring of the continuous phase, as seen with Cryo-SEM.This study was supported by the Portuguese Foundation for Scienceand Technology (FCT) under the scope of the strategic funding of UID/BIO/04469 unit, COMPETE 2020 (POCI-01-0145-FEDER-006684) and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund (ERDF) under the scope of Norte2020. FCT also supported this work by funding UID/EQU/00511/2019 unit, Project POCI-01-0145-FEDER-028715 funded by FEDER funds through COMPETE 2020 and by national funds (PIDDAC) throughFCT/MCTES, and Project NORTE-01-0145-FEDER-000005, funded by ERDF under the scope of NORTE 2020. The authors also acknowledgeFCT for the PhD scholarship SFRH/BD/115917/2016 (Daniela Martins) and for the contract based on “Lei do Emprego Científico” (DL 57/2016) (Berta Estevinho).info:eu-repo/semantics/publishedVersio

Cellulose-stabilized oil-in-water emulsions: structural features, microrheology, and stability

Cellulose-based oil-in-water (O/W) emulsions were studied by diffusing wave spectroscopy (DWS) regarding the effect of the cellulose concentration and mixing rate on the average droplet size, microrheological features and stability. Furthermore, the microstructure of these emulsions was imaged by cryo-scanning electron microscopy (cryo-SEM). The micrographs showed that cellulose was effectively adsorbed at the oil-water interface, resembling a film-like shell that protected the oil droplets from coalescing. The non-adsorbed cellulose that was observed in the continuous aqueous medium, contributed to the enhancement of the viscosity of the medium, leading to an improvement in the stability of the overall system. Generally, the higher the cellulose concentration and mixing rate, the smaller the emulsion droplets formed, and the higher was their stability. The combination of both techniques, DWS and cryo-SEM, revealed a very appealing and robust methodology for the characterization and design of novel emulsion-based formulations.FCT: PTDC/ASP-SIL/30619/2017, UIDB/05183/2020 / CEECIND/01014/2018info:eu-repo/semantics/publishedVersio

Technical tip: high-resolution isolation of nanoparticle–protein corona complexes from physiological fluids

Nanoparticles (NPs) in contact with biological fluids are generally coated with environmental proteins, forming a stronger layer of proteins around the NP surface called the hard corona. Protein corona complexes provide the biological identity of the NPs and their isolation and characterization are essential to understand their in vitro and in vivo behaviour. Here we present a one-step methodology to recover NPs from complex biological media in a stable non-aggregated form without affecting the structure or composition of the corona. This method allows NPs to be separated from complex fluids containing biological particulates and in a form suitable for use in further experiments. The study has been performed systematically comparing the new proposed methodology to standard approaches for a wide panel of NPs. NPs were first incubated in the biological fluid and successively recovered by sucrose gradient ultracentrifugation in order to separate the NPs and their protein corona from the loosely bound proteins. The isolated NP–protein complexes were characterized by size and protein composition through Dynamic Light Scattering, Nanoparticle Tracking Analysis, SDS-PAGE and LC-MS. The protocol described is versatile and can be applied to diverse nanomaterials and complex fluids. It is shown to have higher resolution in separating the multiple protein corona complexes from a biological environment with a much lower impact on their in situ structure compared to conventional centrifugal approaches

Anthocyanin-Rich Butterfly Pea Petal Extract Loaded Double Pickering Emulsion Containing Nanocrystalline Cellulose: Physicochemical Properties, Stability, and Rheology

Butterfly pea petal extract (BPE)-loaded water-in-oil-in-water (W/O/W) emulsions were fabricated using nanocrystalline cellulose (NCC) as a hydrophilic stabilizer and polyglycerol polyricinoleate (PGPR) as a hydrophobic emulsifier. The impact of different concentrations of NCC and PGPR in different phase proportions on the emulsion formation, rheology, and stability of an anthocyanin-loaded (pH ≈ 7.0) emulsion was investigated. The mean droplet size of the emulsions increased as the NCC concentration increased, while color intensity (greenness) decreased as the PGPR and NCC concentrations increased. A microscopic examination confirmed that the NCC nanoparticles stabilized the inner W1/O phase, whereas the excess concentration of non-adsorbing NCC nanoparticles was suspended in the continuous aqueous phase. The rheological results showed that robust emulsion networks were formed when the NCC concentration increased. A network structure between the droplets and the development of the NCC network during the continuous phase were attributed to a gel-like behavior. Over the course of seven days, the emulsions with a higher proportion of NCC remained stable, as in samples 3%P-%N, 5%P-2%N, and 5%P@1%N, the total anthocyanin content decreased from 89.83% to 76.49%, 89.40% to 79.65, and 86.63% to 71.40%, respectively. These findings have significant implications for the accurate formulation of particle-stabilized double emulsions for anthocyanin delivery with higher stability

Emulsion Technology in Nuclear Medicine: Targeted Radionuclide Therapies, Radiosensitizers, and Imaging Agents

Thunnalin Winuprasith,1 Pankaj Koirala,1 David J McClements,2 Piyachai Khomein3 1Institute of Nutrition, Mahidol University, Nakhon Pathom, 73170, Thailand; 2Department of Food Science, University of Massachusetts Amherst, Amherst, MA, 01003, USA; 3Division of Nuclear Medicine, Department of Radiology, Faculty of Medicine, Chulalongkorn University, Bangkok, 10330, ThailandCorrespondence: Piyachai Khomein, Division of Nuclear Medicine, Department of Radiology, Faculty of Medicine, Chulalongkorn University, 1873 Rama 4 Road, Pathumwan, Bangkok, 10330, Thailand, Email [email protected]: Radiopharmaceuticals serve as a major part of nuclear medicine contributing to both diagnosis and treatment of several diseases, especially cancers. Currently, most radiopharmaceuticals are based on small molecules with targeting ability. However, some concerns over their stability or non-specific interactions leading to off-target localization are among the major challenges that need to be overcome. Emulsion technology has great potential for the fabrication of carrier systems for radiopharmaceuticals. It can be used to create particles with different compositions, structures, sizes, and surface characteristics from a wide range of generally recognized as safe (GRAS) materials, which allows their functionality to be tuned for specific applications. In particular, it is possible to carry out surface modifications to introduce targeting and stealth properties, as well as to control the particle dimensions to manipulate diffusion and penetration properties. Moreover, emulsion preparation methods are usually simple, economic, robust, and scalable, which makes them suitable for medical applications. In this review, we highlight the potential of emulsion technology in nuclear medicine for developing targeted radionuclide therapies, for use as radiosensitizers, and for application in radiotracer delivery in gamma imaging techniques.Graphical Abstract: Keywords: emulsions, nanoemulsions, nanoparticles, radiosensitizers, radiopharmaceutical

Storage Stability of High Fiber Snack Bar

Background: Recently, there has been considerable interest in increasing the dietary fiber content in food products because of inadequate dietary fiber consumption when considering the daily recommended intake. To increase dietary fiber intake, dietary fiber fortified foods are recommended. This study aimed to develop a high fiber snack bar (HFSB) using a combination of Jerusalem artichoke powder (JAP) and low-fat desiccated coconut (LFDC) as sources of dietary fiber. Methods: The changes in physicochemical and microbiological properties, and sensory acceptability were measured during storage at 35 oC and 45 oC for 12 weeks. Therefore, the shelf-life of the products was calculated by Q10 test. Results: The HFSB had a higher L* value (lightness) than control (C) due to the addition of LFDC. Total dietary fiber of the HFSB was approximately 3.7 times higher than that of the C formula. The L*, a*, and b* values of both C and HFSB were statistically significant different (p<0.05) after storage. The total color different (E) values of the HFSB were higher than those of the C formula due to inulin from JAP, which participated in the Maillard reaction. During storage, the moisture content (MC) and water activity (aw) of the HFSB remained more stable compared to those of the C due to the water-holding capacity of the fiber used. The aw of the C and HFSB during storage were in the range of 0.57 to 0.60 and 0.53 to 0.57, respectively. Those ranges should be stable against microbial growth. Higher storage temperature would increase the TBARS values and decrease the pH (p<0.05) of the C and HFSB due to deterioration. In terms of shelf-life calculation, the C and HFSB snack bar could be kept in metalized polyester at 30 oC for 11 weeks. Conclusion: The JAP and LFDC exhibited great potential for use as fiber ingredients. Although the JAP and LFDC influenced the physicochemical properties and sensory acceptability, the shelf-life of both C and HFSB was comparable. Therefore, further studies should be conducted to extend the shelf-life of the formulated snack bar. Keywords: Snack bar, High fiber, Jerusalem artichoke, Low-fat desiccated coconut, Shelf-life Received: 8 May 2019 Reviewed: 14 June 2019 Revised: 26 June 2019 Accepted: 19 July 2019 DOI: 10.35898/ghmj-3358

Approaches for Extracting Nanofibrillated Cellulose from Oat Bran and Its Emulsion Capacity and Stability

The pretreatment process is an essential step for nanofibrillated cellulose production as it enhances size reduction efficiency, reduces production cost, and decreases energy consumption. In this study, nanofibrillated cellulose (NFC) was prepared using various pretreatment processes, either chemical (i.e., acid, basic, and bleach) or hydrothermal (i.e., microwave and autoclave), followed by disintegration using high pressure homogenization from oat bran fibers. The obtained NFC were used as an emulsifier to prepare 10% oil-in-water emulsions. The emulsion containing chemically pretreated NFC exhibited the smallest oil droplet diameter (d32) at 3.76 μm, while those containing NFC using other pretreatments exhibited d32 values > 5 μm. The colors of the emulsions were mainly influenced by oil droplet size rather than the color of the fiber itself. Both NFC suspensions and NFC emulsions showed a storage modulus (G′) higher than the loss modulus (G″) without crossing over, indicating gel-like behavior. For emulsion stability, microwave pretreatment effectively minimized gravitational separation, and the creaming indices of all NFC-emulsions were lower than 6% for the entire storage period. In conclusion, chemical pretreatment was an effective method for nanofiber extraction with good emulsion capacity. However, the microwave with bleaching pretreatment was an alternative method for extracting nanofibers and needs further study to improve the efficiency