scholarly journals Morphology, Stability, and Application of Lycopene Microcapsules Produced by Complex Coacervation

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Glaucia A. Rocha-Selmi ◽  
Carmen S. Favaro-Trindade ◽  
Carlos R. F. Grosso
Keyword(s):  
Encapsulation Efficiency ◽  
Gum Arabic ◽  
Average Diameter ◽  
Stability Test ◽  
Free Form ◽  
Complex Coacervation ◽  
The Stability ◽  
Processing And Storage ◽  
High Degree ◽  
And Storage

The interest in lycopene has increased in recent years due to studies that associate it with the reduction in risk of developing cardiovascular diseases and cancer. However, due to its high degree of unsaturation, this carotenoid is inclined to isomerize and oxidize during processing and storage, making it difficult to use in the food industry. Microencapsulation can improve this situation, increasing its stability and making incorporation into food formulations possible. Thus, the aim of this study was to microencapsulate lycopene by complex coacervation using gelatin and gum Arabic as the encapsulating agents. The microcapsules were evaluated based on the encapsulation efficiency and their morphology and then submitted to a stability test and applied in cake making. Most of the systems studied presented spherical microcapsules with defined walls. The encapsulation efficiency values were above 90%, and the average diameter of the capsules ranged from 61 to 144 μm. The stability test showed that microencapsulation offered greater protection to the lycopene as compared to its free form. The application of nonfreeze dried coacervated microcapsules in cake making was satisfactory, but the color transference was low when freezedried coacervated microcapsules were used.

scholarly journals Development, characterization and viability study of probiotic microcapsules produced by complex coacervation followed by freeze-drying

2019 ◽  
Vol 49 (7) ◽  
Author(s):  
Thaiane Marques da Silva ◽  
Juliano Smanioto Barin ◽  
Eduardo Jacob Lopes ◽  
Alexandre José Cichoski ◽  
Erico Marlon de Moraes Flores ◽  
...  
Keyword(s):  
Lactobacillus Acidophilus ◽  
Encapsulation Efficiency ◽  
Freeze Drying ◽  
Gum Arabic ◽  
Significant Protection ◽  
Complex Coacervation ◽  
Gastrointestinal Conditions ◽  
Viability Study ◽  
Different Temperatures ◽  
And Storage

ABSTRACT: Technique of complex coacervation was used to produce microcapsules of Lactobacillus acidophilus La-5 encapsulated in gelatin and gum arabic which were then freeze-drying. Microcapsules were characterized using scanning electron and optical microscopy, and resistance of probiotics was evaluated during release into a simulated gastrointestinal tract and storage at different temperatures. The complex coacervation process produced microcapsules with a high encapsulation efficiency (77.60% and 87.53%), ranging from 127.14-227.05 μm with uniform distribution. Microencapsulation was an efficient approach to achieve significant protection of probiotics against simulated gastrointestinal conditions compared with free cells. Encapsulation also improved the viability of probiotics during storage at either −18 ºC for 120 days, 7 ºC for 105 days or 25 ºC for 45 days. Therefore, complex coacervation was demonstrated to be adequate and promising for encapsulation of probiotics.

Effect of Processing and Storage on the Stability of Flaxseed Lignan Added to Bakery Products

2006 ◽  
Vol 54 (1) ◽  
pp. 48-53 ◽  
Author(s):  
Helena K. Hyvärinen ◽  
Juha-Matti Pihlava ◽  
Jaakko A. Hiidenhovi ◽  
Veli Hietaniemi ◽  
Hannu J. T. Korhonen ◽  
...  
Keyword(s):  
Bakery Products ◽  
The Stability ◽  
Processing And Storage ◽  
And Storage

Procedure To Evaluate the Stability during Processing and Storage of a Medicated Premix and Medicated Farm Feed:  Erythromycin Thiocyanate

2001 ◽  
Vol 49 (8) ◽  
pp. 3709-3712 ◽  
Author(s):  
Jaime A. Bernabéu ◽  
María A. Camacho ◽  
María E. Gil-Alegre ◽  
Ana I. Torres-Suárez
Keyword(s):  
The Stability ◽  
Processing And Storage ◽  
And Storage

scholarly journals Effect of Prestorage Thermal Treatments, Vacuum Infused Mycostatic Treatments, and Storage Relative Humidity on the Stability of Chinese Chestnuts

HortScience ◽  
1996 ◽  
Vol 31 (4) ◽  
pp. 644f-644
Author(s):  
Durward Smith ◽  
Joseph D. Norton
Keyword(s):  
Relative Humidity ◽  
Vacuum Treatment ◽  
Test Methods ◽  
Thermal Treatments ◽  
Weight Losses ◽  
Perishable Commodity ◽  
Efficient Processing ◽  
The Stability ◽  
Processing And Storage ◽  
And Storage

Chinese chestnuts (Castanea molissima Blume) are a highly perishable commodity which requires artificial storage means and is easily spoiled by fungi. This investigation was designed to develop processes and adapt equipment for more efficient processing and storage of Chinese chestnuts, establish parameters for optimum fresh storage, and to compare the yields and qualities of the chestnuts processed by the test methods. Chinese chestnuts were prepared for fresh storage by vacuum infusing mycostatic solutions and modified starch coatings inside the shells. Vacuum treatment facilitated perfect contact of these solutions with the surfaces of the kernels, and was a more rapid method than atmospheric or pressure soaking methods. Vacuum infused pretreatments limited desiccation, minimized spoilage, reduced storage weight losses, and yielded products with better color and texture than conventional storage. Thermal treatments for surface pasteurization were defined. A storage relative humidity of 87% was found to be optimal.

scholarly journals MOISTURE AND ACIDITY AS INDICATORS OF THE QUALITY OF HONEY ORIGINATING FROM VOJVODINA REGION

2015 ◽  
Vol 7 (2) ◽  
pp. 99-109 ◽  
Author(s):  
Nadežda Prica ◽  
Milica Živkov Baloš ◽  
Sandra Jakšić ◽  
Željko Mihaljev ◽  
Brankica Kartalović ◽  
...  
Keyword(s):  
Moisture Content ◽  
Storage Conditions ◽  
Physicochemical Analysis ◽  
Yeast Fermentation ◽  
The Stability ◽  
Processing And Storage ◽  
And Storage ◽  
Alcohol Formation ◽  
Positive Quality

The color, aroma and fl avor are major sensory characteristics of honey, which are mainly determined by the botanical origin of honey as well as by processing and storage conditions. Increased moisture content above the maximum permitted level could result in honey spoilage, which aff ects its sensory properties. The higher water-in-honey content, the greater possibility of yeast fermentation and thus the change of the fl avor and color ofhoney. Fermentation process results in alcohol formation and, in the presence of oxygen, the alcohol will break down to acetic acid and water, which causes honey to have sour taste. Thus, moisture content of honey is a critical parameter for its quality as it aff ects the stability of honey and its resistance to microbial spoilage during storage. Physicochemical analysis of moisture content and acidity of honey play an important role in determining the overall characteristic of honey and final assessment of its quality. In this study, the investigation of aforementioned parameters resulted in positive quality assessment for 48 of 50 examined honey samples produced in 2013 in the territory of Vojvodina.

scholarly journals Stabilization of Crystalline Carotenoids in Carrot Concentrate Powders: Effects of Drying Technology, Carrier Material, and Antioxidants

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 285 ◽  
Author(s):  
Klara Haas ◽  
Paul Robben ◽  
Anke Kiesslich ◽  
Marcus Volkert ◽  
Henry Jaeger
Keyword(s):  
Gum Arabic ◽  
Sodium Ascorbate ◽  
Particle Structure ◽  
Plant Materials ◽  
Carrier Material ◽  
Functional Additives ◽  
Octenyl Succinic Anhydride ◽  
Drying Technology ◽  
Processing And Storage ◽  
And Storage

Coloring concentrates of carotenoid-rich plant materials are currently used in the food industry to meet the consumer’s demand for natural substitutes for food colorants. The production of shelf-stable powders of such concentrates comes with particular challenges linked to the sensitivity of the active component towards oxidation and the complexity of the composition and microstructure of such concentrates. In this study, different strategies for the stabilization of crystalline carotenoids as part of a natural carrot concentrate matrix during drying and storage were investigated. The evaluated approaches included spray- and freeze drying, the addition of functional additives, and oxygen free storage. Functional additives comprised carrier material (maltodextrin, gum Arabic, and octenyl succinic anhydride (OSA)-modified starch) and antioxidants (mixed tocopherols, sodium ascorbate). Degradation and changes in the physical state of the carotenoid crystals were monitored during processing and storage. Carotenoid losses during processing were low (>5%) irrespective of the used technology and additives. During storage, samples stored in nitrogen showed the highest carotenoid retention (97–100%). The carotenoid retention in powders stored with air access varied between 12.3% ± 2.1% and 66.0% ± 5.4%, having been affected by the particle structure as well as the formulation components used. The comparative evaluation of the tested strategies allows a more targeted design of processing and formulation of functional carrot concentrate powders.

scholarly journals Evaluation of the stability of Bacillus coagulans MTCC 5856 during processing and storage of functional foods

2016 ◽  
Vol 51 (4) ◽  
pp. 894-901 ◽  
Author(s):  
Muhammed Majeed ◽  
Shaheen Majeed ◽  
Kalyanam Nagabhushanam ◽  
Sankaran Natarajan ◽  
Arumugam Sivakumar ◽  
...  
Keyword(s):  
Functional Foods ◽  
Bacillus Coagulans ◽  
The Stability ◽  
Processing And Storage ◽  
And Storage

scholarly journals Dehydroascorbic Acid Affects the Stability of Catechins by Forming Conjunctions

Molecules ◽  
2020 ◽  
Vol 25 (18) ◽  
pp. 4076
Author(s):  
Lin Chen ◽  
Wei Wang ◽  
Jianyong Zhang ◽  
Weiwei Wang ◽  
Dejiang Ni ◽  
...  
Keyword(s):  
Green Tea ◽  
Sensory Quality ◽  
Epigallocatechin Gallate ◽  
Dehydroascorbic Acid ◽  
Dual Function ◽  
Epicatechin Gallate ◽  
Series Of Experiments ◽  
The Stability ◽  
Processing And Storage ◽  
And Storage

Although tea catechins in green tea and green tea beverages must be stable to deliver good sensory quality and healthy benefits, they are always unstable during processing and storage. Ascorbic acid (AA) is often used to protect catechins in green tea beverages, and AA is easily oxidized to form dehydroascorbic acid (DHAA). However, the function of DHAA on the stability of catechins is not clear. The objective of this study was to determine the effects of DHAA on the stability of catechins and clarify the mechanism of effects by conducting a series of experiments that incubate DHAA with epigallocatechin gallate (EGCG) or catechins. Results showed that DHAA had a dual function on EGCG stability, protecting its stability by inhibiting hydrolysis and promoting EGCG consumption by forming ascorbyl adducts. DHAA also reacted with (−)-epicatechin (EC), (−)-epicatechin gallate (ECG), and (−)-epigallocatechin (EGC) to form ascorbyl adducts, which destabilized them. After 9 h of reaction with DHAA, the depletion rates of EGCG, ECG, EC, and EGC were 30.08%, 22.78%, 21.45%, and 13.55%, respectively. The ability of DHAA to promote catechins depletion went from high to low: EGCG, ECG, EGC, and EC. The results are important for the processing and storage of tea and tea beverages, as well as the general exploration of synergistic functions of AA and catechins.

A palaeoethnobotanical study of the West House, Akrotiri, Thera

1992 ◽  
Vol 87 ◽  
pp. 219-230 ◽  
Author(s):  
Anaya Sarpaki
Keyword(s):  
Bronze Age ◽  
Complete Information ◽  
The West ◽  
Crop Processing ◽  
Plant Remains ◽  
Processing And Storage ◽  
A Site ◽  
High Degree ◽  
And Storage ◽  
Architectural Unit

This paper summarizes some results of palaeoethnobotanical study at Akrotiri, Thera, and evaluates the importance of studying plant remains at such a site. (As this is the first stage of a long programme, it does not pretend to be exhaustive.) The data from the West House provides the most detailed and complete information from Bronze Age Greece concerning bioarchaeological remains, because it comes from a single architectural unit (a completely excavated house). The results offer evidence for the crops grown, weeds of cultivation (segetal), and ruderal plants, as well as crop processing and storage. The data is important for its high taphonomic potential, thanks to the high degree of preservation of charred, mineralized, and silicified plant remains.

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