Thermal protection of β-carotene in re-assembled casein micelles during different processing technologies applied in food industry

2013 ◽  
Vol 138 (2-3) ◽  
pp. 1581-1587 ◽  
Author(s):  
María-José Sáiz-Abajo ◽  
Carolina González-Ferrero ◽  
Ana Moreno-Ruiz ◽  
Ana Romo-Hualde ◽  
Carlos J. González-Navarro
Keyword(s):  
Food Industry ◽  
Thermal Protection ◽  
Casein Micelles ◽  
Processing Technologies ◽  
Β Carotene

scholarly journals Vurgulu Elektrik Alan (PEF) Tekniğinin Et ve Su Ürünlerinin İşlenmesinde Kullanımı

2020 ◽  
Vol 8 (10) ◽  
pp. 2202-2213
Author(s):  
Berkay Kopuk ◽  
Recep Güneş ◽  
Harun Uran
Keyword(s):  
Food Industry ◽  
Production Efficiency ◽  
New Technologies ◽  
Processing Technologies ◽  
Comprehensive Review ◽  
Solid Foods ◽  
Positive Effects ◽  
Novel Method ◽  
Review Study ◽  
Thermal Techniques

In the food industry, using of new preservation and processing technologies, which may be an alternative to traditional methods, is becoming increasingly important. These novel and particularly non-thermal techniques have very important advantages such as enhancing food safety, reducing quality losses, and increasing production efficiency. One of these new technologies, Pulsed electric field (PEF) technique, stands out as a novel method that has been emphasized in recent years. It is used for different purposes in both liquid and solid foods, also various studies are carried out for the optimization. On the other hand, recently, there are several studies using PEF technique in meats and seafoods for the preservation purposes, as well as other positive effects (improving the functional properties of the product, accelerating processes such as drying, curing and freezing). In this regard, detailed information about the purposes for which PEF technique can be used in meats and seafoods has been tried to be given in this comprehensive review study.

scholarly journals Alglerden Elde Edilen ve Gıdalarda Doğal Renklendirici Olarak Kullanılan Pigmentler ve Fonksiyonel Özellikleri

2021 ◽  
Vol 9 (6) ◽  
pp. 1186-1187
Author(s):  
Işıl İlter ◽  
Saniye Akyıl ◽  
Mehmet Koç ◽  
Figen Kaymak-Ertekin
Keyword(s):  
Functional Properties ◽  
Food Industry ◽  
Natural Source ◽  
Natural Colorant ◽  
Natural Colorants ◽  
Synthetic Colorants ◽  
Β Carotene ◽  
Customer Demands

Colour is one of the major features that fascinate the customers and makes the foods more allurement. Due to changes of customer demands and countries’ legislations, usage of synthetic colorants is being decreased every day and food industry tends to use natural colorant. Algae have recently gained importance owing to a sustainable natural source of colorant. Algae can rapidly increase their biomass compared to plants thus they produce more pigments. This review covers the subjects about the functional properties and usage areas of natural colorants obtained from algae; phycocyanin, phycoerythrin, astaxanthin, canthaxanthin, β-carotene, lutein, fucoxanthin.

Susceptibility of Human Rotavirus to Ozone, High Pressure, and Pulsed Electric Field

2002 ◽  
Vol 65 (9) ◽  
pp. 1441-1446 ◽  
Author(s):  
M. A. KHADRE ◽  
A. E. YOUSEF
Keyword(s):  
High Pressure ◽  
Electric Field ◽  
Food Processing ◽  
Food Industry ◽  
Cytopathic Effect ◽  
Virus Titer ◽  
Pulsed Electric Field ◽  
Virus Population ◽  
Processing Technologies ◽  
Human Rotavirus

The rotavirus causes a food-transmitted gastroenteritis that affects mainly children. Currently, the food industry is interested in alternative food-processing technologies, but research on the control of food-transmitted viruses by these technologies is limited. In this study, the human rotavirus was cultured on MA104 cells, and suspensions of the virus were prepared and treated with ozone, high pressure, and pulsed electric field (PEF). Virus viability was quantified as 50% tissue culture infectious doses (TCID50) per milliliter. Ozone at 25 μg/ml decreased rotavirus infectivity by 8 to 9 log10 TCID50/ml. High pressure was extremely effective against the rotavirus; treatment with 300 MPa for 2 min at 25°C inactivated ~8 log10 TCID50/ml. A small fraction of the virus population, however, remained resistant to pressure treatments of up to 800 MPa for 10 min. Viruses surviving these extreme pressures showed a cytopathic effect different from that of the untreated viruses. The rotavirus was found to be resistant to PEF treatment at 20 to 29 kV/cm, for which no appreciable reductions in virus titer were observed.

scholarly journals Affecting Casein Micelles by Pulsed Electrical Field (PEF) for Inclusion of Lipophilic Organic Compounds

2021 ◽  
Vol 11 (10) ◽  
pp. 4611
Author(s):  
Dana Middendorf ◽  
Ute Bindrich ◽  
Claudia Siemer ◽  
Stefan Töpfl ◽  
Volker Heinz
Keyword(s):  
Double Layer ◽  
Electric Double Layer ◽  
Transport Systems ◽  
Casein Micelles ◽  
Bioactive Substances ◽  
Pulsed Electrical Field ◽  
Viable System ◽  
Technical Effort ◽  
Fat Soluble Vitamins ◽  
Β Carotene

The increased consumption of reduced-fat or non-fat products leads to a reduced intake of fat-soluble bioactive substances, such as fat-soluble vitamins. Due to their natural role as transport systems for hydrophobic substances, casein micelles (CM) might depict a viable system. The structure of CM is characterized by a lipophilic core stabilized by an electric double layer-like structure. Modification allows accessibility of the core and, therefore, the inclusion of fat-soluble bioactive substances. Well-known modifications are pH reduction and use of rennet enzyme. A completely new procedure to modify CM structure is offered by pulsed electrical fields (PEF). The principle behind PEF is called electroporation and affects the electric double layer of CM so that it is interrupted. In this way, lipophilic substances can be incorporated into CM. In this work, we evaluated integration of β-carotene into native CM by an industry-compatible process to overcome disadvantages associated with the use of Na-caseinate and avoid great technical effort, e.g., due to treatment with high hydrostatic pressure. Our research has shown that PEF can be used for disintegration of CM and that significant amounts of β-carotene can be incorporated in CM. Furthermore, after disintegration using PEF, a combination of another PEF and thermal treatment was applied to restructure CM and trap significant amounts of β-carotene, permanently, ending up with an encapsulation efficiency of 78%.

Ceramic Composites and Thermal Protection Systems for Reusable Re-Entry Vehicles

2006 ◽  
Vol 45 ◽  
pp. 1505-1514 ◽  
Author(s):  
Teodoro Valente ◽  
Cecilia Bartuli ◽  
Giovanni Pulci
Keyword(s):  
High Temperature ◽  
Thermal Protection ◽  
Space Vehicle ◽  
Ceramic Composites ◽  
Heat Fluxes ◽  
Launch Vehicles ◽  
Processing Technologies ◽  
Reusable Launch Vehicles ◽  
Expected Benefits ◽  
The Right

Next generation of reusable launch vehicles and new hypersonic space vehicle concepts are currently under development, moving from traditional aerodynamic configuration towards slender profiles. Main expected benefits are reduction of drag, enhancement in lift-to-drag ratio and reduction of interferences with radio frequency transmissions during the re-entry. Flexibility in designing sharp profiles is strictly conditioned to the availability of suitable materials and processing technologies, required to fabricate components and surfaces able to withstand higher heat fluxes induced by the new profiles. Advances in the field of CMC's for high temperature structures and TPS are the basis for innovative approaches to the design of future RLV's. Beside baseline solutions, already available and well characterized, as for C/SiC CMC's, ultra high temperature ceramics seem to offer the right chance to fabricate hot structures having the required heat-resistant and load carrying capabilities. This paper deals with technologies based on the use of diboride based CMC's which can be considered promising candidate materials for the fabrication of hot structures of slender bodies, such as nose cap and wing leading edges. Recent experimental results will be presented and discussed.

scholarly journals Peculiarities of pumpkin carotenoid composition ‘Konfetka’ variety, prospects of utilization

2021 ◽  
pp. 111-116
Author(s):  
N. A. Golubkina ◽  
G. A. Khimich ◽  
M. S. Antoshkina ◽  
U. D. Plotnikova ◽  
S. M. Nadezhkin ◽  
...  
Keyword(s):  
Color Vision ◽  
Food Industry ◽  
Food Additives ◽  
Biologically Active ◽  
Baby Food ◽  
Carotenoid Composition ◽  
First Time ◽  
Β Carotene

Relevance. Pumpkin is one of the most important source of carotenoids for humans: β- and α-carotene, lutein and zeaxanthin playing a fundamental role in providing twilight and color vision accordingly.Results. Investigation of pumpkin carotenoid composition, Konfetka variety, revealed for the first time that this cultivar is the only one containing exclusively lutein in pulp with lutein and zeaxanthin in peel and lutein, zeaxanthin and β-carotene in placenta. Lutein concentration in pulp reached 11 mg/100 g, peel – 41.3/100 g, placenta – 51.2 mg/100 g. Zeaxanthin was absent in pulp and reached 28.3 mg/100 g in peel, and 10 mg/100 g in placenta. β-Carotene was detected only in placenta where its concentration was as much as 94.7 mg/100 g. The results indicate great prospects of ‘Konfetka’ components utilization (pulp, peel, placenta) in food industry, production of baby food and biologically active food additives, containing lutein and zeaxanthin.

scholarly journals Lipid and β-Carotene Production by Rhodosporidium diobovatum Cultured with Different Carbon to Nitrogen Ratios

2019 ◽  
Author(s):  
M. Mirzaie ◽  
S.S. Saei-Dehkordi ◽  
D.B. Levin
Keyword(s):  
High Performance ◽  
Food Industry ◽  
Culture Medium ◽  
Lipid Production ◽  
Lipid Synthesis ◽  
Red Color ◽  
Rhodosporidium Diobovatum ◽  
Microplate Reader ◽  
Engineering Parameters ◽  
Β Carotene

Background: In food industry, carotenoids are used as food colorants conferring yellow to red color. This research was designed to study on lipid and β-carotene production by Rhodosporidium diobovatum cultured with different Carbon to Nitrogen (C/N) ratios. Methods: R. diobovatum was cultured in a medium containing 40 g/l glucose (as the carbon source) and different C/N ratios (20, 50, and 80), which were established by adding different amounts of (NH4)2SO4 (3.78, 1.51, and 0.94 g/l) as the source of nitrogen. High performance liquid chromatography, gas chromatography, and microplate reader were used to determine the glucose concentration, lipid production, and β-carotene concentration, respectively. Data were analyzed using IBM SPSS statistics (v. 24). Results: Cultures with a C/N ratio of 50 produced the greatest amount of lipids during 120 h pi. However, lipid synthesis in the first 48 h pi was very low for all three C/N ratios. Analyses of the lipid composition revealed that oleic acid and linoleic acid were the dominant (60%) fatty acids. Cultures with a C/N ratio of 50 also produced the greatest amount of β-carotene. Conclusion: R. diobovatum in the C/N of 50 culture medium resulted in greater concentrations of lipid and β-carotene. Defining the optimum C/N ratio will enable development of optimized bioprocess engineering parameters

CAROTENOIDS IN FOODS

2018 ◽  
pp. 246-253
Author(s):  
Tatjana Pavlova ◽  
Viktorija Stamatovska ◽  
Ivan Dimov ◽  
Gjore Nakov ◽  
Tatjana Kalevska
Keyword(s):  
Human Health ◽  
Human Body ◽  
Active Compound ◽  
Special Interest ◽  
Food Industry ◽  
Poultry Eggs ◽  
Yellow Orange ◽  
Positive Effect ◽  
Β Carotene

Carotenoids are pigments giving the yellow, orange and red colours to the fruits, vegetables, as well as products manufacturing from them. They belong to bio-active compound, being of special interest for the food scientists, nutritionists and food industry due to its positive effect on human health. They function as secondary antioxidants in the food, with ability for significant reduction of the oxygen. Their provitamin role is also very important. Human body has no ability to synthesize them, so those compounds should be taken through diet. Carotenoids are widespread in plants, but they could be found in poultry, eggs and fish, as well. The most common carotenoids in the food include β-carotene, lycopene, lutein, zeaxanthin and astaxanthin.

scholarly journals Carotenoid Assessments and Antioxidant Activities from Flower Petals

2021 ◽  
Vol 29 (1) ◽  
pp. 54-61
Author(s):  
Khakhanang Ratananikom ◽  
Nipa Nasinporm ◽  
Tanitpan Pongjongmit
Keyword(s):  
Food Industry ◽  
Antioxidant Activities ◽  
Carotenoid Content ◽  
Carotenoid Pigment ◽  
Total Carotenoid ◽  
Good Source ◽  
Total Carotenoid Content ◽  
Pigment Profile ◽  
Deep Yellow ◽  
Β Carotene

The objectives of this study were to evaluate carotenoid pigment profile and the antioxidant activity from 14 commonly grown flowers in Thailand. The result found that orange marigold showed the highest total carotenoid content at as 2,209±75.58 µg/g, followed by deep yellow chrysanthemum at 551.27±47.72 µg/g (P<0.01). The next lower total carotenoid content group was found in yellow silk cotton, yellow trumpetbush, yellow marigold and yellow golden shower with total carotenoid content of 447.42±27.56, 429.46±28.34, 409.85±34.58 and 363.88±12.74 µg/g, respectively. The highest antioxidant activities against DPPH and ABTS radicles were found from orange marigold, which were 32.34±2.16 and 50.08±0.87%, respectively. Deep yellow chrysanthemum, yellow silk cotton, yellow trumpetbush, yellow marigold and yellow golden shower also showed significantly higher antioxidant activities than other flowers (P<0.01). Total carotenoid contents well correlated with antioxidant activities against DPPH and ABTS radicals (r = 0.6924 and r = 0.8270, respectively) at P<0.01. TLC result elucidated that orange marigold, yellow silk cotton and yellow golden shower were a good source of β-carotene, while deep yellow chrysanthemum and yellow marigold were a good source of lutein and/or zeaxanthin. The result indicated that flower petals would be useful as natural carotenoid source and provide antioxidants for food industry.

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