Bioaccessibility and transepithelial transportation of cranberrybush (Viburnum opulus) phenolics: Effects of non-thermal processing and food matrix

2022 ◽  
pp. 132036
Author(s):  
Gulay Ozkan ◽  
Tina Kostka ◽  
Gerald Dräger ◽  
Esra Capanoglu ◽  
Tuba Esatbeyoglu
Author(s):  
Nathan H. Noguera ◽  
Dyana C. Lima ◽  
Elenilson G. Alves Filho ◽  
Thatyane V. Fonteles ◽  
Sueli Rodrigues

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 254 ◽  
Author(s):  
Caterina Villa ◽  
Mónica B. M. V. Moura ◽  
Joana Costa ◽  
Isabel Mafra

Lupine and soybean are important technological aids for the food industry. However, they are also capable of inducing severe allergic reactions in food-sensitized/allergic individuals. In this context, this work intended to study the combined effects of thermal processing and food matrix on the immunoreactivity of lupine and soybean proteins used as ingredients in bakery and meat products, respectively. For this purpose, the effects of baking, mild oven cooking, and autoclaving on the protein profiles were evaluated, using model mixtures simulating the production of lupine-containing breads and soybean-containing cooked hams/sausages, by native- and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and immunoblotting using specific antibodies. The results showed that lupine gamma-conglutin immunoreactivity was slightly decreased in wheat flour mixtures compared to rice, but it was more pronounced in baked products. In meat mixtures, substantial protein fragmentation was noted after autoclaving, with decreased immunoreactivity of soybean trypsin inhibitor. The analysis of 22 commercial products enabled the identification of lupine gamma-conglutin in four bakery samples and soybean trypsin-inhibitor in five sausages, and further differentiated autoclaved from other milder thermally treated products. Generally, the immunoreactivity of target proteins was reduced by all the tested thermal treatments, though at a higher extent after autoclaving, being slightly altered by the food matrix.


2021 ◽  
Author(s):  
Michele Dutra Rosolen ◽  
Fernanda Weber Bordini ◽  
Gabriela de Quadros da Luz ◽  
Patrícia Silva Diaz ◽  
Fabricio Rochedo Conceição ◽  
...  

Abstract Survival of Lactococcus lactis subsp. lactis R7 microencapsulated with whey and inulin was analyzed when applied in blueberry juice, milk and cream. For 28 days, cell viability was evaluated for storage (4°C), simulated gastrointestinal tract (GIT) and thermal resistance. All matrices described high cell concentration when submitted to GIT (11.74 and 12 log CFU.mL-1), except for blueberry juice. The thermal resistance analysis proved the need for microencapsulation, regardless of the food matrix. The results indicate that L. lactis R7 microcapsules have potential for application in different matrices and in the development of new probiotic products by thermal processing.


2021 ◽  
Vol 4 ◽  
Author(s):  
Shireena Xhiang Mun Yong ◽  
Cher Pin Song ◽  
Wee Sim Choo

High-pressure homogenization (HPH) and high-pressure processing (HPP) are emerging technologies for the food industry. Both technologies employ high pressure to preserve foods. However, the principal mechanism of HPH is based on shear stress distribution in a material instead of a decrease in volume due to an increase in pressure as occurring in HPP. HPH can be used in extraction or preservation of bioactive compounds and phytochemicals. This review first describes the mechanism of HPH processing. Next, this review discusses the impact of HPH on extractability and stability of phytochemicals such as carotenoids, vitamin C, polyphenols, and anthocyanins in various food matrices. In general, the use of HPH slightly improved or maintained the extractability of the phytochemicals. Similarly, HPH slightly reduced or maintained the stability of the phytochemicals but this is dependent on the food matrix and type of phytochemical. HPH has a great potential to be used to improve the extractability and maintaining the stability of these phytochemicals or to be used together with milder thermal processing. Besides understanding the impact of HPH on the extractability and stability of phytochemicals, the impact of HPH on the nutritional quality of the food matrices needs to be thoroughly evaluated.


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