scholarly journals Microencapsulation of oil droplets using cold water fish gelatine/gum arabic complex coacervation by membrane emulsification

2013 ◽  
Vol 53 (1) ◽  
pp. 362-372 ◽  
Author(s):  
Emma Piacentini ◽  
Lidietta Giorno ◽  
Marijana M. Dragosavac ◽  
Goran T. Vladisavljević ◽  
Richard G. Holdich
2021 ◽  
Vol 757 ◽  
pp. 143896
Author(s):  
Elin Sørhus ◽  
Carey E. Donald ◽  
Denis da Silva ◽  
Anders Thorsen ◽  
Ørjan Karlsen ◽  
...  

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Glaucia A. Rocha-Selmi ◽  
Carmen S. Favaro-Trindade ◽  
Carlos R. F. Grosso

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.


PLoS ONE ◽  
2016 ◽  
Vol 11 (10) ◽  
pp. e0163902 ◽  
Author(s):  
Hee Jeong Yoon ◽  
Su Ryon Shin ◽  
Jae Min Cha ◽  
Soo-Hong Lee ◽  
Jin-Hoi Kim ◽  
...  

1973 ◽  
Vol 133 (4) ◽  
pp. 735-738 ◽  
Author(s):  
Ian A. Johnston ◽  
Neil Frearson ◽  
Geoffrey Goldspink

1. Myofibrillar adenosine triphosphatase (ATPase) activities were measured for white myotomal muscle of 19 species of fish. 2. The activity was measured at different temperatures and after periods of preincubation at 37°C. 3. The inactivation half-life at 37°C depended on environmental temperature, increasing as the temperature increased. 4. Cold-water fish had higher myofibrillar adenosine triphosphatase activity at low temperatures than had warm-water fish. 5. The significance of these results is discussed.


2018 ◽  
Author(s):  
Yunqian Qiao ◽  
Jiao Wang ◽  
He Wang ◽  
Baozhong Chai ◽  
Chufeng Rao ◽  
...  

AbstractAeromonas salmonicidasubsp.salmonicida(A.s.s) is a major pathogen affecting fisheries worldwide. It is a well-known member of the pigmentedAeromonasspecies, which produces melanin at ≤ 22 °C. However, melanogenesis decreases as the culture temperature increases and is completely suppressed at 30-35 °C while bacterial growth is not affected. The mechanism and biological significance of this temperature-dependent melanogenesis are not clear. Heterologous expression of anA.s.s.4-hydroxyphenylpyruvate dioxygenase (HppD), the most crucial enzyme in the HGA-melanin synthesis pathway, results in thermosensitive pigmentation inEscherichia coli, suggesting that HppD plays a key role in this process. In the current study, we demonstrated that the extreme thermolability of HppD is responsible for the temperature-dependent melanization ofA.s.s.Substitutions in three residues, Ser18, Pro103, or Leu119 of HppD fromA.s.sincreases the thermolability of this enzyme and results in temperature-independent melanogenesis. Moreover, replacing the corresponding residues of HppD fromAeromonasmedia strain WS, which forms pigment independent of temperature, with those ofA.s.sHppD leads to thermosensitive melanogenesis. Structural analysis suggested that mutations at these sites, especially at position P103, can strengthen the secondary structure of HppD and greatly improve its thermal stability. In addition, we found that HppD sequences of allA.s.sisolates are identical and that two of the three residues are completely conserved withinA.s.sisolates, which clearly distinguishes these from otherAeromonasstrains. We suggest that this property represents an adaptive strategy to the psychrophilic lifestyle ofA.s.s.ImportanceAeromonas salmonicidasubsp.salmonicida(A.s.s) is the causative agent of furunculosis, a bacterial septicemia of cold water fish of theSalmonidaefamily. As it has a well-defined host range,A.s.shas become an ideal model to investigate the co-evolution of host and pathogen. For many pathogens, melanin production is associated with virulence. Although other species ofAeromonascan produce melanin,A.s.sis the only member of this genus that has been reported to exhibit temperature-dependent melanization. Here we demonstrate that thermosensitive melanogenesis inA.s.sstrains is due to the thermolability of 4-hydroxyphenylpyruvate dioxygenase (HppD). The strictly conservedhppDsequences amongA.s.sand the exclusive thermosensitive pigmentation of these strains might provide insight into the role of melanin in the adaptation to a particular host, and offer a novel molecular marker to readily differentiateA.s.sstrains from otherA. salmonicidasubspecies andAeromonasspecies.


2021 ◽  
pp. 100378
Author(s):  
Hamid Amiri ◽  
Bijan Hadizadeh ◽  
Mehrdad Ghorbani Mooselu ◽  
Sama Azadi ◽  
Amir Hossein Sayyahzadeh

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