scholarly journals Nanoteknolojik Tekniklerle Karotenoid Bileşenlerin Enkapsülasyonundaki Son Gelişmeler

2018 ◽  
Vol 6 (8) ◽  
pp. 1066
Author(s):  
Nuray İnan-Çınkır ◽  
Erdal Ağçam ◽  
Asiye Akyıldız
Keyword(s):  
Controlled Release ◽  
Encapsulation Efficiency ◽  
Storage Conditions ◽  
Matrix Degradation ◽  
Bioactive Components ◽  
Food Matrix ◽  
Physical Barrier ◽  
Coating Materials ◽  
Recent Developments ◽  
And Storage

Carotenoid components have a significant potential in terms of the food and health industry. They are undergone oxidation and isomerization with the influence of unfavourable environmental conditions depending on process and storage conditions. In addition, their bioavailability is reduced due to inexactly release from food matrix, degradation during digestion, and to be hidrofobic properties. Encapsulation is defined as a effective process that provides bioactive components coated with suitable coating materials by creating of a protective physical barrier against undesirable conditions. In recent years, nanoencapsulation technology together with development of nanotechnology has been gradually increased in order to improve the resistance, processing and bioavailability of the carotenoids. Studies showed that nanoencapsulation has high potential for having features such as providing more surface area, high encapsulation efficiency-yield, solubility enhancement and developing controlled release compared to microencapsulation. In this review, it is emphasized on the efficiency of using the nanoencapsulation techniques to increase stability of carotenoid components, and the recent developments.

scholarly journals Ultrasound-Attenuated Microorganisms Inoculated in Vegetable Beverages: Effect of Strains, Temperature, Ultrasound and Storage Conditions on the Performances of the Treatment

2020 ◽  
Vol 8 (8) ◽  
pp. 1219
Author(s):  
Daniela Campaniello ◽  
Maria Rosaria Corbo ◽  
Barbara Speranza ◽  
Milena Sinigaglia ◽  
Antonio Bevilacqua
Keyword(s):  
Analysis Of Variance ◽  
Lactobacillus Acidophilus ◽  
Storage Conditions ◽  
Second Step ◽  
Food Matrix ◽  
Multifactorial Analysis ◽  
Bifidobacterium Animalis ◽  
And Storage ◽  
Lactobacillus Acidophilus La5

Four microorganisms (Lactobacillus acidophilus LA5, Bifidobacterium animalis subsp. lactis DSM 10140 and Lactiplantibacillus plantarum c16 and c19) were attenuated through ultrasound (US) treatments (40% of power for 2, 4 and 6 min; and 60% for 2 min; pulses were set at 2 s) inoculated in rice–oats–almond–soy-based beverages and stored at 4 °C for eight days. All strains were able to survive throughout the storage independently by the food matrix. Concerning the effect on acidification, the results were analyzed through multifactorial analysis of variance (MANOVA) and the key-findings of this were: (i) The treatment with 40% of power for 6 min was the most efficient at delaying acidification; (ii) Lb. acidophilus LA5 showed the best capacity to delay acidification; (iii) in the soy-based beverage a lower acidification was found. In a second step, L. plantarum c16 and c19 were attenuated, inoculated in rice beverage, stored under a thermal abuse (for 4 and 24 h) and then at 4, 15 and 20 °C. The results showed that only when US were combined with refrigeration temperatures were they efficient at delaying acidification. Thus, a perspective for attenuation could be the optimization of the treatment to design an effective way to counteract acidification also under a thermal abuse.

scholarly journals Encapsulation of Lactobacillus acidophilus La-5 and Bifidobacterium Bb-12 by spray drying and evaluation of its resistance in simulated gastrointestinal conditions, thermal treatments and storage conditions

2018 ◽  
Vol 48 (6) ◽  
Author(s):  
Graciele Lorenzoni Nunes ◽  
Mariana Heldt Motta ◽  
Alexandre José Cichoski ◽  
Roger Wagner ◽  
Édson Irineu Muller ◽  
...  
Keyword(s):  
Thermal Resistance ◽  
Lactobacillus Acidophilus ◽  
Encapsulation Efficiency ◽  
Storage Conditions ◽  
Thermal Treatments ◽  
Spray Dryer ◽  
Gastrointestinal Conditions ◽  
Different Temperatures ◽  
And Storage ◽  
Gastrointestinal Simulation

ABSTRACT: Lactobacillus acidophillus La-5 (ML) and Bifidobacterium Bb-12 (MB) microparticles were produced at different temperatures by spray dryer. The influence of different temperatures on the viability, encapsulation efficiency, water activity and moisture were evaluated. Microparticles that presented more viability were submitted to thermal resistance, gastrointestinal simulation, storage stability, morphology and particle size analyses. Drying temperature of 130°C showed higher encapsulation efficiency, 84.61 and 79.73% for Lactobacillus acidophillus (ML) and Bifidobacterium Bb-12 (MB) microparticles, respectively. In the evaluation of thermal resistance and gastrointestinal simulation, the microparticles of Lactobacillus acidophillus La-5 (ML) presented higher survival than Bifidobacterium Bb-12 (MB) under these conditions. In storage viability only the Lactobacillus acidophillus La-5 (ML) microparticles remained viable at all evaluated temperatures during the 120 days. The particle sizes reported were 4.85 for Lactobacillus acidophillus La-5 (ML) and 8.75 for Bifidobacterium Bb-12 (MB), being in agreement with the desired values for products obtained by spray dryer. Finally, the Lactobacillus acidophilus La-5 (ML) microparticles were shown to be more resistant under the conditions evaluated in this study.

scholarly journals Encapsulation of Fruit Flavor Compounds through Interaction with Polysaccharides

Molecules ◽  
2021 ◽  
Vol 26 (14) ◽  
pp. 4207
Author(s):  
Ivana Buljeta ◽  
Anita Pichler ◽  
Ivana Ivić ◽  
Josip Šimunović ◽  
Mirela Kopjar
Keyword(s):  
Encapsulation Efficiency ◽  
Hydrophobic Interactions ◽  
Flavor Compounds ◽  
Coating Materials ◽  
Non Covalent Interactions ◽  
Basic Characteristics ◽  
Fruit Flavor ◽  
And Storage ◽  
Covalent Interactions ◽  
Insight Into

Production and storage, the influence of packaging materials and the presence of other ingredients in fruit products can cause changes in flavor compounds or even their loss. Due to these issues, there is a need to encapsulate flavor compounds, and polysaccharides are often used as efficient carriers. In order to achieve effective encapsulation, satisfactory retention and/or controlled release of flavor compounds, it is necessary to understand the nature of the coated and coating materials. Interactions that occur between these compounds are mostly non-covalent interactions (hydrogen bonds, hydrophobic interactions and van der Waals forces); additionally, the formation of the inclusion complexes of flavor compounds and polysaccharides can also occur. This review provides insight into studies about the encapsulation of flavor compounds, as well as basic characteristics of encapsulation such as the choice of coating material, the effect of various factors on the encapsulation efficiency and an explanation of the nature of binding.

Barley seed storage under controlled conditions

2019 ◽  
pp. 140-150 ◽  
Author(s):  
O. A. Zadorozhna ◽  
T. P. Shyianova ◽  
M.Yu. Skorokhodov
Keyword(s):  
Hordeum Vulgare ◽  
Moisture Content ◽  
Spring Barley ◽  
Seed Storage ◽  
Growing Season ◽  
Storage Conditions ◽  
Meteorological Conditions ◽  
Hordeum Vulgare L ◽  
The Relationship ◽  
And Storage

Seed longevity of 76 spring barley gene pool samples (Hordeum vulgare L. subsp. distichon, convar. distichon: 56 nutans Schubl., two deficience (Steud.) Koern., two erectum Rode ex Shuebl., two medicum Koern.; convar. nudum (L.) A.Trof.: one nudum L. та subsp. vulgare: convar. vulgare: nine pallidum Ser., three rikotense Regel.; convar. coeleste (L.) A.Trof.: one coeleste (L.) A.Trof.) from 26 countries, 11 years and four places of reproduction was analyzed. Seeds with 5–8% moisture content were stored in chamber with unregulated and 4oC temperature. The possibility of seed storage under these conditions for at least 10 years without significant changes in germination has been established. The importance of meteorological conditions in the formation and ripening of seeds for their longevity is confirmed. The relationship between the decrease of barley seeds longevity and storage conditions, amount of rainfall, temperature regime during the growing season of plants is discussed.

Comparison of Procedures for Isolation of Monoterpene Hydrocarbons from Fresh Needles of Picea abies and Picea omorica

2000 ◽  
Vol 65 (7) ◽  
pp. 1073-1081 ◽  
Author(s):  
Valerie Holubová ◽  
Iva Chvílíčková ◽  
Vlastimil Kubáň
Keyword(s):  
Picea Abies ◽  
Liquid Nitrogen ◽  
Steam Distillation ◽  
Extraction Efficiency ◽  
Total Content ◽  
Storage Conditions ◽  
Fresh Weight ◽  
Hexane Extraction ◽  
Monoterpene Hydrocarbons ◽  
And Storage

Extraction procedures (steam distillation, supercritical fluid extraction and solvent extraction) for isolation of monoterpene hydrocarbons from fresh needles of Picea abies and Picea omorica were optimised. The procedures were compared with the aim of minimizing consumption of needles and improving the extraction efficiency and repeatability. An influence of homogenisation procedures and storage conditions (liquid nitrogen, -18 and 4 °C) on the total content and composition of essential oils was studied. Cryogenic grinding (liquid nitrogen) combined with the extraction with cold hexane (extraction time 2 h) and subsequent GC-MS determination in freshly homogenised needles gives the best results (1.5-4 times better extraction efficiency, RSD < 10% for P. abies and < 25% for P. omorica). Limits of detections (3 S/N) for individual monoterpene hydrocarbons from units to tens of ng/g and recoveries 97.2-101.4% were found in fresh needles (calculated to fresh weight). While cooling to 4 °C is unacceptable, freezing at -18 °C for the period of 18 days in the dark gives also good results.

scholarly journals Changes of Physicochemical Properties of Starch Syrups Recommended for Winter Feeding of Honeybees during Storage

Agriculture ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 374
Author(s):  
Teresa Szczęsna ◽  
Ewa Waś ◽  
Piotr Semkiw ◽  
Piotr Skubida ◽  
Katarzyna Jaśkiewicz ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Physicochemical Properties ◽  
Physicochemical Parameters ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Different Temperatures ◽  
And Storage ◽  
Bee Colonies ◽  
Temperature Time ◽  
Winter Feeding

The aim of this study was to determine the influence of storage temperature and time on physicochemical parameters of starch syrups recommended for the winter feeding of bee colonies. The studies included commercially available three starch syrups and an inverted saccharose syrup that were stored at different temperatures: ca. 20 °C, 10–14 °C, and ca. 4 °C. Physicochemical parameters of fresh syrups (immediately after purchase) and syrups after 3, 6, 9, 12, 15, 18, 21, and 24 months of storage at the abovementioned temperatures were measured. It was observed that the rate of unfavorable changes in chemical composition of starch syrups and the inverted saccharose syrup, mainly the changes in the 5-hydroxymethylfurfural (HMF) content, depended on the type of a syrup and storage conditions (temperature, time). Properties of tested starch syrups intended for winter feeding of bees stored at ca. 20 °C maintained unchanged for up to 6 months, whereas the same syrups stored at lower temperatures (10–14 °C) maintained unchanged physicochemical parameters for about 12 months. In higher temperatures, the HMF content increased. To date, the influence of this compound on bees has not been thoroughly investigated.

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