scholarly journals Advances in the Application of Microcapsules as Carriers of Functional Compounds for Food Products

2019 ◽  
Vol 9 (3) ◽  
pp. 571 ◽  
Author(s):  
Luiz Corrêa-Filho ◽  
Margarida Moldão-Martins ◽  
Vitor Alves
Keyword(s):  
Environmental Conditions ◽  
Food Products ◽  
Living Cells ◽  
Gastrointestinal Conditions ◽  
Wall Materials ◽  
Food Matrices ◽  
Adverse Environmental Conditions ◽  
Materials Used ◽  
Processing And Storage ◽  
And Storage

Natural bioactive compounds and living cells have been reported as promising products with beneficial properties to human health. The constant challenge regarding the use of these components is their easy degradation during processing and storage. However, their stability can be improved with the microencapsulation process, in which a compound sensitive to adverse environmental conditions is retained within a protective polymeric material. Microencapsulation is a widely used methodology for the preservation and stabilization of functional compounds for food, pharmaceutical, and cosmetic applications. The present review discusses advances in the production and application of microcapsules loaded with functional compounds in food products. The main methods for producing microcapsules, as well as the classes of functional compounds and wall materials used, are presented. Additionally, the release of compounds from loaded microcapsules in food matrices and in simulated gastrointestinal conditions is also assessed.

scholarly journals Innovation and marketing strategies of enterprises on the innovative food products market

2017 ◽  
Vol 3 (1) ◽  
pp. 33-47
Author(s):  
Yaroslava Larina
Keyword(s):  
Food Products ◽  
Marketing Strategies ◽  
High Tech ◽  
Innovative Strategy ◽  
Effective Strategies ◽  
Functional Strategy ◽  
Innovative Products ◽  
External Conditions ◽  
Processing And Storage ◽  
And Storage

The purpose of the present paper is to identify the particular use of marketing strategies for innovative products and to define the features thereof. Innovative food products can be defined as those made of unconventional materials, with the use of the latest technologies and new methods of processing and storage, and/or innovative tools of marketing promotion. In the paper I show that innovative strategy is a leading functional strategy of high-tech enterprises. It involves producing a comprehensive set of measures for improving technological aspects of the production process, changes in the company’s organisational structure, and the implementation of modern management technologies. The strategy requires companies to act consistently, which allows them to position themselves in the market. A change in strategy is a response to changing external conditions. Innovative food products belong to the FMCG market, which is characterised by tough competition and oversupply. Forming effective strategies, creating successful brands and profitable business activity in this market requires an approach tailored to this market. Strategies of leading brands in the FMCG sector include seeking out prospects in emerging markets, acquiring leaders in profitable and attractive segments and forming alliances with competitors.

scholarly journals Modification of Legume Proteins for Improved Functionality

2021 ◽  
Author(s):  
Asli Can Karaca
Keyword(s):  
Functional Properties ◽  
Protein Functionality ◽  
Lower Solubility ◽  
Food Matrices ◽  
Legume Protein ◽  
Legume Proteins ◽  
Processing And Storage ◽  
And Storage ◽  
Flavor Profile ◽  
Physicochemical And Functional Properties

Recent studies have indicated that legume proteins can be potentially used as an alternative to animal-derived protein ingredients for many food and biomaterial applications, however some modifications may be first required to improve their functionality since they show relatively lower solubility and functional properties compared to commonly used animal-based proteins. A variety of physical, chemical or biological processes can be used to achieve these modifications in structural, physicochemical, and functional properties of legume proteins. The aim of this chapter was to review the most recent studies focusing on modification of structural properties and improvement of functionality of legume proteins. Effects of processing conditions on protein functionality were discussed. Special emphasis was given to the structure–function mechanisms behind these changes. Since the performance of modified legume proteins has been shown to depend on a variety of factors; parameters used in the modification process have to be optimized to achieve the desired level of improvement in legume protein functionality. Each modification method has been indicated to have its own advantages and limitations in terms of performance and applicability in different food matrices. Further studies are required to investigate the interactions of modified legume proteins with other food components during food processing and storage. Furthermore, additional research on the effects of modification treatments on flavor profile and nutritional properties of legume proteins is needed as well.

Multiple Fortification of Beverages

1998 ◽  
Vol 19 (2) ◽  
pp. 168-171 ◽  
Author(s):  
Denis Barclay
Keyword(s):  
Vitamin A ◽  
Raw Materials ◽  
Cost Effective ◽  
Target Population ◽  
Micronutrient Deficiencies ◽  
Organoleptic Characteristics ◽  
Multiple Micronutrient ◽  
Materials Used ◽  
Processing And Storage ◽  
And Storage

Diet-related micronutrient deficiencies rarely occur in isolation; deficiencies of iodine and vitamin A or of iron and vitamin A or zinc are often observed in the same populations. In addition, widespread deficiencies of some micronutrients, for example, zinc and calcium, may often go undiagnosed because of the absence of specific and sensitive status indicators. Multiple micronutrient supplementation can be more effective in improving nutritional status than supplementation with single key micronutrients; therefore, the multiple fortification of appropriate food vectors, including beverages, is of interest from the nutritional standpoint. Beverages fortified with multiple micronutrients include dairy products, chocolate beverages, fruit juices, and soya-based drinks. As well as the documented or estimated micronutrient deficiencies and the requirements of the target population or consumer group, the conception of such a multiply fortified beverage must take into account a number of other important factors. The choice of the chemical form of the fortification micronutrients should be made with consideration of bioavailability, the effects on the organoleptic characteristics of the particular beverage, and cost. The initial calculation of the composition of the micronutrient premix should include the levels of micronutrients in the raw materials used and the estimated losses of specific micronutrients during processing and storage. Preliminary production and storage trials are then needed to determine the actual losses. The composition of the micronutrient premix may then be finalized. Interactions, both positive and negative, between fortification micronutrients may also need to be considered. For example, the bioavailability of iron may be enhanced by the addition of vitamin C, whereas mineral–vitamin and vitamin–vitamin interactions can accelerate the destruction of some vitamins. To render quality control procedures simple and cost-effective, only a limited number of fortification micronutrients, which are especially sensitive to losses and which are easy to measure, may be analysed. Simple, inexpensive, and rigorous analytical methods for such measurements are now available.

scholarly journals Processing and Storage Impact on Carotenoid Contents and Functional Properties of Yellow Cassava Traditional Food Products

2020 ◽  
Vol 7 (2) ◽  
pp. 154-162
Author(s):  
Lawal Oluranti Mopelola ◽  
Badejo Adebanjo A ◽  
Fagbemi Tayo Nathaniel
Keyword(s):  
Functional Properties ◽  
Food Products ◽  
Traditional Food ◽  
Processing And Storage ◽  
And Storage

scholarly journals Biochemical Composition of Propolis and Its Efficacy in Maintaining Postharvest Storability of Fresh Fruits and Vegetables

2020 ◽  
Vol 2020 ◽  
pp. 1-9 ◽  
Author(s):  
İbrahim Kahramanoğlu ◽  
Volkan Okatan ◽  
Chunpeng Wan
Keyword(s):  
Biochemical Composition ◽  
Fruits And Vegetables ◽  
Food Products ◽  
Scientific Medicine ◽  
Fresh Food ◽  
Health Promoting ◽  
Plant Exudates ◽  
Processing And Storage ◽  
And Storage ◽  
Plant Sources

Propolis, also called “bee-glue,” is a natural resinous substance produced by honeybees from plant exudates, beeswax, and bee secretions in order to defend the hives. It has numerous phenolic compounds with more than 250 identified chemical compounds in its composition, which are also known to significantly vary according to the plant sources and season. Moreover, it has a long history in the traditional and scientific medicine as having antibacterial, anticancer, anti-inflammatory, anti-infective, and wound healing effects since 300 BC. In addition to its nutritional and health-promoting effects, it has been reported to improve the postharvest storability of fresh fruits, vegetables, and processed food products. Herein, the biochemical composition and the efficacy of propolis in maintaining the postharvest storability of fresh food products were discussed to provide comprehensive guide to farmers and food processing and storage sectors and to scientists. This review paper also highlights the important points to which special attention should be given in further studies in order to be able to use propolis to develop biopreservatives industrially and for quality preservation during storage.

scholarly journals The Toxicological Aspects of the Heat-Borne Toxicant 5-Hydroxymethylfurfural in Animals: A Review

Molecules ◽  
2020 ◽  
Vol 25 (8) ◽  
pp. 1941 ◽  
Author(s):  
Mayada R. Farag ◽  
Mahmoud Alagawany ◽  
May Bin-Jumah ◽  
Sarah I. Othman ◽  
Asmaa F. Khafaga ◽  
...  
Keyword(s):  
Human Health ◽  
Elevated Temperatures ◽  
Food Products ◽  
Storage Conditions ◽  
Heat Processing ◽  
Food Storage ◽  
Maillard Reactions ◽  
Dried Fruit ◽  
Processing And Storage ◽  
And Storage

The incidence of adverse reactions in food is very low, however, some food products contain toxins formed naturally due to their handling, processing and storage conditions. 5-(Hydroxymethyl)-2-furfural (HMF) can be formed by hydrogenation of sugar substances in some of manufactured foodstuffs and honey under elevated temperatures and reduced pH conditions following Maillard reactions. In previous studies, it was found that HMF was responsible for harmful (mutagenic, genotoxic, cytotoxic and enzyme inhibitory) effects on human health. HMF occurs in a wide variety of food products like dried fruit, juice, caramel products, coffee, bakery, malt and vinegar. The formation of HMF is not only an indicator of food storage conditions and quality, but HMF could also be used as an indicator of the potential occurrence of contamination during heat-processing of some food products such as coffee, milk, honey and processed fruits. This review focuses on HMF formation and summarizes the adverse effects of HMF on human health.

scholarly journals Microencapsulation of probiotics using sodium alginate

2015 ◽  
Vol 45 (7) ◽  
pp. 1319-1326 ◽  
Author(s):  
Mariana de Araújo Etchepare ◽  
Juliano Smanioto Barin ◽  
Alexandre José Cichoski ◽  
Eduardo Jacob-Lopes ◽  
Roger Wagner ◽  
...  
Keyword(s):  
Controlled Release ◽  
Sodium Alginate ◽  
Environmental Conditions ◽  
Potential Application ◽  
Food Products ◽  
Ionic Gelation ◽  
Adverse Environmental Conditions ◽  
Synthetic Origin ◽  
Natural And Synthetic

The consumption of probiotics is constantly growing due to the numerous benefits conferred on the health of consumers. In this context, Microencapsulation is a technology that favors the viability of probiotic cultures in food products, mainly by the properties of protection against adverse environmental conditions and controlled release. Currently there are different procedures for microencapsulation using polymers of various types of natural and synthetic origin. The use of sodium alginate polymers is one of the largest potential application in the encapsulation of probiotics because of their versatility, biocompatibility and toxicity exemption. The aim of this review is to present viable encapsulation techniques of probiotics with alginate, emphasizing the internal ionic gelation and external ionic gelation, with the possibility of applying, as well as promising for improving these techniques.

scholarly journals Lactobacillus paracasei probiotic properties and survivability under stress-induced by processing and storage of ice cream bar or ice-lolly

2018 ◽  
Vol 48 (9) ◽  
Author(s):  
André Fioravante Guerra ◽  
Wilson José Fernandes Lemos Junior ◽  
Geraldo Oliveira dos Santos ◽  
Christian Andrighetto ◽  
Alessio Gianomini ◽  
...  
Keyword(s):  
Health Benefit ◽  
Ice Cream ◽  
Lactobacillus Paracasei ◽  
Probiotic Properties ◽  
Antibiotic Resistant ◽  
Egg White Lysozyme ◽  
Gastrointestinal Conditions ◽  
Processing And Storage ◽  
And Storage

ABSTRACT: Probiotics are live microorganisms which, when administered in adequate amounts, confer a health benefit on the host. The aim of this study was to identify genotypically lactobacilli strains isolated from newborn stools and selecting strain based on probiotic properties (gastrointestinal tolerance, antibiotic susceptibility, inhibition of pathogen biofilm formation, absence of alfa or gamma-blood hemolysis, and lysozyme sensibility) and technological properties of surviving either in ice cream bar or ice-lolly. Reduction of 1.2log cfu ml-1 of the Lactobacillus paracasei strain was observed after exposure through in vitro gastrointestinal conditions. It inhibited biofilms of Escherichia coli, Salmonella Typhimurium and Candida albicans by mechanisms of competition, exclusion and displacement, and was resistant up to 3000μg ml-1 of egg white lysozyme. It presented neither alfa nor gamma-hemolysis or was antibiotic resistant to usual antibiotics for human use. Microbial survivability in ice cream bar or ice-lolly was assessed up to 21 days of storage at -18°C. Viability was maintained in ice cream bar, but there was a reduction of almost 2.0logs in ice-lolly.

Processing and storage in working memory: The effect of memory load on processing performance

2011 ◽  
Author(s):  
E. Vergauwe ◽  
P. Barrouillet ◽  
V. Camos
Keyword(s):  
Working Memory ◽  
Memory Load ◽  
Processing And Storage ◽  
And Storage
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