scholarly journals Partial Removal of Phenolics Coupled with Alkaline pH Shift Improves Canola Protein Interfacial Properties and Emulsion in In Vitro Digestibility

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1283
Author(s):  
Jiang Jiang ◽  
Yunqing Nie ◽  
Xuemei Sun ◽  
Youling L. Xiong
Keyword(s):  
Particle Size ◽  
Surface Hydrophobicity ◽  
In Vitro Digestibility ◽  
Phenol Removal ◽  
Interfacial Rheology ◽  
Emulsifying Properties ◽  
Alkaline Ph ◽  
Canola Seed ◽  
Ph Shift

The effect of polyphenol removal (“dephenol”) combined with an alkaline pH shift treatment on the O/W interfacial and emulsifying properties of canola seed protein isolate (CPI) was investigated. Canola seed flour was subjected to solvent extraction to remove phenolic compounds, from which prepared CPI was exposed to a pH12 shift to modify the protein structure. Dephenoled CPI had a light color when compared with an intense dark color for the control CPI. Up to 53% of phenolics were removed from the CPI after the extraction with 70% ethanol. Dephenoled CPI showed a partially unfolded structure and increased surface hydrophobicity and solubility. The particle size increased slightly, indicating that soluble protein aggregates formed after the phenol removal. The pH12 shift induced further unfolding and decreased protein particle size. Dephenoled CPI had a reduced β subunit content but an enrichment of disulfide-linked oligopeptides. Dephenol improved the interfacial rheology and emulsifying properties of CPI. Although phenol removal did not promote peptic digestion and lipolysis, it facilitated tryptic disruption of the emulsion particles due to enhanced proteolysis. In summary, dephenol accentuated the effect of the pH shift to improve the overall emulsifying properties of CPI and emulsion in in vitro digestion.

scholarly journals Study of the proteins in the defatted flour and protein concentrate of baru nuts (Dipteryx alata Vog)

2012 ◽  
Vol 32 (3) ◽  
pp. 464-470 ◽  
Author(s):  
Rita de Cássia Avellaneda Guimarães ◽  
Simone Palma Favaro ◽  
Antonio Camilo Arguelho Viana ◽  
José Antônio Braga Neto ◽  
Valdir Augusto Neves ◽  
...  
Keyword(s):  
Functional Properties ◽  
Protein Solubility ◽  
Absorption Capacity ◽  
In Vitro Digestibility ◽  
Protein Concentrate ◽  
Emulsifying Properties ◽  
Lipid Fractions ◽  
Sds Page ◽  
Dipteryx Alata

Baru (Dipteryx alata Vog.) is an abundant legume in the Brazilian Savanna. Its nuts can be exploited sustainably using its protein and lipid fractions. This study aimed to analyze the proteins of the nuts present in the defatted flour and protein concentrate in terms of their functional properties, the profile of their fractions, and the in vitro digestibility. The flour was defatted with hexane and extracted at the pH of higher protein solubility to obtain the protein concentrate. The electrophoretic profile of the protein fractions was evaluated in SDS-PAGE gel. The functional properties of the proteins indicate the possibility of their use in various foods, like soybeans providing water absorption capacity, oil absorption capacity, emulsifying properties, and foamability. Globulins, followed by the albumins, are the major fractions of the flour and protein concentrate, respectively. Digestibility was greater for the concentrate than for the defatted flour.

scholarly journals In vitro digestibility and Caco-2 cell bioavailability of sea lettuce (Ulva fenestrata) proteins extracted with pH-shift technology

2021 ◽  
pp. 129683
Author(s):  
João P. Trigo ◽  
Niklas Engström ◽  
Sophie Steinhagen ◽  
Louise Juul ◽  
Hanna Harrysson ◽  
...  
Keyword(s):  
In Vitro Digestibility ◽  
Ph Shift ◽  
Ulva Fenestrata

scholarly journals The effect of supplementing pony diets with yeast on 1. In vivo and in vitro digestibility, faecal pH and particle size

animal ◽  
2020 ◽  
Vol 14 (12) ◽  
pp. 2481-2492
Author(s):  
A. Garber ◽  
P.M. Hastie ◽  
V. Farci ◽  
L. Bulmer ◽  
O. Alzahal ◽  
...  
Keyword(s):  
Particle Size ◽  
In Vitro Digestibility ◽  
Faecal Ph

scholarly journals Nutritional value, total dry matter losses, effluent production and pollutant potential in Brachiaria brizantha cv. Paiaguás grass

2021 ◽  
Vol 73 (3) ◽  
pp. 675-683
Author(s):  
J.M. Saute ◽  
T.T. Tres ◽  
M.P. Osmari ◽  
S.L. Silva ◽  
J.L.P. Daniel ◽  
...  
Keyword(s):  
Particle Size ◽  
Dry Matter ◽  
Nutritional Value ◽  
Oxygen Demand ◽  
In Vitro Digestibility ◽  
Particle Sizes ◽  
Brachiaria Brizantha ◽  
Aerobic Stability ◽  
Compaction Density

ABSTRACT The objective of the present study was to evaluate losses, production and polluting potential of the effluent, nutritional value and aerobic stability of silages of Brachiaria brizantha cv. Paiaguás grass, in different particle sizes and compaction density in silage. Three theoretical particle sizes (TTP 5; 8 and 12mm) and three compaction densities (DC 550; 600 and 650kg/m3) were evaluated, distributed in a factorial design (3 x 3), with four repetitions. The highest volume of effluent was found in silages with higher compaction densities (600 and 650kg/m3) and lower TTP (5 and 8mm). The highest chemical oxygen demand and biochemical oxygen demand were registered in the treatment with TTP of 5mm and higher DC (600 and 650kg/m3). Greater in vitro digestibility of DM was verified in the silage chopped at 5 and 8mm. There was no break in aerobic stability for 216 hours. Silage with a low compaction density 550kg/m3 and processing with a theoretical particle size of 12mm reduces effluent losses. In general, the nutritional value of Paiaguás grass was not influenced by the treatments. Different particle sizes and compaction density did not change the aerobic stability of silages.

Effects of particle size on structural, physicochemical, and functional properties of potato residue from starch isolation and quality characteristics of residue-based starch noodles

2020 ◽  
pp. 108201322095460
Author(s):  
Md. Hasan Waliullah ◽  
Taihua Mu ◽  
Mengmei Ma ◽  
Jingwang Chen
Keyword(s):  
Particle Size ◽  
Adsorption Capacity ◽  
Functional Properties ◽  
Ultrafine Particles ◽  
Water Solubility ◽  
In Vitro Digestibility ◽  
Particle Sizes ◽  
Water Holding ◽  
Physicochemical And Functional Properties

The structural, physicochemical, and functional properties of potato residue with different mesh sizes (<180 µm, <150 µm, <106 µm, <75 µm, ultrafine) obtained from starch isolation were investigated, and its effects on the shear strength, tensile strength, cooking time, and in vitro digestibility of 5% potato residue-based starch noodles were further compared. The results showed that the protein, ash, dietary fiber, water holding capacity, and water solubility of fractionated potato residue were decreased with decreasing particle size, while the starch, fat, polyphenols, and α-amylase activity inhibition ratio were increased. Ultrafine particles exhibited the highest phenolic content (2.26 mg chlorogenic acid equivalent/g), glucose adsorption capacity (7.03 mmol/g), cholesterol adsorption capacity (16.54%), and better performance on starch noodles formulation. However, oil holding capacity and microstructure did not show any significant differences. Therefore, potato residues with desired particle sizes could be successfully used to develop fiber-enriched food products for reducing food waste.

Influence of particle size on the in vitro digestibility of protein-coated lipid nanoparticles

2012 ◽  
Vol 382 (1) ◽  
pp. 110-116 ◽  
Author(s):  
Elizabeth Troncoso ◽  
José Miguel Aguilera ◽  
David Julian McClements
Keyword(s):  
Particle Size ◽  
Lipid Nanoparticles ◽  
In Vitro Digestibility

scholarly journals Understanding In Vivo Mastication Behaviour and In Vitro Starch and Protein Digestibility of Pulsed Electric Field-Treated Black Beans after Cooking

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2540
Author(s):  
Marbie Alpos ◽  
Sze Ying Leong ◽  
Veronica Liesaputra ◽  
Candace E. Martin ◽  
Indrawati Oey
Keyword(s):  
Particle Size ◽  
Electric Field ◽  
Processing Condition ◽  
Protein Digestibility ◽  
Pulsed Electric Field ◽  
In Vitro Digestibility ◽  
Black Beans ◽  
Black Bean

The aim of this study was to understand (i) the in vivo mastication behaviour of cooked black beans (chewing duration, texture perception, oral bolus particle size, microstructure, and salivary α-amylase) and (ii) the in vitro digestibility of starch and protein of in vivo-generated black bean oral bolus under simulated gastrointestinal condition. The beans were pre-treated using pulsed electric field (PEF) with and without calcium chloride (CaCl2) addition prior to cooking. The surface response model based on least square was used to optimise PEF processing condition in order to achieve the same texture properties of cooked legumes except for chewiness. In vivo mastication behaviour of the participants (n = 17) was characterized for the particle size of the resulting bolus, their salivary α-amylase activity, and the total chewing duration before the bolus was deemed ready for swallowing. In vitro starch and protein digestibility of the masticated bolus generated in vivo by each participant along the gastrointestinal phase were then studied. This study found two distinct groups of chewers—fast and slow chewers who masticated all black bean beans, on average, for <25 and >29 s, respectively, to achieve a bolus ready for swallowing. Longer durations of chewing resulted in boluses with small-sized particles (majorly composed of a higher number of broken-down cotyledons (2–5 mm2 particle size), fewer seed coats (5–13 mm2 particle size)), and higher activity of α-amylase. Therefore, slow chewers consistently exhibited a higher in vitro digestibility of both the starch and protein of processed black beans compared to fast chewers. Despite such distinct difference in the nutritional implication for both groups of chewers, the in vivo masticated oral bolus generated by fast chewers revealed that the processing conditions involving the PEF and addition of CaCl2 of black beans appeared to significantly (p < 0.05) enhance the in vitro digestibility of protein (by two-fold compared to untreated samples) without stimulating a considerable increase in the starch digestibility. These findings clearly demonstrated that the food structure of cooked black beans created through PEF treatment combined with masticatory action has the potential to modulate a faster hydrolysis of protein during gastrointestinal digestion, thus offering an opportunity to upgrade the quality of legume protein intake in the daily diet.

scholarly journals Nanosuspension: An Emerging Trend for Bioavailability Enhancement of Etodolac

2015 ◽  
Vol 2015 ◽  
pp. 1-16 ◽  
Author(s):  
Samar A. Afifi ◽  
Maha A. Hassan ◽  
Ali S. Abdelhameed ◽  
Kadria A. Elkhodairy
Keyword(s):  
Particle Size ◽  
Dissolution Rate ◽  
Tween 80 ◽  
Tween 20 ◽  
Bioavailability Enhancement ◽  
Shift Method ◽  
Ph Shift ◽  
Drug Nanoparticles

Etodolac (ET) (poorly soluble drug) nanosuspensions were prepared by both pH shift method and antisolvent techniques in order to increase its dissolution rate. Various stabilizers were used, namely, Tween 20 and 80, HPMC, PVP K44, PVA, PEG 400, NaCMC, andβ-cyclodextrin. The prepared nanosuspensions were characterized by Fourier transform infrared spectroscopy (FTIR) and scanning electron microscope (SEM) and evaluated for their particle size, particle size distribution, andin vitrodissolution rate. In general, it was found that the antisolvent method for the preparation of ET nanosuspensions reduced the drug particle size to a higher extent compared to the pH shift method. The dissolution rate of ET in distilled water was markedly enhanced in the nanosized system, as more than 65% of drug dissolved in 10 min from all the nanosuspension formulations except F5 (stabilized with PVP K44) and F8 (stabilized with Tween 20), as compared to less than 20% of crude drug. Nanoparticles prepared by antisolvent method using Tween 80 as a stabilizer were selected for furtherin vivostudy. Thein vivotest demonstrated that nanoparticles of ET were well absorbed with a percentage drug absorption value 2.7 times more than that of micrometric size of crude ET.

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