scholarly journals Fabrication of Spray-Dried Microcapsules Containing Noni Juice Using Blends of Maltodextrin and Gum Acacia: Physicochemical Properties of Powders and Bioaccessibility of Bioactives during In Vitro Digestion

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1316 ◽  
Author(s):  
Chuang Zhang ◽  
Siew Lin Ada Khoo ◽  
Peter Swedlund ◽  
Yukiharu Ogawa ◽  
Yang Shan ◽  
...  
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Water Activity ◽  
Bioactive Compounds ◽  
In Vitro Digestion ◽  
Core Material ◽  
Gum Acacia ◽  
Tapped Density ◽  
Spray Dried

Microencapsulation of fermented noni juice (FNJ) into powder format could protect bioactive compounds, reduce the unpleasant odour and improve the acceptability for consumers. Blends of maltodextrin (MD) and gum acacia (GA) were used to achieve spray-drying microencapsulation of noni juice at different blending ratios. The physicochemical properties including microstructure, moisture content, water activity, particle size, bulk/tapped density, dissolution rate, ATR-FTIR and the bioaccessibility of bioactive compounds in powders during in vitro digestion were examined. Results showed that blends produced with more GA produced microcapsules with lower moisture content, water activity and bulk/tapped density, but slower powder dissolution. The ATR-FTIR results suggested that there were no significant chemical interactions between the core material and carrier or between the MD and GA in the blend powders. The spray-dried noni juice powder produced using the blends with higher ratio of GA to MD showed a better protection on the bioactive compounds, resulting in a higher bioaccessibility of powders during in vitro digestion. This study provides insights into microencapsulation of noni juice using blends of MD and GA and examines the physicochemical properties and bioaccessibilities of spray-dried powders as affected by the selected carriers.

scholarly journals Evaluation of physicochemical characteristics and digestibility of an extrudate with common bean for pigs

2021 ◽  
Vol 27 (1) ◽  
pp. e2172
Author(s):  
Elia Esther Araiza-Rosales ◽  
José Natividad Gurrola-Reyes ◽  
Francisco Óscar Carrete-Carreón ◽  
Juan Fernando Sánchez-Arroyo ◽  
Carlos Urban Haubi-Segura ◽  
...  
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Bulk Density ◽  
Water Activity ◽  
Dry Matter ◽  
Water Solubility ◽  
Dry Matter Digestibility ◽  
Bean Flour ◽  
Extruded Feed

Objective: To evaluate the physicochemical properties of an extruded feed using bean (Phaseolus vulgaris L.) as a soymeal substitute and to perform pig growth trials, evaluating nitrogen digestibility. Materials and methods: This research was divided into two stages, the first one consisted on the standardization of the extruded feed, where two formulations of bean flour (Pinto Saltillo variety), cornflour (Cafime variety), and soybean meal were evaluated: 20/67/13% and 30/60/10%, respectively. Samples were processed in a single screw extruder at 120-150°C and moisture content of 18-22%. Evaluated physicochemical properties were: expansion index, bulk density, water absorption index, water solubility index, hardness, water activity and color parameters: L*(clarity), a*(red-green chromaticity) and b* (yellow/blue chromaticity). In the second stage, the in vitro dry matter digestibility and fecal apparent digestibility were evaluated using the optimal treatment obtained from stage 1. Results:  Optimal conditions for the 20% of bean flour formulation were: Temperature of 124.4°C and moisture content of 18.59%. Extrusion temperature decreased bulk density, hardness, and water activity, but increased L* and expansion index. Moisture content decreased bulk density, water activity, hardness, and a*. In vitro dry matter digestibility was higher for the extruded bean diet in comparison to the control diet (92.33% vs. 85.33%). Conclusions: Results indicated that bean flour is a viable option for animal consumption in terms of nutritional value and good digestibility.

scholarly journals Physicochemical Properties and Stability of Microencapsulated Betacyanin Pigments from Red Dragon Fruit Peels and Flesh

2020 ◽  
pp. 141-148
Author(s):  
Rosalinda C Torres ◽  
Rowelain Mae G Yumang ◽  
Chelsea Kate F Jose ◽  
Danielle Camille P Canillo
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Morphological Characterization ◽  
Stability Study ◽  
Natural Colorant ◽  
Hygroscopic Moisture ◽  
Dragon Fruit ◽  
The Stability ◽  
Spray Dried ◽  
Hylocereus Polyrhizus

Dragon fruit (Hylocereus polyrhizus) is known for its purple-coloured peels and pulp, which can be attributed to the presence of betalains. In this study, the potential of red dragon fruit as a source of natural colorant was investigated. Betacyanins were extracted from red dragon fruit peels and flesh in 1:3 ratio with water. Microencapsulation by spray-drying was done by adding 5% and 10% (w/v) maltodextrin (DE 11.8) to peels and flesh extracts, respectively. The spray-dried colorant powders all obtained <10% moisture content, 5.261-6.409 g/100g hygroscopic moisture content, and 5.317-7.349(mg/100L) betacyanin content. Morphological characterization revealed spherical, agglomerated particles with visible cracks on the surface. The stability study conducted showed that pigment retention was lowest at 70°C and highest at 4°C. Keywords: Hylocereus polyrhizus; Red dragon fruit; Betacyanin; Microencapsulation; Physicochemical properties

scholarly journals Prediction of Physicochemical Properties of Pummelo Juice Concentrates as a Function of Temperature and Concentration

2008 ◽  
Vol 4 (7) ◽  
Author(s):  
Nyuk L Chin ◽  
Suit M Chan ◽  
Yus Aniza Yusof ◽  
Teong Guan Chuah ◽  
Rosnita A Talib
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Physicochemical Properties ◽  
Water Activity ◽  
Fruit Juice ◽  
Multiple Linear Regressions ◽  
Processing Industry ◽  
Juice Processing ◽  
Physical Composition ◽  
Linear Regressions

The properties of pummelo juice were studied by measuring its chemical and physical composition. Pummelo fruit juice was freeze-concentrated to a concentration varying from 10 to 50 °Brix for investigation at temperature ranging from 6 to 75 °C. The fresh pummelo juice compositions in terms of moisture content, ash, fat, protein, fibre, carbohydrates, and vitamin C are comparable to existing literature. The water activity, pH and acidity were predictable linearly by its concentration measured in °Brix. The density of pummelo juice was well-predicted using linear regressions with a single parameter (i.e., concentration), giving R2>0.983 and with a temperature at R2>0.921. The density of pummelo juice showed stronger dependence on its concentration than on the temperature. With multiple linear regressions, the density could be predicted by the equation, with an R2 of 0.9877. As such, these predictions are useful in the juice processing industry as densities variant by concentration and temperature are important during the pasteurization process.

Bioaccessibility during In Vitro Digestion and Antiproliferative Effect of Bioactive Compounds from Andean Berry (Vaccinium meridionale Swartz) Juice

2018 ◽  
Vol 66 (28) ◽  
pp. 7358-7366 ◽  
Author(s):  
Carlos D. Agudelo ◽  
Ivan Luzardo-Ocampo ◽  
Rocio Campos-Vega ◽  
Guadalupe Loarca-Piña ◽  
María E. Maldonado-Celis
Keyword(s):  
Bioactive Compounds ◽  
In Vitro Digestion ◽  
Antiproliferative Effect

Physicochemical properties and in vitro digestion of extruded rice with grape seed proanthocyanidins

2020 ◽  
Vol 95 ◽  
pp. 103064 ◽  
Author(s):  
Yuxue Zheng ◽  
Jinhu Tian ◽  
Yukiharu Ogawa ◽  
Xiangli Kong ◽  
Shiguo Chen ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
In Vitro Digestion ◽  
Grape Seed ◽  
Grape Seed Proanthocyanidins

scholarly journals Effect of Drying Process, Encapsulation, and Storage on the Survival Rates and Gastrointestinal Resistance of L. salivarius spp. salivarius Included into a Fruit Matrix

2020 ◽  
Vol 8 (5) ◽  
pp. 654
Author(s):  
Ester Betoret ◽  
Noelia Betoret ◽  
Laura Calabuig-Jiménez ◽  
Cristina Barrera ◽  
Marco Dalla Rosa
Keyword(s):  
Survival Rate ◽  
Physicochemical Properties ◽  
Freeze Drying ◽  
Molecular Mechanisms ◽  
Survival Rates ◽  
In Vitro Digestion ◽  
Hot Air ◽  
Freeze Dried ◽  
And Storage

In a new probiotic food, besides adequate physicochemical properties, it is necessary to ensure a minimum probiotic content after processing, storage, and throughout gastrointestinal (GI) digestion. The aim of this work was to study the effect of hot air drying/freeze drying processes, encapsulation, and storage on the probiotic survival and in vitro digestion resistance of Lactobacillus salivarius spp. salivarius included into an apple matrix. The physicochemical properties of the food products developed were also evaluated. Although freeze drying processing provided samples with better texture and color, the probiotic content and its resistance to gastrointestinal digestion and storage were higher in hot air dried samples. Non-encapsulated microorganisms in hot air dried apples showed a 79.7% of survival rate versus 40% of the other samples after 28 days of storage. The resistance of encapsulated microorganisms to in vitro digestion was significantly higher (p ≤ 0.05) in hot air dried samples, showing survival rates of 50–89% at the last stage of digestion depending on storage time. In freeze dried samples, encapsulated microorganisms showed a survival rate of 16–47% at the end of digestion. The different characteristics of the food matrix after both processes had a significant effect on the probiotic survival after the GI digestion. Documented physiological and molecular mechanisms involved in the stress response of probiotic cells would explain these results.

IN VITRO EVALUATION OF PROCESSING CONDITIONS FOR THERMOAMMONIATION OF CORN STOVER

1979 ◽  
Vol 59 (4) ◽  
pp. 813-816 ◽  
Author(s):  
U. I. OJI ◽  
D. N. MOWAT ◽  
J. E. WINCH
Keyword(s):  
Moisture Content ◽  
Ambient Temperature ◽  
Corn Stover ◽  
Elevated Temperatures ◽  
In Vitro Digestion ◽  
Processing Conditions ◽  
In Vitro Evaluation ◽  
Optimum Processing

Thermoammoniation of corn stover increased rate and extent of in vitro digestion over ammoniation at ambient temperature. Increasing moisture content up to at least 60% improved response to ammoniation. Processing at elevated temperatures did not reduce the amount of NH3 required. Optimum processing conditions appear to be 3 to 4% NH3, 60% H2O and 90 °C for 6 to 12 h.

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