Bioaccessibility Study of Aflatoxin B1 and Ochratoxin A in Bread Enriched with Fermented Milk Whey and/or Pumpkin

The presence of mycotoxins in cereals and cereal products remains a significant issue. The use of natural ingredients such as pumpkin and whey, which contain bioactive compounds, could be a strategy to reduce the use of conventional chemical preservatives. The aim of the present work was to study the bioaccessibility of aflatoxin B1 (AFB1) and ochratoxin (OTA) in bread, as well as to evaluate the effect of milk whey (with and without lactic acid bacteria fermentation) and pumpkin on reducing mycotoxins bioaccessibility. Different bread typologies were prepared and subjected to an in vitro digestion model. Gastric and intestinal extracts were analyzed by HPLC–MS/qTOF and mycotoxins bioaccessibility was calculated. All the tested ingredients but one significantly reduced mycotoxin intestinal bioaccessibility. Pumpkin powder demonstrated to be the most effective ingredient showing significant reductions of AFB1 and OTA bioaccessibility up to 74% and 34%, respectively. Whey, fermented whey, and the combination of pumpkin-fermented whey showed intestinal bioaccessibility reductions between 57–68% for AFB1, and between 11–20% for OTA. These results pointed to pumpkin and milk whey as potential bioactive ingredients that may have promising applications in the bakery industry.

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Evaluation of hydrated/fermented milk whey as additive for tropical grass silage

The Journal of Agriculture of the University of Puerto Rico ◽

10.46429/jaupr.v89i1-2.1065 ◽

1969 ◽

Vol 89 (1-2) ◽

pp. 1-22

Author(s):

Abner A. Rodríguez ◽

Haymée M. Parés ◽

Fernando Pérez-Muñoz

Keyword(s):

Fermented Milk ◽

Control Treatment ◽

Soluble Carbohydrate ◽

Milk Whey ◽

Digitaria Decumbens ◽

Aerobic Stability ◽

Acid Producing Bacteria ◽

Tropical Grass

Two experiments were conducted to evaluate the effect of addition of hydrated milk whey (HMW) or a combination in equal parts of HMW previously fermented or not fermented (H/FMW) on tropical grass (TG) silage. The first experiment evaluated the fermentation characteristics and aerobic stability of silage from a mixture of two naturalized TG, Buffel (Cenchrus ciliaris) and railroad-track grass (Dichanthium annulatum) when HMW was applied at the rate of 0,5, and 10% (w/w) to green forage. Results indicated that HMW addition at both rates reduced the pH to levels below 4.5 during the fermentation versus values greater than five in the control treatment. Upon exposure to air the pH remained low in the treatments with additive, especially 10% HMW, relative to that of the control. The second experiment evaluated Pangóla grass (Digitaria decumbens) silage with respect to microbial populations, fermentation characteristics, and aerobic stability. Additives were 10% HMW and 10% H/FMW. Although both additives reduced the pH, increased the population of lactic acid-producing bacteria, decreased the coliform population, and did not affect the populations of molds and yeasts, the addition of H/FMW was more effective than that of HMW. Upon exposure to air, the silages with additive were better preserved in terms of pH, temperature, content of soluble carbohydrate, and in vitro dry matter degradability. It is concluded that both HMW and H/FMW improve the quality of silage made fromTG because of their contribution of fermentable carbohydrate.

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Probiotic fermented almond “milk” as an alternative to cow-milk yoghurt

International Journal of Food Studies ◽

10.7455/ijfs.v4i2.276 ◽

2015 ◽

Vol 4 (2) ◽

Cited By ~ 1

Author(s):

Neus Bernat ◽

Maite Cháfer ◽

Amparo Chiralt ◽

Chelo González-Martínez

Keyword(s):

Colloidal Stability ◽

Lactobacillus Reuteri ◽

Physical Stability ◽

Streptococcus Thermophilus ◽

In Vitro Digestion ◽

Fermented Milk ◽

Heat Treatments ◽

Cow Milk ◽

Demand For Health

Probiotics in almond-based matrices were considered as a means of obtaining fermented products which would cover both the current demand for health-promoting foods and for alternatives to standard yoghurts. Firstly, the combined effect of high pressure homogenisation (HPH) and heat treatment on the physical stability of almond “milk” was studied. The beverage was homogenised by applying 62, 103 and 172 MPa (MF1, MF2 and MF3 respectively); MF3 was also combined with two different heat treatments (85 ºC-30 min (LH) and 121 ºC-15 min (HH)). Both microstructure and colloidal stability were analysed in all the processed samples to select the most suitable treatment with which to obtain a stable product. The selected almond milk was then fermented with probiotic Lactobacillus reuteri and Streptococcus thermophilus and the final product was characterised throughout cold storage time (28 days) as to pH, acidity, serum retention and starter viability. A sensory evaluation and probiotic survival to in vitro digestion was also conducted. The results showed that the physical and structural almond-milk properties were affected by both HPH and heat treatments, obtaining the greatest stability in MF3-LH samples. The fermented milk permitted probiotic survivals above the level suggested as minimum for ensuring health benefits during the entire controlled time and, hence, can be considered as a functional food. No differences in the sensory acceptability of the product were found between 1 and 28 storage days. Therefore, a new, functional, fermented product was developed, which was suitable for targeted groups, such as the lactose-intolerant and cow-milk-protein allergic populations.

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Improvement in Entrapment Efficiency and In Vitro Digestion Stability of Lutein by Zein Nanocarriers with Pepsin Hydrolysis

Journal of Food Quality ◽

10.1155/2020/4696587 ◽

2020 ◽

Vol 2020 ◽

pp. 1-9 ◽

Cited By ~ 1

Author(s):

Yan Jiao ◽

He Han ◽

Ying Chang ◽

Dajing Li ◽

Asad Riaz

Keyword(s):

Structural Characteristics ◽

Average Particle Size ◽

Entrapment Efficiency ◽

In Vitro Digestion ◽

Gastric Fluid ◽

Simulated Gastric Fluid ◽

Average Particle ◽

Simulated Intestinal Fluid ◽

Bioactive Ingredients

Zein is one of the popular bioactive carriers and play critical roles in the promotion of stability, absorption, and utilization of the nutrients and bioactive ingredients. The application of zein delivery systems for the encapsulation of bioactive ingredients has recently gained increasing interest. The aim of this work was to modify zein by pepsin and prepare the lutein-loaded zein nanoparticle (LZN) and the lutein-loaded zein hydrolysate nanoparticle (LZHN), respectively. The effects of zein hydrolysation on entrapment efficiency and in vitro digestion stability of lutein were also evaluated in this study. Hydrolysation of zein by the pepsin has important effects on lutein embedding. The optimal hydrolysis conditions, including the pepsin concentration (1.5%), temperature (55°C), and time (4 h), enhanced the entrapment efficiency (EE) of lutein by 93.82 ± 2.82% as compared to 85.18 ± 3.28% of the untreated zein, respectively. In contrast to LZN, LZHN had better structural characteristics, the average particle size decreases from 158.40 ± 3.22 nm to 112.2 ± 1.56 nm, and LZHN showed better dispersivity and zeta potential. The stability and release assays in simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) showed that hydrolyzed zein nanocarriers by pepsin improved the digestion stability and promoted the release of lutein under gastrointestinal digestive conditions. These results suggest that hydrolyzed zein with pepsin may act as an effective carrier for lutein delivery and shows many potential advantages compared with the zein.

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Spruce Galactoglucomannan-Stabilized Emulsions Enhance Bioaccessibility of Bioactive Compounds

Foods ◽

10.3390/foods9050672 ◽

2020 ◽

Vol 9 (5) ◽

pp. 672

Author(s):

Hongbo Zhao ◽

Kirsi S. Mikkonen ◽

Petri O. Kilpeläinen ◽

Mari I. Lehtonen

Keyword(s):

Functional Foods ◽

Public Awareness ◽

In Vitro Digestion ◽

Future Health ◽

Sustainable Food ◽

Processing Technologies ◽

Future Health Care ◽

Health Promoting ◽

Bioactive Ingredients

The increasing public awareness of health and sustainability has prompted the development of functional foods rich in health-promoting ingredients. Processing technologies and sustainable multifunctional ingredients are needed for structuring these formulations. Spruce galactoglucomannan (GGM), the main hemicelluloses in softwood cell walls, are an abundantly available, emerging sustainable food hydrocolloid that have the ability to efficiently emulsify and stabilize oil-in-water emulsions. In this study, we illustrate how this lignocellulosic stabilizer affects the digestion of polyunsaturated fatty acids (PUFAs) in vitro. A 100% decrease in the initial TAG content was observed during the in vitro digestion, suggesting that complete hydrolysis of the TAGs was achieved by the digestive enzymes. Besides, no release of mono-, di-, and oligosaccharides or phenolic compounds from GGM was detected. Our results demonstrate that the GGM-stabilized emulsion could potentially deliver lipophilic bioactive ingredients and enhance their bioaccessibility. In addition, this bio-stabilizer itself would remain stable in the upper gastrointestinal track and serve as a prebiotic for gut microbiota. We anticipate GGM to complement or even replace many of the conventional carriers of bioactive components in future health care products and functional foods.

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Masking the Perceived Astringency of Proanthocyanidins in Beverages Using Oxidized Starch Hydrogel Microencapsulation

Foods ◽

10.3390/foods9060756 ◽

2020 ◽

Vol 9 (6) ◽

pp. 756

Author(s):

Xiaodan Zhao ◽

Yingchao Ai ◽

Yulin Hu ◽

Yongtao Wang ◽

Liang Zhao ◽

...

Keyword(s):

Artificial Saliva ◽

Health Benefits ◽

In Vitro Digestion ◽

Food Additive ◽

Grape Seeds ◽

Oxidized Starch ◽

Binding Force ◽

Release Property ◽

Bioactive Ingredients

Proanthocyanidins (PAs) are responsible for several health benefits of many fruits, but they could cause a generally disliked sensation of astringency. Traditional deastringency methods remove bioactive ingredients, resulting in the loss of valuable nutrients and associated health benefits. This work aimed to microencapsulate PAs from grape seeds using oxidized starch hydrogel (OSH) and mask its perceived astringency in beverages while maintaining its bioavailability. The maximum PA uptake capabilities of OSH, as well as the binding site and primary binding force between these two components, were determined. The resulting PA-OSH complex was stable under in vitro digestion, with only 1.6% of PA being released in the salivary digestion, and it has an intestine-specific release property. The reaction of PA with α-amylase in artificial saliva was substantially reduced by OSH microencapsulation, leading to 41.5% less precipitation of the salivary proteins. The sensory evaluation results showed that the microencapsulation was able to mask the astringency of PA-fortified water, as the perceived threshold of astringency increased by 3.85 times. These results proved that OSH could be used as a novel food additive to reduce the astringency of beverage products due to its hydrogel properties and ability to encapsulate phenolic compounds.

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