Rheological comparison of gelatin and potato starch as gelation agents in the aqueous phase of bigels.

Bigels have recently gained attention as effective systems for structuring edible matrices, with the aqueous phase playing a critical role in determining their structural properties. This study investigates gelatin and potato starch as gelation hydrogelators in the aqueous phase of bigels, focusing on their rheological, mechanical, thermal, and microstructural characteristics. Both bigels exhibited initial yield stresses (71.

Spray-drying of chickpea aquafaba with biopolymers: Improving physical and techno-functional properties for meringue production.

Chickpea aquafaba can replace eggs, but its industrial handling is challenging. Drying results in highly hygroscopic powders, affecting product quality during storage. To address this, the addition of biopolymeric carriers to aquafaba during spray drying may reduce water adsorption in the product.

Spray-dried Capsicum oleoresin microparticles: A comprehensive study on stability, cytotoxicity, and digestibility.

Capsicum oleoresin, an active ingredient in hot peppers of the genus Capsicum, is abundant in capsaicinoids. It offers significant health benefits, however due to its high pungency, this makes its pure form very challenging to consume orally. The main aim of this study is to prepare Capsicum oleoresin microparticles for oral delivery and to characterize and evaluate their cytotoxicity, in vitro stability and controlled release in gastrointestinal conditions.

Microencapsulation of Pitanga extract (Eugenia uniflora L.) by ionic gelation: Effect of wall material and fluidized bed drying.

Pitanga (Eugenia uniflora L.) is a fruit native to Brazil with a large amount of bioactive compounds, antioxidant properties and attractive color. However, it is not yet well studied, despite its high availability.

The use of capsicum oleoresin microparticles to mitigate hepatic damage and metabolic disorders induced by obesity.

Capsicum oleoresin has potential health benefits, particularly against obesity markers. Due to its high pungency, few studies have been done to explore the intake of this ingredient. The objective of this study was to use the Capsicum oleoresin (CO) microencapsulated into a high-fat diet to evaluate its metabolic effect on mice.

Replacing the animal fat in Bologna sausages using high internal phase emulsion stabilized with lentil protein isolate (Lens culinaris).

High internal phase emulsions (HIPEs) are promising techniques that can replace saturated fat in food without reducing the product's texture, sensory attributes, water-holding capacity, and cooking loss. In the current investigation, 100% pork back fat was replaced by HIPEs formed with lentil protein isolate (LPI) in Bologna sausages. HIPEs were prepared by 25% LPI dispersion (2, 4, 6, and 8%, w/w) and 75% (w/w) soybean oil.

Does protein deamidation enhance rice protein concentrate's ability to produce and stabilize high internal phase emulsions?

Rice is one of the most consumed grains in the world. Rice protein has great nutritional value as a hypoallergenic protein and due to its high lysine content, a limiting amino acid in several other plant protein sources. However, rice protein has low solubility, hampering its use in many applications in the food industry.

Unlocking hot trub's potential: a simple method for extracting bitter acids and xanthohumol.

Background: Hot trub is a macronutrient- and micronutrient-rich by-product generated in the brewing industry, which is still underrated as a raw material for reprocessing purposes. In this context, this study aimed to investigate the extraction of bitter acids' and xanthohumol from hot trub as well as identify the significance of parameters for the process. The research assessed various extraction parameters, such as pH, ethanol concentration, temperature, and solid-to-liquid ratio, using a Plackett-Burman design.

Thermo-induced changes in the structure of lentil protein isolate (Lens culinaris) to stabilize high internal phase emulsions.

This study aims to assess the impact of heat treatment on the emulsifying properties of lentil protein isolate (LPI) dispersion to produce high internal phase emulsions (HIPEs). The heat-treated LPI dispersion was characterized by size, turbidity, solubility, zeta potential, free sulfhydryl group, electrophoresis, differential scanning calorimetry, circular dichroism, Fourier transforms infrared spectroscopy and intrinsic fluorescence. HIPEs were produced with 25% of LPI dispersion (2%, w/w) and soybean oil (75%) using a rotor-stator (15,500 rpm/1 min).

Co-encapsulation of Paprika and Cinnamon Oleoresins by Spray Drying in a Mayonnaise Model: Bioaccessibility of Carotenoids Using in vitro Digestion.

This study aimed to investigate the digestibility and bioaccessibility of spray-dried microparticles co-encapsulating paprika and cinnamon oleoresins using simulated gastrointestinal conditions. It focused on exploring the potential of these co-encapsulated active compounds, which possess diverse technological and functional properties, particularly within a food matrix, in order to enhance their bioavailability. Mayonnaise was selected as the food matrix for its ability to promote the diffusion of carotenoids, as most hydrophobic compounds are better absorbed in the intestine when accompanied by digestible lipids.

Co-encapsulation of paprika and cinnamon oleoresin by spray drying using whey protein isolate and maltodextrin as wall material: Development, characterization and storage stability.

The influence of whey protein isolate (WPI), maltodextrin (MD), and their combinations (MD:WPI, 1MD:3WPI, and 3MD:1WPI) as wall materials for the co-encapsulation of paprika and cinnamon oleoresins (OPC) by emulsification followed by spray drying (150 °C, 6 mL/min) were evaluated. The resulting microparticles were evaluated in terms of their physicochemical and morphological properties. They showed irregular surfaces with cavity formation, with mean particle diameter ranging from 15.

Model infant formulas: Influence of types of whey proteins and lipid composition on the in vitro static digestion behavior.

This work aimed at evaluating the influence of types of whey proteins (lactoferrin, whey protein isolate and/or whey protein hydrolysates) and lipid composition (high oleic sunflower oil, coconut oil and/or medium chain triacylglycerols) on the behavior of model infant formulas (IFs) under simulated conditions of the infant gastrointestinal tract using an in vitro static digestion model. The physicochemical conditions of the gastric medium resulted in the aggregation of oil the droplets and partial hydrolysis of the proteins, considering whey proteins were resistant to the gastric conditions. However, after intestinal digestion the proteins from all the IFs were extensively hydrolyzed.

Protein-based strategies for fat replacement: Approaching different protein colloidal types, structured systems and food applications.

In the last decade, food structuring has received considerable attention due to the concern of replacing trans and saturated fats with healthier alternatives without compromising neither technological nor sensorial aspects of food products. Moreover, sustainability topics, consumers' preference for natural ingredients and the molecular architecture displaying a myriad of techno-functionalities embolden the use of proteins. Therefore, a promising approach is to explore this biopolymer as a texture promoter in lipid-based systems, conveying an extra edge in nutritional, sustainable and technological values.

The porosity of carbohydrate-based spray-dried microparticles containing limonene stabilized by pea protein: Correlation between porosity and oxidative stability.

In this study, the effects of different concentrations of pea protein concentrate (PPC) in the physical properties, porosity features, and oxidative stability of maltodextrin-based spray-dried microparticles containing orange essential oil (OEO, rich in limonene) were evaluated. The use of PPC resulted in spray-dried microparticles with encapsulation efficiencies of about 99 wt%, without visible pores, and relatively high glass transition temperature (66,4 °C) at A ∼ 0.3.

Thermo-rheological properties of chitosan hydrogels with hydroxypropyl methylcellulose and methylcellulose.

Thermal and rheological properties of methylcellulose (MC) and hydroxypropyl methylcellulose (HPMC) hydrogels with chitosan (CHI) were investigated to verify the potential application of these blends as structured systems for oil transport (emulgel, oleogels, and bigels). FTIR confirmed hydrophobic interactions of cellulosic polymers with chitosan. In the temperature sweep, the thermosensitive hydrogels showed their reduced gel point compared to the original polymers.

Low-frequency ultrasound-assisted esterification of Bixa orellana L. seed starch with octenyl succinic anhydride.

This study aimed to evaluate the impact of the ultrasound intensity (0, 5, 10, and 20 W/cm) on the esterification of annatto (Bixa orellana L.) seed starch with octenyl succinic anhydride (OSA) employing a short processing time (5 min) to produce a novel emulsifier. OSA-esterified annatto seed starches were examined according to their degree of substitution (DS), amylose content, granule size distribution, microstructure, and X-ray diffractogram.

Supercritical fluids and fluid mixtures to obtain high-value compounds from peppers.

Peppers of the Capsicum genus have a rich nutritional composition and are widely consumed worldwide. Thus, they find numerous applications in the food, pharmaceutical and cosmetic industries. One commercial application is oleoresin production, a nonpolar fraction rich in bioactive compounds, including capsaicinoids and carotenoids.

Cinnamon and paprika oleoresin emulsions: A study of physicochemical stability and antioxidant synergism.

Cinnamon and paprika oleoresins (CPO) are by-products of the spice Cinnamomum zeylanicum Blume and the fruit Capsicum annuum L., respectively. They present a hydrophobic nature and various active compounds that can act synergistically.

Effect of pH and Pea Protein: Xanthan Gum Ratio on Emulsions with High Oil Content and High Internal Phase Emulsion Formation.

Electrostatic interaction between protein and polysaccharides could influence structured liquid oil stability when emulsification is used for this purpose. The objective of this work was to structure sunflower oil forming emulsions and High Internal Phase Emulsions (HIPEs) using pea protein (PP) and xanthan gum (XG) as a stabilizer, promoting or not their electrostatic attraction. The 60/40 oil-in-water emulsions were made varying the pH (3, 5, and 7) and PP:XG ratio (4:1, 8:1, and 12:1).

Effect of chia oil and pea protein content on stability of emulsions obtained by ultrasound and powder production by spray drying.

Chia oil is susceptible to oxidation and to make this oil application into foodstuffs possible, chia-oil based microparticles were produced. Oil-in-water emulsions were produced by ultrasound and their stability was maximized using a central composite rotational design (X: pea protein X: oil concentration). Hi-Cap 100 (HC) or maltodextrin (MD) were used as carrier agents in spray drying.

Spent brewer's yeast proteins and cell debris as innovative emulsifiers and carrier materials for edible oil microencapsulation.

Spent brewer's yeast is a by-product rich in proteins, polysaccharides, and fibres. In addition to being nutritive, this material is available in large amounts and can be considered a cheap and sustainable alternative as a carrier material for microencapsulation. The objective of this work was to use the protein hydrolysate of spent brewer's yeast as an emulsifying agent and carrier material for the microencapsulation of sunflower oil by spray drying.

Encapsulation of resveratrol using Maillard conjugates and membrane emulsification.

Resveratrol is a stilbene phenolic associated with health-promoting properties such as antioxidant, anti-inflammatory and chemoprevention. Due to its chemical instability and low water solubility, microencapsulation represents a good alternative to provide better results when employing resveratrol as a nutraceutical ingredient. The main purpose of our work was to use low shear membrane emulsification to produce resveratrol-loaded emulsions of low polydispersity and integrate this process to spray drying to produce a powdered product.

Maillard conjugates from spent brewer's yeast by-product as an innovative encapsulating material.

Yeast-based by-products are greatly available, have a rich nutritional composition and functional properties. The spent brewer's yeast (SBY) cells after enzymatic hydrolysis may be a sustainable and low-cost alternative as carrier material for encapsulation processes by spray drying. Our work had as main purpose to characterise the hydrolysed SBY cell debris after the Maillard reaction and to study their potential as a microencapsulation wall material.