Gastrointestinal(GI)mucus is a bioactive barrier,protecting against harmful agents while aiding nutrient absorption.Mucin glycoproteins,the main component of mucus,help form the biohydrogel network and shape its surfa...Gastrointestinal(GI)mucus is a bioactive barrier,protecting against harmful agents while aiding nutrient absorption.Mucin glycoproteins,the main component of mucus,help form the biohydrogel network and shape its surface chemistry.The interaction between mucus and dietary components significantly influences nutrient digestion and absorption,but its role is often overlooked in current studies,especially in in vitro GI digestion and colonic fermentation simulations.Such gaps may lead to an incomplete GI environment representation,reduced digestion model accuracy,misinterpreted nutrient bioavailability,and altered microbial dynamics.This review discusses the biointeraction between GI mucus and food during digestion,focusing on mucous adhesion and penetration of nutrients.The paper also examines the impacts of various physicochemical properties of dietary components on their mucous interaction and compares models used to study these interactions.Finally,mucus surrogates used in current research are discussed.In conclusion,food-mucus interactions are strongly influenced by the surface chemistry of both dietary components and mucus.However,further research using advanced methodologies is needed to understand the underlying molecular mechanisms.While numerous mucus surrogates and reconstituted mucin hydrogel have been developed for mucus-related studies,their limited functionality indicates the need for innovative materials to better simulate mucus behavior.展开更多
The emulsification-based microencapsulation techniques using soy protein isolate(SPI)were evaluated for their efficacy in enhancing the delivery and storage of Lactobacillus rhamnosus GG(LRGG).Five different types of ...The emulsification-based microencapsulation techniques using soy protein isolate(SPI)were evaluated for their efficacy in enhancing the delivery and storage of Lactobacillus rhamnosus GG(LRGG).Five different types of microencapsulation were employed using 3%(w/w)SPI,including a water-in-oil-in-water(W/O/W)emulsion(MD),external gelation with sodium alginate(ME),a water-in-oil(W/O)emulsion with pectin(MP),a W/O/W emulsion with pectin(MDP),and a W/O/W emulsion with external gelation(MDE).The analyses performed included particle size distributions,zeta potential,encapsulation efficiency,microscopic observations,FTIR spectroscopy,creaming index,and LRGG survival during cold storage and simulated gastrointestinal(GI)digestion.The results showed that particle size distributions were highly influenced by the microencapsulation technique used.Enhanced storability of LRGG during cold storage was observed in the MD,ME,MDP,and MDE samples compared to free LRGG.Furthermore,MD,ME,and MDE significantly improved the survival rate of LRGG during 2 h of simulated gastric digestion(pH 2.5)and 4 h of intestinal digestion(pH 8.1)compared to free LRGG.In contrast,the W/O single emulsion and the addition of pectin did not contribute to the enhancement of probiotic survival during cold storage or GI conditions.展开更多
Tart cherries(Prunus cerasus L.)are the richest in phenolic compounds,among all the members of drupe family of fruits.To reduce the inherent sourness of the cherries,thermal processing or filtration steps are used.The...Tart cherries(Prunus cerasus L.)are the richest in phenolic compounds,among all the members of drupe family of fruits.To reduce the inherent sourness of the cherries,thermal processing or filtration steps are used.These processes lead to changes in pH,and exposure to temperature enhances oxidation leading to degradation of polyphenols.In the present study,Megatron®and high-pressure homogenization(HPH)were employed to produce micronized puree,which was analyzed for polyphenolic,flavonoid and anthocyanin contents using various assays.Both methods of micronization lead to breakage of cell wall structure facilitating enhanced release of bioactives from the cellular matrix and thus higher antioxidant release.The presence of functional groups was corroborated by FTIR spectrophotometric analysis,and reversed phase HPLC for the presence and relative amounts of various polyphenols and anthocyanins.There was a significant increase(p<0.05)of in the extractability of polyphenols with HPH(285.05 GAEμg/g)in comparison with the non-micronized samples(166.80 GAEμg/g).The changes in anthocyanins and flavonoids were also significant(p<0.05),thus confirming the impact of micronization on the antioxidant release in tart cherries.展开更多
Recently,the safety of low-water-activity(aw)foods,including dried vegetables,has become a major concern.It has been realized that microorganisms may not grow in low-aw foods but can survive for rather long period of ...Recently,the safety of low-water-activity(aw)foods,including dried vegetables,has become a major concern.It has been realized that microorganisms may not grow in low-aw foods but can survive for rather long period of time.But it represents significant risk especially when the lowaw foods are added to high-aw foods,because the inhibited microorganisms in low-aw foods will grow in high-aw environment.In this study,broccoli powder(aw=0.586)was pasteurized by radio frequency(RF)treatment using a 6 kW,27.12 MHz pilot-scale RF system.Heating patterns and temperature profiles in broccoli powder package in a polypropylene plastic pouch(17×12×5 cm)during RF heating were studied.The non-uniform heating pattern was validated,characterized by much higher temperatures(about 17–32°C)in the interior and centre of the food powder package than that in the exterior surface.Rolling over and rotation during RF treatment were proven effective to improve the heating uniformity.Microbial reduction and change of colour of broccoli powder after RF heating for different time periods were studied,and the results showed that the level of microbial inactivation was greatly reduced by 4.2 log colony-forming units(CFU)/g with insignificant colour degradation after RF heating for 5 min.The study also indicated that cold-shock treatment[kept the treated sample at freezing temperature(−18°C)for 48 h]following RF treatment further effectively reduced the microorganisms in broccoli powder from 3.0 log CFU/g immediately after RF treatment to less than 30 CFU/g,which indicated that cold shock in conjunction with RF heating is a promising technology with a potential to reduce the strength of applied RF and thus contributing to better retention of quality of low-moisture foods.展开更多
Tart cherries are known for their high phenolic content and a plethora of health benefits pertaining to heart health,muscle recovery,sleep quality,inflammation,and arthritis,to name a few.However,maximizing the bioava...Tart cherries are known for their high phenolic content and a plethora of health benefits pertaining to heart health,muscle recovery,sleep quality,inflammation,and arthritis,to name a few.However,maximizing the bioavailability of these bioactive food components is often a challenge in the food and beverage industry.The aim of this research was to investigate the spray drying process for microencapsulation to increase the stability of compounds and improve their release properties,thereby resulting in enhanced bioavailability.In our study,we investigated the effects of micronization methods and microencapsulation using wall material combinations on the physical attributes,morphology,and chemical properties of spray-dried tart cherry microcapsules.Micronized and non-micronized pur´ee was spray-dried utilizing different ratios of maltodextrin(MD)and gum arabic(GA)as wall materials.The microcapsules were evaluated for process yield,color,hygroscopicity,particle surface shape using Scanning Electron Microscopy(SEM),anthocyanin encapsulation efficiency,antioxidants and phenolics.The results demonstrated that the total phenolics,flavonoid content,and antioxidant activity increased for all wall material conditions with a reduction in particle size.The findings suggest that high-pressure homogenization(HPH)and the combination of MD and GA in an equal ratio(MD:GA 15%:15%)can effectively improve the extractability of phenolics and antioxidants.This study underscores the potential of spray-dried fruit juice powders and contributes to filling the current knowledge gap regarding the microencapsulation of tart cherries,particularly in the context of micronized fruit purées.展开更多
基金supported by the USDA National Institute of Food Agriculture[grant no.2019-67021-29859/project accession no.1019017].
文摘Gastrointestinal(GI)mucus is a bioactive barrier,protecting against harmful agents while aiding nutrient absorption.Mucin glycoproteins,the main component of mucus,help form the biohydrogel network and shape its surface chemistry.The interaction between mucus and dietary components significantly influences nutrient digestion and absorption,but its role is often overlooked in current studies,especially in in vitro GI digestion and colonic fermentation simulations.Such gaps may lead to an incomplete GI environment representation,reduced digestion model accuracy,misinterpreted nutrient bioavailability,and altered microbial dynamics.This review discusses the biointeraction between GI mucus and food during digestion,focusing on mucous adhesion and penetration of nutrients.The paper also examines the impacts of various physicochemical properties of dietary components on their mucous interaction and compares models used to study these interactions.Finally,mucus surrogates used in current research are discussed.In conclusion,food-mucus interactions are strongly influenced by the surface chemistry of both dietary components and mucus.However,further research using advanced methodologies is needed to understand the underlying molecular mechanisms.While numerous mucus surrogates and reconstituted mucin hydrogel have been developed for mucus-related studies,their limited functionality indicates the need for innovative materials to better simulate mucus behavior.
基金supported by the National Institute of Food and Agriculture,U.S.Department of Agriculture[grant no.2021-09559]。
文摘The emulsification-based microencapsulation techniques using soy protein isolate(SPI)were evaluated for their efficacy in enhancing the delivery and storage of Lactobacillus rhamnosus GG(LRGG).Five different types of microencapsulation were employed using 3%(w/w)SPI,including a water-in-oil-in-water(W/O/W)emulsion(MD),external gelation with sodium alginate(ME),a water-in-oil(W/O)emulsion with pectin(MP),a W/O/W emulsion with pectin(MDP),and a W/O/W emulsion with external gelation(MDE).The analyses performed included particle size distributions,zeta potential,encapsulation efficiency,microscopic observations,FTIR spectroscopy,creaming index,and LRGG survival during cold storage and simulated gastrointestinal(GI)digestion.The results showed that particle size distributions were highly influenced by the microencapsulation technique used.Enhanced storability of LRGG during cold storage was observed in the MD,ME,MDP,and MDE samples compared to free LRGG.Furthermore,MD,ME,and MDE significantly improved the survival rate of LRGG during 2 h of simulated gastric digestion(pH 2.5)and 4 h of intestinal digestion(pH 8.1)compared to free LRGG.In contrast,the W/O single emulsion and the addition of pectin did not contribute to the enhancement of probiotic survival during cold storage or GI conditions.
文摘Tart cherries(Prunus cerasus L.)are the richest in phenolic compounds,among all the members of drupe family of fruits.To reduce the inherent sourness of the cherries,thermal processing or filtration steps are used.These processes lead to changes in pH,and exposure to temperature enhances oxidation leading to degradation of polyphenols.In the present study,Megatron®and high-pressure homogenization(HPH)were employed to produce micronized puree,which was analyzed for polyphenolic,flavonoid and anthocyanin contents using various assays.Both methods of micronization lead to breakage of cell wall structure facilitating enhanced release of bioactives from the cellular matrix and thus higher antioxidant release.The presence of functional groups was corroborated by FTIR spectrophotometric analysis,and reversed phase HPLC for the presence and relative amounts of various polyphenols and anthocyanins.There was a significant increase(p<0.05)of in the extractability of polyphenols with HPH(285.05 GAEμg/g)in comparison with the non-micronized samples(166.80 GAEμg/g).The changes in anthocyanins and flavonoids were also significant(p<0.05),thus confirming the impact of micronization on the antioxidant release in tart cherries.
基金The authors thank National Science Council of China for supporting the research by National Natural Science Fund(31271947)This study was also supported by the Fundamental Research Funds for the Central Universities(JUSRP51406A).
文摘Recently,the safety of low-water-activity(aw)foods,including dried vegetables,has become a major concern.It has been realized that microorganisms may not grow in low-aw foods but can survive for rather long period of time.But it represents significant risk especially when the lowaw foods are added to high-aw foods,because the inhibited microorganisms in low-aw foods will grow in high-aw environment.In this study,broccoli powder(aw=0.586)was pasteurized by radio frequency(RF)treatment using a 6 kW,27.12 MHz pilot-scale RF system.Heating patterns and temperature profiles in broccoli powder package in a polypropylene plastic pouch(17×12×5 cm)during RF heating were studied.The non-uniform heating pattern was validated,characterized by much higher temperatures(about 17–32°C)in the interior and centre of the food powder package than that in the exterior surface.Rolling over and rotation during RF treatment were proven effective to improve the heating uniformity.Microbial reduction and change of colour of broccoli powder after RF heating for different time periods were studied,and the results showed that the level of microbial inactivation was greatly reduced by 4.2 log colony-forming units(CFU)/g with insignificant colour degradation after RF heating for 5 min.The study also indicated that cold-shock treatment[kept the treated sample at freezing temperature(−18°C)for 48 h]following RF treatment further effectively reduced the microorganisms in broccoli powder from 3.0 log CFU/g immediately after RF treatment to less than 30 CFU/g,which indicated that cold shock in conjunction with RF heating is a promising technology with a potential to reduce the strength of applied RF and thus contributing to better retention of quality of low-moisture foods.
文摘Tart cherries are known for their high phenolic content and a plethora of health benefits pertaining to heart health,muscle recovery,sleep quality,inflammation,and arthritis,to name a few.However,maximizing the bioavailability of these bioactive food components is often a challenge in the food and beverage industry.The aim of this research was to investigate the spray drying process for microencapsulation to increase the stability of compounds and improve their release properties,thereby resulting in enhanced bioavailability.In our study,we investigated the effects of micronization methods and microencapsulation using wall material combinations on the physical attributes,morphology,and chemical properties of spray-dried tart cherry microcapsules.Micronized and non-micronized pur´ee was spray-dried utilizing different ratios of maltodextrin(MD)and gum arabic(GA)as wall materials.The microcapsules were evaluated for process yield,color,hygroscopicity,particle surface shape using Scanning Electron Microscopy(SEM),anthocyanin encapsulation efficiency,antioxidants and phenolics.The results demonstrated that the total phenolics,flavonoid content,and antioxidant activity increased for all wall material conditions with a reduction in particle size.The findings suggest that high-pressure homogenization(HPH)and the combination of MD and GA in an equal ratio(MD:GA 15%:15%)can effectively improve the extractability of phenolics and antioxidants.This study underscores the potential of spray-dried fruit juice powders and contributes to filling the current knowledge gap regarding the microencapsulation of tart cherries,particularly in the context of micronized fruit purées.
