sensory experience.However,preserving the shelf-life and maintaining the physicochemical stability of these additives is a challenging task for food processors.Encapsulation techniques can help overcome these challeng...sensory experience.However,preserving the shelf-life and maintaining the physicochemical stability of these additives is a challenging task for food processors.Encapsulation techniques can help overcome these challenges by facilitating incorporation,increasing loading capacity and enabling controlled release of flavor oils.This study specifically focused on encapsulating a biotransformation product comprising a blend of alpha-terpineol(α-TOH),limonene(LIM),and soybean oil,obtained through bioconversion of limonene in a submerged liquid fermentation media using Sphingobium sp.as a biocatalyst.By using Tween®20 as a surfactant,an oil-in-water nanoemulsion system was used as encapsulation strategy to extend the shelf life of these sensitive flavor oils.Subsequently,the nanoemulsified samples were subjected to varying temperatures(5℃,25℃,and 50℃)for up to 600 days.The physical stability of the samples we assessed by measuring mean droplet diameter and turbidity,while chemical stability was analyzed using gas chromatography(GC).Findings revealed that physical stability was maintained for up to 600 days at 5℃ and 25℃.Conversely,the nanoemulsion broke down on the 120th day when exposed to 50℃.Furthermore,it was found that the chemical stability was temperature-dependent,with losses of LIM andα-TOH increasing as the storage temperature rose.In conclusion,this study emphasizes the critical role of encapsulation techniques in prolonging the shelf life of sensitive compounds such as aroma chemicals.展开更多
Bacillus subtilis is a bacterium with probiotic properties and health benefits,but its effectiveness can be compromised due to its susceptibility to environmental factors and stomach acid.Encapsulation safeguards the ...Bacillus subtilis is a bacterium with probiotic properties and health benefits,but its effectiveness can be compromised due to its susceptibility to environmental factors and stomach acid.Encapsulation safeguards the bacteria from harsh conditions and facilitates optimal therapeutic efficacy through controlled release in the gut.This study explores the development and efficacity of a nanoscale delivery system for B.subtilis probiotics nanoemulsion-based tocopherol using the binary emulsifier system(Tween 80:Gum Arabic 0.75:0.25 v/v).Key findings include a reduction of 1.9 log CFU.mL^(-1)for the B.subtilis nanoemulsion under simulated gastrointestinal conditions,compared to a decrease of 6.12 log CFU.mL^(-1)for free cells.The encapsulated B.subtilis showcased high bacteriocin production reaching 2000 AU/mL during the stationary phase,as opposed to the average 1000 AU/mL in free B.subtilis cells.The nanoemulsion demonstrated resistance to various pH levels,retained antimicrobial activity,and exhibited high cell surface hydrophobicity along with DPPH elimination activity.The viability of encapsulated B.subtilis was significantly better under different storage conditions,maintaining a viable probiotic cell count of 7 Log CFU/mL up to 80 days.The probiotic strain showed varying susceptibility to antibiotics,indicating the potential for food safety concerns.Overall,the use of gum Arabic-based delivery system as prebiotics in the nanoemulsion formulation enhanced the performance of B.subtilis probiotics,suggesting a promising approach for the treatment of gastrointestinal disorders and for delivering viable and metabolically active probiotics to the intestine.However,further experiments are required to fully explore its potential.展开更多
基金the Ministry of Education,Culture,Sports,Science,and Technology(MEXT-Monbukagakusho)for the Doctoral Grant(Apr.2018-Apr.2021,recipient number:177307)provided by the Japanese Governmentthe financial support received for the Graduate Student Exchange program at Campinas State University(UNICAMP),which was subsidized by the University of Tsukuba Study Abroad Support Programs(Overseas Partner’s University-AY 2019).
文摘sensory experience.However,preserving the shelf-life and maintaining the physicochemical stability of these additives is a challenging task for food processors.Encapsulation techniques can help overcome these challenges by facilitating incorporation,increasing loading capacity and enabling controlled release of flavor oils.This study specifically focused on encapsulating a biotransformation product comprising a blend of alpha-terpineol(α-TOH),limonene(LIM),and soybean oil,obtained through bioconversion of limonene in a submerged liquid fermentation media using Sphingobium sp.as a biocatalyst.By using Tween®20 as a surfactant,an oil-in-water nanoemulsion system was used as encapsulation strategy to extend the shelf life of these sensitive flavor oils.Subsequently,the nanoemulsified samples were subjected to varying temperatures(5℃,25℃,and 50℃)for up to 600 days.The physical stability of the samples we assessed by measuring mean droplet diameter and turbidity,while chemical stability was analyzed using gas chromatography(GC).Findings revealed that physical stability was maintained for up to 600 days at 5℃ and 25℃.Conversely,the nanoemulsion broke down on the 120th day when exposed to 50℃.Furthermore,it was found that the chemical stability was temperature-dependent,with losses of LIM andα-TOH increasing as the storage temperature rose.In conclusion,this study emphasizes the critical role of encapsulation techniques in prolonging the shelf life of sensitive compounds such as aroma chemicals.
基金the Japan Science and Technology Agency(JST)and the Japan International Cooperation Agency(JICA)[grant number JPMJSA1506],within the framework of Science and Technology,Research Partnership for Sustainable Development Project.
文摘Bacillus subtilis is a bacterium with probiotic properties and health benefits,but its effectiveness can be compromised due to its susceptibility to environmental factors and stomach acid.Encapsulation safeguards the bacteria from harsh conditions and facilitates optimal therapeutic efficacy through controlled release in the gut.This study explores the development and efficacity of a nanoscale delivery system for B.subtilis probiotics nanoemulsion-based tocopherol using the binary emulsifier system(Tween 80:Gum Arabic 0.75:0.25 v/v).Key findings include a reduction of 1.9 log CFU.mL^(-1)for the B.subtilis nanoemulsion under simulated gastrointestinal conditions,compared to a decrease of 6.12 log CFU.mL^(-1)for free cells.The encapsulated B.subtilis showcased high bacteriocin production reaching 2000 AU/mL during the stationary phase,as opposed to the average 1000 AU/mL in free B.subtilis cells.The nanoemulsion demonstrated resistance to various pH levels,retained antimicrobial activity,and exhibited high cell surface hydrophobicity along with DPPH elimination activity.The viability of encapsulated B.subtilis was significantly better under different storage conditions,maintaining a viable probiotic cell count of 7 Log CFU/mL up to 80 days.The probiotic strain showed varying susceptibility to antibiotics,indicating the potential for food safety concerns.Overall,the use of gum Arabic-based delivery system as prebiotics in the nanoemulsion formulation enhanced the performance of B.subtilis probiotics,suggesting a promising approach for the treatment of gastrointestinal disorders and for delivering viable and metabolically active probiotics to the intestine.However,further experiments are required to fully explore its potential.
