This work aimed to study and compare the effect of the incorporation of agro-industrial by-products(chestnut shell,grapeseed,and pomegranate peel)into yoghurts to fortify them while assessing their potential to replac...This work aimed to study and compare the effect of the incorporation of agro-industrial by-products(chestnut shell,grapeseed,and pomegranate peel)into yoghurts to fortify them while assessing their potential to replace synthetic preservatives.From each by-product,phenolic extracts were obtained and characterized.All extracts demonstrated antioxidant and antibacterial properties,and the capacity to inhibitα-amylase.Chestnut shell extract stood out regarding antioxidant capacity,displaying values of 1128 and 972 mgT_(rolox•gextract)^(-1),for the assays with DPPH and ABTS,respectively.Ten yoghurts were produced(negative control,positive control with 0.1%of sorbic acid,two for each extract with 0.1%and 0.2%of extract,a mixture of extracts and a mixture of extracts with sorbic acid),and stored at 4℃.The incorporation of the extracts into the yoghurts maintained their physical-chemical properties and microbiological safety.The samples inhibited the growth of Escherichia coli and Staphylococcus aureus.Oxidative analysis proved that higher concentrations of extract had similar results to synthetic antioxidants.The results showed the viability to fortify yoghurts with the incorporation of by-product extracts,developing a value-added food.Furthermore,revealed the possibility of these extracts replacing synthetic preservatives and antioxidants.展开更多
In this paper, the effect of the addition of whole chia flour and water at cooked fish burgers on yield, water and fat retention, n-3 fatty acids content and oxidative stability were studied. The results showed that 9...In this paper, the effect of the addition of whole chia flour and water at cooked fish burgers on yield, water and fat retention, n-3 fatty acids content and oxidative stability were studied. The results showed that 94% of yield, 92% of water retention and 97% of fat retention were achieved with the addition of 5.92 g of whole chia flour and 15 g of water per 100 g of burger. The n-3 fatty content increased from 704.57 ± 21.66 mg to 1551.71 ± 47.71 mg/100g of cooked burger when the chia flour was added, enhancing nutritional quality indices of lipid. A good oxidative stability, with minimum formation of conjugated dienes, hydroperoxides and thiobarbituric acid reactive substances during 30 days frozen storage was obtained too, probably due to the presence of polyphenolic compounds with antiradical activity and reducing power in the fibrous fraction of the flour chia. The results from the present study highlight remarkable technological applications of whole chia flour as food ingredient in the design of healthier fish meat commodities.展开更多
Fortified foods(FFs)with enhanced health benefits are gaining great interest worldwide.FFs contain bioactive compounds that may promote optimal health and prevent or reduce the risk of disease.In this work,we prepared...Fortified foods(FFs)with enhanced health benefits are gaining great interest worldwide.FFs contain bioactive compounds that may promote optimal health and prevent or reduce the risk of disease.In this work,we prepared an FF enriched with nanoencapsulatedα-tocopherol(Toc),important form of vitamin E and constituent of various foods and oils.We describe the synthesis of two polycaprolactone-based nanocapsules containing moderate(1 mg/mL,1Toc-NCs)and high quantity of Toc(25 mg/mL,25Toc-NCs).Both aqueous nano-suspensions(1Toc-NCs and 25Toc-NCs)exhibited monomodal size distributions with nanometric diameters and excellent encapsulation efficiencies(100%),and stability over time.The 25Toc-NC nanosuspension,where Toc was both bioactive ingredient and main component of the nanocapsule core,exhibited high Toc loading capacity percentage(53%).The potential of this nanoformulation in the preparation of fortified/functional foods(FP)was successful proved on a commercial fruit-based ice pop.The nanoencapsulation preserved Toc from degra-dation after ice pop preparation process and storage at different conditions.The content of Toc was much higher in FP added with 25Toc-NCs than FP with pure Toc.This study advanced the knowledge of the production of FPs of interest for academic and industrial research.展开更多
Background and Objectives:To explore the nutritional challenges and its influencing factors of adults aged 40-69 living in Chinese cities.Methods and Study Design:This cross-sectional study involved 300 subjects from ...Background and Objectives:To explore the nutritional challenges and its influencing factors of adults aged 40-69 living in Chinese cities.Methods and Study Design:This cross-sectional study involved 300 subjects from 29 cities in China.Questionnaires were used to collect demographic information,presence of chronic disease,and the use of nutritional supplements and fortified foods.24-hour food intake was recorded using the Eat-Right Assistant,a validated digital service.Results:Fiber(56.7%),calcium(66.3%)and selenium(67.0%)were the nutrients with the highest insufficient intake.The foods with the highest inadequate consumption were dairy products(91%),fruits(84.3%),tubers(76.3%),soybeans and nuts(70%),and whole grains(65%).Even though 95.7%of the study population showed medium-high level of dietary diversity,dietary imbalance was present among 99%of the subjects.Higher socioeconomic status,passive health awareness,or the use of nutritional supplements or fortified foods showed positive influence on nutrient intake and dietary quality.Conclusions:This research provided insights into the dietary intake status and its influencing factors of 300 urban residents aged 40-69.The adult population still face a challenge of inadequate nutrient intake and imbalanced diet.In addition,this study supported the feasibility of using a digital service in research.Further studies with a larger sample size are needed to confirm current findings.This will help to clarify the unmet nutritional needs of adults in China and thus help to achieve healthy aging.展开更多
This research evaluated the influence of natural emulsifier on the emulsion particle size of the black pepper oleoresin combined with a sucrose solution,and its effects on the kinetics of chayote osmodehydration and t...This research evaluated the influence of natural emulsifier on the emulsion particle size of the black pepper oleoresin combined with a sucrose solution,and its effects on the kinetics of chayote osmodehydration and the extent of piperine fortification.Macroemulsions with gum arabic(GA)and nanoemulsions with whey protein concentrate(WPC)were prepared in a 50%sucrose solution.The mean particle size and polydispersity index of both sucrose-emulsion solutions were determined using dynamic light scattering,and the kinetics of water loss(WFL),solids gain(SG),water activity(aw),and water diffusion coefficients(Dw)were obtained during the osmotic processing(25-45℃).With a particle size of 165 nm,the WPC nanoemulsion had a higher viscosity than the GA emulsion,which measured 655 nm making them susceptible to coalescence.Scanning electron micrographs revealed that during osmotic dehydration,the WPC nanoemulsions formed dense layers within the chayote tissue.This resulted in reduced water loss kinetics and diffusivity,particularly at high temperatures.In terms of fortifying chayote with piperine,the use of a macroemulsion resulted in greater rates of impregnation(0.12 mg piperine(g wet solids min)^(-1))compared to the nanoemulsion,which had rates of 0.04 mg piperine(g wet solids min)^(-1).After 420 min of osmodehydration,it was observed that the GA macroemulsion resulted in higher levels of piperine impregnation than the WPC nanoemulsion.These findings have important implications for successfully fortifying fruits and vegetables with lipophilic bioactive compounds using emulsions in combination with the osmotic dehydration technique.展开更多
基金supported by:LA/P/0045/2020(ALiCE)UIDB/00511/2020 and UIDP/00511/2020(LEPABE)funded by national funds through FCT/MCTES(PIDDAC).
文摘This work aimed to study and compare the effect of the incorporation of agro-industrial by-products(chestnut shell,grapeseed,and pomegranate peel)into yoghurts to fortify them while assessing their potential to replace synthetic preservatives.From each by-product,phenolic extracts were obtained and characterized.All extracts demonstrated antioxidant and antibacterial properties,and the capacity to inhibitα-amylase.Chestnut shell extract stood out regarding antioxidant capacity,displaying values of 1128 and 972 mgT_(rolox•gextract)^(-1),for the assays with DPPH and ABTS,respectively.Ten yoghurts were produced(negative control,positive control with 0.1%of sorbic acid,two for each extract with 0.1%and 0.2%of extract,a mixture of extracts and a mixture of extracts with sorbic acid),and stored at 4℃.The incorporation of the extracts into the yoghurts maintained their physical-chemical properties and microbiological safety.The samples inhibited the growth of Escherichia coli and Staphylococcus aureus.Oxidative analysis proved that higher concentrations of extract had similar results to synthetic antioxidants.The results showed the viability to fortify yoghurts with the incorporation of by-product extracts,developing a value-added food.Furthermore,revealed the possibility of these extracts replacing synthetic preservatives and antioxidants.
文摘In this paper, the effect of the addition of whole chia flour and water at cooked fish burgers on yield, water and fat retention, n-3 fatty acids content and oxidative stability were studied. The results showed that 94% of yield, 92% of water retention and 97% of fat retention were achieved with the addition of 5.92 g of whole chia flour and 15 g of water per 100 g of burger. The n-3 fatty content increased from 704.57 ± 21.66 mg to 1551.71 ± 47.71 mg/100g of cooked burger when the chia flour was added, enhancing nutritional quality indices of lipid. A good oxidative stability, with minimum formation of conjugated dienes, hydroperoxides and thiobarbituric acid reactive substances during 30 days frozen storage was obtained too, probably due to the presence of polyphenolic compounds with antiradical activity and reducing power in the fibrous fraction of the flour chia. The results from the present study highlight remarkable technological applications of whole chia flour as food ingredient in the design of healthier fish meat commodities.
基金supported by project n.F/200087/02/X45 of“Min-istero Italiano dello Sviluppo Economico”(MISE),project leader DOL-FIN S.p.A.
文摘Fortified foods(FFs)with enhanced health benefits are gaining great interest worldwide.FFs contain bioactive compounds that may promote optimal health and prevent or reduce the risk of disease.In this work,we prepared an FF enriched with nanoencapsulatedα-tocopherol(Toc),important form of vitamin E and constituent of various foods and oils.We describe the synthesis of two polycaprolactone-based nanocapsules containing moderate(1 mg/mL,1Toc-NCs)and high quantity of Toc(25 mg/mL,25Toc-NCs).Both aqueous nano-suspensions(1Toc-NCs and 25Toc-NCs)exhibited monomodal size distributions with nanometric diameters and excellent encapsulation efficiencies(100%),and stability over time.The 25Toc-NC nanosuspension,where Toc was both bioactive ingredient and main component of the nanocapsule core,exhibited high Toc loading capacity percentage(53%).The potential of this nanoformulation in the preparation of fortified/functional foods(FP)was successful proved on a commercial fruit-based ice pop.The nanoencapsulation preserved Toc from degra-dation after ice pop preparation process and storage at different conditions.The content of Toc was much higher in FP added with 25Toc-NCs than FP with pure Toc.This study advanced the knowledge of the production of FPs of interest for academic and industrial research.
基金funded by Danone Open Science Research Center,Shanghai,China。
文摘Background and Objectives:To explore the nutritional challenges and its influencing factors of adults aged 40-69 living in Chinese cities.Methods and Study Design:This cross-sectional study involved 300 subjects from 29 cities in China.Questionnaires were used to collect demographic information,presence of chronic disease,and the use of nutritional supplements and fortified foods.24-hour food intake was recorded using the Eat-Right Assistant,a validated digital service.Results:Fiber(56.7%),calcium(66.3%)and selenium(67.0%)were the nutrients with the highest insufficient intake.The foods with the highest inadequate consumption were dairy products(91%),fruits(84.3%),tubers(76.3%),soybeans and nuts(70%),and whole grains(65%).Even though 95.7%of the study population showed medium-high level of dietary diversity,dietary imbalance was present among 99%of the subjects.Higher socioeconomic status,passive health awareness,or the use of nutritional supplements or fortified foods showed positive influence on nutrient intake and dietary quality.Conclusions:This research provided insights into the dietary intake status and its influencing factors of 300 urban residents aged 40-69.The adult population still face a challenge of inadequate nutrient intake and imbalanced diet.In addition,this study supported the feasibility of using a digital service in research.Further studies with a larger sample size are needed to confirm current findings.This will help to clarify the unmet nutritional needs of adults in China and thus help to achieve healthy aging.
基金support to CONAHCyT(Mexico’s National Council of Humanities,Sciences and Technologies)for student grant number 514321.
文摘This research evaluated the influence of natural emulsifier on the emulsion particle size of the black pepper oleoresin combined with a sucrose solution,and its effects on the kinetics of chayote osmodehydration and the extent of piperine fortification.Macroemulsions with gum arabic(GA)and nanoemulsions with whey protein concentrate(WPC)were prepared in a 50%sucrose solution.The mean particle size and polydispersity index of both sucrose-emulsion solutions were determined using dynamic light scattering,and the kinetics of water loss(WFL),solids gain(SG),water activity(aw),and water diffusion coefficients(Dw)were obtained during the osmotic processing(25-45℃).With a particle size of 165 nm,the WPC nanoemulsion had a higher viscosity than the GA emulsion,which measured 655 nm making them susceptible to coalescence.Scanning electron micrographs revealed that during osmotic dehydration,the WPC nanoemulsions formed dense layers within the chayote tissue.This resulted in reduced water loss kinetics and diffusivity,particularly at high temperatures.In terms of fortifying chayote with piperine,the use of a macroemulsion resulted in greater rates of impregnation(0.12 mg piperine(g wet solids min)^(-1))compared to the nanoemulsion,which had rates of 0.04 mg piperine(g wet solids min)^(-1).After 420 min of osmodehydration,it was observed that the GA macroemulsion resulted in higher levels of piperine impregnation than the WPC nanoemulsion.These findings have important implications for successfully fortifying fruits and vegetables with lipophilic bioactive compounds using emulsions in combination with the osmotic dehydration technique.
