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
The increasing prevalence of milk intolerance and dietary regimes avoiding dairy products have driven the growth of nondairy beverages with probiotics.Fruit smoothies enriched with lactic acid bacteria emerge as innov...The increasing prevalence of milk intolerance and dietary regimes avoiding dairy products have driven the growth of nondairy beverages with probiotics.Fruit smoothies enriched with lactic acid bacteria emerge as innovative alternatives.This study investigated the aptitude of a strawberry-orange-apple-banana smoothie to be fermented with the locally sourced potential probiotic Lactiplantibacillus plantarum LpAv(LpAv)and the commercial strain Lacticaseibacillus rhamnosus GG(LGG)under natural(pH=3.5)or an adjusted pH(pH=5.0).Moreover,the impact of incubation(37℃ for 18 h)and storage(28 d at 5℃)of inoculated smoothies on the general quality and content and the in vitro intestinal and colonic bioaccessibility of phenolic compounds were studied.Lactobacilli did not ferment smoothies at pH=3.5 but were an effective probiotic-delivering medium during storage(loads 7 log CFU/mL).Contrarily,smoothies at pH=5.0 were fermented by lactobacilli,reaching bacteria levels of 9 log CFU/mL,with minimal reductions over storage.Fermentation increased the levels of some phenolic compounds such as ellagic acid(control:0.4,LpAV:0.6,LGG:1.0 mg/100 mL),maintained or reduced the levels of others such as the anthocyanin pelargonidin-3-O-glucoside(control:4.5,LpAV:2.2,LGG:2.6 mg/100 mL).However,the total bioaccessibility(intestinal plus colonic)of mainly phenolic compounds increased after fermentation and throughout the storage despite the observed degradations.Pelargonidin-3-O-glucoside intestinal bioaccessibility was 10 and 16 times higher than control in LpAv and LGG fermented smoothies,respectively.This study demonstrated the positive effects of fermentation on improving the phenolic compound bioaccessibility and highlights the potential of fruit smoothies as lactobacilli carriers.展开更多
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Universidad Nacional del Litoral and Agencia Nacional de Promocion Científica y Tecnologica(ANPCYT),Argentina for financial support through the projects UNL-CAID and PICT-2017 No.2265.
文摘The increasing prevalence of milk intolerance and dietary regimes avoiding dairy products have driven the growth of nondairy beverages with probiotics.Fruit smoothies enriched with lactic acid bacteria emerge as innovative alternatives.This study investigated the aptitude of a strawberry-orange-apple-banana smoothie to be fermented with the locally sourced potential probiotic Lactiplantibacillus plantarum LpAv(LpAv)and the commercial strain Lacticaseibacillus rhamnosus GG(LGG)under natural(pH=3.5)or an adjusted pH(pH=5.0).Moreover,the impact of incubation(37℃ for 18 h)and storage(28 d at 5℃)of inoculated smoothies on the general quality and content and the in vitro intestinal and colonic bioaccessibility of phenolic compounds were studied.Lactobacilli did not ferment smoothies at pH=3.5 but were an effective probiotic-delivering medium during storage(loads 7 log CFU/mL).Contrarily,smoothies at pH=5.0 were fermented by lactobacilli,reaching bacteria levels of 9 log CFU/mL,with minimal reductions over storage.Fermentation increased the levels of some phenolic compounds such as ellagic acid(control:0.4,LpAV:0.6,LGG:1.0 mg/100 mL),maintained or reduced the levels of others such as the anthocyanin pelargonidin-3-O-glucoside(control:4.5,LpAV:2.2,LGG:2.6 mg/100 mL).However,the total bioaccessibility(intestinal plus colonic)of mainly phenolic compounds increased after fermentation and throughout the storage despite the observed degradations.Pelargonidin-3-O-glucoside intestinal bioaccessibility was 10 and 16 times higher than control in LpAv and LGG fermented smoothies,respectively.This study demonstrated the positive effects of fermentation on improving the phenolic compound bioaccessibility and highlights the potential of fruit smoothies as lactobacilli carriers.
