In this study,oleaster seed hydrolysates(OSH)were prepared using different enzymes(Alcalase,trypsin,pancreatin,and pepsin).As a result,OSH generated by Alcalase was chosen for microencapsulation because it displayed t...In this study,oleaster seed hydrolysates(OSH)were prepared using different enzymes(Alcalase,trypsin,pancreatin,and pepsin).As a result,OSH generated by Alcalase was chosen for microencapsulation because it displayed the highest nutritional,biological,techno-functional,and antibacterial activities.The impact of spray-drying encapsulation using various biopolymeric carriers(Maltodextrin(MD),combination of MD with gum Arabic(GA),whey protein concentrate(WPC),and Pectin(P))was then assessed in terms of production yield,physicochemical,functional,and morphological characteristics of the encapsulated OSH.Among the spray-dried samples,the powders produced by MD-WPC had the highest yield(57.40%),lowest hygroscopicity(26.03%),proper radical scavenging for DPPH^(-)(82.8%)and ABTS^(+)(90.7%),and selected to incorporate into the pan-breads.Indices such as texture,volume,porosity,antioxidant activity,and color(crust and crumb)of breads were affected by the amount of added peptide.Finally,the microencapsulation of peptides in the carrier matrix(3%SD-powders)had a significant effect on bitterness masking of these compounds,maintaining the quality characteristics and sensory perception of pan-breads.The results of this study can be used to produce functional food formulations.展开更多
“Pan de Muerto” is a traditional bread type</span><span style="font-family:Verdana;">,</span><span style="font-family:Verdana;"> emblematic of Mexican bakery. This work’s...“Pan de Muerto” is a traditional bread type</span><span style="font-family:Verdana;">,</span><span style="font-family:Verdana;"> emblematic of Mexican bakery. This work’s objectives were defining its characteristics, determining the effect of fat content, fat type, and storage conditions on its staling, and examining the relative impact of these conditions on fat crystallization and starch retrogradation. Staling was evaluated via changes in Young’s modulus. Fat crystallization and starch retrogradation were studied considering the thermal and crystalline properties of unmodified and freeze-dried-defatted crumb. This bread is a hybrid of bakery and pastry products. Fat type, fat proportion, and storage conditions resulted in different staling behavior</span><span style="font-family:Verdana;">s</span><span style="font-family:Verdana;"> not directly dependent on water content. Only butter crystallization depended on storage conditions. Starch retrograded over eight days of storage. The starch crystals’ properties depended on fat content, whereas storage conditions impacted the rate of retrogradation. New relations between fat content and starch retrogradation are shown.展开更多
文摘In this study,oleaster seed hydrolysates(OSH)were prepared using different enzymes(Alcalase,trypsin,pancreatin,and pepsin).As a result,OSH generated by Alcalase was chosen for microencapsulation because it displayed the highest nutritional,biological,techno-functional,and antibacterial activities.The impact of spray-drying encapsulation using various biopolymeric carriers(Maltodextrin(MD),combination of MD with gum Arabic(GA),whey protein concentrate(WPC),and Pectin(P))was then assessed in terms of production yield,physicochemical,functional,and morphological characteristics of the encapsulated OSH.Among the spray-dried samples,the powders produced by MD-WPC had the highest yield(57.40%),lowest hygroscopicity(26.03%),proper radical scavenging for DPPH^(-)(82.8%)and ABTS^(+)(90.7%),and selected to incorporate into the pan-breads.Indices such as texture,volume,porosity,antioxidant activity,and color(crust and crumb)of breads were affected by the amount of added peptide.Finally,the microencapsulation of peptides in the carrier matrix(3%SD-powders)had a significant effect on bitterness masking of these compounds,maintaining the quality characteristics and sensory perception of pan-breads.The results of this study can be used to produce functional food formulations.
文摘“Pan de Muerto” is a traditional bread type</span><span style="font-family:Verdana;">,</span><span style="font-family:Verdana;"> emblematic of Mexican bakery. This work’s objectives were defining its characteristics, determining the effect of fat content, fat type, and storage conditions on its staling, and examining the relative impact of these conditions on fat crystallization and starch retrogradation. Staling was evaluated via changes in Young’s modulus. Fat crystallization and starch retrogradation were studied considering the thermal and crystalline properties of unmodified and freeze-dried-defatted crumb. This bread is a hybrid of bakery and pastry products. Fat type, fat proportion, and storage conditions resulted in different staling behavior</span><span style="font-family:Verdana;">s</span><span style="font-family:Verdana;"> not directly dependent on water content. Only butter crystallization depended on storage conditions. Starch retrograded over eight days of storage. The starch crystals’ properties depended on fat content, whereas storage conditions impacted the rate of retrogradation. New relations between fat content and starch retrogradation are shown.
