Encapsulation in food industry serves several functions including masking of undesirable color/flavor/taste, preservation of unstable constituents, incor<span style="font-family:Verdana;">poration of a...Encapsulation in food industry serves several functions including masking of undesirable color/flavor/taste, preservation of unstable constituents, incor<span style="font-family:Verdana;">poration of additional functional and nutritional components and site-specific</span><span style="font-family:Verdana;"> release of encapsulated ingredients at a controlled time and rate. The knowledge of microencapsulation in other sectors like pharmaceutical industry is well advanced;however, more understanding is required to harvest the maximum benefits from food industry. This paper started with highlighting the gradual progress of microencapsulation process in food industry and ended up with some invaluable suggestions for future works. In the body, the paper reviews the major techniques of food encapsulation, choices of coating materials and the performance measurement methods of food encapsulation. Future trends, scopes and aspects of microencapsulation process in food manufacturing sector are also presented as the necessary recommendations for future researches. The article would help the microencapsulated food manufacturers to choose the target oriented encapsulates and suitable encapsulation technique.</span>展开更多
Traditional rice varieties have been widely cultivated and popularly consumed by Asian people for a very long time and have recently garnered increased consumer concern.Traditional or indigenous rice varieties are kno...Traditional rice varieties have been widely cultivated and popularly consumed by Asian people for a very long time and have recently garnered increased consumer concern.Traditional or indigenous rice varieties are known to be rich in a wide range of bioactive compounds,particularly phenolic compounds,flavonoids,tannins,anthocyanins,proanthocyanidins,phytic acids,andγ-oryzanol.We have identified 32 phenolic acids,including hydroxycinnamic acid derivatives,and 7 different flavonoids in rice varieties.These bioactive compounds have unique physiological effects on human health.Additionally,rice grains exhibit nutraceutical potential for antidiabetic,antiarthritic,anti-inflammatory,antibacterial,and antitumor activities.In this review,we critically analyzed the bioactive components of traditional rice and their nutraceutical potential in protecting against harmful microbial activities.To ensure that future generations have access to these beneficial substances,it is crucial to preserve traditional rice varieties.展开更多
This study focused on enhancing the production of gamma-aminobutyric acid(GABA)by Lactiplantibacillus plantarum using ultrasound-assisted fermentation.L.plantarum with high GABA-producing capacity was isolated from Ch...This study focused on enhancing the production of gamma-aminobutyric acid(GABA)by Lactiplantibacillus plantarum using ultrasound-assisted fermentation.L.plantarum with high GABA-producing capacity was isolated from Chinese pickles,and the optimized ultrasonic conditions were achieved after 9 h of seed inoculation at 28 kHz for 40 min.Compared with the control,sonication significantly increased the GABA yield by 29.72%(P<0.05).The kinetic model revealed an increase in the maximum viable cell count from 1.42 to 1.63×10^(8)CFU/mL following sonication.Scanning electron microscopy(SEM)revealed bacterial morphological changes,which might have increased the cell surface area.Sonication also increased the activities of adenosine triphosphatase(ATPase)and alkaline phosphatase(AKP),as well as the conductivity of fermentation broth,by 176.8%,21.58%,and 1.57%,respectively.Furthermore,the activity of glycolysis-related enzymes improved significantly after ultrasonic treatment.Images of inverted fluorescence microscopy indicated a substantial increase in the intracellular Ca^(2+)concentration.The 1,6-diphenyl-1,3,5-hexanetriene(DPH)fluorescent probe analysis showed an increase in cell membrane fluidity.Both of the above results were associated with increased membrane permeability.These findings suggest that sonication may increase GABA production by promoting bacterial growth and metabolic activity,as well as improving cell permeability,making it a promising approach to improve the nutritional value of fermented products.展开更多
This study aimed to investigate the impact of adding peanut polyphenols on the microbiological,physiochemical,and nutritional properties of yogurt.Polyphenols were extracted from peanuts and incorporated in yogurts fo...This study aimed to investigate the impact of adding peanut polyphenols on the microbiological,physiochemical,and nutritional properties of yogurt.Polyphenols were extracted from peanuts and incorporated in yogurts formulations at 0.5%,1.0%and 1.5%.The total phenolic content of yogurt with 1.5%peanut extract was greater(89.59±0.0328 mg GAE/100 mL)than others.Addition of peanut polyphenols resulted in significant(p≤0.05)increases in protein,fat,ash,and total solids content.Moreover,polyphenol supplementation significantly(p≤0.05)influenced titrable acidity and water holding capacity.Titrable acidity increased over storage periods and water holding capacity improved with polyphenol addition.Gross energy was higher in yogurt with 1.5%fortification(85.5±0.0145 Kcal/100 g)than in other formulated yogurts.Fortification significantly improved the total viable counts and total lactobacillus counts while total coliform count was undetectable.Sensory analysis indicated that yogurt fortified with 1.0%peanut polyphenols was preferred,considering all evaluated organoleptic parameters.These findings provide insights into optimizing yogurt fortification with peanut polyphenols to enhance its physicochemical and nutritional values.展开更多
文摘Encapsulation in food industry serves several functions including masking of undesirable color/flavor/taste, preservation of unstable constituents, incor<span style="font-family:Verdana;">poration of additional functional and nutritional components and site-specific</span><span style="font-family:Verdana;"> release of encapsulated ingredients at a controlled time and rate. The knowledge of microencapsulation in other sectors like pharmaceutical industry is well advanced;however, more understanding is required to harvest the maximum benefits from food industry. This paper started with highlighting the gradual progress of microencapsulation process in food industry and ended up with some invaluable suggestions for future works. In the body, the paper reviews the major techniques of food encapsulation, choices of coating materials and the performance measurement methods of food encapsulation. Future trends, scopes and aspects of microencapsulation process in food manufacturing sector are also presented as the necessary recommendations for future researches. The article would help the microencapsulated food manufacturers to choose the target oriented encapsulates and suitable encapsulation technique.</span>
文摘Traditional rice varieties have been widely cultivated and popularly consumed by Asian people for a very long time and have recently garnered increased consumer concern.Traditional or indigenous rice varieties are known to be rich in a wide range of bioactive compounds,particularly phenolic compounds,flavonoids,tannins,anthocyanins,proanthocyanidins,phytic acids,andγ-oryzanol.We have identified 32 phenolic acids,including hydroxycinnamic acid derivatives,and 7 different flavonoids in rice varieties.These bioactive compounds have unique physiological effects on human health.Additionally,rice grains exhibit nutraceutical potential for antidiabetic,antiarthritic,anti-inflammatory,antibacterial,and antitumor activities.In this review,we critically analyzed the bioactive components of traditional rice and their nutraceutical potential in protecting against harmful microbial activities.To ensure that future generations have access to these beneficial substances,it is crucial to preserve traditional rice varieties.
基金supported by grants from the Primary Research&Development Plan of Jiangsu Province(BE2020329)sponsored by a project funded by the Priority Academic Program Development of Jiangsu Higher Education Institutions(PAPD).
文摘This study focused on enhancing the production of gamma-aminobutyric acid(GABA)by Lactiplantibacillus plantarum using ultrasound-assisted fermentation.L.plantarum with high GABA-producing capacity was isolated from Chinese pickles,and the optimized ultrasonic conditions were achieved after 9 h of seed inoculation at 28 kHz for 40 min.Compared with the control,sonication significantly increased the GABA yield by 29.72%(P<0.05).The kinetic model revealed an increase in the maximum viable cell count from 1.42 to 1.63×10^(8)CFU/mL following sonication.Scanning electron microscopy(SEM)revealed bacterial morphological changes,which might have increased the cell surface area.Sonication also increased the activities of adenosine triphosphatase(ATPase)and alkaline phosphatase(AKP),as well as the conductivity of fermentation broth,by 176.8%,21.58%,and 1.57%,respectively.Furthermore,the activity of glycolysis-related enzymes improved significantly after ultrasonic treatment.Images of inverted fluorescence microscopy indicated a substantial increase in the intracellular Ca^(2+)concentration.The 1,6-diphenyl-1,3,5-hexanetriene(DPH)fluorescent probe analysis showed an increase in cell membrane fluidity.Both of the above results were associated with increased membrane permeability.These findings suggest that sonication may increase GABA production by promoting bacterial growth and metabolic activity,as well as improving cell permeability,making it a promising approach to improve the nutritional value of fermented products.
文摘This study aimed to investigate the impact of adding peanut polyphenols on the microbiological,physiochemical,and nutritional properties of yogurt.Polyphenols were extracted from peanuts and incorporated in yogurts formulations at 0.5%,1.0%and 1.5%.The total phenolic content of yogurt with 1.5%peanut extract was greater(89.59±0.0328 mg GAE/100 mL)than others.Addition of peanut polyphenols resulted in significant(p≤0.05)increases in protein,fat,ash,and total solids content.Moreover,polyphenol supplementation significantly(p≤0.05)influenced titrable acidity and water holding capacity.Titrable acidity increased over storage periods and water holding capacity improved with polyphenol addition.Gross energy was higher in yogurt with 1.5%fortification(85.5±0.0145 Kcal/100 g)than in other formulated yogurts.Fortification significantly improved the total viable counts and total lactobacillus counts while total coliform count was undetectable.Sensory analysis indicated that yogurt fortified with 1.0%peanut polyphenols was preferred,considering all evaluated organoleptic parameters.These findings provide insights into optimizing yogurt fortification with peanut polyphenols to enhance its physicochemical and nutritional values.
