The aim of this study is to design special blends of oils with a balance between the major fatty acid groups {(saturated (SFA): monounsaturated (MUFA): polyunsaturated (PUFA) SMP} and, at the same time, with a desirab...The aim of this study is to design special blends of oils with a balance between the major fatty acid groups {(saturated (SFA): monounsaturated (MUFA): polyunsaturated (PUFA) SMP} and, at the same time, with a desirable balanced ratio between the essential fatty acids (omega-6/omega-3). The encapsulation techniques were used to protect these balanced omega oils from oxidative deterioration and to enhance their bioaccessibility. The efficiency of whey protein concentrates incorporation with various wall materials in the microcapsules by spray or freeze-drying methods was evaluated in terms of stability of internally trapped oil against oxidative degradation. An ultrasonic or microfluidizer was used to prepare nanoemulsions, which were then dried by freeze drying or spray drying to produce microcapsule powder in order to minimize lipid oxidation Whey protein concentrate was combined with maltodextrin and Arabic gum at 8:2:1 ratio. Particle size, zeta potential, emulsion stability, and oxidative stability were evaluated in the feed emulsions used in particle manufacturing. In addition, the encapsulation efficiency and in-vitro digestion and morphology of encapsulated powder were assessed. The highest level of encapsulation efficiency was achieved using a microfluidizer and drying with a spray dryer, these powders also showed the highest emulsion and oxidative stability;microfluidized powders dried with a freeze drier had the lowest encapsulation effectiveness. Some health benefits (particularly for maintaining human health and preventing or reducing certain diseases) are expected to come from consuming fatty foods that contain balanced fatty acids as well as a certain ratio of omega-6 and omega-3 fatty acids.展开更多
In this study,proteins were extracted from cress seeds using enzymatic pretreatment and ultrasound.Optimization of enzymatic pretreatment,employing a multi-enzyme complex rich in carbohydrases,aimed to maximize extrac...In this study,proteins were extracted from cress seeds using enzymatic pretreatment and ultrasound.Optimization of enzymatic pretreatment,employing a multi-enzyme complex rich in carbohydrases,aimed to maximize extraction yield and reduce sugar content.Ultrasound replaced classical extraction under optimal conditions by comparing functional properties between enzyme-treated and untreated samples.Combined enzymatic pretreatment and ultrasound significantly increased extraction yield from 39.56%to 94.03%.Optimal enzymatic pretreatment conditions included pH 3.84,45.16℃,enzyme concentration 2.32 FBGU/g seed,and 3.71 h of treatment time.Ultrasound-treated isolates exhibited superior functionality and minimal structural changes,with molecular weights ranging from~22 kDa to~59 kDa.These findings underscore the potential of cress seed protein isolate for diverse applications,enhanced through enzymatic pretreatment and ultrasound,owing to its high nutritional quality.展开更多
基金Scientific and Technological Research Council of Turkey(TUITAK),program 2221Also,the authors express their gratitude ITMO Fellowship and Professorship Program(Micro fellowship).
文摘The aim of this study is to design special blends of oils with a balance between the major fatty acid groups {(saturated (SFA): monounsaturated (MUFA): polyunsaturated (PUFA) SMP} and, at the same time, with a desirable balanced ratio between the essential fatty acids (omega-6/omega-3). The encapsulation techniques were used to protect these balanced omega oils from oxidative deterioration and to enhance their bioaccessibility. The efficiency of whey protein concentrates incorporation with various wall materials in the microcapsules by spray or freeze-drying methods was evaluated in terms of stability of internally trapped oil against oxidative degradation. An ultrasonic or microfluidizer was used to prepare nanoemulsions, which were then dried by freeze drying or spray drying to produce microcapsule powder in order to minimize lipid oxidation Whey protein concentrate was combined with maltodextrin and Arabic gum at 8:2:1 ratio. Particle size, zeta potential, emulsion stability, and oxidative stability were evaluated in the feed emulsions used in particle manufacturing. In addition, the encapsulation efficiency and in-vitro digestion and morphology of encapsulated powder were assessed. The highest level of encapsulation efficiency was achieved using a microfluidizer and drying with a spray dryer, these powders also showed the highest emulsion and oxidative stability;microfluidized powders dried with a freeze drier had the lowest encapsulation effectiveness. Some health benefits (particularly for maintaining human health and preventing or reducing certain diseases) are expected to come from consuming fatty foods that contain balanced fatty acids as well as a certain ratio of omega-6 and omega-3 fatty acids.
基金supported by Tokat Gaziosmanpasa University Scientific Research Projects Committee(Project No:2022/22).
文摘In this study,proteins were extracted from cress seeds using enzymatic pretreatment and ultrasound.Optimization of enzymatic pretreatment,employing a multi-enzyme complex rich in carbohydrases,aimed to maximize extraction yield and reduce sugar content.Ultrasound replaced classical extraction under optimal conditions by comparing functional properties between enzyme-treated and untreated samples.Combined enzymatic pretreatment and ultrasound significantly increased extraction yield from 39.56%to 94.03%.Optimal enzymatic pretreatment conditions included pH 3.84,45.16℃,enzyme concentration 2.32 FBGU/g seed,and 3.71 h of treatment time.Ultrasound-treated isolates exhibited superior functionality and minimal structural changes,with molecular weights ranging from~22 kDa to~59 kDa.These findings underscore the potential of cress seed protein isolate for diverse applications,enhanced through enzymatic pretreatment and ultrasound,owing to its high nutritional quality.
