International Journal of Food Science & Technology,
Год журнала:
2023,
Номер
58(12), С. 6881 - 6889
Опубликована: Сен. 26, 2023
Summary
Tamarillo
is
an
exotic
fruit
consumed
regionally
in
Mexico,
that
contains
a
considerable
amount
of
bioactive
compounds,
like
antioxidants
and
fibre.
Since
its
prebiotic
potential
was
recently
established,
the
aim
this
work
to
encapsulate
two
probiotic
LAB
strains
with
tamarillo
extract
maltodextrin
(15%
20%)
as
encapsulant
agents.
Two
at
different
concentrations
(
L.
casei
20%
plantarum
15%
maltodextrin)
demonstrated
higher
encapsulation
efficiency
(90.64%
92.03%,
respectively)
viability
after
vitro
gastrointestinal
digestion.
Both
microcapsules
presented
satisfactory
flow
properties
low
moisture
(4.19%
3.91%)
water
activity
(0.32
0.33).
During
digestion,
total
polyphenols
content
antioxidant
decreased,
but
encapsulating
material
both
treatments
maintained
acceptable
concentration
these
compounds.
The
were
reconstituted
prepare
synbiotic
non‐dairy
beverage,
good
acceptability
(7.66
7.86
overall
acceptance
scores,
respectively).
These
results
indicate
that,
first,
recovered
from
heat
shock
during
spray
drying,
enhancing
their
ability
survive
acidic
stress
digestion;
second,
source
prebiotics
can
be
formulate,
case,
beverage
improve
nutritional
concern
consumers.
Future Foods,
Год журнала:
2023,
Номер
8, С. 100257 - 100257
Опубликована: Сен. 19, 2023
Fast-paced
lifestyles
and
unhealthy
eating
habits
have
lifelong
effects
on
well-being,
frequently
aggravating
several
health
issues.
Consequently,
there
is
a
need
for
innovation
in
the
diet
source
that
provides
functional
benefits
along
with
nutrition.
Most
plant-based
milk
substitutes
are
nutritionally
rich,
high
phenolic
content
dietary
fibre,
making
them
appealing
those
looking
alternatives.
Several
beverages
derived
from
cereal
legumes
being
used
as
dairy
substitutes,
although
application
of
these
limited
due
to
technological
problems
associated
its
processing
storage
stability.
Various
novel
technologies
been
explored
recent
years
address
final
product's
stability,
emulsion
nutritional
content,
sensory
acceptability.
The
current
review
focuses
improving
beverages'
techno-functional
attributes
through
strategically
implementing
techniques.
In
addition,
this
also
brings
light
properties
legume-based
beverages,
elucidating
their
importance
human
well-being.
By
comparing
concluding
different
findings
point
view,
attempts
contribute
towards
holistic
development
healthier
more
sustainable
beverages.
Critical Reviews in Food Science and Nutrition,
Год журнала:
2023,
Номер
64(33), С. 12759 - 12779
Опубликована: Сен. 13, 2023
Probiotics
(PRO)
have
been
recognized
for
their
significant
role
in
promoting
human
health,
particularly
relation
to
colon-related
diseases.
The
effective
delivery
of
PRO
the
colon
is
a
fascinating
area
research.
Among
various
materials,
carbohydrates
shown
great
potential
as
colon-targeted
(CTD)
carriers
PRO.
This
review
explores
connection
between
probiotics
and
colonic
diseases,
delving
into
underlying
mechanisms
action.
Furthermore,
it
discusses
current
strategies
targeted
active
substances
colon.
Unlike
other
reviews,
this
work
specifically
focuses
on
utilization
carbohydrates,
such
alginate,
chitosan,
pectin,
probiotic
applications.
Carbohydrates
can
undergo
hydrolysis
at
site,
allowing
oligosaccharides
function
prebiotics
or
direct
functional
polysaccharides
with
beneficial
effects.
development
multilayer
self-assembled
coatings
using
different
enables
creation
enhanced
systems.
Additionally,
chemical
modifications
adhesion
sensitivity,
be
implemented
achieve
more
customized
Research Square (Research Square),
Год журнала:
2025,
Номер
unknown
Опубликована: Фев. 3, 2025
Abstract
Functionalization
by
using
essential
oils
is
an
environmentally
friendly
approach
that
can
be
adapted
to
many
industries.
However,
the
oxidative
sensitive
and
high
volatile
structures
of
inhibit
their
potential.
Microencapsulation
enables
coated
protected
a
wall
material.
The
protection
release
confined
oil
depend
on
morphologies
microcapsules
thus
production
parameters.
Therefore,
selection
appropriate
microencapsulation
parameters
crucial.
This
study
aims
determine
optimum
produce
gum
arabic/citronella
(GA/CEO)
spray-dried
microcapsules.
effects
wall-to-core
ratio,
inlet
temperature,
feed
rate
were
investigated.
Twenty-seven
GA/CEO
microcapsule
samples
produced
three
ratios
(3:1,
4:1,
6:1
v/v),
temperatures
(120,
150,
180°C),
rates
(1,
2.5,
5
mL/min).
morphology,
particle
size,
efficiency,
evaluated
considering
analyses
revealed
with
smooth
surfaces
homogeneous
sizes
successfully
produced.
efficiency
ranged
between
20–90%,
depending
CEO
varied
37.8–89.5%.
In
conclusion,
ratio
above
150°C,
2.5
mL/min
have
potential
for
applications
where
prolonged
are
expected.
