Improved aqueous solubility,bioaccessibility and cellular uptake of quercetin following pH-driven encapsulation in whey protein isolate

The purpose of this study was to increase the water solubility and potential bioavailability of quercetin by encapsulation in whey protein isolate (WPI) based on a green, efficient pH-driven method. According to the results, the water solubility of quercetin increased by 346.9: times after loading into WPI nanoparticles. When the initial quercetin concentration was 0.25 mg mL⁻¹ and WPI was 2% w/v, the encapsulation efficiency reached 94.1%, the Z-average diameter was 36.63 nm, and the zeta potential was −36.4 mV at pH 7.0. The fluorescence spectroscopy assay suggested the molecular complexation of quercetin and WPI at pH 12.0. X-ray diffraction assay indicated the enclosure of amorphous quercetin in WPI. Correspondingly, the bioaccessibility increased from 2.76% to 31.23% and the Caco-2 cell monolayer uptake increased from 0% to 2.12% after nanoencapsulation. This work confirmed that the pH-driven method is an effective approach to prepare WPI–quercetin nanocapsules to improve physical and potentially biological properties of quercetin.     

Combined effects of wheat gluten and carboxymethylcellulose on dough rheological behaviours and gluten network of potato–wheat flour-based bread

Incorporating high level of potato flour into wheat flour enhances nutritional values of bread but induces a series of problems that lead to the decline of the bread quality. To overcome the barrier, wheat gluten and carboxymethylcellulose (CMC) were added into potato–wheat composite flour to improve dough machinability and bread quality. The rheological properties, thermo-mechanical properties and microstructures of dough were investigated. The results showed that the interaction between gluten and CMC mitigated the discontinuity of gluten matrix and gluten protein aggregation caused by the addition of potato flour, which yielded a more branched and compact gluten network. The compact three-dimensional viscoelastic structure induced improvements of gas retention capacity and dough stability, making it mimic the machinability properties of wheat flour dough. Bread qualities were apparently improved with the combined use of 4% gluten and 6% CMC, of which specific volume increased by 42.86%, and simultaneously, hardness reduced by 75.93%.     

Copper–4,4′-dipyridyl coordination compound as solid reagent for spectrophotometric determination of reducing sugar employing a multicommutation approach

In this work a multicommuted flow system employing copper–4,4′- dipyridyl coordination compound as the solid-phase reagent for the spectrophotometric determination of reducing sugar was developed. The coordination compound was synthesized through a reaction of the 4,4′-dipyridyl and copper (II) nitrate, under hydrothermal conditions. The complex was characterized by infrared spectroscopy (FTIR), power X-ray diffraction (XRD), scanning electron microscopy (SEM), energy dispersive spectrometer (EDS) and thermogravimetric analysis (TGA). Based on the characterization, a multicommuted spectrophotometric procedure for the determination of reducing sugar using copper (II) complex as solid reagent is proposed. The proposed method was based on the redox reaction between a monosaccharide, such as fructose and glucose (reducing sugar) and Cu(II). This reaction, mediated in an alkaline medium, produces a yellow compound that can be determined by absorption electronic spectroscopy (λ_ABS = 420 nm). Under optimum experimental conditions, a linear response ranging from 1.0 to 20.0 g L⁻¹ (R = 0.9978 and n = 5), a detection (3σ criterion) and quantification (10σ criterion) limit estimated at 0.23 and 0.75 g L⁻¹, respectively, a standard deviation relative of 4.7% (n = 7), for a reference solution of 10.0 g L⁻¹ reducing sugar, and a sampling rate of 75 determinations per hour were achieved. The proposed system was applied to the determination of reducing sugars in coconut water and juices. The analysis of ten samples and the application of the t-test to the results found, and those obtained using reference procedures (AOAC), provided no significant differences at a 95% confidence level. This system enabled the analysis of reducing sugar with ease and simplicity, providing a significant economy of the solid reagent (600 μg per determination) and reducing effluent generation.     

Preparation of metallic silver from Ag2S slurry by direct hydrogen reduction under hydrothermal conditions

Metallic silver has been prepared by direct hydrogen reduction of Ag₂S in basic slurry under hydrothermal conditions. The XRD pattern and SEM micrographs of the reaction product are given. Metallic silver was predominant in the reduction product obtained by using ZnO as additive and PdCl₂ as catalyst at 220 °C, pH 12.0 and 2–3 MPa of partial hydrogen pressure for 4 h.     

Gurum Seeds: A Potential Source of Edible Oil

Cucurbitaceae family seeds are mostly discarded as agro-industrial wastes. Gurum (Citrullus lanatus var. colocynthoide) is an underutilized wild cucurbit plant, closely related to desert watermelon, which is grown abundantly in some African countries. Gurum seeds can play a significant role in health and nutrition due to their high oil content. This review describes the nutritional composition of gurum seeds and their oil profile. Gurum seeds are a good source of oil (27–35.5%), fiber (26–31%), crude protein (15–18%), and carbohydrates (14–17%). Gurum seeds oil is extracted by supercritical CO₂ (SFE), screw press, and solvent extraction techniques. The gurum seeds oil is composed of unsaturated fatty acids with a high proportion of linoleic acid (C18:2) and oleic acid (C18:1). Gurum seeds oil contains various bioactive compounds, such as tocopherols, phytosterols, and polyphenols. It is reported that solvent extraction gives a higher yield than the screw press and SFE, but the SFE is preferred due to safety issues. More studies are required for producing better quality gurum seeds oil by using novel extraction techniques that can increase oil yield.     

Dielectric and microwave-absorbing behavior of hydrated wheat starch-gluten systems in relation to water mobility

Microwave heating has become popular in wheat-based food processing owing to its environmental friendliness, high-efficiency and low energy consumption. Water plays an important role in microwave food processing as it is a highly dielectric material that can react with many food components while being dynamic in complex food systems and affecting the overall dielectric response. In this study, hydrated systems of wheat starch, gluten (GLU) and starch-GLU mixtures (CBF) with different moisture contents were prepared and the variation patterns of their water mobility, dielectric properties and microwave absorption properties were measured. The results of low-field nuclear magnetic resonance (LF-NMR) analysis showed that water mobility was strongly influenced by moisture content and interactions between starch or GLU and water-restricted dynamic migration. In CBF, interactions between starch and water predominated under a reduced effect of GLU. As the water content increased, the complex permittivity showed an upward tendency, and the coupling capability of the hydrated systems with microwave was best at 35% moisture content. And the dielectric response and absorption characteristics of the hydrated systems fluctuated in a non-additive manner due to the interplay between moisture and the system components. Moreover, the correlation analysis was confirmed that the relationship between dielectric response behavior and water mobility, as higher water mobility more strongly influenced the augmentation of the dielectric characteristics and dominated changes in the locations of the microwave absorption peak and reflection loss value. These findings provide a possibility to manipulate the dielectric response changes of wheat-based materials under a microwave field through regulating the water mobility, thereby laying a theoretical basis to improve the utilization of microwave for wheat-based food production.     

Preparation and characterization of chitosan‐stearate complexes and in vitro evaluation on the adsorption of deoxycholic acid salt

Chitosan‐stearate complexes (CSC) were prepared by reacting chitosan (CS) with stearic acid. The formation and characteristics of CSC were studied by FTIR spectroscopy, X‐ray diffraction (XRD), and thermogravimetric analysis (TGA). The results showed that the complexes were synthesized by the electrostatic interaction between the amino group of CS and the carboxyl group of stearic acid. The crystallinity and thermal stability of complexes decreased with the increasing content of stearic acid adsorbed by CS through electrostatic interaction. The in vitro assays show that the complexes of CS adsorbed more deoxycholic acid salt than CS per se at the same pH than that of chitosan. Moreover, CSCs which were more hydrophobic bound bile salt more effectively. POLYM. ENG. SCI., 54:592–597, 2014. © 2013 Society of Plastics Engineers     

Process parameters design of a three-dimensional and five-directional braided composite joint based on finite element analysis

This paper presents an analytical method for designing the configuration of composite joint with three-dimensional (3D) five-directional braided composites. Based on the analysis of 3D braided structure characteristics, the elastic properties of the 3D five-directional braided composites were determined by the volume averaging method. The effects of the braiding angle and fiber volume fraction on the elastic constants of the braided composites were also discussed. Finite element analysis on the load capacity of the 3D five-directional braided composite joint was implemented using the software ANSYS Workbench 14.0. The influence of braiding angle on the stress, strain and deformation of the composite joint under tensile loading were calculated. The results show that when the fiber volume fraction of the 3D five-directional braided preform is given, the equivalent stress of the composite joint decreases monotonically as the braiding angle increases, while the normal stress, maximum principal stress and total deformation firstly decreases and then increases. Based on the finite element analysis, we found that at the fiber volume fraction of 60%, the braiding angle within the range of 30–35° are the optimum processing parameters for the 3D five-directional braided composite joint structure that used in the tensile load 320 N condition.     

Chitosan/tripolyphosphate‐nanoliposomes core‐shell nanocomplexes as vitamin E carriers: shelf‐life and thermal properties

The aim of this study was to prepare the new core‐shell nanocomplexes as vitamin E (VE) carriers through chitosan (CS) coating onto the liposomal membrane surface in combination with sodium tripolyphosphate (TPP) cross‐linking, and investigated their storage and thermal properties by dynamic light scattering, ζ potential and fluorescence. Results showed that no obvious aggregation of nanocomplexes particles appeared and the VE retention rate was over 80% during the 30‐day storage. Thermal experiments demonstrated that the modification of polymers enhanced the stability of liposomes against temperature, including suppressing particle aggregation, ζ potential inversion and membrane fluidity. Compared with the great leakage of VE from uncovered liposomes, the retention rate of VE loaded into nanocomplexes remained around 92% and 97% after heated at 65 °C for 30 min and 80 °C for 16 s, respectively. The findings proved that these nanocomplexes can be employed to protect VE for extending shelf‐life and enhancing thermostability, and provide feasibility for commercial usage.