共查询到20条相似文献，搜索用时 15 毫秒
1.
Carotenoids are lipophilic secondary plant compounds, and their consumption within fruits and vegetables has been positively correlated with a decreased risk of developing several chronic diseases. However, their bioavailability is often compromised due to incomplete release from the food matrix, poor solubility and potential degradation during digestion. In addition, carotenoids in food products are prone to oxidative degradation, not only lowering the nutritional value of the product but also triggering other quality deteriorative changes, such as formation of lipid pro-oxidants (free radicals), development of discolorations or off-flavor defects. Encapsulation refers to a physicochemical process, aiming to entrap an active substance in structurally engineered micro- or nano-systems, in order to develop an effective thermodynamical and physical barrier against deteriorative environmental conditions, such as water vapor, oxygen, light, enzymes or pH. In this context, encapsulation of carotenoids has shown to be a very effective strategy to improve their chemical stability under common processing conditions including storage. In addition, encapsulation may also enhance bioavailability (via influencing bioaccessibility and absorption) of lipophilic bioactives, via modulating their release kinetics from the carrier system, solubility and interfacial properties. In the present paper, it is aimed to present the state of the art of carotenoid microencapsulation in order to enhance storability and bioavailability alike. 相似文献
2.
3.
Ren Li Qi Wang Guoliang Zhao Hui Peng Dongjie Zhang Zhijiang Li 《International Journal of Food Science & Technology》2022,57(8):5175-5185
The effects of germination time on phenolic, flavonoid, anthocyanin, antioxidant capacities, inhibition capacity of α-amylase, bioaccessibility of phenolic and digestibility of starch in sorghum were evaluated in this study. The levels of total phenolic, flavonoid and anthocyanin in germinated sorghum for 48 h increased by 39.74%, 37.28% and 52.21%, respectively. Germination also increased the composition of phenolic, flavonoid and anthocyanin in sorghum, and their antioxidant capacity and inhibitory rates of α-amylase. Additionally, in vitro digestion results showed that phenolic bioaccessibility increased by 10.18%, and digestibility of starch and expected glycaemic index (eGI) decreased by 13.87% and 5.26 in germinated sorghum for 48 h compared with the ungerminated sorghum. These results indicate that germination might be a green method to improve the nutritional quality of sorghum and promote the development of germinated whole-grain food. 相似文献
4.
功能因子的储藏稳定性和控制释放是通过一定的微囊化控释传输系统来实现的。本研究采用挤出滚圆和流化床薄膜包衣技术,构建了基于液态食品体系的醋酸酯抗消化淀粉薄膜包衣微丸传输系统,分别考察了不同厚度的醋酸酯淀粉薄膜包衣微丸在酸奶中储藏过程及体外模拟人体消化道运转过程中功能因子的释放规律及微丸表面包衣膜层的微观形貌变化。研究表明,在相同的储藏时间下,包衣厚度越大,微丸表面包衣膜层越完好,越能有效阻止功能因子的释放;当醋酸酯抗消化淀粉包衣增重达到9.94%时,其中的功能因子在储藏22d不释放;同时,在酸奶中储藏不同时间后,不同包衣厚度的微丸在模拟消化道中运转时的表面形貌变化与其释放情况相符。研究为筛选适合液态食品体系的功能因子控释传输载体材料及控释传输系统的构建奠定了基础。 相似文献
5.
Jing-Yu Chen Kandi Sridhar Pi-Jen Tsai 《International Journal of Food Science & Technology》2021,56(12):6601-6610
Glycation is the reaction of the carbonyl group of the reducing sugars to form advanced glycation end products (AGEs), which are major contributors to glycation-related diabetes. Hence, it is necessary to find an alternative approach in management of diabetes that can reduce the formation of AGEs. Therefore, we investigated the anti-glycation and starch hydrolysing enzymes inhibition by djulis (Chenopodium formosanum Koidz.) hull, leaf and seedling treated with enzymatic hydrolysis (EH) and studied the possible phenolic compounds responsible for the anti-glycation efficacy. Djulis samples treated with EH showed a high inhibitory effect on AGEs (65.04–72.77%), methylglyoxal (80.01–90.70%), α-amylase (86.37–93.50%) and α-glucosidase (35.50–38.16%). Bioactive compounds were significantly contributed to the anti-glycation potential of djulis samples. Therefore, djulis hull, leaf and seedling treated with EH could be used as a natural potential source in the prevention of glycation-associated diabetes, health risks and to increase food productivity. 相似文献
6.
Chun Xiao Li Fu Rong Wang Bing Zhang Ze Yuan Deng Hong Yan Li 《Journal of food science》2023,88(2):696-716
The impact of phenolic compounds on the human body depended on the type, content, bioavailability, and antioxidant activity. After digestion, different phenolic compounds had different changes of bioavailability and antioxidant activity, which needed to be considered in the application. In this experiment, the structural stability and antioxidant activity of 27 phenolic compounds (phenolic acids, flavonols, flavonoids, and flavanones) were investigated during the in vitro simulated digestion. This experiment eliminated the influence of food matrix, provide a basis for regularity for the changes of phenolic substances in different materials. Results showed that the bioaccessibility of phenolic compounds with different structures varied, and there was a conformational relationship between the structure and stability. After oral digestion, most of the phenolic compounds underwent degradation and the cellular antioxidant activity (CAA) values decreased to a large extent (p < 0.05). After gastric digestion, the content (p > 0.05) and CAA values (p < 0.05) of most phenolic compounds increased. However, after intestinal digestion, the phenolic compounds were degraded to a greater extent, and different structures of phenolic compounds had different changes in CAA values (p < 0.05). In general, the CAA values of most phenolic compounds after in vitro digestion were lower than the initial value. The 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2′-azino-bis (3-ehylbenzthiazoline-6-sulfonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) values of phenolic acids and flavonols decreased after in vitro simulated digestion (p < 0.05), while the values of DPPH, ABTS, and FRAP of most flavonoids (p < 0.05) increased. The increased oxygen radical absorption capacity (ORAC) values were found in most phenolic acids, flavonols, and flavonoids (p < 0.05), and most flavanones showed unremarkable changes in ORAC values (p > 0.05). In general, the changing trend of chemical-based antioxidant activity was consistent with the content of phenolic compounds. 相似文献
7.
8.
Qazi A. Showkat Jahangir A. Rather Abida Jabeen B. N. Dar H. A. Makroo Darakshan Majid 《International Journal of Food Science & Technology》2021,56(5):2205-2214
Lotus plant parts such as flower, seed, root, leaf and stem or rhizome have a great potential for food and non-food applications. This review recognises the nutritional and therapeutic benefits, functional behaviour, post-harvest processing and applications of the lotus plant. Its unique bioactive constituents, such as phenolic compounds, alkaloids, flavonoids and essential oils, have proven efficacy in improvement of health. The good amount of dietary fibre, starch, vitamins and minerals suggest that it has potentially an appropriate opportunity for future valorisation and application as functional additive and ingredient in the food industry. As a functional ingredient for use in the food industry like flour in bakery industry, as an antioxidant, for incorporation in baby foods, extruded products, beverages etc. there is a need to study the characteristics of lotus plant especially the rhizome part. 相似文献
9.
Predrag Putnik Francisco J. Barba Jose Manuel Lorenzo Domagoj Gabrić Avi Shpigelman Giancarlo Cravotto Danijela Bursać Kovačević 《Comprehensive Reviews in Food Science and Food Safety》2017,16(6):1345-1358
Mandarins are a member of the Citrus genus and are the focus of growing commercial interest, with satsuma mandarins (Citrus unshiu) and the common mandarin (Citrus reticulata Blanco) being the most important mandarin varieties. The possible health benefits and functional properties of those fruits are often associated with the antioxidative function of vitamin C, carotenoids, and phenolic compounds. While most mandarins are consumed fresh, many are processed into juices (mostly cloudy), usually via thermal processing which can lead to the creation of off‐flavors and may diminish nutritional quality. The aim of this review is to summarize the most significant and recent information on the safety, sensorial properties, and nutritional benefits of mandarins and their processing into juice. The article also discusses recent information regarding the bioaccessibility of valuable, mandarin specific, compounds. 相似文献
10.
11.
Nurdan Ozdemirli Senem Kamiloglu 《Journal of the science of food and agriculture》2024,104(4):2165-2173
12.
随着现代社会经济的快速发展,人们生活水平显著提高,饮食需求从吃饱求生存转变为吃好求健康,未来食品成为食品领域学术界和产业界关注的热点。以淀粉基食品为代表的碳水化合物为人体主要能量来源,但淀粉基食品在人体内易消化后造成能量过剩,带来一系列亚健康问题。在加工过程中可通过改变淀粉及其部分降解产物分子结构或键型来降低其热量,同时还兼具益生功能,这有利于迎合未来大众消费者对营养健康的需求,已成为未来食品领域研究的重要组成部分。作者概述了淀粉改性产品种类及其生化特征和生理功能,并重点阐述了其制备方法研究进展,可为进一步开发和生产淀粉基未来食品提供理论基础和技术指导。 相似文献
13.
Qi-rui Hu Peng-wei Lai Fang Chen Yan-fang Yu Bing Zhang Hongyan Li Rong Liu Yawei Fan Ze-yuan Deng 《Journal of food science》2022,87(3):1230-1243
14.
15.
16.
Maria Jaízia dos Santos Alves;Wilson Daniel Caicedo Chacon;Alcilene Rodrigues Monteiro;Germán Ayala Valencia; 《Starch - St?rke》2024,76(3-4):2300162
New trends in the food industry are focused on the development of fortification foods. Gelatin candies are foods widely consumed by the population and they are selected for incorporation with starch nanoparticles (SNPs) obtained by nanoprecipitation and loaded with phenolic compounds from propolis extract (PE). Water activity and total soluble solids result in stable gelatin candies at room temperature and 30% RH (relative humidity) from the microbiological point of view. According to the results, the addition of starch nanoparticles (SNPs) in gelatin candies does not prove to be a factor that influences texture parameters, especially hardness, gumminess, and chewiness. Candies containing SNPs loaded with the phenolic compounds from PE have high total phenolic compounds (324–362 mg of GAE 100 g−1) and antioxidant activity (133–136 µmol TROLOX 100 g−1). The stability of the starch nanoparticles loaded with the phenolic compounds from propolis extract in the gummy candy is confirmed, exhibiting this food product a yellow color, representing a promising application for these natural additives in the food industry. These results indicate that SNPs loaded with the phenolic compounds from PE can be used for gelatin candies fortification aiming to develop functional foods. 相似文献
17.
Laura Martins Fonseca Francine Tavares Silva Natalia Pontes Bona Francieli Moro Stefanello Caroline Dellinghausen Borges Alvaro Renato Guerra Dias Elessandra da Rosa Zavareze 《Starch - St?rke》2020,72(7-8):1900280
This study aims to produce aerogels with pinhão (Araucaria angustifolia) coat extract using native and anionic starches as carrier matrix and evaluate its effect on cell viability, in vitro cytotoxicity, and in vitro digestibility using C6 rat glioma cells. The aerogels are prepared by the gelatinization of starch and several freeze/thaw cycles. The pinhão coat extract (PCE) is incorporated into the aerogels in concentrations of 5 and 10% (w/w) and evaluated for morphology. Glioma (C6) cells are exposed to free PCE at concentrations of 25, 50, 100, 200, and 300 µg mL−1 and the aerogels at 300, 700, 1000, and 2000 µg mL−1 for 48 h and 72 h. Phenolic compounds are quantified during in vitro digestion simulation. The free PCE demonstrated a significant (p < 0.05). anti-tumor effect at the tested concentrations and time treatments. The aerogels containing 10% PCE reduce cell viability at the highest concentrations (2000 µg mL−1) in 48 and 72 h. The aerogels release 37–96% of phenolic compounds during in vitro digestion. The native and anionic starch aerogels are a highly efficient matrix with potential application as phenolic compound carriers with anti-tumor activity. 相似文献
18.
Tomás Lafarga Eimear Gallagher Ariadna Bademunt Gloria Bobo Gemma Echeverria Inmaculada Viñas Ingrid Aguiló-Aguayo 《International Journal of Food Science & Technology》2019,54(3):634-640
The effects of the inclusion of broccoli co-products into crackers on the bioaccessibility as well as their overall physical and nutritional quality were evaluated. Crackers were formulated using a 12.5 or 15.0% flour substitution level. Broccoli-containing crackers presented higher specific volume and spread ratio and lower weight and specific volume than control crackers (P < 0.05). Crackers containing broccoli co-products showed an increased green hue and a higher colour intensity (P < 0.05). Incorporation of broccoli co-products into crackers significantly increased the total phenolic content and antioxidant capacity (P < 0.05). A simulated gastrointestinal digestion suggested that the amount of phenolic and antioxidant compounds released during digestion might be higher than what could be expected from common water-organic extracts. The incorporation of broccoli co-products into baked crackers would not only reduce the amount of food discarded as waste but also promote health and open novel commercial opportunities to food processors. 相似文献
19.
Anna Marinopoulou Maria Zoumaki Athanasios Goulas Dimitris Petridis Stylianos Raphaelides Antonios Aslampaloglou Achileas Tzikas Vassilis Karageorgiou 《Starch - St?rke》2022,74(1-2):2100176
Starch systems containing bioactive compounds (ibuprofen, acetylsalicylic acid, paracetamol, myristic acid) are produced in a pilot plant scale spray dryer. The obtained powders are characterized in terms of their physical properties namely moisture, solubility, bulk and tapped density, suspensibility, hygroscopicity, cohesiveness, flowability, and particle size. The effect of spray drying processing parameters and storage relative humidity on the physical properties of powders is investigated. Light microscopy and Confocal Laser Scanning Microscopy (CLSM) are used to characterize the morphology of the powders and assess possible interaction of amylose with the bioactive compounds. A multiple response optimization is performed to determine the optimal physical properties for achieving the ideal powder formulation that jointly satisfy the spray drying operating conditions. Results revealed that the physical properties of powders are mainly affected by the different operating conditions employed during spray drying. All samples displayed significant differences in their physical properties. Microscopic examination showed the presence of disrupted and intact starch granules, albeit swollen. The optimal processing parameters for the production of spray dried powders with more satisfactory physical properties are obtained at high inlet temperatures. Principal component analysis (PCA) and cluster analysis (CA) showed that there are strong positive correlations among the physical properties of the powders. 相似文献