Deep‐fat frying under moderate vacuum of potato cylinders

This study evaluates parameters relating to the mass transfer during the frying of potato cylinders at different temperatures (100, 120 and 140 °C) and moderate vacuum (around 25 kPa). In all cases, there is a linear relation between water loss and fat uptake. The parameters relating to the textural and structural modifications show less marked changes in vacuum fried products compared to those fried under atmospheric pressure. The maximum penetration force reaches 30%–40% of the initial hardness in vacuum frying and 10% for atmospheric pressure frying; starch gelatinization and pectin methylesterase enzyme activity reduce more quickly under atmospheric pressure, although after 240 s both values are negligible. The scanning electron microscopy images verify that the surface of potato cylinders fried under vacuum or atmospheric pressure are completely different as a result of the steam being released at different temperatures.     

Application of nine air-dried Capsicum annum cultivars as food preservative: Micronutrient content,antioxidant activity,and foodborne pathogens inhibitory effects

Capsicum annum cultivars Yellow cayenne, Portafortuna, Idealino, Sole, Duemila, Pellegrino, Fantasia, Loco, and Effix were investigated for their antioxidant properties and foodborne pathogens inhibitory activity. The total phenols, flavonoids, anthocyanins, capsaicinoids, carotenoids, ascorbic acid, and vitamin E content were also determined. Duemila and Portafortuna cultivars showed the highest total phenol content with values of 924.3 and 935.0 mg of chlorogenic acid equivalents/100 g dried weight, respectively. Idealino pepper presented the highest capsaicin content (2932.1 μg/g dried weight). The antioxidant capacity was evaluated by using 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid test, 2,2-diphenyl-1-picrylhydrazyl test, and ferric reducing ability power assay. Both Pellegrino and Idealino samples exhibited a promising radical scavenging ability against 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid radical with IC₅₀ values of 45.2 and 45.7 μg/mL, respectively. All the extracts were able to inhibit the growth of Staphylococcus aureus and Listeria monocytogenes investigated strains. The most active are Effix and Fantasia peppers with minimal inhibitory concentration between 12.5 and 25.0 mg/mL, respectively. Overall, these results support the use of these pepper species as dried extract in food preservation.     

Characterization of micellar systems produced by new amphiphilic conjugates of poly(ethylene glycol)

This study proposes polymeric micelles produced using new amphiphilic conjugates between amino- or carboxy-mPEG₂₀₀₀ and three different α-lipoamino acids (PEG-LAA). The characterization of these colloidal systems showed CMC values, in the order of 10^?5?M, that are interesting in the view of an in vivo administration. The PEG-LAA micelles also showed a good stability at 37?°C and upon dilution in aqueous media. Using a colored probe as a model lipophilic compound, the loading efficiency and in vitro release profile were also outlined.     

Synthesis,structure and behavior of new polycaprolactam copolymers based on poly (ethylene oxide)–poly (propylene oxide)–poly (ethylene oxide) macroactivators derived from Pluronic block copolymers

Novel series of poly (CL–co–Pluronic) polymers were successfully synthesized in situ by ring-opening polymerization (ROP) of ε-caprolactam (ε-CL). The copolymerization was activated by new type macroactivators (MAs) based on hydroxyl-terminated poly (ethylene oxide)-poly (propylene oxide)-poly (ethylene oxide) [PEO-PPO-PEO] triblock copolymers, known under the trade name Pluronic^®. Toluene-2,4-diisocyanate (TDI) was used to obtain the isocyanate-terminated Pluronic prepolymers. The corresponding MAs were synthesized in situ with an N-carbamoyllactam structure. As an initiator of the copolymerization processes was used sodium lactamate (NaCL). To confirm the influence over the copolymerization process, microstructure, composition and molecular weight of the polymeric products two new types MAs based on Pluronic (P123 and F68) have been varied from 2 to 10 wt.% (vs. the monomer ε-CL). The structure of the both Pluronic based macroactivators (MAs) and accordingly obtained two series poly (CL-co-Pluronic) polymers were confirmed by ¹H NMR and FT-IR analyses. Additionally, the structure, molecular weight, physicomechanical behavior, thermal stability and morphology of the new synthesized poly (CL–co–Pluronic) polymers have been investigated by Differential Scanning Calorimetry (DSC), Wide-Angle X-ray Diffraction (WAXD), Thermogravimetric Analysis (TGA) and Scanning Electron Microscopy (SEM) analysis.     

In vitro inhibition of dipeptidyl peptidase IV by peptides derived from the hydrolysis of amaranth (Amaranthus hypochondriacus L.) proteins

Bioactive compounds present in foods could potentially have beneficial effects on human health. In this study we report the in vitro inhibitory capacity of peptides released from amaranth seed proteins after enzymatic digestion, against dipeptidyl peptidase IV (DPPIV); an enzyme known to deactivate incretins, hormones involved in insulin secretion. Other seeds, such as soybean, black bean, and wheat were also tested. The highest inhibition of DPPIV was observed with amaranth peptides released after simulated gastrointestinal digestion, showing an IC₅₀ of 1.1 mg/mL in a dose-dependent manner. In silico tryptic digestion of amaranth globulins was carried out releasing peptides larger than 13 residues. Some of these peptides were used for the in silico prediction of their binding modes with DPPIV. Docking models showed that the possible mechanism of globulin peptides to inhibit DPPIV was through blocking the active dimer formation. Peptides were also found inside the major cavity where the natural substrates reach the catalytic site of the enzyme. This is the first report of the identification of inhibitory DPPIV peptides from amaranth hydrolysates and the prediction of their binding modes at the molecular level, leading to their possible use as functional food ingredients in the prevention of diabetes.     

Co-Expression and Co-Localization of Cartilage Glycoproteins CHI3L1 and Lubricin in Osteoarthritic Cartilage: Morphological,Immunohistochemical and Gene Expression Profiles

Osteoarthritis is the most common human arthritis characterized by degeneration of articular cartilage. Several studies reported that levels of human cartilage glycoprotein chitinase 3-like-1 (CHI3L1) are known as a potential marker for the activation of chondrocytes and the progression of Osteoarthritis (OA), whereas lubricin appears to be chondroprotective. The aim of this study was to investigate the co-expression and co-localization of CHI3L1 and lubricin in normal and osteoarthritic rat articular cartilage to correlate their modified expression to a specific grade of OA. Samples of normal and osteoarthritic rat articular cartilage were analyzed by the Kellgren–Lawrence OA severity scores, the Kraus’ modified Mankin score and the Histopathology Osteoarthritis Research Society International (OARSI) system for histomorphometric evaluations, and through CHI3L1 and lubricin gene expression, immunohistochemistry and double immuno-staining analysis. The immunoexpression and the mRNA levels of lubricin increased in normal cartilage and decreased in OA cartilage (normal vs. OA, p < 0.01). By contrast, the immunoexpression and the mRNA levels of CHI3L1 increased in OA cartilage and decreased in normal cartilage (normal vs. OA, p < 0.01). Our findings are consistent with reports suggesting that these two glycoproteins are functionally associated with the development of OA and in particular with grade 2/3 of OA, suggesting that in the future they could be helpful to stage the severity and progression of the disease.