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Krill oil (KO) and the impregnation process to enrich food matrices with bioactive compounds have become relevant. The impregnation process of KO microcapsules into Golden apple tissue was evaluated in this study. A KO emulsion was used at different temperatures to impregnate Golden apple slices. The results show that an increase in temperature causes greater removal of water and penetration of the KO microcapsules. At 60 °C, the volume changes of the samples were evident, obtaining the highest concentration of astaxanthin. Through the impregnation process, it is possible to produce a new food product with potential functional properties. [ABSTRACT FROM AUTHOR]

The aim of this study was to use the process of osmotic dehydration to enrich banana slices with Lactobacillus rhamnosus encapsulated in a double emulsion. The effect of a pulsed vacuum and the concentration of the osmotic solution on the impregnation of the microorganism and on mass transfer during osmotic dehydration of the fruit were assessed. The kinetics of the water loss ( WL), solid gain ( SG) and water activity (a) were obtained using an aqueous solution with 40, 50 and 60% sucrose with emulsion and a vacuum pulse of 50 mbar for 10 and 20 min at the beginning of the osmotic process. The high concentrations of sucrose in the osmotic solution, combined with the application of a pulsed vacuum, produced an increase in the rates of WL and SG of the osmodehydrated banana, as well as a reduction of its a. L. rhamnosus survived at levels above 10 CFU/g in the hypertonic solution and in the osmodehydrated bananas. Scanning electron microscopy (SEM) showed that the encapsulated probiotic adheres to the banana's surface, which demonstrates that double emulsions can be used to impregnate probiotics in vegetal tissues. [ABSTRACT FROM AUTHOR]

In this study, oil-in-water nanoemulsions of paprika oleoresin were prepared by high-power ultrasound. The influence of hydrophilic lipophilic balance (HLB) value and surfactant concentration on the physical and chemical stability and kinetic and thermodynamic properties were investigated. Kinetic data for thermal degradation of red and yellow fractions of carotenoids in nanoemulsions at 25, 35 and 45 °C of storage were used for estimating entropy and enthalpy of activation using the transition state theory. The mean diameters ( Z-average) of the dispersed particles containing paprika ranged from 48 to 250 nm. The carotenoids in nanoemulsions stability increased as the particle size and HLB value decreased. According to the enthalpy-entropy compensation, the carotenoid red fraction was enthalpy driven, whereas the carotenoid yellow fraction was entropy controlled. These results provide useful information for the design of delivery systems to encapsulate and stabilise lipophilic molecules. [ABSTRACT FROM AUTHOR]

Lactobacillus paracasei subsp. paracasei LBC81 microorganisms were encapsulated by fluidized bed drying using water-alginate system incorporating potato starch. The capsules were stored for seven weeks in a w (s) from 0.103 to 0.846 at 25, 35 and 45 °C. The quantitative analysis of microorganisms indicated that the survival of the strain decreased more rapidly over water activity of 0.536, which was considered as critical for maintaining these alive. This water activity can be obtained using the Rockland analysis. The enthalpy-entropy compensation revealed that encapsulated probiotics were kept alive when the adsorption process was controlled by entropy, which was where the critical water activity occurred. [ABSTRACT FROM AUTHOR]

Carotenoids were encapsulated by means of coacervation by using a nanostructured material (NE) prepared with alginate/zeolite valfor 100 (1:3) and another that was non-nanostructured (AA) prepared with alginate at 2 %. The diameter of the AA and NE capsules was ≈1,200 μm. The NE protected the carotenoids at higher water activities ( a) than the AA. The highest retention of carotenoids (7,200 mg/kg dry solids for NE and 2,230 mg/kg dry solids for AA) was observed at water activities corresponding to the minimal integral entropy (≈0.35-0.45 for NE and ≈0.1 for AA). According to the enthalpy-entropy compensation, the water adsorption in the AA capsules was enthalpy driven at a range of 0.115-0.973. However, the NE showed two zones: (1) at low a (0.115-0.4), the water adsorption was controlled by entropy and (2) over an a range of 0.4-0.973, controlled by enthalpy. Atomic force microscope images, moisture content corresponding to micropore volume and thermodynamic properties suggest that the adsorption process and the carotenoids stability were controlled by entropic barriers when the water molecules were adsorbed in the micropores (nanopores with pore diameter <2 nm). The practical use of these results is that increasing the number of micropores in the solid matrix of wall materials is possible to improve the preservation of nutrients and functional substances during processing and storage of foods. [ABSTRACT FROM AUTHOR]

Enthalpy-entropy compensation and water transfer in osmotically dehydrated agar gel were studied by carrying out experiments at 30, 40, and 50°C in a 60% (w/w) sucrose solution. An additional experiment was carried out at the isokinetic temperature (TB = 14°C) to confirm the physical meaning of TB. When osmotic dehydration (OD) was carried out at the isokinetic temperature, the diffusion coefficient remained constant (≈0.54 × 10-10 m2/s) during the entire process and the weight loss reached a limit (≈0.277 g/g) when the process was performed at TB. Leffler's criterion indicated that diffusion mechanism was entropically controlled given the internal resistance developed during OD. Results were confirmed by the linear relationship found between the relaxation time and entropy variation according to the Adam and Gibbs equation. [ABSTRACT FROM AUTHOR]

In this study, oil-in-water nanoemulsions of paprika oleoresin stabilized with soy lecithin, whey protein concentrate and gum Arabic were prepared by high-pressure homogenization. Oil-in-water nanoemulsions were characterized through interfacial tension, mean particle size, polydispersity index (PDI), and the physical and chemical stability during storage. Kinetic data for degradation of total carotenoids were used for estimating entropy and enthalpy of activation using transition state theory. Whey protein concentrate and soy lecithin were more effective to forming droplets at the nanometric range (d < 150 nm) than gum Arabic (d < 539.6 nm). The particle size of the nanoemulsions decreased as the interfacial tension increased. The carotenoids in nanoemulsions stability increased as the interfacial tension, PDI and entropy decreases. According to the enthalpy–entropy compensation, whey protein concentrated, and gum Arabic were enthalpy-driven, whereas soy lecithin was entropy-driven (T B < T hm). These results provide useful information for designing delivery systems to encapsulate and stabilize lipophilic molecules. Image 1 • Carotenoid nanoemulsions (d < 200 nm) were designed using natural emulsifiers. • The interfacial and thermodynamic properties on stability of nanoemulsions were studied. • Whey protein concentrate and soy lecithin were more effective than gum Arabic. • The stability increased as the interfacial tension, particle size and entropy decreases. [ABSTRACT FROM AUTHOR]

This study aimed to determine storage conditions for microparticles containing habanero pepper extracts with maltodextrin (MD) and a 95:5 w/w mixture with precipitated silica (MDSP) as wall materials. State diagrams (SD) using water adsorption isotherms and glass transition temperatures were created. Monolayer values were 6.17 g (MD) and 6.76 g (MDSP) of water/100 g d.s. Critical water activity values (awC) were 0.49 for MD and 0.41 for MDSP. When stored at aw > awC, both samples underwent physical transformations, with significant color changes (ΔE > 8). Conversely, storage below awC resulted in minimal changes (ΔE < 4), consistent with the SD. [ABSTRACT FROM AUTHOR]

BACKGROUND The search for natural, novel, high-quality, stable food ingredients is an ongoing practice in the food industry. Pulp of borojo ( Borojoa patinoi Cuatrecasas), which is a fruit of the Colombian Pacific region, can be separated into three phases: liquid ( LP), medium ( MP) and solid ( SP) phases. The objective of this work was to evaluate the effect of the three-phase composition and gum arabic on their glass transitions temperatures ( Tg). The best mixture, LP-MP, MP-SP and LP-SP and gum arabic ( GA) was identified by response surface methodology. RESULTS When adding GA to SP borojo phase in a 1:1 proportion, the resulting Tg of the mixture was 132.27 °C whereas Tg for GA and SP-phase were 154.89 °C and 79.86 °C respectively, which supported this combination as attractive from a processing perspective and supports an industrial advantage of using borojo as food ingredient. Phases were characterized by high-performance liquid chromatography, Fourier transform infrared spectroscopy, confocal laser scanning microscopy and mass spectrometry. Low molecular weight compounds such as fructose for MP lowered Tg whereas the presence of lignin increased Tg of the mixtures as with the SP. CONCLUSIONS The addition of GA significantly increased Tg of borojo phases so leading to propose them as novel food processing materials. © 2015 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Avocado pulp is highly susceptible to deterioration. The objective of this work was to evaluate the physicochemical and antioxidant properties of avocado powder with and without ginger extract. Ginger extract and inlet temperature at 160°C improved antioxidant properties measured by DPPH inhibition (62.51%), FRAP (118.44 mg TE/g powder), and ABTS (53.35 mg TE/g powder), while the use of a higher spray‐drying temperature (180°C) adversely affected color parameters and flow properties. The retention of total polyphenols in the powder during the spray‐drying process varied from 64.46% to 77.44%. Changes in color and antioxidant activity showed first‐order kinetics and the powders exhibited greater stability at a lower water activity of storage. The addition of ginger extract, a drying temperature of 160°C, and lower water activity favor the stability of avocado powder during storage. This powder can be used as a functional ingredient in various food, pharmaceutical, or cosmetic formulations. Novelty impact statement: This work demonstrated that the addition of ginger extract rich in natural antioxidants improves the physicochemical and antioxidant stability of avocado pulp powders using maltodextrin as a carrier during the drying process and during storage at different storage temperatures. This research impacts on the knowledge that exists to date about the preparation of avocado powder added with ginger, their properties, and potential use in food, pharmaceutical, biotechnological, and cosmetic applications. [ABSTRACT FROM AUTHOR]

Ardisia compressa Kunth fruit juice is rich in bioactive compounds with proven health benefits and a characteristic intense purple colour. In this investigation the effect of the wall material (using soy protein isolate (SPI) and whey protein isolate (WPI)) and type of microencapsulation (spray drying (SD) and freeze-drying techniques (FD)) on the physicochemical properties, antioxidant properties and stability in different conditions storage of the microcapsules of the juice of Ardisia compressa Kunth was evaluated. The results obtained showed that the powders developed by FD and SD exhibited differences in colour parameters, as well as physicochemical and antioxidant properties. SPI and WPI powders obtained by FD exhibited higher retention of colour, polyphenols and antioxidant activity after the drying process and during storage. Stability tests revealed that the samples obtained presented first-order degradation of polyphenols and zero-order degradation of colour, and the conditions of greatest stability were found at low water activities (0.1–0.3) at a temperature of 25 °C. The microcapsules exhibited variable morphology depending on the production technique. In conclusion, freeze-drying, using WPI and SPI as wall material, improve stability to colour, polyphenols and antioxidant activity to microcapsules produced with Ardisia compressa juice, demonstrating potential for application as a natural colourant or functional additive. [Display omitted] • Ardisia compressa juice powders and their potential as colourant was investigated. • FD powder presented a higher retention of polyphenols and colour during storage. • The powders showed a correlation in the retention of colour and polyphenols during storage. • Ardisia compressa juice powders can be used as a natural food colourant. [ABSTRACT FROM AUTHOR]