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BACKGROUND: The consumption of olive oil has been shown to have a positive effect on preventing obesity and hypertension. At the same time, it is recommended to avoid processed meat products as they contain saturated fats. The inclusion of highly unsaturated lipids in food products can lead to rapid oxidation and deterioration of sensory characteristics. The objective of the current work was to encapsulate olive oil and incorporate it into traditional Polish liver pâté. The oil‐in‐water emulsions were formulated with varying levels of oat β‐glucan and were evaluated for droplet size, pH, encapsulation efficiency and rheology. The liver pâtés made using the emulsions with and without β‐glucan were then evaluated for pH, texture, colour, lipid and protein oxidation, thermal stability and sensory properties. RESULTS: The results showed that the oil‐in‐water emulsions had a 100% encapsulation rate of olive oil after 30 days of storage at 4 °C, regardless of the presence of β‐glucan. Although the texture of the emulsion‐enriched liver pâté was different from that of the control, this difference was reduced when β‐glucan was added to the emulsion and then to the pâté matrix. CONCLUSION: Replacing 50% of animal fat with an olive oil emulsion enriched with β‐glucan did not result in any compromise of sensory properties, increase lipid or protein oxidation. These results suggest that it is possible to replace saturated lipids with omega‐3‐rich olive oil. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Composites based on polylactide (PLA) and hydroxyapatite (HA) were prepared using a thermally induced phase separation method. In the experimental design, the PLA with low weight-average molar mass (Mw) and high Mw were tested with the inclusion of HA synthesized as whiskers or hexagonal rods. In addition, the structure of HA whiskers was doped with Zn, whereas hexagonal rods were mixed with Sr salt. The composites were sterilized and then incubated in phosphate-buffered saline for 12 weeks at 37 °C, followed by characterization of pore size distribution, molecular properties, density and mechanical strength. Results showed a substantial reduction of PLA Mw for both polymers due to the preparation of composites, their sterilization and incubation. The distribution of pore size effectively increased after the degradation process, whereas the sterilization, furthermore, had an impact on pore size distribution depending on HA added. The inclusion of HA reduced to some extent the degradation of PLA quantitatively in the weight loss in vitro compared to the control without HA. All produced materials showed no cytotoxicity when validated against L929 mouse skin fibroblasts and hFOB 1.19 human osteoblasts. The lack of cytotoxicity was accompanied by the immunocompatibility with human monocytic cells that were able to detect pyrogenic contaminants. [ABSTRACT FROM AUTHOR]

• Blackseed by-product protein isolate (BBPI) was produced with a yield of 73% protein. • BBPI showed the highest stability and encapsulation at pH10 and pH12 value. • A method to structure the triple-layer films was developed. • Triple-layer films was enriched with BBPI dispersion or emulsion. • BBPI improved UV–Vis barrier and increased antioxidant activity for DPPH parameter. The aim of study was to produce the blackseed protein for applications as a protein dispersion alone or an emulsifier to design of multi-layer film based on furcellaran and chitosan. The protein extraction of blackseed by-product resulted in a blackseed by-product protein isolate (BBPI) with a yield of 73% protein. The obtained BBPI resulted in a high polyphenols content (1543 mg/ml), antioxidant property (DPPH, 67%) and emulsification properties (encapsulation up to 96%), leading to a stable emulsions at pH 10 and 12. For the first time, innovative, active triple-layer films have been developed in the 1st furcellaran layer with BBPI stabilised emulsion or BBPI aqueous extract alone, followed by a 2nd layer of furcellaran and citric acid matrix, and a 3rd layer of chitosan and gelatin matrix. Compared to the control, the tested films showed improved the water behaviour, UV–Vis barrier and increased antioxidant activity for the DPPH parameter (>70%). [ABSTRACT FROM AUTHOR]

The aim of work was to structure and characterise the high rapeseed oil emulsions stabilised by xanthan gum rich whey protein with an inclusion of commercially available added fibre (Vitacel HF0010 plus) as an additional stabiliser. The manufactured emulsions were also tested whether they can re-build the emulsion property after drying, water addition and re-emulsification. The emulsions with a ratio of 60/40 for rapeseed oil to water phase were obtained with a fibre inclusion at 0.25, 0.50 and 1.00% using a high shear homogenisation. Drying processing, rehydration and re-emulsification only led to re-build emulsion structure with 0.50 and 1.00% fibre. After re-emulsification, some fibre occurred as insoluble particles and were allocated at the oil-water interface or continuous phase of emulsion. Interestingly, processed sample with 1.00% fibre had the greatest instability when subjected to in vitro gastric digestion assay. All primary emulsions and processed emulsions with 0.50 and 1.00% fibre, were stable against coalescence with no oil loss and resulted in almost identical droplet size after a day 30 of storage at 4(±1)°C. All the structured emulsions showed shear-thinning behaviour. The fabricated emulsions showed a feature of regaining emulsion structure, which extend their applications in food formulation as clean label emulsions. • High oil emulsions can be produced by xanthan gum rich whey protein concentrate. • Additional fibre leads to an increase of viscoelastic properties. • Processing of emulsion causes the re-structure of emulsions. • Processed fibre rich emulsion destabilises during in vitro gastric digestion. [ABSTRACT FROM AUTHOR]

Highlights: [•] Different hydration properties of main chain and branch points in starch. [•] Observation of pH-insensitive phosphorous site in potato starch. [•] Torsion angles in gelatinized starches were averages of the crystalline A and B type structures. [ABSTRACT FROM AUTHOR]

Different extraction, purification and digestion methods were used to investigate the molecular properties of carbohydrates in arabinoxylan and β-glucan concentrates, dietary fiber (DF) rich breads and ileum content of bread fed pigs. The breads studied were: a low DF wheat bread (WF), whole meal rye bread (GR), rye bread with kernels (RK), wheat bread supplemented with wheat arabinoxylan concentrate (AX) and wheat bread supplemented with oat β-glucan concentrate (BG). The weight average molecular weight (Mw) of extractable carbohydrates in β-glucan concentrate decreased eight-fold after inclusion in the BG bread when exposed to in vitro digestion, while the Mw of purified extractable carbohydrates in AX bread was reduced two-fold, and remained almost unaffected until reaching the terminal ileum of pigs. Similarly, the Mw of purified extractable carbohydrates in GR and RK bread was not significantly changed in the ileum. The AX bread resulted in the highest concentration of dissolved arabinoxylan in the ileum among all the breads that caused a substantial increased in ileal AX viscosity. Nevertheless, for none of the breads, the Mw of extractable carbohydrates was related neither to the bread extract nor ileal viscosity. [ABSTRACT FROM AUTHOR]

This is the first such study in which a gelatin extract obtained from carp skins enriched with dry herbs (thyme or rosemary) has been prepared. Extracts prepared in such a manner were added to furcellaran coatings. Coatings were tested for their mechanical properties and the obtained results showed that the control coatings, and those with the addition of rosemary, had the best strength-related parameters. A new ready-to-cook product was evaluated with regard to the preservative effects of carp skin gelatin coatings containing rosemary and thyme extracts in terms of pH, biogenic amine formulation, microbial changes and sensorial characteristics. The coatings with added rosemary proved effective in inhibiting the formation of biogenic amines, and slowing down the microbial deterioration of carp fillets (reduction by 0.53 and 0.29 log cfu/g). The evaluated herb coatings changed the characteristic taste of fish. Interestingly, the coatings emphasized the natural saltiness of fish meat. [ABSTRACT FROM AUTHOR]

Gelatinized wheat, potato and waxy maize starches were treated enzymatically in order to increase the degree of branching of the amylopectin fraction and thereby change the starch degradation profile towards a higher proportion of slowly digestible starch (SDS). The materials were characterized by single-pulse 1H HR-MAS NMR spectroscopy and in vitro digestion profile according to the Englyst procedure. Using various concentrations and incubation times with branching enzyme (EC 2.4.1.18) without or with additional treatment with the hydrolytic enzymes; β-amylase (EC 3.2.1.2), α-glucosidase (EC 3.2.1.20), or amyloglucosidase (EC 3.2.1.3) the proportion of α-(1-6) linkages was increased by up to a factor of 4.1, 5 and 5.8 in waxy maize, wheat and potato starches, respectively. The proportion of SDS was significantly increased when using hydrolytic enzymes after treatment with branching enzyme but it was only for waxy maize that the proportion of α-(1-6) bonds and the in vitro digestion profile was significantly correlated. [ABSTRACT FROM AUTHOR]

In the paper, a method for producing innovative and active biopolymer double-layer coatings with a matrix based on furcellaran (FUR) and gelatin obtained from salmon skins (GEL) is presented, as well as an aqueous extract of clitoria flower (Clitoria ternatea) (BP). The first layer was based on an innovative combination of gelatin and furcellaran, enriched with an aqueous extract of clitoria flowers, characterized by antibacterial properties. The second layer was a pure combination of these two polymers, designed to provide protection against undesirable external factors. Hydrogels with different contents (1; 1.5; 2%) of the clitoria flower extract (1BP, 2BP, 3BP) inhibited the growth of gram-positive bacteria, and demonstrated antioxidant activity at the level of 1.80 mM Trolox/mg (FRAP method) and 47.57% (DPPH method). The analysed coatings in the applied deformation conditions showed properties typical of gels, with dominance of elastic properties over viscous ones. The shape of the flow curves of the analysed gels is typical for shear thinning non-Newtonian fluids, for which the apparent viscosity decreases with increasing shear rate. The influence of using hydrogels as active coatings on the quality of salmon fillets (Salmo salar) during their refrigerated storage was assessed. It was found that the coating with added clitoria extract had an inhibitory effect on the development of microorganisms during the whole storage period of the fish. The obtained active coatings show significant high applicative potential, however, further research should be carried out using other model food products. • Double-layer coatings with aqueous extract of clitoria flower (BP) were prepared. • Double-layer coating showed inhibition of the growth of gram-positive bacteria and antioxidant activity by FRAP. • Aqueous extract of clitoria flower (BP) gave the coatings active properties. • Coatings with additives have been used as an innovation to extend the quality of fish products. [ABSTRACT FROM AUTHOR]

• Double-layer films with aqueous extract of clitoria flower (BP) were prepared. • Double-layer film showed strong antimicrobial and antioxidant activity. • BP enhanced UV-barrier of double-layer films and give them intelligent activity. • The wrapped fish showed better microbiological parameters and low lipid oxidation. Innovative, intelligent and active double-layer films, based on furcellaran and with the addition of gelatin hydrolysates, have been obtained for the first time. An aqueous extract of clitoria flower in 3 concentrations was included in the 1st FUR layer. The films demonstrated strong antimicrobial effects, but did not exhibit fungicidal properties. The antioxidant properties of the films were within the range of 2.27–3.92 mM Trolox/mg (FRAP method) and 36.67–61.24 % (DPPH method). The films were used as active packaging materials in salmon fillets, which were stored for a period of 12 days in 4 °C. Analysis concerning microbiological properties of the stored fillets showed the possibility of extending their shelf-life by 6 days. Lipid oxidation, determined by TBARS has delayed. The obtained films are a promising material for the packaging industry. This is an important aspect within the context of global food waste and also the need to reduce synthetic materials. [ABSTRACT FROM AUTHOR]