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Effect of fruit and cereal grain-based beverage studies on the lipid profile are limited. Pomegranate fruit and quinoa grains are known for their abundance of polyphenols with several health beneficial effects. The present study was carried out to investigate the effects of oral administration of beverage containing pomegranate juice and quinoa seed extract in obese rats. Different beverage combinations of pomegranate juice and quinoa extracts were formulated and screened by sensory evaluation. The selected beverage product containing 80% pomegranate juice and 20% quinoa extract maintained at 15° Bx was evaluated for its effect on the serum triglycerides, total cholesterol, high density lipoprotein (HDL), low density lipoprotein (LDL) and very low-density lipoprotein (VLDL) among the experimental rats. Administration of 5 and 10 mL of beverage product reduced the cholesterol and triglycerides levels ranging between 18.65 and 19.54 and 16.51 to 17.02%, respectively. Similarly, VLDL and LDL were reduced in the obese rats fed with beverage product ranging between 12.93 and 14.69 and 13.66 to 14.64%, respectively. There was increment of 18–20% in the HDL content by administration of the beverage product in obese rats. The impact of the formulated beverage was found to have significant effect on the lipid profile, which can be utilized as a functional food beverage. [ABSTRACT FROM AUTHOR]

In this study, we achieved the biosynthesis of novel 7–8 nm iron-oxide nanoparticles in the presence of different concentrations (5 to 50% w/v) of commercial white quinoa extract. Initially, quinoa extract was prepared at various concentrations by a purification route. The biosynthesis optimization was systematically monitored by X-ray diffraction, and the Rietveld quantitative analysis showed the presence of goethite (5 to 10 wt.%) and maghemite phases. The first phase disappeared upon increasing the organic loading (40 and 50% w/v). The organic loading was corroborated by thermogravimetric measurements, and it increased with quinoa extract concentration. Its use reduces the amount of precipitation agent at high quinoa extract concentrations with the formation of magnetic nanoparticles with hard ferrimagnetic character (42 and 11 emu g−1). The enrichment of hydroxyl groups and the negative zeta potential above pH = 7 were corroborated by a reduction in the point of zero charge in all the samples. For alkaline values, the zeta potential values were above the stability range, indicating highly stable chemical species. The evidence of hydroxyl and amide functionalization was qualitatively observed using infrared analysis, which showed that the carboxyl (quercetin/kaempferol), amide I, and amide III chemical groups are retained after biosynthesis. The resultant biosynthesized samples can find applications in environmental remediation due to the affinity of the chemical agents present on the particle surfaces and easy-to-handle them magnetically. [ABSTRACT FROM AUTHOR]

Phenolic compounds found in plants have an unstable structure and can easily exhibit degradation reactions in external environmental factors. It is important to protect these active ingredients from environmental conditions. The encapsulation process emerges as an effective solution to this situation. In this study, microencapsulation studies of quinoa plant extract, which is known to have useful active ingredients, were carried out. Microcapsules loaded with quinoa extract (QE) were prepared by the complex coacervation method using two natural polymers, gelatin, and gum Arabic, as wall material. A response surface methodology (RSM) was used to optimize the conditions for encapsulation efficiency. The encapsulation efficiency of the microencapsulated quinoa extract (MQE) was investigated in terms of three variables: stirring speed, core material amount, and surfactant concentration. The highest efficiency obtained as a result of experiments was found at 70.895%. Morphological analysis images of the microcapsules confirmed the capsule structure. Fourier transform infrared spectroscopy analysis confirmed the interaction between gelatin and gum Arabic and similarities in the quinoa extract and microcapsule bands showed that the extract was encapsulated. Thermogravimetric analysis results also proved the thermal stability of microcapsules. The microcapsules obtained with the experimental design formulation were observed to have general sizes of ∼4–120µ. Quinoa extract containing phenolic compounds was microencapsulated. The effects of three different variables (mixing speed, core material amount, and surfactant concentration) on encapsulation efficiency were investigated. The highest encapsulation efficiency was obtained at 1500 rpm, 5.00 g core material amount, and 0.5% surfactant concentration, and the yield was achieved at 70.895%. Microcapsules were prepared under optimum conditions in the reaction surface methodology and the obtained microcapsules were characterized morphologically and chemically. [ABSTRACT FROM AUTHOR]

This study investigated the impact of supplementing goats' milk with quinoa extracts, in the range of 5, 10 and 15 g/100 g on the milk fermentation. The properties of yoghurt produced from this milk, which include viscosity, microstructure and sensory acceptability, were assessed. The supplementation of goats' milk with quinoa extracts, particularly permeate extract, reduced the fermentation time and enhanced the viability of lactic acid bacteria. Supplementation of yoghurt with increased levels of quinoa extracts increased the apparent viscosity and changed the yoghurt protein matrix. Panellists highly accepted the yoghurt that contained quinoa permeate extract. [ABSTRACT FROM AUTHOR]