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Skim milk was microfiltered in a pilot system equipped with ceramic membranes that have a novel configuration in their active layer, for the production of microbiologically‐stable milk. The linear velocity (LV), temperature (T), and transmembrane pressure (TMP) were studied to assess the effect on bacterial reduction and protein permeation in the microfiltration system. Statistical analysis showed significant effects (α = 0.05) of T on flux, LV on protein permeation, and all the three conditions on the logarithmic reduction of microorganisms. The optimal operational conditions in the system obtained by the surface response method were LV = 6 m/s, T = 30°C, and TMP = 1.5 bar. These operational conditions ensured high filtration performance and a logarithmic reduction of bacteria by 4.55 log and extension of the shelf life to 5 days during storage at 4°C, the microbiological stability of microfiltered milk was not affected by the addition of prebiotic agave fructans of a high degree of polymerization. The microfiltration allows microbiological stability, conservation of functional compounds, and preservation of organoleptic sensory properties of milk, for the production of healthy and innocuous fresh dairy products with higher shelf life. [ABSTRACT FROM AUTHOR]

[Display omitted] • UPLC analysis revealed the presence of important bioactive compounds. • Q. funebris flower oil extract contains omega 3 and omega 6 fatty acids. • Isolongifolene was the major volatile compound in the essential oil of Q. funebris. • Q. funebris flowers are rich in magnesium and potassium. • Methanol extract exhibited antimicrobial properties against pathogen bacteria. The flowers of Quararibea funebris tree are an important component of tejate, a traditional Mexican beverage. The flowers exhibited a high concentration of total polyphenolic compounds, total carotenoids, and vitamin C. UPLC analysis revealed the presence of salicylic acid, kaemferol-3-O-glucoside, trans -cinnamic acid, rutin, scopoletin, l -phenylalanine, 4-coumaric acid and quercetin-3-glucoside, among others metabolites. The flowers exhibited volatile compounds as isolongifolene, α-cedrene, 2,5,5-trimethyl-2,3,4,5,6,7-hexahydro-1H-2,4a-ethanonaphthalene, while that linoleic acid, palmitic acid, and linolenic acid were the major fatty acids present in the oil extract. Magnesium, potassium, and calcium were the minerals most abundant in the flowers. In addition the methanolic extract of the flowers exhibited antimicrobial properties against the tested pathogenic microbial strains. In conclusion, these results showed that the Q. funebris flowers not only have an aromatic and flavoring power for the Tejate beverage, but also contains compounds with antioxidant, antimicrobial, and nutraceutical potential, which helps to explain its therapeutic uses. [ABSTRACT FROM AUTHOR]

Cardiovascular diseases are the leading cause of death in the world. High cholesterol is one of the biggest risk factors for these diseases, so the need for natural sources that can lower cholesterol has been of interest since the medications used often cause adverse effects. Hypocholesterolemic capacity has been evaluated in microorganisms, mainly probiotics, which have been extensively studied, and a positive effect has been observed in the reduction of cholesterol, which is enhanced with the use of dietary fibers or prebiotics. So, the objective of this review is to gather information on these studies including proposed mechanisms. [ABSTRACT FROM AUTHOR]

A symbiotic based on B. animalis with agave fructans was successfully encapsulated within the double emulsion. In the first stage, B. animalis was emulsified using agave fructan enriched with high degree of polymerization (AFHDP), and canola oil; subsequently, it was coacervated using sodium alginate. Finally, the coacervates were dry using three different methods: lyophilization, spray dryer and convective drying by stove. The coacervates showed a uniform morphology and particle size distribution before the drying process. The capsules obtained by emulsification-coacervation and drying, exhibited significantly different physicochemical and thermal properties, with different survival rates during processing, storage and during simulated gastrointestinal conditions. The microorganisms encapsulated using stove drying exhibited greater encapsulation efficiency (96.24%) and survival during passage through the gastrointestinal tract (9.3 log CFU/g), while those obtained by spray drying and lyophilization had greater viability during storage at room temperature. This study demonstrates that the drying method influences the different properties and levels of protection of emulsified microorganisms encapsulated by coacervation, so that this should be considered in the production of encapsulated probiotics and their addition in a food product. Image 1 • The encapsulation in three stages was efficient in the probiotics protection. • The type of drying affected physicochemical properties of the capsules. • The type of drying influenced in the survival of encapsulated probiotics during storage. • Symbiotic product was successfully obtained. [ABSTRACT FROM AUTHOR]

Objective: The present study was conducted to evaluate the effects of dietary supplementation with Bifidobacterium animalis, Agave fructans, and symbiotic of both encapsulated on growth performance, feed efficiency, blood parameters, and immune status in broiler chickens, and to compare these with diets including antibiotic growth promoters and without additives. Methods: A comparative experimental study was carried out with 135 male Ross 308 broiler chickens. Each trial was divided into 5 equal groups. Control group (CON) received a standard diet without growth promoter; GPA, a standard diet with colistin sulfate and zinc bacitracin (0.25 g/kg of feed); PRE, a standard diet with 1% Agave fructans; PRO, a standard diet with Bifidobacterium animalis (11.14±0.70 log CFU/g); SYM, a standard diet with B. animalis and Agave fructans. Results: A significant decrease in food consumption was found for the GPA, PRE, and SYM, compared to the CON group. The results show a better feed conversion index in PRE and GPA with respect to the CON group with the highest conversion index. Interestingly, the weight of the gastrointestinal tract shows a statistically significant difference between GPA and PRE groups. Moreover, the length of the gastrointestinal tract of the GPA group was less than the PRE group. In the total leukocyte count, there was a statistically significant increase in the GPA group compared to the CON, PRE, and PRO groups, and the heterophiles-lymphocytes index was lower in PRO. Regarding the cytokines, interleukin 10 (IL-10) decreased in PRO compared to CON and PRE, while IL-1ß increased in the SYM group. Conclusion: Alternative treatments were shown to achieve similar productive results as growth-promoting antibiotics and showed improvement over diet without additives; however, they have immunomodulatory properties and improved the development of the gastrointestinal tract compared to the treatment of growth-promoting antibiotics. [ABSTRACT FROM AUTHOR]

Scaptotrigona mexicana honey is characterized by its nutritional and antioxidant properties, but it has a high moisture content that affects its stability during storage. The objective of this work was to evaluate the physicochemical and antioxidant properties by UV-Visible spectroscopy, profile of phenolic compounds by ultra-high performance liquid chromatography coupled to mass spectrometry and fatty acids and volatile compounds by gas chromatography coupled to mass spectrometry, minerals by microwave plasma atomic emission spectroscopy, from honey stored in different containers that, along with traditional methods, are commonly used to increase its stability. Most physicochemical and antioxidant properties were not significantly different from those of freshly harvested honey. The results suggest that the packaging with an exhaust check valve has a significant effect on the decrease in moisture content and water activity, but not on the physicochemical and antioxidant properties for at least 2 yr of storage. These results suggest that the type of container should be considered when storing honey as it significantly (P<0.05) affects its properties and quality. [ABSTRACT FROM AUTHOR]

Summary: Tamarillo is an exotic fruit consumed regionally in Mexico, that contains a considerable amount of bioactive compounds, like antioxidants and fibre. Since its prebiotic potential was recently established, the aim of this work was to encapsulate two probiotic LAB strains with tamarillo extract and maltodextrin (15% and 20%) as encapsulant agents. Two strains at different maltodextrin concentrations (L. casei with 20% maltodextrin and L. plantarum with 15% maltodextrin) demonstrated higher encapsulation efficiency (90.64% and 92.03%, respectively) and viability after in vitro gastrointestinal digestion. Both microcapsules presented satisfactory flow properties and low moisture (4.19% and 3.91%) and water activity (0.32 and 0.33). During in vitro digestion, the total polyphenols content and the antioxidant activity decreased, but the encapsulating material in both treatments maintained an acceptable concentration of these bioactive compounds. The microcapsules were reconstituted to prepare a synbiotic non‐dairy beverage, and both treatments presented good acceptability (7.66 and 7.86 overall acceptance scores, respectively). These results indicate that, first, L. casei and L. plantarum recovered from heat shock during spray drying, enhancing their ability to survive to acidic stress during in vitro digestion; second, tamarillo extract is a good source of antioxidants and prebiotics and can be reconstituted to formulate, in this case, a synbiotic beverage to improve nutritional concern of consumers. [ABSTRACT FROM AUTHOR]

Chemical modification of starch from the chayote root (Sechium edule Jacq) is carried out with lauric acid and acetic anhydride. The modified starch is characterized by Fourier‐transform infrared spectrometry (FTIR), X‐ray diffraction (XRD), and Differential Scanning Calorimetry (DSC) and used to formulate edible films. The developed edible films are characterized based on their physicochemical and mechanical properties. The physicochemical and functional properties of starch are affected by the incorporation of the acyl and acetyl group. Both starches exhibit a significant decrease in solubility. Starch modified by the incorporation of the acyl group (lauroyl) has higher thermal stability than starch modified by the incorporation of the acetyl group. The first shows an increase in emulsifying and foaming capacity, as well as water‐ and oil‐retention capacity, while the second exhibits adequate edible film‐forming properties. The edible films develop with modified starch with acetyl group has a homogeneous surface and exhibit a higher percentage of elongation at break when they are stored at a water activity of 0.561. In accordance with the above, it is concluded that the chayote root starch modified has physicochemical and functional properties that indicate their potential utility in the food industry. [ABSTRACT FROM AUTHOR]

The aim of this study was microencapsulated a nanoemulsion of cocoa liquor with whey protein by spray drying, and evaluate the effect of different inlet drying temperatures on the properties of microcapsules. The nanoemulsion showed a particle size of 202.13 nm, PdI of 0.424, and ζ-potential of −25.20 mV. The inlet drying temperature showed differences in physicochemical properties of microcapsules. Microcapsules presented good thermal stability and protection against the melting of cocoa liquor. Microcapsules obtained showed excellent yields of polyphenolic compounds (78–93%), and high retention of volatile compounds, especially of pyrazines. Greater microencapsulation yield of bioactive compounds and retention of volatile compounds was obtained at higher drying temperature (180 °C). Excellent stability of polyphenols content, antioxidant capacity, and volatile compounds of cocoa liquor were observed during storage of the microcapsules at different temperature conditions, indicating the feasibility of this powder for its incorporation into functional foods. [ABSTRACT FROM AUTHOR]

Summary: The development of fermented beverages from seeds is important because the fermentation process decreases the concentration of anti‐nutritional compounds, in addition, compounds that provide odour, flavour, and that have beneficial properties for the consumer are generated. The objective of this study was to evaluate the nutritional characteristics, physicochemical properties, antioxidants, volatile compounds, fatty acids and bioactive compounds of un‐sprouted canary seed, sprouted seed and a fermented beverage prepared from the germinated seed. The analysis of untargeted bioactive compounds by Ultra High‐Performance Liquid Chromatography coupled to a quadrupole time of flight mass spectrometer (UPLC‐MS‐QTOF) allowed the identification of the main metabolic pathways that occur during these processes. The sprouts contained linolenic acid, and the beverage contained fatty acids. L‐phenylalanine was the polyphenol present at the highest concentration in the seed, sprout and beverage. Seven volatile compounds were identified, of which 2‐methyl butanal and ethanol were found in the highest concentration in the sprouted and fermented seeds, respectively. The beverage exhibited the highest concentration of polyphenols and antioxidant activity assessed by the DPPH, FRAP and ABTS tests. We, therefore, conclude that the beverage could confer beneficial health effects, and the results provide information for the development of new functional canary seed products. [ABSTRACT FROM AUTHOR]

The objective of the work was preparation and characterization of novel biomaterial produced by modification of the mucilage of nopal acylated with lauric acid and to increase the knowledge and better understanding about its relationship with the techno-functional properties. Hydrophobic mucilage was obtained, and its structural features were elucidated and confirmed by FTIR, X-ray diffraction, and 1H NMR. Modified mucilage exhibited significantly different physicochemical and functional properties compared to native mucilage. The modified mucilage was less soluble (15.65–16.99%), had lower water holding capacity (5.59–13.45 g/g), and exhibited greater oil holding capacity (4.47 g/g) than the native mucilage; in addition, it showed a surface tension of 57.2 mN/m, which correspond to a critical micellar concentration of 0.023 mg/mL. Acylated mucilage exhibited the highest foaming capacity (124.16%) at pH 10. This study demonstrates that the acylation of mucilage with lauric acid modifies the physicochemical and functional properties of mucilage from Opuntia ficus-indica and suggests applications in the food, pharmaceutical, or packaging industries. [ABSTRACT FROM AUTHOR]

The effect of chemical modification of fractions of native agave fructans (NAF), high performance (HPAF), and a high degree of polymerization (HDPAF) by lauroylation, acetylation, and succinylation reactions on their prebiotic activity, antibacterial properties were evaluated and survival of L. paracasei in a simulated gastrointestinal system. The characterization of the reactions was confirmed by NMR and FTIR. The lauroylated and succinylated fructan fractions showed higher antibacterial activity against pathogenic bacteria such as Escherichia coli, Enterococcus faecalis and Staphylococcus aureus than the unmodified ones. Analyses with L. paracasei showed that the acetylated fructan fractions had a greater prebiotic effect, and simulated gastrointestinal tests demonstrated that the acetylated and succinylated fractions favored the survival of L. paracasei during the gastrointestinal phase. The effect of modifying the agave fructans fractions on the evaluated properties depended on the structure, size, and polarity of each incorporated functional group, as well as the degree of polymerization and substitution of each fraction. These results show that the chemical modification of the fructan fractions analyzed improves their functional properties, offering an alternative in the food and pharmaceutical industry. [ABSTRACT FROM AUTHOR]

Chlorine dioxide (ClO2) is a disinfectant gas with strong antifungal, antibacterial, and antiviral activities. Applied on hard, non-porous surfaces as an aqueous solution or gas, the ClO2 exerts antimicrobial activity through its interaction and destabilization of cell membrane proteins, as well as through DNA/RNA oxidation, triggering cell death. As for viruses, the ClO2 promotes protein denaturalization mechanisms, preventing the union between the human cells and the viral envelope. Currently, ClO2 has been pointed out as a potential anti-SARS-CoV-2 clinical treatment for use in humans with the ability to oxidize the cysteine residues in the spike protein of SARS-CoV-2, inhibiting the subsequent binding with the Angiotensin-converting enzyme type 2 receptor, located in the alveolar cells. Orally administered ClO2 reaches the gut tract and exacerbates the symptoms of COVID-19, generating a dysbiosis with gut inflammation and diarrhea as side effects, and once absorbed, produces toxic effects including methemoglobinemia and hemoglobinuria, which can trigger respiratory diseases. These effects are dose-dependent and may not be entirely consistent between individuals since the gut microbiota composition is highly heterogeneous. However, to support the use of ClO2 as an anti-SARS-CoV-2 agent, further studies focused on its effectiveness and safety both in healthy and immunocompromised individuals, are needed. [ABSTRACT FROM AUTHOR]

The Mexican plum (Spondias purpurea L.) -classified as an exotic fruit- is native to southern Mexico and Central America. It has export potential due to its nutritional content and taste. Its commercialization is limited because it highly sensitive to physical damage during postharvest. Freezedrying is an alternative that allows the industrialization of this fruit and extends its shelf life; but the quality of lyophilized products depends on the operating conditions. The objective of this study was to evaluate the effect of freezedrying conditions on the physicochemical properties, pectin content, and rehydration of plum slices (beetroot and yellow ecotypes). The experimental design was a factorial randomized arrangement with three replications. The experimental unit was a plum sample from each ecotype. Samples were frozen at -5 and -20 °C (Tc) and lyophilized at 0.05 and 0.1 mbar (Pr) under laboratory conditions. Pr had a significant effect on the moisture content in both ecotypes, with values lower than 0.02 g H2O g s s-1. Tc significantly affected water activity. Luminosity increased with respect to fresh fruit as Tc decreased. Freeze-drying did not have a significant effect on pectin content. The correlation between Tc, Pr, and rehydration of beetroot plum slices was not significant. Tc had a significant effect on the rehydrated samples (water at 30 °C), and weakened the structure of the solid matrix of the yellow plum. Freeze-drying is a reliable method to dehydrate plums, with high-quality rehydration, suitable for preservation and a diversified use as snacks, or as an additional ingredient for cereals, yoghurt, and bakery products. [ABSTRACT FROM AUTHOR]

Capsicum spp. fruit is one of the most produced vegetables around the world, and it is consumed both as fresh vegetable and as a spice like a food additive for their characteristic red color and, in many cases, its pungency. In addition to its economic importance, the bioactivity of some important compounds such as capsaicinoids and carotenoids has promoted its research. The use of Capsicum oleoresins has been increased due to its advantages comparing with the traditional dry spice. These include obtaining higher quality products with the desired content of bioactive and flavored substances. The wide diversity of extraction methods including water extraction, organic solvent extraction, microwave-assisted extraction, and ultrasound assisted extraction as well as supercritical fluid extraction among others are discussed in the present review. Moreover, pretreatments such as chemical treatments, osmotic dehydration, sun and oven drying, and freeze-drying commonly used before the extraction are also presented. Due to its importance, Capsicum oleoresins produced with 'green' solvents and the improvement of fractional extraction techniques that allow to obtain separately the various bioactive fractions will continue under research for further development. [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]

5-Lipoxygenase (5-LOX) converts arachidonic acid to lipidic inflammatory mediators such as leukotrienes (LTs). In diseases such as asthma, LTs contribute to a physiopathology that could be reverted by blocking 5-LOX. Natural products with anti-inflammatory potential such as ginger have been used as nutraceuticals since ancient times. 6-Gingerol and 6-shogaol are the most abundant compounds in the ginger rhizome; they possess anti-inflammatory, antioxidant, and chemopreventive properties. In the present study, 6-gingerol and 6-shogaol structures were analyzed and compared with two commercial 5-LOX inhibitors (zileuton and atreleuton) and with other inhibitor candidates (3f, NDGA, CP 209, caffeic acid, and caffeic acid phenethyl ester (CAPE)). The pharmacokinetics and toxicological properties of 6-gingerol, 6-shogaol, and the other compounds were evaluated. Targeted molecular coupling was performed to identify the optimal catalytic pocket for 5-LOX inhibition. The results showed that 6-gingerol and 6-shogaol follow all of the recommended pharmacokinetic parameters. These compounds could be inhibitors of 5-LOX because they present specific interactions with the residues involved in molecular inhibition. The current study demonstrated the potential of 6-gingerol and 6-shogaol as anti-inflammatory agents that inhibit 5-LOX, as they present a high level of performance in the toxicological analysis and could be catabolized by the cytochrome p450 enzymatic complex; however, 6-gingerol was superior in safety compared to 6-shogaol. [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]

The combined effect of simultaneous application of heat treatments, low frequency ultrasound (20kHz) at different amplitudes, on Aspergillus flavus and Penicillium digitatum spore viability suspended in laboratory broth formulated at different aw (0.99 or 0.95) and pH (5.5 or 3.0), with or without vanillin or potassium sorbate were evaluated. An ultrasonic horn (13mm) was submerged into the broth, heat and ultrasound was continuously applied. Survival curves were obtained, and D and z values calculated. For aw 0.99, increasing ultrasound amplitude and reducing pH resulted in reduced D values. At constant aw, D values decreased with pH reduction. At constant pH, D values were lower for aw 0.99 than for 0.95. In general, D values were lower for thermosonication treatments than for thermal treatments. When potassium sorbate or vanillin was added and thermosonication treatment was applied at increased amplitude, lower D values were obtained. [Copyright &y& Elsevier]

High‐pressure homogenization and mechanical homogenization were used for the production of water‐in‐oil primary emulsions (PE) containing oregano essential oil. Different PE concentrations and homogenization parameters were tested during the production of water‐in‐oil‐in‐water (W/O/W) double emulsions to assess their effect on emulsion stability during 25 days of storage by determining emulsion droplet size and creaming; the antifungal activity of W/O/W emulsions against Aspergillus niger was evaluated. The smallest droplet sizes of W/O/W emulsions were obtained with a mechanical homogenization velocity of 5,800 rpm, formulated with a PE concentration of 20%. The creaming behavior of emulsions during storage followed a second‐order kinetic starting on day 1, presenting maximum values from 15% to 35% and creaming rates from 3.16%/day to 7.3%/day. The antifungal activity of W/O/W emulsions against A. niger was demonstrated. Binary logistic regression was used to predict A. niger inhibition, resulting in being dependent on the creaming behavior of the emulsions. Practical applications: Double emulsions are usually employed to protect and release bioactive compounds in a continuous manner. In this work, oregano essential oil (OEO) was encapsulated in W/O/W double emulsions aiming to reach its gradual release toward the in vitro inhibition of Aspergillus niger, which is usually found in vegetables. Results obtained let know that W/O/W emulsions with different droplet sizes can be obtained using mechanical or high‐pressure homogenization in the preparation of W/O emulsions. The droplet size of the W/O/W emulsions determines their creaming rate affecting the antifungal activity of the encapsulated OEO. The antifungal activity can be evaluated by applying a probabilistic model on mold survival during storage. These data allow predicting the in vitro successful inhibition performance of OEO encapsulated in W/O/W emulsions against A. niger. [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]

The objective of this work was to evaluate the potential of whey protein concentrate (WPC), native agave fructans (NAF), and their mixture (WPC-NAF, 1:1 w/w) as wall materials and evaluate the physicochemical properties and stability of encapsulated Enterococcus faecium during the spray drying, storage, and passage through the simulated gastrointestinal tests. The encapsulated microorganisms with WPC-NAF by spray drying showed greater viability (9.26 log CFU/g) and a higher microencapsulation yield (88.43%). They also had a smaller reduction in the cell count (0.61 log cycles), while the microcapsules produced with NAF had the greatest reduction in viability during the simulated gastrointestinal tests. Similarly, probiotics encapsulated with WPC-NAF revealed a higher survival rate (> 8 log CFU/g) when stored at a water activity of 0.328. The thermal analysis showed that the addition of NAF to the WPC produced a slight shift in the Tg towards temperatures higher than that shown by NAF. Therefore, this study provides evidence that the spray drying process was appropriate to encapsulate the probiotic strain Enterococcus faecium and that the mixture WPC-NAF protected it from adverse drying conditions and improved the viability of Enterococcus faecium during storage and simulated gastrointestinal tests, demonstrating that the combination of NAF and WPC as encapsulating material is adequate in the production of more stable microcapsules with potential application in various foods. Key Points • E. faecium was successfully encapsulated in WPC and NAF. • WPC-NAF offered protection to E. faecium in the gastrointestinal tests and during storage. • Aw around 0.328 positively influenced the viability of the microorganism during storage. [ABSTRACT FROM AUTHOR]

Graphical abstract Highlights • Randia monantha fruit is underexploited source of bioactive phenolic compounds. • Pulp and seed extracts showed different phenolic compounds and antioxidative properties. • Chlorogenic acid, rutin and 4-coumaric acid were the major phenolic compounds found. • Randia monantha seed oil is rich in unsaturated fatty acid, particularly in linoleic acid. Abstract Randia monantha is a non-food fruit traditionally used in the prevention and treatment of various diseases such as cancer, diabetes hypertension and snake bite poisoning, among others. The main goal of this work was to identify and quantify phenolic compounds and to determine the antioxidative properties of extracts prepared in different solvents of the pulp and seeds of this fruit. The UPLC-MS-MS analysis detected 15 phenolic compounds, including, predominantly, chlorogenic acid, rutin and 4-coumaric acid. The aqueous extract of R. monantha pulp and seed exhibited the highest antioxidant activity. The seeds are rich in fiber (28.59 g/100 g) and the major polyunsaturated fatty acids found in seed oil were linoleic (ω-6, 46.56%), oleic (ω-9, 26.12%) and palmitic (21.78%). In conclusion, R. monantha fruit have potential as a natural source of phenolic compounds with antioxidative activities which may be associated to their health benefits so it could help in the development of pharmaceutical products. [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]