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Preparation of purple corncob (PCC) using high pressure treatment (200-600 MPa, pH 3-7) and their effects on physical properties, physiological functions, and antioxidant activities of PCC were investigated. The color of treated PCC powders became an intense red. Treated PCC powders showed porous structure which was related to a significant decrease in bulk density property. High pressure induced an increase in total and soluble dietary fibre and also modified the functional properties of PCC. The water holding capacity, glucose retardation index, alphaamylase inhibition, and bile salt binding capacity were significantly increased. However, the oil holding capacity was decreased regardless of the pressure level. Bioactive compounds contents and antioxidant activities of treated powders were slightly decreased compared to the control, especially in those treated at pH 7. PCC properties can be improved by high pressure treatments with pH adjustments, and can be used as a novel functional ingredient in food products. [ABSTRACT FROM AUTHOR]

Microencapsulation technology can be used to improve the probiotic viability under stress condition in the human gastrointestinal tract and during storage. The purpose of this study was to evaluate the protective effect of encapsulation materials on the survival of GABA-producing probiotics using alginate containing cassava starch nanocrystals under simulated gastrointestinal conditions and shelf storage. Lactobacillus brevis ST-69, GABA-producing probiotic strain, was isolated from kimchi and encapsulated using emulsion technique. The GABA activity, encapsulation efficiency, morphology, probiotic viability were evaluated. The encapsulation efficiency using emulsion technique was 89.72%. Probiotic encapsulated in alginate-nanocrystalline starch gel capsules showed high survival rate at 94.97% of probiotic cells under simulated gastrointestinal conditions and during long-life storage at 4 °C compared to free cells. Results showed that for improving the viability of probiotics against gastrointestinal and storage conditions, complex materials with nanocrystalline starch might be a better encapsulating matrix for the preparation of gel capsules., Competing Interests: Conflict of interestThe authors declare no conflict of interest., (© The Korean Society of Food Science and Technology 2020.)

Watermelon rind powder (WRP) is a rich source of dietary fiber and bioactive compounds, hence it could be used in the development of functional foods such as cookies. Different replacement levels of wheat flour with either WRP or hi-maize starch (HMS) (10-30%) on the quality of the cookies made were studied. The dietary fiber content in the cookies increased with incorporation of increasing level of either WRP or HMS. Increasing the proportion of the WRP in the cookie making resulted in an increase in the total phenolic content, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, and the ferric reducing antioxidant power. Using up to 20% of WRP and 30% of HMS in the cookie making promotes: increase in dietary fiber, decrease in predicted glycemic index to medium (for WRP) and low (for HMS) levels, and improving the antioxidant activity. These changes still produce an acceptable cookie.