scholarly journals Cross-Linked Microencapsulation of CO2 Supercritical Extracted Oleoresins from Sea Buckthorn: Evidence of Targeted Functionality and Stability

Molecules ◽  
2020 ◽  
Vol 25 (10) ◽  
pp. 2442
Author(s):  
Corina Neagu ◽  
Liliana Mihalcea ◽  
Elena Enachi ◽  
Vasilica Barbu ◽  
Daniela Borda ◽  
...  
Keyword(s):  
Whey Proteins ◽  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Dry Weight ◽  
Inhibitory Effect ◽  
Sea Buckthorn ◽  
In Vitro Digestibility ◽  
Prolonged Release ◽  
Total Carotenoids

Oleoresin supercritical extracts from sea buckthorn were microencapsulated in whey proteins isolate and casein, in two states: native (N) and cross-linked mediated by transglutaminase (TG). The encapsulation efficiency showed values higher than 92% for total carotenoids and lycopene. Phytochemicals content was 352.90 ± 1.02 mg/g dry weight (DW) for total carotenoids in TG and 302.98 ± 2.30 mg/g DW in N, with antioxidant activity of 703.13 ± 23.60 mMol Trolox/g DW and 608.74 ± 7.12 mMol Trolox/g DW, respectively. Both powders had an inhibitory effect on α-glucosidase, of about 40% for N and 35% for TG. The presence of spherosomes was highlighted, with sizes ranging between 15.23–73.41 µm and an agglutination tendency in N, and lower sizes, up to 35 µm in TG. The in vitro digestibility revealed a prolonged release in an intestinal environment, up to 65% for TG. Moisture sorption isotherms were studied at 20 °C and the shape of curves corresponds to sigmoidal type II model. The presence of cross-linked mediated aggregates in TG powders improved stability and flowability. Our results can be used as evidence that cross-linked aggregates mediated by transglutaminase applied for microencapsulation of oleoresins have the potential to become new delivery systems, for carotenoids and lycopene, being valuable in terms of their attractive color and biological and bioaccessibility properties.

scholarly journals Co-Microencapsulation of Anthocyanins from Cornelian Cherry Fruits and Lactic Acid Bacteria in Biopolymeric Matrices by Freeze-Drying: Evidences on Functional Properties and Applications in Food

Polymers ◽  
2020 ◽  
Vol 12 (4) ◽  
pp. 906
Author(s):  
Iuliana Maria Enache ◽  
Aida Mihaela Vasile ◽  
Elena Enachi ◽  
Vasilica Barbu ◽  
Nicoleta Stănciuc ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Functional Properties ◽  
Freeze Drying ◽  
Dry Weight ◽  
Inhibitory Effect ◽  
In Vitro Digestibility ◽  
Cornus Mas

Cornus mas was used in this study as a rich source of health-promoting bioactives. The cornelian cherries were used to extract the polyphenols and anthocyanins. The chromatographic profile of the Cornus mas fruit extract revealed the presence of several anthocyanins, mainly delphinidin, cyanidin and pelargonidin glycosides. The extract was co-microencapsulated with Lactobacillus casei ssp. paracasei in a unique combination of whey protein isolates, inulin and chitosan by freeze-drying, with an encapsulation efficiency of 89.16 ± 1.23% for anthocyanins and 80.33 ± 0.44% for lactic acid bacteria. The pink-red colored powder showed a total anthocyanins content of 19.86 ± 1.18 mg cyanidin-3-glucoside/g dry weight (DW), yielding an antioxidant activity of 54.43 ± 0.73 mMol Trolox/g DW. The viable cells were 9.39 × 109 colony forming units (CFU)/g DW. The confocal microscopy analysis revealed the microencapsulated powder as a complex one, with several large formations containing smaller aggregates, consisting of the lactic acid bacteria cells, the cornelian cherries’ bioactive compounds and the biopolymers. The powder was tested for stability over 90 days, showing a decrease of 50% in anthocyanins and 37% in flavonoids content, with no significant changes in antioxidant activity and CFU. The powder showed a significant inhibitory effect against the α-amylase of 89.72 ± 1.35% and of 24.13 ± 0.01% for α-glucosidase. In vitro digestibility studies showed a significant release of anthocyanins in gastric juice, followed by a decrease in intestinal simulated conditions. The functional properties of the powder were tested by addition into a yogurt, highlighting a higher and more stable antioxidant activity at storage when compared to the control.

scholarly journals Anti-fungal activities of constituents from Uvaria scheffleri and Artabotrys brachypetalus

2006 ◽  
Vol 51 (1) ◽  
pp. 79-86 ◽  
Author(s):  
A.C. Odebode ◽  
S.A. Jonker ◽  
C.C. Joseph ◽  
S.W. Wachira
Keyword(s):  
Fusarium Solani ◽  
Radial Growth ◽  
Fungal Pathogens ◽  
Dry Weight ◽  
Stem Bark ◽  
Inhibitory Effect ◽  
In Vitro Bioassay ◽  
Botryodiplodia Theobromae ◽  
Anti Fungal

The anti-fungal activity of schefflone, a mixture of dimmer, 3,5 dimethoxy carvacrol and annonaceous acetogenin, extracted from stem-bark and root of Uvaria scheffleri and Artabotrys bruchypetalus against Fusarium solani, Botryodiplodia theobromae, Asperillus niger and Aspergillus flavus was determined. An in-vitro bioassay showed that the minimum inhibitory effect of the compounds to the fungal pathogens occurred at 200 ppm in both radial growth and mycelia dry weight measurements. Acetogenin from A brachypetalus had a very strong anti-fungal effect on all the test fungi. The effects of the compounds were more pronounced on F solani than on the other. The bioassay methods also play a significant role in the sensitivity of the samples on the pathogens. .

Stability and in vitro digestibility of emulsions containing lecithin and whey proteins

2013 ◽  
Vol 4 (9) ◽  
pp. 1322 ◽  
Author(s):  
Raphaela Araujo Mantovani ◽  
Ângelo Luiz Fazani Cavallieri ◽  
Flavia Maria Netto ◽  
Rosiane Lopes Cunha
Keyword(s):  
Whey Proteins ◽  
In Vitro Digestibility

scholarly journals Whey Proteins Isolate-Based Biopolymeric Combinations to Microencapsulate Supercritical Fluid Extracted Oleoresins from Sea Buckthorn Pomace

2021 ◽  
Vol 14 (12) ◽  
pp. 1217
Author(s):  
Liliana Mihalcea ◽  
Iuliana Aprodu ◽  
Loredana Dumitrașcu ◽  
Elena Iulia Cucolea ◽  
George-Mădălin Dănilă ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Freeze Drying ◽  
Palmitoleic Acid ◽  
Whey Proteins ◽  
Three Dimensional ◽  
Sea Buckthorn ◽  
Complex Coacervation ◽  
Total Carotenoids ◽  
Dimensional Network ◽  
Ic50 Value

In this study, high-value, carotenoid-rich oleoresin obtained by supercritical carbon dioxide (SFE-CO2) extraction was used to develop five variants of microencapsulated delivery system, based on whey proteins isolate (WPI), in combination with inulin (I), pectin (P) or lactose (L). The WPI:I and WPI:L variants were also obtained by conjugation via Maillard reaction. The microencapsulation of the SFE-CO2 sea buckthorn pomace oleoresin was performed by emulsion, complex coacervation and freeze-drying, which allowed for the obtaining of five powders, with different phytochemicals profile. The WPI:I conjugate showed the highest level of total carotenoids, whereas the counterpart WPI:L showed the highest content in linoleic acid (46 ± 1 mg/g) and palmitoleic acid (20.0 ± 0.5 mg/g). The β-tocopherol and β-sitosterol were identified in all variants, with the highest content in the conjugated WPI:L variant. Both WPI:L and WPI:I conjugate samples presented similar IC50 value for inhibitory activity against pancreatic lipase and α-amylase; the highest activity was observed for the conjugated WPI:I. The WPI:P combination allowed the highest release of carotenoids in the gastro-intestinal environment. All the powders exhibited poor flowing properties, whereas water activity (aw) ranged from 0.084 ± 0.03 to 0.241 ± 0.003, suggesting that all variants are stable during storage. In case of solubility, significant differences were noticed between non-heated and glycated samples, with the highest value for the WPI:I and the lowest for glycated WPI:I. The structural analysis revealed the presence of finer spherosomes in WPI:I and WPI:L, with a reduced clustering capacity, whereas the particles in the conjugated samples were more uniform and aggregated into a three-dimensional network.

FEEDING VALUE FOR BEEF STEERS OF CORN SILAGE AS AFFECTED BY HARVEST DATES AND FROST

1977 ◽  
Vol 57 (1) ◽  
pp. 65-73 ◽  
Author(s):  
F. W. CALDER ◽  
J. E. LANGILLE ◽  
J. W. G. NICHOLSON
Keyword(s):  
Dry Matter ◽  
Total Yield ◽  
Dry Weight ◽  
Feed Consumption ◽  
In Vitro Digestibility ◽  
Plant Parts ◽  
Feeding Value ◽  
Whole Plants

An experiment was conducted in 3 consecutive yr with corn grown each year on a field from which silage was made of corn harvested at different dates before and after freezing. Yields of green and dry weight were recorded at each harvest. Individual whole plants and plant parts were evaluated for dry matter (DM), total nitrogen, total available carbohydrates and in vitro digestibility of DM. Animal gains, feed consumption and carcass grades were determined by feeding the silages to yearling Hereford steers and DM digestibility determined with sheep. The total yield and contribution of the ear increased from the first to the second harvesting date. The in vivo digestibility of DM of the silages declined between the second and final harvests in all years as did animal gain in years 1 and 3. The in vitro digestibility appeared to underestimate the effect of frost on the in vivo digestibility of silage made with corn. When the silages were fed to steers, they consumed more dry matter per day from that harvested on the intermediate date than from either the early or late date. Higher carcass grades occurred when the steers were fed corn harvested at the intermediate dates. The results of these experiments show clearly that corn which has been heavily frozen will loose dry matter and feeding value if left standing in the field for a period of time; however, corn harvested soon after freezing is not as seriously affected.

scholarly journals Co-Microencapsulation of Flavonoids from Yellow Onion Skins and Lactic Acid Bacteria Lead to Multifunctional Ingredient for Nutraceutical and Pharmaceutics Applications

Pharmaceutics ◽  
2020 ◽  
Vol 12 (11) ◽  
pp. 1053
Author(s):  
Ștefania Adelina Milea ◽  
Mihaela Aida Vasile ◽  
Oana Crăciunescu ◽  
Ana-Maria Prelipcean ◽  
Gabriela Elena Bahrim ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Value Added ◽  
Dry Weight ◽  
Natural Antioxidants ◽  
In Vitro Digestion ◽  
Inhibitory Effect ◽  
Coating Materials ◽  
Yellow Onion

In this study, flavonoids extracted from yellow onion skins and Lactobacillus casei were encapsulated in a combination of whey protein isolate, inulin and maltodextrin with an encapsulation efficiency of 84.82 ± 0.72% for flavonoids and 72.49 ± 0.11% for lactic acid bacteria. The obtained powder showed a flavonoid content of 89.49 ± 4.12 mg quercetin equivalents/g dry weight (DW) and an antioxidant activity of 39.27 ± 0.45 mM Trolox/g DW. The powder presented a significant antidiabetic and anti-inflammatory potential, with an inhibitory effect on α-amylase, lipase and lipoxygenase of 76.40 ± 2.30%, 82.58 ± 3.36% and 49.01 ± 0.62%, respectively. The results obtained for in vitro digestion showed that the coating materials have a protective effect on the flavonoids release. Cytotoxicity results indicated that the powder was cytocompatible up to a concentration of 500 μg/mL. The functional potential of the powder was tested by adding in a selected food matrix, highlighting a good stability of the phytochemicals, whereas an increase with 1 log cell forming unit (CFU)/g DW was observed after 21 days of storage. The obtained results are promising in the valorization of natural antioxidants in combination with lactic acid bacteria in order to develop multifunctional ingredients with value-added for food and pharmaceutics applications.

Microencapsulated mulberry anthocyanins promote the in vitro-digestibility of whey proteins in glycated energy-ball models

2021 ◽  
Vol 345 ◽  
pp. 128805
Author(s):  
Ibrahim Khalifa ◽  
Wei Zhu ◽  
Asad Nawaz ◽  
Kaikai Li ◽  
Chunmei Li
Keyword(s):  
Whey Proteins ◽  
In Vitro Digestibility ◽  
Energy Ball

scholarly journals Insights of Sea Buckthorn Extract’s Encapsulation by Coacervation Technique

Inventions ◽  
2021 ◽  
Vol 6 (3) ◽  
pp. 59
Author(s):  
Diana Roman ◽  
Nina Nicoleta Condurache (Lazăr) ◽  
Iuliana Aprodu ◽  
Elena Enachi ◽  
Vasilica Barbu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Sea Buckthorn ◽  
Biologically Active ◽  
Total Carotenoids ◽  
Total Polyphenol ◽  
Color Structure ◽  
Bioactive Ingredients ◽  
The Stability ◽  
Β Carotene

Sea buckthorn (Hippophae rhamnoides L.) represents a valuable source of biologically active compounds such as carotenoids and polyphenols. High amounts of these substances are found in its fruits, bark, and leaves. However, their bioavailability is limited and must be increased in order to benefit from the properties they exert. Therefore, the purpose of this study was to increase the stability and bioavailability of sea buckthorn fruit’s bioactives. The sea buckthorn’s bioactive compounds were extracted with a solvent combination between glacial acetic acid, acetone, and water on one side and water only on the other side. Afterward, the phytochemicals from the extracts were encapsulated using the coacervation technique, followed by freeze-drying in order to obtain stable powders. The powders were characterized in terms of antioxidant activity, total carotenoids, β-carotene, lycopene, total polyphenol, and total flavonoid content, color, structure, and morphology. The phytochemical stability of the powders and their antioxidant activity was assessed during 270 days of storage at 4 °C. Moreover, the bioavailability of phytochemicals was measured during in vitro simulated digestibility. Our findings provide insights to promote carotenoids and polyphenols from sea buckthorn as bioactive ingredients with multiple purposes.

Inhibitory Effect of β-glucan Interaction on in vitro Digestibility of Proteins Isolated from Lentil (Lens Culinaris) and Yellow Pea (Pisum Sativum) Seeds

2021 ◽  
Author(s):  
Ruth Boachie ◽  
Chibuike Udenigwe ◽  
Mieke M. Commandeur ◽  
Edoardo Capuano ◽  
Teresa Oliviero ◽  
...  
Keyword(s):  
Pisum Sativum ◽  
Lens Culinaris ◽  
Inhibitory Effect ◽  
In Vitro Digestibility
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