Bioaccessibility assay, antioxidant activity and consumer-oriented sensory analysis of Beta vulgaris by-product encapsulated in Ca(II)-alginate beads for different foods

Aguirre-Calvo, Tatiana Rocio; Sosa, Natalia; López, Tamara Anahí; Quintanilla‐Carvajal, María Ximena; Perullini, Mercedes; Santagapita, Patricio R.

doi:10.1016/j.fochms.2022.100140

Cited by 3 publications

(1 citation statement)

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“…Addressing this, Krop and colleagues prepared calcium-alginate beads of small (805 µm), medium (1413 µm), and large (1725 µm) sizes and showed that when positioned within carrageenan layers, panelists were not able to distinguish the different samples based on bead size because of the relatively low rheological modulus of the beads 139 Chapter 6 (Krop, Lewin, Holmes, & Sarkar, 2020). Another study demonstrated that incorporating calcium-alginate beads into cookies and Turkish delights resulted in a product that was better received and preferred compared to the version without beads (Aguirre-Calvo et al, 2022). Similarly, when examining the incorporation of peach gel particles into yogurt, it was shown that the particle size did not have a measurable impact on the oral behavior (chewiness, dryness, hardness, juiciness, smoothness, sourness, sweetness).…”

Section: Encapsulation From a Broader Perspectivementioning

confidence: 99%

Iron encapsulation strategies to mitigate lipid oxidation in food emulsions

Cengiz

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Micronutrient deficiency is defined as inadequate intake of essential vitamins and minerals required by the body for proper growth development (WHO, 2016).Vitamins and minerals play important roles in the body for energy production, immune function, brain development, blood clotting, growth, bone health, fluid balance and preventing /fighting diseases such as cancer and Alzheimer (Cardoso, Cominetti, & Cozzolino, 2013). Although our body needs micronutrients in small amounts, an insufficient consumption may cause severe consequences.Deficiencies in vitamin A and D, iodine, folate, zinc and iron are globally the most common, which pose serious health threats to especially children and pregnant women (WHO, 2016). Severe iodine deficiency can lead to brain damage, mental impairment, stillbirth and congenital anomalies (WHO, 2016); while zinc deficiency may cause diarrhea, slow growth in infants, hair loss, delayed sexual development in adolescents, decreased immune response and delayed wound healing (National Institues of Health Office of Dietary Supplements, 2021). Furthermore, a lack of iron, folate and vitamins B and A can lead to 'nutritional anemia' (WHO, 2016). Iron deficiencyIron deficiency is the most common nutritional deficiency leading to anemia, and is estimated to relate to approximately 50% of all anemia cases in women worldwide (WHO, 2011). Iron plays important roles in biological systems. It helps deliver oxygen to tissues as part of hemoglobin, and contributes to enzyme synthesis, energy production, and regulation of immune functions (Camaschella, 2017). The recommended daily intake varies according to gender and age; to meet iron intake requirements, women should take 25 mg of iron per day, men 12, children 6-10, and infants 1-2 mg (Cayot, Guzun-Cojocaru, & Cayot, 2013). Inadequate iron intake causes iron deficiency anemia which leads to weakness, fatigue, tiredness, dizziness, low work capacity, diminished memory and difficulty in concentrating, and serious health problems in pregnant women and their offspring such as maternal mortality, 5 as diarrhea, abdominal pain, microbiota change, teeth blackening, and risk of acute toxicity from an overdose (Camaschella, 2015(Camaschella, , 2017Thompson, 2007) which disqualifies this approach for long-term and generalized use.Food-based intervention strategies mainly focus on dietary diversification, enhancing the bioavailability of micronutrient and food fortification (WHO, 2017). Iron in food is present in two forms: non-heme and heme iron. The heme form is only provided by food originating from animals such as meat, fish, poultry, and has a higher bioavailability than the non-heme form mainly present in foods of plant origin such as legumes (Blanco-Rojo & Vaquero, 2019). The absorption of non-heme iron is generally improved by adding so-called 'enhancers' such as organic acids, ascorbic, citric or malic acid, whereas 'inhibitors' e.g., phenols, tannins, phytates, phosphate and calcium can counteract this (Thompson, 2007; WHO, 2017). A combined strategy o...

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Section: Encapsulation From a Broader Perspectivementioning

confidence: 99%

Iron encapsulation strategies to mitigate lipid oxidation in food emulsions

Cengiz

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Co-Encapsulation of Coffee and Coffee By-Product Extracts with Probiotic Kluyveromyces lactis

Tavares,

Souza,

Santos

et al. 2024

Foods

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Coffee and coffee by-products contain several chemical compounds of great relevance, such as chlorogenic acid (CGA), trigonelline, and caffeine. Furthermore, yeasts have been the target of studies for their use as probiotics because of their interesting biochemical characteristics. The combined administration of probiotic microorganisms with components that provide health benefits mediated by alginate encapsulation is an alternative that ensures the stability of cells and chemical compounds. In this context, the aim of this work was to co-encapsulate the probiotic yeast Kluyveromyces lactis B10 and extracts of green coffee beans, coffee silverskin, and PVA (black, green or immature, and sour coffee beans). The bioactive composition, antioxidant and antimicrobial activities of the extracts, microcapsule morphological characteristics and encapsulation efficiency, ability of the encapsulation to protect the yeast cells subjected to gastrointestinal conditions, and antioxidant activity of the microcapsules were evaluated. All the evaluated extracts showed antioxidant activity, of which PVA showed 75.7% and 77.0%, green coffee bean showed 66.4% and 45.7%, and coffee silverskin showed 67.7% and 37.4% inhibition of DPPH and ABTS•+ radicals, respectively, and antimicrobial activity against the pathogenic bacteria E. coli, Salmonella, and S. aureus, with high activity for the PVA extract. The microcapsules presented diameters of between 1451.46 and 1581.12 μm. The encapsulation efficiencies referring to the yeast retention in the microcapsules were 98.05%, 96.51%, and 96.32% for green coffee bean, coffee silverskin, and PVA, respectively. Scanning electron microscopy (SEM) showed that the microcapsules of the three extracts presented small deformations and irregularities on the surface. The K. lactis cells encapsulated in all treatments with the extracts showed viability higher than 8.59 log CFU/mL, as recommended for probiotic food products. The addition of green coffee bean, coffee silverskin, and PVA extracts did not reduce the encapsulation efficiency of the alginate microcapsules, enabling a safe interaction between the extracts and the K. lactis cells.

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In Vitro Digestion and Fermentation of Cowpea Pod Extracts and Proteins Loaded in Ca(II)-Alginate Hydrogels

Traffano-Schiffo,

Aguirre-Calvo,

Navajas-Porras

et al. 2024

Foods

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Antioxidants derived from food by-products are known for their bioactive properties and impact on human health. However, the gastrointestinal behavior is often poor due to their degradation during digestion. The development of Ca(II)–alginate beads supplemented with biopolymers and enriched with cowpea (Vigna unguiculata) extract could represent a novel environmentally friendly technological solution to produce functional ingredients in the food industry. The present study evaluates the impact of in vitro digestion/fermentation by analyzing global antioxidant response (GAR), production of short-chain fatty acids (SCFAs) as a modulation of gut microbiota, and behavior of proton transverse relaxation times by low-field nuclear magnetic resonance (as an indicator of gelation state and characterization of microstructure). Results revealed that guar gum and cowpea protein preserved a high GAR of total phenolic compounds and antioxidant capacity by ABTS and FRAP methods after digestion/fermentation, promoting an adequate protection of the bioactives for their absorption. Alginate-based beads have great potential as prebiotics, with the guar gum-containing system contributing the most to SCFAs production. Finally, the overall higher mobility of protons observed in the intestinal phase agrees with structural changes that promote the release of phenolic compounds during this stage. Beads are excellent carriers of bioactive compounds (cowpea phenolic compounds and peptides) with potential capacities.

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Bioaccessibility assay, antioxidant activity and consumer-oriented sensory analysis of Beta vulgaris by-product encapsulated in Ca(II)-alginate beads for different foods

Cited by 3 publications

References 36 publications

Iron encapsulation strategies to mitigate lipid oxidation in food emulsions

Iron encapsulation strategies to mitigate lipid oxidation in food emulsions

Co-Encapsulation of Coffee and Coffee By-Product Extracts with Probiotic Kluyveromyces lactis

In Vitro Digestion and Fermentation of Cowpea Pod Extracts and Proteins Loaded in Ca(II)-Alginate Hydrogels

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