Enhanced oxidative stability of fish oil by encapsulating in culled banana resistant starch-soy protein isolate based microcapsules in functional bakery products

Nasrin, Taslima Ayesha Aktar; Anal, Anil Kumar

doi:10.1007/s13197-014-1606-1

Cited by 29 publications

(8 citation statements)

References 20 publications

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“…The first of these products was introduced commercially in Australia in the mid-1990s (Roberts et al 2004). RS has also been used in the microencapsulation both of probiotics in dairy products (Vandamme et al 2016), in an attempt to increase viability, and of fish oil to reduce odour and oxidation (Nasrin & Anal 2015).…”

Section: Challenges In Developing Food Products With Added Resistant mentioning

confidence: 99%

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Health effects of resistant starch

2017

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The merits of a fibre-rich diet are well documented. Resistant starch (RS) is a form of starch that resists digestion in the small intestine and, as such, is classified as a type of dietary fibre. RS can be categorised as one of five types (RS1-5), some of which occur naturally in foods such as bananas, potatoes, grains and legumes and some of which are produced or modified commercially, and incorporated into food products. This review describes human evidence on the health effects of RS consumption, with the aim of identifying any benefits of RS-rich foods and RS as a functional ingredient. The reduced glycaemic response consistently reported with RS consumption, when compared with digestible carbohydrate, has resulted in an approved European Union health claim. Thus, RS-rich foods may be particularly useful for managing diabetes. There appears to be little impact of RS on other metabolic markers, such as blood pressure and plasma lipids, though data are comparatively limited. Promising results on markers of gut health suggest that further research may lead to the classification of RS as a prebiotic. Microbial fermentation of RS in the large intestine to produce short-chain fatty acids likely underpins some of its biological effects, including increasing satiety. However, effects on appetite have not resulted in notable changes in bodyweight after long-term consumption. Emerging research suggests potential for RS as an ingredient in oral rehydration solutions and in the treatment of chronic kidney disease. Overall, RS possesses positive properties as a healthy food component.

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Section: Challenges In Developing Food Products With Added Resistant mentioning

confidence: 99%

“…RS has also been used in the microencapsulation both of probiotics in dairy products (Vandamme et al . ), in an attempt to increase viability, and of fish oil to reduce odour and oxidation (Nasrin & Anal ).…”

Section: Introductionmentioning

confidence: 99%

Health effects of resistant starch

2017

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“…Samples were presented for each panelist in a completely randomized order. A 9-point unstructured hedonic scale ranged from like extremely (score 9) to dislike extremely (score 0) was used (Nasrin and Anal, 2015). An average score of 4.5 was considered the limit for acceptability.…”

Section: Sensory Propertymentioning

confidence: 99%

Evaluation of postharvest quality of edible coated mandarin at ambient storage

Nasrin

Islam

Rahman

et al. 2018

Int. J. Agril. Res. Innov. & Tech.

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An experiment was conducted to assess the influence of edible coatings on postharvest quality of mandarin during 20 days of ambient storage. Sorted fruits were washed; fruit surface water was removed and then coated with 100% liquid paraffin wax, 0.5% chitosan, 1.0% chitosan, 1.5% chitosan, and 100% coconut oil. After coating, fruit surface was air dried and kept at ambient condition (25±3 °C, 60–70% RH) and analyzed periodically for weight loss, respiration rate, firmness, decay incidence, TSS, pH, ascorbic acid content, and sensory properties. The results revealed that coconut oil had immense effect on the reduction of the weight loss and respiration rate and preserved firmness, total soluble solids, ascorbic acid, total sugar and reducing sugar and no incidence of moulds & their growth was found up to 16 days of storage.Int. J. Agril. Res. Innov. & Tech. 8 (1): 18-25, June, 2018

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“…This effect was attributed to the ability of the Maillard conjugates to prevent the transition metals from interacting with the hydroperoxides. Maillard conjugates prepared from SPI and culled banana resistant starch (CBRS) were shown to improve the oxidative stability of fish‐oil‐loaded microcapsules (Nasrin & Anal, 2015). Moreover, the bakery products made with emulsions containing SPI–CBRS conjugates had a less fishy flavor than that containing only SPI.…”

Section: Impact Of Interfacial Characteristics On Emulsion Propertiesmentioning

confidence: 99%

Design principles of oil‐in‐water emulsions with functionalized interfaces: Mixed, multilayer, and covalent complex structures

McClements

Liu

et al. 2020

Comp Rev Food Sci Food Safe

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Proteins and polysaccharides are widely used as ingredients in food emulsions due to their high biocompatibility, good biodegradability, and a broad range of techno-functionalities. In particular, they are used as emulsifiers, texture modifiers, and stabilizers in many emulsion-based foods. Moreover, the functionality of these biopolymers can be extended by forming protein-polysaccharide complexes that can be used to modulate the characteristics of the oil-water interface, thereby altering the stability and performance of food emulsions. This review highlights a number of approaches to modulate the interfacial properties of oil-in-water emulsions based on the utilization of protein-polysaccharide complexes: direct mixing, layer-by-layer assembly, and conjugation. Besides, the impact of altering the interfacial properties on emulsion performance is highlighted, including their formation, stability, and functional attributes. Interfacial engineering approaches can be used to tailor the properties of food emulsions to particular applications. For instance, they can be used to create emulsionbased delivery systems for bioactive agents, such as vitamins, nutraceuticals, antimicrobials, colors, flavors, and antioxidants. Moreover, they can be used to create emulsion-based foods with lower calorie contents and enhanced satiety responses. Nevertheless, it is important to account for various factors when developing successful interfacial engineering technologies, including safety concerns, production costs, environmental impact, sustainability, government regulations, and labeling issues.

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Enhanced oxidative stability of fish oil by encapsulating in culled banana resistant starch-soy protein isolate based microcapsules in functional bakery products

Cited by 29 publications

References 20 publications

Health effects of resistant starch

Health effects of resistant starch

Evaluation of postharvest quality of edible coated mandarin at ambient storage

Design principles of oil‐in‐water emulsions with functionalized interfaces: Mixed, multilayer, and covalent complex structures

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