Search Results

Now showing 1 - 10 of 173
Loading...
Thumbnail Image
Item
Open Access

Tailoring the techno-functional properties of fava bean protein isolate: A comparative evaluation of ultrasonication and pulsed electric field treatments

2024, Gulzar, Saqib, Martín Belloso, Olga, Soliva-Fortuny, Robert

The fava bean protein isolate (FBPI) holds promise as a sustainable plant-based protein ingredient. However, native FBPIs exhibit limited functionality, including unsuitable emulsifying activities and a low solubility at a neutral pH, restricting their applications. This study is focused on the effect of ultrasonication (US) and pulsed electric fields (PEF) on modulating the techno-functional properties of FBPIs. Native FBPIs were treated with US at amplitudes of 60–90% for 30 min in 0.5 s on-and-off cycles and with PEF at an electric field intensity of 1.5 kV/cm with 1000–4000 pulses of 20 μs pulse widths. US caused a reduction in the size and charge of the FBPIs more prominently than the PEF. Protein characterization by means of SDS-PAGE illustrated that US and PEF caused severe-to-moderate changes in the molecular weight of the FBPIs. In addition, a spectroscopic analysis using Fourier-transform infrared (FTIR) and circular dichroism (CD) revealed that US and the PEF induced conformational changes through partial unfolding and secondary structure remodeling from an α-helix to a β-sheet. Crystallographic and calorimetric determinations indicated decreased crystallinity and lowered thermal transition temperatures of the US- and PEF-modified FBPIs. Overall, non-thermal processing provided an effective strategy for upgrading FBPIs’ functionality, with implications for developing competitive plant-based protein alternatives.

Loading...
Thumbnail Image
Item
Embargo

Recent developments in the application of novel technologies for the modification of starch in light of 3D food printing

2023, Gulzar, Saqib, Oñate Narciso, Joan, Elez Martínez, Pedro, Martín Belloso, Olga, Soliva-Fortuny, Robert

This review summarizes recent research on the use of novel food processing techniques to modify starch for additive manufacturing or 3D food printing applications. It provides an overview of the current state of knowledge on the effects of these techniques on the properties of starch-based materials and their suitability for 3D printing. The findings suggest that physical techniques, including high-pressure processing, pulsed electric field, ultrasonication, and microwave heating, can significantly improve the rheological and mechanical properties of starch-based materials for 3D printing. Moreover, cold plasma, ozone, and enzymatic treatments can also be used to modify starches to have suitable properties for 3D printing, including good flow behavior, high resolution, and adequate strength. Nevertheless, there is a sizable research gap in this area, and much more work has to be done.

Loading...
Thumbnail Image
Item
Open Access

Enhanced in vivo absorption and biodistribution of curcumin loaded into emulsions with high medium-chain triglyceride content

2023, Teixé-Roig, Júlia, Oms Oliu, Gemma, Artiga Artigas, María, Odriozola Serrano, Isabel, Martín Belloso, Olga

The health benefits of curcumin have been demonstrated by several clinical studies, but its low bioavailability compromises its functionality. In this regard, emulsions have proven to be effective encapsulation systems for curcumin. Nevertheless, emulsions with a high oil content (50%) may offer some advantages due to the large amount of compound they can incorporate. Therefore, the aim of this work was to study the pharmacokinetics and biodistribution of curcumin when carried in optimized emulsions containing 50% MCT oil and a plant-based emulsifier (soybean lecithin) at 2 h or 4 h post-oral administration to rats. The most stable emulsion was obtained using 50% of oil and a surfactant-oil-ratio 0.1, through a microfluidization process. After the oral administration of the systems (150 mg curcumin/kg body weight), curcumin glucuronide was the main compound present in plasma (AUC0-t = 1556.3 ng·h·ml−1), especially at 2–4 h post-administration. The total curcuminoid bioavailability was increased by 10.6-fold when rats were fed with the curcumin emulsion rather than with a control suspension. Moreover, rats fed with the emulsion showed the highest accumulation of free curcuminoids, which present the highest biological activity, in the liver (129 ng curcumin/g tissue) and brown adipose tissue (193 ng curcumin/g tissue). The obtained results are of great interest since the presence of curcumin in the brown adipose tissue has been shown to play a relevant role in the prevention of obesity and its related metabolic disorders

Loading...
Thumbnail Image
Item
Open Access

Application of moderate intensity pulsed electric fields in red prickly pears and soymilk to develop a plant-based beverage with potential health-related benefits

2023-08, Morales-de la Peña, M., Arredondo-Ochoa, T., Welti-Chanes , J., Martín Belloso, Olga

Through the last years consumers have shown a growing interest in minimally processed foods with clean labels that not only satisfy basic nutrition but also provides health-benefits. This has motivated scientists and technologists to find optimal combination of ingredients and novel technologies to produce functional products with attractive sensory properties. Red prickly pears (RPP) and soymilk (SM) have been recognized as rich sources of antioxidant compounds with health properties. Moderate intensity pulsed electric fields (MIPEF) application in plant-based foods increases phytochemicals content through stress induction or improved extraction yields. Hence, the aim of this work was to enhance the bioactive compounds content of RPP and SM by MIPEF and use them for the development of a plant-based beverage with potential health-benefits. Results indicated that MIPEF-processing increased the bioactive compounds content of RPP and SM, resulting in a plant-based beverage with higher concentration of total phenolic compounds (16%), betalains (7.2%) and isoflavones (7.4%) than the control-beverage. Furthermore, MIPEF application to the ingredients did not affect physicochemical attributes of the beverage, obtaining an appealing product with potential health-attributes. Industrial relevance: Pulsed electric fields processing at moderate intensities ([removed]

Loading...
Thumbnail Image
Item
Open Access

Edible wax‑based nanoparticles as novel stabilizers for oil‑in‑water pickering emulsion

2023, Shirvani, Atefe, Hossein Goli, Sayed Amir, Varshosaz, Jaleh, Salvia Trujillo, Laura, Martín Belloso, Olga

Edible solid lipid nanoparticles (SLNs) made of beeswax (BW) and propolis wax (PW) were applied to stabilize oil-in-water (O/W) emulsion. To produce emulsions, the optimum levels of SLNs-to-oil ratio (SOR), oil content, and homogenization speed were obtained based on minimum mean droplet size (D4,3), span, and creaming index (CI). The influence of thermal treatment, pH, and ionic strength were investigated on the physical properties of optimal formulations in comparison with polysorbate 80 stabilized emulsion. The microscopic images demonstrated the presence of wax-based nanoparticles on the oil droplets surface. The long-term storage had no significant effect on D4,3 of all produced emulsions. The conventional emulsion had the maximum CI (4.5%), while PW and BW stabilized emulsions depicted a CI of 4.1 and 3.3% after 60-day storage, respectively. The conventional stabilized emulsion showed the highest peroxide value (2.7 meq O2/kg oil) compared to Pickering ones (ca. 1.8 meq O2/kg oil) at the end of 30-day storage.

Loading...
Thumbnail Image
Item
Open Access

Modulating edible-oleogels physical and functional characteristics by controlling their microstructure

2023, Ramezani, Mohsen, Salvia Trujillo, Laura, Martín Belloso, Olga

The influence of co-oleogelators like lecithin or hydrogenated lecithin together with the addition of dispersed water droplets to modulate the microstructure and thus the physical properties of glyceryl stearate (GS)-corn oil oleogels was investigated by thermal profile, microstructure, hardness, and oil binding capacity (OBC). The addition of β-carotene (βC) was also assessed. With lecithin, crystallization and melting temperatures were reduced, resulting in less-ordered crystal networks with a lower hardness and OBC, while with hydrogenated lecithin, the opposite effect was observed. In the presence of water, oleogels became harder but more brittle. Finally, βC acted as a crystal modifier increasing the hardness and OBC in the presence of lecithin, but decreased these parameters in hydrogenated lecithin-containing and water-filled oleogels. This study provides a better understanding on how the composition of GS-based oleogels can affect their physical properties.

Loading...
Thumbnail Image
Item
Open Access

Impact of the lipid phase composition and state on the in vitro digestibility and chlorophyllin bioaccessibility of W1/O/W2 emulsions into whole milk

2023, Molet Rodríguez, Anna, Ramezani, Mohsen, Salvia Trujillo, Laura, Martín Belloso, Olga

Water-in-oil-in-water (W1/O/W2) emulsions offer the potential to deliver hydrophilic bioactive compounds into foods, yet their application remains limited due to their instability. Thus, the impact of lipid phase composition and state on the colloidal stability, in vitro lipid digestibility and chlorophyllin (CHL) bioaccessibility of W1/O/W2 emulsions before and after incorporation into whole milk was studied. Medium-chain triglyceride oil (MCT) was used as a liquid lipid phase and MCT with glyceryl stearate (GS) or pure hydrogenated palm oil (HPO) as gelled lipid phases. The lipid phase composition was crucial to forming W1/O/W2 emulsions. MCT or MCT+GS allowed the successful formation of W1/O/W2 emulsions, being more stable upon gastric conditions those formulated with MCT+GS than pure MCT. In contrast, the use of HPO led to phase separation, which was maintained after the gastric conditions. Regarding their lipid digestibility, W1/O/W2 emulsions formulated with MCT or MCT+GS were fully digested, whereas only 40% of the lipid was digested using HPO. In accordance, the CHL bioaccessibility was higher using MCT or MCT+GS than HPO. When co-digested with whole milk, the colloidal stability and lipid digestibility of the W1/O/W2 emulsions with MCT or MCT+GS were not altered, whereas the W1/O/W2 emulsion-HPO showed enhanced colloidal stability and lipid digestibility (57.71 ± 3.06%), due to the surface-active properties of milk protein. The present study provides useful information to develop stable functional foods enriched with hydrophilic bioactive compounds by using W1/O/W2 emulsions.

Loading...
Thumbnail Image
Item
Open Access

Effect of citral nanoemulsion on the inactivation of Listeria monocytogenes and sensory properties of fresh-cut melon and papaya during storage

2023, Alencar Luciano, Winnie, Colombo Pimentel , Tatiana, França Bezerril, Fabrícia, Eduardo Barão, Carlos, Aparecida Marcolino, Vanessa, Siqueira Ferraz Carvalho, Rafaela de, Santos Lima , Marcos dos Santos, Martín Belloso, Olga

This study evaluated the survival of Listeria monocytogenes on fresh-cut melon and papaya treated with citral nanoemulsion (CN) during 7 days of storage at 4, 8, 12, and 16 °C. CN was prepared by catastrophic phase inversion, and fresh-cut melon and papaya were artificially inoculated, resulting in 5 log cfu/g of L. monocytogenes. Then, they were treated with 0.30 (CN-0.3) and 0.15 (CN-0.15) μL/mL of CN. CN presented droplet size below 200 nm, monodisperse distribution, and negative surface charge. CN-0.3 reduced the L. monocytogenes counts more efficiently, with counts below the detection limit (1 log cfu/g) in both fruits after 48 h at 4 °C, and 72 h at 8 °C and 12 °C. At 16 °C, L. monocytogenes counts were below the detection limit for CN-0.3 after 120 h in papaya, but it survived the other treatments for 7 days. Both CN-0.3 and CN-0.15 decreased the indigenous microbiota. Scanning electron microscopy (SEM) showed bubbles in L. monocytogenes membrane and cell disruption in fruits treated with CN-0.3. Finally, CN-0.3 treated melon and papaya showed greater brightness, herbal flavor and aroma, firmness, and juiciness, as well as lower sugar and organic acid profile changes than the control samples during storage. Results indicate citral nanoemulsion's efficiency in controlling L. monocytogenes growth on fresh-cut melon and papaya stored at refrigerated temperatures without negatively influencing the sensory parameters.

Loading...
Thumbnail Image
Item
Open Access

Relationship between Physicochemical, Techno-Functional and Health-Promoting Properties of Fiber-Rich Fruit and Vegetable By-Products and Their Enhancement by Emerging Technologies

2023-10-10, Manthei, Alina, López-Gámez, Gloria, Martín Belloso, Olga, Elez Martínez, Pedro, Soliva-Fortuny, Robert

The preparation and processing of fruits and vegetables produce high amounts of underutilized fractions, such as pomace and peel, which present a risk to the environment but constitute a valuable source of dietary fiber (DF) and bioactive compounds. The utilization of these fiber-rich products as functional food ingredients demands the application of treatments to improve their techno-functional properties, such as oil and water binding, and health-related properties, such as fermentability, adsorption, and retardation capacities of glucose, cholesterol, and bile acids. The enhancement of health-promoting properties is strongly connected with certain structural and techno-functional characteristics, such as the soluble DF content, presence of hydrophobic groups, and viscosity. Novel physical, environmentally friendly technologies, such as ultrasound (US), high-pressure processing (HPP), extrusion, and microwave, have been found to have higher potential than chemical and comminution techniques in causing desirable structural alterations of the DF network that lead to the improvement of techno-functionality and health promotion. The application of enzymes was related to higher soluble DF content, which might be associated with improved DF properties. Combined physical and enzymatic treatments can aid solubilization and modifications, but their benefit needs to be evaluated for each DF source and the desired outcome.

Loading...
Thumbnail Image
Item
Open Access

Effect of digestible versus non-digestible citral nanoemulsions on human gut microorganisms: an in vitro digestion study

2023, Alencar-Luciano, Winnie, Magnani, Marciane, Martín Belloso, Olga, Salvia Trujillo, Laura

Essential oil (EO) nanoemulsions have been recently studied due to their antimicrobial properties. Nevertheless, little is known about their possible negative effect against human gut microorganisms during their passage though the gastrointestinal tract. This work studied the effect of digestible (corn oil) or non-digestible (paraffin oil) citral nanoemulsions against specific microorganisms of human microflora under in vitro digestion conditions. The use of a citral lipid carrier (paraffin oil or corn oil) decreased the nanoemulsion particle size and increased its stability after gastric conditions with regards to the pure citral nanoemulsions. Digestible nanoemulsions formulated with corn oil and citral presented a lower bactericidal activity against Lactobacillus acidophilus and Escherichia coli after being subjected to in vitro digestion conditions in comparison to the initial nanoemulsion. However, a non-digestible nanoemulsion formulated with paraffin oil and citral presented a similar antimicrobial activity against L. acidophilus and E. coli to the one of the initial nanoemulsion. This evidences that non-digestible nanoemulsions may entrap the citral in the lipid core and thus retaining its antimicrobial potential during their passage though the gastrointestinal tract. Hence, this work evidences the impact of the lipid carrier digestibility when formulating antimicrobial nanoemulsions on certain intestinal probiotic bacteria.