Microencapsulation of green tea polyphenols: Utilizing oat oil and starch-based double emulsions for improved delivery.

The stability and bioavailability of green tea polyphenols, crucial for their health benefits, are compromised by environmental sensitivity, limiting their use in functional foods and supplements. This study introduces a novel water-in-oil-in-water double emulsion technique with microwave-assisted extraction, significantly enhancing the stability and bioavailability of these compounds. The primary objective of this study was to assess the effectiveness of several encapsulating agents, such as gum Arabic as control and native and modified starches, in improving encapsulated substances' stability and release control. Native and modified starches were chosen for their outstanding film-forming properties, improving encapsulation efficiency and protecting bioactive compounds from oxidative degradation. The combination of maltodextrin and tapioca starch improved phenolic content retention, giving 46.25 ± 2.63 mg/g in tapioca starch microcapsules (GTTA) and 41.73 ± 3.24 mg/g in gum arabic microcapsules (GTGA). Besides the control, modified starches also had the most potent antioxidant activity, with a 45 % inhibition (inh%) in the DPPH analysis. Oat oil was utilized for its superior viscosity and nutritional profile, boosting emulsion stability and providing the integrity of the encapsulated polyphenols, as indicated by the microcapsules' narrow span index (1.30 ± 0.002). The microcapsules' thermal behavior and structural integrity were confirmed using advanced methods such as Differential Scanning Calorimetry (DSC) and Fourier-Transform Infrared Spectroscopy (FT-IR). This study highlights the critical role of choosing appropriate wall materials and extraction techniques. It sets a new standard for microencapsulation applications in the food industry, paving the way for future innovations.

Deep eutectic solvents for the extraction of polyphenols from food plants.

Deep Eutectic Solvents (DESs) offer a promising, sustainable alternative for extracting polyphenols from food plants, known for their health benefits. Traditional extraction methods are often costly and involve toxic solvents. This review discusses the basic concepts, preparation techniques, and factors influencing the effective and safe use of DESs in polyphenol extraction. DESs' adaptability allows integration with other green extraction technologies, such as microwave- and ultrasound-assisted extractions, enhancing their efficiency. This adaptability demonstrates the potential of DESs in the sustainable extraction of bioactive compounds. Current research indicates that DESs could play a significant role in the sustainable procurement of these compounds, marking an important advancement in food science research and development. The review underscores DESs as a realistic, eco-friendly alternative in the realm of natural extraction technologies, offering a significant contribution to sustainable practices in food science.

Effect of modified atmosphere packaging on quality of bread with amaranth flour addition.

The study of the effect of the modified atmosphere packaging on quality of the bread was done after replacing wheat flour with amaranth flour in replacement of wheat flour for 0, 5, 10 and 15% by weight. The bread was stored for one, three and seven days in the ATM, 100% N2 and 30% CO2. The study proved the 30% CO2 modified atmosphere to be the optimal storage condition. It allowed to preserve volume, water content and contributed at least to increase in hardness of bread, which with the addition of amaranth flour decreased. The colour of bread during storage was characterised by the increase in L* parameter and decrease in a* and b*. For the decreased storage time, the effect was opposite. The replacement by 5% of amaranth flour increased the polyphenol content and did not affect bread quality.

The Effect of Natural Antioxidants on Quality and Shelf Life of Beef and Beef Products.

Oxidation processes are the major cause of deterioration of meat quality and shelf life of meat products, leading to negative changes in nutritive value and in sensory and physicochemical properties of meat. Until now, the synthetic antioxidants like butylated hydroxyl anisole have been commonly used to prevent oxidation, which however may cause potential human health risks and increase toxicity of the product. However, natural antioxidants can be the alternative solution for this problem since plants and plant materials are rich in bioactive compounds (as natural antioxidants) with potential health beneficial effects. Moreover, the interest of consumers in using natural products is still increasing. There is an expectation of replacing synthetic antioxidants and preservatives by natural ones. Therefore, the aim of the present review is to provide information on the effect of natural antioxidants from vegetables and fruits like olives, pomegranate or grapes, and herbs and spices like rosemary, oregano, sage, black cumin or turmeric, rich in bioactive compounds on quality and shelf life of beef and beef products.