Twin-screw extrusion of vitamin D3/iron-blend granules in corn and lentil composite flours: Stability, microstructure, and interaction of vitamin D3 with human osteoblast cells.

Vitamin D3 (VD3) and iron-blend granules were blended with corn and lentil composite flour (75/25, w/w) and fed into a pilot-scale twin-screw extruder to produce ready-to-eat snacks. The morphology and microstructure of extruded snacks were examined using scanning electron microscopy with energy-dispersive X-ray (SEM-EDX), X-ray powder diffraction, and FT-IR. Differential scanning calorimetry and thermogravimetric analysis measured the melting temperature and thermal stability of the extrudates. SEM and FT-IR analysis demonstrate that micronutrients are mixed well in formulations used in extrudates at high shear and high temperatures. The SEM-EDX exhibited the presence of iron, whereas high performance liquid chromatography measurements confirmed the significant retention of VD3 in the extruded snacks. The interaction between VD3 and human osteoblast cells was studied using live imaging and the MMT assay. Overall, for the first time, VD3 and Fe2+ blend granules have been used in an extrusion platform, which has significant potential for the intervention of VD3 and iron deficiencies. PRACTICAL APPLICATION: For the first time, we reported the use of VD3/iron-blend granules in extruded products. The findings of this work demonstrated the thermal stability and capability of providing adequate quantities of VD3 and iron in corn flour/lentil flour/VD3-iron blend extruded snacks. Furthermore, the interaction of VD3 with osteoblast cells highlights the potential health benefits of the extrudates.

Dry granulation of vitamin D3 and iron in corn starch matrix: Powder flow and structural properties.

In this work, a twin-screw dry granulation (TSDG) was adopted to produce vitamin D3 (VD3) and iron blended dry granules using corn starch as an excipient. Response surface methodology was applied to determine the effect of the formulation compositions (VD3 and iron) on granule properties [tapped bulk density, oil holding capacity, and volumetric mean particle size (Dv50)]. Results indicated that the model fitted well, and responses, in particular flow properties, were significantly affected by the composition. The Dv50 was only influenced by the addition of VD3. The flow properties were characterized by the Carr index and Hausner ratio, which indicated very poor flow of the granules. Scanning electron microscopy with energy dispersive spectroscopy confirm the presence and distribution of Fe++ and VD3 in the granules. Overall, TSDG was proven to be a simple alternative method for the preparation of dry granules of VD3 and iron in a blend.

Thermal, structural, antimicrobial, and physicochemical characterisation of thyme essential oil encapsulated in ß- and γ-cyclodextrin.

The present work aimed to encapsulate the thyme essential oil (TEO) in ß-cyclodextrin (BCD) and γ-cyclodextrin (GCD) complexes in two selected cyclodextrin (CD) to TEO ratios (85/15 and 80/20 w/w) and compare the physicochemical, antioxidant, and antimicrobial properties of the encapsulated powders. The inclusion complexes between CD and TEO were prepared by blending aqueous CD and TEO in ethanol followed by freeze-drying. The powder properties were assessed by measuring particle size and microstructure using SEM, FTIR, and XRD. The median values of the particle sizes (GCD: 92.0 ± 4.69 and BCD: 46.2 ± 2.56-mm) significantly influenced the encapsulation efficiency, resulting in a higher encapsulation efficiency of the GCD (92.02 ± 10.79%) than that of the BCD (56.30 ± 12.19%). The encapsulated GCD/TEO (80/20) showed higher antioxidant activity and an antimicrobial inhibitory effect against Listeria monocytogenes and Salmonella enterica sv. typhimurium. Overall, the GCD acts as a superior wall material to the BCD in the TEO encapsulation.

Functional, rheological, microstructural and antioxidant properties of quinoa flour in dispersions as influenced by particle size.

Nutritionally, particle size has significant impact on food digestibility in the gastrointestinal system. Controlling the rheological behaviors of particles in dispersion has been of major interest in the industry. In this work, the quinoa seed was ground into flour, followed by fractionating into a selected particle size [+30-mesh (>595-µm) to +200-mesh (>74-µm)]. The effect of particle size on composition, antioxidant, and several functional and mechanical properties of all particle fractions were studied. The protein, crude fat, crude fiber, dietary fiber contents increased with decreasing the particle size while the starch content decreased. The water holding capacity and sediment volume fraction increased with the reduction of particles. Rheological measurement indicated that there were significant differences among rheograms between coarser and finer particles of QF. The finest particles produced a lower complex viscosity and lower mechanical rigidity. The final and setback viscosities decreased as particle size decreased. Microscopy showed irregular-shaped polygon structure for the QF. The particle fractions ranged between +100 and +200-mesh showed compositional resemblances and, subsequently, the properties. The highest extractability of phenolics and antioxidant properties were observed for the finest particles. The information generated from this work would help the industry to develop products with the desired particle size with optimum functional and nutritional properties.