Sugarcane Juice with Co-encapsulated Bifidobacterium animalis subsp. lactis BLC1 and Proanthocyanidin-Rich Cinnamon Extract.

Bioactive compounds are sensitive to many factors, and they can alter the sensory characteristics of foods. Microencapsulation could be a tool to provide protection and allow the addition of bioactives in new matrices, such as sugarcane juice. This study focused on producing and evaluating the potential function of probiotics and proanthocyanidin-rich cinnamon extract (PRCE), both in free and encapsulated forms when added to sugarcane juice. The pure sugarcane juice treatment T1 was compared with other sugarcane juices to which bioactive compounds had been added; T2, a non-encapsulated Bifidobacterium animalis subsp. lactis (BLC1); T3, a non-encapsulated BLC1 and PRCE; T4, BLC1 microcapsules; and T5, with BLC1 and PRCE microcapsules. The samples were morphologically, physicochemically, rheologically, and sensorially characterized. Samples were also evaluated regarding the viability of BLC1 during the juice's storage at 4 °C. It was possible to produce probiotic sugarcane juice with non-encapsulated BLC1, but not with the addition of free PRCE, which in its free form reduced the viability of this microorganism to < 1 log CFU/mL after 7 days. The microcapsules were effective to protect BLC1 during juice storage and to maintain high contents of phenolic and proanthocyanidin compounds, although the products containing these had their viscosity altered and were less accepted than either the control or those with non-encapsulated BLC1.

Complex coacervation between lysozyme and pectin: Effect of pH, salt, and biopolymer ratio.

The complexation between lysozyme and pectin was studied by acidification using zeta potential, turbidity measurements and calorimetry titration. The complexes were analyzed in various NaCl concentrations with different ratios. At ratio 1:1 with 0.01M NaCl, is worth mentioning that the insoluble complexes were formed between pH 2.0 and 7.0, which represents a great range to apply this complex to different food matrices. When the ratio was increased from 1:1 to 3:1, the pH range between the pHφ1 and pHφ2 increased even more. When the NaCl concentration was increased from 0.01M to 0.2M, a progressive reduction of turbidity was observed. At 0.4M NaCl, there was total suppression of complex formation at ratio ≤ 3:1. The process of complex coacervate formation occurred in two different steps, presenting favorable enthalpic as well as entropic contributions. The positive entropy change is a strong indication that water molecules have been released from the complex surface, however the positive sign of TΔS suggests that hydrophobic interactions were involved in the interaction between lysozyme and pectin. Microscopy images of the samples revealed that the complexes presented a spheroid-like appearance which may contribute to possible future applications.

Interpolymer complexation of egg white proteins and carrageenan: Phase behavior, thermodynamics and rheological properties.

The complexation between lysozyme/carrageenan and ovalbumin/carrageenan was studied in situ using acidification. The complexes were analyzed in solutions with different NaCl concentrations and different protein/polysaccharide ratios. As the protein/polysaccharide ratio increased from 1:1 to 10:1, critical structure forming events (i.e., those associated with soluble, insoluble and large insoluble complexes) shifted to higher pH values for ovalbumin/carrageenan followed by decrease of G' values at ratios of 5:1 and 10:1. The increase in the ratio of lysozyme/carrageenan complexes suppressed the critical pH transition points that led to the formation of large insoluble complexes from pH 12.0 until 1.0, and the values of G' increased simultaneously, reaching the highest value at a ratio of 10:1. Addition of salt to the ovalbumin/carrageenan and lysozyme/carrageenan mixtures suppressed the electrostatic interaction between proteins and carrageenan at lower pH values and the critical pH transitions points, whereas at a ratio of 3:1 with a 0.01 M concentration, the coacervate yield of the complex reached 79.6% ±â€¯0.6 and 93.7% ±â€¯4.8 for the ovalbumin and lysozyme complexes, respectively. The rheological data associated with microscopy images show that interpolymer complexes with heterogeneous structures were formed for both complexes, and we suggest that complexes have a great potential to improve or extend the texture, mechanical stability, consistency, and taste of food products.