RESUMO
Raft-forming systems are designed to relieve reflux symptoms by forming a physical barrier on top of the stomach. The present study aimed to evaluate the physico-chemical properties of alginate-aloe vera raft-forming systems for the first time. To achieve this goal, aloe vera was used in the proportion of 1 and 1.5 % in raft suspensions containing 5 % alginate as the main component of gel structure. Rafts were characterized by their volume, floating behavior, thickness, swelling properties, strength, resilience, reflux resistance, and acid neutralization capacity (ANC). Results showed the effectiveness of aloe vera in forming rafts that were voluminous, buoyant with greater total floating time (TFT), and stronger than formulations with no aloe vera. Furthermore, data showed that the presence of aloe vera could improve resilience time, swelling proportions, resistance to reflux under simulant conditions of movement in the stomach, and ANC values of rafts. Rafts were further characterized by oscillatory strain sweep test, differential scanning calorimetry, and Fourier transform infrared spectroscopy. Evaluation of the mechanical properties of rafts displayed a viscoelastic behavior of gels corresponding to the internal cross-linked structure of rafts. This study demonstrated that designing of alginate-aloe vera rafts can be suitable for the treatment of gastro-esophageal reflux disorders.
Assuntos
Aloe , Refluxo Gastroesofágico , Alginatos/uso terapêutico , Alginatos/química , Aloe/química , Refluxo Gastroesofágico/tratamento farmacológico , Composição de Medicamentos/métodosRESUMO
This study aimed at the fabrication of licorice extract (LE)-loaded microparticles by complex coacervation, using chickpea protein isolate (CPI) and soluble fraction of Persian gum (SFPG). The LE-loaded microparticles with the highest encapsulation efficiency (97.87%) and loading capacity (11.35%) were obtained at pH 3 and CPI: SFPG ratio, core: coating ratio, and polymer concentration of 2, 1.5, and 2, respectively. The LE-loaded microparticles (2-15 µm) possessed heterogeneous microstructure, and the Fourier-transform infrared spectroscopy data confirmed the pronounced effect of electrostatic interactions and hydrogen bonding. The thermostability, amorphous structure, and color of the LE-loaded microparticles were significantly enhanced, compared to free LE. The sensory evaluation of the model beverages containing LE-loaded microparticles revealed that the microencapsulation was able to mask the bitter aftertaste and color of the extract. Thus, the results of this research confirm the potential of CPI-SFPG complex coacervates for the efficient delivery of glycyrrhizin via incorporation into functional food products.
Assuntos
Cicer , Alimento Funcional , Glycyrrhiza , Extratos Vegetais , Gomas Vegetais , Proteínas de Plantas , Raízes de Plantas , Prunus dulcis , Espectroscopia de Infravermelho com Transformada de Fourier , Eletricidade EstáticaRESUMO
Nutrition can strongly influence infection trajectories by either boosting or suppressing the immune system. During the recently emerged pandemic of coronavirus disease 2019 (COVID-19), individuals who possess diets high in fat, refined carbohydrates, and sugars have shown to be highly prone to the disease and associated adverse outcomes. Both micronutrients and macronutrients provide benefits at different stages of the infection. Thus, using appropriate nutritional recommendations and interventions is necessary to combat the infection in patients with COVID-19 in both outpatient and inpatient settings.
Assuntos
COVID-19 , Selênio , Humanos , Estado Nutricional , Pandemias , SARS-CoV-2RESUMO
The COVID-19 pandemic has become the leading societal concern. The pandemic has shown that the public health concern is not only a medical problem, but also affects society as a whole; so, it has also become the leading scientific concern. We discuss in this treatise the importance of bringing the world's scientists together to find effective solutions for controlling the pandemic. By applying novel research frameworks, interdisciplinary collaboration promises to manage the pandemic's consequences and prevent recurrences of similar pandemics.
Assuntos
Pesquisa Biomédica/organização & administração , Infecções por Coronavirus/epidemiologia , Prestação Integrada de Cuidados de Saúde/organização & administração , Emergências , Necessidades e Demandas de Serviços de Saúde , Pandemias , Pneumonia Viral/epidemiologia , Betacoronavirus/patogenicidade , Pesquisa Biomédica/métodos , COVID-19 , Infecções por Coronavirus/terapia , Infecções por Coronavirus/virologia , Prestação Integrada de Cuidados de Saúde/métodos , História do Século XXI , Humanos , Comunicação Interdisciplinar , Estudos Interdisciplinares , Pneumonia Viral/terapia , Pneumonia Viral/virologia , Saúde Pública/história , Saúde Pública/normas , SARS-CoV-2RESUMO
In this study, bio-composite films were developed by casting film-forming emulsions based on potato starch-glycerol-olive oil containing dispersed zein nanoparticles (ZNP). This paper studied the effect of the combined use of olive oil and different concentrations of zein nanoparticles on the structural and physico-mechanical properties of plasticized potato starch films. The water vapor permeability decreased with oil addition. Barrier properties were further improved with increasing ZNP content. It was discovered that the tensile strength increased as the ZNP content increased, but decreased with incorporation of the oil. Contact angle increased with ZNP and olive oil addition. Apparent color and UV transmittance of potato starch-glycerol film were impressed with the use of ZNP and olive oil. The microstructure and morphologies of films were characterized by Fourier transform infrared (FTIR), scanning electron microscopy (SEM) and atomic force microscopy (AFM). Dynamic mechanical thermal test revealed that the storage modulus decreased with incorporation of olive oil, however was improved by increasing nanoparticles content.
Assuntos
Filmes Comestíveis , Nanopartículas/química , Azeite de Oliva/química , Solanum tuberosum/química , Amido/química , Zeína/química , Fenômenos Químicos , Emulsões , Interações Hidrofóbicas e Hidrofílicas , Fenômenos Mecânicos , Estrutura Molecular , Nanopartículas/ultraestrutura , Permeabilidade , Análise EspectralRESUMO
This paper aims to investigate chemical composition, rheological behavior, antioxidant activity and functional properties of Cordia myxa mucilage (CMM). Response surface methodology (RSM) demonstrated that optimum conditions for CMM extraction were as follow: ultrasound power of 99.37â¯W, extraction temperature of 88.05⯰C and solid to water ratio of 16.25 w/w. CMM had, on average, 77.51% carbohydrate, 5.86% total ash, 8.90% protein, 6.90% moisture, and 1.00% fat. Due to a high level of nutrients, CMM can be suggested as a value added by-product in food and pharmaceutical systems. CMM is a low molecular weight polysaccharide containing three fractions with various molecular weights. FT-IR spectrum illustrated that this polymer had all typical bands and peaks characteristics of polysaccharides. Based on steady shear measurements, CMM can be introduced as a new source of hydrocolloid with high-temperature stability. CMM had the desirable antiradical capacity, water solubility and water/oil holding capacity.
Assuntos
Antioxidantes/química , Cordia/química , Extratos Vegetais/química , Polissacarídeos/química , Antioxidantes/isolamento & purificação , Carboidratos/química , Fracionamento Químico , Sequestradores de Radicais Livres/química , Folhas de Planta/química , Reologia , Espectroscopia de Infravermelho com Transformada de Fourier , Água/químicaRESUMO
Nanostructured colloidal delivery systems comprising of pectin-coated nanoliposomes (pectonanoliposomes) were developed as carriers for a bioactive polyphenolic compound (phloridzin). Phloridzin-loaded nanoliposomes were fabricated using a heating-stirring-sonication method, and coated with low methoxyl pectin using an electrostatic deposition approach. Dynamic light scattering, micro-electrophoresis, atomic force microscopy, and UV-Visible spectroscopy were used to investigate the impact of system composition on the size, charge, morphology and stability as well as immobilization, adsorption and encapsulation efficiencies of the pectonanoliposomes. Response surface methodology was used to optimize the composition of the pectonanoliposomes based on particle size and charge characteristics. Linear, quadratic and interaction effects of 1,2-dioleoyl-3-trimethyl ammonium propane/lecithin, phloridzin/lecithin and pectin/liposome ratios significantly influenced the mean hydrodynamic diameter and/or surface charge of pectonanoliposomes. Second-order polynomial regression models were generated for intensity-weighted particle size and zeta potential of the designed carriers. Topographic and phase contrast images showed that pectonanoliposomes exhibited a range of different morphologies. Coating the nanoliposomes with pectin improved their immobilization and encapsulation efficiencies as well as physical storage stability. Cationic pectonanoliposomes were superior to plain systems regarding long-term stability. Our results suggest that pectonanoliposomes may be suitable delivery systems for polyphenolic nutraceuticals, such as phloridizin, in functional food and pharmaceutical applications.
Assuntos
Sistemas de Liberação de Medicamentos , Nanopartículas/química , Pectinas/química , Florizina/farmacologia , Polifenóis/farmacologia , Adsorção , Análise de Variância , Difusão Dinâmica da Luz , Lipossomos , Tamanho da Partícula , Florizina/química , Polifenóis/química , Eletricidade EstáticaRESUMO
Doogh is a traditional Iranian fermented drink. Response surface methodology-central composite design (RSM-CCD) was used to determine optimum formulation for the production of Doogh stabilized by high methoxyl pectin (HMP). The effects of HMP (0.28-0.42% wt) and salt (0.4-1.1% wt) concentrations on the stability, viscosity, volume-weighted (D43) and surface-weighted (D32) mean diameters and Span were investigated. Graphical response surface plots were applied to locate the optimum point. The optimum composition for stable Doogh production was found to contain (% wt) HMP 0.4 and salt 0.62. These optimum conditions yielded the stability of 96.34%, viscosity of 2.05 mPas, D43 of 11.922 µm, D32 of 0.966 µm and Span value of 2.140. There was no significant difference between the physical, rheological and sensory attributes of Dooghs produced under optimum conditions and commercial samples.
Assuntos
Bebidas , Pectinas/química , Cloreto de Sódio/química , Modelos Estatísticos , Tamanho da Partícula , Probabilidade , ViscosidadeRESUMO
Doogh is a fermented dairy drink which is highly consumed by Iranian people. Stability of this healthy drink was investigated in terms of sedimentation rate, viscosity, density and particle size characteristics including surface-weighted mean diameter (D32), Span and particle uniformity. Eight treatments were performed as randomized complete block design (RCBD) with three replications. Three types of pectin (high methoxyl pectin (HMP), grapefruit-seed extract pectin (GSEP) and amidated pectin (Ceamsa pectin (CSP)) at a constant concentration (0.35%w/w), three levels of salt (0.50, 0.75 and 1.00%w/w) and two dry matter contents (DMCs, 4 and 5% w/w) were used to produce the Dooghs. The results showed that the maximum stability and viscosity, and the minimum D32 were obtained by application of CSP, GSEP and HMP, respectively (p<0.05). Pectin type had no significant difference on the density values of Dooghs. The lowest sedimentation rate, viscosity, density and D32 were achieved in the minimum concentrations of salt and dry matter. The ANOVA analysis also revealed that the interaction of pectin type, salt concentration and DMC had a significant effect on the Span and particle uniformity. A maximum physical stability was found for the prepared samples with 0.35%w/w CSP, 0.5%w/w salt and 4%w/w dry matter. Evaluation of sensory attributes also confirmed that this formulation had the highest overall acceptability value.
Assuntos
Bebidas/análise , Pectinas/análise , FermentaçãoRESUMO
This study investigated the influence of formulation variables (pistachio oil (PO, 7.5 and 15%, w/w), Cocoa butter (CB, 7.5 and 15%, w/w), xanthan gum (XG, 0 and 0.3%, w/w), and distillated monoglyceride (DMG, 0.5 and 1%, w/w)) on the rheological properties and emulsion stability of spreads. Power law and Herschel-Bulkley models were used for modeling shear-thinning behavior of samples. The power law model was found to describe the flow behavior of spreads better than Herschel-Bulkley model. All the rheological properties were increased by adding XG to the spreads whereas increasing PO content caused to decrease them. The DMG had positive effect on apparent viscosity and elastic behavior but had negative effect on viscose behavior. Apparent viscosity was increased by adding CB while rheological modules were not significantly (p < 0.05) affected. The XG and DMG improved stability of emulsion. The best spread formulation with optimum rheological properties was 15% PO, 7.5% CB, 0.3% XG and 1% DMG.
Assuntos
Pistacia/química , Óleos de Plantas/química , Reologia , Gorduras na Dieta , Módulo de Elasticidade , Emulsões/química , Modelos Teóricos , Monoglicerídeos/química , Polissacarídeos Bacterianos/química , ViscosidadeRESUMO
UNLABELLED: This study investigated the effects of beet sugar (BS), calcium lactate (CL), and Staphylococcus xylosus (SX) on the general characteristics of uncured frankfurters. Minimum residual nitrite was observed in samples with a high level of BS and S. xylosus (8log(10) l0 viable cfu/g) after 2 mo. There was an increase in total aerobic counts in frankfurters after 4 wk. Samples containing higher BS and CL had no Clostridium perfringens at storage time. Histamine content was similar for all treatments except SX. No differences were observed in textural properties among the treatments. Water activity was decreased significantly in treatment CL1+BS2. The results indicated that samples treated with BS or CL had (P < 0.05) taste and sensory attributes considered appropriate by a tasting panel. PRACTICAL APPLICATIONS: Frankfurters are among the most popular meat products in many countries. Health problems (such as cancer) associated with the overconsumption of cured meat have led to searches for new, alternative methods of preservation. Hurdle technology (combinations of beet sugar, calcium lactate, and Staphylococcus xylosus in different concentrations) can be developed for frankfurter processing. Results of this research will be useful for meat manufacturers; however, any new process may affect the strategies chosen for marketing these products.
Assuntos
Beta vulgaris/química , Compostos de Cálcio/química , Carboidratos/química , Manipulação de Alimentos/métodos , Conservação de Alimentos/métodos , Lactatos/química , Produtos da Carne/microbiologia , Staphylococcus/enzimologia , Animais , Bovinos , Fenômenos Químicos , Clostridium perfringens/crescimento & desenvolvimento , Clostridium perfringens/isolamento & purificação , Contagem de Colônia Microbiana , Microbiologia de Alimentos , Histamina/análise , Humanos , Nitrato Redutase/metabolismo , Nitritos/análise , Paladar/fisiologiaRESUMO
Polysaccharides are biopolymers that play key roles as therapeutic agents. The current study examined the efficiency of a polysaccharide newly derived from a plant resource for detection of sub-acute mercury (Hg) exposure on blood characteristics of Atlantic salmon. The polysaccharide was extracted from the roots of Acanthophyllum bracteatum, and the Atlantic salmon were divided into three groups and placed in fiberglass tanks: one with no Hg as a control, one filled with 60 µg l(-1) of Hg solution, and one with 60 µg l(-1) Hg solution plus 1% weight/weight (w/w) of polysaccharide, which had been added 24 hours before the addition of Hg solution. Serum hematological and biochemical parameters were analysed. Results of the study showed that the blood factors were significantly adjusted in the group that had been exposed to the polysaccharide and Hg compared to the group that had been exposed only to Hg. The polysaccharide had an adjustment effect on lymphocytes, granulocytes, red blood cells (RBCs), Hemoglobin (Hb), mean corpuscular volume (MCV), mean corpuscular hemoglobin (MCH), alanine aminotransferase (ALT), aspartate aminotransferase (AST), protein, chlorine (Cl), sodium (Na), and glucose. It did not have a significant effect on hematocrit (Ht), mean corpuscular hemoglobin concentration (MCHC), potassium (K), and monocytes. Finally, the results confirmed that the new polysaccharide has useful effects on the host, possibly acting as a probiotic by selectively motivating the activity of some useful bacteria, which can improve the host health. This is the first report on application of this polysaccharide for the health improvement of Atlantic salmon exposed to mercury chloride.