Mainly Dimers and Trimers of Chinese Bayberry Leaves Proanthocyanidins (BLPs) are Utilized by Gut Microbiota: In Vitro Digestion and Fermentation Coupled with Caco-2 Transportation.

Chinese bayberry leaf proanthocyanidins (BLPs) are Epigallocatechin gallate (EGCG) oligomers or polymers, which have a lot of health-promoting activity. The activity is closely related to their behavior during in vitro digestion, which remains unknown and hinders further investigations. To clarify the changes of BLPs during gastrointestinal digestion, further research is required. For in vitro digestion, including gastric-intestinal digestion, colon fermentation was applied. Caco-2 monolayer transportation was also applied to investigate the behavior of different BLPs with different degrees of polymerization. The trimers and the tetramers were significantly decreased during in vitro gastric-intestinal digestion resulting in a significant increase in the content of dimers. The dimers and trimers were the main compounds utilized by gut microbiota and they were assumed not to degrade through cleavage of the inflavan bond. The monomers and dimers were able to transport through the Caco-2 monolayer at a rate of 10.45% and 6.4%, respectively.

Pectin from Citrus Canning Wastewater as Potential Fat Replacer in Ice Cream.

Pectin had been recovered from canning wastewater produced by chemical treatment of segment membrane during preparation of canned citrus in our previous research. The purpose of this study was to characterize the extracted pectin from canning wastewater, and to evaluate its application as a fat alternative to replace fat in ice cream. The monosaccharide composition and rheological properties of the pectin were determined. The influences of fat reduction and pectin addition on the physicochemical, rheological and sensory properties of low-fat ice cream were determined. The rheological results showed that pectin solutions were typical pseudoplastic fluids. The addition of pectin in ice cream can cause an increase in viscosity, overrun, and hardness, and a decrease in meltdown of the ice cream. When 0.72% pectin (w/w) is incorporated into ice cream, a prototype product of ice cream with 45% lower fat content compared to the control was made. Results indicated that their qualities such as appearance, flavor, and taste were not significantly different. The low-fat ice cream had higher smoothness scores and lower mouth-coating scores. Hence, pectin extracted from citrus canning wastewater can be potentially used as fat replacer in ice cream, which benefits both the environment and the food industry.

Adsorption thermodynamic characteristics of Chlorella vulgaris with organic polymer adsorbent cationic starch: Effect of temperature on adsorption capacity and rate.

Aiming at optimizing the adsorption process of Chlorella vulgaris and cationic starch, the adsorption thermodynamic characteristics were evaluated. Different from inorganic calcium salt adsorbent, the adsorption nature of organic polymer cationic starch is exothermic (ΔH°â€¯< 0) and spontaneous (ΔG°â€¯< 0). Besides, the adsorption capacity and rate can be well described by Langmiur isotherm and pseudo second kinetic models. As results of exothermic nature and great driving force of lower temperature, the adsorption capacity and rate declined with the rising temperature. The maximal values of them were obtained at 278.15 K, which were 9148.14 mg microalgae (g cationic starch)-1 and 8.74 × 10-6 mg g-1 min-1. Additionally, with insufficient adsorbent, the highest adsorption efficiency (96.37%) was achieved at 278.15 K for stirring 150 min. For 288.15, 298.15, 308.15 and 318.15 K, the adsorption efficiency decreased to 93.77%, 86.75%, 83.32% and 81.57% and the time consumed were at least 40 min longer.

The kinetics of the polyacrylic superabsorbent polymers swelling in microalgae suspension to concentrate cells density.

Different from current harvesting methods, the aim of this study was to concentrate microalgae by removing the medium with polyacrylic superabsorbent polymers (PSAPs). This method can concentrate freshwater microalgae Chlorella sp. at a relatively high biomass concentration of 90.23 g L-1. Without further dewatering, the concentrated microalgae can be directly used to produce biofuels by oil extraction or fermentation. The kinetic characteristics of PSAPs swelling in different solutions were investigated. The results indicate that the negative influence on absorbency caused by ionic strength was greater than microalgae concentration. Compared with the diffusion part, water absorbed by the relaxation of PSAPs was dominant and accounted for over 97%. Equilibrium absorbed water equations under different microalgae concentration were fitted and could provide guide to quantifiably concentrate microalgae. Increasing temperature decreased the absorbency of PSAPs, while, the absorption and desorption rate were increased. Moreover, the absorbency remained at 91.45% after recycling three times.