Influence of processing conditions on the physical properties, retention rate, and antimicrobial activity of cinnamaldehyde loaded in gelatin/pectin complex coacervates

Fucoidan-based cinnamaldehyde nano-emulsion: Fabrication by complex coacervation and application in apple juice

Cinnamaldehyde (CIN) is widely used in food industry due to multiple biological functions. However, CIN suffers from bad odor, high volatility, low solubility in water and sensitivity to oxygen, which limits its application. In this study, fucoidan/chitosan (FUC/CS) nanocarrier was prepared by complex coacervation method to encapsulate CIN. The nano-complexes prepared at pH 5 and in a ratio (FUC/CS) of 10:1 exhibited particle size of 330-360 nm, a zeta potential closed to -30 mV and a PDI of 0.16 with an EE and LC of 70.03 % and 54.9 %, respectively. Confocal laser scanning microscope (CLSM) and scanning electron microscopy (SEM) showed that the prepared FUC/CS/CIN was more uniform. Fourier transform infrared spectroscopy (FTIR) and Raman spectroscopy observed a strong electrostatic interaction between FUC and CS and covalent interaction between CIN and CS. Higher antioxidant properties were found in encapsulated CIN. Fucoidan/Chitosan/Cinnamaldehyde has a synergistic effect with ascorbic acid (AA) in slowing down the browning of apple juice. The inhibitory efficiency of encapsulation CIN against Escherichia coli (E. coli) and Listeria monocytogenes (LM) was significantly increased compared to free CIN. In summary, the encapsulation of CIN in FUC/CS by the complex coacervation method can effectively improve its stability.

Protein-Pectin Delivery Carriers for Food Bioactive Ingredients: Preparation, Release Mechanism, and Application

Food bioactive ingredients have received widespread attention due to their excellent nutritional and functional properties, regulating the organism. However, some food bioactive ingredients have the disadvantages of poor stability and low bioavailability, which limits their wider application in food. The current study has recently shown a growing interest in designing delivery systems due to their advantages in encapsulating, protecting, and controlling the release of food bioactive ingredients. This review summarizes the classification of protein-pectin delivery carriers, including emulsions, nanoparticles, microcapsules, gels, and films. Besides, the typical preparation methods and the factors affecting the stability of the carriers were presented. Moreover, the release mechanism of the protein-pectin delivery carriers was introduced. Furthermore, the applications of protein-pectin delivery carriers were also described. The protein-pectin delivery carriers have broad research prospects in the functional food and nutritional field. Protein-pectin delivery carriers can enhance the protection of food bioactive ingredient delivery due to their strong interaction force and excellent emulsification properties. Therefore, they can effectively protect food bioactive ingredients from harsh processing conditions and adverse environments in vivo, and improve their physicochemical properties, stability, and bioavailability, which have good application prospects.

Starch nanoparticle loading cinnamon essential oil encapsulated by complex coacervation of chitosan and gum Arabic improve the stability and antibacterial potential of the microcapsules

Essential oils have excellent antibacterial effects, but the rapid volatility of essential oils reduces their antibacterial effects. Therefore, the adsorption and slow release behavior of essential oils are of great significance for food preservation. This study used starch nanoparticles (SN) with different average particle sizes as carriers to adsorb cinnamon essential oil (CEO) and obtain starch nanoparticle - cinnamon essential oil (CEO-SN) complexes. Chitosan (CS) and Arabic gum (GA) composite films were used as wall materials, and sodium tripolyphosphate (STPP) was used as a curing crosslinking agent to encapsulate CEO-SN, forming CEO microcapsules (CM-CEO-SN). The optimal conditions of preparing CM-CEO-SN were determined by a single-factor experiment and response surface methodology. The thermal stability, morphology, in vitro release and antibacterial potential of the microcapsules were examined using Fourier transform infrared spectroscopy, scanning electron microscopy, thermogravimetric differential thermal analysis and differential scanning calorimetry. The results showed that the release rate of CM-CEO-SN300 decreased by 33.7 % and had the better slow release effect and thermal stability. In addition, CM-CEO-SN300 effectively inhibited the spoilage of cherry tomatoes during storage. These findings provide useful guidance for extending food shelf life.

Preparation, physicochemical characterization and swelling properties of composite hydrogel microparticles based on gelatin and pectins with different structure

Composite hydrogel microparticles based on pectins with different structures (callus culture pectin (SVC) and apple pectin (AU)) and gelatin were developed. Hydrogel microparticles were formed by the ionotropic gelation and electrostatic interaction of COO- groups of pectin and NH3+ groups of gelatin, which was confirmed by FTIR spectroscopy. The addition of gelatin to pectin-based gel formulations resulted in a decrease in gel strength, whereas increasing gelatin concentration enhanced this effect. The microparticle gel strength increased in proportion to the increase in the pectin concentration. The DSC and TGA analyzes showed that pectin-gelatin gels had the higher thermal stability than individual pectins. The gel strength, Ca2+ content and thermal stability of the microparticles based on gelatin and SVC pectin with a lower degree of methylesterification (DM) (14.8 %) were higher compared to that of microparticles based on gelatin and AU pectin with a higher DM (40 %). An increase in the SVC concentration, Ca2+ content and gel strength of SVC-gelatin microparticles led to a decrease in the swelling degree in simulated gastrointestinal fluids. The addition of 0.5 % gelatin to gels based on AU pectin resulted in increased stability of the microparticles in gastrointestinal fluids, while the microparticles from AU without gelatin were destroyed.

Analysis of the suitable thawing endpoint of the frozen chicken breast using video recording analysis, shear force, and bioelectrical impedance measurement

This study focuses on analyzing the texture properties and bioelectrical impedance characteristics of frozen chicken breasts during low-temperature thawing, meanwhile, we also compared the differences in physiochemical properties. Frozen chicken breasts were thawed at 4 ± 2°C for 2, 4, 6, 8, and 10 h separately, then the physiochemical properties (color, pH, water-holding capacity, water distribution), the texture properties (easy-to-cut level), and the bioelectrical impedance were determined and analyzed. The easy-to-cut level of the samples was evaluated by the sensory panel and two indexes, one is Warner-Bratzler shear force measured by texture analysis machine, and the other is cutting speed value calculated by the consumer-oriented cutting behavior analysis using frame-by-frame video recording analysis method. These two methods were used to characterize the easy-to-cut level of the frozen samples during thawing from the industrial processing and home cooking standpoint. Strong correlations were observed between the easy-to-cut level and the bioelectrical impedance of the frozen chicken breasts during thawing. The impedance magnitude at 100 kHz showed a high correlation coefficient (R2  = .9417) with Warner-Bratzler shear force, and the impedance magnitude at 50 Hz showed a high correlation coefficient (R2  = .8658) with cutting speed. Our results indicated the acceptability of using bioelectrical impedance to evaluate the easy-to-cut thawing endpoint for both industry processing and home cooking.

In vitro bioaccessibility evaluation of pheophytins in gelatin/polysaccharides carrier

The type of carrier agent could impact pheophytin stability and bioaccessibility. Hence, it is important to have an elaborate understanding on the extent and type of pheophytin transformation during in vitro digestion of microcapsules. Four kinds of protein/polysaccharides complex were used to fabricate pheophytin microcapsules and investigated for pigments bioaccessibility. With different carriers, pheophytin pigments showed new characteristics influencing particle size and zeta potential during in vitro digestion. Pheophytin b was widely transformed to pheophorbide b, confirming pheophorbidation of the b series in proper condition. No 15¹-hydroxy lactone chlorophyll or pheophytin derivatives were detected, indicating some protective effect of microencapsulation. Pheophytins loaded in gelatin-pectin complex exhibited a relatively higher recovery rate, micellarization rate, and bioaccessibility index. The result presented in this study shows that the type of carrier agent could initiate the removal of phytyl groups in pheophytins and also inhibit or mediate their bioaccessibility.