Advanced fabrication of complex biopolymer microcapsules via RSM-optimized supercritical carbon dioxide solution-enhanced dispersion: A comparative analysis of various microencapsulation techniques

This work aimed to enhance hemp seed oil encapsulation within a hemp seed protein-alginate complex by optimizing parameters in the solution-enhanced dispersion process, employing supercritical carbon dioxide (SEDS) without reliance on organic solvents or elevated temperatures. By response surface methodology (RSM), the microencapsulation efficacy (MEE), particle size (PS) and peroxide value (PV) was determined with respect to three parameters; temperature (°C), pressure (bar) and feed flow rate (mL/min). The optimum conditions were predicted at temperature (40 °C), pressure (150 bar) and feed flow rate (2 mL/min) to offer an MEE of 89.47%, PS of 7.81 μm and PV of 2.91 (meq/kg oil). In addition, the SEDS method was compared with spray- and freeze-drying for encapsulating hemp seed oil. The findings demonstrated SEDS' superiority, exhibiting exceptional attributes such as the highest MEE, smallest PS and the production of spherical, smooth microcapsules. This highlights its effectiveness in comparison to spray- and freeze-drying methods.

Physico-chemical and Sensory Properties of Red Palm Oil-based Ice Cream Using Maltodextrin or Modified Starch as Stabilizers

This study highlights the use of red palm oil (RPO) as an alternative to dairy fat in a hard ice cream sample in the presence of different stabilizers; maltodextrin (MALTOD) and modified starch (MSTARCH). No stabilizer was added in the control sample (CO), while the different ratios of RPO to each stabilizer were 4:1, 3:2, and 2:3, coded as MALTOD1, MALTOD2, MALTOD3 for maltodextrin, and MSTARCH1, MSTARCH2, and MSTARCH3 for modified starch, respectively. These samples were compared regarding overrun, physical, and sensory properties. For MALTOD, sample MALTOD3 had the highest overrun (49.31±13.78%), while MALTOD2 had the highest viscosity (7.90±0.03 Pa.s) and hardness (1.09±0.07 kg), and MALTOD1 had the lowest melting properties (61.10±0.20%). For MSTARCH, sample MSTARCH1 had the highest hardness (3.39±0.07 kg), MSTARCH2 had the highest overrun (67.64±2.27%), and MSTARCH3 had the highest viscosity (8.19±0.24 Pa.s) and the lowest melting properties (39.83±0.20%). Samples MALTOD3 and MSTARCH1 were selected for comparison with commercial samples in terms of sensory acceptance and preference. There was no significant difference (p > 0.05) between the sensory acceptability of MALTOD3 and MSTARCH1. However, both samples received a significantly lower (p < 0.05) ranking than the commercial samples in terms of appearance, texture, flavour, meltability, and overall acceptance. Future studies are recommended to improve the RPO-based ice cream sample, particularly in terms of its sensory properties.

Comparison of high pressure and thermal pasteurization on the quality parameters of strawberry products: a review

Strawberry (Fragaria ananassa) is rich in bioactive compounds with high antioxidant activity. High pressure processing (HPP) is an efficient alternative to preserve these bioactive compounds in terms of microbial inactivation and shelf-life stability. This review compares the effects of pasteurization methods using high pressure or thermal pasteurization (TP) on the quality parameters of various strawberry-based products. To summarize, most of the high pressure-treated products are microbiologically stable and showed minimum degradation of thermolabile compounds than TP-treated ones. However, some studies reported that high pressure did not have an advantage over TP especially in the preservation of phenolic phytochemicals during storage. The insufficient enzyme inactivation and high residual activity of enzymes after high pressure treatment could cause anthocyanins degradation thus affecting the product quality. Overall, this review could be valuable to potential processors in evaluating the effective commercialization of high pressure-treated strawberry products.

Different Maturities and Varieties of Coconut (Cocos nucifera L.) Flesh as Fat Replacers in Reduced-Fat Meatballs

Meatball is a popular meat product in Malaysia but it has high-fat content that could often bring health problems such as non-communicable diseases. This study aimed to produce replaced-fat meatballs using coconut flesh with three different varieties (i.e. MAWA, MYD, and Pandan) at two levels of maturities (young and matured). Meatballs with animal fat were used as control. All samples were analysed for the proximate composition, cooking yield, water holding capacity (WHC), texture and sensory properties. Two-way ANOVA was conducted to determine the interaction between the maturity and variety of the coconut for all parameters with post-hoc analysis to observe the significant difference (p<0.05). The maturity and variety of coconuts showed significant interactions (p<0.05) in affecting most of the meatball properties. Young coconuts were superior to mature coconut with better cooking yield (p<0.05), texture and sensory properties. Meatballs with young Pandan had the highest moisture content (p<0.05) (71.78%), low fat (3.56%) (p<0.05), and overall sensory acceptance. Meatballs with young MYD had low fat content (3.50%) (p<0.05), high WHC (52.11) (p<0.05), high redness (6.09) (p<0.05) with a high score of the colour (7.13) taste (7.17), texture (7.30) and overall acceptability (7.03) for the sensory properties. Since both young Pandan and young MYD managed to reduce the fat content in the meatballs as compared to the control sample and other treatments while maintaining the quality characteristics of the meatballs, both can be concluded to have potential as the fat replacers in the production of reduced-fat meatballs.

Establishment of an Effective Refining Process for Moringa oleifera Kernel Oil

This study systematically established the most effective refining process for Moringa oleifera (MO) kernel oil. Acid degumming (20.33 ± 1.37 ppm) removed significantly greater phosphorus than water degumming (31.18 ± 0.90 ppm). Neutralization was more effective than deodorization in decreasing the acid (0.06 mg KOH/g) and p-Anisidine (p-AV, 0.36 ± 0.03) values of the oil. Besides improving its color properties, acid-activated bleaching earth Type B was better than Types A and C in decreasing the oil’s p-AV (0.43 ± 0.02), acid value (3.96 ± 0.02 mg KOH/g), and moisture content (0.01 ± 0.00% w/w). The selected refining stages successfully produced MO kernel oil with acceptable peroxide value (PV, 1.66–3.33 meq/kg), p-AV (1.05–1.49), total oxidation value (TOTOX, 4.38–8.15), acid value (0.03 mg KOH/g), moisture content (0.01% w/w), phosphorus content (1.28–1.94 ppm), iodine value (80.79–81.03), oleic acid (79.52–79.65%), and tocopherol content (65.26–87.00 mg/kg).

Changes in 3-, 2-Monochloropropandiol and Glycidyl Esters during a Conventional Baking System with Addition of Antioxidants

Shortening derived from palm oil is widely used in baking applications. However, palm oil and the related products are reported to contain high levels of monochloropropandiol (MCPD) ester and glycidyl ester (GE). MCPD and glycidol are known as process contaminants, which are carcinogenic and genotoxic compounds, respectively. The objective was to evaluate the effects of antioxidant addition in palm olein and stearin to the content of MCPD esters and GE in baked cake. Butylated hydroxyanisole (BHA), rosemary extract and tocopherol were used to fortify the samples at 200 mg/kg and in combinations (400, 600 and 800 mg/kg rosemary or tocopherol combined with 200 mg/kg BHA). The MCPD esters and GE content, radical formation and the quality of the fats portion were analyzed. The results showed that palm olein fortified with rosemary extract yielded less 2-MCPD ester. The GE content was lower when soft stearin was fortified with rosemary. ESR spectrometry measurements showed that the antioxidants were effective to reduce radical formation. The synergistic effects of combining antioxidants controlled the contaminants formation. In conclusion, oxidation stability was comparable either in the single or combined antioxidants. Tocopherol in combination with BHA was more effective in controlling the MCPD esters and GE formation.

Oxidative properties of Moringa oleifera kernel oil from different extraction methods during storage

BACKGROUND

Moringa oleifera (MO) kernel oil is categorized as a high-oleic oil that resembles olive oil. However, unlike olive trees, MO trees are largely present in most subtropical and tropical countries. In these countries, therefore, the benefits of oleic acid can be obtained at a cheaper price through the consumption of MO kernel oil. This study reports on the effect of different extraction methods on oxidative properties of MO kernel oil during storage for 140 days at 13, 25, and 37 °C.

RESULTS

All aqueous enzymatic extraction (AEE)-based methods generally resulted in oil with better oxidative properties and higher tocopherol retention than the use of solvent. Prior to AEE, boiling pre-treatment deactivated the hydrolytic enzymes and preserved the oil's quality. In contrast, high-pressure processing (HPP) pre-treatment accelerated hydrolytic reaction and resulted in an increase in free fatty acids after 140 days at all temperatures. No significant changes were detected in the oils' iodine values and fatty acid composition. The tocopherol content decreased significantly at both 13 and 25 °C after 60 days in the oil from SE method, and after 120 days in oils from AEE-based methods.

CONCLUSION

These findings are significant in highlighting the extraction methods resulting in crude MO kernel oil with greatest oxidative stability in the storage conditions tested. Subsequently, the suitable storage condition of the oil prior to refining can be determined. Further studies are recommended in determining the suitable refining processes and parameters for the MO kernel oil prior to application in variety food products. © 2019 Society of Chemical Industry.