Nowadays, there is great interest in the development of functional foods and beverages containing lipophilic bioactive agents that exhibit health benefits, such as oil-soluble vitamins and nutraceuticals. Microencapsulation has been utilized as a technique for the fortification and controlled release of functional food components such as antioxidants, flavors, fatty acids, vitamins, minerals, and so on (Estevinho and others 2013; Aguiar and others 2016; Gonçalves and others 2016, 2018). A number of microencapsulation techniques for bioactive compounds such as functional edible oils are applied which can be generally divided into 2 separate categories physical (for example, spray-drying) and chemical (for example, complex coacervation) techniques …show more content…
These functional fatty acids have an effective role in treatment/prevention a high number of diseases or disorders such as cognitive decline, Alzheimer's disease, arthritis pains, gastrointestinal cancer, and heart and cardiovascular diseases (Lecerf 2009; Gharibzahedi and others 2013a, 2013b, 2014; Abdulrazaq and others 2017; Cederholm 2017; Eltweri and others 2017; Saljoughian and others 2017). Microencapsulation protects products containing relatively high amounts of ω-3/ω-6 unsaturated fatty acids from oxidation reactions during the exposure to oxygen, metal-ions, light, and high temperatures that leads to oxidative rancidity, polymerization, and color changes. Hence, application of this technology helps in protecting the organoleptic qualities of fatty food and ensures the delivery of bioactive agents in the gut (Gharibzahedi and others 2013a, 2013b; Pourashouri and others 2014a, 2014b; Xia and others 2017). Thus, inclusion of lipophilic components into a polymeric matrix can improve their bioavailability/bioaccessibility through the prevention or reduction of unwanted interactions between PUFAs and other food ingredients (Timilsena and others 2016a; …show more content…
TGase or glutaminyl-peptide-amine γ-glutamyl transferase (EC 2.3.2.13) is able to create covalent crosslinks of inter- or intramolecular ε-(γ-glutamine)-lysine isopeptidic bonds through catalysis of the acyl transfer reaction from a γ-carboxyamide group in protein-bound glutamine residues (acyl donor) to a ε-amino group in a protein-bound lysine residue (acyl acceptor) (Figure 1). This crosslinking reaction can lead to the formation of protein polymers with high molecular weight (DeJong and Koppelman 2002; Gharibzahedi and others 2018). Cross-linking of available functional groups of proteins by TGase also provides the possibility of tuning protein functional characteristics such as, solubility, water holding capacity, gelation, thickening, emulsification, and heat stability (Gharibzahedi and Jafari 2017a, 2017b, 2017c). Moreover, this crosslinking enzyme can easily be produced from microorganisms particularly Streptomyces mobaraensis in a fermentation system (Gan and others 2008). TGase exhibits activity in the pH range from 5 to 8, with a maximum around pH 7. In addition, it has been shown to maintain its activity up to 50 °C, but be inactivated at higher temperatures (Kieliszek and Misiewicz 2014). TGase can be a powerful tool to crosslink proteins in wall materials of PUFAs-loaded microcapsules owing to the cost-effective
Esters are defined as molecules consisting of a carbonyl group which is adjacent to an ether linkage. They are polar molecules which are less polar than alcohols but more so than ethers, due to their degree of hydrogen bonding ability. Most often derived from reacting an alcohol with a carboxylic acid, esters are a unique, ubiquitous class of compounds with many useful applications in both natural and industrial processes 1. For example, within mammals, esters are used in triglycerides and other lipids as they are the main functional group attacking fatty acids to the glycerol chain 2. A unique property of esters is their tendency to give off distinct aromas such as the scent of apples (Ethyl caprylate) and bananas (Isoamyl acetate). This is of a unique importance especially in industries that utilize flavors and aromas such as the tobacco, candy and alcohol industry. Consistent research is conducted in order to enhance and increase the effectiveness of esters in these products 3.
Makadia HK. & Siegel SJ., 2011. Poly Lactic-co-Glycolic Acid (PLGA) as Biodegradable Controlled Drug Delivery Carrier. Polymers, 3, 1377-1397
The purpose of this report is to explore the controversial dispute between the quality of two different forms of fish oil supplementation; Triglyceride (TG) and Ethyl Ester (EE). Fish oil can be implemented into a diet by eating either fish or taking supplements. Fish oil is extracted from selected fish that contain highly beneficial healthy oils known as omega-3 fatty acids, two of the most important omega-3 fatty acids that are found in fish oil are Docosahexaenoic Acid (DHA) and Eicosapentaenoic Acid (EPA). Some of these fish that contain healthy omega-3 fatty acids include Tuna, Salmon, Mackerel, Herring, Anchovy’s etc. Fish oil supplementation also often contains small amounts of vitamin E to prevent spoilage and is can be combined with various other minerals and vitamins. There is an array of benefits that are involved when implementing fish oil into a diet; although it’s most common association is that it has been linked to slightly lowering blood pressure or triglyceride levels (fats linked to cholesterol). Although fish oil is recommended for persons with high blood pressure, it’s extremely important to remember that it is only to be taken at recommended dosages as it can ironically increase the chances of stroke when overdosing on the supplement. The scope of this report includes a general comparison between TG and EE fish oil supplements and how they are chemically differentiated, with a focus on how the quality of the two forms of supplement are processed. This report will not focus on other forms of fish oil sources and the impact it might have on irreversible factors such as age, gender, genetics, race/culture or environmental conditions.
Co-IP is the most commonly used methods to verify protein-protein interactions (Berggård et al., 2007). Antibodies that are specific to the bait complexes are used to capture the bait complexes in a cell lysate shown in Fig. 1. The antibody is immobilized on Protein A/G, which is covalently bound to the agarose beads. Since the antibody is specific to only the bait complex, the antibody will not bind to other proteins found in the cell lysate, and hence, these proteins will be wash off. The antibody-bait compl...
Fatty acids such as linoleic acid, linolenic acid and arachidonic acid are known as essential fatty acid because they cannot be synthesized in the body so must be supplied in the food. Human being lacks the ability to introduce double bonds in fatty acids beyond carbons 9 & 10. About 20 different fatty acids are synthesized from the two essential fatty acids linoleic acid and linolenic acid. Omega three fatty acid is synthesized from linolenic acid and omega six fatty acid is synthesized from linolic acid.
In this case study, our concern goes for the chitosan nanoparticles; firstly nanoparticles are able to adsorb and/or encapsulate a drug, thus protecting it against chemical and enzymatic degradation. Furthermore the encapsulated drug may be prevented from crystallization, thus forming a solid solution. Depending on drug solubility in the carrier, a drug load varying from only a few percent up to 50%] Secondly, chitosan is ...
The omega-3 fatty acids, popularly referred to as fish oil, are considered unsaturated fats. Science differentiates between unsaturated and saturated fats quite clearly. One fact that separates the two is the temperature at which melting occurs. Saturated fats melt at a higher temperature than unsaturated fats. The science behind fatty acids is rather complex; carboxylic acids with long hydrocarbon chains are the building blocks of saturated and unsaturated fats. This is important to the human body for many reasons; one reason being unsaturated fats do not cause plaque build-up in arteries like saturated fats due to their molecular structure in the human blood stream.
I find it fascinating that we can make a gel from an animal product (gelatin) but we can also replicate that with a plant product like pectin. The gel structure not only is important for structure, it is essential to keep the product from deforming, adding flavor, increasing stability, texture, etc. It is really interesting to know that we can easily make such products. After doing some research I found three products; shirataki (tofu) noodles, instant puddings, and gummy confectionaries all have gel structures and are pretty different from each other. All of the products are mixed gels meaning they contain more than one gelling agent. I want to look at the gelation process and the manner in which it is illustrated by all three. It is interesting that all three are pretty different from each other yet they are called gels. I am going to explore more in to this idea. All three are considered mixed gels. The gel structure not only is important for structure, it is essential to keep product from deforming, adding flavor, increasing stability, texture, etc. “Gels can be considered as soft glassy materials where the non-crystalline and random organization within the system induces a metastable state.” (Renard2006) I will look at the textures of all three foods and demonstrate how gels affect it. I am particularly interested in gummy confectionaries and their gel structures. Characterization of gels can be performed by using rheological measurements. They seem so complicated but they are pretty simple indeed. I have always been fascinated with confectionaries and how they can have the structure and texture that have. Gels are very intriguing and it is mesmerizing to know that a multitude of products that are and can be used for. The...
Today people are becoming more aware of the advantages of using natural health products. Apart from it being a cost-efficient solution to maintain and attain healthier body, the products made from herbal and natural ingredients offer a myriad of benefits compared to those made from chemical and artificial ingredients. The followi...
Fatty acids are another type of lipid. The common feature of fatty acids is that they are all esters of moderate to long chain fatty acids. Two polyunsaturated fatty acids, linoleic and linoleic, are designated "essential" because their absence in the human diet has been associated with health problems, such as scaly skin, stunted growth and increased dehydration. These acids are also precursors to the prostaglandins, a family of physiologically potent lipids present in minute amounts in most body tissues.
Edible food packaging projects are inspired by the problem above. Therefore the aim of this project is to create organic edible food packaging that can be digested easily by the enzymes in the human body. We selected five different types of substances that have the potential to be created into these products. They are rice, milk, gelatine, fruit puree and corn. We also want to figure out whether the modified substances such as milk plastic, fruit puree film, gelatine film, rice paper and corn plastic can be degraded by various enzymes found in the human body. The main idea of edible food packaging is to protect the food from oxygen, oils and moisture. Although there will still be a need for some traditional plastic and cardboard packaging, we can still reduce the non-biodegradable plastic wrappers that we currently use. Therefore it will potentially reduce environmentally-damaging waste.
They consist Carbon, Hydrogen and Oxygen. Fats are composed of a glyceride and 3 fatty acids. It provides us with energy. It is stored as a source of energy (adipose tissue). It protects delicate organs and provides insulation. Fats can be classified as saturated, monosaturated and polyunsaturated. Saturated fats are culprit in heart disease and they increase cholesterol. Monosaturated are fats oils nuts and seeds. They have great health benefits. Polyunsaturated fats are oily fish and vegetable oils and they have been proven to reduce cholesterol. Essential fatty acids are a type of polyunsaturated fat. They cannot be made in the body. They have many health benefits e.g. blood clotting, inflammation and improves immunity. Fats are a source of energy and insulation. They can give the body shape and provide protection to vital
Nanotechnology is one of the key technologies of the present century. This technology has a prospective to generate new products with abundant benefits. Nanotechnology is gradually being employed in the areas of food production and packaging (Kuzma & VerHage, 2006; Sanguansri & Augustin, 2006).Although public awarenesstowards nanotechnology seems crucial for its technological advances (Macoubrie, 2006; Royal Society and Royal Academy of Engineering, 2004). Consequently, public attitudes toward nanotechnology should be taken into account at an early stage of technology development (Renn & Roco, 2006; Roco, 2003) This technology promises, for example, to create better packaging and healthier foods (Kuzma & VerHage, 2006; Sanguansri & Augustin, 2006).
Nanotechnology has found many potential applications in the area of functional foods by engineering biological molecules toward functions very different from those they have in nature, opening up a whole new area of research and development.
Emulsifiers are classified as stabilizer to stabilize emulsion. Common emulsifier that usually use is lecithin which can be found in egg yolk. Lecithin act as a surfactant that will decreasing or complete diminish the surface tension to form emulsification. Lecithin in the egg yolk is commonly the only emulsifier that added into the emulsion. However, the vegetable oil may contain emulsifiers that inhibit crystallization. Lecithin will facilitate agglomeration during spray drying. During spray drying process, the hydrophobic portion of emulsifier will dissolve in the cocoa butter, orienting the hydrophilic portion of the phospholipid toward the surface of particle. (Van Nieuwenenhuyzen,1981). This increased affinity of the cocoa powder for water aids dispersion and