Polymers

Research

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12 pages, 2923 KiB

Open AccessCommunication

Comparison of Alginate Mixtures as Wall Materials of Schizochytrium Oil Microcapsules Formed by Coaxial Electrospray

by Alejandra Arevalo-Gallegos, Sara P. Cuellar-Bermudez, Elda M. Melchor-Martinez, Hafiz M. N. Iqbal and Roberto Parra-Saldivar

Polymers 2023, 15(12), 2756; https://0-doi-org.brum.beds.ac.uk/10.3390/polym15122756 - 20 Jun 2023

Viewed by 1189

Abstract

This work evaluated maltodextrin/alginate and β-glucan/alginate mixtures in the food industry as wall materials for the microencapsulation of Schizochytrium sp. oil, an important source of the omega-3 fatty acid DHA (docosahexaenoic acid). Results showed that both mixtures display a shear-thinning behavior, although the [...] Read more.

This work evaluated maltodextrin/alginate and β-glucan/alginate mixtures in the food industry as wall materials for the microencapsulation of Schizochytrium sp. oil, an important source of the omega-3 fatty acid DHA (docosahexaenoic acid). Results showed that both mixtures display a shear-thinning behavior, although the viscosity is higher in β-glucan/alginate mixtures than in maltodextrin/alginate. Scanning electron microscopy was used to assess the morphology of the microcapsules, which appeared more homogeneous for maltodextrin/alginate. In addition, oil-encapsulation efficiency was higher in maltodextrin/alginate mixtures (90%) than in β-glucan/alginate mixtures (80%). Finally, evaluating the microcapsules’ stability by FTIR when exposed to high temperature (80 °C) showed that maltodextrin/alginate microcapsules were not degraded contrary to the β-glucan/alginate microcapsules. Thus, although high oil-encapsulation efficiency was obtained with both mixtures, the microcapsules’ morphology and prolonged stability suggest that maltodextrin/alginate is a suitable wall material for microencapsulation of Schizochytrium sp. oil. Full article

(This article belongs to the Special Issue Polymeric Materials for Applications in the Food Industry)

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29 pages, 11547 KiB

Open AccessArticle

The Impact of Yeast Encapsulation in Wort Fermentation and Beer Flavor Profile

by Angie D. Bolanos-Barbosa, Cristian F. Rodríguez, Olga L. Acuña, Juan C. Cruz and Luis H. Reyes

Polymers 2023, 15(7), 1742; https://0-doi-org.brum.beds.ac.uk/10.3390/polym15071742 - 31 Mar 2023

Cited by 1 | Viewed by 2155

Abstract

The food and beverage industry is constantly evolving, and consumers are increasingly searching for premium products that not only offer health benefits but a pleasant taste. A viable strategy to accomplish this is through the altering of sensory profiles through encapsulation of compounds [...] Read more.

The food and beverage industry is constantly evolving, and consumers are increasingly searching for premium products that not only offer health benefits but a pleasant taste. A viable strategy to accomplish this is through the altering of sensory profiles through encapsulation of compounds with unique flavors. We used this approach here to examine how brewing in the presence of yeast cells encapsulated in alginate affected the sensory profile of beer wort. Initial tests were conducted for various combinations of sodium alginate and calcium chloride concentrations. Mechanical properties (i.e., breaking force and elasticity) and stability of the encapsulates were then considered to select the most reliable encapsulating formulation to conduct the corresponding alcoholic fermentations. Yeast cells were then encapsulated using 3% (w/v) alginate and 0.1 M calcium chloride as a reticulating agent. Fourteen-day fermentations with this encapsulating formulation involved a Pilsen malt-based wort and four S. cerevisiae strains, three commercially available and one locally isolated. The obtained beer was aged in an amber glass container for two weeks at 4 °C. The color, turbidity, taste, and flavor profile were measured and compared to similar commercially available products. Cell growth was monitored concurrently with fermentation, and the concentrations of ethanol, sugars, and organic acids in the samples were determined via high-performance liquid chromatography (HPLC). It was observed that encapsulation caused significant differences in the sensory profile between strains, as evidenced by marked changes in the astringency, geraniol, and capric acid aroma production. Three repeated batch experiments under the same conditions revealed that cell viability and mechanical properties decreased substantially, which might limit the reusability of encapsulates. In terms of ethanol production and substrate consumption, it was also observed that encapsulation improved the performance of the locally isolated strain. Full article

(This article belongs to the Special Issue Polymeric Materials for Applications in the Food Industry)

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17 pages, 1560 KiB

Open AccessArticle

Debittering of Grape Juice by Electrospun Nylon Nanofibrous Membranes: Impact of Filtration on Physicochemical, Functional, and Sensory Properties

by Maria Stella Cosio, Alessandro Pellicanò, Claudio Gardana and Carlos Alberto Fuenmayor

Polymers 2023, 15(1), 192; https://0-doi-org.brum.beds.ac.uk/10.3390/polym15010192 - 30 Dec 2022

Cited by 4 | Viewed by 1715

Abstract

The effect of electrospun nylon-6 nanofibrous membranes (NFMs) on the concentration of bitter compounds and antioxidants of grapefruit juices during dead-end filtration processes was studied. Filtration experiments with aqueous standard solutions of different molecules showed that NFMs retain low molecular weight antioxidants (i.e., [...] Read more.

The effect of electrospun nylon-6 nanofibrous membranes (NFMs) on the concentration of bitter compounds and antioxidants of grapefruit juices during dead-end filtration processes was studied. Filtration experiments with aqueous standard solutions of different molecules showed that NFMs retain low molecular weight antioxidants (i.e., ascorbic and caffeic acids) only at early filtration stages, whereas they remove bitter glycosylated phenolics (i.e., naringin and narirutin) at a more stable ratio, variable according to the membrane thickness. Experiments with fresh grapefruit juice of two varieties (pink and yellow) showed that NFM-filtration reduces (17 to 30%) flavanones associated with the immediate bitterness and allows for the complete removal (>99.9%) of limonin, responsible for the persistent bitterness of many citrus juices. In contrast, the same process causes a lower loss of ascorbic acid (5%) and does not affect acidity, nor sugar concentration. The results confirmed that NFMs feature permselectivity towards bitterness-related compounds. This work highlights the NFM potential as filter devices for the selective reduction of the bitter terpenoid (limonin) and glycosylated flavonoids (naringin and narirutin) from grape juice citrus juices in the production of industrially-relevant beverages. Full article

(This article belongs to the Special Issue Polymeric Materials for Applications in the Food Industry)

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20 pages, 3650 KiB

Open AccessArticle

Microencapsulation by Spray Drying and Antioxidant Activity of Phenolic Compounds from Tucuma Coproduct (Astrocaryum vulgare Mart.) Almonds

by Lindalva Maria de Meneses Costa Ferreira, Rayanne Rocha Pereira, Fernanda Brito de Carvalho-Guimarães, Myrth Soares do Nascimento Remígio, Wagner Luiz Ramos Barbosa, Roseane Maria Ribeiro-Costa and José Otávio Carréra Silva-Júnior

Polymers 2022, 14(14), 2905; https://0-doi-org.brum.beds.ac.uk/10.3390/polym14142905 - 18 Jul 2022

Cited by 13 | Viewed by 2571

Abstract

The industrial processing of fruits in the Amazon region, such as tucuma, generates a large amount of coproducts with great nutritional potential. In this work, phenolic compounds from tucuma coproduct almonds were extracted and microencapsulated by spray drying using maltodextrin as the encapsulating [...] Read more.

The industrial processing of fruits in the Amazon region, such as tucuma, generates a large amount of coproducts with great nutritional potential. In this work, phenolic compounds from tucuma coproduct almonds were extracted and microencapsulated by spray drying using maltodextrin as the encapsulating agent and verified its antioxidant activity. Phenolic compounds were determined by UV spectroscopy and identified by Ultraefficiency Liquid Chromatography. Antioxidant activity was measured by ABTS and DPPH assay. Thermogravimetric techniques, infrared spectroscopy, scanning electron microscopy, moisture content and water activity were applied to characterize the microparticle. The crude extract and microparticle had total polyphenols of 135.1 mg/g ± 0.078 and 130.5 mg/g ± 0.024, respectively. Caffeic and gallic acids were identified. The crude extract and the microparticle showed good antioxidant activity by ABTS and DPPH assay, justified by the presence of the phenolic compounds found. The microparticle showed spherical and heterogeneous structures and good encapsulation efficiency from the spray drying process using maltodextrin. The results show that the extract of the tucuma almond coproduct can be used as a phenolic compound-rich source and microencapsulated with possible application for functional food production. Full article

(This article belongs to the Special Issue Polymeric Materials for Applications in the Food Industry)

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15 pages, 2590 KiB

Open AccessArticle

Chitosan Graft Copolymers with N-Vinylimidazole as Promising Matrices for Immobilization of Bromelain, Ficin, and Papain

by Andrey V. Sorokin, Svetlana S. Olshannikova, Maria S. Lavlinskaya, Marina G. Holyavka, Dzhigangir A. Faizullin, Yuriy F. Zuev and Valeriy G. Artukhov

Polymers 2022, 14(11), 2279; https://0-doi-org.brum.beds.ac.uk/10.3390/polym14112279 - 03 Jun 2022

Cited by 8 | Viewed by 2134

Abstract

This work aims to synthesize graft copolymers of chitosan and N-vinylimidazole (VI) with different compositions to be used as matrices for the immobilization of cysteine proteases—bromelain, ficin, and papain. The copolymers are synthesized by free radical solution copolymerization with a potassium persulfate-sodium [...] Read more.

This work aims to synthesize graft copolymers of chitosan and N-vinylimidazole (VI) with different compositions to be used as matrices for the immobilization of cysteine proteases—bromelain, ficin, and papain. The copolymers are synthesized by free radical solution copolymerization with a potassium persulfate-sodium metabisulfite blend initiator. The copolymers have a relatively high frequency of grafting and yields. All the synthesized graft copolymers are water-soluble, and their solutions are characterized by DLS and laser Doppler microelectrophoresis. The copolymers are self-assembled in aqueous solutions, and they have a cationic nature and pH-sensitivity correlating to the VI content. The FTIR data demonstrate that synthesized graft copolymers conjugate cysteine proteases. The synthesized copolymer adsorbs more enzyme macromolecules compared to non-modified chitosan with the same molecular weight. The proteolytic activity of the immobilized enzymes is increased up to 100% compared to native ones. The immobilized ficin retains up to 97% of the initial activity after a one-day incubation, the immobilized bromelain retains 69% of activity after a 3-day incubation, and the immobilized papain retains 57% of the initial activity after a 7-day incubation. Therefore, the synthesized copolymers can be used as matrices for the immobilization of bromelain, ficin, and papain. Full article

(This article belongs to the Special Issue Polymeric Materials for Applications in the Food Industry)

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12 pages, 2443 KiB

Open AccessCommunication

Highly Efficient Synthesis of Type B Gelatin and Low Molecular Weight Chitosan Nanoparticles: Potential Applications as Bioactive Molecule Carriers and Cell-Penetrating Agents

by Cristina Gonzalez-Melo, Andres J. Garcia-Brand, Valentina Quezada, Luis H. Reyes, Carolina Muñoz-Camargo and Juan C. Cruz

Polymers 2021, 13(23), 4078; https://0-doi-org.brum.beds.ac.uk/10.3390/polym13234078 - 24 Nov 2021

Cited by 9 | Viewed by 2841

Abstract

Gelatin and chitosan nanoparticles have been widely used in pharmaceutical, biomedical, and nanofood applications due to their high biocompatibility and biodegradability. This study proposed a highly efficient synthesis method for type B gelatin and low-molecular-weight (LMW) chitosan nanoparticles. Gelatin nanoparticles (GNPs) were synthesized [...] Read more.

Gelatin and chitosan nanoparticles have been widely used in pharmaceutical, biomedical, and nanofood applications due to their high biocompatibility and biodegradability. This study proposed a highly efficient synthesis method for type B gelatin and low-molecular-weight (LMW) chitosan nanoparticles. Gelatin nanoparticles (GNPs) were synthesized by the double desolvation method and the chitosan nanoparticles (CNPs) by the ionic gelation method. The sizes of the obtained CNPs and GNPs (373 ± 71 nm and 244 ± 67 nm, respectively) and zeta potential (+36.60 ± 3.25 mV and −13.42 ± 1.16 mV, respectively) were determined via dynamic light scattering. Morphology and size were verified utilizing SEM and TEM images. Finally, their biocompatibility was tested to assure their potential applicability as bioactive molecule carriers and cell-penetrating agents. Full article

(This article belongs to the Special Issue Polymeric Materials for Applications in the Food Industry)

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Review

Jump to: Research

29 pages, 13826 KiB

Open AccessReview

Colloidal Solutions as Advanced Coatings for Active Packaging Development: Focus on PLA Systems

by Athira John, Klementina Pušnik Črešnar, Dimitrios N. Bikiaris and Lidija Fras Zemljič

Polymers 2023, 15(2), 273; https://0-doi-org.brum.beds.ac.uk/10.3390/polym15020273 - 05 Jan 2023

Cited by 6 | Viewed by 3445

Abstract

Due to rising consumer demand the food packaging industry is turning increasingly to packaging materials that offer active functions. This is achieved by incorporating active compounds into the basic packaging materials. However, it is currently believed that adding active compounds as a coating [...] Read more.

Due to rising consumer demand the food packaging industry is turning increasingly to packaging materials that offer active functions. This is achieved by incorporating active compounds into the basic packaging materials. However, it is currently believed that adding active compounds as a coating over the base packaging material is more beneficial than adding them in bulk or in pouches, as this helps to maintain the physicochemical properties of the base material along with higher efficiency at the interface with the food. Colloidal systems have the potential to be used as active coatings, while the application of coatings in the form of colloidal dispersions allows for prolonged and controlled release of the active ingredient and uniform distribution, due to their colloidal/nano size and large surface area ratio. The objective of this review is to analyse some of the different colloidal solutions previously used in the literature as coatings for active food packaging and their advantages. The focus is on natural bio-based substances and packaging materials such as PLA, due to consumer awareness and environmental and regulatory issues. The antiviral concept through the surface is also discussed briefly, as it is an important strategy in the context of the current pandemic crisis and cross-infection prevention. Full article

(This article belongs to the Special Issue Polymeric Materials for Applications in the Food Industry)

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17 pages, 2470 KiB

Open AccessReview

Solid-State NMR Spectroscopy: Towards Structural Insights into Starch-Based Materials in the Food Industry

by Mustapha El Hariri El Nokab, Yasser A. Alassmy, Marwan M. Abduljawad, Khalid M. Al-shamrani, Mohammed S. Alnafisah, Zahra Asgar Pour, Chelsea L. Tucker and Khaled O. Sebakhy

Polymers 2022, 14(21), 4686; https://0-doi-org.brum.beds.ac.uk/10.3390/polym14214686 - 02 Nov 2022

Cited by 5 | Viewed by 2588

Abstract

Solid-state NMR is a nondestructive and noninvasive technique used to study the chemical structure and dynamics of starch-based materials and to bridge the gap between structure–function relationships and industrial applications. The study of crystallinity, chemical modification, product blending, molecular packing, amylose–amylopectin ratio, end [...] Read more.

Solid-state NMR is a nondestructive and noninvasive technique used to study the chemical structure and dynamics of starch-based materials and to bridge the gap between structure–function relationships and industrial applications. The study of crystallinity, chemical modification, product blending, molecular packing, amylose–amylopectin ratio, end chain motion, and solvent–matrix interactions is essential for tailoring starch product properties to various applications. This article aims to provide a comprehensive and critical review of research characterizing starch-based materials using solid-state NMR, and to briefly introduce the most advanced and promising NMR strategies and hardware designs used to overcome the sensitivity and resolution issues involved in structure–function relationships. Full article

(This article belongs to the Special Issue Polymeric Materials for Applications in the Food Industry)

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