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Advances in Nanotechnology of Food Materials for Food and Non-Food Applications
Published in Dennis R. Heldman, Daryl B. Lund, Cristina M. Sabliov, Handbook of Food Engineering, 2018
Rohollah Sadeghi, Thanida Chuacharoen, Cristina M. Sabliov, Carmen I. Moraru, Mahsan Karimi, Jozef L. Kokini
Nanotechnology in general increases the bioavailability of nanodelivered bioactives. Lane et al. (2014) found that nanoemulsion technology using yogurt as a food carrier has improved the bioavailability of an omega-3-rich algal oil by increasing its absorption. Their findings showed the higher concentration in human blood after 4 hour ingestion of the nanoencapsulated omega-3-rich algal oil compared to the bulk oil. Mignet et al. (2013) reported that poor bioavailability of several polyphenols was improved by liposome delivery. However, the entrapment efficiencies of polyphenol compounds in liposome were low (≤30%). Solid lipid nanoparticles (SLNs) and nanostructured lipid carriers (NLCs) with ~70% entrapment efficiency were the alternative carriers to solve this critical issue (Neves et al., 2013). Various formulations of chitosan nanoparticles have been developed to promote sustained release of both hydrophobic and hydrophilic bioactive compounds (Alishahi et al., 2011; Quiñones et al., 2012) and were shown to improve bioavailability of the entrapped bioactives. The pharmacokinetic profile of alpha-tocopherol in plasma of rats gavaged with alpha-tocopherol-loaded PLGA nanoparticles showed an improved bioavailability of alpha-tocopherol by more than 100% (p < 0.05) (Simon et al., 2016). PLGA increased the maximum lutein concentration in the plasma (Cmax) and area under the time–concentration curve in rats compared to the free lutein by 54.5- and 77.6-fold, respectively (Kamil et al., 2016).
Spray-dried almond milk powder containing microencapsulated flaxseed oil
Published in Drying Technology, 2022
Federico Bueno, Alexander Chouljenko, Vondel Reyes, Subramaniam Sathivel
Unsweetened AM (Almond Breeze from Blue Diamond, Sacramento, CA, USA) was purchased from Whole Foods Market in Baton Rouge, Louisiana, USA. The composition of ingredients in the AM included: AM (filtered water, almonds), calcium carbonate, sea salt, potassium citrate, sunflower lecithin, gellan gum, natural flavors, vitamin A palmitate, vitamin D2, D-alpha tocopherol (natural vitamin E). Refined FO, 365 Brand (Austin, TX, USA), was also acquired at Whole Foods Market. Maltodextrin (MD) was obtained from Now Foods (Chicago, IL, USA). Two emulsions and a control were prepared: (1) 2AMFO containing 10 g FO, 40 g MD, and 450 g AM, (2) 4AMFO containing 20 g FO, 40 g MD, and 440 g AM, and (3) 0AMFO containing 40 g MD and 460 g AM. The AM samples were homogenized for 1 min using a Waring Blender Model 51BL32 (McConnellsburg, PA, USA). AM homogenized without FO (0AMFO) was used as the control.
The effect of freeze-drying and storage on lysozyme activity, lactoferrin content, superoxide dismutase activity, total antioxidant capacity and fatty acid profile of freeze-dried human milk
Published in Drying Technology, 2022
Dorota Martysiak-Żurowska, Patrycja Rożek, Małgorzata Puta
Breast milk contains many antioxidants, that inhibit lipid and protein oxidation, which causes a decrease in antioxidant capacity of milk. TAC is a measure of the activity and content of non-enzymatic antioxidants in the tested samples. Tijerina-Sáenz et al.[33] showed a clear relationship between the alpha-tocopherol content in human milk and the TAC level of human milk. Most importantly, removing water as ice during freeze-drying does not generate the markers of undesirable biochemical processes, such as nitrites, superoxide anions, hydroperoxides, lipoperoxides and γ-glutamyl transpeptidase.[17] This means that a significant decrease in the TAC level during lyophilization was due to the protective activity of antioxidants rather than the direct degradation of antioxidant.
Cold water immersion improves recovery of sprint speed following a simulated tournament
Published in European Journal of Sport Science, 2019
Jonathan D. C. Leeder, Matthew Godfrey, Daniel Gibbon, David Gaze, Gareth W. Davison, Ken A. Van Someren, Glyn Howatson
Lipid hydroperoxides (Table II) data showed a main effect of time (F1,20 = 17.049, p = .001), indicating that LOOH were elevated after each LIST. There were no bout or group differences and no interactions (p > .05). There was no difference between groups 24 h post-LIST 3 (p > .05). In regard to lipid-soluble antioxidants (Table II), there were effects of time (pre vs. post) were found for alpha tocopherol, gamma tocopherol, beta carotene, retinol and lycopene (p < .05). Main bout effects (LIST 1, 2 and 3) were found for alpha tocopherol, gamma tocopherol, alpha carotene and beta carotene (p < .05). Post-hoc analysis revealed that LIST 2 was lower to LIST 1 and 3 for gamma tocopherol and beta carotene (p < .05) and LIST 3 was different to LIST 1 and 2 for alpha tocopherol and alpha carotene (p < .05). Lycopene showed a main effect of group (F1,20 = 11.669, p = .003). There were no group interactions indicating CWI had no effect after the simulated competition.