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Bioactive Compounds in Bamboo Shoots
Published in Nirmala Chongtham, Madho Singh Bisht, Bamboo Shoot, 2020
Nirmala Chongtham, Madho Singh Bisht
Dietary fibre is defined as edible parts of plants or analogous carbohydrates that are resistant to digestion and absorption in the small human intestine with complete or partial fermentation in the large intestine. Based on water solubility, dietary fibre is divided into two forms: (i) insoluble dietary fibre (IDF), which includes celluloses, some hemicelluloses, galactomannans, xylans, xyloglucans and lignin; and (ii) soluble dietary fibre (SDF), which includes β-glucans, pectins, gums mucilages and some hemicelluloses (Căpriţă et al. 2010). Consumption of food or food products rich in dietary fibre content has been shown to be beneficial in improving digestive function, reducing serum cholesterol levels, normalizing blood sugar levels, easing constipation, prevention of diabetes, obesity and cardiovascular diseases (Fernandez 2001, Merchant et al. 2003, Anderson 2008, Delzenne et al. 2019). Dietary fibre has not only health benefits, but also imparts some functional properties to foods, for example increase water holding capacity, oil holding capacity, emulsification and/or gel formation. Dietary fibre incorporated into food such as bakery and dairy products, jams, meats and soups can modify textural properties, avoid synaeresis, stabilize high fat food and emulsions and improve shelf-life (Elleuch et al. 2011).
Pharmabiotic beads with improved encapsulation and gut survival for management of colonic inflammation associated gut derangements
Published in Journal of Drug Targeting, 2020
Parneet Kaur Deol, Pragyanshu Khare, Dhirendra Pratap Singh, Mahendra Bishnoi, Kanthi Kiran Kondepudi, Indu Pal Kaur
Our next endeavour was to elucidate the detailed mechanism via which this increased viscosity improves the encapsulation efficiency of alginate beads. We observed that when a drop of sodium alginate solution comes in contact with calcium ions of the cross-linking (CaCl2) solution, ion exchange takes place almost instantly and calcium alginate hydrogel is formed at the surface thus maintaining the shape of the gel particle. Calcium alginate hydrogels exhibit synaeresis which is a macroscopic phenomenon characterised by a slow and time-dependent de-swelling of a gel resulting in loss of bound water [28]. In this process, the bead’s weight decreases as the carboxylate groups of the glucuronate monomers of alginate form complex with the calcium ion. This network formation squeezes the space occupied by alginate meshwork and therefore decreases the volume and size of the beads.
Effects of polymerised whey protein-based microencapsulation on survivability of Lactobacillus acidophilus LA-5 and physiochemical properties of yoghurt
Published in Journal of Microencapsulation, 2018
Mu Wang, Cuina Wang, Fen Gao, Mingruo Guo
All yoghurt samples were determined for spontaneous whey separation and synaeresis. After storage for 12 h, a cup of set yoghurt was taken from refrigerator (4 °C), weighed and kept at an angle of approximately 45° to allow whey collection at the side of the cup. A syringe was used to syphon the whey from the surface of the sample gently, and the cup of yoghurt was weighed again. The spontaneous whey separation was expressed as the percent weight of the whey over the initial weight of the yoghurt sample (Thanut et al.2006). For synaeresis determination, yogurt sample was weighed and fermented in a centrifuge tube. After fermentation and storage for 12 h, sample was centrifuged at 5000 × g for 10 min; the liquid supernatant was separated and weighed. The synaeresis was expressed as the percentage of the centrifuged whey over the weight of the yoghurt fermented in a centrifuge tube.
Encapsulation of tartary buckwheat flavonoids and application to yoghurt
Published in Journal of Microencapsulation, 2020
Yali Sun, Wenmei Zhou, Yongguang Huang
Yoghurt (30 g) was prepared in a 50-ml screw cap centrifuge tube and stored at 4 °C for 12 h, followed by centrifugation for 20 min at 5000 r/min and 4 °C. The whey was removed and weighed (Wang et al.2015). The water-holding power is opposite to synaeresis. Synaeresis was calculated using the following equation: m is the whey weight and M is the yoghurt weight.