Search Results (569)

This study evaluated Maltodextrin (MD), Gum Arabic (GA), and Carboxymethylcellulose (CMC) in different ratios as coating materials to encapsulate citrus pomace phenolic compounds. Citrus encapsulates were obtained by ultrasound-assisted extraction followed by the freeze-drying process and were characterized regarding the microencapsulation efficiency, physical, and chemical properties. Carrier material choice reflected a significant effect on encapsulation efficiency, phenolic compounds retention, and reconstitution properties of encapsulated extract. The encapsulation efficiency of prepared encapsulates ranked from 50.909% to 84.000%, and it was strongly dependent upon CMC addition. A wide range of reconstitution parameters (water absorption index-WAI and water solubility index-WSI) suggested possible release mechanism modifications. HPLC analysis revealed the presence of three main phenolic compounds, namely Hesperidin, Naringin, and Rutin. A wall material mixture of MD, GA, and CMC in the same proportions was optimal for freeze-drying. This combination resulted in encapsulates with a low moisture content (1.936 ± 0.012%) and a low water activity (0.110 ± 0.001), indicating prolonged stability. Based on the obtained results, freeze-drying as an encapsulation technique should be considered as a promising solution to recover compounds from industry byproducts and protect them from environmental and gastrointestinal circumstances. Full article

(1) Background: Carbohydrate mouth rinsing (CMR) stimulates the central nervous system and improves motor control. However, no studies have examined the effects of CMR on softball batting performance. The purpose of this study was to investigate the effect of CMR on softball batting performance. (2) Methods: Fifteen trained female collegiate softball players (age: 20.6 ± 0.9 years; height: 159.5 ± 5.2 cm; body weight: 58.1 ± 6.9 kg) completed two trials in a randomization crossover trail, in which they rinsed their mouths for 20 s with 25 mL of either 6.4% maltodextrin (CMR) or a placebo (PLA). After rinsing, the Posner cueing task and grip force, counter-movement jump (CMJ) and batting tests were performed in sequence. A tanner tee was utilized to hit five sets of five balls at a time, with a minimum 3 min rest between sets. The batting test recorded the average exit velocity, maximum exit velocity and launch angle consistency. The standardized standard deviation (SD) for launch angle represents the standardized variability. (3) Results: The consistency of the launch angle of the CMR trial was significantly greater (p = 0.025; Cohen’s d = 0.69) than that of the PLA trial. There were no significant differences in the Posner cueing task, grip strength, vertical jump, or exit velocity. (4) Conclusions: The findings of this study indicate that CMR enhances the launch angle consistency of all-out-effort batting, but does not influence the exit velocity of softball hitting. Full article

Rosehip is of notable scientific interest due to its rich content of bioactives and its wide-ranging applications in nutrition, cosmetics and pharmaceuticals. The valorization of rosehip by-products, such as pomace, is highly significant for promoting sustainability. This study investigates the development of rosehip-based powders and beverage prototypes derived from both juice and pomace to evaluate the potential use of pomace in instant beverage design and compare it with juice-based formulations. Three matrices were evaluated: non-pasteurized and pasteurized juice, as well as non-pasteurized pomace preparations. Powders were produced by freeze- and spray drying using maltodextrin, inulin and unconventional carriers, i.e., palatinose and trehalose. The results demonstrated that carrier addition significantly influenced the physical and techno-functional properties of the powders, such as moisture content (below 10%), water activity (below 0.35), solubility (above 85%), and color indexes (yellowness and browning). The water absorption capacity varied with drying techniques, particularly for inulin-enriched samples, while the matrix type affected the ascorbic acid content. Non-pasteurized pomace powders exhibited a higher antioxidant capacity (67.7 mmol Trolox/100 g dry matter) than their juice counterparts (52.2 mmol Trolox/100 g dry matter), highlighting the potential of the pomace matrix for beverage production. Because of their favorable properties, spray-dried samples were also selected for reconstitution into prototype beverages, among which those obtained from pomace showed a higher antioxidant potential. An analysis of particle sizes, which ranged between 34 nm and 7363 nm, revealed potential interactions between the carrier and matrix, reflected in the distinct behavior of carrier-only samples. Both the carrier type and the matrix significantly contributed to the final properties of the beverages, providing valuable insights for the design of functional food products. Full article

Dextran is an exopolysaccharide (EPS) with multifunctional applications in the food and pharmaceutical industries, primarily synthesized from Leuconostoc mesenteroides. Dextran can be produced from dextrin through Gluconobacter oxydans fermentation, utilizing its dextran dextrinase activity. This study examined how jar fermentor conditions impact the growth and enzyme activity of G. oxydans, with a focus on the effects of pH on dextran synthesis via bioconversion (without pH control, pH 4.5, and pH 5.0; Jp-UC, Jp-4.5, and Jp-5.0). After 72 h, the cell density (O.D. at 600 nm) was 7.2 for Jp-4.5, 6.5 for Jp-5.0, and 3.7 for Jp-UC. Flow property analysis, indicating dextran production, showed that Jp-4.5 had the highest viscosity (30.99 mPa·s). ¹H-NMR analysis confirmed the formation of α-1,6 glycosidic bonds in bioconversion products, with bond ratios ranging from ~1:0.17 to ~1:2.84. The distribution of molecular weights varied from 1.3 × 10³ Da to 5.1 × 10⁴ Da depending on pH. The hydrolysis rates to glucose differed with pH, with the slowest rate at pH 4.5 (53.96%). These results suggest that the production of dextran by G. oxydans is significantly influenced by the pH conditions. This dextran could function as a slowly digestible carbohydrate, aiding in postprandial glycemic regulation and mitigating chronic metabolic diseases like diabetes. Full article

Background/Objectives: Lavender has been utilized for its medicinal properties since ancient times, with numerous health benefits reported. This study aimed to valorize solid waste from lavender essential oil production by developing a novel lavender extract from solid lavender residues. The extract’s preclinical safety and efficacy were evaluated with emphasis on plasma lipid and lipoprotein metabolism, glucose tolerance, and adipose tissue metabolic activity. Methods: Male C57BL/6 mice were divided into four groups of five mice each and fed for 30 days with lavender extract encapsulated in 10% maltodextrin, mixed with a standard chow diet. The first group (Lav 1×) received 21.1 mg/kg/day, the second group (Lav 10×) received 211 mg/kg/day, and the third group (Lav 100×) received 2110 mg/kg/day. A placebo group consumed the standard diet without lavender extract. Key outcomes included plasma lipid and lipoprotein profiles, transaminase levels, HDL antioxidant and anti-inflammatory potential, glucose tolerance, and mitochondrial activity in white (WAT) and brown (BAT) adipose tissues. Results: The novel lavender extract induced dose-dependent improvements in lipid and lipoprotein metabolism, glucose tolerance, and adipose tissue activity. The 2110 mg/kg dose (100×) demonstrated the most significant beneficial effects, although it was associated with a slight elevation in hepatic transaminase levels, indicating potential mild hepatic stress. Conclusions: Overall, the novel lavender extract exhibits promising health benefits with no major safety concerns at the tested doses, supporting its potential for therapeutic applications. Full article

Short-chain glucan aggregates (SCGA), a type of resistant starch (RS) Ⅲ, is produced by debranching amylopectin with pullulanase and inducing self-assembly. Despite its low digestibility and high RS content, SCGA has not been applied to real food systems, especially noodles. The objective of this study was to determine the feasibility of low-digestible noodles using SCGA and to evaluate their quality characteristics and in vitro digestibility of starch gel. SCGA-noodles (SN) were prepared by substituting 0, 10, 20, and 25% of wheat flour with SCGA, and non-digestible maltodextrin (NMD) replaced 7% of the flour for comparison. Adding SCGA increased L- and b-values of the dough, resulting in a brighter appearance, while the NMD increased a-values. The substitution with SCGA weakened the gluten network, reducing dough and texture properties. Notably, cooked SN25 broke immediately in the tensile test, indicating substitution up to 20% is feasible in noodles. NMD7 formed sticky dough and showed extensive elongation without breaking. SN20 and SN25 significantly increased RS content and decreased the estimated glycemic index (eGI) compared to the control. However, NMD7 did not significantly reduce in vitro starch digestibility. In conclusion, this research confirmed the potential of SCGA as a low-digestible ingredient for noodles and other food applications. Full article

Habanero pepper (Capsicum chinense) is known for its heat and culinary uses, especially in Mexico’s Yucatán Peninsula. Its leaves, rich in bioactive compounds like polyphenols with antioxidants and anti-inflammatory properties, have been traditionally used in medicinal practices and are gaining interest for health benefits. Efficient green extraction methods, such as natural deep eutectic solvents (NADES), combined with microencapsulation, can improve the stability and application of these compounds in functional foods and nutraceuticals. This study aimed to determine the optimal microencapsulation parameters using response surface methodology, implementing a 2² central composite design with 4 central points of habanero leaf extracts obtained by sonic probe with NADES. The factors evaluated were the percentage of guar gum (5%, 7.5%, and 10%) and the drying temperature (80 °C, 90 °C, and 100 °C). The extracts were spray-dried with maltodextrin (DE17-20), guar gum, and modified starch as encapsulating agents. The total polyphenol content (TPC), polyphenol profile, and antioxidant capacity methods like 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) or ABTS were analyzed. The best results for TPC and ABTS antioxidant capacity were achieved using 7.5% guar gum (GG) at 90 °C. At 104 °C, with the same GG concentration, the microcapsules maintained a high antioxidant capacity. Optimal conditions for TPC, DPPH, and neohesperidin were identified as 7.8% GG/89.4 °C, 8.06% GG/104.1 °C, and 4% GG/75.85 °C, respectively. The resulting powder exhibited high polyphenol content and antioxidant capacity, highlighting successful microencapsulation. Full article

Background: The monocarboxylate transporter 1 (MCT1) plays a crucial role in regulating lactate and pyruvate transport across cell membranes, which is essential for energy metabolism during exercise. The MCT1 A1470T (rs1049434) polymorphism has been suggested to influence lactate transport, with the T (major) allele associated with greater transport efficiency. This study aimed to investigate the effect of the MCT1 polymorphism on lactate and potassium (K⁺) concentrations in response to resistance exercise (RE) following caffeine (CAF) ingestion. Methods: Thirty resistance-trained athletes were randomly selected to participate in a randomized, double-blind, placebo-controlled crossover study. Participants consumed either CAF (6 mg/kg of body weight) or a placebo (PL; 6 mg of maltodextrin per kg of body weight) one hour before performing RE. Serum lactate and potassium concentrations were measured before exercise (Pre), immediately after (Post), and 15 min post-exercise (15 min Post). The RE protocol consisted of three sets to failure at 85% of 1RM for each exercise, with 2 min rest intervals between sets. Results: The findings indicate that under caffeine consumption, individuals carrying the A (minor) allele had significantly higher blood lactate levels before (p = 0.037) and immediately after (p = 0.0001) resistance exercise compared to those with the TT genotype. Additionally, caffeine consumption moderated the increase in plasma potassium levels in TT genotype carriers, while A allele carriers exhibited elevated potassium levels 15 min post-exercise, regardless of caffeine or placebo intake (p < 0.05). Conclusions: Our findings suggest that the MCT1 A1470T polymorphism may influence lactate metabolism and clearance under caffeine consumption, potentially impacting exercise performance and recovery. Full article

Boldo (Peumus boldus M.), an plant endemic to central and southern Chile, has been recognized as a medicinal herb, especially its leaves that are rich in bioactive compounds with beneficial properties, such as antioxidant, anti-inflammatory, sedative, and antimicrobial properties, among others. This research aimed to evaluate solid-liquid extraction using a response surface methodology to obtain phenolic-rich extracts from boldo leaves and to encapsulate them through spray-drying. A Box-Behnken design was applied to optimize extraction process variables (temperature, time, and solid-liquid ratio). Extracts were characterized in terms of their total phenolic content, with the maximum value obtained being 37.78 mg GAE/g using extraction conditions of a temperature of 100 °C, a time of 60 min, and a solid-liquid ratio of 1:100. The developed microcapsules containing the optimal boldo extracts were characterized (moisture, water activity, scanning electron microscopy, zeta potential, FTIR, total phenolic compounds, antioxidant capacity, and phenolic profile by HPLC-DAD), highlighting their high phenolic content (5.38–5.49 mg GAE/g) and antioxidant capacity, as well as their bioactive content in terms of catechin (445 ± 37 mg/100 g), pyrogallol (304 ± 24 mg/100 g), and epigallocatechin (156 ± 12 mg/100 g). Overall, this study revealed an efficient technique by which to isolate and stabilize bioactive compounds from boldo leaves, with the microcapsules being promising candidates as high added-value ingredients. Full article

Background: Caffeine and sodium bicarbonate individually enhance muscular endurance by delaying fatigue, but their combined effects have scarcely been studied. Objectives: This study aimed to evaluate the acute effects of co-ingesting caffeine and sodium bicarbonate on muscular endurance at different loads in bench press and back squat exercises. Methods: Twenty-seven recreationally trained participants (female/male: 14/14; age: 23 ± 3.6 years) were randomized to four conditions in a double-blind, crossover design: (a) sodium bicarbonate and caffeine (NaHCO₃ + CAF); (b) sodium bicarbonate (NaHCO₃); (c) caffeine (CAF); (d) placebo (PLA); ingesting 0.3 g/kg NaHCO₃, 3 mg/kg caffeine or placebo (maltodextrin). Participants performed two muscle endurance tests on bench press and back squat exercises at 65% and 85% 1RM, performing as many repetitions as possible in one set until task failure. Results: CAF increased the number of repetitions (p < 0.001; η_p² = 0.111), mean velocity (V_mean, p = 0.043, η_p² = 0.16), and mean power output (W_mean, p = 0.034, η_p² = 0.15) compared to placebo. These effects were observed in back squat exercise at 65%1RM in V_mean (3.7%, p = 0.050, g = 1.144) and W_mean (5.2%, p = 0.047, g = 0.986) and at 85%1RM in V_mean (5.4%, p = 0.043, g = 0.22) and W_mean (5.5%, p = 0.050, g = 0.25). No ergogenic effects were found in NaHCO₃ + CAF) or NaHCO₃ conditions. Conclusions: CAF increased muscular endurance performance in male and female participants by increasing the number of repetitions, mean velocity, and power output; however, when NaHCO₃ was ingested, these effects were not detected. Full article

Olive phenolic compounds like hydroxytyrosol (OH-Tyr), tyrosol (Tyr), and their precursors have different health-promoting properties, mainly based on their strong antioxidant capacity. However, their presence in extra-virgin olive oil (EVOO) is scarce since they are primarily contained in the by-products of oil production, such as olive pomace (OP). The aim of this work was to extract and encapsulate OP phenolic compounds into chitosan–tripolyphosphate nanoparticles (NPs) using an ionotropic gelation lyophilization approach to increase their resistance to environmental and chemical stress. NPs resulted in a monodisperse (PDI: 0.21) population of cationic NPs (ζ-potential: 33 mV, size: 229 nm) with an encapsulation efficiency (EE%), expressed as total phenolic content (TPC) and total OH-Tyr + Tyr content, of 64–65%. Mannitol and maltodextrin DE 19 (MD-19) were evaluated as lyoprotectants to counteract irreversible NP aggregation during lyophilization. The NP powder freeze dried using 0.7% of MD-19 showed the best performance, returning a monodispersed population of particles after rehydration. The antioxidant capacity of the obtained NPs was confirmed both in cell-free assays and in a THP-1 cell model of oxidative stress. This method represents a promising way to deliver health-promoting olive phenols for nutraceutical purposes and, hence, to valorize otherwise wasted by-products. Full article

In the current work, the non-invasive approach of breath analysis is implemented for the first time in an eccentric exercise protocol that investigated the effect of spirulina supplementation on exercise-induced oxidative stress. We assessed whether volatile alkanes in exhaled breath can serve as alternative biomarkers of oxidative stress. A randomized, double-blinded, placebo-controlled, crossover supplementation study was carried out enrolling 14 participants. The volunteers consumed 42 mg·kg⁻¹ body weight of either Spirulina Nigrita^® or maltodextrin, as a placebo, daily for 15 days. Afterward, they followed a damaging eccentric exercise protocol of the upper limbs. Expired breath samples were collected from them just before supplementation (baseline measurement), prior to exercise, and 1 h, 24 h, 48 h, and 72 h after exercise. The samples were analyzed by Gas Chromatography/Mass Spectrometry (GC-MS) coupled with a thermal desorption unit (TDU) to determine the alveolar gradient (AG) of several alkanes, C5–C14, that are known to be related to oxidative stress. Apart from breath analysis, TBARSs were also determined as a crude marker of lipid peroxidation. Two-way repeated measures ANOVA tests were applied to the alkanes’ AGs between the spirulina (SPI) and placebo (PL) groups across time. In the PL group, a trend of increasing almost all alkanes immediately after exercise, with a gradual return to pre-exercise levels up to 72 h later was revealed. A statistically significant time effect was observed for 2-methylhexane, 3-methylhexane, heptane, octane, and undecane. The administration of spirulina appeared to reduce the increases in alkanes after exercise, and a statistically significant attenuation was observed for 2-methylpentane and 2-methylhexane. An examination of TBARSs confirmed that the reduced increases observed in the SPI group were due to changes in lipid peroxidation, while a positive correlation between the iAUC of TBARSs and that of 2-methylhexane and 3-methylhexane was revealed. In conclusion, the analysis of volatile alkanes in exhaled breath may serve as an attractive alternative for assessing redox changes after eccentric exercise compared to traditional blood biomarkers. Full article

Foods and beverages with health benefits have become increasingly popular with consumers, and fruits and legumes are considered good sources of nutrients. In this study, sea buckthorn and fava bean were used as the main raw materials to prepare sea buckthorn–fava bean composite instant powder (S-FCP). Different drying methods (spray-drying (SD) and freeze-drying (FD)) combined with carriers (maltodextrin (MD) and inulin (INU)) were involved to investigate their effects on physicochemical properties, functional properties, and sensory attributes of instant powder. The results showed that FD better protected the color of the S-FCP and produced particles possessing more porous structures compared to SD; FD-INU (freeze-dried-inulin) had the shortest dissolution time and the largest solubility. In addition, FD-INU had the highest total phenolic and total flavonoid contents and the strongest antioxidant capacity, and FD-INU had better overall organoleptic properties and hypoglycemic potential. Therefore, FD and the use of INU as a carrier are more suitable for the production of the S-FCP. This work provides a promising approach for developing a high-valued instant powder beverage composed of sea-buckthorn/broad bean, which also contributes to the development of the functional food industry. Full article

Seed film-coatings used for seed treatment often contain microplastics which must be replaced. The objective of this study is to analyze the influence of substitutes (maltodextrin, waxy maize glucose syrup (WMGS), methylcellulose, tragacanth gum (TG), arabic gum (AG), polyvinyl alcohol (PVA), ethoxylated rapeseed oil (ERO)), and xanthan gum as a thickener on the stability of a seed film-coating via Static Multiple Light Scattering (SMLS) technology. The results demonstrate that the incorporation of each polymer results in an increase in the quantity of particles migrating from the supernatant phase, but a concomitant decrease in their sedimentation rate and in the thickness of the supernatant phase (e_c). Furthermore, the redispersion capacity (C_d) of the particles in the seed film-coating is also decreased after the introduction of each polymer, potentially due to their adsorption to the particles. The impact of the thickener is contingent upon the specific polymer employed. Its incorporation reduces the number of particles migrating from the supernatant phase and their sedimentation rate for all of the polymers studied except AG and ERO. However, it reduces e_c for all seed film-coatings. Depending on the substitutes, thickener incorporation either improves (WMGS, maltodextrin, AG) or deteriorates (TG, PVA, ERO) C_d. The formulation containing tragacanth gum shows a redispersing capacity with C_d ≤ 1. This study introduces a novel analytical criterion, the redispersion capacity C_d, which can be employed to characterize dispersed systems. Full article

The functional properties of food products, in addition to enrichment with functional components, can also be achieved by reducing the content of certain components such as sugars and fats, that is, by reducing the energy content of the product. Thus, the development of functional food products is aimed at various low-energy products, especially products with a reduced fat content, which normally represent the most concentrated source of energy. Fat replacers should simulate the functional properties of the fat. Polysaccharide-based fat replacers include a variety of native starches, modified starches, maltodextrins, cellulose and cellulose derivatives, polydextrose, inulin, pectin, other dietary fibers, and hydrocolloids. Technological properties required for the application of carbohydrate-based fat replacers are water-holding capacity, a certain level of viscosity, required form and particle size, three-dimensional networking and gel-forming ability, sensory abilities such as spreadability, softness, greasiness feeling in the mouth, and other fat-like properties. These fat replacers are usually applied in combinations with the aim of achieving all desired properties normally provided by fats in foods. In the contemporary literature, there are many examples of their application in different food products, including baked goods, meats, dairy products, and emulsion food systems, successfully reducing the fat content with or without minor alterations in the rheology or sensory features of food products. In summary, polysaccharides-based fat replacers offer an effective method for fat reduction in different food products along with enhancing the health benefits of reduced-fat foods. Full article