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Articles 1 - 6 of 6
Full-Text Articles in Food Chemistry
Porous Food Microparticles As Carriers Of Lipophilic Bioactive Compounds To Improve Functionalities, Inseob Choi
Porous Food Microparticles As Carriers Of Lipophilic Bioactive Compounds To Improve Functionalities, Inseob Choi
Doctoral Dissertations
Lipophilic bioactive compounds (LBCs) have been gaining attention due to their antioxidation and health-promotion properties. Although many delivery systems have been studied to encapsulate LBCs to increase stability and bioaccessibility of the LBCs, most of delivery systems lack of practicality for application in the food industry due to energy-extensive encapsulation processes and high-cost carrier materials used. Additionally, while a variety of encapsulating systems exist in nanoscale to achieve efficient encapsulation of LBCs, nanoscale systems with encapsulated LBCs may be subjected to reassessment of toxicity. In this dissertation, freeze-dried potato microparticles (FDPMs) and freeze-dried mushroom microparticles (FDMMs) were studied as carrier …
Investigation On The Factors Impacting The Bioaccessibility Of Oil-Soluble Vitamins: Food Matrix Effects, Yunbing Tan
Investigation On The Factors Impacting The Bioaccessibility Of Oil-Soluble Vitamins: Food Matrix Effects, Yunbing Tan
Doctoral Dissertations
Food, nutrition, and pharmaceutical scientists are trying to elucidate the major factors impacting the bioavailability of macronutrients (e.g., lipids), micronutrients (e.g., vitamins), and nutraceuticals (e.g., carotenoids) so as to improve their efficacy. Currently, however, there is a limited understanding of how food matrix effects impact nutrient digestion and bioavailability. In this thesis, the impact of food matrix effects was elucidated by systematically examining the influence of several important factors (including oil type, oil concentration, droplet size, emulsifier type, and nutrient type) on lipid digestion and the bioaccessibility of hydrophobic bioactive agents. Oil-in-water emulsions were used as model …
Increasing Cis-Lycopene Content Of The Oleoresin From Tomato Processing Byproducts Using Supercritical Carbon Dioxide And Assessment Of Its Bioaccessibility, Lisbeth Vallecilla Yepez
Increasing Cis-Lycopene Content Of The Oleoresin From Tomato Processing Byproducts Using Supercritical Carbon Dioxide And Assessment Of Its Bioaccessibility, Lisbeth Vallecilla Yepez
Department of Food Science and Technology: Dissertations, Theses, and Student Research
In recent years, health- and wellness-promoting foods have been one of the major focus of consumers; therefore, the food industry is increasing its efforts in developing these food products. Tomatoes, tomato-food products and their byproducts have gained special attention in virtue of the carotenoids-rich source that they represent, especially lycopene (~90%). The role of lycopene in human diet has been highlighted as a result of its direct relationship with the decrease of chronic diseases. Nevertheless, lycopene is water-insoluble making its extraction simple with organic-toxic solvents; in addition, lycopene degrades easily with light, time, and storage. Lycopene exist in nature mostly …
Fabrication, Characterization And Biological Fate Of Phytochemical Delivery System, Jingjing Chen
Fabrication, Characterization And Biological Fate Of Phytochemical Delivery System, Jingjing Chen
Doctoral Dissertations
Polymethoxyflvones (PMFs) are a group compounds with promising cancer preventing activities and many other health benefits. There's a growing interest in fabricating delivery systems for PMFs as well as other phytochemicals due to their low water solubility. Firstly, we use nanoemulsion delivery system to encapsulate β-carotene. Sonication assisted method was developed to dissolve β-carotene to ensure minimum degradation. Powdered nanoemulsion was obtained after spray dry and freeze dry. Sample obtained after freeze dry showed better physiochemical characteristics. Then we use protein nanoparticle delivery system to encapsulate PMFS. The nanoparticle delivery system was fabricated by mixing the aqueous phase …
Rationalizing Nanoemulsion Formation For Encapsulation, Protection And Delivery Of Bioactive Food Components, Ying Yang
Doctoral Dissertations
The objective of this thesis was to design and develop novel food-grade nanoemulsion-based delivery systems for the encapsulation, protection and delivery of lipophilic bioactive food components. These delivery systems could be widely applied in aqueous-based fortified food products, such as beverages, salad dressing and yogurt etc. Both the low- and high-energy methods could be used for fabricating nanoemulsions (r < 100 nm). The microfluidization method could form nanoemulsions at low surfactant-to-oil ratios (SOR < 0.1), but it required the use of high-energy inputs and expensive equipment. On the other hand, the spontaneous emulsification method could also form ultrafine emulsions and moreover it was simple and inexpensive, but it required much higher surfactant-to-oil ratios (SOR > 0.5) for forming nanoemulsions. Q-Naturale® is a natural food-grade surfactant, which is got from the bark of the Quillaja saponaria Molina tree. By using high pressure homogenization (microfluidization), Q-Naturale® could form relatively small droplets (d < 200 nm) at low surfactant-to-oil ratios (SOR < 0.1), but the droplets were not as small as those produced using Tween 80 under similar conditions (d < 150 nm). The emulsions formed by using Q-Naturale® …
Influence Of Physical States (Crystalized Versus Solubilized) Of Bioactive Components And Oil Composition On Bioaccessibility And Bioavailability, Ziyuan Xia
Masters Theses
Three systems were compared in the first case study: (1). pre-dissolved β-carotene nanoemulsion (d< 200nm); (2). corn oil emulsion (d< 200nm) with β-carotene crystals being added before digestion; (3). phosphate buffer saline with β-carotene being added before digestion. Oil-in-water nanoemulsions were formed by high-pressure homogenization using Tween 20 as emulsifier and corn oil as carrier oil and then they were subjected to a simulated mouth, stomach and small intestine digestion. The rate and extent of free fatty acid production in small intestine decreased in the order (2)>(1)>(3); whereas the β-carotene bioaccessibility decreased in the order (1)>>(2)>(3). In system (3), even without any fat content, there is still noticeable consumption of NaOH, which is due to the ester bonds existing in the non-ionic surfactant (Tween 20). In the second case study, we developed two comparing groups by differentiating their oil concentration (20%, 4% respectively). The bioaccessibility of the high fat group is only half of the low fat group due to the insufficient digestion of fat in the …