Search results for "Ingredient"

Effect of bioglass on growth and biomineralization of SaOS-2 cells in hydrogel after 3D cell bioprinting.

2014

We investigated the effect of bioglass (bioactive glass) on growth and mineralization of bone-related SaOS-2 cells, encapsulated into a printable and biodegradable alginate/gelatine hydrogel. The hydrogel was supplemented either with polyphosphate (polyP), administered as polyP • Ca2+-complex, or silica, or as biosilica that had been enzymatically prepared from ortho-silicate by silicatein. These hydrogels, together with SaOS-2 cells, were bioprinted to computer-designed scaffolds. The results revealed that bioglass (nano)particles, with a size of 55 nm and a molar ratio of SiO2 : CaO : P2O5 of 55 : 40 : 5, did not affect the growth of the encapsulated cells. If silica, biosilica, or polyP …

Stability of Plant Sterols in Ingredients Used in Functional Foods

2011

The content of plant sterol (PS) and their oxidation products (POPs) in eight ingredients used to enrich functional foods was studied. A gas chromatographic (GC) technique with mass-spectrometric detection was used for identification, while GC with a flame ionization detector (GC-FID) was used for quantification. β-Sitosterol was the most abundant phytosterol, and the main POPs found were derived from this compound (7α/β-hydroxysitosterol, 7-ketositosterol, and sitostanetriol). The total amount of POPs found in the ingredients ranged from 29.03 to 110.02 μg/100 g PS. The β-sitosterol oxidation rates ranged from 10 to 50 μg β-sitosterol oxides/100 g of β-sitosterol. In view of this low rate …

Improvement of analytical methods in post‐market monitoring of food additives and testing of the improved methods (OC/EFSA/DCM/2012/04): Interim repo…

2014

Gas chromatographic–mass spectrometric investigation of the chemical composition of beebread

2009

Beebread consumption has a very long tradition; however, its composition and bioactive properties have not been studied thoroughly up to now. This study is expected to expand the knowledge of chemical composition of this bee product as a natural remedy and functional food ingredient. With the help of successive extraction with organic solvents of different polarity, more than 200 compounds were extracted from five samples of beebread and then identified by GC-MS method. The content of some phenol compounds (p-coumaric acid, kaempherol, isorhamnetin) with antioxidant properties has been determined quantitatively. Different content of free aminoacids have been detected in the analyzed samples…

Pleurotus ostreatus volatile aroma compounds identified from fruit-body and from mycelium grown in submerged and solid-state cultures

2003

Comparative analyses of volatile aroma compounds of the Pleurotus ostreatus JMO.95 fruit-body and its corresponding mycelium grown in liquid, on agar surface, or on solid support cultures have been carried out by dynamic headspace concentration using GC/MS and GC/sniffing. The aroma of the fruit-body was due essentially to the presence of octan-3-one and, in a lesser extent, to the presence of octan-3-ol. Other compounds, such as oct-l-en-3-ol, oct-l-en, 2-methylbutanol and a-pinene were also present in low concentrations. The comparison of the aromatic spectra of the fruit-body with the aromatic spectra of mycelia obtained under different culture conditions indicated that the main aromatic…

Determination of lecithin and soybean oil in dietary supplements using partial least squares-Fourier transform infrared spectroscopy.

2008

Lecithin and soybean oil in dietary supplements were determined by Fourier transform infrared spectrometry transmission measurements in dichloromethane in combination with a partial least squares (PLS) regression. Two different PLS models were developed, using 16 synthetic mixtures of analytes in dichloromethane, making measurements in the spectral range from 931.8 to 1252.3 cm(-1) for lecithin and from 911.4 to 1246.9 cm(-1) and 1695.3 to 1774.5 cm(-1) for soybean oil. Seven products from the Spanish market with lecithin concentrations between 21.1% and 99.1% and soybean oil concentrations between 0% and 37.2% were analyzed by the proposed method and the data was compared to a chromatograp…

Relevance of creep and oscillatory tests for understanding how cellulose emulsions function as fat replacers in biscuits

2015

Abstract The fats that are mostly employed in biscuit manufacturing contain a high percentage of saturated fatty acids, giving them the solid consistency that is needed for biscuit manufacture. For health reasons, lower levels of saturated fatty acids and elimination of trans fatty acids are desirable. An emulsion of sunflower oil, water and a cellulose ether was employed to replace all the conventional fat in a short dough recipe. The structure of the different doughs was measured by oscillatory and creep rheological tests and the results were related to dough performance during baking. The effect of the methoxyl and hydroxypropyl content of the cellulose was also evaluated. The compliance…

Influence of emulsion and powder size on the stability of encapsulated d-limonene by spray drying

2005

Abstract The microencapsulation of d -limonene by spray drying was investigated with respect to the effects of emulsion droplet size, powder particle size, as well as to the effects of various kinds of matrices (gum arabic, maltodextrin, and modified starch) on its stability. It was realized by studying release characteristics and oxidative stability during storage. The release and the oxidation decreased deeply with an increase in powder and emulsion particle size for gum arabic and maltodextrin materials. Further, the distributions of emulsion size in the powder showed an increase in the fraction of large emulsion droplets and changed to a bimodal distribution. However, the modified starc…

Properties of spray-dried food flavours microencapsulated with two-layered membranes: Roles of interfacial interactions and water

2012

International audience; Engineering the interface of oil-in-water emulsion droplets with biopolymers that modify its permeability could provide a novel technique to improve flavour retention in dry powders. The objective of this study was to determine if volatile compounds were more retained in dry emulsions stabilized by pea protein isolate (PPI)/pectin complex than that stabilized by PPI alone. The retention of ethyl esters during spray-drying increased with decreasing volatility of the encapsulated compound and ranged from 28% to 40%. The addition of pectin to feed emulsions was quite effective in markedly improving the retention of the three studied flavour compounds. In our previous wo…

Structural and dynamical investigation of gelation containing water-in-oil microemulsions

1996

The gelatin (Bloom 300)/water/AOT/n-heptane system has been investigated at fixed water/AOT molar ratioR (R=31.1) as a function of the gelatin content. Several experimental techniques (densitometry, refractometry, conductometry, rheology, dielectrometry, ultrasonics, hypersonics) have been used to investigate the role played by the gelatin molecule in the observed sol-gel transition above a critical gelatin content. The results appear consistent with the hypothesis of a rigid network of gelatin-water rods coated by surfactant molecules coexisting with gelatin-free AOT reversed micelles at the gelation point.