Pinhão coat extract encapsulated in starch ultrafine fibers: Thermal, antioxidant, and antimicrobial properties and in vitro biological digestion
This study aimed to produce soluble potato starch ultrafine fibers for the encapsulation of pinhão coat extract (PCE), evaluating their relative crystallinity (RC), thermal stability, antioxidant activity, antimicrobial activity against Escherichia coli and Staphylococcus aureus, as well as in vitro...
Gespeichert in:
| Veröffentlicht in: | Journal of food science 2021-07, Vol.86 (7), p.2886-2897 |
|---|---|
| Hauptverfasser: | , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 2897 |
|---|---|
| container_issue | 7 |
| container_start_page | 2886 |
| container_title | Journal of food science |
| container_volume | 86 |
| creator | Cruz, Elder Pacheco da Fonseca, Laura Martins Radünz, Marjana Silva, Francine Tavares da Gandra, Eliezer Avila Zavareze, Elessandra da Rosa Borges, Caroline Dellinghausen |
| description | This study aimed to produce soluble potato starch ultrafine fibers for the encapsulation of pinhão coat extract (PCE), evaluating their relative crystallinity (RC), thermal stability, antioxidant activity, antimicrobial activity against Escherichia coli and Staphylococcus aureus, as well as in vitro biological digestion. In the simulation of in vitro biological digestion, the phenolic compounds release profile was also evaluated. The ultrafine fibers were produced by electrospinning, based on a polymeric solution composed of soluble potato starch (50% w/v) and formic acid. Then, PCE was incorporated at various concentrations (0.5%, 1.0%, and 1.5%, w/w, dry basis). The endothermic event of free PCE was not observed in the ultrafine fibers, which suggests its encapsulation. The RC decreased according to the increase in PCE concentration in the ultrafine fibers. The PCE resisted thermal treatments when encapsulated into the ultrafine fibers (100 and 180°C), and the ultrafine fibers with 1% PCE presented the highest amount of preserved phenolic compounds. Regarding antioxidant activity, the free PCE presented 85% of DPPH inhibition and the ultrafine fibers had 18% inhibition, not differing among the PCE concentrations (p |
| doi_str_mv | 10.1111/1750-3841.15779 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_2535105137</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2535105137</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3499-9ad58fe032fcaa871c60e5477c78a97e9407d434b7f151b8009c5babee92d0573</originalsourceid><addsrcrecordid>eNqFkTtOxDAQhi0EEsujprVEQ0HATuJ1TIeWt1YCCagtx5mwRk682Aks1-AKHIWL4ewiChrcjGbmm3_G-hHao-SIxndMOSNJVuT0iDLOxRoa_VbW0YiQNE0ozfkm2grhmQx5Nh6hjzvTzr4-HdZOdRgWnVc6xlareeit6qDCpsWhU17PcG9juzYt4NqU4MMJfpiBb5Q9xKrtjFuYKsYhqZaFxmjvSqMsnns3B98ZCMtmlHw1nXe4NM66J6MjUpknCFGk3UEbtbIBdn_iNnq8OH-YXCXT28vryek00VkuRCJUxYoaSJbWWqmCUz0mwHLONS-U4CBywqs8y0teU0bLghChWalKAJFWhPFsGx2sdONxL33cLRsTNFirWnB9kCnLGCWMZgO6_wd9dr1v43WRYoRQJoqBOl5R8dcheKjl3JtG-XdJiRw8koMjcnBELj2KE-PVxJux8P4fLm8uzu5Xg98RdpaH</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2550015987</pqid></control><display><type>article</type><title>Pinhão coat extract encapsulated in starch ultrafine fibers: Thermal, antioxidant, and antimicrobial properties and in vitro biological digestion</title><source>Wiley Online Library All Journals</source><creator>Cruz, Elder Pacheco da ; Fonseca, Laura Martins ; Radünz, Marjana ; Silva, Francine Tavares da ; Gandra, Eliezer Avila ; Zavareze, Elessandra da Rosa ; Borges, Caroline Dellinghausen</creator><creatorcontrib>Cruz, Elder Pacheco da ; Fonseca, Laura Martins ; Radünz, Marjana ; Silva, Francine Tavares da ; Gandra, Eliezer Avila ; Zavareze, Elessandra da Rosa ; Borges, Caroline Dellinghausen</creatorcontrib><description>This study aimed to produce soluble potato starch ultrafine fibers for the encapsulation of pinhão coat extract (PCE), evaluating their relative crystallinity (RC), thermal stability, antioxidant activity, antimicrobial activity against Escherichia coli and Staphylococcus aureus, as well as in vitro biological digestion. In the simulation of in vitro biological digestion, the phenolic compounds release profile was also evaluated. The ultrafine fibers were produced by electrospinning, based on a polymeric solution composed of soluble potato starch (50% w/v) and formic acid. Then, PCE was incorporated at various concentrations (0.5%, 1.0%, and 1.5%, w/w, dry basis). The endothermic event of free PCE was not observed in the ultrafine fibers, which suggests its encapsulation. The RC decreased according to the increase in PCE concentration in the ultrafine fibers. The PCE resisted thermal treatments when encapsulated into the ultrafine fibers (100 and 180°C), and the ultrafine fibers with 1% PCE presented the highest amount of preserved phenolic compounds. Regarding antioxidant activity, the free PCE presented 85% of DPPH inhibition and the ultrafine fibers had 18% inhibition, not differing among the PCE concentrations (p < 0.05). The free PCE and the ultrafine fibers with 0.5% PCE showed inhibitory effect against S. aureus and the ones with 1.5% PCE showed controlled release of phenolic compounds during the simulation of in vitro digestion. Starch ultrafine fibers showed potential to be applied in food industries due to their capacity of protecting phenolic compounds when submitted to high temperatures or gastrointestinal conditions. Nevertheless, their application depends on the end use of the product.
Practical Application
The encapsulation of pinhão coat extract (PCE) in ultrafine starch fibers promotes greater preservation of phenolic compounds. Thus, it can be incorporated into different foods that are produced using the ultra‐high temperature (UHT) process—at 135–145°C for 5 to 10 s, or some other equivalent time/temperature combination. Another possibility is the incorporation of ultrafine fibers in active packaging: compounds can migrate to food, improving sensory characteristics, increasing shelf life, preventing chemical and microbiological deterioration, and ensuring food safety.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/1750-3841.15779</identifier><language>eng</language><publisher>Chicago: Wiley Subscription Services, Inc</publisher><subject>Antiinfectives and antibacterials ; Antimicrobial activity ; Antimicrobial agents ; Antioxidants ; Biological properties ; Controlled release ; Digestion ; E coli ; Encapsulation ; Fibers ; Food ; Food industry ; Food packaging ; Food safety ; Formic acid ; High temperature ; Packaging ; Phenolic compounds ; Phenols ; Potatoes ; Sensory properties ; Shelf life ; Simulation ; Stability analysis ; Staphylococcus aureus ; Starch ; Thermal stability ; Ultrafines ; Ultrahigh temperature</subject><ispartof>Journal of food science, 2021-07, Vol.86 (7), p.2886-2897</ispartof><rights>2021 Institute of Food Technologists</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3499-9ad58fe032fcaa871c60e5477c78a97e9407d434b7f151b8009c5babee92d0573</citedby><cites>FETCH-LOGICAL-c3499-9ad58fe032fcaa871c60e5477c78a97e9407d434b7f151b8009c5babee92d0573</cites><orcidid>0000-0002-0759-7378 ; 0000-0001-6012-1275 ; 0000-0001-6227-3977 ; 0000-0002-5160-3050 ; 0000-0002-8467-3418</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2F1750-3841.15779$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2F1750-3841.15779$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27923,27924,45573,45574</link.rule.ids></links><search><creatorcontrib>Cruz, Elder Pacheco da</creatorcontrib><creatorcontrib>Fonseca, Laura Martins</creatorcontrib><creatorcontrib>Radünz, Marjana</creatorcontrib><creatorcontrib>Silva, Francine Tavares da</creatorcontrib><creatorcontrib>Gandra, Eliezer Avila</creatorcontrib><creatorcontrib>Zavareze, Elessandra da Rosa</creatorcontrib><creatorcontrib>Borges, Caroline Dellinghausen</creatorcontrib><title>Pinhão coat extract encapsulated in starch ultrafine fibers: Thermal, antioxidant, and antimicrobial properties and in vitro biological digestion</title><title>Journal of food science</title><description>This study aimed to produce soluble potato starch ultrafine fibers for the encapsulation of pinhão coat extract (PCE), evaluating their relative crystallinity (RC), thermal stability, antioxidant activity, antimicrobial activity against Escherichia coli and Staphylococcus aureus, as well as in vitro biological digestion. In the simulation of in vitro biological digestion, the phenolic compounds release profile was also evaluated. The ultrafine fibers were produced by electrospinning, based on a polymeric solution composed of soluble potato starch (50% w/v) and formic acid. Then, PCE was incorporated at various concentrations (0.5%, 1.0%, and 1.5%, w/w, dry basis). The endothermic event of free PCE was not observed in the ultrafine fibers, which suggests its encapsulation. The RC decreased according to the increase in PCE concentration in the ultrafine fibers. The PCE resisted thermal treatments when encapsulated into the ultrafine fibers (100 and 180°C), and the ultrafine fibers with 1% PCE presented the highest amount of preserved phenolic compounds. Regarding antioxidant activity, the free PCE presented 85% of DPPH inhibition and the ultrafine fibers had 18% inhibition, not differing among the PCE concentrations (p < 0.05). The free PCE and the ultrafine fibers with 0.5% PCE showed inhibitory effect against S. aureus and the ones with 1.5% PCE showed controlled release of phenolic compounds during the simulation of in vitro digestion. Starch ultrafine fibers showed potential to be applied in food industries due to their capacity of protecting phenolic compounds when submitted to high temperatures or gastrointestinal conditions. Nevertheless, their application depends on the end use of the product.
Practical Application
The encapsulation of pinhão coat extract (PCE) in ultrafine starch fibers promotes greater preservation of phenolic compounds. Thus, it can be incorporated into different foods that are produced using the ultra‐high temperature (UHT) process—at 135–145°C for 5 to 10 s, or some other equivalent time/temperature combination. Another possibility is the incorporation of ultrafine fibers in active packaging: compounds can migrate to food, improving sensory characteristics, increasing shelf life, preventing chemical and microbiological deterioration, and ensuring food safety.</description><subject>Antiinfectives and antibacterials</subject><subject>Antimicrobial activity</subject><subject>Antimicrobial agents</subject><subject>Antioxidants</subject><subject>Biological properties</subject><subject>Controlled release</subject><subject>Digestion</subject><subject>E coli</subject><subject>Encapsulation</subject><subject>Fibers</subject><subject>Food</subject><subject>Food industry</subject><subject>Food packaging</subject><subject>Food safety</subject><subject>Formic acid</subject><subject>High temperature</subject><subject>Packaging</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Potatoes</subject><subject>Sensory properties</subject><subject>Shelf life</subject><subject>Simulation</subject><subject>Stability analysis</subject><subject>Staphylococcus aureus</subject><subject>Starch</subject><subject>Thermal stability</subject><subject>Ultrafines</subject><subject>Ultrahigh temperature</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><recordid>eNqFkTtOxDAQhi0EEsujprVEQ0HATuJ1TIeWt1YCCagtx5mwRk682Aks1-AKHIWL4ewiChrcjGbmm3_G-hHao-SIxndMOSNJVuT0iDLOxRoa_VbW0YiQNE0ozfkm2grhmQx5Nh6hjzvTzr4-HdZOdRgWnVc6xlareeit6qDCpsWhU17PcG9juzYt4NqU4MMJfpiBb5Q9xKrtjFuYKsYhqZaFxmjvSqMsnns3B98ZCMtmlHw1nXe4NM66J6MjUpknCFGk3UEbtbIBdn_iNnq8OH-YXCXT28vryek00VkuRCJUxYoaSJbWWqmCUz0mwHLONS-U4CBywqs8y0teU0bLghChWalKAJFWhPFsGx2sdONxL33cLRsTNFirWnB9kCnLGCWMZgO6_wd9dr1v43WRYoRQJoqBOl5R8dcheKjl3JtG-XdJiRw8koMjcnBELj2KE-PVxJux8P4fLm8uzu5Xg98RdpaH</recordid><startdate>202107</startdate><enddate>202107</enddate><creator>Cruz, Elder Pacheco da</creator><creator>Fonseca, Laura Martins</creator><creator>Radünz, Marjana</creator><creator>Silva, Francine Tavares da</creator><creator>Gandra, Eliezer Avila</creator><creator>Zavareze, Elessandra da Rosa</creator><creator>Borges, Caroline Dellinghausen</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-0759-7378</orcidid><orcidid>https://orcid.org/0000-0001-6012-1275</orcidid><orcidid>https://orcid.org/0000-0001-6227-3977</orcidid><orcidid>https://orcid.org/0000-0002-5160-3050</orcidid><orcidid>https://orcid.org/0000-0002-8467-3418</orcidid></search><sort><creationdate>202107</creationdate><title>Pinhão coat extract encapsulated in starch ultrafine fibers: Thermal, antioxidant, and antimicrobial properties and in vitro biological digestion</title><author>Cruz, Elder Pacheco da ; Fonseca, Laura Martins ; Radünz, Marjana ; Silva, Francine Tavares da ; Gandra, Eliezer Avila ; Zavareze, Elessandra da Rosa ; Borges, Caroline Dellinghausen</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3499-9ad58fe032fcaa871c60e5477c78a97e9407d434b7f151b8009c5babee92d0573</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Antiinfectives and antibacterials</topic><topic>Antimicrobial activity</topic><topic>Antimicrobial agents</topic><topic>Antioxidants</topic><topic>Biological properties</topic><topic>Controlled release</topic><topic>Digestion</topic><topic>E coli</topic><topic>Encapsulation</topic><topic>Fibers</topic><topic>Food</topic><topic>Food industry</topic><topic>Food packaging</topic><topic>Food safety</topic><topic>Formic acid</topic><topic>High temperature</topic><topic>Packaging</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>Potatoes</topic><topic>Sensory properties</topic><topic>Shelf life</topic><topic>Simulation</topic><topic>Stability analysis</topic><topic>Staphylococcus aureus</topic><topic>Starch</topic><topic>Thermal stability</topic><topic>Ultrafines</topic><topic>Ultrahigh temperature</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Cruz, Elder Pacheco da</creatorcontrib><creatorcontrib>Fonseca, Laura Martins</creatorcontrib><creatorcontrib>Radünz, Marjana</creatorcontrib><creatorcontrib>Silva, Francine Tavares da</creatorcontrib><creatorcontrib>Gandra, Eliezer Avila</creatorcontrib><creatorcontrib>Zavareze, Elessandra da Rosa</creatorcontrib><creatorcontrib>Borges, Caroline Dellinghausen</creatorcontrib><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Cruz, Elder Pacheco da</au><au>Fonseca, Laura Martins</au><au>Radünz, Marjana</au><au>Silva, Francine Tavares da</au><au>Gandra, Eliezer Avila</au><au>Zavareze, Elessandra da Rosa</au><au>Borges, Caroline Dellinghausen</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Pinhão coat extract encapsulated in starch ultrafine fibers: Thermal, antioxidant, and antimicrobial properties and in vitro biological digestion</atitle><jtitle>Journal of food science</jtitle><date>2021-07</date><risdate>2021</risdate><volume>86</volume><issue>7</issue><spage>2886</spage><epage>2897</epage><pages>2886-2897</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><abstract>This study aimed to produce soluble potato starch ultrafine fibers for the encapsulation of pinhão coat extract (PCE), evaluating their relative crystallinity (RC), thermal stability, antioxidant activity, antimicrobial activity against Escherichia coli and Staphylococcus aureus, as well as in vitro biological digestion. In the simulation of in vitro biological digestion, the phenolic compounds release profile was also evaluated. The ultrafine fibers were produced by electrospinning, based on a polymeric solution composed of soluble potato starch (50% w/v) and formic acid. Then, PCE was incorporated at various concentrations (0.5%, 1.0%, and 1.5%, w/w, dry basis). The endothermic event of free PCE was not observed in the ultrafine fibers, which suggests its encapsulation. The RC decreased according to the increase in PCE concentration in the ultrafine fibers. The PCE resisted thermal treatments when encapsulated into the ultrafine fibers (100 and 180°C), and the ultrafine fibers with 1% PCE presented the highest amount of preserved phenolic compounds. Regarding antioxidant activity, the free PCE presented 85% of DPPH inhibition and the ultrafine fibers had 18% inhibition, not differing among the PCE concentrations (p < 0.05). The free PCE and the ultrafine fibers with 0.5% PCE showed inhibitory effect against S. aureus and the ones with 1.5% PCE showed controlled release of phenolic compounds during the simulation of in vitro digestion. Starch ultrafine fibers showed potential to be applied in food industries due to their capacity of protecting phenolic compounds when submitted to high temperatures or gastrointestinal conditions. Nevertheless, their application depends on the end use of the product.
Practical Application
The encapsulation of pinhão coat extract (PCE) in ultrafine starch fibers promotes greater preservation of phenolic compounds. Thus, it can be incorporated into different foods that are produced using the ultra‐high temperature (UHT) process—at 135–145°C for 5 to 10 s, or some other equivalent time/temperature combination. Another possibility is the incorporation of ultrafine fibers in active packaging: compounds can migrate to food, improving sensory characteristics, increasing shelf life, preventing chemical and microbiological deterioration, and ensuring food safety.</abstract><cop>Chicago</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/1750-3841.15779</doi><tpages>12</tpages><orcidid>https://orcid.org/0000-0002-0759-7378</orcidid><orcidid>https://orcid.org/0000-0001-6012-1275</orcidid><orcidid>https://orcid.org/0000-0001-6227-3977</orcidid><orcidid>https://orcid.org/0000-0002-5160-3050</orcidid><orcidid>https://orcid.org/0000-0002-8467-3418</orcidid></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 2021-07, Vol.86 (7), p.2886-2897 |
| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_2535105137 |
| source | Wiley Online Library All Journals |
| subjects | Antiinfectives and antibacterials Antimicrobial activity Antimicrobial agents Antioxidants Biological properties Controlled release Digestion E coli Encapsulation Fibers Food Food industry Food packaging Food safety Formic acid High temperature Packaging Phenolic compounds Phenols Potatoes Sensory properties Shelf life Simulation Stability analysis Staphylococcus aureus Starch Thermal stability Ultrafines Ultrahigh temperature |
| title | Pinhão coat extract encapsulated in starch ultrafine fibers: Thermal, antioxidant, and antimicrobial properties and in vitro biological digestion |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-09T07%3A43%3A02IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Pinh%C3%A3o%20coat%20extract%20encapsulated%20in%20starch%20ultrafine%20fibers:%20Thermal,%20antioxidant,%20and%20antimicrobial%20properties%20and%20in%20vitro%20biological%20digestion&rft.jtitle=Journal%20of%20food%20science&rft.au=Cruz,%20Elder%20Pacheco%20da&rft.date=2021-07&rft.volume=86&rft.issue=7&rft.spage=2886&rft.epage=2897&rft.pages=2886-2897&rft.issn=0022-1147&rft.eissn=1750-3841&rft_id=info:doi/10.1111/1750-3841.15779&rft_dat=%3Cproquest_cross%3E2535105137%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2550015987&rft_id=info:pmid/&rfr_iscdi=true |