Rodriguezmohammad5750

The R2 was calculated for each model. The blends of encapsulating agents allowed the formation of an efficient polymer matrix with yields between 46 and 64% and microencapsulation efficiency between 65 and 92%. Results show that maltodextrin with soy protein allowed the highest (92%) microencapsulation efficiency, although maltodextrin and cocoa shell pectin were more effective protective agents, showing greater stability. The Korsmeyer-Peppas model was the best in predicting the phenolic compounds release with R2 values higher than 98%. The stability time for microcapsules with MD-CSP was 8.88 years and 1.43 years at 4 °C and 30 °C, respectively.This study was conducted to evaluate the quality of onion juices that had been heat-treated for different times as well as their use as a table sugar substitute in Kimchi. The onions were steamed at 100 ∘C for 30 min and boiled at 90 ∘C for 30, 60, and 120 min. The highest cycloalliin (0.76 mM), free-sugar (sucrose 1.66 g/L, glucose 8.62 g/L, and fructose 7.64 g/L), and malic acid (0.82 g/L) contents were observed in onion boiled at 90 ∘C for 120 min. The possibility of using heat-treated onion juices as an alternative to table sugar in Kimchi was evaluated by comparing the lactic acid bacteria count, pH, acidity, organic acid, and free-sugar in these juices with those in Kimchi prepared using table sugar (control). The total viable bacteria and lactic acid bacteria showed similar growth patterns as in the control. The average pH reduction and increase in titratable acidity (%) in all treated Kimchi samples during fermentation for 4 weeks were 1.18 ± 0.05 and 0.81 ± 0.06, respectively. Kimchi with onion juice heat-treated for 120 min (K120) had the most similar lactic acid and acetic acid contents to that in the control after fermentation for 4 weeks. The highest mannitol level after fermentation for 4 weeks was detected in K120, which showed better sensory qualities compared to the control.Adlay, as a traditional Chinese medicine, has been used in nourishing foods, which are rich in a variety of nutrients (special biological compounds). The study was designed to optimize the fermentation parameters of dehulled, polished and broken adlay fermented by Bacillus subtilis BJ3-2 with regard to tetramethylpyrazine (TMP) yield and fibrinolytic enzyme activity. Then the proximate and bioactive components of B. subtilis-fermented adlay were evaluated. Box-Behnken design results showed that the TMP yield was 6.93 mg/g DW (dried weight) of B. subtilis-fermented polished adlay, which was about 136 times higher than that of B. subtilis-fermented soybean (BSB). The fibrinolytic enzyme activity was 2236.17 U/g in B. subtilis-fermented dehulled adlay, and slightly less than in BSB. B. subtilis-fermented adlay contained higher fat, free amino acids and fatty acids contents but lower protein and starch contents than raw adlay. Except for coixol and coixan, the levels of γ-aminobutyric acid, triterpenes, phenolics, flavonoids and coixenolide in B. subtilis-fermented adlay increased by 14.05, 2.02, 2.31 and 1.36 times, respectively. The contents of phenolic acids including caffeic, gallic, catechinic and chlonogenic acids in the free phenolic extracts significantly increased (p  less then  0.05). The results demonstrated that the biotransformation of high-yield TMP, fibrinolytic enzyme and other bioactive components of B. subtilis-fermented adlay products was realized. B. subtilis-fermented adlay could be a promising value-added food, and that is more suitable for human consumption.The physicochemical properties of pressurized hot-water extract (PHE) from abalone muscle and the antioxidant activities of its digestive products were investigated in this study. The PHE contained protein of 49.58% and carbohydrate of 41.95%. After ethanol graded precipitation, most of carbohydrate and protein in PHE were successively remained in 40% ethanol precipitate (EP40) and 80% ethanol precipitate (EP80), respectively. High proportions of Glu and Gly were found in the PHE, EP40 and EP80, but the proportion of Ala in ethanol soluble extract (ESE) reached up to 46.00%. Both PHE and EP40 were rich in glucose, while galactose and glucose were main monosaccharides in the EP80 and ESE. Based on the results of SDS-PAGE and HPLC, high molecular weight components from PHE were precipitated in the EP40, but oligopeptides and free amino acids were fractionated in EP80 and ESE. Among the PHE and the digestive products, the highest antioxidant ability was found to be EP80 hydrolysate, the IC50 values of which for scavenging activity on hydroxyl radical, DMPD radical and ABTS radical were 1.05 mg/mL, 1.40 mg/mL and 0.56 mg/mL, respectively. It is concluded that carbohydrate of abalone muscle was dissolved more easily into hot water than protein, and protein hydrolysate of PHE might play an important role in antioxidant activity of gastrointestinal digestion.Physicochemical, functional, thermal, pasting and cooking properties of five Indian rice cultivars, ADT 36, 43, 39, IW PONNI and CR1009 were investigated. The starch, protein and fat contents varied from 1.321 to 2.489 mg/ml, 11.16-13.32% and 1.19-1.77% respectively, showing significant difference amongst the cultivars. ADT46 showed the highest amylose-amylopectin ratio. Water (103.55-132.48%) and oil (112.89-137.30%) absorption capacities also varied significantly. CR1009 showed highest swelling power at 60 °C, whereas IW PONNI exhibited the highest solubility (10.165%). Endoxifen mw The gel consistency of rice flours extended from 1.32 to 4.12 cm. The thermal properties of rice cultivars were found to be profoundly affected by amylopectin and showed correlation with amylose-amylopectin ratio. The pasting properties of rice flours also varied significantly, with peak viscosity and breakdown viscosity ranging between 2068.5-839 Cp and 1609.5-764.15 Cp respectively. The cooking time of the rice grains was found to be consistent with their shape and size. ADT43 and ADT46 showed the highest and least water uptake % on cooking. ADT46 showed the least cooking loss %, owing to the highest pasting viscosity. This study delivers the knowledge of the Indian rice cultivars, to be used for utilization of rice varieties for different products with relevance to the properties and enhance the post-harvest value chain improvement.