Recent developments in forward osmosis : opportunities and challenges.

Spectroscopy is the study of matter interacting with electromagnetic radiation (e.g., light). The electromagnetic spectrum in Figure 1 illustrates the many different types of electromagnetic radiation, including gamma rays (γ-rays), X-rays, ultraviolet (UV) radiation, visible light, infrared (IR) radiation, microwaves, and radio waves. The frequency (ν) and wavelength (λ) ranges associated with each form of radiant energy are also indicated in Figure 1.

Introduction to Spectroscopy

Tea polyphenols: prevention of cancer and optimizing health. Discussion 4.

Meat and meat products are a fundamental part of the human diet. The protein and vitamin content, as well as essential fatty acids, gives them an appropriate composition to complete the nutritional requirements. However, meat constituents are susceptible to degradation processes. Among them, the most important, after microbial deterioration, are oxidative processes, which affect lipids, pigments, proteins and vitamins. During these reactions a sensory degradation of the product occurs, causing consumer rejection. In addition, there is a nutritional loss that leads to the formation of toxic substances, so the control of oxidative processes is of vital importance for the meat industry. Nonetheless, despite lipid oxidation being widely investigated for decades, the complex reactions involved in the process, as well as the different pathways and factors that influenced them, make that lipid oxidation mechanisms have not yet been completely understood. Thus, this article reviews the fundamental mechanisms of lipid oxidation, the most important oxidative reactions, the main factors that influence lipid oxidation, and the routine methods to measure compounds derived from lipid oxidation in meat.

https://www.mdpi.com/2076-3921/8/10/429/pdf

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products.

AIMS Probiotic milk-based formulations were spray-dried with various combinations of prebiotic substances in an effort to generate synbiotic powder products. METHODS AND RESULTS To examine the effect of growth phase and inclusion of a prebiotic substance in the feed media on probiotic viability during spray-drying, Lactobacillus rhamnosus GG was spray-dried in lag, early log and stationary phases of growth in reconstituted skim milk (RSM) (20% w/v) or RSM (10% w/v), polydextrose (PD) (10% w/v) mixture at an outlet temperature of 85-90 degrees C. Stationary phase cultures survived best (31-50%) in both feed media and were the most stable during powder storage at 4-37 degrees C over 8 weeks, with 30-140-fold reductions in cell viability at 37 degrees C in RSM and PD/RSM powders, respectively. Stationary phase Lact. rhamnosus GG was subsequently spray-dried in the presence of the prebiotic inulin in the feed media, composed of RSM (10% w/v) and inulin (10% w/v), and survival following spray-drying was of the order 7.1-43%, while viability losses of 20,000-90,000-fold occurred in these powders after 8 weeks' storage at 37 degrees C. Survival of the Lactobacillus culture after spray-drying in powders produced using PD (20% w/v) or inulin (20% w/v) as the feed media was only 0.011-0.45%. To compare different probiotic lactobacilli during spray-drying, stationary phase Lact. rhamnosus E800 and Lact. salivarius UCC 500 were spray-dried using the same parameters as for Lact. rhamnosus GG in either RSM (20% w/v) or RSM (10% w/v) and PD (10% w/v). Lact. rhamnosus E800 experienced approx. 25-41% survival, yielding powders containing approximately 10(9) CFU g(-1), while Lact. salivarius UCC 500 performed poorly, experiencing over 99% loss in viability during spray-drying in both feed media. In addition to the superior survival of Lact. rhamnosus GG after spray-drying, both strains experienced higher viability losses (570-700-fold) during storage at 37 degrees C over 8 weeks compared with Lact. rhamnosus GG. CONCLUSIONS Stationary phase cultures were most suitable for the spray-drying process, while lag phase was most susceptible. The presence of the prebiotics PD and inulin did not enhance viability during spray-drying or powder storage. SIGNIFICANCE AND IMPACT OF THE STUDY High viability (approximately 10(9) CFU g(-1)) powders containing probiotic lactobacilli in combination with prebiotics were developed, which may be useful as functional food ingredients for the manufacture of probiotic foods.

Comparative survival of probiotic lactobacilli spray dried in the presence of prebiotic substances

The preservation of lactic acid cultures by spray drying has been widely studied as an alternate industrial process for the preservation of lactic acid starter cultures because of the high costs and energy consumption of freezing and freeze drying. This article reviews the concepts and findings of spray drying of lactic acid starter cultures, with specific reference to methods suitable for achieving high levels of cell viability. Spray drying features, advantages and disadvantages in the preservation of lactic acid cultures are discussed. Particular attention has been paid to the factors influencing cell viability including intrinsic tolerance of cultures, growth media and conditions, stress induction, cell harvesting conditions, protective agents, rehydration conditions, packaging and storage conditions.

Application of spray drying for preservation of lactic acid starter cultures: a review

Effect of pretreatment with microwaves on oxidative stability and nutraceuticals content of oil from rapeseed

Use of gelatin and gum Arabic for encapsulation of black raspberry anthocyanins by complex coacervation.

Osmotic dehydration kinetics of apricot using sucrose solution

Liposomes are attractive encapsulation systems that provide enhanced stability of encapsulated materials against a range of environmental, enzymatic, and chemical stresses, including the presence of enzymes or reactive chemicals, and exposure to extreme pH, temperature, and ionic strength changes. Liposomes have been widely used in the pharmaceutical and food industries because of their biocompatibility, biodegradability, absence of toxicity, small size, and ability to carry a wide variety of bioactive compounds due to the amphiphilicity of the phospholipid encapsulating material. In the food industry, liposomes have recently been used to deliver different functional compounds in food systems. In this paper, the food application of liposomes and nanoliposomes as emerging carrier vehicles of vitamins, enzymes, food antimicrobials, essential oils, and polyphenols is discussed in detail.

https://www.tandfonline.com/doi/pdf/10.1080/17458080.2016.1148273

Javad Hesari

Papers

Application of spray drying for preservation of lactic acid starter cultures: a review

Effect of pretreatment with microwaves on oxidative stability and nutraceuticals content of oil from rapeseed

Use of gelatin and gum Arabic for encapsulation of black raspberry anthocyanins by complex coacervation.

Osmotic dehydration kinetics of apricot using sucrose solution

Liposomes as carrier vehicles for functional compounds in food sector