Encapsulation of three forms of lactoferrin (Lf) (apo-, native-and holo-) was undertaken using the 2 novel impinging aerosol technique (Progel). The micro-gel particles were produced from a 2%
1The interactions between different forms (apo-, native-and holo-) of lactoferrin (Lf) and 2 sodium alginate at different ratios in aqueous solution in the pH range of 4-7 were evaluated.
3Fourier transform infra-red (FTIR) spectra of freeze dried mixtures showed shifts only in the 4 bands arising from the carboxylate groups of alginate relative to physical mixtures; indicating 5 intermolecular interactions involving COO¯ moieties of alginate. Circular dichroism (CD) 6 spectroscopy showed that Lf retained its tertiary structure in the Lf-alginate mixtures. In the 7 pH range of 4 -7, the zeta-potential of Lf-alginate solutions was significantly less negative
1The potential use of lactoferrin (Lf) as a food ingredient is attracting increasing attention.2 Encapsulation of Lf in alginate gel beads can potentially enhance its stability and safe 3 delivery. It is therefore important to understand the properties of alginate-Lf beads in order to 4 develop a successful encapsulation method. Three different forms (apo-, native-and holo-) of 5 bovine Lactoferrin (Lf) were encapsulated in alginate beads by the gel entrapment method 6 using calcium as the cross-linking ion. A minimum of 40% alginate was required in the 7 beading mixture to retain the form of a bead. Higher proportion of alginate reduced the water 8 holding capacity and calcium uptake by the beads and these effects were similar for all forms 9 of Lf. Longer cross-linking time led a greater amount of Lf and iron leaching from the beads 10 and this was most pronounced for holo-Lf compared to apo-and native-Lf. The elastic 11 modulus was affected by the composition (mixing ratio) of beads and not by the forms of Lf 12 with decreasing elasticity of the beads with increasing alginate content which was attributed 13 to the decreasing crosslinking density. The stability of the encapsulated Lf was evaluated 14 based on the amount leached into pH adjusted Millipore water and was affected by pH (4 and 15 7) for holo-Lf but not for apo-and native-Lf. The relative rate of Lf leaching at pH 4 for the 16 different forms of Lf was found not to directly correlate with the pI of the different forms of 17 Lf.18
A study was carried out on encapsulation of wine yeast (Saccharomyces cerevisiae) and its use in wine making compared to free yeast. Rehydrated active dry wine yeast was encapsulated in a 2% sodium alginate solution, cross linked with different molar concentration of CaCl 2 solution (0.1, 0.2, 0.3,0.4 and 0.5 M) for 30 minutes. The molar concentration with minimum cell leakage (0.2 M) was used for yeast encapsulation. Colony count (CFU/ml) was analyzed for both free yeast (FY) and encapsulated yeast (EY) so as to equilibrate the rate of yeast pitching in wine fermentation. Physicochemical properties; total soluble solids (TSS), acidity and pH of red and white grapes were analyzed and were found to be 16.4±0.10 o Bx, 0.38±0.02% and 3.90±0.02 for white grapes and 19±0.15 o Bx, 0.64±0.01% and 3.1±0.10 for red grapes. During the fermentation process in both wines, a gradual reduction in TSS was noted while an alternate of increase and decrease trend in acidity was noted which finally stabilized after 12 days. The final TSS of wines was not significantly different for yeast types (FY or EY) but higher values were noted for red wine (FY, 7.
Sodium nitrite was determined in 64 meat and meat products available in National Food and Feed Reference Laboratory from July 2017 to June 2018 following the AOAC (2016). None of the samples exceeded the Government of Nepal and India standard (200 ppm) and approximately five percent of the total samples had crossed the European Union standard (150ppm). Highest range (1.49-165.72 ppm) of sodium nitrite was found in chicken sausages and lowest (Not detected-55.83 ppm) in miscellaneous products (meat pickle, mo:mo, kebab, dried meat, and claws) .Chicken and buff sausages were spiked at 50, 100 and 200 ppm level and the recovery were found to be 84.32, 94.97, 89.97 and 99.84, 104.36, 105.99% respectively. Overall recovery were significantly higher (p=0.000) in buff sausage (103.40 ± 3.57%) than in chicken sausage (89.75 ± 4.79 %) at 5% level of significance. Sodium nitrite in the quality control sample was found to be 162.5±1.08 ppm which was within the range (138-226ppm) given by the supplier.
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