Chemical composition, antioxidant activity and sensory evaluation of five different species of brown edible seaweeds. Food Research International, 66. pp. 36-44. ISSN 0963-9969 Available from: http://eprints.uwe.ac.uk/24525 We recommend you cite the published version. The publisher's URL is: http://dx.

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Biopolymer particles fabricated from proteins and/or polysaccharides can be used to encapsulate functional components or to modify various functional properties of materials. In this study, sub-micrometer biopolymer particles were fabricated by electrostatic complexation of heat-denatured protein (lactoferrin, LF) particles with anionic polysaccharides (alginate, carrageenan, or pectin). The aim of the study was to exploit macromolecular electrostatic interactions to form sub-micrometer sized particles and study their stability and morphological characteristics. Initially, protein particles were formed by heat treatment (91 degrees C, 20 min) of a lactoferrin solution (0.2% LF, pH 7), which led to a suspension of protein particles with mean diameter of 200-400 nm and isoelectric point of pI approximately 8.5. Biopolymer particles were then formed by mixing the protein particles with anionic polysaccharides at pH 8 and then lowering the pH to promote electrostatic deposition of polysaccharides onto the protein particle surfaces. The influence of pH (2-11) and ionic strength (0-200 mM NaCl) on the properties and stability of the complexes was studied using turbidity, dynamic light scattering, and electrophoresis measurements. Relatively stable particles could be formed from pH 5 to 8, but appreciable aggregation occurred at lower pH which was attributed to charge neutralization and bridging effects. LF-pectin complexes were relatively stable to salt addition, but LF-carrageenan and LF-alginate complexes exhibited aggregation at higher salt concentrations. These results have important implications for the application of lactoferrin-polysaccharide complexes as functional components in commercial products, such as pharmaceuticals, personal care products, and foods.

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Digestibility of macro and micronutrients depends on the ingested food as well as on gastrointestinal conditions, being those suboptimal in exocrine pancreatic insufficiency (EPI) patients. Under this scenario, oral enzyme supplementation improves enzymatic hydrolysis of nutrients. In this study, a static in vitro model was used to assess lipids and protein digestibility as well as lutein and zeaxanthin bioaccessibility of eggs cooked differently and submitted to different intestinal conditions. Boiled, poached and omelette eggs were digested under different intestinal conditions of pH (6 or 7), bile concentration (1 or 10 mM) and doses of the enzyme supplement (1000 to 4000 LU/ g fat). Results showed that poaching resulted in higher digestibility of lipids and proteins, compared to boiling or omelette preparations, under gastrointestinal conditions of EPI (pH 6, bile 1 mM). Concerning xanthophylls bioaccessibility, boiling and poaching led to higher bioaccessibility of lutein and zeaxanthin than omelette under EPI conditions.

Amino acid-rich extracts derived from fish by-products were utilised to generate flavour model systems with added glucose and/or fish oil. Combination of endo and exo peptidases resulted in the most marked increased in free amino acids, particularly for leucine, lysine and glutamic acid (48.3 ± 3.4 to 1,423.4 ± 59.6, 43.3 ± 1.2 to 1,485.4 ± 25.6 and 143.6 ± 21.7 to 980.9 ± 63.6 µg/g respectively). Main volatile products formed after heating the systems were 4-heptenal, 2,4-heptadienal, and some pyrazines. Increased concentrations of 1-octen-3-ol or 1-hepten-4-ol were also observed in the heated systems compared to the controls. All of these volatile compounds have been identified among the volatile profile of cooked seafood.