Steviol glycosides (SGs) are non-caloric, natural sweetener obtained from plant and are used as sugar substitute in foods. The level of SGs in foods should not exceed maximum permissible limit defined by regulatory agencies. Thus analytical methods are required for assay of stevioside (Stev) and rebaudioside A (Reb A), which are two major constituents of SGs, in foods. A method for extraction of Stev and Reb A from dairy viz., flavoured milk, flavoured yoghurt and non-dairy foods viz., carbonated water, jam, chewing gum and estimation of these by HPLC has been described. Extraction of SGs from dairy samples was achieved by treating samples with 20% acetonitrile in presence of Carrez solutions while these can be simply extracted with water from non-dairy samples. Separation and estimation of these two glycosides was achieved on C18 column (length: 4.6 × 250 mm, particle size: 5 μm) using isocratic mobile phase prepared by mixing of acetonitrile and 10 mM sodium phosphate buffer (pH 2.6) in ratio of 32:68 (v/v). Recovery of two SGs was quantitative. Separation and estimation of SGs by HPLC was robust. Limit of detection and limit of quantitation for Reb A in different food was in range from 1.057-1.834 to 3.525-6.114 mg kg while that of Stev was from 1.679-2.912 to 5.596-9.707 mg kg, respectively. Neotame, an artificial sweetener can be used as internal standard for separation of SGs.
Summary
To enhance nutraceutical performance, vehicle systems are required to promote the usage of food supplements, which have shown an increasingly growing demand. These food supplements such as dietary polyphenols are nutritious constituents but with varying solubility, sensitivity to oxygen, light, temperature, or adverse effects encountered during processing, making their incorporation difficult in foods. Additionally, these are bound to the food matrix so tightly, that they are not available to be taken up in the digestive system causing less absorption in the gastrointestinal tract. To counter these challenges, polyphenols are encapsulated in nanoemulsion‐based delivery systems which forms an effective approach to enhance and improve their bioavailability. Because of their small droplet size, these exhibit various benefits over conventional emulsions making them suitable for usage in the food industry. This review summarises the basic characteristics of nanoemulsions and their application to enhance the stability of polyphenols.
The present investigation was undertaken to develop puree from peaches and to study the effect of peel, sugar, KMS concentrations and storage conditions on the acidity, pH, total soluble solids, total sugar and rheological behavior of purees. Two types of Purees (Peeled and unpeeled) were prepared by adding sugar (10% and 15%) and KMS (100ppm, 200ppm, 300ppm). A decrease in viscosity with an increase in shear rate was observed. The developed purees were stored at refrigerated and ambient conditions for 45 days and were analyzed at 15 days interval. During the storage period, there was a change in Gʹ and Gʺand the changes in pH and TSS were observed. The highest decrease in Gʹ and Gʺ was observed in P
1 and
P
0
at ambient storage. The overall organoleptic score of all samples was acceptable, however, the organoleptic score of the P
7
at refrigerated conditions was highest.
The study investigated the influence of ultrasonication and enzymatic hydrolysis on emulsifying properties of Seabuckthorn seed protein concentrate (SSPC). Sonication was done at 24 kHz (50% amplitude) for different time combinations (15, 45 and 75 min), and enzymatic hydrolysis of SSPC was done using pepsin, trypsin and protamex, resulting in different SSPC emulsions. All the emulsions were characterised to ascertain the particle size distribution, pH stability, temperature stability and rheology. Hydrolysed SSPC was also characterised for the respective degree of hydrolysis by pepsin, trypsin and protamex. The pepsin revealed the highest degree of hydrolysis among the proteases, followed by trypsin and protamex. The ultrasonicated SSPC and SSPC hydrolysate emulsions showed unimodal particle size distribution except for pepsin hydrolysate emulsions which showed bimodal size distribution of particles. The variation in pH from 2 to 5 increased the particle size, while at higher pH (7-10), the particle size decreased for all the emulsions. The increase in temperature from 25°C to 85 °C increased the droplet size of all the emulsions except for protamex at 75 min, which showed a relatively smaller droplet size than other proteases. All the emulsions displayed shear thinning behaviour, however, the pepsin-treated emulsions showed the highest consistency index and K-value. The resulting ultrasonicated and different protease-treated SSPC emulsions can be suitable green and nontoxic alternatives to synthetic emulsifiers used in the food industry.
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