Folates belong to the essential B vitamins group and participate in one-carbon metabolism. Date palm fruits (Phoenix dactilyfera L. family Arecaceae) are consumed by millions of people and are good sources of folates. To date, no detailed study has been carried out on suitable methods for folate extraction from date palm fruits. In the present study, an experimental design using response surface methodology (RSM) was used to maximize the extraction yield of folates from date palm fruits by including enzymatic depectinization. By applying this new strategy and a UHPLC-MS/MS technique for analysis, total folate and different folate vitamers of three cultivars of date palm fruits (Muzafti, Zahdi, and Rubai), brewer's yeast, and fermented date wine were analyzed. The optimized extraction conditions of folates from date palm fruits were found to be a pectinase activity of 47.7 U, an incubation temperature of 40°C, and an incubation time of 38 min, which yielded a total folate content of 191–301 μg/100 g. In brewer's yeast, the extracted total folate content was very high (4,870 μg/100 g), and, in the resulting date wine, it reached a maximum of 700 μg/L on the fifth day. The predominant folate vitamers in date fruit and fruit wine were 5-formyltetrahydrofolate (5-CHO-THF) and 5-methyltetrahydrofolate (5-CH3-THF). During date palm fruit fermentation for up to 8 days, the 5-CHO-THF content gradually decreased by 20%, while 5-CH3-THF increased linearly from day 1 to day 5 (y = 0.058 x + 0.0284, R2 = 0.9614). This study shows that date palm fruit and fruit wine are excellent sources of folate, and further study can be focused on different methods to improve folate stability during wine storage.
Three different feed emulsions of different particle sizes were mixed with a modified starch and maltodextrin and spray dried to make a large (LP), small (SP), and nano-size encapsulated powder (NP), respectively. Emulsion size, oil content, loading capacity (LC), encapsulation efficiency (EE), water content, aw, scanning electron microscopy (SEM), glass transition temperature (Tg), as well as d-limonene release characteristic and limonene oxide formation rate during 37 °C and various aw storage were determined. With the increase of the feed emulsion size, the reconstituted emulsion size of the LP tended to increase and change to a bimodal distribution. The surface oil content increased with the increasing size of the reconstituted emulsion, and the opposite was true for EE. The smaller the reconstituted emulsion size, the higher Tg during a low aw condition. The Tg of the LP, SP and NP were 62, 88, and 100 °C, respectively, and NP > SP > LP. The release and the oxidative rate of d-limonene was the lowest for the NP and then increased for the SP and LP. The release and oxidative rates increased with the elevation of aw and peaked at 0.33. The powder surface morphological structure was intact, the spray-dried powder was more stable, and microstructure changed from a glass state to a rubbery state during storage.
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