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Item Recent advances in the conjugation approaches for enhancing the bioavailability of polyphenols(Elsevier Ltd, 2024-01) Sahraeian S; Rashidinejad A; Golmakani M-TIn recent years, the consumption of functional foods containing health-beneficial ingredients has become increasingly popular. Polyphenols are among the most important functional and bioactive molecules found in a variety of fresh produce and food products. However, the limited solubility of most polyphenols in water can significantly affect their bioavailability, thereby reducing their potential health benefits. To overcome this limitation, various approaches have been explored, including molecular enhancers, nanoparticles, encapsulation systems, and conjugation methods. In this review, we focus on recent advances in conjugation methods for enhancing the bioavailability of polyphenols. We provide a concise overview of the types of polyphenols and bioavailability determination methods and, subsequently, discuss the concept of conjugation methods, including different synthesizing methods, confirmation procedures, and the effects of conjugation on polysaccharides and polyphenols. Overall, this review provides a comprehensive update on recent advances in conjugation methods that can be used to improve the bioavailability of polyphenols and highlights the potential of these approaches to enhance the health benefits of polyphenol-rich foods.Item Exploring efficient extraction methods: Bioactive compounds and antioxidant properties from New Zealand damson plums(Elsevier Ltd, 2023-10) Xia P; Ahmmed MK; Rashidinejad AThe study determined the best extraction method for phenolic compounds (rutin, catechin, epicatechin, naringenin, neochlorogenic acid, and rosmarinic acid) in the New Zealand damson plums. Accelerated solvent extraction (ASE) using ethanol and water was used to evaluate the solvent efficacy. Further comparisons were made among ASE, ultrasound-assisted extraction (UAE), enzyme-assisted extraction (EAE), and a combined method (E + UAE) using water as the solvent. The findings showed that ASE for 40 min was the most effective method for extracting phenolic compounds (1.76 mg gallic acid equivalent/g) compared to other methods (UAE = 1.17, EAE = 1.3, and E + UAE = 1.45 mg/g). The ASE method also resulted in an extract with a higher antioxidant activity than other methods. The extraction time over 40 min decreased the yield regardless of the solvent used. Therefore, the ASE extraction method for 40 min is recommended as the best method for extraction of phenolic compounds from the New Zealand damson plums.Item Development of microemulsion delivery systems for bioactive compounds : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Auckland, New Zealand(Massey University, 2020) Yuan, QuanMany bioactive compounds for health benefits are not readily stable against degradation and their solubility is also very low. As a result, a delivery system is required to encapsulate and protect bioactive compounds for their food applications. Emulsion is one of the delivery systems which has been studied by many researchers. But emulsion tends to destabilize during storage and its opaque optical properties makes it difficult for its use and incorporation into clear foods or beverages without affecting their original appearance. Therefore, microemulsion, which is known to be transparent, has been investigated to some extent to encapsulate and deliver bioactive compounds as a potential delivery system. The objective of this research was to fabricate oil-in-water (O/W) microemulsions which might be utilised as the delivery system for bioactive compounds. This thesis is mainly composed of two sections. The first section was to produce microemulsions via emulsion dilution method and water titration method as well as to study the characteristics of these microemulsions. Beta-carotene was a type of bioactive compound used in the second section to study the effect of beta-carotene on the formation and properties of microemulsion which was fabricated using the same methods described above. At first, emulsion dilution method was employed to fabricate microemulsions with different types and concentrations of oils, such as peanut oil, fractionated coconut oil, isopropyl myristate (IPM), lemon oil and Capmul 708G, and also with different surfactants (Tween 20, 40, 60 and 80). It was found that peanut oil and fractionated coconut oil could not be utilised to form microemulsions by this method, whereas IPM and lemon oil had the ability to fabricate microemulsions. When 1% Tween 80 was introduced as the surfactant and dilution medium, microemulsion could be formed when the concentration of IPM was less than 0.1% and that of lemon oil was less than 0.2%. Among the different types of Tween surfactants, Tween 80 was the most efficient when its solution containing Tween micelles was used as a dilution medium compared to the other Tween surfactants because more lemon oil could be incorporated into the Tween 80 micelles with an increase in Tween 80 concentration. In the following study, a water titration method was employed to create ternary or pseudo phase diagrams which indicated the ability to fabricate microemulsions of a mixture system. Various types of oils (Captex 100, Capmul PG-8, Capmul PG-12, Capmul PG-2L, lemon oil, Capmul MCM C8, Capmul 708G and Captex 355) and surfactants (Tween 80, Tween 20, Span 80 and Kolliphor EL) were used in this study. Absolute ethanol and propylene glycol (PG) were also incorporated as cosurfactant and cosolvent, respectively. It is concluded that all these oils and surfactants could be utilised by the water titration method to produce microemulsions, however, their ability to form microemulsions were different. Capmul 708G, which is a monoglyceride, was the most efficient in terms of producing microemulsions compared to diglyceride and triglyceride. Tween 20 and Kolliphor had the similar emulsifying properties compared to Tween 80 whereas Span 80 was not efficient. Both absolute ethanol and PG could assist the formation of microemulsions when they were introduced into the mixture system of oil, surfactant and water. In the following study, microemulsions containing 0.1% and 0.4% lemon oil and an emulsion containing 1.5% lemon oil (larger oil droplets), which were fabricated by the emulsion dilution method, were chosen to incorporate beta-carotene as a lipophilic model bioactive compound into lemon oil in order to study its impact on the formation and properties of the resulting microemulsion and emulsion systems. The encapsulation of beta-carotene into 0.1% and 0.4% lemon oil caused a significant increase in the particle size of the O/W microemulsions, but the particle size was still within the size range of microemulsion. As a result, the beta-carotene-loaded microemulsions containing 0.1 and 0.4% lemon oil were visually clear in appearance. However, the incorporation of beta-carotene did not increase and alter the particle size of the emulsion containing 1.5% lemon oil. The microemulsion sample containing 0.1% lemon oil and the emulsion containing 1.5% lemon oil were stored at 25 °C without exposed to oxygen and light for one month. While, the microemulsion containing 0.4% lemon oil was selected and placed at three different temperatures (4, 25 and 37 °C) for 1 month: at 4 and 37 °C without exposure to both oxygen and light and at 25 °C, four different environmental conditions (i.e. with oxygen/light, with oxygen and without light, without oxygen and with light, without oxygen/light). The results showed that the rate of beta-carotene degradation was lower in all these three samples when compared to the beta-carotene present in a hexane solution without encapsulation. Higher temperature accelerated the degradation rate of beta-carotene. As a consequence, the 0.4% lemon oil microemulsion at 4 °C exhibited the slowest degradation rate of beta-carotene. Next, the microemulsions fabricated by the water titration method were selected to encapsulate beta-carotene to study the encapsulation capacity of these microemulsion systems as well as their ability to protect beta-carotene against oxidative degradation during storage. Capmul 708G, Tween 80, Milli-Q water and PG mixture system were chosen to fabricate microemulsions and two formulations (L910 and L990) were prepared to incorporate beta-carotene. L910 was comprised of 81% Capmul 708G, 9% Tween 80, 5% water and 5% PG, whereas L990 contained 9% Capmul 708G, 1% Tween 80, 45% water and 45% PG. It was able to see clearly from this experiment that the L910 system could incorporate more beta-carotene than L990. Both L910 and L990 could reduce the degradation rate of beta-carotene when loaded into them compared to their presence in hexane solutions without encapsulation. Similar to the previous experiment as described above, when the beta-carotene incorporated microemulsions were placed at 4 °C and away from oxygen and light, beta-carotene had the highest retention rate after storage for 1 month. Furthermore, beta-carotene degradation rate in L910 was slower than that in L990, indicating L910 was more effective than L990 in terms of incorporating and protecting beta-carotene. It is shown clearly from the present study that microemulsions could be formed via the water titration and emulsion dilution methods. The type and concentration of oil phase and surfactant had a significant influence on the determination of whether a mixture system could form a microemulsion as well as the properties of the formed microemulsion. The microemulsions produced by these two different methods could be utilised to encapsulate beta-carotene as the incorporation of beta-carotene did not have a significant influence on the properties of the original microemulsions. Moreover, microemulsions provided the stability and protection to beta-carotene against oxidative degradation that could be caused by oxygen, light and temperature during storage, which might be possible to be applied to some liquid foods and beverages.Item Development of a novel functional yogurt containing anti-inflammatory bioactive compounds : a thesis submitted in partial fulfilment of the requirements for the degree of Master of Food Technology, Massey University, Albany, New Zealand(Massey University, 2019) Bisht, AkshayThe consumption of bioactive compounds is increasingly becoming popular due to their beneficial effects on health and wellbeing. The anti-inflammatory properties of bioactives such as curcumin are well established. However, curcumin has low bioavailability, hence it is frequently consumed in capsules to enable the delivery of the required dosage to achieve optimum health benefits. Synergistic effects may be achieved by combining curcumin with other anti-inflammatory bioactive compounds. Recent investigations on lupeol and chlorogenic acid (CGA) have reported that these bioactive compounds show similar therapeutic benefits to curcumin. Furthermore, delivery of bioactives via a food matrix, such as fermented coconut yogurt, may improve bioavailability. Thus, this research investigated the potential of an anti-inflammatory combination of curcumin with CGA or lupeol with the objective of developing coconut yogurt to deliver the combined bioactives to humans. This research was performed in two parts. In part 1, the anti-inflammatory potential of three bioactive compounds (curcumin, CGA and lupeol), individually and in combination, was investigated using an in vitro model of human THP-1 macrophages stimulated with LPS. Differentiated THP-1 cells were treated with variable concentrations of curcumin, CGA and lupeol and their effects on the production of TNF-α, a pro-inflammatory cytokine, and cell viability was measured using ELISA and MTT assays, respectively. Curcumin alone significantly (p≤0.05) suppressed TNF-α production in a dose dependent manner. Curcumin in combination with lupeol gave an additional 15-35 % reduction in TNF-α level. However, the reduction in TNF-α production by curcumin + lupeol was accompanied by cell death. In contrast, treatment with CGA appeared to protect the THP-1 cells from LPS toxicity and its co-administration with curcumin at a 1:1 ratio reduced TNF-α production without impacting cell viability. Further, it is proposed that the latter combination showed anti-inflammatory activity by reducing mRNA expression of pro-inflammatory cytokines and COX-2 enzyme via suppressing NF-κB, IκB-β-kinase and TLR-4 receptor. Thus, a 1:1 combination of curcumin with CGA was selected to be delivered in coconut yogurt. In part 2, coconut yogurt enriched with turmeric and coffee to deliver the benefits of curcumin and CGA, respectively, was developed. Addition of 100 mg of each bioactive compound to 150 g coconut cream did not have any significant (p≤0.05) effect on the viable cell counts of the yogurt culture, pH and titratable acidity during fermentation. However, slight changes in pH, titratable acidity, viable cell counts and colour were noted during refrigerated storage of the yogurt for 15 days; no changes in syneresis was observed in the control and bioactive added samples. By the end of the storage period, 63.31±3.20 % and 84.81±3.17 % of curcumin and CGA, respectively, were retained in the yogurt samples. The yogurt samples with added bioactive compounds were well accepted by consumer sensory evaluation panellists. Thus, from the obtained data it can be concluded that coconut yogurt may be a potential delivery medium for health promoting curcumin and CGA to consumers.Item Pre- and pro-biotics may improve mineral absorption and retention in the growing male rat : a thesis submitted in partial fulfilment of the requirements for the degree of Master of Science in Nutritional Science at Massey University, Turitea, Palmerston North, New Zealand(Massey University, 2005) Fear, Alison LindsayProbiotics are bacteria, which reside in the large intestine and concur beneficial health effects on their host. Their abundance can be selectively-stimulated by prebiotics, such as fructo-oligosaccharide (FOS); prebiotics are oligosaccharides, which are not digested in the small intestine, but pass into the large intestine where they are fermented into short-chain fatty acids. Several studies have suggested that prebiotics may improve mineral absorption. This study aimed to determine the effects of pro- and pre-biotic supplementation on mineral absorption and bone quality in growing male rats. Sixty three-week old male Sprague-Dawley rats were randomised into five groups and fed either a high-calcium milk powder (HCMP) with or without a probiotic added (groups were subsequently named HCMP - and HCMP + respectively), or HCMP and vitamin K with or without the probiotic (HCMPK - and HCMPK +), or the HCMP with FOS replacing the sucrose in other diets, and the probiotic (the dietary group was named FOS). Animals were maintained on diets for 10 weeks. Balance studies were carried out during weeks 3 - 4 and 8 - 9 of the study. The earlier balance study suggested that dietary interventions may affect mineral absorption. The latter balance study, however, showed no discernable differences between groups. Several reasons were postulated for this. Active-absorption may have been down-regulated as a result of long-term supplementation, or an increased abundance of probiotics could cause an elevation of nutritional demands. Alternatively, supplementation may not prove beneficial once animals had passed their period of peak absorption. Bone resorption and formation did not appear to have been altered as a result of dietary intervention, when measured after 10-weeks. Bone mineral density and content, calcium, magnesium, zinc and ash contents and bone biomechanical testing also showed no significant differences between dietary groups. Further research is required to determine whether results obtained were due to long-term supplementation and / or due to the joint-supplementation of pre- and pro-biotics.Item Evaluation of functionality of commercial resistant starches in food systems : a thesis presented in partial fulfillment of the requirements for the degree of Masters of Technology at Massey University(Massey University, 2005) Taneja, AmitThe objective of this study was (i) to investigate the functional properties of commercial resistant starches in a fluid model food system, (ii) to determine the level of resistant starch that could replace the regular thickener without affecting the sensory properties of the system and (iii) to verify the claims made by manufacturers of resistant starches. In order to evaluate four commercially available resistant starches, a chicken soup model food system was developed The choice of food system was based on the ease of rheological measurement along with relatively easy method of preparation. A representative soup formulation was chosen which contained industrial starch, wheat flour and xanthan gum as thickening agents. A suitable experimental plan was developed using fractional factorial and central composite designs for evaluation of the soup model. The viscosity of the soup model was determined using Paar Physica rheometer and the sensory analysis was done using acceptance and simple difference testing. The rheological properties, i.e. the consistency index (K) and flow behavior index (n), derived from the power law model, for the soup model were analyzed using response surface methodology, which enabled an evaluation of the functionality of the model and visualization of correlation between various factors (ingredients) and resistant starch. Results revealed that all resistant starches lacked any starch like functionality as none of them was able to replace the waxy maize starch functionality to any significant extent. Hence, it was necessary to allow for the replacement of waxy maize starch by increasing the amount of xanthan gum in the formulations. Thus, regression models, built to predict the optimum regions of response, were used in replacing waxy maize starch in soup with resistant starch by increasing the amount of xanthan gum. Comparative sensory responses obtained from paired sample testing determined that the optimum level at which resistant starch could be added to soup model was only 20%. At higher levels (40% and 60%), a difference in taste could be perceived. The claims made by manufacturers regarding the thermal stability of resistant starches were validated and the in vitro assays showed no significant difference (P>0.05) in percent resistant starch (dry weight basis) level with the increase in holding time (5-20mins) at 95°C while soup making.Item Development of a functional food ingredient using extrusion processing technology : a thesis presented in partial fulfillment of the requirements for the degree of Master of Technology in Food Technology at Massey University(Massey University, 2003) Gibbs, BriarThis project aimed to develop a puffed "functional food" cereal ingredient that could subsequently be used in muesli bar products and potentially be on sold to breakfast cereal manufacturers. This ingredient was to contain nutrients that provided heart health benefits and also to possess good textural properties and to have an acceptable taste. Extrusion processing was used to produce the ingredient; extrusion processing transformed the raw materials used into a more palatable and texturally acceptable form and changed the nutritional quality. The decision as to which nutrients to include in the ingredient required consideration of efficacy, regulatory and consumer and market factors. A literature review was undertaken to identify potential nutrients that would have heart health efficacy, meet regulatory guidelines and still be acceptable to consumers. A qualitative consumer study was conducted to gauge consumer awareness of the nutrients investigated and the desirability for these ingredients to be included in a bar benefiting heart health. The main heart health nutrient selected for use in the puffed muesli ingredient, based on the results of screening, was soluble fibre. The source of soluble fibre selected was oat. The total, soluble and β-glucan (a particular form of soluble fibre) dietary fibre contents and the physical properties were of interest due to their influence on heart health benefits, product claims and sensory characteristics. The effect of formulation (starch level, starch type), enzyme treatment and extruder processing settings on the fibre content and physical properties of the puffed ingredient was investigated. It was found that soluble fibre increased during the extrusion process, partially at the expense of insoluble dietary fibre. However, β-glucan was found to decrease during processing. The level of starch in the formulation was found to have the most significant effect on both the physical and nutritional properties. Increasing the level of starch had a positive effect on the physical properties, but decreased dietary fibre levels. The puffed extrusion product contained a low level of β-glucan and a moderate level of total and soluble dietary fibre. A number of recommendations are presented concerning the feasibility of commercialisation, ingredient supplementation requirements and further research associated with the optimisation of the formulation and extrusion processing conditions.Item Characterisation of food product innovation with reference to bioactive functional food product development : an Asia-Pacific study : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy at Institute of Food, Nutrition and Human Health, Massey University, New Zealand(Massey University, 2014) Khan, Rao SanaullahFunctional foods, being one of the major food categories of the global health and wellness market, are becoming a major focus of new product development (NPD) in the food industry. These food products are associated with a higher return on investment by securing competitive advantage. The development of functional foods is more complex than traditional food New Product Development (NPD), calling for a concerted effort from researchers and NPD experts to explore and understand the functional food product development (FFPD) process in more detail. The current review in this field has reported that there is a need to evolve from a traditional NPD approach, towards an integrative and innovative approach involving cooperative networks and techniques of commercialization. However there is little practical evidence on how much progress has been made to date. Therefore this research was designed to investigate the food product innovation process of food manufacturing in the Asia-Pacific region (New Zealand and Singapore) with reference to functional foods development by applying a mixed-method approach i.e., quantitative and qualitative techniques. Results showed (22% response in New Zealand) that overall a market oriented NPD approach dominated most of the factors of the innovation process in the food manufacturing sector. Major aims and mode of product development indicated a closed NPD approach (>80% NPD done alone) where increasing the range of goods and service to increase the responsiveness to customers and consumers was ranked the highest. Similarly cooperative networks seem to be dominated by ingredient suppliers and customers. These kinds of approaches are again an indication of a traditional NPD approach which was also evident in the commercialization strategies of NPD where a lower preference for protecting intellectual property rights existed. Attaining competitive edge and creating market opportunity are major drivers for FFPD. This is reflective of the business challenges in domestic markets as well as international markets where most food manufacturers fall short of attaining and maintaining competitive edge due to fierce competition in rapidly changing food markets. A comparative account of NPD practices between registered New Zealand food companies that are doing some sort of functional foods development (Group 1) and those that are not (Group 2) showed a significant difference (P<0.05) in the aims and mode of NPD between Group 1 and Group 2. Further it was observed that food companies in Group 1 have significantly (P<0.05) more diverse external collaborations with broader aims to collaborate, in comparison with food companies in Group 2. This is a positive step toward developing an external resource base, which is essential in developing functional foods. This attitude should be encouraged in future innovation polices as being critical to value-added food product innovations in New Zealand. Apart from these differences, food companies are still pursuing a traditional NPD approach (independent and closed NPD); with loose Intellectual Property (IP) protection practices irrespective of type of innovation activity. Similar comparative analysis showed that there was no difference in the innovation process of food companies in Singapore. Hence it can be inferred that in New Zealand and Singapore the food manufacturing sector needs to identify the factors of sustained competitive advantage. According to a resource-based view (RBV) of attaining competitive advantage, heterogeneity in resources and capabilities is essential at a national level of innovation system to create competitive behaviour among stakeholders. The prevalent scenario of homogeneous resources and capabilities can be changed by facilitating the development of technological collaborations among the stakeholders at a national level. In relation to this change, there is a need to create awareness among the stakeholders about the factors needed for developing unique and inimitable resources, and dynamic capabilities in food manufacturing. Overall it can be concluded that the current closed NPD model is suited to incremental innovations and is exposed to exploitation by the powerful retailers (customers). Further the emerging health wellness market segment requires a change in NPD attitude where futuristic needs and demands of consumers are met through understanding consumer attitudes towards foods and their life-style. Therefore a change in NPD approach from a closed and linear model to an open and interactive NPD model is suggested to perform better in future. Research-oriented collaborations need to be strengthened in their scope and content to develop the innovative capabilities and capacities of Small & Medium Enterprises SME’s with future value-added food production. However, this is a challenging task for food companies who are small enough to employ NPD professionals to develop that interactive NPD model where internal capabilities are leveraged with external resources to enhance the novelty of product innovations. Government may have to work in close collaboration with manufacturers of functional foods to evolve a regulatory framework that is compatible with domestic and international market regulations.