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There is currently a growing interest in health-promoting foods. The beneficial effects of food on human health are actively promoted by health professionals and nutritionists. This growing awareness is influencing the increasing range of functional foods and the pursuit of more innovative solutions. Recent research indicates that spherical nanoparticles have the potential to be used as functional biomaterials in the food industry, particularly for encapsulating hydrophobic natural phytochemicals. Techniques and systems based on micro- and nano-encapsulation are of great importance in the food and pharmaceutical industries. It is of paramount importance that encapsulation materials are safe for use in food. The aim of this study was to obtain micelles containing extracts from chokeberry fruit pomace using egg yolk powder (EYP) for emulsification (as a source of lecithin) and egg white powder (EWP) for stabilisation. The structural properties of the micelles in the resulting powders were characterised using Fourier transform infrared spectroscopy (FTIR). Scanning electron microscopy (SEM) analysis confirmed the presence of spherical micellar structures between 500 and 1000 nm in size. The water activity and water content of the obtained powders were determined, and the thermal (DSC) and antioxidant properties were investigated. The results indicated that the powder with the micellar structures had a higher stability compared to the powder obtained by simple mixing without the use of encapsulation techniques. [ABSTRACT FROM AUTHOR]

The objective of this study was to analyse the influence of inulin with different degrees of polymerization (DP values) and oligofructose preparation on the sensory properties and antioxidant activity of apple jelly. It has been determined that both the addition of inulin (independently of DP) as well as oligofructose significantly modifies colour and sensory properties and influence antioxidant activity of apple jelly. It has been observed that the manner in which water is bound by the applied preparations may have a significant impact on the analysed properties of jelly. In terms of taste, the highest scores were awarded to the desserts with addition of long-chain inulin and in terms of the overall sensory evaluation those with addition of preparation with medium length chain. The variability of the sensory properties depended on the type and level of the additive, and this impact varied between individual preparation types. The conducted study has enabled the conclusion that inulin may pose an attractive ingredient of desserts with health-promoting properties. [ABSTRACT FROM AUTHOR]

The aim of this work was to analyze selected physical, chemical, thermal, and rheological properties of starches isolated from different spelt wheat varieties. The analyzed starches contained from 22.5 to 24.6 g/100 g of amylose and from 45.9 to 50.6mg/100 g of phosphorus. Ranges of characteristic gelatinization temperatures, TO, TP, and TE were 55.7-58.5°C, 61.1-62.6°C, and 67.4-68.2°C, respectively, while gelatinization enthalpy ranged from8.87 to 9.96 J/g. The pasting curves showed significant differences in pasting characteristics of the starches. The values of maximum viscosity (ηmax) and viscosity after cooling (η50) determined for the starch shear thinning flow behaviour and thixotropy phenomenon. After cooling the resulting starch gels were characterized by different viscoelastic properties, with a dominance of elastic features (G' > G"). The starches exhibited different tendency to retrogradation, with its degree (R = ΔHR/ΔHG) in the range 21.1-37.4%. [ABSTRACT FROM AUTHOR]