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Vitamin D3 deficiency is a global phenomenon, which can be managed with supplementation and food fortification. However, vitamin D3 bioaccessibility may depend on factors such as matrix composition and interactions throughout the gastrointestinal (GI) tract. This research focused on the effect of different matrices on vitamin D3 content during digestion, as well as the effect of pH on its bioaccessibility. The INFOGEST protocol was employed to simulate digestion. Three different types of commercial supplements, two foods naturally rich in vitamin D3, and three fortified foods were investigated. High-Performance Liquid Chromatography was used to determine the initial vitamin D3 content in the supplements and foods, as well as after each digestion stage. The results indicate that the foods exhibited higher bioaccessibility indices compared to the supplements and a higher percentage retention at the end of the gastric phase. The pH study revealed a positive correlation between an increased gastric pH and the corresponding content of vitamin D3. Interestingly, exposing the matrix to a low pH during the gastric phase resulted in an increased intestinal content of D3. Vitamin D3 is more bioaccessible from foods than supplements, and its bioaccessibility is susceptible to changes in gastric pH. Fasting conditions (i.e., gastric pH = 1) enhance the vitamin's bioaccessibility. [ABSTRACT FROM AUTHOR]

Origanum vulgare is recognized worldwide for its numerous applications, in the food industry and beyond. However, the extraction of its essential oils generates a significant amount of waste. The aim of this research was to achieve the valorization of solid waste from oregano hydro-distillation, by (i) optimizing the ultrasound extraction of antioxidants, (ii) evaluating the effect of spray and freeze drying on the extract's physicochemical properties, and (iii) characterizing the obtained powder by its antioxidant capacity. A central composite design of experiments was used to optimize the sample/solvent ratio, ethanol/water ratio, and extraction time. The extract was analyzed for its antioxidant potential by determining the percentage of DPPH inhibition, FRAP, and total phenolic content (TPC). The GAB model best fit the data for the moisture sorption isotherm of the resulting powder. The antioxidant activity of the powders was tested in a ground-beef food system. The TPC was maximized at times longer than 58 min, a sample/solvent ratio between 0.058 and 0.078, and a ratio of ethanol/water around 1. Neither drying method significantly affected the antioxidant properties of the extract, even though the resulting powders from each showed a different morphology (determined using SEM). Encapsulation with maltodextrin protected the spray-dried extract during a 6-month storage period. Powders from both drying methods equally retarded lipid oxidation, and were comparable to the synthetic antioxidant BHT. It is concluded that oregano processing waste is a potent source of antioxidants, and that its dried extract, via an ultrasound-assisted process, can potentially be used as a natural alternative to synthetic antioxidants. [ABSTRACT FROM AUTHOR]

A postcolumn fluorescence reaction system for the high-performance liquid chromatographic (HPLC) determination of tetrodotoxin in the silver-cheeked toadfishLagocephalus sceleratusis discussed theoretically and investigated experimentally. Ion-pair chromatography with volatile ammonium perfluoroheptanoate was used for the separation of tetrodotoxin and 4,9-anhydrotetrodotoxin. The postcolumn reaction was based on the tetrodotoxin conversion to a quinazoline fluorescent compound under strong alkaline conditions. All postcolumn parameters were optimized that affected the sensitivity, dispersion, and stability. Helically coiled and knitted open tubular reactors composed of polyetheretherketone were constructed and characterized in detail. The performance of these reactors was evaluated on the basis of sensitivity and dispersion. Their optimal design is reported. The knitted reactors were more efficient than the relevant helically coiled reactors when higher reaction times are required. A 1500-µL polyetheretherketone knitted coil with 0.010″ internal diameter was optimum exhibiting higher pressure tolerances than Teflon coils. The HPLC postcolumn reaction method was evaluated in terms of linearity, sensitivity, accuracy, precision, and ruggedness. The linear dynamic ranges for tetrodotoxin and 4,9-anhydrotetrodotoxin were 40–3000 and 80–3000 ppb, respectively. The limits of detection and quantification were 12 and 41 ppb, respectively, for tetrodotoxin and 26 and 85 ppb, respectively, for 4,9-anhydrotetrodotoxin. The accuracy was evaluated by recovery measurements and the values for tetrodotoxin were between 90.7 and 93.6%. The use of a volatile perfuorocarboxylic acid as an ion-pair reagent allows confirmation of analytes in sample matrix by liquid chromatography tandem mass spectrometry using identical mobile phase conditions. [ABSTRACT FROM PUBLISHER]

The phenomenon of syneresis becomes more profound in increased moisture yoghurt-based products. Such a product is the traditional Greek appetizer tzatziki that contains cucumber, a vegetable with a high moisture content. During the manufacture of tzatziki, the addition of cucumber causes the protein network to break up, provoking an increase in syneresis. The aim of this study was to investigate a tzatziki manufacturing procedure that will lead to significantly decreased syneresis. Two different manufacturing procedures were compared: the extra moisture coming from cucumber was introduced before or after fermentation. The effect of adding whey protein concentrate ( WPC), albumin, sodium caseinate or a mixture of these was also studied. The results show that the addition of extra moisture before yoghurt fermentation leads to a significantly lower syneresis (7.5%) and higher consistency (2000 cp) than those obtained in the case of addition after fermentation (25% and 1500 cp, respectively). The use of albumin, WPC or a mixture of albumin, WPC and sodium caseinate further decreased the phenomenon of syneresis to below 5%, without altering the colour of the product ( ΔΕ* < 2.3). [ABSTRACT FROM AUTHOR]

Vitamin D is an essential nutrient for human health, which can be either synthesized inside the body when exposed to sunlight or enter the body via the oral root by food or supplement consumption. This review aims to provide information on possible factors and mechanisms that may interfere with the absorption of the vitamin along the gastrointestinal tract. This information is valuable in food and nutrition science, as it can provide a useful guidance in designing fortified foods with enhanced bioavailability of the vitamin. Multiple databases were searched including Scopus (Elsevier, Amsterdam, Netherlands), PubMed (National Center for Biotechnology Information, Bethesda, Maryland, USA), ResearchGate (ResearchGate, Berlin, Germany) and Google Scholar (Google, Mountain View, California, USA), between December 2019 and November 2020. The research gaps that arose included possible interactions between the food composition or structure and the vitamin's bioavailability, the details of the fate of the vitamin in the gastrointestinal tract as well as the limitations occurring in the mathematical models of digestion, which may simplify the simulation but also insert some uncertainty concerning the accuracy of results. [ABSTRACT FROM AUTHOR]