News

January 2024

  • Congratulations to Srishty Maggo for receiving the President’s Award for Academic Excellence Initiative; Ph.D. Award for 2023W.

December 2023

  • FPEL lab received the honorary mention for the top research and innovation output in the Annual Report of 2022-23 by the Vice President Research and Innovation Portfolio. The team led by Senator Dr. Anubhav Pratap-Singh was felicitated for the development of buccal insulin tablets as a replacement for injected insulin.

November 2023

  • Congratulations to Amir for earning two scholarships: the “Fred and Page Beeson Scholarship” and the “Leonard S Klinck Memorial Fellowship.” Additionally, Amir has contributed as the second author to a published book chapter titled “Alternative Proteins, Extrusion, and Bioprocessing.”
  • Congratulations to Xanyar for clearing PhD comprehensive examination.
  • Congratulations to Xanyar for receiving the Mary and David Macaree Fellowship.
  • FPEL in the news: Xanyar Mohammadi, a dedicated Ph.D. candidate within the Food Process Engineering Lab (FPEL) at UBC, is pioneering the development of eco-friendly, biodegradable packaging solutions derived from natural biopolymers. His innovative approach involves repurposing food processing by-products, such as blueberry pomace sourced from BC’s thriving juicing industry, as a core component in these sustainable packaging materials. By integrating cellulose nanocrystals, Xanyar enhances the performance and functionality of these materials, ensuring both environmental sustainability and product efficacy. Safeeya Pirani from Global News recently visited FPEL at UBC, showcasing the groundbreaking work Xanyar and FPEL team are doing to revolutionize packaging solutions for a more sustainable future. Watch the full report here (https://globalnews.ca/video/10073230/shaping-bc-sustainable-packaging-made-from-blueberries).

October 2023

  • Saba Anwar, a Ph.D. student in Food Science from the University of Agriculture Faisalabad, Pakistan, has joined FPEL as an HEC Scholar. She is here to explore novel process technologies for the processing of food products.
  • New Publications:
    • Pratap-Singh, A., Guo, Y., Baldelli, A., & Singh, A. Mercaptonicotinic acid activated thiolated chitosan (MNA-TG-chitosan) to enable peptide oral delivery by opening cell tight junctions and enhancing transepithelial transport. Scientific Reports13, 17343, (2023).
    • Abstract: Recent advances in peptide delivery and nanotechnology has resulted in emergence of several non-parenteral administration routes that replace subcutaneous injections associated with patient discomfort. Thiolated biopolymers are relatively new materials being explored to enhance mucoadhesivity and permeability in these efforts, yet their pH dependent reactivity remains an obstacle. This work focussed on improving the mucoadhesivity of thiolated chitosans by activating them with mercaptonicotinic acid, in a bid to create a novel thiomerized chitosan that can open cell tight junctions for application in oral delivery. The synthesized mercaptonicotinic acid activated thiolated chistoan (MNA-TG-chitosan), along with thiolated chitosan (TG-chitosan) and unmodified chitosan were then used to create insulin nanoparticles (insNPs) using spray drying encapsulation process. Use of MNA-TG-chitosan in place of chitosan resulted in reduction of particle size of insNPs from 318 to 277 nm with no significant changes in polydispersity index (~ 0.2), encapsulation efficiency (~ 99%), insulin loading content (~ 25%) and morphology. Results from in-vitro cytotoxicity on TR146, CaCo2 and HepG2 cell lines revealed no significant effects on cell viability at 50–1000 μg/mL concentration. insNPs encapsulated with the new material, MNA-TG-chitosan, resulted in a 1.5-fold and 4.4-fold higher cellular uptake by HepG2 liver cells where insulin is metabolized, approximately 40% and 600% greater insulin transport through TR146 buccal cell monolayers, and 40% and 150% greater apparent permeability than insNPs encapsulated with unmodified chitosan and TG-chitosan respectively. The higher permeation achieved on using MNA-TG chitosan was attributed to the greater opening of the cell tight junction evidenced by reduction of transepithelial electrical resistance of TR146 buccal cell monolayers. This study demonstrates MNA-TG-chitosan as a promising material for improved peptide oral delivery.

September 2023

  • New Publications:
    • Zhang, H. A., Pratap-Singh, A., & Kitts, D. D. Effect of pulsed light on curcumin chemical stability and antioxidant capacity. PLoS ONE, 18(9): e0291000, (2023).
    • Abstract: Curcumin is the major bioactive component in turmeric with potent antioxidant activity. Little is known about how pulsed light (PL) technology (an emerging non-thermal food processing technology relying on high intensity short duration flashes of light) can affect the chemical stability and antioxidant capacity of curcumin. This study found that PL treatment of fluence levels from 0 to 12.75 J/cm2 produced a fluence-dependent reduction in curcumin content. These results paralleled the production of a tentative curcumin dimer, identified as a potential photochemical transformation product. PL-treated curcumin at relatively higher fluence levels decreased chemical-based ORAC and ABTS antioxidant capacity, relative to control (P < 0.05). This contrasted the effect observed to increase coincidently both intracellular antioxidant capacity (e.g., DCFH-DA (P < 0.05)) and GSH/GSSG ratio (P < 0.05), respectively, in cultured differentiated Caco-2 cells. In conclusion, the application of PL on curcumin results in photochemical transformation reactions, such as dimerization, which in turn, can enhance biological antioxidant capacity in differentiated Caco-2 cells.
    • Pratap-Singh, A., Guo, Y., Baldelli, A., & Singh, A. Concept for a unidirectional release mucoadhesive buccal tablet for oral delivery of antidiabetic peptide drugs such as insulin, glucagon-like peptide 1 (GLP-1), and their analogs. Pharmaceutics, 15, 2265, (2023).
    • Abstract: Injectable peptides such as insulin, glucagon-like peptide 1 (GLP-1), and their agonists are being increasingly used for the treatment of diabetes. Currently, the most common route of administration is injection, which is linked to patient discomfort as well as being subjected to refrigerated storage and the requirement for efficient supply chain logistics. Buccal and sublingual routes are recognized as valid alternatives due to their high accessibility and easy administration. However, there can be several challenges, such as peptide selection, drug encapsulation, and delivery system design, which are linked to the enhancement of drug efficacy and efficiency. By using hydrophobic polymers that do not dissolve in saliva, and by using neutral or positively charged nanoparticles that show better adhesion to the negative charges generated by the sialic acid in the mucus, researchers have attempted to improve drug efficiency and efficacy in buccal delivery. Furthermore, unidirectional films and tablets seem to show the highest bioavailability as compared to sprays and other buccal delivery vehicles. This advantageous attribute can be attributed to their capability to mitigate the impact of saliva and inadvertent gastrointestinal enzymatic digestion, thereby minimizing drug loss. This is especially pertinent as these formulations ensure a more directed drug delivery trajectory, leading to heightened therapeutic outcomes. This communication describes the current state of the art with respect to the creation of nanoparticles containing peptides such as insulin, glucagon-like peptide 1 (GLP-1), and their agonists, and theorizes the production of mucoadhesive unidirectional release buccal tablets or films. Such an approach is more patient-friendly and can improve the lives of millions of diabetics around the world; in addition, these shelf-stable formulations ena a more environmentally friendly and sustainable supply chain network.

August 2023

July 2023

  • Principal Investigator Dr. Anubhav Pratap-Singh was promoted to Associate Professor with tenure. 
  • Co-op Student Sophie T received the Natural Sciences and Engineering Research Council of Canada (NSERC) Undergraduate Student Research Award for her combined research within BCIT Natural Health and Food Products Research Group (NRG) and our Food Process Engineering Laboratory (FPEL). 
  • Exchange Professor: Dr. Klaudia Masztalerz in Agricultural Engineering obtained from Wroclaw University of Environmental and Life Sciences has come to FPEL as a Dekaban Scholar in order to explore novel process technologies (cold plasma and pulsed UV light) for the processing of food products. 

June 2023

  • Our Micro-certificate Program in Food Safety Management has been approved for StrongerBC future skills grant. This Ministry grant offers a lifetime amount of $3,500.00 per student, with a target of 8,500 individuals ($39 million in total).  
  • The next cohort of Micro-certificate program starts in September 2023 with the FoodCert010, “Fundamentals of Food Science for Professionals” course. To register and learn more about the program check out: https://www.landfood.ubc.ca/certificate/food-safety-management 
  • On June 15th, we took part in FoodPro2023, the Thrive Conference organized by BC Food & Beverage. During the event, we showcased the Food and Beverage Innovation Centre and our Micro-certificate program. 
  • Undergraduate Student and Summer Researcher, Sophie. T, presented a poster at the Natural Health Product Research Society of Canada Conference in Montreal. 
  • Prof. Maciej Oziemblowski from Wroclaw University of Environmental and Life Sciences, department of Functional Food Products Development, visited the lab and gave a seminar on his Bioactive Preservation & Functional Food Formulation Research.
  • New Publications:
    •  Baldelli A, Koivisto L, Oguzlu H, Guo Y, Häkkinen L, Pratap-Singh A, et al. Spray-dried microparticles of encapsulated gefitinib for slow-release localized treatment of periodontal disease. International Journal of Pharmaceutics, 642, p.123137, (2023).
      • Periodontal disease (PD) can be prevented by local or systemic application of epidermal growth factor receptor inhibitors (EGFRIs) that stabilize αvβ6 integrin levels in the periodontal tissue, leading to an increase in the expression of anti-inflammatory cytokines, such as transforming growth factor-β1. Systemic EGFRIs have side effects and, therefore, local treatment of PD applied into the periodontal pockets would be preferrable. Thus, we have developed slow-release three-layered microparticles of gefitinib, a commercially available EGFRI. A com- bination of different polymers [cellulose acetate butyrate (CAB), Poly (D, L-lactide-co-glycolide) (PLGA) and ethyl cellulose (EC)] and sugars [D-mannose, D-mannitol and D-(+)-trehalose dihydrate] were used for the encapsulation. The optimal formulation was composed of CAB, EC, PLGA, mannose and gefitinib (0.59, 0.24, 0.09, 1, and 0.005 mg/ml, respectively; labeled CEP-gef), and created microparticles of 5.7 ± 2.3 μm in diam- eter, encapsulation efficiency of 99.98%, and a release rate of more than 300 h. A suspension of this micro- particle formulation blocked EGFR phosphorylation and restored αvβ6 integrin levels in oral epithelial cells, while the respective control microparticles showed no effect.
    • Wong C, Baldelli A, Gholizadeh H, Oguzlu H, Guo Y, Xin Ong H, et al. Engineered dry powders for the nose-to-brain delivery of transforming growth factor-beta. European Journal of Pharmaceutics and Biopharmaceutics. (2023)
      • Nose-to-brain delivery is increasing in popularity as an alternative to other invasive delivery routes. However, targeting the drugs and bypassing the central nervous system are challenging. We aim to develop dry powders composed of nanoparticles-in-microparticles for high efficiency of nose-to-brain delivery. The size of microparticles (between 250 and 350 µm), is desired for reaching the olfactory area, located below the nose-to-brain barrier. Moreover, nanoparticles with a diameter between 150 and 200 nm are desired for traveling through the nose-to-brain barrier. The materials of PLGA or lecithin were used in this study for nanoencapsulation. Both types of capsules showed no toxicology on nasal (RPMI 2650) cells and a similar permeability coefficient (Papp) of Flu-Na, which was about 3.69 ± 0.47 × 10-6 and 3.88 ± 0.43 × 10-6 cm/s for TGF-β-Lecithin and PLGA, respectively. The main difference was related to the location of deposition; the TGF-β-PLGA showed a higher drug deposition in the nasopharynx (49.89 ± 25.90 %), but the TGF-β-Lecithin formulation mostly placed in the nostril (41.71 ± 13.35 %).

May 2023

  • New Publication:
    • Pratap-Singh, A., Yen Pui-Li, P., Singh, A and  Kitts, D.D. Technologies for sustainable plant-based food systems: Removing the plant-based flavours from non-dairy beverages using microwave-vacuum dehydration. Innovative Food Science & Emerging Technologies, 86, p.103371, (2023).
      • Greeny/grassy aromas from plant-based proteins create roadblocks in their utilization in animal alternates. Here, we report an optimized low energy vacuum microwave dehydration (VMD) process that can help eliminate the plant-based aromas from pea proteins intended use in non-dairy beverages. Initial moisture content of the pea protein slurry and specific energy of the VMD process was found to play the most critical role in modulating the functional properties and volatile profile of the pea protein. VMD-processed pea proteins with initial moisture content of 162% d.b. and processed at 100 W/g microwave energy and 200 Torr vacuum-level for 2.5 min (250 J/g specific energy) were found optimal for retaining functional properties and minimizing volatile concentrations. Descriptive sensory evaluations of a non-dairy beverage (5% pea protein) formulated using the optimized protein was perceived to have significantly weaker (p < 0.05) raw/beany and green/grassy aromas with weak notes of goaty/caproic acid aroma and significantly increased (p < 0.05) chalky flavour.
  • Onboarding Summer Work-Learn and other Undergraduate Student Research Assistants : Eloise P, Theo N, Mackenzie B, Daniela C.H and Vlad.
  • Visiting Researcher: Elham Goleji from Azad University will be researching health & safety risk assessment in the food industry.

Past News

March 2022

  • New publication:
    • Baldelli, A., Etayash, H., Oguzlu, H., Mandal, R., Jiang, F., Hancock, R.E. and Pratap-Singh, A. Antimicrobial properties of spray-dried cellulose nanocrystals and metal oxide-based nanoparticles-in-microspheres. Chemical Engineering Journal Advances, 10, p.100273, (2022).
    • Abstract: Spray-dried nanoparticle-in-microsphere formulations, composed of aluminum oxide nanoparticles (NPs), zinc oxide, zinc oxide NPs and cellulose nanocrystals (CNCs), with potent antimicrobial and antibiofilm activity against Gram-negative and Gram-positive bacteria are reported. The study highlights the role of matrix compositions (ratios) in manipulating metal oxide biomaterials’ antimicrobial properties and toxicity. The antimicrobial activity of nanoparticle-in-microsphere was higher than each raw material used. A formulation composed of CNCs (weight % ≥ 0.75%) and an equal weight % of aluminum oxide and zinc oxide NPs (∼ 0.25% per type of NPs) produced the highest antimicrobial and antibiofilm activity. Interestingly, the toxicity of these formulations, tested against peripheral blood mononuclear cells, was very minimal (≤500 µg/ml) and significantly lower than the toxicity of the metal oxide NPs when tested alone. Nanoparticles-in-microspheres with low toxicity and high antimicrobial properties could be employed in target drug delivery to bypass antibiotics.

 

November 2021

UBC LFS  hosted a media conference by Protein Industries Canada (PIC).  PIC and its industry partners invest $7.4M CAD to develop high quality wagyu-style beef alternatives under Wamame’s Waygu brand. UBC’s Faculty of Land and Food Systems will be a center for the R&D and Dr. Pratap-Singh will lead this research and advise on the technical components.

 

October 2021

    • Abstract: Different types of zinc compounds were successfully encapsulated using the technique of spray drying. Maltodextrin, pea proteins, and titanium dioxide were the materials used as bulk materials. We investigated the effect of the total solids weight percentage and the ratios between different components (zinc to maltodextrin, zinc to protein, zinc to titanium dioxide, and protein to maltodextrin) on zinc bioavailability, assessed at various times points in an in vitro digestion. The following formulation characteristics were found to produce encapsulated zinc microcapsules with highest bioavailability (up to 85%): a zinc oxide to maltodextrin ratio of 0.3, a weight percentage of 9, and a maltodextrin to pea protein ratio of 3. Other types of zinc compounds, citrate, gluconate, sulfate, carbonate, and chloride produce an average bioavailability of 45%. A small addition of the ratio zinc and titanium dioxide of 2.2 causes a decrease in zinc bioavailability of about 25%. These spray-dried microparticles containing encapsulated iron can be used for food fortification with the purpose of treating iron deficiency.

 

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    • Abstract: Rosemary (Rosmarinus officinalis L.) is a natural aromatic plant that belongs to the family of Lamiaceae. The rosemary plant has been utilized to preserve food due to its ability to prevent oxidation and microbial contamination. This study aimed to investigate the effect of fortifying yoghurt with rosemary extracts and probiotic bacteria (LAB) (Bifidobacterium longum ATCC15707 and two lactic acid bacteria, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) on its chemical composition, total phenolic compounds, antioxidant capacity, and sensory properties. The study results revealed significant differences in the total solids, protein, and ash content when rosemary concentration increased beyond 2%. However, there were no significant differences among the treatments in acidity and pH value. The sensory evaluation results indicated that the addition of aqueous extract of rosemary affected the sensory properties of yoghurt (flavour, body and texture, appearance, and overall grade), wherein an increasing concentration of rosemary extract increased score of flavour, body and texture, appearance, and overall grade. On the other hand, rosemary extract did not affect the sensory properties and chemical composition. To sum up, it can be stated that rosemary was used in the preparation of yoghurt with increased health benefits, acceptable sensory attributes, and the production of synbiotic yogurt.

    

 September 2021

    • Abstract: The use of natural surfactants including plant extracts, plant hydrocolloids and proteins in nanoemulsion systems has received commercial interest due to demonstrated safety of use and potential health benefits of plant products. In this study, a whey protein isolate (WPI) from a by product of cheese production was used to stabilize a nanoemulsion formulation that contained hempseed oil and the Aesculus hippocastanum L. extract (AHE). A Box–Behnken experimental design was used to set the formulation criteria and the optimal nanoemulsion conditions, used subsequently in follow-up experiments that measured specifically emulsion droplet size distribution, stability tests and visual quality. Regression analysis showed that the concentration of HSO and the interaction between HSO and the WPI were the most significant factors affecting the emulsion polydispersity index and droplet size (nm) (p < 0.05). Rheological tests, Fourier transform infrared spectroscopy (FTIR) analysis and L*a*b* color parameters were also taken to characterize the physicochemical properties of the emulsions. Emulsion systems with a higher concentration of the AHE had a potential metabolic activity up to 84% in a microbiological assay. It can be concluded from our results that the nanoemulsion system described herein is a safe and stable formulation with potential biological activity and health benefits that complement its use in the food industry.

Molecules 26 05856 g003                  Molecules 26 05856 g004

  • Awards:
    • Xanyar Mohammadi has received Jacob BIELY Scholarship. This award is made on the recommendation of the Poultry Science Section, Department of Animal Science.
    •  Ronit Mandal has been awarded by Shuryo Nakai Scholarship in Food Science. The award is made on the recommendation of the Faculty of Land in consultation with the Faculty of Graduate Studies.

August 2021

    • Abstract: In recent years, traditional high-temperature food processing is continuously being replaced by nonthermal processes. Nonthermal processes have a positive effect on food quality, including color and maintaining natural food pigments. Thus, this article describes the influence of nonthermal, new, and traditional treatments on natural food pigments and color changes in plant materials. Characteristics of natural pigments, such as anthocyanins, betalains, carotenoids, chlorophylls, and so forth available in the plant tissue, are shortly presented. Also, the characteristics and mechanism of nonthermal processes such as pulsed electric field, ultrasound, high hydrostatic pressure, pulsed light, cold plasma, supercritical fluid extraction, and lactic acid fermentation are described. Furthermore, the disadvantages of these processes are mentioned. Each treatment is evaluated in terms of its effects on all types of natural food pigments, and the possible applications are discussed. Analysis of the latest literature showed that the use of nonthermal technologies resulted in better preservation of pigments contained in the plant tissue and improved yield of extraction. However, it is important to select the appropriate processing parameters and to optimize this process in relation to a specific type of raw material.

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  • Awards:
    • Congratulation to Ronit Mandal and Kyle Sum for winning BCFT (British Columbia Food Technologists) Student Award!

July 2021

  • Achievement in IFT Annual Event:
    • Ronit Mandal was one of the Top Five Finalists in Oral Presentation at the Non-thermal Processing Division Graduate Student Oral Competition, July, 2021
    • Topic: Pulsed UV Light Treatment of Milk: Influence on Microbiological and Quality Parameters
  • New publication:

  • New publication:
    • Anika Singh; Yuan Shi; Perrine Magreault; David D. Kitts;  Maciej Jarzebski;  Przemysław Siejak; and Anubhav Pratap-Singh. A Rapid Gas-Chromatography/Mass-Spectrometry Technique for Determining Odour Activity Values of Volatile Compounds in Plant Proteins: Soy, and Allergen-Free Pea and Brown Rice Protein, Molecules, July, 2021.

    • Abstract: Plant-based protein sources have a characteristic aroma that limits their usage in various meat-alternative formulations. Despite being the most popular plant-based protein, the allergenicity of soy protein severely restricts the potential adoption of soy protein as an animal substitute. Thereby, allergen-free plant-protein sources need to be characterized. Herein, we demonstrate a rapid solid-phase microextraction gas-chromatography/mass-spectrometry (SPME-GC/MS) technique for comparing the volatile aroma profile concentration of two different allergen-free plant-protein sources (brown rice and pea) and comparing them with soy protein. The extraction procedure consisted of making a 1:7 w/v aqueous plant protein slurry, and then absorbing the volatile compounds on an SPME fibre under agitation for 10 min at 40 ◦C, which was subsequently injected onto a GC column coupled to an MS system. Observed volatile concentrations were used in conjunction with odour threshold values to generate a Total Volatile Aroma Score for each protein sample. A total of 76 volatile compounds were identified. Aldehydes and furans were determined to be the most dominant volatiles present in the plant proteins. Both brown rice protein and pea protein contained 64% aldehydes and 18% furans, with minor contents of alcohols, ketones and other compounds. On the other hand, soy protein consisted of fewer aldehydes (46%), but a more significant proportion of furans (42%). However, in terms of total concentration, brown rice protein contained the highest intensity and number of volatile compounds. Based on the calculated odour activity values of the detected compounds, our study concludes that pea proteins could be used as a suitable alternative to soy proteins in applications for allergen-free vegan protein products without interfering with the taste or flavour of the product.

June 2021

  • New publication:
    • Yuan Shi; Anika Singh; David Kitts & Anubhav Pratap-Singh, Lactic acid fermentation: A novel approach to eliminate unpleasant aroma in pea protein isolates, LWT-Food Science and Technology, June, 2021
    • Abstract: Plant-based protein sources impart grassy off-flavors, when used in bland-tasting products like dairy alternatives, reducing their consumer acceptability. This study aimed at improving the aroma of pea protein isolates (PPI) using lactic acid fermentation (LAF) hypothesizing that LAF could mask undesirable aroma from pea protein. LAF treatments were performed by using Lactobacillus plantarum. Solid-phase microextraction followed by gas chromatography-mass spectrometry (SPME-GC-MS) was used to compare the volatile profile of plant-based protein undergoing LAF treatment. Evolution of functional properties including emulsifying properties, foaming properties, water holding and oil binding capacities of samples, Bradford protein content and sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) profile, were analyzed. Based on the experimental results, water-soluble protein content decreased with increase of fermentation time, and protein configuration was changed, starting from 15-h of fermentation. A 10-h L. plantarum fermentation was found optimal in eliminating off-flavour while maintaining protein functionality. Around 42% aldehyde and 64% ketone content were removed, and a small amount of alcohol was produced. This change in aroma profile was considered desirable for PPI products, which would be used for yogurt substitute production. A descriptive analysis sensory test was performed, and the result showed that LAF treatment improved the PPI aroma and taste.

May 2021

  • Past Webinar:
    • Developing Hemp Seed Oil Nanoemulsions for Oral Delivery Applications: Microfluidics and Ultrasonication Approaches

    • The webinar was held in May 19th 2021 and it was a collaboration between UBC and Ascension Sciences on the Mitacs project based on the article that was in one of our publications.

April 2021

  • New publication:
    • Anubhav Pratap-Singh; Yigong Guo; Sofia Lara Ochoa; Farahnaz Fathordoobady; and Anika Singh, Optimal ultrasonication process time remains constant for a specific nanoemulsion size reduction system, Scientific Reports, April 2021
    • Abstract: This paper theorizes the existence of a constant optimum ultrasound process time for any size-reduction operation, independent of process parameters, and dependent on product parameters. We test the concept using the case of ‘ultrasonic preparation of oil-in-water nanoemulsions’ as model system. The system parameters during ultrasonication of a hempseed oil nanoemulsion was evaluated by a response surface methodology, comprising lecithin and poloxamer-188 as surfactants. Results revealed that the particle size and emulsion stability was affected significantly (p < 0.05) by all product parameters (content of hempseed oil-oil phase, lecithin and polaxamer-surfactants); but was not significantly (p > 0.05) affected by process parameter (‘ultrasonication process time’). Next, other process parameters (emulsion volume and ultrasonic amplitude) were tested using kinetic experiments. Magnitude of particle size reduction decreased with increasing ‘ultrasonication process time’ according to a first order relationship, until a minimum particle size was reached; beyond which ultrasonication no longer resulted in detectable decrease in particle size. It was found that the optimal ultrasonication process time (defined as time taken to achieve 99% of the ‘maximum possible size reduction’) was 10 min, and was roughly constant regardless of the process parameters (sample volume and ultrasonic amplitude). Finally, the existence of this constant optimal ultrasonication process time was proven for another emulsion system (olive oil and tween 80). Based on the results of these case studies, it could be theorized that a constant optimum ultrasonication process time exists for the ultrasonication-based size-reduction processes, dependent only on product parameters.
                 

 

    • Abstract: Red dragon fruit (Hylocereus polyrhizus L.) is a rich source of betalains compounds, natural pigments with desirable bioactive and antioxidant properties. In this paper, we focused on the use of mathematical models for prediction the properties of alginate microspheres loaded with betacyanins from the peel of red dragon fruit. Besides to assess their storage and heat stability, the prepared alginate-loaded microspheres were characterized by encapsulation efficiency (EE%), particle size, uniformity and morphology. Antioxidant properties, thermal degradation kinetics of betacyanins (half-life: T1/2) loaded in alginate and simulated gastro-intestinal (SGI) release behavior were mentioned as indices for microspheres stability. Based on the mathematical optimization, betacyanins extract was efficiently entrapped in alginate (EE% = 78. 62; mean particle size: 106.32 ± 6.77 μm and uniformity: 0.279 ± 0.05) in a ratio of 1:8.97 alginate: betacyanins. The investigation of SGI release behavior of alginate-loaded betacyanins extract showed the good potential of micro-capsules as a carrier for delivery of antioxidants. The half-life (T1/2), and total betacyanins retention (%) in microspheres during storage were also improved in comparison with non-capsulated extract and commercial betanin solution (control). Alginate microspheres loaded with betacyanins are effective models for food colourant additives and oral delivery purposes.
               

March 2021

  • New Publication:
    • Ronit Mandal and Anubhav Pratap-Singh, Characterization of continuous-flow pulsed UV light reactors for processing of liquid foods in annular tube and coiled tube configurations using actinometry and computational fluid dynamics, Journal of Food engineering, September 2021.
    • Abstract: Pulsed UV light (PL) processing is a growing non-thermal method of treatment of solid and liquid foods. Proper design of liquid food treatment requires understanding of hydrodynamics, and PL dose distribution within the reactor. In this study, three-dimensional light energy distribution around a PL lamp was modeled based on three-parameter Gaussian model in air, model liquid foods and skim milk. Two different types of reactors, annular tube and coiled tube, are characterized based on hydrodynamics, potassium iodide-iodate based actinometry and computational fluid dynamics. Hydrodynamics result revealed a better performance of coiled tube reactor having narrower residence time distribution, secondary flow vortices and more turbulence which induce radial mixing, as opposed to axial mixing in annular tube reactor. Actinometry results showed higher PL dose (36.36–1148.63 J L−1) was absorbed in the coiled tube geometry than annular geometry (22.22–322.22 J L−1). Numerical simulations also showed a higher process uniformity in the coiled tube PL reactor.

January 2021

  • New Publication:
    • Farahnaz Fathordoobady; Natalia Sannikova; Yigong Guo; Anika Singh; David D. Kitts; and Anubhav Pratap-Singh, Comparing microfluidics and ultrasonication as formulation methods for developing hempseed oil nanoemulsions for oral delivery applications, Scientific Reports, January, 2021.
    • Abstract: Emerging formulation technologies aimed to produce nanoemulsions with improved characteristics, such as stability are attractive endeavors; however, comparisons between competing technologies are lacking. In this study, two formulation techniques that employed ultrasound and microfluidic approaches, respectively, were examined for relative capacity to produce serviceable oil in water nanoemulsions, based on hempseed oil (HSO). The ultrasound method reached > 99.5% entrapment efficiency with nanoemulsions that had an average droplet size (Z-Ave) < 180 nm and polydispersity index (PDI) of 0.15 ± 0.04. Surfactant concentration (% w/v) was found to be a significant factor (p < 0.05) controlling the Z-Ave, PDI and zeta potential of these nanoparticles. On the other hand, the microfluidic approach produced smaller particles compared to ultrasonication, with good stability observed during storage at room temperature. The Z-Ave of < 62.0 nm was achieved for microfluidic nanoemulsions by adjusting the aqueous : organic flow rate ratio and total flow rate at 4:1 and 12 mL/min, respectively. Further analyses including a morphology examination, a simulated gastrointestinal release behavior study, transepithelial transport evaluations and a toxicity test, using a Caco2-cell model, were performed to assess the functionality of the prepared formulations. The results of this study conclude that both approaches of ultrasound and microfluidics have the capability to prepare an HSO-nanoemulsion formulation, with acceptable characteristics and stability for oral delivery applications.

                 

July 2020

  • New Publication:
    • Philip Pui-Li Yen and Anubhav Pratap-Singh, Vacuum microwave dehydration decreases volatile concentration and soluble protein content of pea (Pisum sativum, L.) protein, Journal of the Science of Food and Agriculture, July 2020.
    • Abstract: Background Peas are an inexpensive, yet nutritious and sustainable source of protein. However, it is challenging to incorporate pea proteins into food formulations due to their beany or green off‐flavours and their limited water solubility. Results Vacuum microwave dehydration (VMD) of pea protein with an initial moisture content of 425% (dry basis) at 2W/g specific microwave energy and 200 torrs vacuum level for 88 minutes led to an 83% reduction in total volatile compound concentration. VMD‐processing at high initial moisture contents facilitated the Maillard reaction, enhancing the extent of protein cross‐linking, leading to a marked decrease in soluble protein content – 11 g/kg. Reducing the initial moisture content to 56% d.b. greatly retained protein solubility (112‐113 g/kg), but only led to a minor reduction in total volatile compound concentration (2‐11% reduction). A high microwave energy (20 W/g) low time (2 min) treatment at 200 torrs vacuum level was found optimal that reduced both volatile levels and soluble protein content by approx. 50%. Conclusion Evidently, it is difficult to employ VMD without reduction of pea protein solubility and corresponding changing in functionality. Yet, if optimized, vacuum microwave dehydration (VMD) has the capability to decrease volatile concentrations while retaining protein solubility. Future sensory analysis should be conducted to determine whether the aforementioned reductions in total volatile compound concentration may have a notable effect on consumer palatability.