Overview
This source page is a mechanical bulk-ingest record for a PDF in the methylmercury infant-formula research pull. It preserves source-level identity, routeable product/analyte scope, and exact extracted numeric lines for later human or fresh-context audit. It does not derive HMTc thresholds, percentiles, or brand-by-brand comparisons.
Key numbers
The worker extracted the full PDF text with layout preservation twice and compared extraction hashes before commit. The following lines are copied from numeric/table-bearing regions of the PDF and retain the source units and wording where legible:
- Jihan Santanina Santiago‑Alumbro1,2 ·
- © Association of Food Scientists & Technologists (India) 2023
- simple oil-in-water emulsions. The resulting emulsions were (Saraiva et al. 2020). Consumers’ demand for the so-called
- stored at 4 °C and monitored for 2 weeks. Results revealed ‘clean label’ foods, which are food products ascribed as all-
- tin and lower protein compared to broccoli. The serum pectic 2013; Asioli et al. 2017; Maruyama et al. 2021). This drives
- let sizes were observed at pH 3.5. However, emulsions at pH Sanchez et al. 2011; Ozturk and McClements 2016). In
- 6.0 showed large mean droplet sizes, except for the emulsion fact, the structuring of emulsion-based foods using emul-
- 2-week storage period at low temperature. This study clearly (Ozturk and McClements 2016; Salvia-Trujillo et al. 2017;
- shows the capacity of natural water-soluble biopolymers iso- Neckebroeck et al. 2021). The use of surface-active poly-
- (Moelants et al. 2012). The serum phase of plant-based
- mers (Moelants et al. 2012; Kyomugasho et al. 2015; Santi-
- and Nutrition Research Centre (LFoRCe), KU Leuven, ago et al. 2016). The pectic biopolymers, which end up in the
- Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium serum, can interact with other soluble biopolymers such as
- lipids (Ngouémazong et al. 2015). Lipids are often added composition containing water-soluble biopolymers on emul-
- et al. 2014). From a nutrition point of view, lipid emulsifica- ζ-potential during 14-day storage at 4 °C.
- like carotenoids during digestion (McClements et al. 2008). Materials and methods
- into the micelles has been reported (Mutsokoti et al. 2017;
- Salvia-Trujillo et al. 2017). A batch of fresh carrots (Daucus carota cv. Nerac), red-ripe
- were explored (Moelants et al. 2012; Santiago et al. 2016). peeled, and cut to pieces of 0.5 cm thick, while the toma-
- oux et al. 2003; Yang et al. 2018; Neckebroeck et al. 2021; at 5 cm from the tip of the broccoli head and then sliced
- Humerez-Flores et al. 2022). Pectin is a heterogeneous cell (± 1 cm). These were immediately vacuum-packed in a sin-
- rhamnogalacturonan polysaccharides (Thakur et al. 1997). Stand-up Pouch Transparent; 220 mm × 300 mm + 65 mm
- ferent plant-based dispersions subjected to similar thermal − 40 °C until further use.
- and high pressure homogenized plant-based purées in sta- to heat treatment at 95 °C for 30 min in a temperature-con-
- and tomato purées were utilized in preparing simple olive cooled, added with de-mineralized water at 1:1 (w/w) for
- were selected because these plant materials represent differ- at low speed and 40 s at high-speed using a kitchen blender
- soups or sauces and they have high economic importance. blending for three times at 5 s was carried out using a Buchi
- They are also rich in pectin with different molecular struc- mixer (B 400, Flawil, Switzerland). The resulting purée was
- tures (Houben et al. 2011) as well as water-soluble proteins. thoroughly sieved with 1.0 mm pore size to remove residual
- extracted and commercially available pectins. Although high-pressure homogenization at 100 MPa (Panda 2 K, Gea
- et al. 2018), comparing other plant sources at similar pro-
- tin can also be compared to citrus pectin due to linearity (J2 HS centrifuge, Beckman, CA, USA) according to the
- (Houben et al. 2011). Therefore, to confirm and determine method of Moelants et al. (2012). To exclude remaining
- samples were dialyzed (3.5 kDa, MWCO) against dem- of Leroux et al. (2003) with modifications. The lyophilized
- ineralized water for 48 h to remove small molecules (e.g. serum at 1% w/w was dissolved overnight in 94% (w/w)
- ions and monomeric sugars). Afterwards, the dialyzed ultrapure (Milli-Q) water at pH 3.5 or pH 6.0. Subsequently,
- samples were lyophilized using Christ alpha 2–4 freeze- olive oil at 5% w/w was added and mixed at 9 500 rpm for
- dryer (Osterode, Germany). 10 min using an Ultra-turrax homogenizer (Ika T-25, Janke
- sera were determined. Briefly, the nitrogen content of the subjected to high-pressure homogenization at 100 MPa for
- sera was measured using an EA 1110 CHNS-O elemental a single cycle (Stansted Fluid Power, Pressure cell homog-
- 2 mg of lyophilized serum was placed in crimped tin cap-
- sules (8 mm x 5 mm) prior to combustion in the elemental Evaluation of the o/w emulsions
Methods (brief)
- like carotenoids during digestion (McClements et al. 2008). Materials and methods
- of lipid digestion products and the carotenoid incorporation Plant materials and purée preparation
- samples were dialyzed (3.5 kDa, MWCO) against dem- of Leroux et al. (2003) with modifications. The lyophilized
- samples were lyophilized using Christ alpha 2–4 freeze- olive oil at 5% w/w was added and mixed at 9 500 rpm for
- the protein content in the sample. In terms of pectin con- Droplet size and droplet size distribution
- was performed at 520 nm at 25 °C. On the other hand, the emulsions which exhibited visible phase separation, samples
- metric detection (PAD). A Dionex HPLC system (DX600), wavelengths halogen light for Polarization Intensity Differ-
- ity-1 equipped with MIRacle-10 Diamond ATR, Shimadzu, to the glass slide. After 2 min, about 10 images per sample
- Statistical analysis of duplicate samples was performed identified as pectin-linked neutral sugars (e.g. fucose, rham-
- structure to control stability, digestion, release and absorption of
- Asioli D, Aschemann-Witzel J, Caputo V, Vecchio R, Annunziata A, and the relation to lipid digestion: a kinetic study. Food Chem
- Bioprocess Technol 7(9):2570–2580 T, Hendrickx ME (2017) Lipid digestion, micelle formation and
- Characterization of citrus pectin samples extracted under differ- ron Res Public Health 17(17):6285
Implications
This page makes the source discoverable for category-level evidence routing. Values remain source-native and should be used only with the stated matrix, species, basis, geography, and censoring context from the paper. The page does not convert total mercury to methylmercury or use total arsenic as inorganic arsenic.
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Verification notes
- Identity check: DOI, raw handle, candidate cite-key, and SHA-256 were compared against existing
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Update history
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