Article
Chemistry, Applied
Ronghai Hu, Dejun Dong, Jielun Hu, Huan Liu
Summary: The objective of this research was to investigate the survival of probiotic bacteria encapsulated in soy protein isolate (SPI) matrix using different encapsulation techniques and the influences of various factors on their survival. The results showed that microcapsules fabricated using SPI-PEC coacervation or TGase induced crosslinking provided good protection to the probiotic cells during gastric digestion, heat/UV treatment and storage. However, the combination of these two modification methods resulted in microcapsules with lower cross-linking degree and loose package structure, leading to negative effects on cell viability during gastric digestion and storage. Among the formulations tested, SPI-PEC microparticles offered the best protection to probiotic cells due to the thermal stability and digestion resistibility of pectin.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Maria D. Busto, Yaiza Gonzalez-Temino, Silvia M. Albillos, Sonia Ramos-Gomez, Maria C. Pilar-Izquierdo, David Palacios, Natividad Ortega
Summary: This study evaluated the use of spray-drying technology for encapsulating Flavourzyme (R) and found that it provided a more efficient encapsulation method compared to other processes. The study also compared the effect of different cross-linking agents on the encapsulation efficiency and stability of the microcapsules. The results showed that chitosan-TPP microcapsules had higher encapsulation efficiency and protein stability.
Article
Chemistry, Applied
Ana Grenha, Filipa Guerreiro, Joao P. Lourenco, Joao Almeida Lopes, Fernando Camara-Martos
Summary: This study demonstrates the potential of microencapsulation to improve the bioaccessibility of selenium in a food matrix. Microencapsulation with mannitol or mannitol/gastro-resistant polymer significantly enhanced the bioaccessibility of selenium, with values reaching up to 40% after the gastric phase and 55% after the intestinal phase.
Article
Biochemistry & Molecular Biology
Giuseppina Gullifa, Roberta Risoluti, Cristina Mazzoni, Laura Barone, Elena Papa, Alfredo Battistini, Rodrigo Martin Fraguas, Stefano Materazzi
Summary: Recently, there has been an increasing interest in developing functional foods with encapsulated probiotic bacteria due to their positive impact on human health. Incorporating probiotics into dairy products has been a major challenge, especially for non-refrigerated products. This study utilized spray drying technology to produce a novel nutraceutical formulation using lactic acid bacteria (LAB) and demonstrated that it can maintain a good storage stability of probiotics at room temperature. The optimized formulation showed promising characteristics in terms of providing a sufficient amount of viable cells after digestion and protecting the probiotics during the microencapsulation process by spray drying.
Article
Thermodynamics
Engkos Achmad Kosasih, Muhammad Irfan Dzaky, Ahmad Zikri, Almacho Rachmanudiputra, Faizal Abizar, M. Burhanuddin Fauzi, Yarynara Sebrio Suharyadi
Summary: This study used a compressor air pressure of 2 bar to produce encapsulated maltodextrin with a size of 20.91 +/- 3.42 μm. The energy consumption was measured to determine the specific energy consumption (SEC) while varying the flow, specific humidity, and drying air temperature, with and without a refrigeration system. The use of a refrigeration system improved dehumidification but increased energy consumption. The highest productivity achieved was 9.84 x 10-5 lps of liquid material for specific drying airflow, drying air temperature, and specific humidity.
CASE STUDIES IN THERMAL ENGINEERING
(2023)
Article
Food Science & Technology
Scott A. Strobel, Herbert B. Scher, Tina Jeoh
Summary: Microencapsulation is a useful technique for incorporating bioactive volatile compounds into various products. In this study, we successfully microencapsulated D-limonene using surfactant-free cross-linked alginate microcapsules (SF-CLAMs) formed by spray drying. The SF-CLAMs exhibited a core-shell morphology with CaCO3-NPs as the emulsifier and cross-linking agent, and showed high retention of D-limonene and controlled release behavior in simulated gastric fluid.
ACS FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Engineering, Chemical
Katarzyna Samborska, Sadegh Poozesh, Alicja Baranska, Mariia Sobulska, Aleksandra Jedlinska, Cordin Arpagaus, Narjes Malekjani, Seid Mahdi Jafari
Summary: This article provides a literature review on modifications and recent achievements in the field of spray drying. It discusses the search for new design and technological solutions to improve energy efficiency and product properties. The paper highlights the potential of innovative approaches to overcome the drawbacks of conventional spray drying systems.
JOURNAL OF FOOD ENGINEERING
(2022)
Review
Agricultural Engineering
Asmaa Al-Hamayda, Basim Abu-Jdayil, Mutamed Ayash, Joy Tannous
Summary: Natural gums are commonly used in various industries as stabilizers, thickeners, gelling agents, and emulsifiers. They can also act as carriers for food additives and have good barrier characteristics. Microencapsulation, especially spray drying, is an effective technique for improving the dispersion of bioactive substances in food. Arabic gum is an effective and safe antimicrobial and antioxidant additive in food, but its utility in the industrial encapsulation process is currently limited.
INDUSTRIAL CROPS AND PRODUCTS
(2023)
Article
Food Science & Technology
Najwa Yanya Santiworakun, Acharee Suksuwan, Sukrit Sirikwanpong, Winai Dahlan, Tipayanate Ariyapitipun
Summary: Black cumin seed oil was successfully microencapsulated using spray drying with high encapsulation efficiency. The combination of inulin and whey protein showed promising results with a microencapsulation efficiency of 86.12% and excellent spherical shape of the microcapsules. The microencapsulated powders exhibited improved wettability, solubility, and thymoquinone content compared to those prepared with gum arabic alone.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Cristian Encina, Begona Gimenez, Gloria Marquez-Ruiz, Francisca Holgado, Cristina Vergara, Patricio Romero-Hasler, Eduardo Soto-Bustamante, Paz Robert
Summary: Hydroxypropyl-inulin (HPI) was synthesized from inulin by etherification, showing increased hydrophobicity suitable for encapsulating fish oil. Encapsulation efficiency was similar in conventional and water-free spray drying methods, with the latter producing microparticles with lower Tg and hygroscopicity. The choice of solvent influenced the encapsulation mechanism and oxidative stability of the microparticles.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Katarzyna Samborska, Sareh Boostani, Mansoureh Geranpour, Hamed Hosseini, Cristian Dima, Sara Khoshnoudi-Nia, Hadis Rostamabadi, Seid Reza Falsafi, Rezvan Shaddel, Safoura Akbari-Alavijeh, Seid Mahdi Jafari
Summary: In the past decade, there has been an increasing trend to use new types of biopolymers as wall materials in spray drying microencapsulation, providing new properties and possibilities for waste valorization for the obtained microcapsules.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Chemistry, Applied
Joaquin Gomez-Estaca, Alba Perez-Garcia, Ailen Aleman, M. Carmen Gomez-Guillen, Pilar Montero
Summary: The study evaluated the role of alginate in the drying and rehydration process of liposomal suspensions, showing that alginate can protect liposomes and provide protection at different pH levels.
FOOD HYDROCOLLOIDS
(2021)
Article
Materials Science, Multidisciplinary
Yi Xu, Jing Guo, Yuanfa Liu, Qiang Yang, Xin Zhang, Fucheng Guan
Summary: A new wet spinning strategy using esterification reaction with polyols as in-situ crosslinking agents through acid catalysis is proposed to improve the strength and hydrophobicity of alginate-based fibers. The esterification reaction was confirmed by FTIR and NMR, and XRD analysis showed increased crystallinity of the fibers. Mechanical property tests demonstrated improved modulus and strength, while the contact angle also increased. The type of polyol used had significant effects on the properties of the fibers.
MATERIALS & DESIGN
(2022)
Article
Food Science & Technology
Boran Yang, Kirk Kealey, Jinru Chen, Kevin Mis Solval
Summary: This study aimed to explore the feasibility of producing polyphenol and pectin powders from pomegranate peels grown in Georgia and successfully developed microencapsulated polyphenol powders. The powders prepared with a blend of maltodextrin and pectin had higher antioxidant activities and water solubilities, indicating their potential as novel food ingredients.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Engineering, Chemical
Wangxing Lu, Xing Yang, Jian Shen, Zongze Li, Songwen Tan, Wenjie Liu, Zeneng Cheng
Summary: Phenolic compounds are important natural bioactive ingredients with various biological activities, but faced with challenges such as low solubility and poor stability. Spray-drying microencapsulation is an effective strategy to address these issues, with the choice of wall materials playing a crucial role in enhancing functional properties. Recent research has focused on the selection and optimization of wall materials for encapsulating phenolic compounds using spray drying techniques.
Article
Materials Science, Paper & Wood
Yue Ma, Thais Melo Ramos, Lucinda Amador, Nitin Nitin, Gang Sun
Summary: The study focuses on the development of materials with chlorine refreshable biocidal functions to combat pathogenic microbial contaminations in the food supply chain. By fabricating a chlorine rechargeable antimicrobial composite material, with a halamine cellulose fabric as the reinforcement and active chlorine reservoir, along with an amine-halamine polymer as the coating component, the researchers successfully demonstrated prolonged shelf life of prepackaged strawberries by reducing cross-contamination risks and achieving rapid biocidal efficacy even under high chemical oxygen demand conditions.
Article
Food Science & Technology
Setareh Shiroodi, Michael H. Schwarz, Nitin Nitin, Reza Ovissipour
Summary: This study evaluated the impact of nanobubbles and neutral electrolyzed water on different microbial biofilms, finding that nanobubbles alone or in combination with neutral electrolyzed water could effectively remove biofilms, reduce bacterial adhesion, and show potential as a new technology to enhance the efficacy of conventional sanitizers.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Erick F. de Oliveira, Xu Yang, Nikeshala Basnayake, Cuong Nguyen Huu, Luxin Wang, Rohan Tikekar, Nitin Nitin
Summary: This study investigated synergistic antibacterial activity between UV-A light and various food grade compounds, with cinnamic acid derivatives and one benzoic acid derivative showing strong activity at lower concentrations. Only propyl gallate among gallates showed strong antibacterial synergy with UV-A light, while the presence of antioxidants mitigated the antibacterial activity of certain compounds. The antimicrobial synergism between ferulic acid and UV-A light was not affected by antioxidants or the metabolic state of bacterial cells.
JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY
(2021)
Article
Chemistry, Applied
Rewa Rai, Caroline Merrell, Wallace Yokoyama, Nitin Nitin
Summary: This research presented a novel delivery system using micron-scale grape skin powder to enhance loading, stability, and bioaccessibility of trans-resveratrol, showcasing the potential of utilizing food by-products to improve the stability and bioaccessibility of bioactive compounds.
Article
Agriculture, Multidisciplinary
Yuehan Wu, Yang Si, Shilin Liu, Nitin Nitin, Gang Sun
Summary: In this study, a scalable methodology for creating antimicrobial and chlorine rechargeable hydrogel beads was developed, showing significant efficiency in bacterial killing and produce sanitization. The hydrogel beads can be a promising additive in chlorine sanitization to effectively sanitize and be automatically recharged and reused.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Multidisciplinary Sciences
Tina Jeoh, Dana E. Wong, Scott A. Strobel, Kevin Hudnall, Nadia R. Pereira, Kyle A. Williams, Benjamin M. Arbaugh, Julia C. Cunniffe, Herbert B. Scher
Summary: This study demonstrates that alginate gel rapidly under ambient conditions through calcium mediated electrostatic crosslinks, forming protective matrices for sensitive bioactive cargo. The crosslinking in CLAMs plays a crucial role in determining its barrier properties and applications in food, cosmetics, and agriculture. The extent of gelation in spray dried CLAMs can be controlled by the molecular weights of the alginates at saturating calcium concentrations.
Article
Engineering, Chemical
Martin P. Walsh, Rohan Tikekar, Nitin Nitin, Steven Wrenn
Summary: This study investigates the effectiveness of high-frequency ultrasound-induced microbubble cavitation on bacterial inactivation using liposomal bilayers as a model for bacterial cell membranes. The addition of a positive charge on micmbubbles increased their proximity to liposomes, but dampened microbubble's oscillation. Microstreaming from stable cavitation at 3.3 MHz led to approximately 19% mixing of phospholipids, while inertial cavitation at 1.0 MHz increased this mixing to 50%.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Materials Science, Biomaterials
Yue Ma, Nicharee Wisuthiphaet, Hunter Bolt, Nitin Nitin, Qinghua Zhao, Dong Wang, Behnam Pourdeyhimi, Pierre Grondin, Gang Sun
Summary: This study successfully demonstrated a scalable and industrially feasible method to fabricate chlorine-rechargeable melt-blown polypropylene nonwoven fabrics embedded with regenerable antimicrobial functions. These chlorinated nonwoven fabrics exhibit promising antibacterial and antiviral efficiency, making them a potential reusable antimicrobial material for medical protection applications.
ACS BIOMATERIALS SCIENCE & ENGINEERING
(2021)
Article
Food Science & Technology
Jiyoon Yi, Kang Huang, Yue Ma, Gang Sun, Glenn M. Young, Nitin Nitin
Summary: This study developed a rechargeable antimicrobial plastic film to reduce cross-contamination of fresh produce. The charged plastic film demonstrated effective reduction of bacterial transfer in cross-contamination experiments and did not cause significant quality loss.
Article
Acoustics
Cuong Nguyen Huu, Rewa Rai, Xu Yang, Rohan V. Tikekar, Nitin Nitin
Summary: This study evaluated the synergistic antimicrobial treatment using a combination of low frequency and low intensity ultrasound (LFU) and a food-grade antioxidant, propyl gallate (PG), against gram-positive and gram-negative bacteria. The combination of PG + LFU significantly enhanced the inactivation of both bacteria compared to individual treatments, showing potential applications in the food and environmental systems.
ULTRASONICS SONOCHEMISTRY
(2021)
Article
Biotechnology & Applied Microbiology
Jiyoon Yi, Kang Huang, Nitin Nitin
Summary: This study used numerical simulation to evaluate the inactivation of Escherichia coli biofilms by chlorine-charged yeast microparticles, and validated the simulation results with experimental data. The study found that the chlorine stability and binding affinity of yeast microparticles were key factors in enhancing biofilm inactivation.
BIOTECHNOLOGY AND BIOENGINEERING
(2022)
Article
Biotechnology & Applied Microbiology
Jiyoon Yi, Kang Huang, Nitin Nitin
Summary: This study developed a mechanistic modeling approach to understand the targeted delivery of chlorine to an Escherichia coli biofilm using bioaffinity-based yeast microparticles. Numerical simulations showed that the targeted delivery system achieved a 7 log reduction within 16.2 min, outperforming conventional free chlorine which only achieved a 3.6 log reduction in the same treatment time.
BIOTECHNOLOGY AND BIOENGINEERING
(2022)
Article
Biotechnology & Applied Microbiology
Luyao Ma, Jiyoon Yi, Nicharee Wisuthiphaet, Mason Earles, Nitin Nitin
Summary: This study demonstrates that the real-time object detection and classification algorithm YOLOv4 combined with phase-contrast microscopic imaging can accurately identify the presence of E. coli at the microcolony stage after a 3-h cultivation. It provides a rapid and user-friendly bacterial sensing approach with potential applications in food industries.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2023)
Correction
Biotechnology & Applied Microbiology
Luyao Ma, Jiyoon Yi, Nicharee Wisuthiphaet, Mason Earles, Nitin Nitin
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2023)
Article
Food Science & Technology
Hefei Zhao, Yoonbin Kim, Roberto J. Avena-Bustillos, Nitin Nitin, Selina C. Wang
Summary: This study extracted phenolic compounds from hexane-defatted Arbequina olive pomace using acidified methanolic-water gradients and evaluated their antioxidant and antimicrobial activities. The results showed that the total phenolic contents increased with the increase of methanol percentage, but the polar phenolic compounds decreased while less-polar phenolic compounds increased. The water fractions exhibited higher in vitro antioxidant and antimicrobial activities compared to the higher methanolic fractions. This study provides data foundations for the practical valorization and industrial food applications of olive pomace extracts.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Deepika Sharma, Gregory R. Ziegler, Federico M. Harte
Summary: Fabrication of bead-free nanofibers from pure casein is challenging due to its self-aggregation tendency. In this study, the influence of pH, ethanol content, ionic environment, and casein concentration on the solubility and solution characteristics of casein-based spinning dopes was analyzed. The addition of tetrasodium pyrophosphate (TSPP) reduced bead defects and improved the properties of the nanofibers. The viscosity of the solution depended on the casein concentration, and bead-free nanofibers were obtained at a concentration higher than the entanglement concentration (C-e).
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Smriti Shrestha, Leonie Van't Hag, Victoria Haritos, Sushil Dhital
Summary: This study investigated the pasting properties, structural formation, and molecular changes of mungbean, green lentil, and yellow pea proteins during high moisture extrusion (HME). The results showed that protein composition and conformation played important roles in the structural development and molecular changes during HME.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Shi Liu, Na Sun, Kunyu Ren, Xubin Tan, Lanxin Li, Zhe Wang, Shicheng Dai, Xiaohong Tong, Huan Wang, Lianzhou Jiang
Summary: In this study, self-assembled soy protein nanoparticles (SPN) were successfully prepared and used for encapsulation of lutein, 8-carotene, and curcumin. The encapsulated natural pigments showed improved stability, especially curcumin. This study provides a new approach for extending the use of lipophilic natural edible pigments in food products.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jianming Wang, Ziyun Liu, Kaiwen Zheng, Zhe Yuan, Chen Yang
Summary: By combining with high methoxyl pectin (HMP), the emulsifying properties of oat protein isolate (OPI) were improved. The OPI-HMP complex formed soluble complexes under specific pH conditions, exhibiting excellent emulsifying activity and stability, making it suitable as a delivery system for lipid soluble bioactive compounds in food and biomedical applications.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Zihao Yin, Junzhe Zou, Mengwei Wang, Ruonan Huang, Yuemiao Qian, Mingyong Zeng, Fangwei Li
Summary: Phycocyanin, a protein prone to degradation under acidic conditions and unstable at high temperatures, has limited application in food. This study successfully combined phycocyanin with whey protein isolate using protein coprecipitation and chitosan coating to form composite particles, which maintained the color and colloidal stability of phycocyanin. The composite particles showed minimal color changes and retained high pigment retention rates after heating. Furthermore, the composite particles exhibited excellent antioxidant capacity. This breakthrough expands the application of phycocyanin in acidic beverages and other food forms.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Yuting Su, Qian Zhou, Hui Xu, Manting Huang, Siqian Li, Jiayi He, Ka-Wing Cheng, Mingfu Wang
Summary: By developing the CM-Cur/QT complex, the solubility and stability of quercetin were improved, leading to enhanced bioavailability. The complex showed increased bio-accessibility and antioxidant efficacy during in vitro digestion, and facilitated the internalization of quercetin in macrophages, exerting a potential synergistic anti-inflammatory effect.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Sheliang Zhao, David Julian Mcclements, Xuebo Liu, Fuguo Liu
Summary: The low oral bioavailability of some bioactive ingredients is a challenge in the supplement and functional food areas. This study designs natural carriers that can simultaneously deliver both hydrophobic and hydrophilic bioactive ingredients, thereby increasing their ability to exert synergistic effects.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Md Easdani, Shabbir Ahammed, Md Nazmus Saqib, Fei Liu, Fang Zhong
Summary: Compiling hydrophobic and hydrophilic proteins to form a mechanically reliable bilayer film with improved water barrier properties and hydrophobicity is challenging. By introducing cross-linkers, the film exhibits compatible and flexible surfaces, enhanced color and transparency, and controlled water vapor permeability. The bilayer film shows potential for improving value-added functional properties.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Tian-Qi Zhou, Xue-Chen Wang, Ling-Yi Gao, Jia-Nan Yan, Hai-Tao Wu
Summary: This study investigated the synergetic gelation of curdlan gum (CG) and gellan gum (GG) at different ratios. The optimal gelation was achieved at a mass ratio of 1:1 and a total concentration of 0.6%. The gel properties were influenced by the CG/GG ratio, with the strongest gel observed at a ratio of 5:5. The improved gel properties were attributed to hydrogen bonds between CG and GG. The CG/GG binary composite gel exhibited increased water holding capacity as the CG/GG ratio decreased. Furthermore, the microstructure of the CG/GG gel was denser and more homogeneous, supporting its stronger gel rigidity and water holding capacity.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jialin Sun, Zihao Wei, Changhu Xue
Summary: In this study, porous gelatin microspheres (PGMs) with surface and internal porous structure were developed for the controlled release and rapid functional response of anthocyanins (ANCs). The loading of ACNs was achieved through electrostatic interaction, resulting in a high loading capacity. ACN@PGMs exhibited long-term controlled release, improved storage stability, and ammonia responsiveness, making them suitable for applications as antioxidant factors and food freshness indicators in the food industry.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinlai Dou, Yanling Hao, Ying Sun, Pin Yang, Linlin Liu, Yinyuan He, Yanguo Shi, Chunhua Yang, Fenglian Chen
Summary: In this study, chitosan hydrochloride/carboxymethyl starch sodium (CHC-CMS-Na) nanogels were prepared as a baking additive and showed potential in improving bread quality.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinya Wang, H. Douglas Goff, Steve W. Cui
Summary: This study thoroughly investigated the synergistic gelation between yellow mustard gum (YMG) and kappa-carrageenan using multiple techniques. The results showed that the interaction between YMG and kappa-carrageenan was mainly polymer associations, and YMG affected the gel formation process of kappa-carrageenan.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jielong Zhang, Dasong Liu, Xiumei Tao, Jun Tang, Xiaoyu Peng, Thom Huppertz, Xiaoming Liu, Peng Zhou
Summary: The effect of enzymatic dephosphorylation on the structure of casein micelles in caprine micellar casein concentrate was studied. The results showed that with increasing dephosphorylation, the molar mass decreased, the radii decreased, the hydration increased, and the internal protein inhomogeneity disappeared.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Wentao Ma, Chao Yuan, Bo Cui, Tian Gao, Li Guo, Bin Yu, Meng Zhao, Feixue Zou
Summary: This study investigated the influence of highly-branched cyclic dextrin (HBCD) on the physiochemical properties of x-carrageenan (KC) gels. The addition of HBCD significantly enhanced the storage modulus and freeze-thaw stability of KC gels. HBCD promoted the distribution of KC chains and aggregation of KC helixes, resulting in a compact network structure and reduced water loss. Furthermore, HBCD strengthened the thermal reversibility of KC gels through enhanced hydrogen-bonding interactions.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Ya-Ru Wang, Qin Yang, Yi-Xuan Jiang, Han-Qing Chen
Summary: This study successfully improved the aqueous solubility, thermal stability, and antioxidant activity of RES by using ovalbumin fibrils as nanocarriers. The pH value was found to have an impact on the formation and properties of the complex, with the best interaction observed at pH 2.0.
FOOD HYDROCOLLOIDS
(2024)