Article
Chemistry, Applied
Loc B. Pham, Bo Wang, Bogdan Zisu, Tuyen Truong, Benu Adhikari
Summary: The study found that phenolic compound-adducted FPI/FG complex coacervates can serve as promising encapsulating shell materials that can remain intact in the gastric phase and deliver the encapsulant to the intestinal phase. Additionally, adduction to FPP rather than HT slows down proteolytic degradation and release of oil.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Mostafa Shahidi Noghabi, Mohammad Molaveisi, Danial Dehnad
Summary: The spray-drying technique was used to develop Persian gum-based microcapsules containing cinnamon essential oil (CEO). A centroid mixture design was used to optimize the proportion of maltodextrin to Persian gum, resulting in microcapsules with high powder recovery, encapsulation efficiency, and CEO release at 8.25% maltodextrin and 1.74% Persian gum. The optimized microcapsules showed enhanced water solubility of CEO, antioxidant activity, and immediate release of encapsulated CEO.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Veterinary Sciences
Swati Jadhav, Tejal Gaonkar, Mithila Joshi, Abhijit Rathi
Summary: We developed a simulated semi-dynamic in vitro canine digestion model to evaluate the digestibility of dry extruded canine food. The supplementation of an enzyme blend in canine food was found to increase the digestibility and nutrient availability for absorption. This enhancement was observed in terms of dry matter digestibility, digestible energy, protein digestibility, reducing sugar release, low molecular weight peptides, essential amino acids, and total antioxidant capacity.
FRONTIERS IN VETERINARY SCIENCE
(2023)
Article
Chemistry, Applied
Seyedeh Zahra Hoseyni, Seid Mahdi Jafari, Hoda Shahiri Tabarestani, Mohammad Ghorbani, Elham Assadpour, Moslem Sabaghi
Summary: This study successfully encapsulated catechin in nanofibers from Azivash gum-polyvinyl alcohol using the electrospinning process. The increase in catechin concentration was found to affect encapsulation efficiency and loading capacity, while FTIR spectroscopy highlighted interactions between catechin and the polymer. The designed nanofibers showed potential for active packaging in improving oxidative stability of food and pharmaceutical products.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Hongtao Sun, Yan Ma, Xianqing Huang, Lianjun Song, Hongtao Guo, Xiaodong Sun, Ning Li, Mingwu Qiao
Summary: In this study, flaxseed oil nanoemulsions were prepared using flaxseed oil as the embedding material and flaxseed gum as the sole emulsifier. The effects of storage temperature, pH, and NaCl concentration on the stability of the nanoemulsions were investigated. The results showed that temperature significantly influenced the stability, and higher temperatures resulted in decreased stability. The nanoemulsions were relatively stable at pH 5 and 7, but showed poor stability at pH 3 and alkaline conditions. Increasing ionic strength led to unstable aggregation. Overall, the stability of the flaxseed oil nanoemulsion was better at 4 degrees C, pH 5-7, and NaCl <200 mmol/L. These findings provide valuable information for the design and preparation of stable delivery systems for flaxseed oil in various industries.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Multidisciplinary
Lidija Jakobek, Jozo Istuk, Andrew R. R. Barron, Petra Matic
Summary: Bioactive phenolic compounds in apples are released in the gastric and intestinal phases of in vitro simulated gastrointestinal digestion. The release kinetics of different phenolic subgroups were studied using modified equations of first- and second-order kinetics. The concentrations of phenolic compounds at the endpoint of release were well predicted by the kinetic equations, and the half-life of released compounds varied depending on the digestion phase and the kinetic model.
APPLIED SCIENCES-BASEL
(2023)
Article
Chemistry, Applied
K. M. Kanyuck, T. B. Mills, I. T. Norton, A. B. Norton-Welch
Summary: The study investigated the structural influences of hydrocolloids gels on the release of carbohydrates, with findings indicating that gel composition did not significantly impact glucose release, but had a notable effect on the availability of maltodextrin (MD). Specifically, a DE 2 MD required amylase to release more than 10% of the carbohydrates. Formulation with non-melting gelling hydrocolloids decreased the released amount of MD, and phase separated networks released more than interpenetrating networks.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Haodong Yao, Bu Liu, Li He, Jielun Hu, Huan Liu
Summary: The aim of this study was to investigate the in vitro gastrointestinal digestion and storage properties of Lactobacillus plantarum 550 encapsulated in soy protein isolate (SPI) and peach gum polysaccharide (PG) through spray drying. The combination of SPI and PG showed positive effects on both gastric resistance and storage stability of cells. The study demonstrates that SPI combined with PG may provide effective protection to cells not only during spray drying, but also during storage and gastrointestinal digestion.
Article
Agriculture, Multidisciplinary
Xiaowen Li, Qingde Huang, Xintian Wang, Mingkai Zhang, Shuang Quan, Fang Geng, Hongjian Chen, Qianchun Deng
Summary: The addition of rabbit gastric extract reduced flocculation and coalescence of flaxseed oil emulsion in the stomach, increased zeta-potential absolute value, and enhanced the release rate of fatty acids in the small intestine. Adding bile salts before adjusting pH in the small intestine phase resulted in a higher release rate of fatty acids and increased hexanal content compared to adjusting pH first and then adding bile salts in the digestion model.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Review
Food Science & Technology
Shengjie Hu, Songyi Lin, Xueqing He, Na Sun
Summary: This review provides an overview of different iron delivery systems, including protein aggregates, amino acids, peptides, polysaccharides, liposomes, and microcapsules, and discusses their effects on iron release and absorption during gastrointestinal digestion.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Biochemistry & Molecular Biology
Changliang Zheng, Mengting Chen, Yashu Chen, Yinghong Qu, Wenzheng Shi, Liu Shi, Yu Qiao, Xin Li, Xiaojia Guo, Lan Wang, Wenjin Wu
Summary: In this study, polysaccharide-based nanoparticles were developed using chitosan and flaxseed gum through polyelectrolyte complexation. These nanoparticles served as carriers for the delivery of bighead carp peptide (BCP). The optimal conditions for nanoparticle preparation were a chitosan molecular weight of 50 kDa, a chitosan/flaxseed gum mass ratio of 1:2 at pH 3.5, resulting in the smallest particle size (approximately 155.1 nm) and the highest BCP encapsulation efficiency (60.3%). The BCP-loaded nanoparticles exhibited controlled release and dose-dependency, making them a promising carrier for bioactive peptide delivery.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Applied
Mengjia Sun, Xiangyu Li, David Julian McClements, Min Xiao, Hongjian Chen, Qi Zhou, Shufang Xu, Yashu Chen, Qianchun Deng
Summary: Algae oil, a sustainable source of DHA for vegans and vegetarians, was emulsified using pea protein and flaxseed gum to reduce oxidation and off flavors. The plant-based emulsions showed promise as effective omega-3 fatty acid delivery systems for incorporation into functional foods and beverages.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Yingying Li, Ying He, Xiaoxi Li
Summary: Problems with the release and bioaccessibility of orally delivered bioactive proteins in the upper gastrointestinal tract (GIT) can be overcome by using a starchy oral colon-targeting delivery system. This system involves the layer-by-layer assembly of starchy polyelectrolytes onto protein nanoparticles. The interactions between the starchy layers affect the release kinetics of the nanocapsules, improving the protection of the protein from degradation by digestive fluids in the stomach and intestines and allowing controlled release in the colon.
Article
Chemistry, Applied
Yuhuan Zhang, Beibei Wang, Chumeng He, Lin Shi, Jianke Li
Summary: A highly soluble carboxylated inulin-iron chelate was synthesized, which can sustainably release iron without extra energy and effectively treat iron deficiency.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Brianda Maria Salazar Salas, Genesis Adilene Grijalva Bustamante, Daniel Fernandez Quiroz, Maria Monica Castillo Ortega, Jose Carmelo Encinas, Pedro Jesus Herrera Franco, Teresa del Castillo Castro
Summary: The development of stimuli-responsive release systems as functional platforms for controlled drug delivery is an important contribution to modern medicine. In this study, electroactive nanocomposite hydrogels were prepared by encapsulating green-synthesized polypyrrole (PPy) colloids within bioamine-crosslinked gellan gum (GG) networks. The hydrogels exhibited an interconnected porous structure and their properties were dependent on the filler content. The release of ibuprofen (IBP) from the hydrogels was significantly activated by electrical stimuli, demonstrating their potential for electrically-controlled drug delivery.
REACTIVE & FUNCTIONAL POLYMERS
(2022)
Article
Food Science & Technology
Chang Geun Lee, Youn Young Shim, Martin J. T. Reaney, Hye-Ja Chang
Summary: The study compared the physicochemical and antioxidant properties of soymilk-based banana-blueberry puree with different thickeners, showing that XanFlax samples had higher antioxidant activities while brand G samples were harder and more viscous, suitable for senior-friendly foods.
Article
Food Science & Technology
Sang-Hyun Kim, Ji Hee Lee, Eun Hae Kim, Martin J. T. Reaney, Youn Young Shim, Mi Ja Chung
Summary: Lactic acid bacteria in Kimchi produce extracellular vesicles (ECVs) that can modulate immune responses, exert immunostimulatory effects, and prevent inflammatory responses. LmV and LcV have stronger immunostimulatory effects, and LcV can induce splenocyte proliferation and cytokine production. Furthermore, ECVs can attenuate the production of pro-inflammatory cytokines in LPS-stimulated cells, possibly by blocking signaling pathways.
Article
Food Science & Technology
Youn Young Shim, Yue He, Ji Hye Kim, Jae Youl Cho, Venkatesh Meda, Wan Soo Hong, Weon-Sun Shin, Sang Jin Kang, Martin J. T. Reaney
Summary: Substituting animal-based foods with plant-based products can increase global food supply. Aquafaba, derived from soybeans and chickpeas, has been found to be a cost-effective alternative to eggs in gluten-free and vegan cooking. Soaking seeds before cooking aquafaba leads to a superior product, potentially offering a waste-free and cost-effective process.
Article
Food Science & Technology
Yue He, Youn Young Shim, Jianheng Shen, Ji Hye Kim, Jae Youl Cho, Wan Soo Hong, Venkatesh Meda, Martin J. T. Reaney
Summary: The study found correlations between the physical, chemical, and hydration properties of soybeans and AQ yield and functional properties, and identified 20 compounds through NMR analysis, including alcohols, organic acids, sugars, essential nutrients, amino acids, and polyphenols. The process involved soaking the seeds of selected Korean soybean cultivars to produce AQ, an oil emulsifier and foaming agent suitable for use as an egg substitute with improved emulsion/foam formation properties.
Review
Food Science & Technology
Timothy J. Tse, Yajia Guo, Youn Young Shim, Sarah K. Purdy, Ji Hye Kim, Jae Youl Cho, Jane Alcorn, Martin J. T. Reaney
Summary: The metabolites of flaxseed lignan SDG and HMGA polymer have shown effectiveness in reducing blood lipids and could be potential bioactive compounds for prophylaxis of hypercholesterolemia. These compounds undergo metabolism and distribution in the body, ultimately leading to a decrease in cholesterol and triglyceride levels.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Eun Hae Kim, Youn Young Shim, Hye In Lee, Sanghyun Lee, Martin J. T. Reaney, Mi Ja Chung
Summary: The current study found that astragalin and isoquercitrin from chamchwi had anti-neuroinflammatory effects by inhibiting the MAPK signaling pathway. Astragalin and isoquercitrin reduced the inflammatory response in LPS-induced microglial cells and hippocampus in mice.
Review
Food Science & Technology
Youn Young Shim, Ji Hye Kim, Jae Youl Cho, Martin J. T. Reaney
Summary: Flaxseed contains various bioactive compounds, among which linusorbs (LOs) are important compounds with physiological activities. LOs primarily function through interacting with other molecules and contribute to the biological activity of other active compounds in flaxseed. This review comprehensively discusses the pharmacological and biological properties of LOs, as well as strategies for their production.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Yingxue Hu, Timothy J. Tse, Youn Young Shim, Sarah K. Purdy, Young Jun Kim, Venkatesh Meda, Martin J. T. Reaney
Summary: This article introduces the sources of lignan, the drawbacks of current commercial methods for lignan isolation, and the importance of establishing standard protocols to decrease cost and increase market opportunities. It also summarizes the health benefits, physicochemical properties, and metabolism of flaxseed lignan, as well as methods for detection, extraction, and enrichment of flaxseed lignan. Refining and optimizing these methods could lead to the development of inexpensive lignan sources for various applications.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Youn Young Shim, Timothy J. Tse, AkalRachna K. Saini, Young Jun Kim, Martin J. T. Reaney
Summary: Flaxseed contains health-promoting peptides that suppress immunity, induce apoptosis, and modulate gene expression. These peptides can be taken up from the diet and may serve as delivery platforms for cancer therapy.
Article
Food Science & Technology
Yasi Yu, Dechu Chen, Yee Ying Lee, Nannan Chen, Yong Wang, Chaoying Qiu
Summary: Curcumin-loaded solid lipid nanoparticles (Cur-SLN) were prepared using different lipid matrix (MLCD or TP) and three surfactants (T20, SQ, and Rha). The MLCD-based SLNs had smaller size and lower surface charge, while the Rha-based SLNs showed small size but low stability. The emulsifiers had an impact on crystal polymorphism and bioavailability, with T20-SLNs exhibiting higher digestibility and bioavailability. Mathematical modeling analysis showed that Cur was mainly released from the intestinal phase, and T20-SLNs had a faster release rate.
Review
Biochemistry & Molecular Biology
Pramodkumar D. Jadhav, Youn Young Shim, Ock Jin Paek, Jung-Tae Jeon, Hyun-Je Park, Ilbum Park, Eui-Seong Park, Young Jun Kim, Martin J. T. Reaney
Summary: With the increasing accessibility of cannabis, regulatory bodies are scrutinizing its products to ensure their safety and efficacy. Non-targeted metabolomic analysis of cannabis products is necessary to determine their authenticity and efficacy. Implementation of the authentomics platform technology and building an integrated database of cannabis analytical results could help meet ISO standards.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Josseline S. Ramos-Figueroa, Timothy J. Tse, Jianheng Shen, Sarah K. Purdy, Jae Kyeom Kim, Young Jun Kim, Bok Kyung Han, Ji Youn Hong, Youn Young Shim, Martin J. T. Reaney
Summary: There is a growing demand for sustainable and functional plant-based products in the food industry. This study presents a modified eco-friendly process to extract foam-inducing components from faba beans, which exhibit similar functional properties to aquafaba.
Article
Biochemistry & Molecular Biology
Ji Hye Yoon, Won Young Jang, Sang Hee Park, Han Gyung Kim, Youn Young Shim, Martin J. T. Reaney, Jae Youl Cho
Summary: This study investigated the inhibitory effects of cyclic peptides Linosorbs (Los) from flaxseed oil on melanogenesis, and found that LOMIX and LO could suppress melanin synthesis by downregulating the CREB-dependent signaling pathways, suggesting their potential application in treating hyperpigmentation.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Correction
Food Science & Technology
Timothy J. Tse, Yajia Guo, Youn Young Shim, Sarah K. Purdy, Ji Hye Kim, Jae Youl Cho, Jane Alcorn, Martin J. T. Reaney
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Meeting Abstract
Chemistry, Applied
Youn Young Shim, Ji Hye Kim, Martin Reaney
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
(2021)