Article
Agriculture, Multidisciplinary
Yuhong Ge, Yangying Zhou, Shunfa Li, Jing Yan, Hong Chen, Wen Qin, Qing Zhang
Summary: This study investigated the antioxidant activities, environmental stability, and in vitro digestibility of AST-loaded SPI-SA-NEs. The AST-SPI-SA-NEs showed higher encapsulation efficiency and antioxidant activities compared to AST-SPI-NEs, and exhibited better thermal and light stability.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Weigang Zhong, Jiatong Li, Jingwen Dai, Cuina Wang, Tiehua Zhang
Summary: This study found that PWP digested products heated at 85 degrees Celsius have more significantly negative zeta potential, broader size distribution, and smaller particle size compared to other samples. Digested PWP released more peptides compared to control sample, with the increased number depending on heating temperature and time.
Article
Chemistry, Physical
Ruxin Chang, Liran Chen, Muhammad Qamar, Yanjun Wen, Linzheng Li, Jiayin Zhang, Xing Li, Elham Assadpour, Tuba Esatbeyoglu, Mohammad Saeed Kharazmi, Yuan Li, Seid Mahdi Jafari
Summary: This review discusses the applications of curcumin, the major active component in turmeric, in food industry, which is restricted by low solubility, stability, and bioavailability. Recent strategies using nanocarriers such as complex coacervates, nanocapsules, liposomes, and nanoparticles have been developed to overcome these limitations. The review focuses on delivery systems responsive to environmental stimuli, metabolites and biodistribution of curcumin, interaction with gut micro biota, and the feasibility of applying curcumin nanocarriers in food industry.
ADVANCES IN COLLOID AND INTERFACE SCIENCE
(2023)
Article
Food Science & Technology
Sunil Meena, Writdhama Prasad, Kaushik Khamrui, Surajit Mandal, Suheela Bhat
Summary: The study aimed to prepare spray-dried curcumin microcapsules using a blend of whey proteins and carbohydrates, with an optimized core: wall material solids ratio of 1:2 and protein: carbohydrates ratio of 1:2. Spray drying at an inlet air temperature of 180 degrees Celsius was found to be the most suitable for drying the curcumin emulsion.
Article
Agriculture, Multidisciplinary
Siyan Guo, Yanyan Zhao, Shuizhong Luo, Dongdong Mu, Xingjiang Li, Xiyang Zhong, Shaotong Jiang, Zhi Zheng
Summary: Gliadin nanoparticles stabilized by soluble soybean polysaccharide (SSPS) were prepared in this study and successfully encapsulated curcumin (Cur). The nanoparticles showed excellent stability and high delivery efficiency according to various tests and experiments.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Biochemistry & Molecular Biology
Yongkai Yuan, Jiawei Huang, Shuguang He, Mengjie Ma, Dongfeng Wang, Ying Xu
Summary: This study prepared alcohol-free curcumin-loaded nanoparticles through self-assembly, overcoming the challenges of curcumin’s hydrophobicity, stability, and bioavailability. These nanoparticles exhibited good solubility and stability, enhanced antioxidant capacity, and improved bioavailability of curcumin.
Article
Chemistry, Applied
Ruixiang Ma, Zhantuo Lin, Yuehan Wu, Zhiming Gao, Bing Hu, Longquan Xu, Yapeng Fang, Katsuyoshi Nishinari
Summary: Heat-induced protein aggregates, including beta-lactoglobulin fibrils, nanoparticles, and worm-like aggregates, were studied to investigate the effects of disulfide bonds and surface hydrophobicity on their gastric digestion behavior. The results showed that surface hydrophobicity had a stronger influence on digestion extent compared to disulfide bonds, and the incorporation of polysaccharide could modulate the digestion extent linearly by decreasing both disulfide bond content and surface hydrophobicity.
Article
Chemistry, Applied
Xia Yu, Xi-xi Wang, Li-fang Zou, Ke-zhou Cai, Jing-zhi Pan, Cong-gui Chen
Summary: This study investigated the interaction between myofibrillar protein gels (MPGs) and anionic xanthan (XMP) and sodium alginate (SMP)/cationic chitosan (CSMP)/neutral curdlan (CMP) and konjac (KMP) during simulated gastrointestinal digestion to develop muscle-gelled foods with good qualities. Results showed that the neutral CMP and KMP groups had higher gel strength and protein digestibility compared to the CSMP group. Xanthan and sodium alginate facilitated myosin degradation, resulting in plentiful peptides with molecular weights below 2000 Da. Chitosan and neutral curdlan improved gel strength but inhibited proteolysis, leading to low amino acid content. This work provides a theoretical basis for developing low-fat meat products with good qualities and digestion behaviors by controlling the ionic types of polysaccharides.
Article
Food Science & Technology
Seung Yun Lee, Da Young Lee, Ji Hyeop Kang, Jae Hyeon Kim, Hyun Woo Kim, Dong Hoon Oh, Jae Won Jeong, Bum Keun Kim, Sun Jin Hur
Summary: The study aimed to investigate the impact of age (adults vs elderly) on antioxidant activity, digestibility, and stability of vitamins (vitamin C, vitamin B-6, and vitamin B-12) during in vitro human digestion. Results showed that the antioxidant activity and digestibility of vitamin C were not influenced by age, digestion phase, or the presence of gut microbiota, but its stability decreased in the presence of gut microbiota. The activities of vitamins B-6 and B-12 were affected by age, digestion phase, and the presence of gut microbiota. These findings could aid in developing strategies to enhance bioavailability of vitamin B-6 and B-12 in the human body by considering age and digestive conditions.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Yinxin Fu, Lu Liu, Jiahan Zhang, Lan Wang, Mingyu Dong, David Julian McClements, Fangyun Wan, Peiyi Shen, Qian Li
Summary: Tea polysaccharide conjugates (TPC) or TPC stabilized nanoemulsion (NE) added into alginate (ALG) beads significantly improve the viability of probiotics in the gastrointestinal tract. The addition of TPC or NE enhances the ambient storage viability of probiotics, with ALG + NE beads showing the best protection.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Applied
Saman Sabet, Ali Rashidinejad, Haroon Jamshaid Qazi, Duncan J. McGillivray
Summary: The positive-negative-negative (PNN) delivery system demonstrated superior protection for curcumin during the gastric phase and efficient release in the small intestine, compared with other delivery systems, as shown in the in vitro simulation study.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Multidisciplinary
Daniel A. Madalena, Joao F. Araujo, oscar L. Ramos, Antonio A. Vicente, Ana C. Pinheiro
Summary: This study aims to assess the dynamic in vitro gastric digestion of lactoferrin/curcumin nanoparticles in the realistic gastric model (RGM). The nanosystems were characterized using various techniques, and it was observed that lactoferrin/curcumin nanoparticles were destabilized during the dynamic digestion process.
Article
Food Science & Technology
Thierry Hellebois, Jennyfer Fortuin, Claire Gaiani, Christos Soukoulis
Summary: This study investigated the colloidal interaction between flaxseed gum (FG) and milk proteins under simulated in vitro digestion conditions and its impact on the in vitro protein digestibility. The presence of FG influenced the occurrence of segregative microphase separation and controlled the acid-mediated protein aggregation phenomena. Furthermore, the addition of FG resulted in a higher degree of milk protein hydrolysis compared to the gum-free protein counterparts. The electrostatic protein complexation capacity and thickening effect of FG were postulated to influence the in vitro digestibility of milk proteins.
Article
Food Science & Technology
Jelena Cakarevic, Aleksandra Torbica, Miona Belovic, Jelena Tomic, Tea Sedlar, Ljiljana Popovic
Summary: This study examined the valorisation of pumpkin oil cake as a new protein carrier material for encapsulation to enrich real food products, with cookies as the model system for addition of encapsulates. It was found that adding encapsulates led to increased total phenolic and betalain contents in cookies, which showed significant antioxidant, antidiabetic, and antihypertension activities after simulated gastrointestinal digestion. The research highlights the potential healing effects of consuming these cookies enriched with novel peptides from the encapsulation process.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agriculture, Multidisciplinary
Xiaoyu Yin, Rumeng Yu, Junping Zhang, Mengru Yu, Chunyu Xiong, Lingxi Luo, Bo Zhang, Junfeng Fan, Weiwei Zhang, Yanyan Zhang, Bolin Zhang
Summary: This study developed a natural peptide-based emulsion gel (PG) by mild enzymatic hydrolysis of buckwheat proteins. The obtained PG exhibited a porous and tight texture with solid-gel viscoelasticity. It also showed good resistance to heat and freeze-thawing. Peptide-oil interaction analysis revealed that the gel matrix was strengthened by hydrophobic aggregation, H-bonding interaction, and peptide-oil aggregate repulsion force. In vitro intestinal digestion experiments demonstrated that PG could effectively encapsulate and pH-responsively release curcumin in the gastrointestinal tract.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Min Huang, Lin Zhao, Hongshun Yang
Summary: This study measured and analyzed the impact of Eucheuma on water loss and status in sponge cakes. The results showed that Eucheuma addition decreased the water loss rate and changed the water loss stages, while also affecting the formation of crust and crumb structure of the cakes.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Food Science & Technology
Min Huang, Xue Zhao, Yihan Mao, Lin Chen, Hongshun Yang
Summary: The study identified 22 compounds in sponge cake after in vitro digestion, with Eucheuma reducing the release of amino acids and fatty acids. Eucheuma also altered the flow behavior index of the cake during digestion, showing solid-like behavior and decreased viscoelastic moduli in all samples. This study provides a foundation for future optimization of food properties to control their digestive characteristics.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Haoxin Ye, Tingshuai Chen, Min Huang, Gerui Ren, Qunfang Lei, Wenjun Fang, Hujun Xie
Summary: The study utilized SA-PEC-WPI complexes as emulsifiers to prepare beta-carotene emulsions, showing high encapsulation efficiency and stability. Different release patterns of beta-carotene in simulated digestion process have important implications for nutraceutical delivery in food and supplement products.
Review
Food Science & Technology
Huijuan Yang, Haifeng Wang, Min Huang, Guangtian Cao, Fei Tao, Guanghong Zhou, Qing Shen, Hongshun Yang
Summary: This article discusses the properties and applications of mammalian gelatin and fish gelatin, and extensively explores methods to improve the properties of fish gelatin. The study concludes that fish gelatin can be significantly enhanced by adding active compounds, enzymes, natural crosslinking agents, and nonthermal physical treatments.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Chemistry, Applied
Min Huang, Yuzhu Mao, Hongliang Li, Hongshun Yang
Summary: The study found that the addition of x-carrageenan had an impact on the gelation properties of egg yolk, mainly through electrostatic interactions. The addition of x-C increased the average area of holes formed by yolk gelation and decreased the gelling points. FTIR spectroscopy confirmed the interactions between x-C and proteins.
Article
Food Science & Technology
Mengna Cao, Chengzhi Liu, Jieyu Shi, Fangfang Ni, Jiaming Qi, Qing Shen, Min Huang, Gerui Ren, Shiyi Tian, Quanquan Lin, Xiaoxin Lu, Qunfang Lei, Wenjun Fang, Hujun Xie
Summary: In this study, ZEIN-HTCC nanoparticles were used as stabilizers to prepare stable oil-in-water Pickering emulsions, which could be stored for up to 21 days under specific conditions. Analysis indicated that zein and HTCC form a composite layer on the surface of oil droplets to prevent emulsion droplet aggregation. This novel zein-based Pickering emulsion shows potential as a carrier for lipophilic nutrients delivery.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Chemistry, Physical
Jingyuan Zhuang, Fan Zhang, Xiaowen Tang, Chengzhi Liu, Min Huang, Hujun Xie, Ruibo Wu
Summary: This study explores the catalytic mechanism of bCinS enzyme through detailed multiscale simulations, revealing the crucial roles of protein conformational change and ligand flexibility in regulating catalytic selectivity. The importance of fleeting chiral intermediates and key structural factors for the conformational transformation of the active pocket are also discussed.
CATALYSIS SCIENCE & TECHNOLOGY
(2022)
Article
Food Science & Technology
Min Huang, Yihan Mao, Yuzhu Mao, Hongshun Yang
Summary: The effects of adding xylitol and maltitol on the gelation properties of kappa-carrageenan in real food systems were studied. The results showed that both xylitol and maltitol improved the gel network of kappa-carrageenan, with maltitol having a stronger effect.
Article
Chemistry, Applied
Gerui Ren, Jieyu Shi, Sijie Huang, Chengzhi Liu, Fangfang Ni, Ying He, Xin Luo, Ting Li, Yuling Song, Min Huang, Hujun Xie
Summary: Novel zein and resveratrol conjugates were successfully synthesized through alkaline and free radical grafting reactions, showing improved thermal stability, antioxidant activity, and emulsify activity compared to native zein. This study provides an effective way for the design of novel delivery systems to encapsulate bioactive substances.
Article
Food Science & Technology
Haifeng Wang, Pingya Wang, Qing Shen, Huijuan Yang, Hujun Xie, Min Huang, Jin Zhang, Qiaoling Zhao, Pei Luo, Danping Jin, Jiahui Wu, Shikai Jian, Xi Chen
Summary: This was the first study to determine the relationships between tertiary structural and rheological properties of myofibrillar proteins under ultrasound treatment. The results showed that ultrasound treatment could improve the rheological properties of the proteins, but significantly change their tertiary structure.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Agriculture, Multidisciplinary
Yiwei Cui, Lijun Ge, Weibo Lu, Shitong Wang, Yunyan Li, Haifeng Wang, Min Huang, Hujun Xie, Jie Liao, Ye Tao, Pei Luo, Yin-Yi Ding, Qing Shen
Summary: This study successfully differentiated different animal species of milk using rapid evaporative ionization mass spectrometry (REIMS) combined with chemometric analysis. Chemometric algorithms were used to identify the specific molecules that constitute each type of milk. This method can be used to authenticate dairy products and address fraudulent practices in the market.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Food Science & Technology
Jianchang Jin, Chengzhi Liu, Huafei Tong, Yulu Sun, Min Huang, Gerui Ren, Hujun Xie
Summary: In this study, Zein-GA complex nanoparticles were used to encapsulate and protect EGCG, achieving sustained release and increased encapsulation efficiency. This has significant implications for improving the oral bioavailability of EGCG.
Article
Chemistry, Applied
Min Huang, Yuling Song, Nan Lv, Chengzhi Liu, Gerui Ren, Qing Shen, Binju Wang, Zexing Cao, Hujun Xie
Summary: The interaction mechanism between zein and lysozyme was investigated in this study. The results showed that zein-lysozyme complex nanoparticles were stable at a ratio of 2:1 and pH 4.0, with electrostatic and hydrophobic interactions being the main driving forces. Hydrogen bonding also played a role, but not as significant. The molecular dynamics simulations revealed that lysozyme preferred to bind to the protruding area of zein, and certain residues in both zein and lysozyme contributed significantly to the binding. These findings provide scientific guidance for the potential application of zein-lysozyme nanoparticles in the food industry as delivery systems or emulsion stabilizers.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Chengzhi Liu, Nan Lv, Yong-Quan Xu, Huafei Tong, Yulu Sun, Min Huang, Gerui Ren, Qing Shen, Ruibo Wu, Binju Wang, Zexing Cao, Hujun Xie
Summary: This study investigated the pH-dependent interaction mechanisms between beta-lactoglobulin (beta-LG) and epigallocatechin-3-gallate (EGCG) using multi-spectroscopy and molecular dynamics simulation. The results revealed that pH values influenced the formation of beta-LG-EGCG complexes, quenching of beta-LG fluorescence, and slight changes to the secondary structure of beta-LG. Molecular dynamics simulation showed that EGCG preferred to bind to specific pockets of beta-LG at different pH values. The findings of this study have significance in developing dairy products as EGCG delivery systems.
FOOD HYDROCOLLOIDS
(2022)
