Article
Biochemistry & Molecular Biology
Magdalena Wozniak, Malgorzata Kowalska, Serge Tavernier, Anna Zbikowska
Summary: The study focused on emulsions based on enzymatically modified fats stabilized with polysaccharides. Results showed that the enzymatic modification allowed for the production of new fats that can be successfully applied as emulsion oil phases, and the use of varying amounts of texture modifier did not significantly affect system stability.
Article
Biochemistry & Molecular Biology
Fatih Ozbas, Elif Tuzun, Ahmet Yildiz, Selcan Karakus
Summary: An optimized method was developed for the synthesis of biological macromolecule blend supported iron oxide nanoparticles in this study. The synthesized nanoparticles were characterized and optimized to determine the effect of the biopolymer blend matrix on morphology, size, stability, and thermal properties. Optimization analysis confirmed that sonication played a role in size distribution and stability of nanoparticles with the optimum mixture ratio of the binary biopolymer matrix.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
Yu Zhang, Boxin Dou, Jianhui Jia, Ying Liu, Na Zhang
Summary: Rice starch-hydrophilic colloid complexes (SHCs) were prepared by incorporating xanthan gum and locust bean gum into natural rice starch. The effects of heat-moisture treatment (HMT) and hydrophilic colloid addition on the structural and digestive properties of the SHCs were investigated. The results showed that HMT increased the resistant starch (RS) content in rice starch, and the addition of hydrophilic colloid further enhanced this effect. H-SHC exhibited improved digestibility and changed structural properties compared to natural starch.
Article
Nutrition & Dietetics
Wei Xu, Zhifan Li, Haomin Sun, Shuqing Zheng, He Li, Denglin Luo, Yingying Li, Mengyuan Wang, Yuntao Wang
Summary: In this study, high concentration xanthan gum/lysozyme nanoparticles (XG/Ly NPs) were used as stabilizers for food-grade high internal-phase Pickering emulsions (HIPPEs). The results showed that XG/Ly NPs could stabilize oil droplets within a certain concentration range and impart favorable rheological and structural properties to the emulsion.
FRONTIERS IN NUTRITION
(2022)
Article
Biochemistry & Molecular Biology
Hua Xu, Lan Yang, Pengkai Xie, Qinying Zhou, Yuhang Chen, Emad Karrar, Huifang Qi, Ruixue Lin, Yun Zhu, Jun Jin, Qingzhe Jin, Xingguo Wang
Summary: The present study evaluated the effects of carrageenan and its blends with xanthan gum and guar gum on the stability of partially crystalline emulsions. The results showed that the gum blends significantly decreased the viscosity, particle size, and interfacial protein concentration of the emulsions, leading to improved stability.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Biochemistry & Molecular Biology
Hua Xu, Lan Yang, Pengkai Xie, Qinying Zhou, Yuhang Chen, Emad Karrar, Huifang Qi, Ruixue Lin, Yun Zhu, Jun Jin, Qingzhe Jin, Xingguo Wang
Summary: In this study, partially crystalline emulsions (PCEs) were prepared using different combinations of gums. The results showed that the PCEs stabilized by gum blends had lower apparent viscosities, particle sizes, and interfacial protein concentrations compared to those stabilized by single gum. Blending the gums also contributed to the formation of a firmer three-dimensional matrix and reduced hydrophobic interactions. The stability of the emulsions was mainly affected by clarification at the bottom and agglomeration at the top. PCE-CG + XG + GG exhibited the best stability after three months of storage. The study provides valuable information for the manufacture of stable PCE foods.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Biochemistry & Molecular Biology
Malgorzata Kowalska, Pawel Turek, Anna Zbikowska, Monika Babut, Jerzy Szakiel
Summary: This study investigated the quality of emulsions containing rabbit fat modified with vegetable oil. Emulsions formed with modified fats were found to have higher consistency and skin hydration, as well as higher consumer acceptance. This research highlights the importance of sensory determinations in developing new emulsion products and the potential use of waste fats as new fatty bases.
Article
Chemistry, Applied
Annelies E. Blok, Dieuwerke P. Bolhuis, Luben N. Arnaudov, Krassimir P. Velikov, Markus Stieger
Summary: This study aimed to investigate the effect of different types and concentrations of thickeners on the rheological, tribological, and sensory properties of low-fat mayonnaises. The results showed that microfibrillated cellulose (MFC) is a suitable thickener for low-fat mayonnaises without significantly affecting its sensory texture properties.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Wenmeng Liu, Rongrong Wang, Jinwang Li, Wenhao Xiao, Liyuan Rong, Jun Yang, Huiliang Wen, Jianhua Xie
Summary: The study found that the addition of CMC, XG, and SA had different effects on the gel properties and water distribution of chestnut starch. XG and SA increased the gel viscosity values and promoted the structure's order, while CMC increased the free water content.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Nanhai Xiao, Wen He, Yan Zhao, Yao Yao, Mingsheng Xu, Huaying Du, Na Wu, Yonggang Tu
Summary: This study investigated the interaction between xanthan gum (XG) and Ovalbumin (OVA), as well as the effects of XG concentration on OVA-stabilized emulsions. Results showed that increasing XG concentration improved the storage stability and apparent viscosity of the emulsions, while the stability of emulsions largely depended on pH value.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Qinghan Zeng, Liang Zhang, Wenyan Liao, Jinfang Liu, Fang Yuan, Yanxiang Gao
Summary: Xanthan gum was modified and improved through extrusion process with the presence of OSA starch. The addition of OSA starch significantly altered the rheological properties of XG, leading to enhanced solubility and viscosity. The modified XG showed potential for various applications in the food industry, particularly in products for individuals with swallowing difficulties.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Feifei Du, Yue Qi, Hongbing Huang, Peng Wang, Xinglian Xu, Zongyun Yang
Summary: This research uncovered the thermodynamic incompatibility between sarcoplasmic proteins (SPs) and xanthan gum (XG) in aqueous solutions, as well as the enhanced emulsion stabilization induced by interfacial concentrating. Upon reaching a critical concentration, phase separation occurred, which was mitigated by the presence of XG. Emulsions with interfacial concentrating effect demonstrated improved physical stability.
FOOD HYDROCOLLOIDS
(2022)
Article
Engineering, Environmental
Dennis Gitau Njuguna, Holger Schoenherr
Summary: Poly-anionic Xanthan gum-based hydrogel exhibits high adsorption capacity, selectivity, and reusability for the removal of cationic dye pollutants from wastewater.
JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING
(2022)
Article
Chemistry, Applied
Jwala Patel, Sabyasachi Maiti, N. S. Hari Narayana Moorthy
Summary: In this study, repaglinide-loaded hydrogel particles were successfully fabricated using carboxyethyl xanthan gum and carboxymethyl xanthan gum. The controlled drug delivery performance of these particles was evaluated, and it was found that acetylated hydrogel particles exhibited high drug entrapment efficiency and extended drug release, which could effectively control diabetes.
CARBOHYDRATE POLYMERS
(2022)
Article
Food Science & Technology
Miroslaw M. Kasprzaka, Wiktor Berski, Magdalena Krystyjan, Ewelina Jamroz, Aleksandra Florczuk, Joanna Tkaczewska, Marzena Zajac, Jacek Domagala, Aaron M. Lett, Stanislaw Ptasznik
Summary: The aim of this study was to structure and characterise high rapeseed oil emulsions stabilised by xanthan gum rich whey protein, with the addition of commercially available added fibre (Vitacel HF0010 plus) as an additional stabiliser, and to test their ability to re-build emulsion property after drying, water addition, and re-emulsification. Emulsions with a 60/40 ratio of rapeseed oil to water phase were obtained with fibre inclusion at 0.25%, 0.50%, and 1.00% using high shear homogenisation. After drying, rehydration, and re-emulsification, only emulsions with 0.50% and 1.00% fibre were able to re-build emulsion structure.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.