Article
Polymer Science
Fitriani Fitriani, Sri Aprilia, Nasrul Arahman, Muhammad Roil Bilad, Hazwani Suhaimi, Nurul Huda
Summary: The addition of bio-based nanocrystalline cellulose (NCC) extracted from pineapple crown leaf (PCL) enhances the water barrier and mechanical properties of whey protein isolate (WPI) films, increasing thickness and reducing transparency, while decreasing moisture content, solubility, and absorption. NCC loading improves thermal stability and tensile strength of the films, but has an opposite effect on elongation at break.
Article
Chemistry, Physical
Tayla Ivory-Cousins, Aleksandra Nurzynska, Katarzyna Klimek, Daniel K. Baines, Wieslaw Truszkiewicz, Krzysztof Palka, Timothy E. L. Douglas
Summary: This study investigated the effect of introducing CaSiO3 into a WPI hydrogel matrix on its physicochemical, mechanical, and biological properties. The results showed that WPI hydrogel biomaterials enriched with CaSiO3 exhibited greater swelling and improved mechanical properties, as well as superior cytocompatibility in vitro.
Article
Chemistry, Applied
Karl Seiwert, Donatien-Pascal Kamdem, Didem Sutay Kocabas, Zeynep Ustunol
Summary: The study found that composite films containing 40 g xylan/100 g WPI treated with TG showed the most significant improvement in properties important for food packaging. Compared to control films, WVP and OP decreased, and tensile stress increased, indicating potential application value of the composite film in food packaging.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Burcu Gokkaya Erdem, Sevim Kaya
Summary: "The objective of this study was to simplify the composite film fabrication process by incorporating different concentrations of sunflower oil (SO) into whey protein isolate (WPI) matrix and using freeze drying to obtain a new composite powder. The effects of freeze drying and SO concentration on the properties of the novel WPI films were investigated. It was found that the films formed from reconstituted powder had enhanced barrier properties, but the incorporation of oil resulted in decreased lipid droplet size and increased opacity. In conclusion, edible films with improved functional properties were successfully produced using this modified film production method."
FOOD PACKAGING AND SHELF LIFE
(2022)
Article
Food Science & Technology
Burcu Gokkaya Erdem, Sevim Kaya
Summary: This study aimed to simplify the composite film fabrication process by incorporating different concentrations of sunflower oil into whey protein isolate matrix, drying the solutions using freeze drying, and forming edible films. The effects of freeze drying and sunflower oil concentration on the properties of the films were investigated, revealing promising potential for biodegradable packaging industry.
FOOD PACKAGING AND SHELF LIFE
(2022)
Article
Food Science & Technology
Xin Luo, Siqi Fan, Zhuosui He, Fangfang Ni, Chengzhi Liu, Min Huang, Lei Cai, Gerui Ren, Xuan Zhu, Qunfang Lei, Wenjun Fang, Hujun Xie
Summary: Probiotics, such as Lactobacillus plantarum, have low survival rates due to external conditions. However, encapsulating them in alginate-whey protein isolate and alginate-pectin-whey protein isolate composites can greatly improve their survival rates during digestion, storage, and freeze-drying. These composites protect the viability of probiotics in the gastric fluid and release them in the intestinal fluid. The encapsulated probiotics also show improved storage stability and higher survival rates after freeze-drying.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Biochemistry & Molecular Biology
Linlin Wang, Lilong Wang, Chengrong Wen, Nan Wang, Chunhong Yan, Caihong Shen, Shuang Song
Summary: This study investigated the effect of the interaction between CTS/COS and WPI on protein digestibility. It was found that both CTS and COS significantly reduced the intestinal digestibility of WPI, resulting in a decrease of DH by 43.33% and 52.31% respectively.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Engineering, Environmental
Zahra Shabahang, Leila Nouri, Abdorreza Mohammadi Nafchi
Summary: The aim of this study was to prepare edible films by incorporating betanin pigments and copper (I) oxide nanoparticles, and to determine the effects of these components on the physical-chemical properties of the nanocomposite films. The results showed that the addition of betanin pigments and copper (I) oxide nanoparticles enhanced the antioxidant capacity, reduced water vapor permeability, and altered the color of the films. Furthermore, the inclusion of these components increased the tensile strength and elongation at the breaking point of the films. Additionally, the films exhibited improved thickness, moisture resistance, and antimicrobial activity.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2022)
Article
Agriculture, Multidisciplinary
Yun Jeong Kim, In Young Lee, Tae-Eun Kim, Jae Hoon Lee, Yong Gi Chun, Bum-Keun Kim, Min Hyeock Lee
Summary: This study confirms that the physical stability of protein emulsions can be enhanced by co-stabilizing with lecithin, promoting their application in various foods. The emulsions have a particle size of less than 250 nm and a polydispersity index of less than 0.3. The higher the lecithin content, the higher the viscosity and the higher the amount of free fatty acids released in the in vitro digestion model.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Chemistry, Applied
H. T. Kristensen, Q. Denon, I. Tavernier, S. B. Gregersen, M. Hammershoj, P. Van der Meeren, K. Dewettinck, T. K. Dalsgaard
Summary: This study evaluated the functional properties of WPI and PPI blends under different pH conditions and found that co-precipitation could improve the functional properties of PPI, but improvements could also be obtained by simply blending PPI and WPI.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Ting-Ting Gao, Jing-Xue Liu, Xin Gao, Guo-Qi Zhang, Xiao-Zhi Tang
Summary: The stability and digestive properties of a dual-protein emulsion consisting of soy protein isolate (SPI) and whey protein isolate (WPI) were systematically studied. The particle size and viscosity of the dual-protein emulsion system decreased with an increase in WPI, likely due to the electric charge on the emulsion droplets. Emulsions with ratios of 3:7 and 5:5 exhibited the highest activity, and stability increased with increasing WPI. The study also found that WPI improved the antioxidant properties and nutritional value of the dual-protein emulsion.
Article
Food Science & Technology
Sarizan Sabari, Norliza Julmohammad, Haque Akanda Md Jahurul, Patricia Matanjun, Noorakmar Ab. Wahab
Summary: The research used an in vitro infant digestive static model to investigate the digestibility of whey protein isolate-lactose (WPI-Lac). The results showed that WPI-Lac was completely digested after 5 minutes of gastric digestion, while WPI was not digested within 60 minutes. The beta-lactoglobulin of WPI-Lac was found to be similar to that of WPI at pH 3.0. After 60 minutes of duodenal digestion at pH 6.5, WPI-Lac was completely digested, and the alpha-lactalbumin of WPI decreased. The peptides identified were similar to 2 kilodalton (kDa) in conjugated protein, indicating a high level of protein degradation due to hydrolysis.
Article
Food Science & Technology
Karoline Ferreira Silva, Clara Suprani Marques, Anderson de Freitas Junior, Marali Vilela Dias, Fabio Akira Mori
Summary: This study aimed to produce whey protein isolate (WPI) multifunctional films incorporated with different concentrations of Kraft lignin (KL) solubilized in alkaline solution. The films showed improved properties such as higher fracture resistance, hydrophobicity, and glass transition temperature. They also had antioxidant and UV-blocking functionalities. However, the films were not heat sealable. Lignin solubilization in alkali proved to be an efficient methodology for producing multifunctional WPI films.
Article
Food Science & Technology
Yun Jeong Kim, Bum-Keun Kim, Min Hyeock Lee
Summary: In this study, the effects of small molecular surfactants on the physical stability of protein-stabilized Pickering nanoemulsions were investigated. Results showed that the addition of small molecular surfactants improved the physical stability and storage stability of the nanoemulsions.
Article
Chemistry, Multidisciplinary
Alev Emine Ince-Coskun, Ozgul Ozdestan-Ocak
Summary: This study designed a functional high-protein kefir product and investigated its physicochemical and textural properties during storage. The results showed that the protein content of the product doubled without altering its texture, making it a potential alternative drink for elderly and obese individuals in need of high protein intake.
Article
Chemistry, Physical
Hunter Gartner, Yana Li, Eva Almenar
APPLIED SURFACE SCIENCE
(2015)
Article
Food Science & Technology
Natalie Page, Jaime Gonzalez-Buesa, Elliot T. Ryser, Janice Harte, Eva Almenar
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2016)
Article
Food Science & Technology
Noor Zainah Adzaly, Andrea Jackson, Iksoon Kang, Eva Almenar
Article
Food Science & Technology
Xueying Zhong, Muhammad Siddiq, Dalbir S. Sogi, Bruce Harte, Kirk D. Dolan, Eva Almenar
LWT-FOOD SCIENCE AND TECHNOLOGY
(2017)
Article
Agronomy
Sangeeta Chopra, Sangram Dhumal, Patrick Abeli, Randolph Beaudry, Eva Almenar
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2017)
Article
Food Science & Technology
Christopher T. Wilson, Janice Harte, Eva Almenar
LWT-FOOD SCIENCE AND TECHNOLOGY
(2018)
Article
Food Science & Technology
Maruscha Pfeiffer Pranata, Jaime Gonzalez-Buesa, Sangeeta Chopra, Kikyung Kim, Yamil Pietri, Perry K. W. Ng, Laurent M. Matuana, Eva Almenar
FOOD AND BIOPROCESS TECHNOLOGY
(2019)
Article
Biotechnology & Applied Microbiology
Victor Jayeola, Sanghyup Jeong, Eva Almenar, Bradley P. Marks, Keith L. Vorst, J. Wyatt Brown, Elliot T. Ryser
JOURNAL OF FOOD PROTECTION
(2019)
Article
Chemistry, Applied
Argus Cezar da Rocha Neto, Randolph Beaudry, Marcelo Maraschin, Robson Marcelo Di Piero, Eva Almenar
Article
Polymer Science
Jack Fehlberg, Chun-Lung Lee, Laurent M. Matuana, Eva Almenar
JOURNAL OF APPLIED POLYMER SCIENCE
(2020)
Review
Food Science & Technology
Gauri Awalgaonkar, Randolph Beaudry, Eva Almenar
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2020)
Article
Engineering, Environmental
Sydney McKay, Pramit Sawant, Jack Fehlberg, Eva Almenar
Summary: Orange peel powder can be used to produce antimicrobial films, inhibiting the growth and spore production of various fungi. The study demonstrates the antimicrobial capacity of orange peel powder and its potential for producing antimicrobial food packaging.
Article
Food Science & Technology
Dylan Spruit, Eva Almenar
Summary: This study characterizes the e-commerce food packaging market through an online questionnaire survey of consumer packaged goods companies active in US e-commerce, identifying the future trends and changes required for online grocery packaging to improve food shelf life extension and waste reduction.
FOOD PACKAGING AND SHELF LIFE
(2021)
Article
Engineering, Chemical
Jack Fehlberg, Sydney McKay, Laurent M. Matuana, Eva Almenar
Summary: This study investigated the production of LLDPE/OP films using blown film extrusion and evaluated the effect of OP content on film morphology and properties. The results showed that blown LLDPE/OP films containing up to 11.5% OP could be produced, with similar water barrier, crystallinity, and melting temperature to neat LLDPE films, but lower tensile strength and elongation at break. The addition of OP also enhanced the UV and visible light blocking capacity of the films.
JOURNAL OF FOOD ENGINEERING
(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)
