Article
Pharmacology & Pharmacy
Denisa Lizonova, Filip Hladek, Stanislav Chvila, Adam Balaz, Stepanka Stankova, Frantisek Stepanek
Summary: Pharmaceutical nanocrystals, particularly curcumin nanocrystals stabilized by phospholipids enriched with polyethylene glycol, show promise as a highly effective solution-like drug delivery system with improved bioactivity and anticancer potential.
INTERNATIONAL JOURNAL OF PHARMACEUTICS
(2022)
Article
Food Science & Technology
Longwei Jiang, Ning Xia, Fenghui Wang, Cancan Xie, Rong Ye, Hongjie Tang, Huajiang Zhang, Yingzhu Liu
Summary: This study successfully synthesized curcumin/beta-cyclodextrin inclusion complex nanoparticles using flexible and efficient nanoprecipitation method. The encapsulation efficiency reached over 70% at a ratio of 1:2 or 1:1, and the particle size was around 200 nm. The results from various characterization techniques confirmed the construction of nanoparticles and their stability. Encapsulation of curcumin improved its bioavailability, and the nanoparticles exhibited excellent physicochemical stability. Nanoprecipitation shows promise in synthesizing CD-based nanoparticles with enhanced stability and bioavailability.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Nuntinee Ritthibut, Su-Jin Oh, Seung-Taik Lim
Summary: Fermentation of rice bran with different Aspergillus strains enhanced cosmeceutical activities and levels of bioactive components. Aspergillus sojae sample showed the highest radical scavenging and tyrosinase inhibitory activities after 6 days, while A. brasiliensis sample exhibited the highest elastase inhibitory activity. Proper control of fermentation period is critical to maintain the phenolic acids and cosmeceutical activities.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Analytical
Lele Zhou, Lu Wang, Ning Ma, Yizhen Wan, Yu Zhang, Hao Liu, Weiping Qian
Summary: This study developed a novel and effective strategy to monitor the real-time release of hydrophobic cargo curcumin using a lipid-curcumin-loaded silica colloidal crystal film controlled by lipase. The degradation of a digestible lipid complex triggered by lipase resulted in the real-time release of curcumin, which was tracked by changes in optical thickness. The study also found that the addition of soluble dietary fiber delayed the release rate of curcumin.
ANALYTICAL CHEMISTRY
(2022)
Article
Pharmacology & Pharmacy
Ana Brotons-Canto, Carlos J. Gonzalez-Navarro, Ana Gloria Gil, Eduardo Asin-Prieto, Maria Jose Saiz, Josep Manuel Llabres
Summary: Curcumin is a natural compound with high antioxidant and anti-inflammatory activities, but has limited clinical application due to low solubility and rapid metabolism. Incorporating curcumin in zein nanoparticles significantly increased oral bioavailability by 9-fold compared to standard curcumin extract, and showed superior effectiveness to other bioavailability-enhanced curcumin complexes currently available. This nanoparticle-based formulation has great potential as a nutraceutical for oral curcumin administration.
Article
Food Science & Technology
Hua Jin, Lifeng Shang, Yuhang Xue, Ying Wan, Chang Liu, Zhijun Fan, Jing Xu, Qingshan Zhao
Summary: This study aimed to investigate the digestion of rice bran protein hydrolysate (RBPH)-stabilized curcumin nanoemulsions in the oral and gastrointestinal tracts and the effect of digestion factors on lipolysis rate and curcumin bioaccessibility. The results showed that RBPH nanoemulsion underwent extensive flocculation during oral digestion, while RBP nanoemulsion had a smaller increase in droplet size. Pepsin destroyed the conformation of RBPH emulsion during gastric digestion. RBPH emulsion had higher lipolysis rate and curcumin bioaccessibility during simulated small intestine digestion.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Terrence Dent, Robert Hallinan, Chureeporn Chitchumroonchokchai, Farnaz Maleky
Summary: This study investigates the effects of curcumin on the structure formation and physical properties of oleogels made with rice bran wax, and examines the bioaccessibility of curcumin in these lipid systems. Results show that curcumin affects the microstructural properties of oleogels and increases its bioaccessibility with increasing rice bran wax concentration.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
(2022)
Article
Food Science & Technology
Ting Li, Li Wang
Summary: This study successfully fabricated rice glutelin fibrils-stabilized Pickering emulsion for loading curcumin. It was found that the fibril-stabilized emulsion showed high curcumin encapsulation efficiency and strong gel strength, while the particle-prepared emulsion exhibited weak gel strength and rapid curcumin release. Overall, the sustainable and biocompatible protein amyloid showed excellent performance in encapsulating curcumin and improving curcumin bioavailability.
Review
Biochemistry & Molecular Biology
Levente Zsolt Racz, Csaba Pal Racz, Lucian-Cristian Pop, Gheorghe Tomoaia, Aurora Mocanu, Ioana Barbu, Melinda Sarkozi, Ioana Roman, Alexandra Avram, Maria Tomoaia-Cotisel, Vlad-Alexandru Toma
Summary: Curcumin is a plant compound with various biological activities, and it can form molecular complexes with proteins, carbohydrates, lipids, and natural compounds, enhancing its bioactivity and bioavailability. This review explores strategies to improve the bioactivity and bioavailability of curcumin through derivatization, focusing on protein-curcumin complexes and their thermodynamic features. It also considers the interactions of curcumin with nanomaterials and natural compounds.
Review
Chemistry, Applied
Ardiansyah
Summary: Rice bran, a by-product of rice milling, is rich in functional bioactive compounds. Utilizing solid-state fermentation can increase its value and bioactivity, making it a strategy for producing rice bran as a functional ingredient for health promotion.
JOURNAL OF OLEO SCIENCE
(2021)
Article
Chemistry, Multidisciplinary
Hanine Zakaria, Riham El Kurdi, Digambara Patra
Summary: The main purpose of this paper is to design curcumin loaded PLGA nanocapsules for the selective detection of dopamine using fluorescence spectroscopy. The nanocapsules were synthesized using a solid-in-oil-in-water (s/o/w) emulsion technique and were coated with a poly(diallyldimethylammonium)chloride (PDDA) polymer. The nanocapsules showed high selectivity and specificity towards dopamine, and the fluorescence emission technique was found to be selective, easy, fast, and low cost for the determination of dopamine.
Review
Pharmacology & Pharmacy
Rita Tabanelli, Simone Brogi, Vincenzo Calderone
Summary: This article discusses the issue of low bioavailability of curcumin and introduces strategies to improve its bioavailability, including the use of adjuvants, complexed/encapsulated curcumin, specific curcumin formulations, and curcumin nanoparticles. Clinical trial results show that improved bioavailability leads to increased therapeutic efficacy, and advancements in nanoparticle technology hold great promise for developing curcumin-based therapeutic agents.
Article
Biophysics
Ali Mahmoudi, Prashant Kesharwani, Muhammed Majeed, Yong Teng, Amirhossein Sahebkar
Summary: Curcumin is a natural compound with promising therapeutic benefits, but it suffers from low solubility and bioavailability. Incorporating curcumin into gold nanoparticles can improve its properties and enhance its anticancer and antioxidant capacities. Additionally, the combination of nanogold and curcumin can be utilized in various therapeutic methods.
COLLOIDS AND SURFACES B-BIOINTERFACES
(2022)
Review
Biology
Julia Gornicka, Martyna Mika, Oliwia Wroblewska, Pawel Siudem, Katarzyna Paradowska
Summary: Turmeric is a strong-taste spice commonly used in Indian cuisine. It has been used for culinary and medicinal purposes for thousands of years. The main component of turmeric is curcumin, which has been extensively studied due to its various biological activities such as anticancer, antibacterial, anti-inflammatory, and antiaging effects. However, the poor bioavailability and water solubility of curcumin hinder its clinical application.
Review
Biochemistry & Molecular Biology
Hilda Amekyeh, Enas Alkhader, Rayan Sabra, Nashiru Billa
Summary: This review discusses the potential use of CUR-NPs in cancer treatment. CUR incorporation into nanoparticles enhances its pharmaceutical and therapeutic significance, improving solubility, absorption, bioavailability, stability, plasma half-life, targeted delivery, and anticancer effect. Promising anticancer activity suggests the potential application of CUR-NPs, but clinical reports are limited. Further clinical trials are needed to ensure effective translation into clinical applications.
Review
Food Science & Technology
Tianyi Guo, Otobong Donald Akan, Feijun Luo, Qinlu Lin
Summary: Polysaccharides, derived from natural products, are valued for their effective health-related activities. Recent studies have shown that polysaccharides exert biological effects through epigenetic mechanisms, participating in the regulation of immunity, inflammation, metabolism, and antioxidant damage. This review comprehensively summarizes and discusses the latest advances in the biological functions of dietary polysaccharides via epigenetic regulations.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Dan Li, Feijun Luo, Tianyi Guo, Shuai Han, Hanqing Wang, Qinlu Lin
Summary: Inflammation is a major factor affecting human health, and NF-kappa B plays a crucial role in its development. Lignans, important constituents of natural plants, are proven to have anti-inflammatory activities. This review systematically summarizes the types, structures, and sources of lignans, as well as their influence on mitigating inflammation. Lignans target NF-kappa B with various mechanisms to inhibit inflammatory cytokine expressions in the inflammatory response.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Agriculture, Multidisciplinary
Mengyuan Li, Zuomin Hu, Tianyi Guo, Tiantian Xie, Yanqin Tang, Xiuxiu Wu, Feijun Luo
Summary: Cancer poses a serious public health problem, and traditional treatments often have unavoidable side effects. Natural products with wide sources and low toxicity are gaining attention for their therapeutic effects. Polysaccharides have been shown to have potential in fighting cancer, but the molecular mechanisms are not well understood. Recent studies indicate that dietary polysaccharides play a vital role in cancer prevention and treatment by regulating the mammalian target of rapamycin (mTOR) pathway. This article systematically summarizes the progress in targeting mTOR signaling by dietary polysaccharides in cancer prevention and their molecular mechanisms, providing valuable references for investigators in this cutting-edge field.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Dan Li, Tiantian Xie, Tianyi Guo, Zuomin Hu, Mengyuan Li, Yanqin Tang, Qi Wu, Feijun Luo, Qinlu Lin, Hanqing Wang
Summary: Edible bird's nest is believed to have many health benefits. This study investigated the effects of sialic acid on ulcerative colitis and found that it reduces inflammation and MAPK phosphorylation in vivo. In vitro, sialic acid inhibits pro-inflammatory cytokine production, MAPK pathway activation, NF-kappa B and AP-1 transcriptional activities, and promotes cell survival by increasing the Bcl-2/Bax ratio and decreasing the activation of Cyt-c, Caspase-9 and Caspase-3. These findings suggest that sialic acid could be a potential candidate for the prevention of ulcerative colitis.
JOURNAL OF FUNCTIONAL FOODS
(2023)
Review
Biochemistry & Molecular Biology
Wei Xu, Yi Luo, Jiaxin Yin, Mengzhen Huang, Feijun Luo
Summary: Aging is accompanied by a decline in physiological functions and an increased risk of age-related diseases. AMPK plays a crucial role in regulating energy and cellular processes, and nutritional interventions targeting AMPK can delay aging and prevent age-related diseases. Polyphenols, found in human diets, function as important anti-inflammatory and antioxidant agents and can regulate cellular processes associated with aging through AMPK signaling. Therefore, targeting AMPK signaling pathway with dietary polyphenols may serve as a novel anti-aging strategy.
Article
Food Science & Technology
Yaping Zhou, Qi Wu, Wen Yu, Fan Ye, Yunyun Cao, Otobong D. Akan, Xiuxiu Wu, Tiantian Xie, Han Lu, Fuliang Cao, Feijun Luo, Qinlu Lin
Summary: This study explores the anti-fatigue mechanism of Gastrodia elata Bl. using an exercise-induced fatigue model and network pharmacology. It was found that Gastrodin had significant anti-fatigue effects, improved biochemical indexes, and influenced various pathways. Oxidation and inflammatory factors played a crucial role in the anti-fatigue mechanism, and Gastrodin promoted Nrf2 pathway activation while inhibiting the expression of inflammatory factors. This study provides important insights for the development of Gastrodin-functional foods or anti-fatigue drugs.
Review
Food Science & Technology
Zhongxing Chu, Shuai Han, Yi Luo, Yaping Zhou, Lingfeng Zhu, Feijun Luo
Summary: This review systematically examined the effects of dietary flavonoids on gut microbes and their metabolites, concluding that flavonoids can improve cognitive function through the gut-brain axis. Flavonoids can be absorbed through the intestine, cross the blood-brain barrier, and enter brain tissue, exerting anti-inflammatory, antioxidant, neuroprotective and anti-apoptotic effects, thus ameliorating age-related cognitive disorders.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Biochemistry & Molecular Biology
Dandan Qin, Shuai Han, Menglin Liu, Tianyi Guo, Zuomin Hu, Yaping Zhou, Feijun Luo
Summary: This review summarizes the extractions, purifications, and structural characterizations of Phellinus linteus polysaccharides (PLPs), and analyzes their biological functions and molecular mechanisms. The structure-activity relationships of PLPs are closely associated with their antioxidation and anti-tumor activities. Further exploration of the structure-activity relationships, biological functions, and mechanisms of PLPs will contribute to the development of functional foods.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Xudong He, Feiyan Yang, Chunai Liu, Xin Wen, Xueying Zhang, Shuguo Sun, Feijun Luo, Qinlu Lin
Summary: The use of tempering has been found effective for improving the milling quality of rice. This study focused on the influence mechanism of tempering treatments on the storage quality of dried rice. Results showed that high temperature tempering (DTHT) had the greatest impact on reducing the increase in fatty acid value, off-flavor compound content, cooked rice hardness, cross-sectional cracks, and ratio of broken rice during rice drying and storage. DTHT samples also exhibited less oxidative damage, maintained higher mitochondrial antioxidant capacities and membrane integrity, and showed a significantly lower increase in mitochondrial malondialdehyde. Mitochondrial superoxide dismutase and malondialdehyde were found to be significantly correlated with various quality indicators of rice. The influence mechanism of tempering on rice storage quality is likely attributed to its ability to maintain mitochondrial antioxidant capacities and membrane integrity.
JOURNAL OF CEREAL SCIENCE
(2023)
Review
Nutrition & Dietetics
Junjun Shen, Yejia Liu, Xiaoling Wang, Jie Bai, Lizhong Lin, Feijun Luo, Haiyan Zhong
Summary: Rapeseed oil is the third most consumed culinary oil in the world, known for its high content of unsaturated fatty acids. Recent studies have identified nine functional components in rapeseed oil that contribute to its health benefits, including vitamin E, flavonoids, squalene, carotenoids, glucoraphanin, indole-3-Carbinol, sterols, phospholipids, and ferulic acid. This review highlights the potential of rapeseed oil for the development of functional foods.
Review
Food Science & Technology
Yaping Zhou, Zhongxing Chu, Yi Luo, Feiyan Yang, Fuliang Cao, Feijun Luo, Qinlu Lin
Summary: Due to the fast-paced lifestyle, many people suffer from unexplained fatigue, which can have a serious impact on their health and daily functioning. Dietary polysaccharides have been found to have specific anti-fatigue effects and can be activated during food processing or gastrointestinal transit. This review aims to summarize the latest advances in understanding the biological processes of exercise-induced fatigue and the potential molecular mechanisms of dietary polysaccharides in alleviating fatigue.
Article
Food Science & Technology
Xiuxiu Wu, Tianyi Guo, Feijun Luo, Qinlu Lin
Summary: Brown rice is a traditional health food with various active substances that have preventive and therapeutic effects on many diseases. This review systematically summarizes the efficacy of brown rice on cardiovascular diseases, hyperlipidemia, hypertension, diabetes, obesity, osteoporosis, neurodegenerative diseases, cancer, immune disorders, inflammation, anxiety, liver and stomach damage. It also analyzes the underlying mechanisms.
FOOD SCIENCE AND HUMAN WELLNESS
(2023)
Review
Food Science & Technology
Tiantian Xie, Qi Wu, Han Lu, Zuomin Hu, Yi Luo, Zhongxing Chu, Feijun Luo
Summary: The main bioactive components and biological functions of leeks were systematically reviewed, and the action mechanisms of bioactive components were discussed in this paper. As a common food, the health benefits of leeks are not well known, and there is no systematic summary of leek investigations. In light of this, it is valuable to review the recent progress and provide reference to investigators in the field, which will promote future applications and investigations of leeks.
Article
Biochemistry & Molecular Biology
Shuai Han, Xiuxiu Wu, Lingfeng Zhu, Han Lu, Xuke Ling, Yi Luo, Zuomin Hu, Yaping Zhou, Yiping Tang, Feijun Luo
Summary: This study aimed to investigate the effects of germinated brown rice (GBR) on gut microbiota and lipid metabolism in high-fat diet-fed mice. The results showed that GBR could alleviate hyperlipidemia by reducing blood lipid levels and improving gut microbiota disorder.
Article
Biochemistry & Molecular Biology
Sisi Yan, Jihong Chen, Lingfeng Zhu, Tianyi Guo, Dandan Qin, Zuomin Hu, Shuai Han, Ji Wang, Froilan Bernard Matias, Lixin Wen, Feijun Luo, Qinlu Lin
Summary: This study aimed to investigate the anti-hypercholesterolemia effect of oryzanol and its association with the gut microbiota and metabolites. The results showed that oryzanol supplementation decreased body fat accumulation and serum lipids, and reversed the changes of the gut microbiota and metabolites induced by high fat and cholesterol diet.
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)
