Article
Pharmacology & Pharmacy
Bruna Rodrigues Belem, Gustavo Vaiano Carapeto, Michele Georges Issa, Humberto Gomes Ferraz
Summary: D-limonene, derived from citrus essential oils, has potential therapeutic benefits but is highly volatile, posing challenges in pharmaceutical formulations. This study explores microemulsions as a promising delivery system for volatile compounds, with a focus on thermal protection for D-limonene. The results show that microemulsions can be formulated at room temperature and provide enhanced oxidative stability for D-limonene, making them a viable strategy for protection against elevated temperatures.
Article
Chemistry, Applied
Sophie J. Gaspard, Prateek Sharma, Ciaran Fitzgerald, John T. Tobin, James A. O'Mahony, Alan L. Kelly, Andre Brodkorb
Summary: CMP has a significant impact on the heat-induced denaturation and gelation of whey proteins at pH 6.4 and 7.2, including increasing denaturation and gelation temperatures and affecting the structure of the gel.
FOOD HYDROCOLLOIDS
(2021)
Article
Green & Sustainable Science & Technology
Xinchen Ye, Antonio J. Capezza, Vasantha Gowda, Richard T. Olsson, Christofer Lendel, Mikael S. Hedenqvist
Summary: Covalently crosslinked protein networks from whey protein nanofibrils exhibit sustainable high-performance as foams, with excellent chemical resistance and mechanical strength even at high temperatures. By adding plasticizers, the mechanical performance of the foams is improved significantly, making them suitable for harsh environments.
ADVANCED SUSTAINABLE SYSTEMS
(2021)
Article
Food Science & Technology
Anne Vuholm Sunds, Ida Schwartz Roland, Lotte Bach Larsen, Nina Aagaard Poulsen
Summary: Milk glycosidases, especially alpha-mannosidase and beta-glucuronidase, have shown thermal stability, making them suitable for infant nutrition and nutraceutical products. However, whey protein isolates have very low glycosidase activity, making them a better choice to avoid degradation of bioactive sugars.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Qiwei Du, Xuehua Ji, Fei Lyu, Jianhua Liu, Yuting Ding
Summary: The study revealed that Ca2+ had a significant impact on the stability of high-calorie whey protein emulsion after high-temperature sterilization. Specifically, concentrations above 1.5 mM led to decreased stability, while concentrations below 1.5 mM resulted in better storage stability. Additionally, the rheological behavior of the emulsion shifted from shear-thickening to shear-thinning with increasing Ca2+ concentration post-sterilization.
FOOD HYDROCOLLOIDS
(2021)
Article
Forestry
Lijie Qu, Zhenyu Wang, Jing Qian, Zhengbin He, Songlin Yi
Summary: The study found that soaking pretreatment with aluminum sulfate can effectively improve the thermal stability of wood, reduce the heat treatment temperature, and promote the formation of a carbon layer on the wood surface during heat treatment, thus improving its dimensional and thermal stability.
EUROPEAN JOURNAL OF WOOD AND WOOD PRODUCTS
(2021)
Review
Chemistry, Physical
Waqar Ahmed, Yiqiang Zhan, Hongtao Zhang, Xueling Zhou, Mehmood Shahid, Farhan Mudasar, Qudrat Ullah Khan
Summary: Several studies have been conducted on nanoparticles and nanosuspensions, including metal oxides, graphene oxide, and carbon-based materials. These materials are in high demand for various applications. Conventional fluids have limited thermal and heat transfer properties, so alternative heat exchanging liquids are needed. This report focuses on synthesizing nanoparticles, preparing nanofluids, and improving their stability, thermophysical characteristics, and heat transfer properties. The study found that well-dispersed and stable nanofluids showed enhanced thermal and heat transfer properties compared to conventional fluids. The report also discusses the challenges of stability and longer suspension of solid nanoparticles in nanofluids, and reports on the improvement in thermophysical and thermal properties of metal oxides, ceramics, graphene oxide, and carbon nanotubes based nanofluids.
JOURNAL OF MOLECULAR LIQUIDS
(2023)
Article
Biochemistry & Molecular Biology
Sergey Belenov, Alina Nevelskaya, Alexey Nikulin, Mikhail Tolstunov
Summary: This research investigates the effects of different pretreatment methods on a PtCu/C catalyst synthesized through the co-deposition of metal precursors. Treatment in a 1 M HNO3 solution for 1 h slightly increases the activity of the catalyst in the oxygen electroreduction reaction. The sample treated at 350 degrees C under an argon atmosphere for 1 h exhibits a 1.7 times higher specific activity compared to the untreated sample. Durability testing shows that both the acid treatment and thermal treatment improve the residual activity of the PtCu/C catalyst compared to the as-prepared state.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Mohammadreza Khalesi, Richard J. FitzGerald
Summary: MPC85 samples with different levels of native whey protein were compared for their technofunctional properties, showing differences in flowability, viscosity, color properties, emulsification, and buffering capacity. The study demonstrated that MPCs with varying levels of WP denaturation could be targeted for different functional applications. Further research is needed to determine the minimal/maximum level of denaturation required to induce technofunctional property differences.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Chemistry, Applied
Arno G. B. Wouters, Jeroen Boeve, Heleen Dams, Iris J. Joye
Summary: Whey protein nanoparticles can be stabilized through heat pretreatment in aqueous ethanol, resulting in improved stability against redissolution and disintegration, and aggregation upon thermal incubation and long-term storage. Insights gained from this study are valuable for developing controlled release nanoparticles with specific release kinetics.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Yejun Zhong, Jincheng Zhao, Taotao Dai, Jiangping Ye, Jianyong Wu, Tingting Chen, Chengmei Liu
Summary: The study found that forming composites with PUE can effectively enhance the emulsifying properties of WPI, with the optimal concentration being 0.5%. PUE not only reduces the droplet size of the emulsions, but also increases the surface charge, improving the stability of the emulsions.
Article
Chemistry, Applied
Yao Meng, Xiao Zhao, Yunqing Jiang, Qingfeng Ban, Xibo Wang
Summary: The Maillard reaction was used to improve the functionality of proteins by covalent interaction with monosaccharides. This study prepared WPI/DT conjugates using dry heating treatment and investigated the effects of different Maillard reaction conditions on the structure and properties of the conjugates. The Maillard reaction significantly changed the gel properties and thermal stability of the WPI/DT conjugates. The study provides a theoretical basis for utilizing DT as a food ingredient to enhance the functional properties of WPI.
Article
Biochemistry & Molecular Biology
Yueyue Meng, Huiyu Zhu, Lingyu Han, Zhe Xu, Yu Zou, Kun Ma, Tingting Li
Summary: Cow's milk protein contains allergens S-lactoglobulin and α-lactalbumin. This study found that complexes formed by sonicated whey protein isolate (WPI) and epigallocatechin gallate (EGCG) had low allergenicity in mice. The complexes reduced allergic rea ctions and intestinal damage by modulating immune responses and promoting intestinal flora diversity, indicating a potential strategy for reducing food allergenicity.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Biochemistry & Molecular Biology
Juho Antti Sirvio, Matias Lakovaara
Summary: The study explores a fast dissolution and regeneration pretreatment method to produce regenerated cellulose nanofibers (RCNFs) through mechanical disintegration, which exhibit excellent mechanical properties. Both dissolving and birch pulps were successfully transformed into nanofibers without chemical modification, showcasing superior mechanical performance.
Article
Chemistry, Applied
Xi Chen, Yanming Guan, Maomao Zeng, Zhaojun Wang, Fang Qin, Jie Chen, Zhiyong He
Summary: This study investigated the effect of whey protein isolate (WPI) and phenolic copigments on the color and anthocyanin stability of mulberry anthocyanin extract (MAE) subjected to heat treatment. The results showed that rutin had the strongest copigmentation effect on MAE, and the combination of WPI and rutin improved the color stability and thermal degradation rate of MAE.
Article
Food Science & Technology
Chao Chen, Qixin Zhong, Zhengxing Chen
Summary: This study successfully encapsulated quercetin in whey protein isolate using a green, efficient pH-driven method, which significantly increased its water solubility and potential bioavailability. The encapsulation improved the bioaccessibility and cellular uptake of quercetin, indicating the enhanced physical and potentially biological properties of quercetin.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Shan Hong, Vermont P. Dia, Seung Joon Baek, Qixin Zhong
Summary: This study successfully encapsulated apigenin with whey protein isolate through nanoencapsulation, maintaining its anticancer activity and enhancing cellular uptake, proapoptotic effects, and bioavailability, which may be significant for incorporating lipophilic phytochemicals in functional beverages for disease prevention.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Tao Wang, Jiaxin Wu, Ren Wang, Qixin Zhong
Summary: This article reviews the pH-cycle technology for producing self-assembled nanostructures using food-grade molecules. The pH-cycle technology utilizes pH-dependent interactions to form nanostructures, which can be used as novel functional food ingredients. The nanostructures can enhance food quality, safety, healthfulness, and sustainability.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Chemistry, Applied
Inseob Choi, Nan Li, Qixin Zhong
Summary: This study investigates the potential of using freeze-dried mushroom microparticles loaded with curcumin and quercetin as antioxidants in cooked beef patties. The results demonstrate the successful loading of curcumin and quercetin into the microparticles, resulting in improved antioxidative effect and inhibition of lipid oxidation. The study highlights the potential of porous mushroom matrices for enhancing food quality by loading lipophilic antioxidants.
Article
Biotechnology & Applied Microbiology
Huaiqiong Chen, Yongguang Guan, Anyi Wang, Qixin Zhong
Summary: The combination of TO and scCO(2) treatments significantly improved the disinfection effectiveness on raw almonds inoculated with E. coli K12. Temperature had the most significant effect on log reduction.
Article
Biochemistry & Molecular Biology
Nan Li, Qixin Zhong
Summary: The transacylation reaction was used to prepare protein-polysaccharide conjugates as emulsifiers, which were able to stabilize oil-in-water emulsions. The NaCas content reduced droplet size, while the alginate moiety stabilized oil droplets via electrostatic and steric mechanisms.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Food Science & Technology
Huaiqiong Chen, Qixin Zhong
Summary: Essential oils have antimicrobial activities against bacteria, but their water-insolubility and unpleasant sensory properties limit their usage. This study prepared self-emulsified nanoemulsions containing multiple essential oils with synergistic antibacterial activities, which remained stable and effective after 180-day storage. These nanoemulsions could potentially be used as natural preservatives in food products to improve food safety.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Agriculture, Dairy & Animal Science
Nan Li, Inseob Choi, Jennifer Vuia-Riser, Brandon Carter, MaryAnne Drake, Qixin Zhong
Summary: This study investigated the sensory and physical properties of lemon-flavored beverages with different levels of nonfat dry milk (NFDM) during storage. The findings showed that the beverage with 5% NFDM had higher aroma and lemon flavor, as well as a preferred appearance by consumers. Storing the beverages at a lower temperature contributed to better stability.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Food Science & Technology
Sawitree Suwannasang, Qixin Zhong, Benjawan Thumthanaruk, Savitri Vatanyoopaisarn, Dudsadee Uttapap, Chureerat Puttanlek, Vilai Rungsardthong
Summary: This study compared the physicochemical properties of yogurt fortified with microencapsulated polyunsaturated fatty acids. The microcapsules were found to distribute evenly in the yogurt and enhance the release of free fatty acids, but also weakened the yogurt structure.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Engineering, Biomedical
Hao Zhang, Ren Wang, Chao Wu, Wei Feng, Qixin Zhong, Xianfu Chen, Tao Wang, Chuanbin Mao
Summary: This study reports the self-assembly of milk casein and rice protein into protein nanoparticles with controllable release profiles. These nanoparticles can be efficiently uptaken by breast cancer cells and effectively kill cancer cells. The solid core of the nanoparticles completely inhibits tumor growth. This research opens up a new avenue for producing biomaterials with controllable interior topologies relevant to drug release profiles through diffusion-mediated nanoscale carving.
Article
Food Science & Technology
Nan Li, Qixin Zhong
Summary: This study found that adding sodium caseinate to spray-dried milk protein dispersions can improve the static and dynamic hydration properties of the powders, with the 1:1 treatment showing the best dispersion and fastest dissolution.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Multidisciplinary
Ying Wan, Huilong Liu, Zhengxing Chen, Chao Wu, Qixin Zhong, Ren Wang, Wei Feng, Xianfu Chen, Jinliang Zhang, Tao Wang, Zunmin Zhang, Bernard P. Binks
Summary: The construction of 2D Janus biointerfaces and 3D enteric biomaterials was achieved through the self-adaptation of 1D protein-polysaccharide nanostructures at the oil-water interface. These biomaterials consist of a protein dermis that accommodates oil droplets as a reservoir for bioactive compounds, and a polysaccharide epidermis that protects them from gastric degradation. The retention time of a bioactive cargo in the intestinal tract can be controlled by adjusting the thickness of the epidermis. This study highlights the importance of skin-inspired construction of enteric biomaterials using self-adaptation of 1D nanostructures at the oil-water interface, which can be tailored for specific therapeutic efficacies in intestinal treatments.
Review
Agriculture, Multidisciplinary
Huiwen Wang, Qixin Zhong, Jun Lin
Summary: The use of IgY derived from hyperimmune egg yolk as a passive immune agent shows promise in combating microbial infections. However, the development of effective IgY products for humans and animals has faced challenges including stability, purification, immunogenicity, and repertoire diversity. This review provides an overview of these challenges and potential solutions, and also discusses the exploration of IgY technology in the fight against the COVID-19 pandemic.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Biotechnology & Applied Microbiology
Claire N. Schamp, Nitin Dhowlaghar, Lauren K. Hudson, Daniel W. Bryan, Qixin Zhong, Elizabeth M. Fozo, Ahmed Gaballa, Martin Wiedmann, Thomas G. Denes
Summary: Bacteriophages can be evolved to have improved abilities to control specific foodborne pathogens. In this study, researchers selected for mutant phages with improved infection kinetics in whole milk through experimental evolution. They identified two gene mutations that affected the surface charge of proteins and demonstrated that the fat content in milk is crucial for the expression of this phenotype. The findings highlight the potential of experimental evolution in developing condition-specific phage-based biocontrols in the food industry.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Andrea Nieto-Veloza, Shan Hong, Matthew Reeder, Mee-Ja Sula, Doris H. D'Souza, Qixin Zhong, Vermont P. Dia
Summary: This study investigated the protective effect of the soy peptide lunasin in an in vivo model of susceptibility to inflammatory bowel disease (IBD) and identified its potential mechanism of action in vitro. The results showed that lunasin could reduce susceptibility to inflammation and levels of proinflammatory cytokines. Lunasin exhibited anti-inflammatory properties and decreased susceptibility to IBD in genetically susceptible mice.
JOURNAL OF NUTRITIONAL BIOCHEMISTRY
(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.
