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Hyunnho Cho Hee Jae Lee Ki Seon Yu Yu Mi Choi Keum Taek Hwang 《International Journal of Food Science & Technology》2017,52(8):1770-1776
Electrostatic complexes between sodium caseinate (NaCas) and high‐methoxyl pectin (HMP) or carboxymethyl cellulose (CMC) were used to stabilise curcumin in this study. Effect of pH on the characteristics of the complex was evaluated, finding pH 4 was optimum. Zeta potential of NaCas‐CMC (?33.59) was larger than that of NaCas‐HMP (?22.19) at pH 4, implying higher colloidal stability. The complexes protected curcumin from heat treatment, and antioxidant activity of curcumin bound to the complexes was similar to that of native curcumin. Incorporation of sucrose partially prevented freeze drying‐induced aggregation of the complex, especially for NaCas‐HMP. In a model beverage, curcumin bound to the complexes showed higher colour stability. In vitro bioaccessibility of curcumin bound to NaCas‐HMP (53.0%) and NaCas‐CMC (51.6%) was higher than the native curcumin (21.4%). This study suggests that curcumin bound to the complexes, especially NaCas‐HMP‐bound curcumin may be used as a potential food colourant where transparency is needed. 相似文献
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Nickolaos G Diftis Themis A Pirzas Vassilios D Kiosseoglou 《Journal of the science of food and agriculture》2005,85(5):804-808
Gelatin–pectin mixed solution incubated under mild alkaline conditions for a period of 4 h exhibited an improvement of emulsion stability in terms of both droplet coalescence and serum separation. Application of SDS–PAGE provided evidence for gelatin–pectin hybrid formation possibly due to amide bonds between the lysine group residues of protein and the esterified carboxyl groups of the polysaccharide. The superior stabilizing properties of the heat‐treated protein–polysaccharide conjugate is attributed to the enhancement of the repulsive steric forces operating between emulsion oil droplets, as a result of conjugate adsorption through their protein moiety. Copyright © 2004 Society of Chemical Industry 相似文献
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David Julian McClements 《Journal of food science》2015,80(7):N1602-N1611
There has been a surge of interest in the development of nanoscale systems for the encapsulation, protection, and delivery of lipophilic nutrients, vitamins, and nutraceuticals. This review article highlights the challenges associated with incorporating these lipophilic bioactive components into foods, and then discusses potential nanoscale delivery systems that can be used to overcome these challenges. In particular, the desirable characteristics required for any nanoscale delivery system are presented, as well as methods of fabricating them and of characterizing them. An overview of different delivery systems is given, such as microemulsions, nanoemulsions, emulsions, microgels, and biopolymer nanoparticles, and their potential applications are discussed. Nanoscale delivery systems have considerable potential within the food industry, but they must be carefully formulated to ensure that they are safe, economically viable, and effective. 相似文献
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Yun‐Hui Cheng Wen‐Juan Tang Zhou Xu Li Wen Mao‐Long Chen 《International Journal of Food Science & Technology》2018,53(2):372-380
Dextran was grafted on to rice protein (RP) by the wet‐heating Maillard reaction, and the structure and functional properties of the rice protein–dextran conjugates (RPDCs) were investigated. The RPDCs obtained by the Maillard reaction exhibited superior functionality compared with original RP. The solubility, emulsifying activity index, emulsifying stability index, foaming activity index and foaming stability of the RPDCs increased by factors of 7.50, 1.79, 2.20, 1.69 and 2.01, respectively, compared to original RP. The molecular weight, particle size distribution, surface hydrophobicity, secondary structures, amino acid compositions and chemical bonds of RPDCs were also characterised. The structure–function relationship was preliminary discussed, and the relationship suggests that the improvements in the functional properties were closely related to structural changes. 相似文献
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Jaroslaw Czubinski Krzysztof Dwiecki 《International Journal of Food Science & Technology》2017,52(3):573-585
Interactions between the different compounds present in foods are common and have influence on the nutritional and functional properties of food products. Among a wide range of these interactions, the formation of complexes between proteins and phenolic compounds seems to be the most important issue. Complexation of the phenolic compounds with proteins can be analysed considering several aspects. These complexes might strongly affect nutritional potential of polyphenols by masking their antioxidant capacity, and on the other hand might have influence on the structure of proteins which may cause their precipitation or decrease susceptibility to digestion. The complexity of protein–phenolic compound interactions is a challenge for food analysts and forced researchers to establish a wide range of analytical methods, allowing determination of complexes formation. The main aim of this review is to give researchers an overview of the currently used methods that can be applied to study the interactions between proteins and phenolic compounds. 相似文献
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Methavee Peanparkdee Satoshi Iwamoto Chaleeda Borompichaichartkul Kiattisak Duangmal Ryo Yamauchi 《International Journal of Food Science & Technology》2016,51(3):649-655
Mulberry leaf extracts were generated using four concentrations of ethanol (50%, 60%, 70%, and 95% v/v). A 60% ethanolic mulberry leaf extract (60E) yielded a high total phenolic content (TPC) and antioxidant activity using 1, 1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical scavenging and a ferric reducing antioxidant power (FRAP) assay. Coating materials were derived using a combination of soy protein isolates (SPI) and low methoxyl (LM) pectin in a 1:1 ratio. The effect of various parameters on microencapsulation, such as pH (3.5, 4.0, and 4.5) and the concentration of coating materials (2.5, 5.0 and 7.5% w/v), was studied. Microcapsules produced using 60E as a core material at pH 4.0 with 7.5% of coating material showed a high encapsulation yield, encapsulation efficiency, TPC and antioxidant activity. 相似文献
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A sodium caseinate (NaCN)–maltodextrin (Md100) conjugate was prepared by a Maillard-type reaction by dry heat treatment of a NaCN–Md100 mixture at 60 °C and 79% relative humidity for 4 days. Conjugation resulted in a 35.7% loss of available amino groups in the NaCN and a 25.9% loss of available reducing groups in the Md100. The crude conjugate was purified by batch anion exchange chromatography to remove non-conjugated Md100. Purification reduced the available reducing groups in the conjugate from 74.1% to 23.7% and increased the protein content from 45.6% to 83.9%. The emulsifying properties of the conjugates were assessed in oil-in-water (o/w) emulsions; crude and purified conjugate stabilised emulsions had improved storage stability and freeze–thaw stability when compared to NaCN stabilised emulsions. Purified conjugate stabilised emulsions had better thermal stability than NaCN, NaCN–Md mixture and non-purified conjugate stabilised emulsions. These results indicate a potential for these NaCN–Md conjugates as speciality functional food ingredients. 相似文献
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β-胡萝卜素具有多种对人体有益的生理活性,但其物理化学不稳定性、低水溶性,这些都会导致β-胡萝卜素低的生物利用率,从而极大地限制了β-胡萝卜素在食品工业中的应用。近年来,为了改善β-胡萝卜素的物化不稳定性、低水溶性及低的生物利用率,越来越多利用不同包埋技术构建的食品级运载体系来负载β-胡萝卜素。载β-胡萝卜素食品级运载体的研究与开发能够更加广泛地提高β-胡萝卜素的应用。本文综述了近年来不同包埋形式的食品级运载体系对β-胡萝卜素的负载特性和所存在的相关问题,为开发性能优良的食品级运载体系和提高β-胡萝卜素的稳定性、生物利用率提供一定理论的参考。 相似文献
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ABSTRACT: There is a pressing need for edible delivery systems to encapsulate, protect, and release bioactive lipids within the food, medical, and pharmaceutical industries. The fact that these delivery systems must be edible puts constraints on the type of ingredients and processing operations that can be used to create them. Emulsion technology is particularly suited for the design and fabrication of delivery systems for encapsulating bioactive lipids. This review provides a brief overview of the major bioactive lipids that need to be delivered within the food industry (for example, ω-3 fatty acids, carotenoids, and phytosterols), highlighting the main challenges to their current incorporation into foods. We then provide an overview of a number of emulsion-based technologies that could be used as edible delivery systems by the food and other industries, including conventional emulsions, multiple emulsions, multilayer emulsions, solid lipid particles, and filled hydrogel particles. Each of these delivery systems could be produced from food-grade (GRAS) ingredients (for example, lipids, proteins, polysaccharides, surfactants, and minerals) using simple processing operations (for example, mixing, homogenizing, and thermal processing). For each type of delivery system, we describe its structure, preparation, advantages, limitations, and potential applications. This knowledge can be used to facilitate the selection of the most appropriate emulsion-based delivery system for specific applications. 相似文献
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Chunka Zhou Chuanqing Huang Lu Li Yunong Tian Jin Zhang Lin Lin Changzhu Li Yong Ye 《Journal of food science》2024,89(2):881-899
Apricot polysaccharides (APs) as new types of natural carriers for encapsulating and delivering active pharmaceutical ingredients can achieve high-value utilization of apricot pulp and improve the solubility, the stability, and the antibacterial activity of insoluble compounds simultaneously. In this research, the purified APs reacted with bovine serum albumin (BSA) by the Maillard reaction, and with d -α-tocopheryl succinate (TOS) and pheophorbide A (PheoA) by grafting to fabricate two materials for the preparation of curcumin (Cur)-encapsulated AP–BSA nanoparticles (CABNs) and Cur-embedded TOS–AP–PheoA micelles (CTAPMs), respectively. The biological activities of two Cur nano-delivery systems were evaluated. APs consisted of arabinose (22.36%), galactose (7.88%), glucose (34.46%), and galacturonic acid (31.32%) after the optimized extraction. Transmission electron microscopy characterization of CABNs and CTAPMs displayed a discrete and non-aggregated morphology with a spherical shape. Compared to the unencapsulated Cur, the release rates of CABNs and CTAPMs decreased from 87% to 70% at 3 h and from 92% to 25% at 48 h, respectively. The antioxidant capacities of CABNs and CTAPMs were significantly improved. The CTAPMs exhibited a better antibacterial effect against Escherichia coli than CABNs due to the synergistic photosensitive effect between Cur and PheoA. 相似文献
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《Food Science & Nutrition》2018,6(4):878-883
Nowadays, the environmental problems due to the use of synthetic films and packages have caused the production of natural edible coatings or films. The aim of this study was to produce an edible whey protein–alginate coating with different concentrations of lactoperoxidase system to control the microbial load and increase the shelf life of chicken thigh meat stored in refrigerated condition (4 ± 1°C). So, after the provision of the alginate–whey protein coating incorporated with the lactoperoxidase system (at concentrations of 2%, 4%, and 6% in alginate–whey protein solution), microbial experiments were conducted for the period of 8 days. Three batches of organisms, including total aerobic mesophilic bacteria, Enterobacteriaceae, and Pseudomonas aeruginosa in samples, were tested by culturing in appropriate conditions. Results indicated that the coating had a substantial inhibitory effect on all lots. Also, the antimicrobial activity of coating increased with increase in lactoperoxidase system concentration in alginate–whey protein coating. 相似文献
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Microemulsions are thermodynamically stable, transparent, low viscosity, and isotropic dispersions consisting of oil and water stabilized by an interfacial film of surfactant molecules, typically in conjunction with a cosurfactant. Microemulsions (so-called due to their small particle size; 5-100 nm) have found application in a wide variety of systems, such as pharmaceutical and oil recovery, but their application in food systems has been hindered by the types of surfactant permissible for use in food. The objective of this review is to provide an overview of the structures and phase behavior of microemulsions, methods of microemulsion formation, and techniques which may be used for characterization. A comprehensive review of previous work on both food-grade microemulsion systems, and non-food-grade systems of specific food interest is included. The application of microemulsions as reaction media, their ability to solubilize proteins and hence their use as a separation technique is also documented. In addition, attention is focused on the application of microemulsions as delivery systems for delivery of bioactive compounds, and the links between microemulsions and increased bioavailability. Future research, both applied and fundamental, should focus on surfactants which are not restricted for use in foods. 相似文献
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Young's modulus of heat-denatured gels of calcium alginate and bovine serum albumin (BSA) was determined and compared to the modulus of BSA gels containing sodium alginate and to pure BSA gels. Ionic strength, pH, and calcium concentration were varied. The BSA/Ca-alginate gels were either prepared with
-glucono-δ-lactone (GDL) and CaCO3 to induce alginate gelation before the gelation of BSA, or by soaking heat-denatured BSA/Na-alginate gels in a CaCl2 solution. BSA/Ca-alginate gels were stronger than BSA/Na-alginate gels at all conditions, and stronger than pure BSA gels up to higher pH values and up to somewhat higher ionic strengths than BSA/Na-alginate gels. The strength of BSA/Ca-alginate gels was highly dependent on the strength of the alginate gel. This was shown by variation of the calcium concentration and by soaking the gels in EDTA, NaCl, and CaCl2 solutions. When BSA/Na-alginate or BSA/Ca-alginate gels prepared at optimum conditions were soaked in solutions of higher ionic strength or pH, no reduction in gel strength was observed. Consequently, they were much stronger than gels that were prepared directly at high pH or ionic strength. The results may suggest that the alginate network in a BSA/Ca-alginate gel increases the effectiveness of electrostatic BSA-alginate cross-links or entanglements. However, other explanations are also possible. 相似文献
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酚类物质已被证实具有降低冠心病、糖尿病、癌症和其他慢性疾病患病率的功能,近年来,如何将其作为生物活性物质应用到在食品和药品领域受到广泛关注。然而酚类物质的低水溶性、低稳定性、被动扩散方式以及在胃肠道环境中的损失限制了其在人体内的生物利用度。目前解除这些限制的最佳方法就是基于食品运载体封装技术对酚类物质进行包埋,这种方法已被证实可有效提高活性成分的稳定性和生物利用度。本文介绍了酚类物质的功能性质和评价其生物利用度的常见方法,对现有的运载体系及其在提高酚类物质生物利用度方面的应用现状进行综述,最后针对目前研究中存在的问题对未来酚类物质运载体系的研究方向提出合理建议。 相似文献
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The aim of this work was to study the change in the structural and functional properties of a native soy protein isolate (I) induced by the incorporation of carrageenan (C). Two types of samples were used: samples lyophilized from mixtures of I and C dispersions (IC ratio: 20:1 to 8:1), and samples prepared in situ with I and C powders (IC ratio: 5:1 to 1:1). In both kinds of I:C samples a new endotherm (DSC), which may be attributed to the IC-complex, and an increase in the thermal stability of 7S and 11S soy globulins was observed. In in situ samples, at a high ionic strength and C content, an increase in the temperature of this new endotherm was observed. 7S fraction was thought to be further involved in the formation of the complex; result confirmed through experiments carried out with 7S-C and 11S-C mixtures. The complex formation modified the pH-solubility profile of soy proteins. As the amount of C increased, a decrease in solubility—to a greater extent in the acidic zone—was observed. The loss of solubility was accompanied by a decrease in the surface hydrophobicity of soluble fractions. Electrostatic as well as hydrophobic interactions would be involved in the complex formation, depending on environmental conditions.Concerning the rheological behavior of such systems, the addition of C allowed the formation of gels of a greater gelation velocity and higher viscoelasticity compared to I dispersions. Results showed that lyophilized I:C mixtures can be employed as gelling agents with improved properties regarding independent ingredients. On the other hand, gelation of I dispersions of very low protein concentration can be performed through the addition of carrageenan in appropriate proportions. 相似文献
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Liling Zhang;Yang Hu;Ling Jiang; 《Comprehensive Reviews in Food Science and Food Safety》2024,23(6):e70043
With the rapid advancements in nutrition and dietary management, infant formulas for special medical purposes (IFSMPs) have been developed to cater to the unique nutraceutical requirements of infants with specific medical conditions or physiological features. However, there are various challenges in effectively preserving and maximizing the health benefits of the specific nutraceuticals incorporated in IFSMPs. This review provides an overview of the nutritional compositions of various IFSMPs and highlights the challenges associated with the effective supplementation of specific nutraceuticals for infants. In addition, it emphasizes the promising potential of emulsion delivery systems, which possess both encapsulation and delivery features, to significantly improve the solubility, stability, oral acceptance, and bioavailability (BA) of nutraceutical bioactives. Based on this information, this work proposes detailed strategies for designing and developing model IFSMP emulsions to enhance the BA of specially required nutraceuticals. Key areas covered include emulsion stabilization, selective release mechanisms, and effective absorption of nutraceuticals. By following these proposals, researchers and industry professionals can design and optimize emulsion-based IFSMPs with enhanced health benefits. This review not only outlines the developmental states of IFSMP formulations but also identifies future research directions aimed at improving the physiological health benefits of IFSMPs. This effort lays the theoretical groundwork for the further development of emulsion-type IFSMP in infant formula (IF) industry, positioning the IF industry to better meet the complex needs of infants requiring specialized nutrition. 相似文献