☆ 4.7 Article

Characteristics and in vitro digestion of resveratrol encapsulated in Pickering emulsions stabilized by tea water-insoluble protein nanoparticles

FOOD CHEMISTRY-X (2023)

Related references

Note: Only part of the references are listed.

Article Chemistry, Applied

Low density lipoprotein-pectin complexes stabilized high internal phase pickering emulsions: The effects of pH conditions and mass ratios

Zhenshun Li et al.

Summary: This study explored the feasibility of using egg yolk low density lipoproteins (LDL) and pectin (PE) as naturally occurring nanoparticles to prepare high internal phase Pickering emulsions (HIPEs), and examined the role of PE in improving emulsifying stability. The results showed that the particle sizes and surface activities of LDL-PE complexes depended on electrostatic interactions, with smaller particles and higher surface activity formed under neutral pH conditions or higher concentrations of PE. The stability of HIPEs was enhanced when using LDL-PE complexes as stabilizers compared to using free LDL as stabilizers.

FOOD HYDROCOLLOIDS (2023)

Add to Collection

Article Biophysics

Enhancing bioaccessibility and bioavailability of carotenoids using emulsion-based delivery systems

Nuntarat Boonlao et al.

Summary: Consumption of foods rich in antioxidants, vitamins, and minerals can boost the immune system to fight infections. Carotenoids, with multiple functions, face limitations in aqueous applications due to their lipophilic nature and instability, necessitating suitable delivery systems for enhanced solubility and bioavailability.

COLLOIDS AND SURFACES B-BIOINTERFACES (2022)

Add to Collection

Article Biophysics

High internal phase Pickering emulsions stabilized by egg yolk low density lipoprotein for delivery of curcumin

Zhenshun Li et al.

Summary: The role of egg yolk low density lipoprotein (LDL) as a stabilizer in high internal phase Pickering emulsions (HIPEs) was comprehensively studied. The optimal formulation of HIPEs was found to be 80% oil phase and 2% LDL concentration, which resulted in small and uniform droplets. After freeze-thawing cycles, the gel structure of HIPEs was restored through simple rehomogenization. Encapsulation of curcumin into Pickering HIPEs improved its photostability and bioaccessibility.

COLLOIDS AND SURFACES B-BIOINTERFACES (2022)

Add to Collection

Article Chemistry, Applied

Characteristics of Pickering emulsions stabilized by tea water-insoluble protein nanoparticles at different pH values

Zhongyang Ren et al.

Summary: The study found that the characteristics of TWIPNs vary at different pH values, with the inability to stabilize Pickering emulsions at pH 3. Results also showed that TWIPNPEs at pH 5 had higher flocculation index, indicating aggregation of small emulsion droplets due to bridging flocculation. Moreover, TWIPNPEs at pH 7-11 maintained zeta potential and exhibited gel-like properties under neutral and alkaline conditions.

FOOD CHEMISTRY (2022)

Add to Collection

Article Chemistry, Applied

Lactoferrin particles assembled via transglutaminase-induced crosslinking: Utilization in oleogel-based Pickering emulsions with improved curcumin bioaccessibility

Tianhang Xia et al.

Summary: The study found that the optimal environmental condition for the preparation of lactoferrin particles assembled via transglutaminase-induced crosslinking was pH 8, TG concentration 100 U/g, temperature 50°C, and crosslinking time 2 hours. The TG-LF particle-stabilized oleogel-based Pickering emulsions showed good performance in curcumin delivery, providing a new idea for the preparation of Pickering emulsifiers and enriching the knowledge in the field of oleogel-based Pickering emulsions.

FOOD CHEMISTRY (2022)

Add to Collection

Article Food Science & Technology

Impact of high-pressure homogenization on physico-chemical, structural, and rheological properties of quinoa protein isolates

Lan Luo et al.

Summary: The impact of high pressure homogenisation (HPH) on the physico-chemical, microstructural, and rheological properties of quinoa protein isolate (QPI) suspensions was investigated. The results showed that HPH treatment could alter the aggregation state, particle size, and surface properties of the protein, leading to improved solubility, emulsifying and foaming capabilities, as well as the formation of stronger and more homogeneous gel structures.

FOOD STRUCTURE-NETHERLANDS (2022)

Add to Collection

Article Chemistry, Applied

The influence of Ca2+/K+ weight ratio on the physicochemical properties and in vitro digestion behavior of resveratrol-loaded Pickering emulsions encapsulated in alginate/Κ-carrageenan hydrogel beads

Bi Wu et al.

Summary: In this study, alginate/kappa-carrageenan hydrogel beads encapsulated with resveratrol-loaded Pickering emulsions were developed. The appropriate cross-linking solution improved the efficiency and properties of the hydrogel beads. The imaging and spectroscopy techniques confirmed the formation and encapsulation process. The strategy also enhanced the stability of resveratrol without affecting its antioxidant capacity.

REACTIVE & FUNCTIONAL POLYMERS (2022)

Add to Collection

Article Chemistry, Applied

Pickering emulsions-chitosan hydrogel beads carrier system for loading of resveratrol: Formulation approach and characterization studies

Bi Wu et al.

Summary: The study evaluated a novel resveratrol carrier with excellent physical stability and antioxidant properties, no cytotoxicity to cells, sustained release of resveratrol within 12 hours, and significantly enhanced resveratrol accumulation during dermal applications.

REACTIVE & FUNCTIONAL POLYMERS (2021)

Add to Collection

Article Food Science & Technology

Improving resveratrol bioavailability using water-in-oil-in-water (W/O/W) emulsion: Physicochemical stability, in vitro digestion resistivity and transport properties

Aimin Shi et al.

Summary: Evaluations were conducted on the physical and chemical stability of a W/O/W emulsion containing resveratrol under various conditions, revealing its stability and protective effects for resveratrol under specific parameters.

JOURNAL OF FUNCTIONAL FOODS (2021)

Add to Collection

Article Chemistry, Applied

Characteristics and application of fish oil-in-water pickering emulsions structured with tea water-insoluble proteins/κ-carrageenan complexes

Zhongyang Ren et al.

Summary: The study demonstrated that fish oil gels prepared using PEs stabilized by TWIP/KC mixtures exhibit improved stability and elasticity, making them suitable for real food manufacture. The addition of KC led to structural changes in TWIP, promoting enhanced emulsion stability.

FOOD HYDROCOLLOIDS (2021)

Add to Collection

Article Food Science & Technology

Effect of heat-treated tea water-insoluble protein nanoparticles on the characteristics of Pickering emulsions

Zhongyang Ren et al.

Summary: The study analyzed the impact of heat-treated TWIPNs on Pickering emulsions, showing that heat treatment leads to changes in molecular structure and enhanced intermolecular forces, affecting the stability of the emulsions.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Add to Collection

Review Food Science & Technology

Protein nanoparticles for Pickering emulsions: A comprehensive review on their shapes, preparation methods, and modification methods

Ting Zhang et al.

Summary: Protein nanoparticles with different shapes are widely studied for their natural sources, non-toxicity, easy extraction, good surface activity, and emulsion stabilization abilities. The preparation methods can be classified into natural self-assembly, physical, chemical, and enzymatic methods, while the modification methods include physical mixing and chemical crosslinking at the oil/water interface. This research provides insight into the properties of protein nanoparticles and their potential in stabilizing Pickering emulsions.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

Add to Collection

Article Chemistry, Applied

Pickering emulsion gel stabilized by octenylsuccinate quinoa starch granule as lutein carrier: Role of the gel network

Songnan Li et al.

FOOD CHEMISTRY (2020)

Add to Collection

Article Chemistry, Applied

Effects of sucrose addition on the rheology and structure of iota-carrageenan

Dongying Yang et al.

FOOD HYDROCOLLOIDS (2020)

Add to Collection

Article Biochemistry & Molecular Biology

Enhancing trans-resveratrol topical delivery and photostability through entrapment in chitosan/gum Arabic Pickering emulsions

Asma Sharkawy et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Add to Collection

Article Biochemistry & Molecular Biology

Characteristics and rheological behavior of Pickering emulsions stabilized by tea water-insoluble protein nanoparticles via high-pressure homogenization

Zhongyang Ren et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Add to Collection

Article Chemistry, Applied

Combination of sodium alginate with tilapia fish gelatin for improved texture properties and nanostructure modification

Li Cheng Sow et al.

FOOD HYDROCOLLOIDS (2019)

Add to Collection

Article Chemistry, Applied

Encapsulation of β-carotene in wheat gluten nanoparticle-xanthan gum-stabilized Pickering emulsions: Enhancement of carotenoid stability and bioaccessibility

Dongwen Fu et al.

FOOD HYDROCOLLOIDS (2019)

Add to Collection

Article Biochemistry & Molecular Biology

Improved emulsion stability and resveratrol encapsulation by whey protein/gum arabic interaction at oil-water interface

Ping Shao et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

Add to Collection

Article Food Science & Technology

Functional properties and structural profiles of water-insoluble proteins from three types of tea residues

Zhongyang Ren et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

Add to Collection

Review Food Science & Technology

Pectin polymers as wall materials for the nano-encapsulation of bioactive compounds

Abdur Rehman et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

Add to Collection

Article Chemistry, Applied

Novel food-grade Pickering emulsions stabilized by tea water-insoluble protein nanoparticles from tea residues

Zhongyang Ren et al.

FOOD HYDROCOLLOIDS (2019)

Add to Collection

Review Food Science & Technology

Interpolymeric Complexes Formed Between Whey Proteins and Biopolymers: Delivery Systems of Bioactive Ingredients

Monique Barreto Santos et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2018)

Add to Collection

Article Biochemistry & Molecular Biology

Development of antioxidant gliadin particle stabilized Pickering high internal phase emulsions (HIPEs) as oral delivery systems and the in vitro digestion fate

F. Z. Zhou et al.

FOOD & FUNCTION (2018)

Add to Collection

Review Food Science & Technology

Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends

Jie Xiao et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)

Add to Collection

Article Pharmacology & Pharmacy

Preparation and in vitro/in vivo evaluation of resveratrol- loaded carboxymethyl chitosan nanoparticles

Yuangang Zu et al.

DRUG DELIVERY (2016)

Add to Collection

Article Chemistry, Applied

Nutraceutical delivery systems: Resveratrol encapsulation in grape seed oil nanoemulsions formed by spontaneous emulsification

Gabriel Davidov-Pardo et al.

FOOD CHEMISTRY (2015)

Add to Collection

Review Food Science & Technology

Trends in Encapsulation Technologies for Delivery of Food Bioactive Compounds

Verica Dordevic et al.

FOOD ENGINEERING REVIEWS (2015)

Add to Collection

Article Chemistry, Applied

Bioavailability of encapsulated resveratrol into nanoemulsion-based delivery systems

Mariarenata Sessa et al.

FOOD CHEMISTRY (2014)

Add to Collection

Article Biochemistry & Molecular Biology

Encapsulation and release of hydrophobic bioactive components in nanoemulsion-based delivery systems: impact of physical form on quercetin bioaccessibility

Hector Pool et al.

FOOD & FUNCTION (2013)

Add to Collection

Article Chemistry, Physical

Crystals and crystallization in oil-in-water emulsions: Implications for emulsion-based delivery systems

David Julian McClements

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2012)

Add to Collection

Article Pharmacology & Pharmacy

Pharmacokinetics of resveratrol metabolic profile in healthy humans after moderate consumption of red wine and grape extract tablets

Maria Rotches-Ribalta et al.

PHARMACOLOGICAL RESEARCH (2012)

Add to Collection

Article Chemistry, Physical

Behaviour of protein-stabilised emulsions under various physiological conditions

Harjinder Singh et al.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2011)

Add to Collection

Article Agriculture, Multidisciplinary

Evaluation of the Stability and Antioxidant Activity of Nanoencapsulated Resveratrol during in Vitro Digestion

Mariarenata Sessa et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)

Add to Collection

Article Nanoscience & Nanotechnology

Antioxidant Coating of Micronsize Droplets for Prevention of Lipid Peroxidation in Oil-in-Water Emulsion

Maria V. Lomova et al.

ACS APPLIED MATERIALS & INTERFACES (2010)

Add to Collection

Article Chemistry, Applied

Behaviour of an oil-in-water emulsion stabilized by β-lactoglobulin in an in vitro gastric model

Anwesha Sarkar et al.

FOOD HYDROCOLLOIDS (2009)

Add to Collection

Article Medical Laboratory Technology

HPLC-tandem mass spectrometric method to characterize resveratrol metabolism in humans

Mireia Urpi-Sarda et al.

CLINICAL CHEMISTRY (2007)

Add to Collection

Article Agriculture, Multidisciplinary

Role of continuous phase protein on the oxidative stability of fish oil-in-water emulsions

H Faraji et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)

Add to Collection

Article Agriculture, Multidisciplinary

Front-face fluorescence spectroscopy study of globular proteins in emulsions: Influence of droplet flocculation

V Rampon et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)

Add to Collection

© Peeref 2019-2024. All rights reserved.