Related references
Note: Only part of the references are listed.
Article
Chemistry, Applied
Cong Yuan et al.
Summary: The aim of this research was to extract beta-glucan from highland barley (HBBG), investigate its prebiotic potentials, and evaluate the effects of co-microencapsulation of HBBG with probiotics on cell survival during gastrointestinal digestion. In vitro fermentation of HBBG resulted in increased gas production, OD600 value, and the production of short chain fatty acids, as well as decreased pH. Addition of HBBG improved encapsulation efficiency and reduced moisture content. Microcapsules with added HBBG showed significantly improved cell survival during gastrointestinal digestion, with higher viability and fewer cracked pieces as the amount of HBBG increased. This study demonstrates the prebiotic potential of HBBG and highlights the protective effects of co-microencapsulation with probiotics during gastrointestinal digestion.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Awa Fanny Massounga Bora et al.
Summary: In this study, a polysaccharide (MP1) was isolated from Momordica charantia, which was then used to formulate composite gels with Whey Protein Isolate (WPI). The MP-WPIs demonstrated superior water holding capacity, emulsifying properties, and thermal stability compared to WPI gels. MP-WPIs also showed potential prebiotic activity with enhanced probiotic survival and effective biological activity against metabolic syndrome (MS).
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Biochemistry & Molecular Biology
Giuseppina Gullifa et al.
Summary: Recently, there has been an increasing interest in developing functional foods with encapsulated probiotic bacteria due to their positive impact on human health. Incorporating probiotics into dairy products has been a major challenge, especially for non-refrigerated products. This study utilized spray drying technology to produce a novel nutraceutical formulation using lactic acid bacteria (LAB) and demonstrated that it can maintain a good storage stability of probiotics at room temperature. The optimized formulation showed promising characteristics in terms of providing a sufficient amount of viable cells after digestion and protecting the probiotics during the microencapsulation process by spray drying.
Article
Polymer Science
Fengchao Zhou et al.
Summary: Native starch from different botanical origins was modified by octenyl succinic anhydride (OSA) to introduce octenyl succinic (OS) groups, resulting in different OS-starch with varying levels and degree of substitution. The structural properties of the OS-starch and its ability to stabilize Pickering emulsions were studied. It was found that OSA modification had no effect on the morphology or crystal structure of the starch, but significantly increased contact angle and particle size distribution. The emulsifying capacity was improved by OSA, with higher levels of modification leading to better stability of the emulsions.
Article
Food Science & Technology
Junmiao Zhang et al.
Summary: This study investigated the complex coacervation of soy protein isolate (SPI) and Flammulina velutipes polysaccharide (FVP), and found that suitable amounts of FVP reduced the turbidity of the SPI solution. The formation of SPI/FVP coacervates occurred spontaneously under electrostatic interaction and went through a nucleation and growth process. The content of alpha-helix increased with the concentration of NaCl ions, while the content of beta-sheet increased with the increase of FVP.
FOOD SCIENCE AND HUMAN WELLNESS
(2023)
Article
Chemistry, Applied
Ronghai Hu et al.
Summary: The objective of this research was to investigate the survival of probiotic bacteria encapsulated in soy protein isolate (SPI) matrix using different encapsulation techniques and the influences of various factors on their survival. The results showed that microcapsules fabricated using SPI-PEC coacervation or TGase induced crosslinking provided good protection to the probiotic cells during gastric digestion, heat/UV treatment and storage. However, the combination of these two modification methods resulted in microcapsules with lower cross-linking degree and loose package structure, leading to negative effects on cell viability during gastric digestion and storage. Among the formulations tested, SPI-PEC microparticles offered the best protection to probiotic cells due to the thermal stability and digestion resistibility of pectin.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Haodong Yao et al.
Summary: The aim of this study was to investigate the in vitro gastrointestinal digestion and storage properties of Lactobacillus plantarum 550 encapsulated in soy protein isolate (SPI) and peach gum polysaccharide (PG) through spray drying. The combination of SPI and PG showed positive effects on both gastric resistance and storage stability of cells. The study demonstrates that SPI combined with PG may provide effective protection to cells not only during spray drying, but also during storage and gastrointestinal digestion.
Article
Chemistry, Applied
Lili Tian et al.
Summary: Different methods were used to monitor transformations and protein-polysaccharide complexes formation resulting from the interaction of whey protein isolate (WPI) and Tremella fuciformis polysaccharide (TPS) over the pH range of 2.0-7.0. The WPI:TPS ratio and biopolymer concentration altered phase boundaries and critical pH values.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Qi Guo et al.
Summary: This study enhanced the protective ability of Lactobacillus plantarum by Maillard reaction products under stress conditions and in vitro digestion. Encapsulation improved the survival of bacteria in kefir, providing valuable information for the development of functional probiotic food products.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Food Science & Technology
Bo Zhang et al.
Summary: Spray-dried capsaicin microcapsules were fabricated using whey protein and modified starch as wall materials. The study investigated the impact of protein/starch ratio on the physicochemical characteristics and stability of the microcapsules. The research showed that microencapsulation significantly improved the stability and water-solubility of capsaicin.
Article
Chemistry, Applied
Kai Chen et al.
Summary: Microcapsules of Sichuan pepper essential oil were successfully developed using complex coacervation, which improved the stability, solubility, and bioactivity of the oil. The microcapsules exhibited good thermal and storage stability, slow-release property in model foods, and enhanced antibacterial activity while preserving antioxidant activity. This study provided valuable information for utilizing novel carriers to deliver essential oils and offered a new pathway for the utilization of plant waste.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Liqing Qiu et al.
Summary: Complex coacervates were successfully prepared using MBPI and APP to encapsulate REO. The resulting microcapsules showed high encapsulation efficiency and maintained antioxidant capacities of REO during storage. These REO microcapsules exhibited superior thermal stability and sustained release capability, making them suitable for application as functional food additives.
FOOD HYDROCOLLOIDS
(2022)
Review
Biochemistry & Molecular Biology
Ewa Kowalska et al.
Summary: Probiotics and probiotic therapy have been rapidly developing in recent years due to an increasing number of people suffering from digestive system disorders and diseases related to intestinal dysbiosis. To increase the resistance of bacterial cells to external conditions, researchers have proposed the process of microencapsulation, with using vegetable protein microcapsules as an innovative approach.
Article
Polymer Science
Angela Myrra Puspita Dewi et al.
Summary: This study investigated the effect of moisture level on the physicochemical properties of OSA starch during heat moisture treatment (HMT) pretreatment. Results showed that a higher moisture content led to a decrease in crystallinity and gelatinization enthalpy, as well as surface damage and cracking of the starch granules. However, when HMT was performed with the right moisture content, OSA starch with the maximum DS value and reaction efficiency was obtained. The OSA esterification after HMT-25% MC resulted in the highest DS value (0.0086) and reaction efficiency (35.86%). The H25-OSA starch exhibited good water resistance and high cold water solubility. FTIR analysis confirmed the substitution of hydroxyl groups in HMT starch with carbonyl and carboxyl ester groups of OSA.
Article
Biochemistry & Molecular Biology
Fenfen Wang et al.
Summary: In this study, propionylated potato starch with different degrees of substitution was prepared, and the potential of encapsulating Lactobacillus rhamnosus GG was analyzed. The results showed that propionylation increased the thermal stability and resistance to digestion and hydrophobicity of the starch. The micro-capsulated LGG derived from propionylated starch demonstrated higher resistance to acidic conditions and greater storage stability at low temperatures.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Chemistry, Applied
Ming Yin et al.
Summary: Heat shock and hygroscopicity are two main factors causing low viability of probiotics in spray-dried microcapsules during storage. Combination of hydrophobic polyester shellac with whey protein isolate (WPI) can solve this problem. The best protection during storage is provided by the 1:1 shellac-WPI ratio, as shellac has a moisture barrier effect under moderate humidity.
Article
Food Science & Technology
Jingya Jiang et al.
Summary: This comprehensive review discusses the oils used for LAB microcapsules and their protective mechanisms. It also presents wall materials and modification methods that stabilize co-microcapsules containing lactic acid bacteria and oil.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Nanoscience & Nanotechnology
Zhe Liu et al.
Summary: Shellac nanoparticles (SNPs) produced through the anti-solvent method were used to stabilize Pickering emulsions with different structures. The SNPs showed high hydrophobicity and successfully formed oil-in-water, bi-continuous, and water-in-oil Pickering emulsions. Additionally, the SNPs could be used as templates to prepare porous materials with good water and oil absorption properties.
ACS APPLIED MATERIALS & INTERFACES
(2022)
Article
Agriculture, Multidisciplinary
Xue Huang et al.
Summary: Microcapsules with LAC addition were designed in this study to provide better moisture barrier and controlled release in the digestive tract. Results showed that microcapsules with LAC addition had larger particle size, denser structure, lower hygroscopicity, and slower solubilization in water. Probiotic survivals followed the order of ALG/WPI/LAC >= ALG/WPI >= ALG/LAC > ALG in digestive juices.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Chemistry, Physical
Reza Ghadermazi et al.
Summary: The electrostatic interactions between quince seed mucilage (QSM) and whey protein isolate (WPI) were investigated in this study, resulting in the formation of coacervates. SEM analysis revealed the size and morphology of the coacervates, while FTIR spectra and DSC thermogram confirmed the formation of these complexes. These coacervates show potential for the encapsulation of active substances.
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY
(2021)
Review
Chemistry, Applied
Yabin Guo et al.
Summary: Encapsulation systems using starch as a material have been widely researched for their ability to protect and deliver unstable food ingredients with health benefits. Various techniques have been used to fabricate porous starch and starch particles for loading, protecting, and delivering a range of food ingredients, showing great potential in developing customized foods with desired flavor, nutrition, sensory properties, and shelf-life.
CARBOHYDRATE POLYMERS
(2021)
Article
Chemistry, Applied
Kai Chen et al.
Summary: In this study, eugenol encapsulated multi-core microcapsules were successfully developed using quinoa protein and gum Arabic via complex coacervation, which exhibited good thermal stability and release properties. The microcapsules effectively prolonged the shelf life of minced pork, showing promising potential in meat preservation.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Tian Xu et al.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Jiaying Zhang et al.
Summary: Nanocapsules for zeaxanthin encapsulation were developed through complex coacervation of gelatin and sodium carboxymethyl cellulose. The optimal G-CMC mass mixing ratio was found to be 9:1 with a pH of 4.50. FTIR analysis confirmed the electrostatic interaction in the formation of G-CMC complex coacervates, while thermal gravimetric analysis showed enhanced thermal stability of zeaxanthin through nanoencapsulation.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Sohrab Sharifi et al.
Summary: The study investigated the encapsulation of probiotic bacteria and phytosterols using complex coacervation technique, showing that phytosterols can improve the viability of probiotic bacteria. Freeze-dried microcapsules exhibited better survivability of the probiotic bacteria compared to spray-dried microcapsules.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Jeremy Carpentier et al.
Summary: In this study, the ability of pea protein isolates to form complex coacervates with tragacanth gum was investigated. The results showed that tragacanth gum could be used as an alternative to gum arabic for forming complex coacervates with pea protein isolates based on zeta potential measurements and coacervation yield studies. The specificity of the microparticle surface formed during the spray-drying process was observed to be protein-dependent, indicating a potential application in food and pharmaceutical industries.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Food Science & Technology
Phung Diep Huy Vu et al.
Summary: The study found that the encapsulant weight ratio of whey protein isolate-lignin complex significantly affects the survival rate of spray-dried probiotics, with the 9:1 ratio offering the best protection. Lignin improves the survival of probiotics by enhancing the structure and antioxidant properties of WPI.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Polymer Science
Wei Zhang et al.
Summary: The esterification of high-amylose Japonica rice starch with octenyl succinic anhydride (OSA) improved its functional properties, including decreased relative crystallinity, increased pasting viscosity, swelling power, emulsifying stability, and resistant starch (RS) content. The OSA-modified high-amylose starch could be used as an emulsifier, thickener, and fat replacer in food systems.
Article
Biochemistry & Molecular Biology
Fotini Plati et al.
Summary: This study investigated the intermolecular interactions and structure formation between hemp protein isolate (HPI) and gum Arabic (GA), revealing their complexation mechanisms under different pH and protein to polysaccharide ratios. The results showed that critical phase transition pH shifted to higher values with the increase in ratio (R), until reaching a plateau at ratio 10:1, where complexes were formed even in regions where both biopolymers were negatively charged. Maximum coacervation occurred at ratio R = 2:1 and pHopt = 3.5, with a yield of 92%, confirming the molecular interactions between HPI and GA primarily through electrostatic interactions with secondary stabilization of hydrogen bonds. These findings could be valuable for the development of HPI-GA coacervates as a potential bioactive encapsulation means.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
Qian Liu et al.
Summary: WPI-dextran conjugates were obtained through Maillard reaction for different durations, leading to increased grafting degree and browning index over time. The conjugates showed increased content of alpha-helix, reduced surface hydrophobicity, and increased sulfhydryl content as conjugation progressed, with a decrease in fluorescence intensity. These changes resulted in improved stability of nanoparticles and facilitated a decrease in diameter during heating. Compared to non-conjugated nanoparticles, those from WPI-dextran conjugates exhibited excellent stability against aggregation and dissociation under pH variation and increasing ionic strength.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Yang Lan et al.
Article
Chemistry, Applied
Yue Wang et al.
CARBOHYDRATE POLYMERS
(2020)
Review
Food Science & Technology
Mingfei Yao et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2020)
Article
Biochemistry & Molecular Biology
Tianming Yao et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2020)
Article
Chemistry, Applied
Meng Zhao et al.
FOOD HYDROCOLLOIDS
(2020)
Article
Chemistry, Physical
N. Bhargavi et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
(2020)
Article
Food Science & Technology
Behnaz Naderi et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2020)
Article
Chemistry, Applied
Yiguo Zhao et al.
FOOD HYDROCOLLOIDS
(2019)
Article
Chemistry, Applied
Like Mao et al.
Article
Food Science & Technology
M. M. Cruz-Benitez et al.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2019)
Article
Biochemistry & Molecular Biology
Daniele de Almeida Paula et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2019)
Article
Biochemistry & Molecular Biology
Reza Ghadermazi et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2019)
Article
Food Science & Technology
Thaiane Marques da Silva et al.
FOOD RESEARCH INTERNATIONAL
(2019)
Article
Chemistry, Applied
Like Mao et al.
FOOD HYDROCOLLOIDS
(2018)
Article
Chemistry, Applied
Jun Liu et al.
FOOD HYDROCOLLOIDS
(2017)
Article
Chemistry, Applied
Huan Liu et al.
FOOD HYDROCOLLOIDS
(2016)
Article
Chemistry, Applied
Yakindra Prasad Timilsena et al.
FOOD HYDROCOLLOIDS
(2016)
