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Article
Chemistry, Applied
Busra Demir et al.
Summary: B group vitamins, except folate, are involved in cellular energy production. Vegetables are essential for a healthy diet as they contribute to the intake of B group vitamins. The studied vegetables showed limited levels of vitamins B-1, B-2, and B-3, with low bioaccessibility.
Article
Food Science & Technology
Zhen Wu et al.
Summary: This study aimed to develop a novel codelivery system for simultaneous loading of fl-carotene and curcumin. The aggregates of octenylsuccinated Gastrodia elata starch (OSGES) were found to efficiently load and control the release of both compounds. The codelivery system showed potential for use in functional foods and dietary supplements.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Yingjie Yu et al.
Summary: Germination combined with cold stress results in enhanced accumulation of GABA in black rice grains. Cold stress at 0 degrees C for 1 h and germination for 72 h induces the highest GABA content, with a 51.54% higher level compared to the control. The GABA shunt plays a major role in enhancing GABA accumulation, while the degradation of polyamines is partly promoted but the direct synthesis of GABA is suppressed.
Article
Chemistry, Applied
Yu Zhang et al.
Article
Biochemistry & Molecular Biology
Ying Li et al.
Summary: In this study, a novel hydrogel microbeads, consisting of carboxymethylcellulose / ZnO / chitosan and loaded with crosslinked porous starch / curcumin, were designed and prepared. The microbeads exhibited enhanced encapsulation efficiency of curcumin for drug delivery to specific sites. The pH-sensitive drug delivery system showed good drug stability and bioavailability, making it suitable for targeting drug delivery to the small intestine.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Lei Xu et al.
Summary: This study analyzed the phenolic fractions in chestnut rose fruit using UHPLC-IM-QTOF and UPLC-QQQ technologies. A total of 23 phenolics were reported for the first time, with differential profiles observed between cultivars and fractions. The five most abundant phenolics were catechin, procyanidin B1, gallic acid, ellagic acid, and isoquercitrin. Due to their reported functions such as antioxidant, antidiabetic, and anti-cancer, chestnut rose fruit could be used as a healthy functional supplement in various forms.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Rassoul Mozafarpour et al.
Summary: This study investigated the release behavior and encapsulation efficiency of ll-carotene in emulsion gels fabricated using sonicated grass pea protein isolate (GPPI) under simulated gastrointestinal conditions. The emulsion gels showed sustained release of ll-carotene, with the Ritger-Peppas model best describing the release behavior. Sonicated GPPI-based emulsion gels exhibited higher encapsulation efficiency and improved bioaccessibility and stability of ll-carotene compared to emulsion gels prepared using native GPPI.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Plant Sciences
Marwa Hamdi et al.
Summary: Nowadays, developing suitable strategies for managing and adding value to agri-food products is a significant global challenge. This study aimed to explore a valorization strategy for low-grade varieties of date fruit by extracting polyphenolic compounds and studying their health-promoting bioactive properties. The extracts were analyzed for their phenolic contents, antioxidant, anti-inflammatory, anti-hemolytic, and enzyme inhibitory activities during simulated gastrointestinal digestion. The results showed that low-quality dates can be a potential source of bioactive polyphenols with nutraceutical properties.
PLANT PHYSIOLOGY AND BIOCHEMISTRY
(2023)
Article
Chemistry, Applied
Yanxiaoxue Liu et al.
Summary: The research indicates that increasing the degree of milling leads to a decrease in phenolics and antioxidant activity of cooked rice during in vitro digestion. The release of phenolics and enhancement of antioxidant activity in cooked rice during in vitro digestion are mainly attributed to digestive enzymes.
Article
Chemistry, Applied
Yang Li et al.
Summary: Reducing the particle size of wheat bran increased the release of phenolic compounds, especially in superfine wheat bran. The content of free p-coumaric acid in superfine wheat bran was higher, and it also had a higher content of bioaccessible phenolic compounds.
Article
Chemistry, Applied
Shuai Zhang et al.
Summary: This study investigated the distribution of phytochemicals in black rice bran fractions and found that the content of phenolics, flavonoids, and anthocyanins decreased from the outermost layer to the innermost layer. The antioxidant activity was highest in the outermost layer. These findings provide guidance for the processing and utilization of black rice bran.
Article
Nutrition & Dietetics
Jonguk Park et al.
Summary: This study reveals the significant effect of vitamin B1 on the survival and competition of gut bacteria, providing a solution for individual differences in the gut microbial community. Additionally, vitamin B1 is involved in the production of butyrate. Through animal experiments and pathway analysis, possible associations and mechanistic insights are obtained.
Article
Food Science & Technology
Hyejin Ahn et al.
Summary: This study evaluates whether blood glucose response differs upon consuming rice cooked in a carbohydrate-reducing rice cooker. The results suggest that low-carb rice may have potential health benefits in reducing early postprandial spikes in blood glucose level.
Article
Food Science & Technology
Serap Andac-Ozturk et al.
Summary: This study used an in vitro digestion model to investigate the bioaccessibilities of different vitamin B variants in dried and canned legume samples. The results showed variations in the bioaccessibility of vitamin B variants among different legume samples, with vitamin B-1 having the highest bioaccessibility and vitamin B-6 having relatively lower bioaccessibility. Temperature, pH, bonds with poly-peptides and polysaccharides, and dietary fibers may be factors affecting the bioaccessibility of vitamins.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Ha Nul Lee et al.
Summary: The influence of omija drying method on anthocyanin stability under simulated digestion conditions was investigated. The results show that freeze-dried omija has the highest anthocyanin content, while the content decreases the most after simulated intestinal digestion. Total phenols content and ABTS antioxidant activity increased during digestion, indicating the degradation of anthocyanins to phenolic compounds. Anthocyanins content decreased more in oven-dried omija compared to freeze-dried omija.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Ping Jiang et al.
Summary: This study investigated the effect of milling treatment on the nutrients of brown rice and the release of polyphenols during in vitro digestion. The results showed that as the milling degree increased, the protein, fat, and total dietary fiber content of brown rice decreased, while the total starch content increased. The content of various bioactive substances, such as gamma-oryzanol, vitamin B-1, total phenolic, and total flavonoids, also decreased with different milling times. Furthermore, the simulated digestion experiments showed that the content of phenolic in gastric juice and intestinal juice decreased with increasing milling degree. It was found that the phenolic in brown rice are mainly released during gastric digestion, and the total phenolic in gastric juice and intestinal juice are significantly higher than those before digestion. These findings emphasize the importance of reducing milling degrees to improve the edible value of rice and provide guidance for promoting moderate rice processing and developing whole grain in China.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Filipa Paulo et al.
Summary: This study aimed to extract bioactive compounds from olive mill pomace (OMP), encapsulate them, and evaluate their release and bioaccessibility using in vitro digestion models. The results showed high encapsulation efficiency and release of bioactive compounds in the simulated intestinal tract. The bioaccessibility of encapsulated hydroxytyrosol was significantly improved. These findings are important for the application of microparticles as active ingredients in food products.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2022)
Article
Chemistry, Multidisciplinary
Adrienne L. Voelker et al.
Summary: Thiamine stability in solutions was found to be higher at pH 3 compared to pH 6. In pH 6 solutions, stability was dependent on initial thiamine concentration, while in pH 3 solutions, reaction rate constant was not dependent on initial concentration. Activation energies of degradation were also higher in pH 3 solutions compared to pH 6 solutions, indicating differences in stability and degradation pathway due to pH.
Article
Chemistry, Applied
Yuzhuo Wang et al.
Summary: Encapsulation of catechin with amylose can significantly improve the photostability and thermal stability of catechin, with a higher retention rate compared to physical mixtures. In vitro release studies show a steady and complete release of catechin from the inclusion complexes.
CARBOHYDRATE POLYMERS
(2021)
Article
Biochemistry & Molecular Biology
Fan Li et al.
Summary: The effects of milling on starch digestibility in cooked rice were investigated in this study. It was found that milling influenced the digestion rate of starch fractions, with RDF content decreasing and SDF content increasing after milling. This research could assist the rice processing industry in developing healthier rice products with desired starch digestibility.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
Haibin Ren et al.
Summary: The milling process of rice can be divided into four stages based on the changes in appearance and morphology: brown rice stage, seed coat crushing stage, aleurone layer grinding stage, and endosperm polishing stage. Among these stages, the aleurone layer grinding stage (approximately 5-9% DOM) shows the best quality during milling.
JOURNAL OF CEREAL SCIENCE
(2021)
Article
Food Science & Technology
Adrienne L. Voelker et al.
Summary: Thiamine is a water-soluble essential micronutrient, and its stability in dough liquor is affected by temperature. Different concentrations of thiamine exhibit different degradation trends in dough liquor compared to control solutions.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Chemistry, Applied
Soraia Silva Pinheiro et al.
Summary: The impact of maceration and germination on the concentration of bioactive compounds in sorghum grains was evaluated. While thiamine and pyridoxine concentrations were reduced, riboflavin, vitamin E, and flavones were not significantly altered, indicating that intake of sorghum, especially in macerated forms, can be encouraged.
Article
Chemistry, Multidisciplinary
K. M. Abdullah et al.
Summary: The study suggests that thiamine can inhibit glycation and improve insulin secretion to control diabetes.
Review
Pharmacology & Pharmacy
Zahari Vinarov et al.
Summary: Variability in the absorption of oral drugs can be attributed to differences in physiology, special populations, drug properties, and food-drug interactions. Pharmaceutical formulation approaches have been shown to reduce variability in oral drug exposure, but there are still gaps in understanding the impact of colonic factors, sex differences, and gut-related diseases on drug absorption variability.
EUROPEAN JOURNAL OF PHARMACEUTICAL SCIENCES
(2021)
Article
Chemistry, Applied
Mo Li et al.
Summary: The study demonstrates that crosslinking with microbial transglutaminase (mTG) improves the stability and slow release effect of naringenin-loaded 13-casein micelles (CNMs). Dynamic light scattering shows that the micelles are not easily diluted after crosslinking, while fluorescence spectroscopy and circular dichroism show that crosslinking only has minimal impact on the structure.
Article
Engineering, Chemical
Ioana C. Carlan et al.
CANADIAN JOURNAL OF CHEMICAL ENGINEERING
(2020)
Article
Chemistry, Applied
Timothy R. Goulette et al.
Article
Food Science & Technology
Antonela G. Garzon et al.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Chemistry, Applied
Zhan-Qian Ma et al.
Article
Engineering, Chemical
Akash Kaushal Balakrishna et al.
JOURNAL OF FOOD ENGINEERING
(2020)
Review
Food Science & Technology
Bing Zhang et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2020)
Article
Chemistry, Applied
Slaven Juric et al.
CARBOHYDRATE POLYMERS
(2019)
Article
Food Science & Technology
Qiang Xia et al.
Article
Biochemistry & Molecular Biology
Siriporn Tuntipopipat et al.
