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Article
Food Science & Technology
Rocio Galindo-Lujan et al.
Summary: A label-free mass spectrometry-based shotgun proteomics analysis was used to identify quinoa grain proteins with potential immunonutritional bioactivities, including those related to cancer. The study also compared the proteome similarities and differences of different types of quinoa grains. This research provides a basis for future exploration of the bioactivity and immunonutrition of quinoa proteins.
Article
Chemistry, Applied
Wenjing Li et al.
Summary: This study constructed zein-proanthocyanidins-pectin ternary composites (ZPAAPs) as stabilizer to establish Pickering emulsions with potential delivery capacity. The emulsion appeared pink and remained stable during long-term storage in the range of 0.1 to 0.7 oil phase. CLSM showed that the oil droplets were coated with a covering layer formed by ZPAAPs, effectively preventing droplet congregation. The rheological results indicated that ZPAAPEs had an elastic gel-like structure. Additionally, ZPAAPEs still contained 54.4% curcumin after storage for 15 days, and the bioavailability of curcumin was increased to 39.7% +/- 0.3. These studies may contribute to the controllable fabrication of Pickering emulsions for nutrient delivery in the food and pharmaceutical fields.
Article
Chemistry, Applied
Xinsheng Qin et al.
Summary: In this study, the role of whey protein isolate (WPI)/(-)-epigallocatechin-3-gallate (EGCG) covalent conjugates/gellan gum double network emulsion gels in the digestion viability of Lactobacillus Plantarum powders was demonstrated. A one-step continuous cold gelation strategy was used to produce double network emulsion gels. The gellan gum and covalent cross-linking between WPI-EGCG conjugates played a synergistic role in promoting the formation of compact and homogeneous gel networks. This study provides a promising strategy for encapsulating probiotic powders in gel-type foods for oral applications.
Article
Chemistry, Applied
Yufan Sun et al.
Summary: In this study, oleosome proteins were disassembled to form shell-core colloidal particles, which were then used to prepare a dual-compartment-structured Pickering emulsion for co-delivery of curcumin and vitamin D. The resulting Pickering emulsion exhibited excellent stability and maintained the shell-like structure of oleosome proteins. The designed strategy successfully achieved double-compartment microdroplets and improved the storage stability of biologically active compounds.
FOOD HYDROCOLLOIDS
(2023)
Review
Biochemistry & Molecular Biology
Andreia Ribeiro et al.
Summary: Pickering emulsions (PEs) have gained attention in various fields for their excellent physical stability and potential applications in functional product development. This review focuses on the use of safe inorganic solid particles as emulsion stabilizers, particularly hydroxyapatite (HAp) particles, and discusses the latest advances in this area. The review also presents the main technologies used for producing PEs and discusses the feasibility of scaling up these technologies from laboratory to industrial production. Furthermore, it describes the advantages and potential applications of PEs in the food industry.
Article
Chemistry, Physical
Tianyu Zhao et al.
Summary: In this study, composite nanoparticles (H-Cs) were prepared using hordein and chitosan through the anti-solvent precipitation method at pH 4.0. The addition of chitosan increased the zeta-potential of H-Cs and resulted in a gradual decrease in fluorescence intensity, indicating that chitosan was located on the hordein surface during H-Cs formation. Fourier transform infrared spectra confirmed the formation of composite nanoparticles through hydrogen bonds and hydrophobic interactions. The H-C25 (hordein to chitosan mass ratio of 25:1) composite nanoparticle was chosen as a Pickering stabilizer and successfully stabilized high internal phase Pickering emulsions (HIPPEs) with excellent self-supporting capacity and storage stability. This study provides inspiration for the development of protein-based food-grade HIPPEs as substitutes for partially hydrogenated vegetable oils (PHOs).
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
(2023)
Article
Acoustics
Xian He et al.
Summary: This study demonstrated the influences of ultrasound-assisted multilayer Pickering double emulsion capsules on the pasteurization and gastrointestinal digestive viability of probiotic (L. plantarum) strain liquid. The ultrasonic homogenization played a significant role in the morphology of the double emulsion droplets. The multilayer emulsion with 5 coating layers showed the highest viability after pasteurization and gastrointestinal digestion, but its particle size exceeded the limit for human oral sensory.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Chemistry, Applied
Yang Chen et al.
Summary: In this study, bovine serum albumin (BSA)-polyphenols (B-P) complexes were prepared and their ability to stabilize high internal phase Pickering emulsions (HIPPEs) was investigated. It was found that noncovalent interactions between polyphenols and BSA enhanced the stability of B-P complexes and reduced interfacial tension while improving wettability at the oil-water interface. Among the B-P complexes, the HIPPE stabilized by BSA-tannic acid complex exhibited the highest stability, resisting demixing and aggregation during centrifugation. This study promotes the potential applications of polyphenol-protein colloidal particles-stabilized HIPPEs in the food industry.
Review
Endocrinology & Metabolism
Andrew Warrilow et al.
Summary: Obesity is a significant factor contributing to the increasing incidence of type 2 diabetes mellitus. Excessive energy intake mediated by dietary fat plays a role in this. The biological feedback from fat intake is influenced by the presence of other macronutrients. Studying the various combinations of fat and nutrients can help us understand dysfunctions in the human food energy regulation system in the modern food environment.
Review
Food Science & Technology
Oladipupo Odunayo Olatunde et al.
Summary: Lipid oxidation is a significant factor in the deterioration of marine-based foods, and natural antioxidants from crustaceans offer a promising alternative to synthetic antioxidants. Crustaceans provide a valuable source of bioactive compounds, including peptides, chitin derivatives, and carotenoids, which can effectively inhibit lipid oxidation.
FOOD REVIEWS INTERNATIONAL
(2022)
Article
Neurosciences
Deidre Jansson et al.
Summary: This study found that cerebrovascular dysfunction and inflammation are related to the pathological processes of Alzheimer's disease in the absence of clinical manifestations. Blood lipid levels are associated with cerebrovascular injury markers and CSF inflammatory cytokine levels. Machine learning can predict the levels of Alzheimer's disease biomarkers in CSF.
JOURNAL OF ALZHEIMERS DISEASE
(2022)
Article
Food Science & Technology
Zhilian Huang et al.
Summary: By forming complexes from moringa seed residue protein and tannic acid, stable emulsions with near neutral wettability were produced for potential applications as food emulsifiers. The interactions between the protein and polyphenols were mainly hydrophobic and through hydrogen bonding, contributing to the improved emulsifying properties of the complexes. These results suggest that the self-assembly of plant proteins and polyphenols could lead to the development of functional ingredients with enhanced properties for food applications.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Sitong Ge et al.
Summary: This study demonstrated that the AST-loaded Pickering emulsion stabilized by a combination of zein and Adzuki bean seed coat polyphenol had improved stability against high ionic strength and temperature treatments, with a high remaining ratio of AST after UV light exposure. The in vitro digestion process led to changes in droplet size, zeta potential, and microstructure of the emulsion, resulting in high bioaccessibility of AST. These findings suggest that this system may be effective for delivering AST and other hydrophobic bioactive compounds, contributing to the development of novel functional foods.
JOURNAL OF FUNCTIONAL FOODS
(2022)
Article
Food Science & Technology
Jiaxin Lu et al.
Summary: This study successfully fabricated food-grade Pickering emulsions stabilized by chitosan-phytic acid-beta-cyclodextrin (CS-PA-CD) nanoparticles. The emulsions showed the best stability at around pH 6 and remained stable at various temperatures and ionic strengths.
Article
Chemistry, Applied
Xingzhong Zhang et al.
Summary: This study aimed to engineer and modulate oil-in-water composite interfaces by controlling the interaction between cellulose and protein to delay lipid digestion. Insoluble bacterial cellulose nanofibrils/soy protein isolate (BCNFs/SPI) complexes were fabricated and used to stabilize Pickering emulsions, resulting in improved stability and reduced release of free fatty acids.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Chengcheng Ruan et al.
Summary: In this study, a hydrogel composed of amyloid fibrils, zein, and green tea polyphenol was developed for coating beef, effectively preserving its freshness and tenderness. This research paves the way for the development of functional edible biomaterials via coordination of protein-protein and polyphenol-protein interactions.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Public, Environmental & Occupational Health
Shucheng Si et al.
Summary: This study investigates the causal roles of various lipid profiles, especially remnant lipids, in cardiovascular disease. The results suggest that remnant cholesterol is an important risk factor for coronary heart disease and myocardial infarction. The effects of remnant lipids on the risk of heart disease and myocardial infarction may depend on the particle size.
JOURNAL OF EPIDEMIOLOGY
(2022)
Review
Biochemistry & Molecular Biology
Ashley Payne et al.
Summary: Alzheimer's and Parkinson's diseases are common neurodegenerative diseases with complex etiology involving environmental, molecular, and genetic factors. This review focuses on the neuroinflammatory and neuroprotective role of EGCG, a medicinal component of green tea, which has antioxidant, anti-inflammatory, and anti-aging abilities. It shows promise in modulating AD progression and offers innovative approaches for prevention of AD and other neurodegenerative disorders.
Article
Nutrition & Dietetics
Shengmin Sang
Summary: Consumption of tea has been linked to various health benefits, attributed to the polyphenol compounds in tea which undergo complex metabolism in vivo, with metabolites retaining bioactivity and contributing positively to health benefits.
JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Zsombor Miskolczy et al.
Summary: The study on the encapsulation of protoberberine alkaloids in SBE6.4 beta CD revealed 1:1 complexation in dilute solutions, with thermodynamics primarily controlled by entropy.
Review
Agriculture, Multidisciplinary
Chung S. Yang et al.
Summary: This article reviews the redox and other activities of tea catechins, focusing on (-)-epigallocatechin-3-gallate (EGCG), and discusses their molecular mechanisms of action in vivo. The article also explores the fate of tea catechins in the body after ingestion, potential oxidation of EGCG in vivo, and the biologically active forms in animals. Additionally, the effects of EGCG on enzymes, receptors, and signaling molecules are reviewed, along with the possible artifacts or misinterpretation in studies due to EGCG autoxidation in vitro. Challenges in extrapolating in vitro results to in vivo situations and translating laboratory studies to humans are also discussed.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Chemistry, Applied
Zhiming Wang et al.
Summary: This study investigated the fabrication of Pickering emulsion stabilized by rice bran-modified wheat gluten nanoparticle (RGNP) and evaluated the effect of rice bran-modification on lipid oxidation of emulsified soybean oil. The results showed that RGNP exhibited stronger antioxidant activities and could suppress the oxidation of soybean oil. Furthermore, RGNP also improved the oxidative stability of Pickering emulsion, which could expand the application of wheat gluten as an antioxidant solid particle.
Review
Multidisciplinary Sciences
R. Rajam et al.
Summary: Consumption of probiotics can improve various health benefits, such as intestinal flora and pathogen resistance. Improving the viability of probiotic cells during industrial processing and digestion is the main concern for successful commercialization.
BENI-SUEF UNIVERSITY JOURNAL OF BASIC AND APPLIED SCIENCES
(2022)
Article
Food Science & Technology
Steven Le Feunteun et al.
Summary: In vitro digestion methods and mathematical modeling are complementary tools for quantitatively comparing the impact of food composition and structure on the hydrolysis of macronutrients. Research focuses on modeling the hydrolysis of macronutrients at different digestive stages, and bridging the gap between in vitro and in vivo studies through modeling approaches is an ongoing effort. Hybrid strategies combining in vitro and in silico methods show promise in accurately translating in vitro observations into in vivo predictions.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Chemistry, Applied
Xin-Sheng Qin et al.
Summary: This study demonstrated the impact of W-1/O/W-2 double emulsion with alginate-Ca-EDTA system on the gastrointestinal digestion viability of Lactobacillus Plantarum strain liquid. The preparation parameters and rheological properties of the double emulsions were systematically studied, revealing the pH-sensitive carrier potential of the alginate-CaEDTA system. The results suggest a promising strategy for probiotics strain liquid encapsulation in double emulsion delivery systems for food and pharmaceutical applications.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Haoran Wang et al.
Summary: The use of superheated steam (SS) to process highland barley effectively reduces lipase and peroxides activity, improving the grain's shelf life. Proper tempering provides appropriate water distribution to meet enzyme needs. Under optimal conditions, both highland barley and flour quality are significantly improved with lower FFA levels.
Article
Chemistry, Applied
Xin-Sheng Qin et al.
Summary: This study demonstrated the potential of using WPI-EGCG covalent conjugates stabilized Pickering HIPEs to enhance the viability of probiotic powder during storage and GIT digestion. Experimental results showed that the protective effect of Pickering emulsions can be improved by increasing the c and/or ? value.
FOOD HYDROCOLLOIDS
(2021)
Review
Chemistry, Applied
Tatiana Porto Santos et al.
Summary: Pickering emulsions, known for their high stability due to high desorption energy of particles at the interface, offer potential in tuning biofunctionalities and controlling lipid digestion. Strategies can focus on the nature of stabilizing particles and emulsion architecture. Understanding physiological responses during transit in the gastrointestinal tract is essential for fully leveraging the system's potential to achieve desired structure-function relationships.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Mengnan Ju et al.
FOOD HYDROCOLLOIDS
(2020)
Review
Biochemistry & Molecular Biology
Manuela Leri et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2020)
Review
Biochemistry & Molecular Biology
Vilia Darma Paramita et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2020)
Article
Chemistry, Applied
Taotao Dai et al.
Article
Agriculture, Multidisciplinary
Yuan Zou et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2018)
Article
Agriculture, Multidisciplinary
Xin-Sheng Qin et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2018)
Article
Agriculture, Multidisciplinary
Xin-Sheng Qin et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2018)
Article
Biochemistry & Molecular Biology
Shuji Fujisawa et al.
Article
Food Science & Technology
Xin-Sheng Qin et al.
FOOD AND BIOPROCESS TECHNOLOGY
(2017)
Article
Chemistry, Applied
Parisa Eslami et al.
FOOD HYDROCOLLOIDS
(2017)
Article
Acoustics
Xin-Sheng Qin et al.
ULTRASONICS SONOCHEMISTRY
(2017)
Article
Chemistry, Multidisciplinary
Huimin Feng et al.
Article
Agriculture, Multidisciplinary
Xin-Sheng Qin et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2016)
