Oleosome interfacial engineering to enhance their functionality in foods.

This study aimed to increase the physical stability of native sunflower oleosomes to expand their range of applications in food. The first objective was to increase the stability and functionality of oleosomes to lower pH since most food products require a pH of 5.5 or lower for microbial stability.

Erratum: Removal notice to "Oleosome interfacial engineering to enhance their functionality in foods" [Curr. Res. Food Sci. 6 (2023) 100465].

[This corrects the article DOI: 10.1016/j.crfs.

Oleosome interfacial engineering to enhance their functionality in foods.

This study aimed to increase the physical stability of native sunflower oleosomes to expand their range of applications in food. The first objective was to increase the stability and functionality of oleosomes to lower pH since most food products require a pH of 5.5 or lower for microbial stability.

Ions-induced gelation of alginate: Mechanisms and applications.

Alginate is an important natural biopolymer and has been widely used in the food, biomedical, and chemical industries. Ca-induced gelation is one of the most important functional properties of alginate. The gelation mechanism is well-known as egg-box model, which has been intensively studied in the last five decades.

Prolamin-based complexes: Structure design and food-related applications.

Prolamins are a group of safe food additives that are biocompatible, biodegradable, and sustainable. Zein, gliadin, kafirin, and hordein are common prolamins that have been extensively studied, particularly as these form colloidal particles because of their amphiphilic properties. Prolamin-based binary/ternary complexes, which have stable physicochemical properties and superior functionality, are formed by combining prolamins with polysaccharides, polyphenols, water-soluble proteins, and surfactants.

Cellulose and cellulose derivatives: Different colloidal states and food-related applications.

Development of new sources and isolation processes has recently enhanced the production of cellulose in many different colloidal states. Even though cellulose is widely used as a functional ingredient in the food industry, the relationship between the colloidal states of cellulose and its applications is mostly unknown. This review covers the recent progress on illustrating various colloidal states of cellulose and the influencing factors with special emphasis on the correlation between the colloidal states of cellulose and its applications in food industry.

Emulsion structure design for improving the oxidative stability of polyunsaturated fatty acids.

Polyunsaturated fatty acids (PUFAs) play an important role in promoting brain development, decreasing the incidence of cardiovascular diseases, and reducing inflammation. However, PUFAs are inherently unstable and susceptible to oxidative deterioration due to two or more double bonds in their structure. Delivery systems have been developed to provide effective encapsulation and protection for PUFAs, and finally fulfill their health benefits.

Fabrication of Composite Structures of Lysozyme Fibril-Zein using Antisolvent Precipitation: Effects of Blending and pH Adjustment Sequences.

Antisolvent precipitation is a widely used method to fabricate prolamin-based composites. In the present study, composite structures of lysozyme amyloid fibrils with zein proteins were fabricated using the antisolvent precipitation method by applying different blending and pH adjustment sequences. Globular prolamins were bound to the amyloid fibrils to combine their respective advantages.

Egg-box model-based gelation of alginate and pectin: A review.

Alginate and pectin are emblematic natural polyuronates that have been widely used in food, cosmetics and medicine. Ca-dependent gelation is one of their most important functional properties. The gelation mechanisms of alginate and pectin, known as egg-box model, were believed to be basically the same, because their Ca-binding sites show a mirror symmetric conformation.