Perilla oil emulsions stabilized by casein-dextran sulfate nanocomplexes with and without curcumin.

Protein-polysaccharide nanocomplexes are potential particulate emulsifiers to improve physical and chemical stability of emulsions containing polyunsaturated fatty acids. This study prepared nanocomplex dispersions with 2.0 % w/v sodium caseinate and 0-0.

Microencapsulation of gamma oryzanol using inulin as wall material by spray drying: optimization of formulation and characterization of microcapsules.

Unlabelled: Gamma oryzanol (GO) is the rice bioactive compound which presents various therapeutic effects. However, GO is relatively unstable to environmental factors during processing and storage. The objective of this work was to produce GO microparticles encapsulated with inulin and Tween80 (GOINs) by spray-drying.

Exploring the Model of Cefazolin Released from Jellyfish Gelatin-Based Hydrogels as Affected by Glutaraldehyde.

Due to its excellent biocompatibility and ease of biodegradation, jellyfish gelatin has gained attention as a hydrogel. However, hydrogel produced from jellyfish gelatin has not yet been sufficiently characterized. Therefore, this research aims to produce a jellyfish gelatin-based hydrogel.

Jellyfish protein hydrolysates: Multifunctional bioactivities unveiled in the battle against diabetes, inflammation, and bacterial pathogenesis.

This study investigates the multifunctional bioactivities of pepsin-hydrolyzed jellyfish by-products (Rhopilema hispidum and Lobonema smithii), focusing on their anti-α-glucosidase activity, anti-inflammatory effects, anti-bacterial properties, and ability to inhibit biofilm formation of Staphylococcus aureus. Our findings revealed that jellyfish protein hydrolysates, particularly from Rhopilema hispidum, exhibit significant anti-α-glucosidase activity, surpassing the well-known α-glucosidase inhibitor Acarbose. Furthermore, we demonstrated the anti-inflammatory capabilities of these hydrolysates in suppressing lipopolysaccharide (LPS)-induced nitric oxide production in murine macrophage cells.

Extrusion of process flavorings from methionine and dextrose using modified starch as a carrier.

This study aimed to produce process flavorings from methionine and glucose via Maillard reaction by extrusion method. Modified starch was used as a carrier to reduce the torque and facilitate the production process. Five formulations of process flavorings with different ratios of methionine: dextrose: modified starch: water as MS5 (72:18:5:5), MS15 (64:16:15:5), MS25 (56:14:25:5), MS35 (42:12:35:5), and MS45 (40:10:45:5) were prepared and feded into the extruder.

Improved jellyfish gelatin quality through ultrasound-assisted salt removal and an extraction process.

The use of by-products of salted jellyfish for gelatin production offers valuable gelatin products rather than animal feed. Several washes or washing machines have reported removing salt in salted jellyfish. However, the green ultrasound technique has never been reported for the desalination of salted jellyfish.

Production of process flavorings from methionine, thiamine with d-xylose or dextrose by direct extrusion: Physical properties and volatile profiles.

The conventional method to produce process flavoring is non-continuous, time consuming, and generates a high volume of effluent. This research aimed to evaluate the use of methionine, thiamine, and reducing sugars to develop process flavorings by direct extrusion, as a potential alternative to the conventional method. The mixed substrates consisted of methionine: d-xylose (MX), methionine: dextrose (MD), thiamine: d-xylose (TX), and thiamine: dextrose (TD) at 80:20 w/w.

Influence of collagen and some proteins on gel properties of jellyfish gelatin.

Marine gelatin is one of the food proteins used in food and non-food products, offering desirable functionalities such as gelling, thickening, and binding. Jellyfish has been chosen for this gelatin research, in view of the benefits of its main collagen protein and lower fat content, which may reduce the amounts of chemicals used in the preparative steps of gelatin production. To date, the lack of identified proteins in gelatin has limited the understanding of differentiating intrinsic factors quantitatively and qualitatively affecting gel properties.

Characterization of spray-dried Gac aril extract and estimated shelf life of β-carotene and lycopene.

Background: Fresh Gac () fruit is rich in carotenoids, mainly β-carotene and lycopene, but these compounds are sensitive to degradation. Spray drying is used to encapsulate the sensitive β-carotene and lycopene with different materials. Only a few reports of using highly branched cyclodextrin (HBCD) have been published.

Preparation and characterization of gamma oryzanol loaded zein nanoparticles and its improved stability.

Gamma oryzanol (GO), a bioactive ingredient found in rice bran oil, performs a variety of biological effects such as antioxidant activity, reduction of total cholesterol, anti-inflammation, and antidiabetes. However, GO is water-insoluble and normally degrades through oxidation. Thus a nano-encapsulation technique was investigated to improve its stability and quality.

Influence of natural colour blends of freeze-dried Gac aril and pulp on the quality of whey protein-mixed gelatin-based chewables.

Gelatin gummy jelly is a chewable snack with attractive synthetic colour and flavour. The use of natural carotenoid colourant, found in Gac aril or pulp, potentially benefits consumer health. The objectives of this study were to formulate gummy prototypes designed with varying levels of gelatin, sucrose, and glucose syrup, to vary the addition of whey protein concentrate (WPC) and freeze-dried (FD) Gac aril and pulp to the selected prototype, and to investigate changes in coloured WPC-mixed gelatin gummy during storage.

Changes in physico-chemical, astringency, volatile compounds and antioxidant activity of fresh and concentrated cashew apple juice fermented with .

Changes in physico-chemical qualities (pH, total acidity, total and reducing sugar, total phenolic and vitamin C), astringency compounds (condensed and hydrolysable tannin), antioxidant activities [2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical] and flavor volatile compounds in -fermented cashew-apple-juice (CAJ) and 11.4 °Bx concentrated-cashew-apple-juice (CCAJ) was investigated. Total phenolics remained unchanged throughout fermentation period, whereas condensed tannins increased and hydrolysable tannins decreased indicating reduced astringency compounds.