Formation of cereal protein disulfide-linked stable matrices by apigeninidin, a 3-deoxyanthocyanidin.

The food matrix is a factor affecting digestion rate of macronutrients, like starch. Sorghum protein networks surrounding starch have been associated with its comparatively low starch digestibility, though their formation mechanism is unclear. Since sorghums contain 3-deoxyanthocyanidins with redox property that could promote sulfhydryl-disulfide interchanges, we hypothesized that added apigeninidin (a 3-deoxyanthocyanidin) will form matrices in a non-matrix-forming cereal (corn).

Scientific status summary. Innovative food packaging solutions.

The Institute of Food Technologists has issued this Scientific Status Summary to inform readers of recent innovations in food packaging materials.

Food packaging--roles, materials, and environmental issues.

The Institute of Food Technologists has issued this Scientific Status Summary to update readers on food packaging and its impact on the environment.