Isolation and characterization of nettle (Urtica dioica L.) seed proteins: Conversion of underutilized by-products of the edible oil industry into food emulsifiers.

This study aimed to upcycle a byproduct of the edible oil industry, cold-pressed nettle seed meal (CPNSM), into a plant-based emulsifier, thereby increasing the sustainability of the food system. The protein content of the nettle seed protein (NSP) powder was 48.3% with glutamic acid (16.

Stabilization of myoglobin from different species (produced by cellular agriculture) using food-grade natural and synthetic antioxidants.

Cellular agriculture products, like myoglobin, are increasingly used by the food industry to provide desirable sensory properties to plant-based meat substitutes. This study elucidated the physicochemical properties and redox stability of myoglobin from both natural (equine) and cellular agriculture (bovine, sperm whale, and leopard) sources. The electrical characteristics and water-solubility of the different myoglobin samples were measured from pH 2.

Development of food-grade Pickering oil-in-water emulsions: Tailoring functionality using mixtures of cellulose nanocrystals and lauric arginate.

In this study, we investigated the tailoring of food emulsions using interactions between rice bran cellulose nanocrystals (CNCs) and lauric arginate (LAE), which is food-grade cationic surfactant. Complexes of anionic CNCs and cationic LAE (CNCs/LAE) were formed through electrostatic attraction which were characterized using isothermal titration calorimetry (ITC), turbidity, and zeta-potential measurements. The saturation complexes could be formed at ratios of 1:2 (w/w) CNCs-to-LAE.

Impact of sodium caseinate, soy lecithin and carrageenan on functionality of oil-in-water emulsions.

Oil-in-water emulsions are the main component of creamers, which are used to cream cold or hot coffee. These emulsions must provide the required lightening power and remain physically stable when introduced into hot acidic coffee solutions. In this study, model oil-in-water emulsions stabilized with mixed emulsifiers of sodium caseinate (0.

Modulation of caseinate-stabilized model oil-in-water emulsions with soy lecithin.

Demands for plant-based food and beverage products have escalated in recent years. However, many commercial coffee creamers are still being made using dairy derivatives such as sodium caseinate. Therefore, there is a need to investigate the replacement of dairy based proteins with plant-based alternatives.

Modulation of physical properties of microfluidized whey protein fibrils with chitosan.

There is an increasing market for food and beverage products enriched in proteins and dietary fibers due to their potential health benefits. In this study, the effect of heating (85 °C, 20 min), microfluidization (20,000 psi), and pH (2 to 6.5) on the physicochemical properties of aqueous solutions containing mixtures of whey protein fibrils (7.

Impact of oil droplet concentration on the optical, rheological, and stability characteristics of O/W emulsions stabilized with plant-based surfactant: Potential application as non-dairy creamers.

The development of plant-based foods and beverages is becoming increasingly popular because of growing consumer concerns about perceived ethical, health, and environmental issues. The current study examined the influence of oil droplet concentration on the physicochemical properties of oil-in-water (O/W) emulsions stabilized with a plant-based surfactant. Emulsions were utilized as model creamers, which consisted of medium chain triglycerides (MCT) as the oil phase and quillaja saponin as a plant-based surfactant.

Emulsions as delivery systems for gamma and delta tocotrienols: Formation, properties and simulated gastrointestinal fate.

Tocotrienols have been reported to have stronger bioactivities than tocopherols, and may therefore be suitable as a potent source of vitamin E in functional foods, supplements, and pharmaceuticals. However, their inclusion into new products is hindered by their low water-solubility and oral bioavailability. Oil-in-water emulsions (O/W) could provide an adequate delivery system for these bioactive compounds.

Influence of homogenization on physical properties of model coffee creamers stabilized by quillaja saponin.

There is a growing demand for use of natural ingredients in food manufacturing. This study utilized a natural emulsifier, quillaja saponin (1%) to fabricate non-dairy model creamer emulsions (containing 10% medium chain triglycerides oil). Varying homogenization conditions, ranging from a high-shear mixer to passing through a microfluidizer at 20,000psi, were applied to fabricate emulsions.

Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions.

Consumer concern about human and environmental health is encouraging food manufacturers to use more natural and sustainable food ingredients. In particular, there is interest in replacing synthetic ingredients with natural ones, and in replacing animal-based ingredients with plant-based ones. This article provides a review of the various types of natural emulsifiers with potential application in the food industry, including phospholipids, biosurfactants, proteins, polysaccharides, and natural colloidal particles.

Stability improvement of natural food colors: Impact of amino acid and peptide addition on anthocyanin stability in model beverages.

Anthocyanins are prone to chemical degradation and color fading in the presence of vitamin C. The potential of three amino acids (l-phenylalanine, l-tyrosine, l-tryptophan) and a polypeptide (ε-poly-l-lysine) in prolonging the color stability of purple carrot anthocyanins (0.025%) in model beverages (0.

Structural design approaches for creating fat droplet and starch granule mimetics.

This article focuses on hydrogel-based strategies for creating reduced calorie foods with desirable physicochemical, sensory, and nutritional properties. Initially, the role of fat droplets and starch granules in foods is discussed, and then different methods for fabricating hydrogel beads are reviewed, including phase separation, antisolvent precipitation, injection, and emulsion template methods. Finally, the potential application of hydrogel beads as fat droplet and starch granule replacements is discussed.

Stabilization of natural colors and nutraceuticals: Inhibition of anthocyanin degradation in model beverages using polyphenols.

Anthocyanins are widely used as natural colorants in foods, but they are highly susceptible to chemical degradation during storage leading to color fading. This study examined the potential of natural quillaja saponin and polyphenols (vanillin, epigallocatechin gallate, green tea extract, and protocatechualdehyde) at inhibiting color fading of anthocyanins in model beverages. The purple carrot anthocyanin (0.

Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition.

This study investigated the potential of gum arabic to improve the stability of anthocyanins that are used in commercial beverages as natural colourants. The degradation of purple carrot anthocyanin in model beverage systems (pH 3.0) containing L-ascorbic acid proceeded with a first-order reaction rate during storage (40 °C for 5 days in light).

Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation.

Anthocyanins are often used in functional foods and beverages as colorants and nutraceuticals. However, these natural compounds may undergo chemical degradation during storage leading to color fading and loss of bioactivity. In particular, vitamin C (l-ascorbic acid) is known to accelerate anthocyanin degradation.

Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects.

Fat plays multiple important roles in imparting desirable sensory attributes to emulsion-based food products, such as sauces, dressings, soups, beverages, and desserts. However, there is concern that over consumption of fats leads to increased incidences of chronic diseases, such as obesity, coronary heart disease, and diabetes. Consequently, there is a need to develop reduced fat products with desirable sensory profiles that match those of their full-fat counterparts.

Reduced calorie emulsion-based foods: Protein microparticles and dietary fiber as fat replacers.

The potential of using microparticulated whey protein (MWP) in combination with either modified starch or locust bean gum (LBG) as fat mimetics to fabricate reduced calorie emulsion-based sauces and dressings was studied. The influence of food matrix composition (protein, polysaccharide, and fat content), ionic strength, and pH on the properties of thermally processed model emulsions (90°C/10min) was investigated. Increasing protein concentration (2.

Factors Influencing the Freeze-Thaw Stability of Emulsion-Based Foods.

Many of the sauces used in frozen meals are oil-in-water emulsions that consist of fat droplets dispersed within an aqueous medium. This type of emulsion must remain physically and chemically stable throughout processing, freezing, storage, and defrosting conditions. Knowledge of the fundamental physicochemical mechanisms responsible for the stability of emulsion-based sauces is needed to design and fabricate high-quality sauces with the desired sensory attributes.

Immersing the foot in painfully-cold water evokes ipsilateral extracranial vasodilatation.

Temporal pulse amplitude was recorded bilaterally in 56 participants before, during and after three ice-water immersions of the foot. Half of the participants were told that prolonged exposure to freezing temperatures could cause frostbite. Increases in pulse amplitude were greater in the ipsilateral than contralateral temple during and after the three foot-immersions.

Analgesic properties of the novel amino acid, isovaline.

Background: Isovaline, a nonproteinogenic alpha-amino acid rarely found in the biosphere, is structurally similar to the inhibitory neurotransmitters glycine and gamma-aminobutyric acid. Because glycine(A) and gamma-aminobutyric acid receptor agonists are antiallodynic, we hypothesized that isovaline produces antinociception in mice.

Methods: All experiments were performed on female CD-1 mice using a blinded, randomized, and controlled design.

Effects of local tramadol administration on peripheral glutamate-induced nociceptive behaviour in mice.

Purpose: The use of peripheral tramadol to block pain has been advocated. However, since its actions in the periphery have not been elucidated fully, we tested the hypothesis that peripheral tramadol blocks peripheral glutamate-induced nociceptive behaviour in mice.

Methods: First, we compared the duration of paw licking after intraplantar (ipl.

QX-314 produces long-lasting local anesthesia modulated by transient receptor potential vanilloid receptors in mice.

Background: The quaternary lidocaine derivative QX-314 is now known to produce long-lasting local anesthesia despite its positive charge. However, recent research suggests that the transient receptor potential vanilloid receptor agonist, capsaicin, should reduce the onset and offset times, whereas the transient receptor potential vanilloid receptor antagonist, capsazepine, should delay the onset time of sensory blockade by QX-314.

Methods: Sensory blockade in the tail of the conscious mouse was investigated using QX-314 2.