Controlled lipid digestion in the development of functional and personalized foods for a tailored delivery of dietary fats.

In recent decades, obesity and its associated health issues have risen dramatically. The COVID-19 pandemic has further exacerbated this trend, underscoring the pressing need for new strategies to manage weight. Functional foods designed to modulate lipid digestion and absorption rates and thereby reduce the assimilation of dietary fats have gained increasing attention in food science as a potentially safer alternative to weight-loss medications.

Partial replacement of saturated fats in liver pâté by an olive oil-in-water emulsion containing β-glucan shows no compromise in sensory and storage oxidation of lipids and protein.

Background: The consumption of olive oil has been shown to have a positive effect on preventing obesity and hypertension. At the same time, it is recommended to avoid processed meat products as they contain saturated fats. The inclusion of highly unsaturated lipids in food products can lead to rapid oxidation and deterioration of sensory characteristics.

Replacement of milk fat by rapeseed oil stabilised emulsion in commercial yogurt.

The incorporation of lipid droplets and further characterization of matrices within dairy products may be possible using such adjacent particles as protein complexes/lipids. Among the range of varied emulsions and their functionalities, great attention has recently focused on the fabrication of high internal phase types. Feasibly, stable alternatives structured with health-beneficial lipids like those derived from plants could replace saturated fatty acids.

Design of triple-layer films with blackseed protein as dispersion or emulsion.

The aim of study was to produce the blackseed protein for applications as a protein dispersion alone or an emulsifier to design of multi-layer film based on furcellaran and chitosan. The protein extraction of blackseed by-product resulted in a blackseed by-product protein isolate (BBPI) with a yield of 73% protein. The obtained BBPI resulted in a high polyphenols content (1543 mg/ml), antioxidant property (DPPH, 67%) and emulsification properties (encapsulation up to 96%), leading to a stable emulsions at pH 10 and 12.

Bioactive Materials for Bone Regeneration: Biomolecules and Delivery Systems.

Novel tissue regeneration strategies are constantly being developed worldwide. Research on bone regeneration is noteworthy, as many promising new approaches have been documented with novel strategies currently under investigation. Innovative biomaterials that allow the coordinated and well-controlled repair of bone fractures and bone loss are being designed to reduce the need for autologous or allogeneic bone grafts eventually.

Effects of Concentration and Type of Lipids on the Droplet Size, Encapsulation, Colour and Viscosity in the Oil-in-Water Emulsions Stabilised by Rapeseed Protein.

The objective of this study was to extract the rapeseed protein from by-products and further examine the effect of lab-made rapeseed protein on the droplet size, microstructure, colour, encapsulation and apparent viscosity of emulsions. Rapeseed protein-stabilised emulsions with an increasing gradient of milk fat or rapeseed oil (10, 20, 30, 40 and 50%, /) were fabricated using a high shear rate homogenisation. All emulsions showed 100% oil encapsulation for 30 days of storage, irrespective of lipid type and the concentration used.

The influence of aqueous butterfly pea (Clitoria ternatea) flower extract on active and intelligent properties of furcellaran Double-Layered films - in vitro and in vivo research.

Innovative, intelligent and active double-layer films, based on furcellaran and with the addition of gelatin hydrolysates, have been obtained for the first time. An aqueous extract of clitoria flower in 3 concentrations was included in the 1st FUR layer. The films demonstrated strong antimicrobial effects, but did not exhibit fungicidal properties.

Developing Technology for the Production of Innovative Coatings with Antioxidant Properties for Packaging Fish Products.

In this study, we investigated the effects of furcellaran−gelatine (FUR/GEL) coatings incorporated with herb extracts on the quality retention of carp fish during refrigeration. Nutmeg, rosemary, thyme, milfoil, marjoram, parsley, turmeric, basil and ginger were subjected to water and ethanol extraction methods (10% concentration of herbs). The water extractions of the rosemary and thyme (5%) were used for the further development of coatings due to their high 2,2-Diphenyl-1-picrylhydrazyl (DPPH: 85.

Effects of Sterilization and Hydrolytic Degradation on the Structure, Morphology and Compressive Strength of Polylactide-Hydroxyapatite Composites.

Composites based on polylactide (PLA) and hydroxyapatite (HA) were prepared using a thermally induced phase separation method. In the experimental design, the PLA with low weight-average molar mass () and high were tested with the inclusion of HA synthesized as whiskers or hexagonal rods. In addition, the structure of HA whiskers was doped with Zn, whereas hexagonal rods were mixed with Sr salt.

Fabrication of nanoparticles for bone regeneration: new insight into applications of nanoemulsion technology.

Introducing synthetic bone substitutes into the clinic was a major breakthrough in the regenerative medicine of bone. Despite many advantages of currently available bone implant materials such as biocompatiblity and osteoconductivity, they still suffer from relatively poor bioactivity, osteoinductivity and osteointegration. These properties can be effectively enhanced by functionalization of implant materials with nanoparticles such as osteoinductive hydroxyapatite nanocrystals, resembling inorganic part of the bone, or bioactive polymer nanoparticles providing sustained delivery of pro-osteogenic agents directly at implantation site.

Non-chemically modified waxy rice starch stabilised wow emulsions for salt reduction.

Water-in-oil-in-water emulsions containing an internalised salt solution were stabilised with non-chemically modified waxy rice starch (WRS), and octinyl succinic anhydride (OSA) as reference, to release salt during oral processing due to amylase-induced destabilisation. Salt levels were 1.5 g salt and 0.

Stabilisation of oil-in-water emulsions with non-chemical modified gelatinised starch.

In this research, stabilisation of oil-in-water emulsions with non-chemically modified gelatinised starch is presented. Thus far only octenyl succinic anhydride (OSA) modified gelatinised starch has been known to adsorb at emulsion droplet interfaces, acting as emulsifiers. Screening a range of commercially available food starches revealed that a non-waxy rice starch, a waxy rice starch and the waxy maize starch PRIMA600 showed oil-in-water emulsifying ability following gelatinisation.

Hydration properties and phosphorous speciation in native, gelatinized and enzymatically modified potato starch analyzed by solid-state MAS NMR.

Hydration of granular, gelatinized and molecularly modified states of potato starch in terms of molecular mobility were analyzed by (13)C and (31)P solid-state MAS NMR. Gelatinization (GEL) tremendously reduced the immobile fraction compared to native (NA) starch granules. This effect was enhanced by enzyme-assisted catalytic branching with branching enzyme (BE) or combined BE and β-amylase (BB) catalyzed exo-hydrolysis.

Changes in molecular characteristics of cereal carbohydrates after processing and digestion.

Different extraction, purification and digestion methods were used to investigate the molecular properties of carbohydrates in arabinoxylan and β-glucan concentrates, dietary fiber (DF) rich breads and ileum content of bread fed pigs. The breads studied were: a low DF wheat bread (WF), whole meal rye bread (GR), rye bread with kernels (RK), wheat bread supplemented with wheat arabinoxylan concentrate (AX) and wheat bread supplemented with oat β-glucan concentrate (BG). The weight average molecular weight (M(w)) of extractable carbohydrates in β-glucan concentrate decreased eight-fold after inclusion in the BG bread when exposed to in vitro digestion, while the M(w) of purified extractable carbohydrates in AX bread was reduced two-fold, and remained almost unaffected until reaching the terminal ileum of pigs.

Effects of isolated and complex dietary fiber matrices in breads on carbohydrate digestibility and physicochemical properties of ileal effluent from pigs.

To assess the effects of content and structure of dietary fiber (DF) on the carbohydrate digestibility and physicochemical properties of ileal digesta, five bread diets were studied in an experiment with ileum-cannulated pigs in a crossover design. The diets consisted of two experimental breads based on white wheat flour with added wheat arabinoxylan (AX) or with added isolated oat β-glucan (BG), which were compared with a low-DF commercial white wheat bread (WF) and two commercial high-DF, dark ground rye bread (GR) and rye bread with kernels (RK) as positive controls. There was no profound effect of either DF content, structure, viscosity, or water-binding capacity on the ileal digestibility of starch, which was almost completely digested in the small intestine.

Effect of enzymatic treatment of different starch sources on the in vitro rate and extent of starch digestion.

Gelatinized wheat, potato and waxy maize starches were treated enzymatically in order to increase the degree of branching of the amylopectin fraction and thereby change the starch degradation profile towards a higher proportion of slowly digestible starch (SDS). The materials were characterized by single-pulse (1)H HR-MAS NMR spectroscopy and in vitro digestion profile according to the Englyst procedure. Using various concentrations and incubation times with branching enzyme (EC 2.