Fish oil emulsions stabilized by enzymatic hydrolysis, glycation, and fibrillation of β-Lg: Stability and EPA/DHA bioaccessibility.

This study investigated the stabilization mechanism, storage stability, and in vitro digestion characteristics of oil-in-water fish oil emulsions stabilized by β-Lg modified through enzymatic hydrolysis, glycation, and fibrillation. The stabilization mechanism was elucidated by comparing droplet size, ζ-potential, interfacial protein thickness, and microstructure. Results showed that β-Lg modified through these combined processes formed a three-dimensional network, providing superior stabilization, while other modified proteins stabilized emulsions via surface adsorption.

Mucoadhesion and Mucins in Oral Processing: Their Role in Food Interaction, Texture, and Sensory Perception.

This is a review of mucus, and its principal component, mucins, in oral processing; it examines oral processing from the viewpoint of mucins being integral functional constituents of the food after the latter's insertion into the mouth. Under this light, mucins are treated as an omni-present functional ingredient. The chemical physics of the bolus formation is examined, focused on the role of mucins in the process.

Impact of pH on the fabrication of egg white reinforced soy protein composite microgels for gastrointestinal delivery purposes.

Protein molecules such as soy protein isolate (SPI) and egg white (EW) are highly promising materials for developing hydrogels (especially micro/nanogels) for the encapsulation, protection and controlled release of bioactive substances. However, there are limited numbers of studies on the formulation and behavior of these two gelling materials as microgels. In our study, composite microgels of SPI and EW at various component ratios and pH conditions have been successfully prepared; the rheological behavior and structural properties of these composite microgels before, during and after digestion have been analyzed; and their performance in curcumin encapsulation and gastrointestinal delivery has also been investigated.

Design of Aerated Oleogel-Hydrogel Mixtures for 3D Printing of Personalized Cannabis Edibles.

Cannabis seed oil oleogel structured with Glycerol Monostearate (20% /) was mixed with xanthan gum hydrogel (2% /) at different ratios ranging from 0% / hydrogel to 75% / hydrogel, using a syringe-to-syringe apparatus, for the preparation of 3D-printable food inks. This process enabled the simultaneous blend of oleogel and hydrogel phases and the incorporation of air in a reproducible and accurate manner. The printability of bigel inks with different mass ratios was evaluated by using a conventional benchtop food 3D printer.

Development of mucoadhesive 3D-printed Carbopol/Eudragit/SNAC tablets for the oral delivery of enoxaparin: In vitro and ex vivo evaluation.

3D-printed dosage forms comprised of Carbopol and Eudragit were fabricated through semi-solid extrusion, combining Enoxaparin (Enox) and the permeation enhancer SNAC in a single-step process without subsequent post-processing. Inks were characterized using rheology and Fourier-transform infrared (FTIR) spectroscopy. The stability of Enox in the fabricated dosage forms was assessed by means of Nuclear Magnetic Resonance (NMR) and Circular Dichroism (CD) analysis.

Pectin-mucin interactions: Insights from fluorimetry, thermodynamics and dual (static and dynamic) quenching mechanisms.

Binary systems of citrus peel pectin (a major food carbohydrate) and mucin (a principal oral-gastrointestinal glycoprotein) are studied, as to understand the interactions and thermodynamics between food and biofluids during oral processing and digestion. The fluorimetry emission spectra of mucin were quenched by pectin addition at 293, 301, 310 and 318 K, indicating direct contact between the two macromolecular populations. A red shift, suggesting pectin-induced alterations on mucin conformation, has been observed at 318 K.

Does arginine aggregate formation in aqueous solutions follow a two-step mechanism?

The formation of aggregates was studied in arginine aqueous solutions using light scattering. The main driving force for aggregate formation is hydrogen bonding between the arginine (Arg) amino acids, which is partially verified using density functional theory calculations. The measurement of energy loss during this process, coupled with Cryo-EM morphology data, indicates that these aggregates are in the solid state.

Fabrication, characterization, and oxidation resistance of gelatin/egg white protein cryogel-templated oleogels through apple polyphenol crosslinking.

Cryogel-templated oleogels (CTO) were fabricated via a facile polyphenol crosslinking strategy, where apple polyphenol was utilized to crosslink the gelatin/egg white protein conjugates without forming hydrogels. After freeze-drying, cryogel templates were obtained and used to construct CTO by oil absorption. Apple polyphenol crosslinking improved the emulsion-related properties with appearance changes on samples, and infrared spectroscopy further confirmed the interactions between proteins and apple polyphenol.

Interactions between xanthan gum and phenolic acids.

The molecular and colloidal-level interactions between two major phenolic acids, gallic and caffeic acid, with a major food polysaccharide, xanthan gum, were studied in binary systems aiming to correlate the stability of the binary systems as a function of pH and xanthan-polyphenol concentrations. Global stability diagrams were built, acting as roadmaps for examining the phase separation regimes followed by the fluorimetry-based thermodynamics of the interactions. The effects of noncovalent interactions on the macroscopic behavior of the binary systems were studied, using shear and extensional rheometry.

Analytical rheology as a tool for the structural investigation of citrus pectin.

Rheological analysis of citrus pectin at pH 3 and 7 elucidates its structural dynamics, revealing distinct behaviors influenced by pH. At pH 3, pectin exhibits shear-thinning, with solvent-independent unified rheological profiles identifying three concentration regimes: 0.5%-1.

Antioxidant polysaccharide-enriched fractions obtained from olive leaves by ultrasound-assisted extraction with α-amylase inhibition, and antiproliferative activities.

Polysaccharide-rich materials were extracted from the alcohol-insoluble solids of **leaves. Structural characteristics were determined by colorimetric techniques, FT-IR, GC-MS, SEC/MALS/VD/DRI, and NMR (H,C). The extract and its main macromolecular components were characterized to assess their ability toward antioxidant, α-amylase inhibition, and antiproliferative activities.

Pediatric and Geriatric-Friendly Buccal Foams: Enhancing Omeprazole Delivery for Patients Encountering Swallowing Difficulties.

Buccal foams containing omeprazole (OME) have been developed as potential drug delivery systems for individuals encountering swallowing difficulties, particularly pediatric and geriatric patients. The buccal foams were formulated from lyophilized aqueous gels of maltodextrin, used as a sweetener, combined with various polymers (alginate, chitosan, gelatin, tragacanth) to fine tune their structural, mechanical, and physicochemical properties. Consistent with the requirements for efficient drug delivery across buccal epithelium, the foam comprised of hydroxypropyl methylcellulose and alginate (HPMC-Alg-OME), exhibited moderate hardness and high mucoadhesion resulting to prolonged residence and increased transport of the active across porcine epithelium.

Fabrication of 3D Printed Hollow Microneedles by Digital Light Processing for the Buccal Delivery of Actives.

In the present study, two different microneedle devices were produced using digital light processing (DLP). These devices hold promise as drug delivery systems to the buccal tissue as they increase the permeability of actives with molecular weights between 600 and 4000 Da. The attached reservoirs were designed and printed along with the arrays as a whole device.

Capturing the onset of oral processing: Merging of a model food emulsion drop with saliva.

The events occurring before and during the merging of a model liquid food emulsion with saliva have been captured ex vivo using confocal microscopy. In the order of a few seconds, millimeter-sized drops of liquid food and saliva touch and are deformed; the two surfaces eventually collapse, resulting in the merging of the two phases, in a process reminiscent of emulsion droplets coalescing. The model droplets then surge into saliva.

Yogurt Products Fortified with Microwave-Extracted Peach Polyphenols.

Pectin and polyphenols have been obtained from choice peach flesh using microwave extraction, with the resulting extracts used in functionalizing strained yogurt gels. A Box-Behnken design was utilized in order to co-optimize the extraction process. Soluble solid content, total phenolic content, and particle size distributions were measured in the extracts.

Food protein glycation: A review focusing on stability and in vitro digestive characteristics of oil/water emulsions.

Recently, increasing studies have shown that the functional properties of proteins, including emulsifying properties, antioxidant properties, solubility, and thermal stability, can be improved through glycation reaction under controlled reaction conditions. The use of glycated proteins to stabilize hydrophobic active substances and to explore the gastrointestinal fate of the stabilized hydrophobic substances has also become the hot spot. Therefore, in this review, the effects of glycation on the structure and function of food proteins and the physical stability and oxidative stability of protein-stabilized oil/water emulsions were comprehensively summarized and discussed.

The influence of KCl concentration on the gelation of myofibrillar protein giant squid () due to molecular conformation change.

Introduction: Protein gelation process is of importance in food industry. The objective of this study is to investigate the influence of salt concentration variation, which induced protein conformation change, on protein's intermolecular interactions and its gelation process.

Methods: Paramyosin has been separated and purified from myofibrillar protein extracted from giant squid.

Effect of Glyceryl Monoolein Addition on the Foaming Properties and Stability of Whipped Oleogels.

Medium Chain Triglyceride (MCT) oil was successfully combined with Glyceryl Monostearate (GMS) and Glyceryl Monoolein (GMO) to form oleogels that were subsequently whipped to form stable oleofoams. The co-crystallization of GMS and GMO at a ratio of 20:1, 20:2.5, and 20:5 within MCT oil was studied through Differential Scanning Calorimetry (DSC), X-ray Diffraction analysis (XRD), rheological analysis, Fluorescence Recovery after Photobleaching (FRAP), Fourier Transform Infrared Spectroscopy (FTIR), and polarized microscopy.

Quality control evaluation of paediatric chocolate-based dosage forms: 3D printing vs mold-casting method.

Pharmaceutical compounding is a core activity in the preparation of patient-specific dosage forms. In the current study we aimed to investigate whether 3D printing could be employed for the preparation of pediatric-friendly personalized dosage forms that fulfil the acceptance criteria specified in the pharmacopoeias for conventional dosage forms. We then compared the 3D printed dosage forms with the same formulations prepared with mold-casting, a method frequently applied during pharmaceutical compounding.

In vitro digestion of tofu with different textures using an artificial gastric digestive system.

Two kinds of tofu with obvious differences in texture ["GDL" and "CaSO", standing for tofus made with the application of either glucono-δ-lactone (GDL) or calcium sulfate, with measured hardness 23.1 ± 3.3 g and 105.

Stability and rheology of plant-derived hydrocolloid-mucin mixtures.

Mixtures of mucin with pectin were investigated in a range of pectin to mucin ratios and pH values. The phase stability was first studied as absorbance measured at 500 nm (turbidity). Co-existence of the two materials did not result in co-sedimentation or relevant phase separations, while lower pH enhanced aggregation and partial sedimentation of individual components, especially for mucin.

Recent Progress on Protein-Polyphenol Complexes: Effect on Stability and Nutrients Delivery of Oil-in-Water Emulsion System.

Oil-in-water emulsions are widely encountered in the food and health product industries. However, the unsaturated fatty acids in emulsions are easily affected by light, oxygen, and heat, which leads to oxidation, bringing forward difficulties in controlling emulsion quality during transportation, storage, and retail. Proteins are commonly used as emulsifiers that can enhance the shelf, thermal and oxidation stability of emulsions.

Pectin-zein based stigmasterol nanodispersions ameliorate dextran sulfate sodium-induced colitis in mice.

Due to the insolubility of phytosterols in both water and oil, their application in the medicine and health and food industries is limited. In this study, zein and pectin were selected as wall materials of phytosterol nanoparticles to enhance the solubility and bioactivity of phytosterols. The colitis-inhibitory effects of zein-based stigmasterol nanodispersions (ZNs) and zein/pectin-based stigmasterol nanodispersions (ZPNs) were investigated in the sodium dextran sulfate (DSS)-induced colitis mouse model.

The role of glycerol on the thermal gelation of myofibrillar protein from giant squid (Dosidicus gigas) mince.

This work studies the effect of glycerol on the chemical physics of the thermal gelatin of protein from giant squid minced meat. The presence of glycerol induced changes in the nano protein particles (NPP) self-assembled structures. These nanoscale events resulted in dramatic changes on the interactions between proteins when forming gels, with the contribution of ionic interactions increasing by 17% upon gelation, that of hydrogen bonds reducing by 50%, that of hydrophobic interactions decreasing by 45%, and that of disulphide bonding increasing by 18%.