Crit Rev Food Sci Nutr
December 2024
Intelligent packaging (also called smart packaging) has garnered significant attention for its ability to monitor food quality and spoilage during storage, without compromising packaging integrity. Natural pigments are being explored as sensors of food properties in these applications, but they are often chemically unstable, which limits their widespread utilization for this purpose. Therefore, enhancing pigment stability is imperative.
View Article and Find Full Text PDFThe stability of quercetin remains a challenge for their application in industrial food production. In order to solve this shortcoming, zein-tannic acid covalent complex was prepared. Fourier transform infrared spectroscopy demonstrated the formation of CN bond between zein and tannic acid.
View Article and Find Full Text PDFThe structure, properties, as well as the oil absorption characteristics of wheat flour (WF) treated with varying concentrations of transglutaminase (TG) (0 U/g ∼ 50 U/g) were characterized. The content of free amino groups in WF modified by TG (TG-WF) decreased and protein aggregated. The isopeptide bonds and disulfide bonds played important roles in protein crosslinking.
View Article and Find Full Text PDFThe traditional starch-based intelligent freshness labels struggle to maintain long-term structural stability when exposed to moisture. To solve this problem, we prepared composite crosslinked labels using phytic acid for double crosslinking of corn starch and soybean isolate proteins, with anthocyanin serving as the chromogenic dye. The mechanical properties, hydrophobic characteristics, and pH responsivity of these crosslinked labels were assessed in this study.
View Article and Find Full Text PDFFlour-based fried foods are among the most commonly consumed foods worldwide. However, the sensory attributes and nutritional value of fried foods are inconsistent and unstable. Therefore, the creation of fried foods with desirable sensory attributes and good nutritional value remains a major challenge for the development of the fried food industry.
View Article and Find Full Text PDFAnthocyanins have become increasingly important to the food industry due to their colorant features and many health-promoting activities. Numerous studies have linked anthocyanins to antioxidant, anti-inflammatory, anticarcinogenic properties, as well as protection against heart disease, certain types of cancer, and a reduced risk of diabetes and cognitive disorders. Anthocyanins from various foods may exhibit distinct biological and health-promoting activities owing to their structural diversity.
View Article and Find Full Text PDFThe effects of structural changes on surface oil absorption characteristics of wheat starch, pea starch and potato starch during frying under different water content (20%, 30%, 40%, 50%) were studied. Fried potato starch with a 40% water content exhibited the highest surface oil content. When the initial moisture content reached 30%, the scattering intensity of the crystal layer structure decreased for wheat and pea starches, while the scattering peak for potato starch completely disappeared.
View Article and Find Full Text PDFComput Methods Programs Biomed
February 2024
Proc Natl Acad Sci U S A
December 2022
Food fortification is an effective strategy to address vitamin A (VitA) deficiency, which is the leading cause of childhood blindness and drastically increases mortality from severe infections. However, VitA food fortification remains challenging due to significant degradation during storage and cooking. We utilized an FDA-approved, thermostable, and pH-responsive basic methacrylate copolymer (BMC) to encapsulate and stabilize VitA in microparticles (MPs).
View Article and Find Full Text PDFMany plant-based milks lack key micronutrients found in bovine milk, such as calcium and vitamin D. In this study, we fortified almond milk with these two micronutrients and used a standardized gastrointestinal model to examine the impact of product formulation on their bioaccessibility. The impact of different forms (CaCl versus CaCO) and concentrations (0, 1, or 2 g per 240 mL) of calcium on the physicochemical properties, lipid digestibility, and vitamin D bioaccessibility was examined.
View Article and Find Full Text PDFColloids Surf B Biointerfaces
October 2020
The impact of lotus seedpod proanthocyanidin (LSPC) on the functional properties of β-carotene-loaded whey-protein stabilized nanoemulsions was investigated. LSPC was selected because it is known to exhibit strong antioxidant activity, as well as having various health benefits. Physically stable nanoemulsions containing small anionic droplets (d < 0.
View Article and Find Full Text PDFRecently, the standardized in vitro digestion model ("INFOGEST method") used to evaluate the gastrointestinal fate of foods has been revised and updated (Brodkorb et al., 2019, Nat. Protoc.
View Article and Find Full Text PDFThe oil-absorption behavior of native maize starch (NMS) during frying was investigated in the presence or absence of pullulan (PUL) using a LF-NMR method. The morphology, long-range order, short-range order, and thermal properties of fried NMS-PUL mixtures were further evaluated using SEM, XRD, ATR-FTIR, and DSC, respectively. Pullulan addition significantly reduced the oil content of the fried starch samples: 0.
View Article and Find Full Text PDFThe effect of two plant-based emulsifiers (quillaja saponin, QS and gum arabic, GA) and a polyphenol (tannic acid) on the formation, stability, digestibility, and β-carotene (BC) bioaccessibility of flaxseed oil-in-water emulsions was investigated. The gastrointestinal behavior of the emulsions was studied using a simulated gastrointestinal tract (GIT) consisting of mouth, stomach, and small intestine regions. In the absence of tannic acid, the initial extent of lipid digestion depended strongly on emulsifier type, with 45% and 76% of the free fatty acids being released after 5 min digestion for QS- and GA-emulsions, respectively.
View Article and Find Full Text PDFOil-in-water emulsions were prepared that were stabilized by a polyphenol (tannic acid, TA) and/or a polysaccharide (β-glucan, BG). The influence of TA concentration and solution pH on the physical stability and microstructure of the emulsions was investigated. Emulsions formed using only BG (1%) contained large droplets that were unstable to flocculation and coalescence.
View Article and Find Full Text PDFFunctional foods are being designed to breakdown in the human gut in a controlled fashion so as to regulate blood nutrient profiles, hormone release, energy intake, and bioavailability. Biopolymer microgels, small spherical beads made from proteins and/or polysaccharides, are a promising tool that can be used to modulate the gastrointestinal behavior of food components. In this study, lipid droplets were loaded into microgels fabricated from either alginate or carrageenan using an injection-gelation method.
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