Formation mechanism of polyphenol-Tartary buckwheat starch complexes and their Pickering emulsifying capacity.

The complexes of gallic acid (GA), epigallocatechin-3-gallate (EGCG) and tannic acid (TA) with Tartary buckwheat starch (TBS) were prepared using the autoclaving method, and the effects of polyphenol structure on the bound polyphenol amount and the Pickering emulsifying ability of the complexes were evaluated. The molecular structure and size of polyphenols determine their different binding modes and binding amounts with TBS. The semi embedded (partially exposed) binding modes of EGCG have a positive impact on the binding amount and emulsifying capacity.

Zein/peach gum composite antibacterial absorbent pads loaded with thirteen-spices essential oil: Preparation, characterization and its application in pork preservation.

Thirteen-spices essential oil (TSEO) is an extract derived from a blend of thirteen traditional Chinese spices "Shisan Xiang". It has garnered significant interest for its application in meat preservation, owing to its distinctive flavor profile and potent antibacterial properties. In this study, we developed monolayer and multilayer biocomposite films composed of zein (ZN) and peach gum (PG), integrated with TSEO, utilizing a continuous casting method, to address plastic pollution and food safety by developing innovative, biodegradable packaging from food byproducts.

Interaction of camellianin A and lysozyme: Binding mechanism and its application in nanoemulsions.

The interaction of camellianin A (CA) and lysozyme (LYS) was analyzed by spectrofluorimetry and molecular docking methods. The nanoemulsions stabilized by CA and LYS were ultrasound-assisted constructed, and characterized. The fluorescence result indicated that CA and LYS could spontaneously form supramolecular complexes driven by van der Waals forces and hydrogen bonds, which coincided with molecular docking analysis.

Characterization and Pickering emulsifying ability of leaf polysaccharides.

Herein, leaf polysaccharides (ANPs) were isolated, identified, and used as a particle emulsifier to stabilize Pickering emulsions. ANP was identified as a polysaccharide with a weight-average molecular weight of 383.10 ± 8.

Characterization of the sunflower oil-based oleogel developed by the ferulic acid/monoglyceride mixture and its application in chocolate preparation.

The ferulic acid (FA) / monoglyceride (MG) mixture could act as a gelator to structure sunflower oil at the gelator concentration () ≥ 4 % and the FA/MG ratios () of 0:100, 25:75, 50:50 and 75:25. The rectangular FA and needle-shaped MG crystals in the oleogel interlock with each other to form a 3D network, restricting the flow of oil. The gel strength and rheological performance of the oleogel were positively correlated with and negatively correlated with storage temperature ().

Oil/water interface behavior of hesperidin methylchalcone and its application in nano-emulsions.

The behavior of hesperidin methylchalcone (HMC) at the oil/water interface was examined through experimental and molecular simulation methods, and a nano-emulsions based on HMC was subsequently fabricated. The findings indicated that HMC spontaneously aggregated at the oil-water interface, leading to a reduction in interfacial tension and an increase in interfacial thickness. Furthermore, its glycoside and benzene ring showed tendencies to interact with water and medium-chain triglyceride, respectively.

Fabrication, characterization and application of Pickering emulsion gels stabilized by defatted grape seed powder.

The feasibility of defatted grape seed powder (DGSP) stabilizing Pickering emulsion gels as butter substitute was investigated. The Pickering emulsion gel was constructed using DGSP through high-speed homogenization, and the effects of particle concentration () and oil-phase (Medium chain triglyceride) volume fraction () on its structure and properties were investigated. Its application as a butter substitute was also evaluated.

Effect of sulfuric acid hydrolysis on the structure and Pickering emulsifying capacity of acorn starch.

The acid-hydrolyzed acorn starch samples (HAS-1, HAS-2, HAS-3, and HAS-4) were prepared from natural acorn starch (NAS) at sulfuric acid concentrations of 1, 2, 3, and 4 mol/L for 2 d. The particle characteristics and structures of HAS were investigated, and Pickering high internal phase emulsions (HIPEs) based on HAS were constructed and characterized. The results showed that with an increase in sulfuric acid concentration, the size, yield, amylose content, molecular weight, and amylopectin chain length of HAS gradually decreased.

Ultrasound-assisted fabrication and stability evaluation of okra seed protein stabilized nanoemulsion.

The structure and functional properties of okra seed protein (OSP) were characterized, the ultrasonic homogenization process of OSP nano-emulsion was optimized by response surface methodology (RSM), and its stability was also evaluated in this study. The results suggested that OSP was a high-quality plant protein, rich in glutamic acid. The molecular weight of its main subunits distributed in the range of 10-55 kDa, and some subunits were connected by disulfide bonds.

Characterization of Wei Safflower Seed Oil Using Cold-Pressing and Solvent Extraction.

Wei safflower seed oil (WSO) prepared by the cold pressing method and organic solvent extraction method was characterized in this study. The yield of cold-pressed WSO (CP-WSO) was inferior to that of -hexane-extracted WSO (HE-WSO). The physicochemical properties (refractive index, density, iodine value, insoluble impurities) and fatty acid compositions were similar, and both were rich in linoleic acid.

The physicochemical properties and Pickering emulsifying capacity of acorn starch.

In this work, the granule characteristics, functional properties, in-vitro digestibility, antioxidant capacity, and phenolic composition of acorn starch were investigated and compared to those of potato starch and corn starch, and its Pickering emulsifying ability was also evaluated. The results showed that the acorn starch granules were spherical and oval in shape, with a smaller particle size, and the amylose content and crystallinity degree were similar to those of corn starch. However, the acorn starch was difficult to swell, with poor aqueous solubility, though it had a strong gel strength and setback viscosity.

Formation mechanism of Pickering emulsion gels stabilized by proanthocyanidin particles: Experimental and molecular dynamics studies.

The feasibility of constructing a Pickering emulsion gel with proanthocyanidin particles (PAP) was evaluated in this study, and the related mechanism was revealed by combining instrumental characterization with molecular dynamics simulation. The results showed that PAP was composed of nano/micron spherical particles or their fragments, which had excellent wettability. Suitable PAP addition amount (w, ≥1%) and oil volume fraction (φ, 40-90 %) were beneficial to the formation of stable Pickering emulsion gel.

An investigation on pickering nano-emulsions stabilized by dihydromyricetin/high-amylose corn starch composite particles: Preparation conditions and carrier properties.

With dihydromyricetin (DMY)/high-amylose corn starch (HCS) composite particles as the emulsifier, Pickering nano-emulsions were fabricated by combining high-speed shearing and high-pressure homogenization. The effect of particle properties and processing conditions on the formation and physicochemical properties of the Pickering nano-emulsions was then investigated systematically. The results showed that the DMY content of the composite particles, the oil phase volume fraction of the emulsion, and the homogenization conditions had obvious effects on the droplet size of the emulsion, where appropriate DMY content in the composite particles (5-20%) contributed to the formation of stable Pickering nano-emulsions.

Fabrication and characterization of Pickering high internal phase emulsions stabilized by Tartary buckwheat bran flour.

The abilities of Tartary buckwheat whole flour (TBWF), Tartary buckwheat core flour (TBCF), and Tartary buckwheat bran flour (TBBF) to directly construct Pickering high internal phase emulsions (HIPEs) were compared. The results indicated that these flours had a similar appearance and size distribution, but TBBF was rich in proteins, lipids, and rutin. As a result, its hydrophobicity and ability to reduce interfacial tension were superior to TBWF and TBCF.

Ultrasound-Assisted Natural Deep Eutectic Solvent Extraction and Bioactivities of Flavonoids in Leaves.

We performed ultrasound-assisted extraction coupled with natural deep eutectic solvents (NADES) to achieve the green and efficient preparation of flavonoid extract from leaves. We then evaluated its antioxidant and antiproliferative activities. A NADES consisting of choline chloride and glucose at a molar ratio of 4:1 with 20% water was determined to be the most suitable solvent.

Computational Methods for the Interaction between Cyclodextrins and Natural Compounds: Technology, Benefits, Limitations, and Trends.

Cyclodextrins (CDs) have a hollow structure with a hydrophobic interior and hydrophilic exterior. Forming inclusion complexes with CDs will maximize the bioavailability of natural compounds and enable active components to be processed into functional foods, medicines, additives, and so forth. However, experimental methods cannot explain CD-guest binding at the atomic level.

Preparation and characterization of a dihydromyricetin-sugar beet pectin covalent polymer.

A dihydromyricetin (DMY)-sugar beet pectin (SBP) covalent polymer was prepared using an alkaline method for the first time, and its structure and physicochemical properties were characterized. The results showed that the molecular weight, total phenol content, and ABTS radical scavenging ability of the polymer were positively correlated with DMY dosage. The polymer inhibited α-glucosidase in a mixed non-competitive and anti-competitive inhibition manner, and its inhibition performance depended on the total phenol content.

Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread.

Steamed bread is a traditional staple food of China. Replacing wheat flour (WF) with Tartary buckwheat is expected to improve the nutritional value of steamed bread. In this study, Tartary buckwheat flour (TBF), Tartary buckwheat bran flour (TBBF), and Tartary buckwheat core flour (TBCF) were prepared, their composition and physicochemical properties were compared.

Fabrication of food-grade Pickering high internal phase emulsions stabilized by the mixture of β-cyclodextrin and sugar beet pectin.

Food-grade Pickering high internal phase emulsions (HIPEs) stabilized by a mixture of β-cyclodextrin (β-CD) and sugar beet pectin (SBP) were fabricated for the first time. The factors affecting the microstructures, mechanical properties, and stabilities of the Pickering HIPEs were systematically investigated. The corresponding hybrid particles were also separated and characterized to reveal the formation mechanism.

Multi-scale stabilization mechanism of pickering emulsion gels based on dihydromyricetin/high-amylose corn starch composite particles.

For Pickering emulsifying effect, starch must be subjected to the pretreatments of acid hydrolysis, esterification, which are complicated and eco-unfriendly. In this study, a practical and green strategyto fabricate Pickering emulsion gels with dihydromyricetin (DMY)/high-amylose corn starch (HCS) composite particles was introduced for the first time. The DMY content in composite particles and the amount of addition of composite particles had obvious synergistic effect on the formation and properties of emulsion gels.

Fabrication and characterization of novel edible Pickering emulsion gels stabilized by dihydromyricetin.

The edible Pickering emulsion gels stabilized by dihydromyricetin were fabricated for the first time. To clarify the formation mechanism, dihydromyricetin particles were first characterized. Then, the factors influencingthe gel formation, microstructure and mechanical properties were investigated.

Three common caffeoylquinic acids as potential hypoglycemic nutraceuticals: Evaluation of α-glucosidase inhibitory activity and glucose consumption in HepG2 cells.

The demand for plant-derived antidiabetic nutraceuticals is increasing. In this study, the effects of three common caffeoylquinic acids (CQAs) (chlorogenic acid, isochlorogenic acid A, and cynarin) on α-glucosidase activity and glucose consumption in HepG2 cells were systematically compared. Their α-glucosidase inhibitory activities followed the order of isochlorogenic acid A > chlorogenic acid > cynarin.

Structuring of sunflower oil by stearic acid derivatives: Experimental and molecular modelling studies.

Structuring of vegetable oils has potential application in food, pharmaceutical and cosmetic products. In this study, structuring effects of stearic acid derivatives on sunflower seed oil were systematically investigated by experimental and molecular simulation methods. Stearic acid (SA), 12-hydroxy stearic acid (HSA) and 2-hydroxyethyl stearate (HES) were able to structure sunflower seed oil, among which the structuring ability of HES was reported for the first time.

Interaction mechanism of flavonoids and bovine β-lactoglobulin: Experimental and molecular modelling studies.

In this study, the quantitative structure-affinity relationship of 28 flavonoids with bovine β-lactoglobulin (β-lg) was investigated based on experimental and theoretical methods. The binding constants (K) of these flavonoids with β-lg were systematically compared by spectrofluorimetry, and a multivariate linear model (R = 0.8769, Q = 0.