Synergistic effects of xanthan gum and β-cyclodextrin on properties and stability of vegetable oil-based whipped cream.

The synergistic effects between xanthan gum (XG) and β-cyclodextrin (β-CD) on the properties and stability of vegetable oil-based whipped cream stabilized by kidney bean protein aggregates was investigated. The visual appearance, SEM, TEM, CLSM, FT-IR and LF-NMR results showed that when the ratio of XG to β-CD in the XG-β-CD complex was appropriate, the hydrogen bonding effect between β-CD and XG was significant enhanced, the three-dimensional network structure has the highest density, the emulsion droplets were the smallest and evenly distributed. The unique tapered microstructure of β-CD acted as a bridge between the hydrophilic and hydrophobic components, effectively preventing the aggregation of oil droplets and establishing a flexible support system between oil droplets; while the flexible molecular structure of XG could support Pickering emulsion system.

The Non-Nutritional Factor Types, Mechanisms of Action and Passivation Methods in Food Processing of Kidney Bean ( L.): A Systematic Review.

Kidney beans (KBs), as a traditional edible legume, are an important food crop of high nutritional and economic value worldwide. KBs contain a full range of amino acids and a high proportion of essential amino acids, and are rich in carbohydrates as well as vitamins and minerals. However, KBs contain a variety of non-nutritional factors that impede the digestion and absorption of nutrients, disrupt normal metabolism and produce allergic reactions, which severely limit the exploitation of KBs and related products.

Emerging starch composite nanofibrous films for food packaging: Facile construction, hydrophobic property, and antibacterial activity enhancement.

Polymers synthesized from green resources have many advantages in food packaging and hence their development is very important. Herein, starch/polyvinyl alcohol (PVA) nanofibrous composite films were fabricated by electrospinning technology. Steam-induced cross-linking reaction with glutaraldehyde (GTA) and silver sodium zirconium phosphate (Ag-ZrP) was employed to improve the hydrophobic and antibacterial properties of the constructed nanofibrous films, respectively.

Effect of the crosslinking and drying method on the oxidative stability of lipid microcapsules obtained by complex coacervation.

The crosslinking and drying method of microcapsules prepared by complex coacervation has been investigated in order to achieve a better control of the oxidative stability of the final powder product. Methyl oleate was microencapsulated with gelatin and gum arabic as wall materials. For improving the oxidative stability of microcapsules, the crosslinking and drying method was optimized in order to obtain a product with a stable and dense wall layer structure.

Structural and mechanistic insights into starch microgel/anthocyanin complex assembly and controlled release performance.

We report a self-assembly method for the fabrication of multilayer-starch-based microgels used for anthocyanin encapsulation. Alcohol-heating treatment and ionization reactions were employed to reduce the crystallinity of starch and introduce ionic groups on the molecule to further cross-link it with sodium trimetaphosphate and produce a starch microgel. The molecular interactions between the starch and the anthocyanins facilitated the anthocyanin encapsulation and the starch-microgel/anthocyanin complexes with one, two, and three self-assembled layers were obtained.

Collision-Free Video Synopsis Incorporating Object Speed and Size Changes.

This paper presents a new surveillance video synopsis method which performs much better than previous approaches in terms of both compression ratio and artifact. Previously, a surveillance video was usually compressed by shifting the moving objects of that video forward along the time axis, which inevitably yielded serious collision and chronological disorder artifacts between the shifted objects. The main observation of this paper is that these artifacts can be alleviated by changing the speed or size of the objects, since with varied speed and size the objects can move more flexibly to avoid collision points or to keep chronological relationships.

Effective Video Stabilization via Joint Trajectory Smoothing and Frame Warping.

Video stabilization is usually composed of three stages: feature trajectory extraction, trajectory smoothing, and frame warping. Most previous approaches view them as three separate stages. This paper proposes a method combining the last two stages, namely the trajectory smoothing and frame warping stages, into a single optimization framework.

Application of an optosensing chip based on molecularly imprinted polymer coated quantum dots for the highly selective and sensitive determination of sesamol in sesame oils.

A novel optosensing chip was constructed by anchoring the fluorescence sensing material layer based on molecularly imprinted polymer (MIP) coated CdSe/ZnS quantum dots (QDs) on a chip for highly selective and sensitive optosensing of sesamol in sesame oil. Many factors that affected the performance of the optosensing chip based on MIP-coated QDs are discussed. Under optimized conditions, the relative fluorescence intensity of the optosensing chip decreased linearly (r(2) > 0.

Effects of various emulsification methods on the oxidation of methyl linoleate.

The effects of mechanical stress during emulsification on the oxidation of methyl linoleate were investigated by four methods (high-pressure homogenization, high-speed stirring, ultrasonic homogenization, and membrane emulsification). The oxidation rates and induction periods were almost constant, regardless of the emulsification method, except for membrane emulsification, by which the induction period was prolonged when a cellulose acetate membrane was used.

Effect of droplet size on autoxidation rates of methyl linoleate and α-linolenate in an oil-in-water emulsion.

Methyl linoleate and α-linolenate were used as representative n-6 and n-3 polyunsaturated fatty acid esters, respectively, to examine the effect of oil droplet size on autoxidative stability in oil-in-water systems. The emulsions, which were prepared via membrane emulsification and had a mean oil droplet size of approximately 1-30 μm, and had a stable size during the autoxidation of each substrate at 55°C. The autoxidation of methyl linoleate did not depend on oil droplet size during the entire process and that of methyl α-linolenate was independent of oil droplet size during the first half of the autoxidation process.