Cassava Starch Films with Anthocyanins and Betalains from Agroindustrial by-Products: Their Use for Intelligent Label Development.

The development of biodegradable packaging materials has become a widely addressed topic in recent years. Microparticles generated from var. f.

Solubilization of lipolysis products in mixed micelles is enhanced in presence of bile salts and Tween 80 as revealed by a model study (oleic acid) and emulsified chia-oil.

In the last few decades, there has been a growing interest in understanding the mechanisms involved in lipid digestion with the purpose of developing strategies to control this complex physiological process. Bile salts (BS) are natural bio-surfactants that play crucial functions in this process and may represent a key strategy to modulate the lipolysis. One of the main functions is the removal of lipolysis products present at the interface of lipid droplets by solubilizing them in BS micelles, thus avoiding the reaction inhibition.

A new methodology to assess the solubility of fatty acids: Impact of food emulsifiers.

In food formulations, lipids are normally incorporated as emulsions stabilized by different types of emulsifiers. The emulsifiers can affect fatty acid (FA) solubilization as they can interact with FA. The main purpose of the present work is the development of a methodology to evaluate the FA solubilization in an aqueous medium in the absence and presence of exogenous emulsifiers.

Effects of pH, extrusion tip size and storage protocol on the structural properties of Ca(II)-alginate beads.

The Ca(II)-alginate beads were formulated changing some synthesis variables: pH (3.8-6.8), extrusion tip size (0.

Studies on the interactions between bile salts and food emulsifiers under in vitro duodenal digestion conditions to evaluate their bile salt binding potential.

During the last decade a special interest has been focused on studying the relationship between the composition and structure of emulsions and the extent of lipolysis, driven by the necessity of modulate lipid digestion to decrease or delay fats absorption or increase healthy fat nutrients bioavailability. Because bile salts (BS) play a crucial role in lipids metabolism, understanding how typical food emulsifiers affect the structures of BS under duodenal conditions, can aid to further understand how to control lipids digestion. In the present work the BS-binding capacity of three emulsifiers (Lecithin, Tween 80 and β-lactoglobulin) was studied under duodenal conditions.

Modification of foaming properties of soy protein isolate by high ultrasound intensity: Particle size effect.

The effect of high intensity ultrasound (HIUS) may produce structural modifications on proteins through a friendly environmental process. Thus, it can be possible to obtain aggregates with a determined particle size, and altering a defined functional property at the same time. The objective of this work was to explore the impact of HIUS on the functionality of a denatured soy protein isolate (SPI) on foaming and interfacial properties.

Interfacial and foaming interactions between casein glycomacropeptide (CMP) and propylene glycol alginate.

Proteins and polysaccharides are widely used in food formulation. While most of the proteins are surface active, only few polysaccharides can adsorb at the air-water interface; this is the case of propylene glycol alginates (PGA). It is known that casein glycomacropeptide (CMP), a bioactive polypeptide derived from κ-casein by the action of chymosin, presents a great foaming capacity but provides unstable foams.

Effect of sucrose on functional properties of soy globulins: adsorption and foam characteristics.

In this contribution, we have analyzed the effect of sucrose on dynamic interfacial (dynamic surface pressure and surface dilatational properties) and foaming (foam capacity and foam stability) characteristics of soy globulins (7S and 11S). The protein (at 1 x 10(-3), 1 x 10(-2), 0.1, and 1 wt %) and sucrose (at 0, 0.

Formulation engineering can improve the interfacial and foaming properties of soy globulins.

In this contribution, we have analyzed the effect of different strategies, such as change of pH (5 or 7) or ionic strength (at 0.05 and 0.5 M), and addition of sucrose (at 1 M) and Tween 20 (at 1 x 10(-4) M) on interfacial characteristics (adsorption, structure, dynamics of adsorption, and surface dilatational properties) and foam properties (foam capacity and stability) of soy globulins (7S and 11S at 0.

Limited enzymatic hydrolysis can improve the interfacial and foaming characteristics of beta-conglycinin.

In this contribution, we have determined the effect of limited enzymatic hydrolysis on the interfacial (dynamics of adsorption and surface dilatational properties) and foaming (foam formation and stabilization) characteristics of a soy globulin (beta-conglycinin, fraction 7S). The degree of hydrolysis (DH = 0, 2, and 5%), the pH of the aqueous solution (pH = 5 and 7), and the protein concentration in solution (at 0.1, 0.