Structural, physicochemical, and in vitro digestion properties of microgel-reinforced synbiotic hydrogel beads filled with pectic oligosaccharides as a delivery system for Limosilactobacillus reuteri.

Pea protein microgel (MG)-reinforced synbiotic low methoxyl pectin (LMP) hydrogel beads filled with different concentrations (0 %, 0.2 %, and 0.4 %) of pectic oligosaccharides (POS) were developed as a delivery system for Limosilactobacillus reuteri (L.

Physicochemical, structural, and in-vitro release properties of carboxymethyl cellulose-based cryogel beads incorporating resveratrol-loaded microparticles for colon-targeted delivery system.

The objective of this study was to investigate the physicochemical, structural, and in vitro release properties of carboxymethyl cellulose (CMC)-based cryogel beads incorporating resveratrol-loaded microparticles (MP) for colon-targeted delivery system. CMC-based cryogel beads were produced by ionic cross-linking with different concentrations (2%, 3%, and 4%) of AlCl. Based on FE-SEM images, CMC-based cryogel beads showed a smoother surface and more compact internal structure with increasing AlCl concentrations, which was proven to be due to the new cross-linking between the -COO group of CMC and Al by FT-IR analysis.

Structural characterization and prebiotic activity of rhamnogalacturonan-I rich pumpkin pectic polysaccharide extracted by alkaline solution.

The present study aimed to investigate the structural and physicochemical characteristics of alkali-extracted pectic polysaccharide (AkPP) and to evaluate its prebiotic effects. AkPP was obtained from pumpkin pulp using an alkaline extraction method. AkPP, which had a molecular weight (Mw) of mainly 13.

Effects of NaCl on the Physical Properties of Cornstarch-Methyl Cellulose Blend and on Its Gel Prepared with Rice Flour in a Model System.

This study investigated the impact of NaCl on the physical properties of cornstarch-methyl cellulose (CS-MC) mixtures and their gels prepared with rice flour in a model system. Opposite trends were observed, showing that NaCl led to decreased viscosity of the CS-MC mixtures (liquid-based), whereas a more stable and robust structure was observed for the rice-flour-added gels (solid-based) with the addition of NaCl. The interference of NaCl with the CS-MS blend's ability to form a stable gel network resulted in a thinner consistency, as the molecules of the CS-MS blend may not bind together as effectively.

Development of soy protein isolate/sodium carboxymethyl cellulose synbiotic microgels by double crosslinking with transglutaminase and aluminum chloride for delivery system of Lactobacillus acidophilus.

This study was carried out to develop soy protein isolate (SPI)/sodium carboxymethyl cellulose (NaCMC) synbiotic microgels by applying a double-crosslinking technique using transglutaminase and different concentrations of AlCl (0 %, 6 %, 7 %, 8 %) and also by adding Lactobacillus acidophilus (L. acidophilus) and pectic oligosaccharide. Synbiotic microgels crosslinked using 8 % AlCl (SPI/NaCMC-Al microgels) showed the highest encapsulation efficiency (92 %).

Physicochemical, structural and in vitro gastrointestinal tract release properties of ι-carrageenan/sodium caseinate synbiotic microgels produced by double-crosslinking with calcium ions and transglutaminase.

The aim of this study was to develop ι-carrageenan (ιC)/sodium caseinate (NaCas) synbiotic microgels loading Lacticasebacillus paracasei produced by double-crosslinking with calcium ions and different concentrations (0, 5, 10, and 15 U/g protein) of transglutaminase (TGase). The synbiotic microgels were coated/filled with pectic oligosaccharide (POS). Field emission scanning electron microscope (FE-SEM) and X-ray diffraction (XRD) analyses indicated that L.

Physicochemical, Structural, and In Vitro Gastrointestinal Tract Release Properties of Sodium Alginate-Based Cryogel Beads Filled with Hydroxypropyl Distarch Phosphate as a Curcumin Delivery System.

The objectives of this study were to produce sodium alginate (SA)-based cryogel beads filled with different concentrations (0, 0.4, 1.0, and 2.

Rheological and Physicochemical Properties of Oleogel with Esterified Rice Flour and Its Suitability as a Fat Replacer.

The objectives of this study were to produce oleogel using esterified rice flour with citric acid (ERCA), to evaluate physicochemical and rheological properties of oleogels, and to investigate their suitability as a fat replacer. Rice flour was esterified with citric acid (30%, /) to produce ERCA. Emulsions and oleogels were prepared with different concentrations (0, 5, 10, and 15%, /) of ERCA.

Rheological properties of a neutral polysaccharide extracted from maca (Lepidium meyenii Walp.) roots with prebiotic and anti-inflammatory activities.

The rheological, prebiotic, and anti-inflammatory properties of neutral polysaccharide extracted from maca roots (MP) were investigated. MP was composed of arabinose, galactose, rhamnose, and glucose. In steady shear rheological properties, an increasing concentration of MP solution exhibited higher apparent viscosity (η) and consistency index (K) under acidic condition (pH 4).

Microencapsulation of a maca leaf polyphenol extract in mixture of maltodextrin and neutral polysaccharides extracted from maca roots.

The aim of the present study was to use microencapsulation technologies to create microcapsules containing polyphenol extracted from maca leaves, which were coated with maltodextrin (MD) and neutral polysaccharides extracted from maca roots (NPMR). NPMR was composed of arabinose, galactose, rhamnose, and glucose, with the main linkage types of →5)-α-L-Araf-(1→, →2,5)-α-L-Araf-(1→, α-L-Araf-(1→, →3)-β-D-Galp-(1→, and β-D-Rhap-(1→. The microencapsulation efficiency of the powdered microcapsules increased with an increasing MP concentration in the coating materials.

Structural and in vitro digestibility properties of esterified maca starch with citric acid and its application as an oil-in-water (O/W) pickering emulsion stabilizer.

The objective of the present study was to determine structural and in-vitro digestibility properties of esterified maca starch with citric acid (EMSC) and explore its application in oil-in-water (O/W) pickering emulsion. EMSC was prepared by esterifying native maca starch (NMS) with different concentrations of citric acid (0, 10, 20, and 30%, w/w). The structural properties were characterized by SEM, FT-IR, XRD, and C and H NMR spectroscopy, which demonstrated that EMSC exhibited new ester linkages from citric acid in NMS.

Effect of Tara Gum Addition on Steady and Dynamic Shear Rheological Properties of Rice Starch Isolated from the Korean Rice Variety 'Boramchan'.

The present study was performed to investigate the influence of tara gum (TG) addition on the steady and dynamic shear rheological properties of rice starch (RS) isolated from the Korean rice variety 'Boramchan' flour. From X-ray diffraction and Fourier transform infrared spectra of RS, it was found that RS was purely isolated. All RS+TG pastes (4.

Characterization and storage stability of chlorophylls microencapsulated in different combination of gum Arabic and maltodextrin.

Detailed investigations on the physicochemical and structural characterization of chlorophyll loaded microcapsules and their storage stability have not previously been conducted. Therefore, our objective was to encapsulate unstable chlorophylls using different blends of gum Arabic (GA) and maltodextrin (MD) (GA-MD ratios of 5:5, 3:7, and 0:10) by spray-drying to improve storage stability of chlorophylls. An increase in concentration of MD in wall materials was associated with lower moisture content (0.

Structural and rheological properties of pectic polysaccharide extracted from Ulmus davidiana esterified by succinic acid.

The present study was carried out to investigate the physicochemical and structural properties of pectic polysaccharide extracted from Ulmus davidiana (UDP) and to determine the physicochemical, structural, and rheological properties of esterified UDP with succinic acid (ES-UDP). The results indicated that UDP had high amounts of galacturonic acids and various neutral sugars, such as galactose, rhamnose, and glucose. UDP was identified as a low methoxyl pectin, consisting of 1,4-linked α-d-GalpA (the main backbone chain), supported by the results of Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction, and 1D Nuclear magnetic resonance (NMR) spectroscopy.

Structural Characterization of Cellulose Obtained from Extraction Wastes of Graviola () Leaf.

Cellulose is one of the most common functional ingredients in food products and has been widely used as fat replacers and stabilizers. In the present study, the structural properties of cellulose obtained from extraction wastes of graviola (.) leaf (CWG) were characterized via scanning electron microscope (SEM), X-ray diffraction (XRD), fourier transform-infrared (FTIR), and C nuclear magnetic resonance (NMR) analyses.

Physicochemical, molecular, emulsifying and rheological characterizations of sage (Salvia splendens) seed gum.

The objective was to investigate the physicochemical, molecular, rheological, and emulsifying properties of water soluble-sage seed gum (WSG). WSG mainly comprised galacturonic acid and xylose. FTIR and NMR analyses confirmed the presence of pectic polysaccharides in WSG.

The characterization, selenylation and anti-inflammatory activity of pectic polysaccharides extracted from Ulmus pumila L.

The specific objective of this study was to investigate characterization, selenylation, and anti-inflammatory activities of pectic polysaccharides extracted from Ulmus pumila L. (PPU). Four different monosaccharides were found in PPU, including galacturonic acid, galactose, rhamnose, and glucose.

Synthesis, characterization, and functional properties of chlorophylls, pheophytins, and Zn-pheophytins.

The aims of this study were to synthesize chlorophyll derivatives, pheophytins and Zn-pheophytins, from chlorophylls extracted from spinach, characterize them, and evaluate their antioxidant and anti-inflammatory activities. The chlorophylls isolated from spinach were identified by means of FT-IR and NMR spectroscopies. The synthesis of pheophytins and Zn-pheophytins was confirmed by UV-Vis spectral analyses.

Physicochemical and Textural Properties of Noodles Prepared from Different Potato Varieties.

This study was performed to investigate the quality characteristics of noodles made from four different potato varieties: Atlantic, Go-un, Sae-bong, Jin-sun, and wheat flour. Quality characteristics of five noodles were analyzed by general components analysis, cooking quality (rate of water absorption, cooking loss, and volume increase), and mechanical textural properties. Some variations existed in wheat- or potato-based noodles for the general components analysis, but no clear trend was observed.

Effects of Extraction Methods on Biological Capacities and Rheological Properties of Polysaccharides from Red Pepper Stems.

The purposes of this study were to produce polysaccharides from red pepper stems using different extraction methods and evaluate their chemical composition, biological capacities, and rheological properties. Two polysaccharides were extracted from red pepper stems using an autoclave and alkali treatments, and the extracts were named PAU and PAL, respectively. The contents of total phenolics and flavonoids were significantly higher in PAU than those in PAL.

The preventive effects of nanopowdered red ginseng on collagen-induced arthritic mice.

This study was carried out to investigate the efficiency of red ginseng nanopowder in preventing collagen-induced arthritis (CIA) in mice. The mice were divided into five groups: normal group (no immunisation), control (CIA), powdered red ginseng (PRG), nanopowdered red ginseng (NRG) and methotrexate (MTX). Administering MTX, PRG and NRG to arthritic mice significantly decreased spleen indexes, clinical and histological scores compared to control group.

Physicochemical, Microbial, and Sensory Properties of Queso Blanco Cheese Supplemented with Powdered Microcapsules of Tomato Extracts.

The present study examined the physical, chemical, microbial, and sensory characteristics of Queso Blanco cheese supplemented with powdered microcapsules containing tomato extracts (0.5-2.0%) during storage at 7°C for 60 d.

Effects of selenylation modification on structural and antioxidant properties of pectic polysaccharides extracted from Ulmus pumila L.

The present study was carried out to determine the effects of selenylation on structural and antioxidant activities of pectic polysaccharides extracted from Ulmus pumila L. (PPU). Selenylation of PPU (Se-PPU) was synthesized by different concentrations of sodium selenites (0.