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Rational design of a starch/whey protein isolate/caffeic acid ternary system to alleviate gel deterioration during freeze-thaw cycles.
Carbohydr Polym
March 2025
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China. Electronic address:
To strengthen starch gel quality and improve the deterioration from freeze-thaw cycles, corn starch/whey protein isolate (WPI)/caffeic acid (CA) composite gels were rationally constructed in this study. The results showed that the introduction of WPI and CA significantly optimized the microstructure of the gels, an observation verified by SEM and CLSM. In addition, FT-IR and XRD analyses further revealed that the interaction mechanism within the composite gel was mainly due to the reinforcement of hydrogen bonds.
View Article and Find Full Text PDFBehavior at Air/Water Interface and Oxidative Stability of Vegetable Oils Analyzed Through Langmuir Monolayer Technique.
Molecules
January 2025
Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznan, Poland.
This study aimed to evaluate the oxidative stability and surface properties of cold-pressed vegetable oils using the Langmuir monolayer technique. Six oils-milk thistle, evening primrose, flaxseed, camelina sativa, black cumin, and pumpkin seed-were analyzed to investigate their molecular organization and behavior at the air/water interface, particularly after undergoing oxidation. The results showed that oils rich in polyunsaturated fatty acids (PUFAs), such as flaxseed and evening primrose oils, formed monolayers with larger molecular areas and lower stability, which led to faster oxidative degradation, especially under thermal conditions.
View Article and Find Full Text PDFRegulation of whey protein emulsion gel's structure with pullulan to enhance astaxanthin bioaccessibility.
Carbohydr Polym
March 2025
College of Food Science and Engineering, Jilin Agricultural University, Changchun, China; Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China; National Processing Laboratory for Soybean Industry and Technology, Changchun, China; National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, China. Electronic address:
In this study, the potential of using an emulsion gel based on whey protein concentrate (WPC) and pullulan (PUL) to encapsulate and deliver astaxanthin (AST) was investigated. PUL concentration was observed to affect the microstructure of WPC/PUL/AST emulsion gels, and the performance of emulsion gels was evaluated by encapsulation efficiency, simulated gastrointestinal digestion, storage stability, hardness, and water holding capacity tests. The WPC/PUL/AST emulsion gels had the highest encapsulation efficiency, gastrointestinal digestion retention, and bioaccessibility of (91.
View Article and Find Full Text PDFInactivation of Lipopolysaccharide-Biosynthesizing Genes Altered Lipids Composition and Intensity in .
Pathogens
November 2024
Guangzhou CnFerment Biotechnology Co., Ltd., Guangzhou 510440, China.
Gram-negative bacteria possess an asymmetric outer membrane, where the outer leaflet consists of LPSs and the inner leaflet comprises phospholipids. , an opportunistic milk-borne pathogen that causes severe neonatal meningitis and bacteremia, displays diverse lipopolysaccharide (LPS) structures. As a barrier of the bacterial cell, LPSs likely influenced resistance to environment stresses; however, there are no research reports on this aspect, hindering the development of novel bactericidal strategies overcoming the pathogen's resilience.
View Article and Find Full Text PDFElectrostatic Spray Drying of a Milk Protein Matrix-Impact on Maillard Reactions.
Molecules
December 2024
Food Chemistry and Technology, Teagasc Food Research Centre, Moorepark, Fermoy, Co., P61 C996 Cork, Ireland.
Electrostatic spray drying (ESD) of a milk protein matrix comprising whey protein isolate (WPI), skim milk powder (SMP), and lactose was compared to conventional spray drying (CSD) and freeze-drying (FD). ESD and CSD were used to produce powders at low (0.12-0.
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