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Role of protein and lipid oxidation in hardening of high-protein bars during storage.
J Food Sci
January 2025
Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin, USA.
Protein bar hardening negatively impacts shelf life, quality, and consumer acceptance. Although oxidation is known to negatively affect the flavor and texture of foods, the specific roles of lipid and protein oxidation in bar hardening have not been thoroughly investigated. Furthermore, most research has concentrated on dairy proteins, with a notable lack of studies addressing the hardening of plant-based protein bars.
View Article and Find Full Text PDFMicroencapsulation using a novel wall material prepared via Maillard reaction-derived mung bean protein-peach gum conjugates to enhance stability and functionality of chia seed oil.
Int J Biol Macromol
January 2025
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China. Electronic address:
This study investigated the potential of Maillard reaction products (MRPs) derived from mung bean protein isolate (MBPI) and peach gum (PG) conjugates as wall materials for microencapsulating chia seed oil (CSO). Four formulations (MMRP) were prepared using spray-drying and compared to a commercial sample (CMMRP). The MMRP formulation exhibited the highest encapsulation yield (91 %) and encapsulation efficiency (96 %), along with favorable physical properties, including a spherical shape and smooth surface.
View Article and Find Full Text PDFStructural and functional modifications of quinoa protein via hyaluronic acid-induced Maillard reaction.
Int J Biol Macromol
January 2025
Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, PR China; School of Basic Medicine, Chengdu University, Chengdu 610106, PR China. Electronic address:
In recent years, quinoa protein (QP) has attracted attention for its balanced amino acids composition, but its limited techno-functional properties continue to pose challenges for its utilization. Non-enzymatic Maillard glycation is considered as a promising strategy to expand the utilization of plant proteins in food processing due to its cost-effectiveness, spontaneous nature, and the lack of need for additives to initiate the reaction. Furthermore, the use of hyaluronic acid (HA) as an ingredient in food products is becoming increasingly accepted and popular.
View Article and Find Full Text PDFHome-made vs industry-made: Nutrient composition and content of potentially harmful compounds of different food products.
Curr Res Food Sci
December 2024
Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 17, 6700 AA, Wageningen, the Netherlands.
Many consumers perceive industrially processed foods as lower in quality and potentially harmful to health, with concerns about poor nutrition, additives, and harmful compounds formed during processing. Epidemiological studies have highlighted risks associated with "ultra-processed foods," but empirical comparisons between industrial (IND) and home-made (HM) foods are scarce. This study aimed to compare nutritional values and harmful compounds in IND vs.
View Article and Find Full Text PDFAGEing of collagen: The effects of glycation on collagen's stability, mechanics and assembly.
Matrix Biol
February 2025
Department of Physics, Simon Fraser University, Burnaby, BC, V5A 1S6, Canada. Electronic address:
Advanced Glycation End Products (AGEs) are the end result of the irreversible, non-enzymatic glycation of proteins by reducing sugars. These chemical modifications accumulate with age and have been associated with various age-related and diabetic complications. AGEs predominantly accumulate on proteins with slow turnover rates, of which collagen is a prime example.
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