Whey is a cheese co-product with high protein content used in the food industry due to its techno-functional properties and nutritive value. This study aims to optimize the production of β-lactoglobulin (β-lg) nanostructures, to characterize their techno-functional properties and stability, and to apply them as a carrier of bioactive molecules. Box-Behnken planning was applied to determine the best conditions to obtain the β-lg nanostructure, which consists in treatment at 100 °C in NaCl 50 mmol·L for 60 min. TEM analysis showed a fibril structure in the observed nanostructures. The nanostructured systems formed foam and emulsion with higher stability than the systems composed of the native protein. The results for encapsulation efficiency of bioactive compounds were 96.50%, 89.04%, 67.78%, and 36.39% for quercetin, rutin, naringin, and vitamin B respectively. Thus, β-lg nanostructure's great capacity to encapsulate hydrophobic molecules was verified.
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http://dx.doi.org/10.1016/j.foodchem.2021.129719 | DOI Listing |
Foods
January 2025
Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wroclaw, Poland.
Growing interest in functional food ingredients has led to the exploration of pumpkin flour as a nutritional enhancer in wheat-based products. This study investigated the impact of pumpkin flour incorporation (0-20%) on soft wheat flour blends' technological and bioactive properties. The comprehensive analysis included granulometric distribution, techno-functional properties (WHC, WAC, WAI, WSI, SP, OAC), pasting characteristics (RVA), gel texture (TPA), rheological behaviour (frequency sweeps), colour parameters, and bioactive compounds (TPC, DPPH, ABTS) in both water and ethanol extracts.
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December 2024
Department of Food Chemistry, Technology and Biotechnology, Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, Narutowicza Street 11/12, 80-233, Poland. Electronic address:
This study compared the effectiveness of urea-containing and urea-free L-cysteine solutions in extracting high-quality feather keratin and evaluated commercial proteases for producing keratin-derived bioactive peptides. The urea-assisted extraction was crucial for achieving high structural integrity and yield of soluble keratin. The keratin isolate exhibited oil-holding capacity of 9.
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February 2025
Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India.
The research aimed to assess the effect of polysaccharides (maltodextrin and β-cyclodextrin) on technological properties of low-lactose milk powder obtained by spray drying of β-galactosidase hydrolysed milk. Low-lactose milk powders i.e.
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February 2025
Institute of Agrochemistry and Food Technology (IATA-CSIC), Carrer del Catedràtic Agustín Escardino Benlloch, 7, 46980 Paterna, Valencia, Spain; Department of Food and Human Nutritional Sciences, University of Manitoba. Winnipeg, Canada. Electronic address:
High-pressure processing (HPP) enhances food safety and shelf life by inactivating microorganisms and preserving food quality, yet its effectiveness in low-humidity environments has not been evaluated. This study investigated the effects of HPP at 500 MPa for 15 min across varying hydration levels (15, 30, 60, 77 %) on rice bran (RB), aiming to identify microbial effectiveness, besides techno-functional and physicochemical properties. HPP effectively reduced mesophilic bacteria, molds and yeast of RB at > 15 % hydration level, achieving reductions of up to 4 logarithmic cycles in the latter, nearing the detection limit of the method.
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February 2025
Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab 141 004, India. Electronic address:
In the present study, the impact of ultrasonication treatment (US) at varying time duration (10 and 20 min) on pearl millet protein (PMP) was evaluated. The native and ultrasonicated PMP were evaluated for techno-functional properties, zeta potential, particle size, SEM, FTIR, thermal properties and dynamic rheology. The significant (p < 0.
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