This study investigated the fabrication of Pickering emulsion stabilized by rice bran-modified wheat gluten nanoparticle (RGNP) and evaluated the effect of rice bran-modification on lipid oxidation of emulsified soybean oil, with native wheat gluten nanoparticle (CGNP) as the control. Compared with CGNP, RGNP exhibited stronger antioxidant activities due to high content of polyphenols. RGNP were roughly spherical (mean size of about 250 nm) with balanced wettability (104.6 ± 2.3°) and had excellent colloidal thermal stability. When used at a concentration of 1.5 wt%, both CGNP and RGNP could stabilize Pickering emulsions at varying oil volume fractions (0.20-0.85). For high internal phase emulsions, nanoparticles adsorbed at an oil-water interface forming an interconnected network structure, depressing the oxidation of soybean oil. RGNP as an interfacial antioxidant further improved the Pickering emulsion' oxidative stability. This work may expand the application of wheat gluten as an antioxidant solid particle in Pickering emulsion.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodchem.2022.132874 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Optimization of Functional Gluten-Free Cake Formulation Using Rice Flour, Coconut Flour, and Xanthan Gum via D-Optimal Mixture Design.
Food Sci Nutr
December 2024
Department of Food Science and Technology, Science and Research Branch Islamic Azad University Tehran Iran.
Article Synopsis
- Prolamins found in wheat, barley, and rye are linked to health issues like celiac disease and wheat allergies, pushing the need for gluten-free alternatives like rice flour, though its products are not as high-tech.
- Adding low-fat desiccated coconut flour and xanthan gum to rice flour significantly improves the quality and properties of gluten-free cakes, impacting viscosity, moisture, and texture.
- The study successfully optimized a gluten-free cake recipe, achieving improved sensory qualities (taste, texture, etc.) through careful ratios of rice flour, coconut flour, and xanthan gum, validated by strong statistical models.
The potential of the amaranth collection maintained at VIR in the context of global plant breeding and utilization trends.
Vavilovskii Zhurnal Genet Selektsii
November 2024
Federal Research Center the N.I. Vavilov All-Russian Institute of Plant Genetic Resources (VIR), St. Petersburg, Russia.
Amaranth is an ancient crop of the family Amaranthaceae, but it is fairly new to Russia. Its seeds and leaf biomass contain a high-quality gluten-free protein, fatty acids, squalene (a polyunsaturated hydrocarbon), flavonoids, vitamins, and minerals. A comprehensive study of amaranth, enhancement of its breeding, and development of new cultivars will contribute to food quality improvement through the use of plant raw materials enriched for wholesome and highly nutritious components.
View Article and Find Full Text PDFReal-time shrimp freshness detection by anthocyanin-enriched wheat gluten/gelatin electrospun nanofiber films.
Food Chem
December 2024
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, PR China. Electronic address:
Electrospun nanofiber films exhibited significant potential as food freshness indicators (FFI) due to their structural advantages. Herein, a novel electrospinning film based on wheat gluten (WG), gelatin, and anthocyanins was fabricated to detect the freshness of shrimp. Compared with pure WG, an adjusted ratio of the WG to gelatin (W16E9, 16:9) improved physicochemical properties, reducing viscosity from 3.
View Article and Find Full Text PDFCharacterization of Diploid Wheat Flour and its Possible Practical Use.
J Appl Glycosci (1999)
November 2024
2 Department of Biological Production, Faculty of Bioresource Sciences, Akita Prefectural University.
The application of flour is determined by the composition of its starch and storage proteins. Previously isolated diploid wheat is known to be amylose-free and possesses the same amylopectin structure as the wild-type. To reveal its characteristics, starch, protein, lipid, fiber, gluten, and allergen contents and rheological properties were analyzed and compared to its parental wild-type diploid wheat and commercially available hexaploid wheats.
View Article and Find Full Text PDFRapid Gluten Allergen Detection Using an Integrated Photoimaging Assay and Ionic Liquid Extraction Sensor.
ACS Omega
December 2024
Graduate Institute of Biomedical Optomechatronics, Taipei Medical University, Taipei 110, Taiwan.
In recent years, food allergies and food sensitivities have remained critical public health problems that affect approximately 15% of the global population. Wheat is a major food source worldwide, but it is also a common food allergen. Celiac disease is chronic immune-mediated enteropathy triggered by exposure to dietary gluten in genetically predisposed individuals; it can be treated only through strict gluten avoidance.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!