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Glycation-mediated pea protein isolate-curcumin conjugates for uniform walnut oil dispersion: enhancing oxidative stability and shelf life.
J Sci Food Agric
January 2025
SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.
Background: Traditional methods for fabricating protein-polyphenol conjugates have not preserved the structural and functional integrity essential for the food industry effectively. This research introduces an advanced encapsulation methodology designed to overcome these limitations, with the potential to enhance the stability of edible oil matrices significantly, leading to improved preservation techniques and extended shelf life.
Results: Glycated pea protein isolate-curcumin conjugates (gPPI-CUR) were developed, demonstrating a marked improvement in the oxidative stability of walnut oil (WO), a proxy for edible oil matrices.
Green hydrothermal synthesis of nickel and zinc-doped nickel ferrite nanoparticles using extracts and their biological studies.
Heliyon
January 2025
Institute of Fundamental and Applied Research, National Research University TIIAME, Kori Niyoziy 39, 100000 Tashkent, Uzbekistan.
Convectional drugs have failed to tackle the increasing public health challenge of Cancer and diabetes. Phytochemical conjugated nanoparticles are providing safer therapeutic alternatives to address this global challenge. Nanoparticles of nickel, iron and zinc are especially useful because of their magnetic properties, abilities to prevent the onset or slow the progression of these diseases.
View Article and Find Full Text PDFThe bioconjugates of curcumin, zingerone and [6]-shogaol with low molecular weight chitosan: Synthesis, characterization and in vitro anticancer activity in HepG2 cells.
Int J Biol Macromol
January 2025
Department of Plantation Products, Spices & Flavour Technology, CSIR-Central Food Technological Research Institute, Mysore 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India. Electronic address:
The synthesis of bioconjugates of curcumin, zingerone, and [6]-shogaol with low molecular weight chitosan (LMWC) is presented. The unconjugated forms of these compounds exhibit low water solubility, poor stability, limited bioavailability, and low target specificity, whereas the synthetic conjugates demonstrate improved physical properties. The synthesis was achieved by forming succinates & then reacting with LMWC.
View Article and Find Full Text PDFHydrogel formed in situ through Schiff base reaction between gallic acid-grafted soybean protein isolate and oxidized dextran: Interactions, physicochemical properties, and digestive characteristics.
Food Chem
January 2025
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address:
Herein, we developed multifunctional hydrogels formed between soybean protein (SPI)-gallic acid conjugate and oxidized dextran (ODex) via a Schiff base reaction. The effects of ODex on the morphology, structure, and functional properties of the hydrogels were elucidated. The results showed that the crosslinking modes in the hydrogels include hydrogen bonding, Schiff bases, Michael addition, and π-π stacking.
View Article and Find Full Text PDFThe Potential Systemic Anti-Inflammatory Effect of Turmeric Dried Extract.
Endocr Metab Immune Disord Drug Targets
January 2025
DDR Research Clinic, Caserta, Italy.
Background: Curcumin is a polyphenolic compound derived from the food spice turmeric that has received interest from the medical and scientific world for its role in the management of several conditions. Clinical studies, in humans, have shown that ingested Curcumin is safe even at high doses (12 g/day), but it has poor bioavailability primarily due to poor absorption and rapid metabolism and elimination. Several strategies have been implemented to improve the bioavailability of Curcumin, for example, the combination of piperine in a complex with Curcumin, or the usage of formulations with phospholipid or liposomal complexes.
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