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Higher Oxidative Stability of Alpha-linolenic Acid Than Linoleic Acid in Nanoemulsions: a Comparison Between Bulk Flaxseed Oil and its O/W Nanoemulsions Food Biophys. (IF 2.387) Pub Date : 2021-01-06 Masoomeh Zeinalzadegan, Maryam Nejadmansouri, Mohammad-Taghi Golmakani, Gholam Reza Mesbahi, David Julian McClements, Seyed Mohammad Hashem Hosseini
In this study, the effects of different dispersed phase volume fractions (Φ 0.025 and 0.1) and storage temperature (4 and 25 °C) were determined on lipid oxidation, fatty acids profile, β-carotene degradation, and other physicochemical properties of flaxseed oil-in-water nanoemulsions. Nanoemulsions containing small anionic droplets (≈ 100 nm) were fabricated using high-pressure homogenization. Although
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Evaluation of Interactions Between Carboxymethylcellulose and Soy Protein Isolate and their Effects on the Preparation and Characterization of Composite Edible Films Food Biophys. (IF 2.387) Pub Date : 2021-01-06 Maria Mariana Garcia de Oliveira, Keila de Souza Silva, Maria Aparecida Mauro
Interactions between carboxymethylcellulose (CMC) and soy protein isolate (SPI) were assessed to determine their effects on the physicochemical and morphological properties of SPI-based films. The protein-polysaccharide interactions were investigated by measuring zeta potentials, showing a dependence on the pH, ionic strength and polysaccharide concentration. SPI-based films were prepared with different
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Partitioning Behavior and Interfacial Activity of Phenolic Acid Derivatives and their Impact on β-Lactoglobulin at the Oil-Water Interface Food Biophys. (IF 2.387) Pub Date : 2021-01-04 Alina Bock, Ulrike Steinhäuser, Stephan Drusch
Proteins are able to stabilize dispersed food systems due to their amphiphilic nature, acting as emulsifiers. Their interfacial properties can be influenced by different methods, including the formation of protein-phenol nanocomplexes. In this study, the interfacial behavior of phenolic compounds and protein-phenol nanocomplexes was first characterized according to the oil-water partitioning behavior
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Luminescence Spectroscopy – a Useful Tool in Real-Time Monitoring of Viscosity during In-Vitro Digestion Food Biophys. (IF 2.387) Pub Date : 2021-01-03 Hala Amer, Fatemah M. AlHasawi, Richard D. Ludescher, Iris J. Joye, Maria G. Corradini, Michael A. Rogers
Luminescence spectroscopy coupled with molecular rotors was used in the TNO Intestinal Model-1 (TIM-1) to monitor in situ changes to luminal viscosity of three maize starch samples varying in the amylose-to-amylopectin ratio (AM: AP): normal, high amylose (AM) and high amylopectin (AP). The fluorescence intensity (FI) of Fast Green (FG), a proven micro (and bulk) viscosity probe, was monitored throughout
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Interfacial Properties of β-Lactoglobulin at the Oil/Water Interface: Influence of Starch Conversion Products with Varying Dextrose Equivalents Food Biophys. (IF 2.387) Pub Date : 2020-12-03 Theresia Heiden-Hecht, Marco Ulbrich, Stephan Drusch, Monika Brückner-Gühmann
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Foam Stability of Mucin – Caseinate Mixtures: Relevance to Oral Processing Food Biophys. (IF 2.387) Pub Date : 2020-10-26 K. Koupa, V. Keligianni, E. P. Kalogianni, C. Ritzoulis
This work studies saliva foam, and the effect of in vitro orally-processed model foods on this foamy state. It reaches an estimation on the volume fraction of air trapped as bubbles in the saliva of healthy young volunteers, a value close to 0.3. So air bubbles and foam state might be intrinsic colloidal properties of saliva, with implications on its physiological and physicochemical definition and
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3D Confocal Laser Scanning Microscopy for Quantification of the Phase Behaviour in Agarose-MCC co-gels in Comparison to the Rheological Blending-law Analysis Food Biophys. (IF 2.387) Pub Date : 2020-10-25 Pranita Mhaske, Asgar Farahnaky, Stefan Kasapis
The need for a rapid and direct alternative to the rheology-based blending laws in quantifying phase behaviour in biopolymer composite gels is explored in this study. In doing so, the efficacy of confocal laser scanning microscopy (CLSM) paired with image analysis software – FIJI and Imaris - in quantifying phase volume was studied. That was carried out in a model system of agarose with varying concentrations
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Physical Stability and Interfacial Properties of Oil in Water Emulsion Stabilized with Pea Protein and Fish Skin Gelatin Food Biophys. (IF 2.387) Pub Date : 2020-10-13 Mar Vall-llosera, Flemming Jessen, Pauline Henriet, Rodolphe Marie, Mastaneh Jahromi, Jens J. Sloth, Mohammad Amin Mohammadifar, Heidi Olander Petersen, Bo Munk Jørgensen, Federico Casanova
This study aimed to investigate the physical stability and interfacial properties of oil-in-water (O/W) emulsions stabilized with fish skin gelatin (FG) and pea protein (PP) at pH 3. Physico-chemical properties, elemental composition and SDS-PAGE of the proteins were determined in the first part of this work. Emulsions were prepared at different ratio FG: PP (100: 0–75: 25–50: 50–25: 75–0: 100) by
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Investigation of Structural Transformations During the Manufacturing of Expanded Snacks for Reformulation Purposes Food Biophys. (IF 2.387) Pub Date : 2020-10-10 R. G. M. van der Sman, J. Williams, J. R. Bows
In this paper, we investigate the functionality of potato-based ingredients present in indirectly expanded snacks via careful analysis of their transformation during processing. This research is driven by the desire of industry to develop similar snacks for upcoming markets, where the potato-based ingredients are replaced by other starch sources, which are locally available and at a lower cost. For
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Effects of Oil Type on Sterol-Based Organogels and Emulsions Food Biophys. (IF 2.387) Pub Date : 2020-10-07 Hassan Sawalha, Paul Venema, Arjen Bot, Eckhard Flöter, Yaqi Lan, Erik van der Linden
The present study investigates the effect of oil type on the formation, morphology and mechanical properties of phytosterol-based organogels. The formation of organogels can be satisfactorily predicted with a criterion based on Hansen Solubility Parameters (HSPs), provided that the sterol and sterol ester in these systems assemble as tubules. When structures other than tubules are formed, the predictability
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Liposomal Encapsulation of Oleuropein and an Olive Leaf Extract: Molecular Interactions, Antioxidant Effects and Applications in Model Food Systems Food Biophys. (IF 2.387) Pub Date : 2020-10-02 Rodrigo González-Ortega, Luka Šturm, Mihaela Skrt, Carla Daniela Di Mattia, Paola Pittia, Nataša Poklar Ulrih
The influence of actively/passively encapsulated oleuropein on DPPC liposomes thermal and structural properties, and its antioxidant capacity against lipid peroxidation were investigated. Also, an oleuropein-rich olive leaf extract was encapsulated in soy phosphatidylcholine (PL-90 g) and incorporated in model and commercial drinks. Oleuropein induced a concentration-dependent broadening and splitting
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Analysis of Freeze-Thaw Behavior of Double (W 1 /O/W 2 ) Emulsions by Differential Scanning Calorimetry: Effects of Inner Salt Concentration and Solid Fat Content Food Biophys. (IF 2.387) Pub Date : 2020-10-02 Andrés L. Márquez, Jorge R. Wagner
This work is focused on the study of freeze-thaw behavior of double (W1/O/W2) emulsions by the application of a cooling-heating-cooling cycle by differential scanning calorimetry. Emulsions were prepared with sodium caseinate as hydrophilic emulsifier in outer aqueous (W2) phase and sunflower oil (SO) and/or interesterified vegetable fat (VF) plus polyglycerol polyricinoleate as lipophilic emulsifier
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Passive Internalization of Bioactive β-Casein Peptides into Phospholipid (POPC) Bilayers. Free Energy Landscapes from Unbiased Equilibrium MD Simulations at μs-Time Scale Food Biophys. (IF 2.387) Pub Date : 2020-09-30 Eduardo Jardón-Valadez, Charles H. Chen, Mariano García-Garibay, Judith Jiménez-Guzmán, Martin B. Ulmschneider
Absorption of bioactive peptides in the intestinal epithelium take place in the apical or the basolateral tight junctions of the cells. Depending on the peptide size and hydrophobicity, translocation mechanisms involve processes of passive diffusion, active transport by peptide-cotransporters such as members of the PepT family, and transcytosis by internalization vesicles. In this work, we investigated
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Particle degradation and nutrient bioavailability of soybean milk during in vitro digestion Food Biophys. (IF 2.387) Pub Date : 2020-08-13 Qingqing Xu, Christos Ritzoulis, Jianzhong Han, Feifei Han, Weiping Jin, Weilin Liu
This work studies the structural breakdown and nutrient release during in vitro digestion of soybean milk reconstituted from soybean flour with different particle sizes (> 100 mesh, 50–100 mesh, 28–50 mesh, 14–28 mesh and < 14 mesh). A clear effect of the particle size is noticed on the functional characteristics of the colloidal food during the gastric and intestinal digestion stages. In vitro gastric
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Effect of Crystallization State on the Gel Properties of Oleogels Based on β-sitosterol Food Biophys. (IF 2.387) Pub Date : 2020-07-31 Junhua Li, Haitao Yu, Yanjun Yang, Calum J. Drummond, Charlotte E. Conn
Oleogels based on three different oils (sunflower oil, solid coconut oil and liquid coconut oil) were formulated using β-sitosterol. In general, an observed increase in crystallinity was correlated with an increase in the gel storage modulus and hardness. Addition of lecithin promoted the formation of needle-like crystals of β-sitosterol with a corresponding increase in strain tolerance and oil-trapping
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Emulsions Stabilised by Polyethylene Glycol (PEG) 40 Stearate and Lactoferrin for Protection of Lactoferrin during In Vitro Digestion Food Biophys. (IF 2.387) Pub Date : 2020-07-27 Zhigao Niu, Ilonka Thielen, Simon M. Loveday, Harjinder Singh
Polyethylene glycol (PEG) and its derivatives are widely used in delivery systems to protect bioactive peptides and proteins against premature degradation. In this study, we sought to understand whether or not bioactive proteins at the interface of emulsions can be protected by PEG chains during in vitro gastrointestinal digestion. We designed an emulsion stabilised by both PEG 40 stearate (PEG 40 St)
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Effect of Microalgae ( Arthrospira platensis and Chlorella vulgaris ) Addition on 3D Printed Cookies Food Biophys. (IF 2.387) Pub Date : 2020-07-21 Zaida Natalia Uribe-Wandurraga, Marta Igual, Javier Reino-Moyón, Purificación García-Segovia, Javier Martínez-Monzó
Rheological and textural characteristics of cookie doughs were measured to characterise the effect of two microalgae biomasses additions (Arthrospira platensis and Chlorella vulgaris) in 3D printed cookies. The rheological characteristics determined the addition of microalgae lead to a greater mechanical resistance and a predominance of the elastic component ahead of the viscous component, this behaviour
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Electrospray Production of Curcumin-walnut Protein Nanoparticles Food Biophys. (IF 2.387) Pub Date : 2020-07-20 Maryam Asadi, Maryam Salami, Mehdi Hajikhani, Zahra Emam-Djomeh, Ali Aghakhani, Atiyeh Ghasemi
Electrospray technique was applied to produce nanoparticles (NPs) from walnut protein isolate (WPI) in order to encapsulate curcumin. The optimized condition for the production of the WPI NPs was WPI concentration of 3.5%, a solvent mixture of deionized water: 2-propanol (2:1, v/v), electrospraying at a fixed distance, voltage and flow rate including 17.5 cm, 20 kV and 0.09 mL/h, respectively. The
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Effect of Limonene on Modulation of Palm Stearin Crystallization Food Biophys. (IF 2.387) Pub Date : 2020-07-16 Natália Aparecida Mello, Lisandro Pavie Cardoso, Ana Paula Badan Ribeiro, Juliano Lemos Bicas
Due to its hard consistency and low plasticity, palm stearin (PS) has limited industrial applications. As described in the literature, the addition of limonene to lipid systems has been shown to influence their crystallization pattern, such as by softening consistency and accelerating polymorphic transition. The objective of this study was to evaluate different concentrations of limonene (1–10%) added
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Exploring the Mechanism of Liquid Smoke and Human Taste Perception Based on the Synergy of the Electronic Tongue, Molecular Docking, and Multiple Linear Regression Food Biophys. (IF 2.387) Pub Date : 2020-07-13 Ke Hu, Rui Chang, Qiujin Zhu, Jing Wan, Pengyu Tang, Chunli Liu, Li Song, Laping He, Chun Ye, Xuefeng Zeng, Li Deng, Ping Hu
The flavor and peculiarity of modern smoked meat products must be adjusted and controlled with the use of liquid smoke. In this study, to explore the interaction between human taste receptors and flavor components, an electronic tongue, molecular docking, and statistical methods were used to build a structure-activity relationship model of smoked flavor components based on multiple linear regression
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Characterization of Aqueous Dispersions and Gels Made of Sodium Caseinate and Basil Seed Gum: Phase Behavior, Rheology, and Microstructure Food Biophys. (IF 2.387) Pub Date : 2020-07-13 Vahideh Sarabi-Aghdam, Seyed H. Hosseini-Parvar, Ali Motamedzadegan, Saeed Mirarab Razi, Ali Rashidinejad
The interactions between sodium caseinate (NaCas) and basil seed gum (BSG) in the presence of calcium chloride (CaCl2) were investigated. The phase behavior of the mixed aqueous dispersions and their gels revealed a homogeneous mixture, obtained at the higher concentrations of both CaCl2 and BSG. The Herschel-Bulkley model sufficiently fitted the flow behavior of the mixture solution data. Apparent
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Optimization of a Droplet-Based Millifluidic Device to Investigate the Phase Behavior of Biopolymers, Including Viscous Conditions Food Biophys. (IF 2.387) Pub Date : 2020-07-08 Chloé Amine, Adeline Boire, Joëlle Davy, Anne-Laure Reguerre, Patrice Papineau, Denis Renard
Phase diagrams are widely used to map and control the assembly states of biopolymers. However, these studies are highly time and material consuming. Here, we present the optimization of a simple tool based on millifluidics to screen phase diagram of biopolymers, pure or in mixtures with other biopolymers. It is used (i) to generate a homogeneous mixture of biopolymers/buffer and/or biopolymers 1/ biopolymers
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Effect of Oil Content and Composition on the Gelling Properties of Egg-SPI Proteins Stabilized Emulsion Gels Food Biophys. (IF 2.387) Pub Date : 2020-07-08 Mengqi Zhang, Yanjun Yang, Nuria C. Acevedo
Effects of different oils on the rheological properties, textural profile, water loss (WL), oil loss (OL) and microstructure of egg-soybean protein isolate (SPI) stabilized emulsion gels were investigated at neutral pH, wherein soybean oil, olive oil and menhaden oil were used to form emulsions. The results showed that viscosity of emulsions progressively increased with the increase of oil content
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Structure and Properties of Organogels Developed by Diosgenin in Canola Oil Food Biophys. (IF 2.387) Pub Date : 2020-07-02 Chaoxi Zeng, Zheng Wan, Huiping Xia, Haiyang Zhao, Shiyin Guo
In this study, naturally occurring ingredient diosgenin was utilized as an organogelator for structuring canola oil. Results show that stable diosgenin-based organogel can be obtained at only 2% of diosgenin concentration when the gel preparation temperature is 100 °C. Oil binding capacity and rheological properties of the organogel were investigated. Results demonstrate that these two macroscopic
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Antibacterial Activity and Mechanism of a Bacteriocin Derived from the Valine-Cecropin A(1–8)-Plantaricin ZJ5(1–18) Hybrid Peptide Against Escherichia coli O104 Food Biophys. (IF 2.387) Pub Date : 2020-07-01 Yunzhi Jiang, Canchao Mei, Xi Huang, Qing Gu, Dafeng Song
Peptide fragment hybridization is an effective method to obtain novel hybrid antimicrobial peptides with higher antibacterial activities. The novel peptide, valine-cecropin A(1–8)-plantaricin ZJ5(1–18) (CA-P), was designed by coupling the amphiphilic N-terminal fragment of CA with the N-terminal core helix of P and adding a valine residue to the N-terminus of the hybrid fragment. CA-P showed higher
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Impact of Phytic Acid on the Physical and Oxidative Stability of Protein-Stabilized Oil-in-Water Emulsions Food Biophys. (IF 2.387) Pub Date : 2020-06-26 Yaqiong Pei, Qianchun Deng, David Julian McClements, Jing Li, Bin Li
The effects of phytic acid on the physical and oxidative stability of flaxseed oil-in-water emulsions containing whey protein-coated lipid droplets were investigated. The surface potential, particle size, microstructure, appearance, and oxidation of these emulsions were monitored when they were stored at pH 3.5 and 7.0 for 25 days in the dark (37 °C). The phytic acid and protein-coated lipid droplets
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Effect of Thermal Treatment on the Physicochemical Properties of Emulsion Stabilized by Gelatin from Black Tilapia ( Oreochromis mossambicus ) Skin Food Biophys. (IF 2.387) Pub Date : 2020-06-20 Chek-Chuan Tan, Alias A. Karim, U. Uthumporn, Farid. C. Ghazali
This study investigated the influence of thermal treatment (30 °C to 110 °C, 30 min) on the physicochemical and rheological properties of an emulsion stabilized by black tilapia (Oreochromis mossambicus) skin at pH 4. The protein pattern of tilapia gelatin did not have any significant difference after the gelatin was heated within a temperature range of 30 °C to 70 °C. However, at 90 °C and 110 °C
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Resistance of Soybean Pectin–Protein Conjugate Pre-Adsorbed to the Air–Water Interface to Displacement by the Competitive Adsorption of Surfactant Food Biophys. (IF 2.387) Pub Date : 2020-06-08 Bingqing Cai, Shinya Ikeda
The naturally occurring soybean pectin–protein conjugate pre-adsorbed to the air–water interface was shown to be displaced competitively from the interface when a small molecule surfactant was added to the aqueous phase. The soybean pectin containing covalently linked pectin–protein conjugate was prepared by heating defatted soy flour at 121 °C and pH 4.5 for 2 h. The pectin moiety of the pectin–protein
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Ultrasound Pretreatment Increases the Bioavailability of Dietary Proteins by Dissociating Protein Structure and Composition Food Biophys. (IF 2.387) Pub Date : 2020-05-25 He Yuanqing, Chen Min, Shen Lingling, Sun Quancai, Yang Pengyao, Guo Rui, Wang Sijia, Duan Yuqing, Zhang Haihui, Ma Haile
Bioavailability is an important indicator for evaluating the nutritional value of protein. In this study, we investigated the effect of ultrasound on improving the bioavailability of daily-consumed dietary proteins (rice, oat, corn, and soy protein). The results indicated that there was a significant difference (P < 0.05) in in vitro simulation digestibility between the ultrasound pretreatment group
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Tea Polyphenols Affect Oxidative Modification and Solution Stability of Myofibrillar Protein from Grass Carp ( Ctenopharyngodon idellus ) Food Biophys. (IF 2.387) Pub Date : 2020-05-18 Xuepeng Li, Cikun Liu, Jinxiang Wang, Wenxie Li, Boyan Lin, Wenhui Zhu, Yongxia Xu, Shumin Yi, Hongbo Mi, Jianrong Li
This study investigated the effects of different concentrations (0, 5, 10, 20, 50, and 100 μmol/g protein) of tea polyphenols (TP) on the oxidative modification and the physicochemical, structural, and gelling properties of myofibrillar protein (MP) from grass carp (Ctenopharyngodon idellus) oxidized by a hydroxyl radical-generating system. The results showed that low concentrations (5 and 10 μmol/g
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Influence of Soya Lecithin, Sorbitan and Glyceryl Monostearate on Physicochemical Properties of Organogels Food Biophys. (IF 2.387) Pub Date : 2020-05-12 Sheah Yee Ghan; Lee Fong Siow; Chin Ping Tan; Kok Whye Cheong; Yin Yin Thoo
The objective of this study is to investigate the effects of three different organogelators, sorbitan monostearate (SMS), soya lecithin (SL) and glyceryl monostearate (GMS) prepared at different concentrations (12%, 15% and 18%, w/w) on the structural, thermal and mechanical properties of palm olein (PO)-based organogels. Polarized light microscopy analysis revealed needle-like crystals in SMS-PO,
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Correction to: Physical-Mechanical and Antifungal Properties of Pectin Nanocomposites / Neem Oil Nanoemulsion for Seed Coating Food Biophys. (IF 2.387) Pub Date : 2019-11-13 Priscila de Castro e Silva, Lívio Antônio Silva Pereira, Amanda Maria Teixeira Lago, Michele Valquíria dos Reis, Édila Maria de Rezende, Gabriel Ribeiro Carvalho, Juliano Elvis Oliveira, José Manoel Marconcini
The original version of this article unfortunately contained errors. The author name “Michele Valquíria dos Reis” and affiliation were incorrect.
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Correction to: Crystallization Kinetics and Mechanical Properties of Nougat Creme Model Fats Food Biophys. (IF 2.387) Pub Date : 2019-08-07 Stephen-Sven Hubbes, André Braun, Petra Foerst
The original version of this article unfortunately contained errors. During final layout the format of Table 1 was displaced and an odd symbol was inserted in Eq. 2. The correct versions are given below.
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The Impact of Esterification Degree and Source of Pectins on Complex Coacervation as a Tool to Mask the Bitterness of Potato Protein Isolates Food Biophys. (IF 2.387) Pub Date : 2020-04-15 Merve Yavuz-Düzgün; Benjamin Zeeb; Johannes Dreher; Beraat Özçelik; Jochen Weiss
There is an increasing interest in the food industry to use potato protein as an alternative plant protein. However, its bitter taste often limits the utilization in novel foods and beverages. Coacervation is a promising technique to mask bitterness of certain food compounds. In the present study, we aimed to reduce the degree of bitterness of potato protein by generating protein-pectin complexes based
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Foaming of Acid-Hydrolyzed Insoluble Microalgae Proteins from Chlorella protothecoides Food Biophys. (IF 2.387) Pub Date : 2020-04-14 Laixin Dai; Rashmi Shivananda; Jörg Hinrichs; Jochen Weiss
Microalgae are considered to be a promising alternative protein source after extraction and fractionation. Studies have shown that the insoluble protein fraction possesses interfacial activity and is able to stabilize oil-in-water emulsions after acid hydrolysis. The current work studied the surface pressure and foaming properties of the insoluble microalgae protein fraction obtained from Chlorella
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Electrospun Starch Fibers Loaded with Pinhão ( Araucaria angustifolia ) Coat Extract Rich in Phenolic Compounds Food Biophys. (IF 2.387) Pub Date : 2020-03-12 Laura Martins Fonseca; Jean Paulo de Oliveira; Rosane Lopes Crizel; Francine Tavares da Silva; Elessandra da Rosa Zavareze; Caroline Dellinghausen Borges
Pinhão coat extract is rich in phenolic compounds. Thus, the present study aimed to encapsulate pinhão (Araucaria angustifolia) coat extract (PCE) in electrospun starch fibers, and evaluate its antioxidant activity and in vitro release. The PCE’ total and individual phenolic compounds were evaluated. Fiber-forming polymer solutions were prepared within 50% of soluble potato starch in 75% of formic
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Encapsulation of Iron within W 1 /O/W 2 Emulsions Formulated Using a Natural Hydrophilic Surfactant (Saponin): Impact of Surfactant Level and Oil Phase Crystallization Food Biophys. (IF 2.387) Pub Date : 2020-02-12 Nattapong Prichapan; David Julian McClements; Utai Klinkesorn
The influence of quillaja saponin on the formation and stability of water-in-oil-in-water (W1/O/W2) emulsions was investigated. In particular, the ability of these emulsions to encapsulate iron (ferrous sulfate) in a form that would not promote lipid oxidation was examined. The emulsions were formed using a two-step process. First, iron sulfate was dissolved in the aqueous phase used to form 20 wt%
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Protein/Polysaccharide Complexes to Stabilize Decane-in-Water Nanoemulsions Food Biophys. (IF 2.387) Pub Date : 2020-01-30 María Artiga-Artigas; Corina Reichert; Laura Salvia-Trujillo; Benjamin Zeeb; Olga Martín-Belloso; Jochen Weiss
Protein/polysaccharide complexes can be formed by electrostatic interactions and may be useful for enhancing the stability of nanoemulsions containing short-chain alkanes, which are highly prone to destabilization by Ostwald ripening. The study aimed to assess the capacity of biopolymer complexes composed of whey protein isolate (WPI) and sugar beet pectin (SBP) to form and stabilize interfacially
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Application of Cellulose Nanofibrils Isolated from an Agroindustrial Residue of Peach Palm in Cassava Starch Films Food Biophys. (IF 2.387) Pub Date : 2020-01-22 Mariana Pereira Martins; João Luiz Andreotti Dagostin; Talita Szlapak Franco; Graciela Inés Bolzón de Muñiz; Maria Lucia Masson
Cellulose nanofibrils (CNF) isolated from the external sheaths of palm peach (Bactris gasipaes) were evaluated as improvers of several characteristics of cassava starch films. The cellulosic material of 10 to 30 nm diameter was produced by mechanic defibrillation. All films were characterized by scanning electron microscopy, thermal analysis, water vapor permeability (WVP), Fourier transform infrared
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Effects of Blackcurrant Fibre on Dough Physical Properties and Bread Quality Characteristics Food Biophys. (IF 2.387) Pub Date : 2020-01-20 Katerina Alba; Theano Rizou; Adamantini Paraskevopoulou; Grant M. Campbell; Vassilis Kontogiorgos
Wheat flour was partially replaced with blackcurrant pomace, soluble, and insoluble dietary fibre in dough and bread formulations. The impact of blackcurrant fibre on physical properties of doughs and breads was probed using a set of complementary physicochemical techniques. The effect of fibre on aromatic profile of substituted breads was performed using analysis of volatile compounds. Analysis of
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Electrostatic Interaction between Soy Proteins and Pectin in O/W Emulsions Stabilization by Ultrasound Application Food Biophys. (IF 2.387) Pub Date : 2020-01-18 Kivia M. Albano; Ângelo Luiz Fazani Cavallieri; Vânia R. Nicoletti
Proteins and polysaccharides can play the part of emulsifiers and stabilizers, yet emulsions stabilization may be improved through a protein:polysaccharide complexation based on electrostatic interactions. The chosen homogenization method and the protein:polysaccharide ratio at an adequate pH may affect complexation and its ability as an emulsion stabilizer. We evaluate the effects of ultrasound homogenization
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Investigations into the Structure-Function Relationship of the Naturally-Derived Surfactant Glycyrrhizin: Emulsion Stability Food Biophys. (IF 2.387) Pub Date : 2020-01-18 Theo Ralla; Hanna Salminen; Katharina Braun; Matthias Edelmann; Corinna Dawid; Thomas Hofmann; Jochen Weiss
This study describes the emulsion stabilizing properties of the licorice root (Glycyrrhiza glabra L.) derived saponin glycyrrhizin and its corresponding aglycone 18β-glycyrrhetinic acid to further increase the understanding between structure and functional behavior. For this, we prepared 10% oil-in-water emulsions and investigated the emulsion stabilizing properties regarding environmental stresses
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Biopolymer Coated Nanoliposome as Enhanced Carrier System of Perilla Oil Food Biophys. (IF 2.387) Pub Date : 2020-01-14 A. Zamani-Ghaleshahi; Gh. Rajabzadeh; H. Ezzatpanah; M. Ghavami
Perilla oil is one of the best sources of plant-based omega-3 fatty acids while its low oxidative stability triggers deteriorative changes of flavour and thereby it’s reduced domestic usage. The present study was aimed at the formation of one-layered and double-layered nanoliposomes for encapsulating perilla seed oil using chitosan, poly-L-lysine, sodium alginate and genipin. Moreover, physical and
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Acid and Moisture Uptake into Red Beets during in Vitro Gastric Digestion as Influenced by Gastric pH Food Biophys. (IF 2.387) Pub Date : 2020-01-02 Yamile A. Mennah-Govela; Silvia Keppler; Felipe Januzzi-Guerreiro; Camila Follador-Lemos; Karine Vilpont; Gail M. Bornhorst
Acid and moisture diffusion into foods during digestion influence food breakdown and nutrient release. As these mass transport processes can be affected by gastric pH and initial food structure, this study investigated acid and moisture uptake into foods with varying initial structure (raw and canned red beets) during in vitro gastric digestion as influenced by gastric pH. Acid uptake was characterized
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Effect of Novel Ultrasonic- Microwave Combined Pretreatment on the Quality of 3D Printed Wheat Starch-Papaya System Food Biophys. (IF 2.387) Pub Date : 2019-12-16 Kejing Xu; Min Zhang; Bhesh Bhandari
This study was aimed at investigating the effect of novel ultrasonic-microwave combined pretreatment on the three-dimensional (3D) printing quality of wheat starch-papaya system. In this study, microwave heating (MH) and ultrasonic- microwave combined heating (UMCH) were used as pretreatment in order to gelatinize the system so that it can be printed. During the heating process, the effects of different
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Controlling the Three-Dimensional Printing Mechanical Properties of Nostoc Sphaeroides System Food Biophys. (IF 2.387) Pub Date : 2019-12-14 Chunyan Feng; Min Zhang; Bhesh Bhandari
The main purpose of this paper is to explore the opportunities for fresh Nostoc sphaeroides (N. sphaeroides) to be applied to 3D food printing. N. sphaeroides is rich in nutrients and its paste possesses shear thinning properties. It was found the product obtained by 3D food printing with fresh N. sphaeroides had poor printability and was easy to collapse. In this study, we compared the addition of
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Preparation of Pickering Flaxseed Oil-in-Water Emulsion Stabilized by Chitosan-Myristic Acid Nanogels and Investigation of Its Oxidative Stability in Presence of Clove Essential Oil as Antioxidant Food Biophys. (IF 2.387) Pub Date : 2019-12-13 Elnaz Hosseini; Ahmad Rajaei; Meisam Tabatabaei; Afshin Mohsenifar; Kambiz Jahanbin
The aim of this study was to obtain a stable flaxseed oil (FSO)-in-water Pickering emulsion (PE) stabilized by chitosan (CS)-myristic acid (MA) nanogels and to investigate the oxidative stability of the CS-MA nanogels-encapsulated FSO in the presence of clove essential oil (CEO) in shell or core modes. First, MA was successfully conjugated to CS by amide linkages in different MA-to-CS ratios to improve
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Composition and Oil-Water Interfacial Tension Studies in Different Vegetable Oils Food Biophys. (IF 2.387) Pub Date : 2019-12-13 Yanxia Cong; Weinong Zhang; Changsheng Liu; Fenghong Huang
The interfacial tension is one of the most important fundamental properties and presents crucial impacts throughout vegetable oil production, application and digestion. In this study, composition of vegetable oil including tocopherols, phytosterols, phenolic compounds, phospholipids, fatty acid composition and other constituents were determined. Furthermore, interfacial tension and its relationship
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Effect of Maltodextrin Dextrose Equivalent on Electrospinnability and Glycation Reaction of Blends with Pea Protein Isolate Food Biophys. (IF 2.387) Pub Date : 2019-12-11 Ines Kutzli; Dario Beljo; Monika Gibis; Stefan K. Baier; Jochen Weiss
Compared to commonly applied wet and dry heating procedures, a combination of electrospinning and heat treatment can facilitate glycation of proteins with reducing polysaccharides. This study investigates how the amount of reducing carbonyl groups (i.e. dextrose equivalent, DE) of different maltodextrins influences electrospinnability and subsequent glycation in blends with pea protein isolate (PPI)
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Digestibility and Bioaccessibility of Pickering Emulsions of Roasted Coffee Oil Stabilized by Chitosan and Chitosan-Sodium Tripolyphosphate Nanoparticles Food Biophys. (IF 2.387) Pub Date : 2019-12-10 Elisa Franco Ribeiro; Jennifer Borreani; Gemma Moraga; Vânia Regina Nicoletti; Amparo Quiles; Isabel Hernando
Due to the valuable lipid fraction composition present in roasted coffee oil, it has become important to develop methods that modify its structure, such as emulsion-based encapsulation systems, favoring its use in food industry. Pickering emulsions have appeared as a potential alternative to protect oil droplets stabilized by solid particles rather than the use of surfactants. This work investigated
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Enhancing Water Solubility and Stability of Natamycin by Molecular Encapsulation in Methyl- β -Cyclodextrin and its Mechanisms by Molecular Dynamics Simulations Food Biophys. (IF 2.387) Pub Date : 2019-12-06 Sheng Fang; Xinling Peng; Xianrui Liang; Jian Shen; Jian Wang; Jie Chen; Yuecheng Meng
In this study, the antifungal compound natamycin was encapsulated in methyl-β-cyclodextrin (heptakis(2,6-di-O-methyl)-β-cyclodextrin, Me-β-CD) to improve its aqueous solubility and stability. The aqueous solubilities of natamycin in the presence of β-CD, 2-hydroxypropyl-β-CD, 6-O-α-maltosyl-β-CD, and Me-β-CD were compared. The Me-β-CD showed the best result to increase the solubility of natamycin in
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Soybean Hull Insoluble Polysaccharides: Improvements of Its Physicochemical Properties Through High Pressure Homogenization Food Biophys. (IF 2.387) Pub Date : 2019-12-05 Analía C. Colletti; Juan Francisco Delgado; Dario M. Cabezas; Jorge R. Wagner; María C. Porfiri
Soybean hull is an agroindustrial waste which has not been fully studied as a food ingredient. The aims of this work were to obtain insoluble fibers from soybean hull and to evaluate the effect of high pressure homogenization (HPH) on its physicochemical properties. Hull insoluble polysaccharides (HIPS) were obtained in a single step, as the insoluble residue after pectin removal. FTIR showed bands
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Casein-Derived Peptides with Antihypertensive Potential: Production, Identification and Assessment of Complex Formation with Angiotensin I-Converting Enzyme (ACE) through Molecular Docking Studies Food Biophys. (IF 2.387) Pub Date : 2019-11-27 Thomás Valente De Oliveira; Marcelo Depólo Polêto; Mara Rose De Oliveira; Thaís Jordânia Silva; Edvaldo Barros; Valéria Monteze Guimarães; Maria Cristina Baracat-Pereira; Monique Renon Eller; Jane Sélia dos Reis Coimbra; Eduardo Basílio De Oliveira
Hypertension is nowadays one of the major world concerns in public health. Several food proteins, among which caseins, can be substrates for generating peptides with antihypertensive potential. With the increasingly evolution of computational tools, in silico molecular modeling have gained prominence in studies of protein-ligand complexes in different research fields, such as pharmaceutics and biochemical
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Catalytic Efficiency, Structure, and Recycling Behavior of Electrospun Polyvinyl Alcohol-Xylanase Fibers Cross-Linked by Glutaraldehyde Food Biophys. (IF 2.387) Pub Date : 2019-11-21 Jaqueline Pozzada dos Santos; Caroline Lambrecht Dittgen; Shanise Lisie Mello El Halal; Nathan Levien Vanier
A versatile and effective method of producing polyvinyl alcohol (PVA)-xylanase (XY) fibers cross-linked by glutaraldehyde vapor (GA) is reported in the present study. Crosslinking was performed for 30, 60, 90, and 180 min. The morphology, structure, and thermal stability of the fibers were investigated by scanning electron microscopy (SEM), Fourier-transformed infrared spectroscopy (FTIR), and thermogravimetric
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Physical Properties of Structured Fats and Fat Blends Based on the Long Chain Fatty Acids Food Biophys. (IF 2.387) Pub Date : 2019-10-16 Markéta Berčíková; Anežka Šimková; Klára Hudecová; Jan Kyselka; Vladimír Filip; Iveta Hrádková
Enzymatic and chemical interesterification was used in preparation of structured fats without trans fatty acids. Structured fats were based on fatty acids which are not cholesterol-raising (stearic, behenic, arachidic and oleic acid). Blends of high oleic sunflower oil and fully hydrogenated erucic rapeseed oil, with molar ratio of long unsaturated fatty acids (LUFA, mainly oleic acid) to long saturated
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Hydrolysed Gelatin-Derived, Solvent-Free, Electrospun Nanofibres for Edible Applications: Physical, Chemical and Thermal Behaviour Food Biophys. (IF 2.387) Pub Date : 2019-10-02 Leidy Ricaurte; Edisson Tello-Camacho; Maria Ximena Quintanilla-Carvajal
Electrospinning is a novel technique which has been used recently in the food field. Electrospun nanofibres (NF) have often been produced from non-edible compounds. Biopolymer solutions were developed from gelatin hydrolysed by bromelain in slightly acid medium (pH 4.5). The effects of gelatin concentration, bromelain activity and tip-collector distance on NF morphology and diameter (Df) were studied
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Interfacial and Emulsifying Properties of Quinoa Protein Concentrates Food Biophys. (IF 2.387) Pub Date : 2019-09-14 María Luisa López-Castejón; Carlos Bengoechea; Javier Díaz-Franco; Cecilio Carrera
Most protein concentrates used by the food industry are derived from soybean or wheat, but a pseudocereal like quinoa is gaining interest worldwide. The aim of this study is the characterization of the emulsification properties of two quinoa protein concentrates obtained through alkaline extraction (pH 9 (Q9) and 11 (Q11)), followed by precipitation at an acidic pH value. Interfacial rheological measurements
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Improving the Solubility of Myofibrillar Proteins (MPs) by Mixing with Sodium Alginate: Effects of pH, Mixing Ratios and Preheating of MPs Food Biophys. (IF 2.387) Pub Date : 2019-08-31 Min Li; Juqing Wu; Zhigang Chen; Tao Wu
Myofibrillar proteins (MPs) are underutilized because of their weak solubility in low-salt conditions. In this research, mixing MPs with sodium alginate (SA) was studied to improve the solubility of MPs, and the effects of pH, mixing ratios (r), and protein preheating were examined. Mixing with SA improved the solubility of MPs at pH 6.5 and 5.5, and the precipitation of MPs was completely inhibited
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Impact of In-Situ CO 2 Nano-Bubbles Generation on Freezing Parameters of Selected Liquid Foods Food Biophys. (IF 2.387) Pub Date : 2019-08-30 Bhaskar Mani Adhikari; Ven Ping Tung; Tuyen Truong; Nidhi Bansal; Bhesh Bhandari
The impact of in-situ CO2 nano-bubbles generation on the freezing properties of soft serve, milk, and apple juice was investigated. Carbonated (0, 1000, and 2000 ppm) liquid foods contained in a tube were submerged and cooled for 90 min in a pre-set ethylene glycol bath (−15 °C). Before the enclosed liquid reached 0 °C, the vibration was discharged through ultrasound in the bath to create nano-bubbles
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