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

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

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)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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,

The original version of this article unfortunately contained errors. The author name “Michele Valquíria dos Reis” and affiliation were incorrect.

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.

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

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

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

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%

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

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

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

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

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

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

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

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

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

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

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

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)

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

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

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

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

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

In the present study, we use a model gastro-intestinal system to study the influence of different food-grade surface-active molecules (Sn-2 monopalmitin, beta-lactoglobulin, or lysophosphatodylcholine) on lipase activity. The interfacial activity of lipase and surfactants are assessed with the pendant drop technique, a commonly used tensiometry instrument. A mathematical model is adopted which enables

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

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

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

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

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

Salting is an essential step in the production of Cheddar and other cheese varieties and is a well-studied process but the effect of salt addition on the microstructure of the milk ingredients and resulting cheese is not well known. This study provides insights into how the primary components in milk and the cheese matrix respond to salting. High concentrations of salt (15–25% (w/w) NaCl) disrupted

A novel approach for distinguishing the viscoelastic and thixotropic phenomena of predisturbed and intact networks at short and long timescales of observation was proposed using stress relaxation, creep/recovery, single shear decay, and in-shear structural recovery experiments. The method was able to illustrate the connections patterns of the internal microstructure of hydrocolloids and its alteration

Molecular dynamics for pastes of two normal and one waxy potato starches and their binary mixtures with either arabic, guar or xanthan gum was determined. Spin–lattice and spin–spin relaxation times were measured by 1H NMR pulse spectrometer. Then, for water molecules the mean correlation time rotational mobility. Was calculated and analyzed. The measurements were taken after 2 h, and then after 1

The limited stability of Spirulina protein extract towards environmental factors limits its application in food formulations. This study evaluates the characteristics and efficacy of different delivery systems composed of pure trehalose and trehalose-maltodextrin mixtures at different ratios (50:50; 20:80) to encapsulate Spirulina extract. The delivery systems were obtained through conventional amorphization

In this research, the capability of different oleogelators (beeswax, rice bran wax and sunflower wax, stearic acid, octadecanol, γ-oryzanol+β-sitosterol mixture and ethylcellulose) to structure sunflower oil was studied at 10% (w/w) concentration. The physical, thermal, and rheological properties of sunflower oil oleogels were determined during storage at 20 °C. Results highlighted that different structured

Casein is a group of milk proteins with high nutritional value, and the exploitation of its techno-functional potentials has been investigated for decades. In this study, acid casein powder was dissolved in 0.1 mol/L phosphate buffers with different pH, resulting in casein solutions with pH 5.9, 6.6 and 7.3. During preparation and storage (40 °C) of the samples, casein hydrolysis was observed in size

The suitability of natural hydrogel carriers with probiotic starter culture as whey beverages supplements was examined by assessing their rheological and structural changes during the fermentation and gastrointestinal conditions. Effect of encapsulated cells on the carrier structure is of great importance for the selection of proper material for the preparation of functional supplements. The structural

Fat crystal networks result from a crystallization process, forming interlinked crystal aggregates of viscoelastic character. Palm oil-based fat crystal networks, such as chocolate and nougat spreads, often show liquid oil separation during storage because the fat crystal network is too weak to retain the liquid oils trapped within its structure. To explore the relationship between crystallization

A new droplets millifluidic/inverse gelation based process was used to produce core-shell alginate milli-capsules. Water-in-oil (W/O) emulsion dispersed phase containing Ca2+ ions was directly injected into a continuous alginate phase to generate a secondary W/O/W emulsion. Due to the cross-linking of alginate molecules by Ca2+ ions release, core-shell milli-capsules were formed with a very high oil

Biodegradable polymers, when reinforced with nanostructures, are considered good sustainable coatings and viable alternatives to replace conventional coatings. In addition, biopesticides are also considered safe, biodegradable and environmentally friendly; therefore there is a growing interest in nanoemulsions based on phytochemical mixtures. In this context, the aim of this study is to aggregate Neem

In this study, ultrafine fibers were produced from black bean protein concentrates (BPCs) and polyvinyl alcohol (PVA) by electrospinning. The BPC was denatured under acidic (pH 2) or basic (pH 11) conditions. Polymer solutions containing different PVA concentrations (11% or 21%, w/v) and different BPC: PVA ratios (50:50 or 75:25, v/v) were used for fiber production. The electrical conductivity and

Water sorption isotherm, glass transition temperature (Tg), and caking properties of maca (Lepidium meyenii Walpers) powder were investigated. A broad endothermic shift reflecting continuously distributed glass transition was detected by differential scanning calorimetry, which prompted the evaluation of onset Tg and offset Tg. From the onset and offset Tg curves and water sorption isotherm, critical

In this research, gum Arabic (GA) and whey protein nanofibrils (WPN) were employed for the encapsulation of curcumin as a bioactive compound with low water solubility through the complex coacervation method. The optimum conditions for the formation of complex coacervates were found at WPN/GA weight ratio of 1:1 and pH value of 3.0. The resulting complexes showed a high ability for loading of curcumin