Polyphenol-Protein Particles: A Nutraceutical Breakthrough in Nutrition and Food Science

Journal of Agriculture and Food Research, Journal Year: 2025, Volume and Issue: unknown, P. 101641 - 101641

Published: Jan. 1, 2025

Language: Английский

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Recent trends in nanocellulose: Metabolism-related, gastrointestinal effects, and applications in probiotic delivery

Carbohydrate Polymers, Journal Year: 2024, Volume and Issue: 343, P. 122442 - 122442

Published: July 1, 2024

Language: Английский

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Co-encapsulation of probiotic Lactiplantibacillus plantarum and polyphenol within novel polyvinyl alcohol/fucoidan electrospun nanofibers with improved viability and antioxidation

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: unknown, P. 136907 - 136907

Published: Oct. 1, 2024

Language: Английский

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Effect and mechanism of ultrasound time and storage time on physicochemical properties, 3D printing accuracy, and microstructure of ovalbumin–gellan gum emulsion gels

Food Chemistry, Journal Year: 2025, Volume and Issue: 477, P. 143518 - 143518

Published: Feb. 21, 2025

Language: Английский

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Calcium alginate-cross-linked deacetylated konjac glucomannan-based double network hydrogels: Construction, characterizations and gelation kinetics

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: unknown, P. 142634 - 142634

Published: April 1, 2025

Language: Английский

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Bacterial viability retention in probiotic foods: a review

Critical Reviews in Food Science and Nutrition, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 23

Published: April 11, 2025

Probiotics offer substantial health benefits, leading to their increased consumption in various food products. The viability of probiotics is a critical factor that influences the nutritional and therapeutic efficacy these foods. However, as often lose during production oral administration, effective preservation encapsulation technologies are needed overcome this challenge. This review elucidates diverse sources incorporation strategies probiotics, while systematically analyzing effects water transformation (ice front velocity, glass transition temperature, collapse temperature), processing conditions (food matrix, dissolved oxygen), gastrointestinal challenges (gastric fluid, digestive enzymes, bile salts) on probiotic viability. Effective strengthen encompass three primary domains: fermentation processes, techniques, methods. Specifically, include meticulous control (nitrogen sources, lipids, carbon sources), pre-stress treatments (pre-cooling, heat shock, NaCl stress, acid stress), optimized lyoprotectant selection (carbohydrates, proteins, polyols), synergistic freeze-drying (infrared technology, spray drying, microwave), bulk approaches (polysaccharide or protein-based microencapsulation), single-cell methods (self-assembly surface functionalization). Despite advancements, targeting specific matrices remains challenging, necessitating further research enhance

Language: Английский

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Exploring the potential of ultrasound to improve the physicochemical properties of protein-based emulsion gels: by ultrasonically treating emulsion (pre-emulsification, post-emulsification) and substrate solution respectively

Food Hydrocolloids, Journal Year: 2025, Volume and Issue: unknown, P. 111492 - 111492

Published: April 1, 2025

Language: Английский

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Electrospray whey protein-polysaccharide microcapsules co-encapsulating Lactiplantibacillus plantarum and EGCG: Enhanced probiotic viability and antioxidant activity

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: unknown, P. 138734 - 138734

Published: Dec. 1, 2024

Language: Английский

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