Recent advances in phytase thermostability engineering towards potential application in the food and feed sectors DOI

Swethaa Venkataraman,

P. R. Karthikanath,

C. S. Gokul

et al.

Food Science and Biotechnology, Journal Year: 2024, Volume and Issue: 34(1), P. 1 - 18

Published: Nov. 1, 2024

Language: Английский

Mof-derived hollow-open hierarchically porous carbon spheres for enzyme encapsulation and biocatalysis DOI

Baozhu Zhao,

Haowen Yang, Jin Mao

et al.

Chemical Engineering Journal, Journal Year: 2025, Volume and Issue: 505, P. 158972 - 158972

Published: Jan. 7, 2025

Language: Английский

Citations

2
Enhanced Thermal and Storage Stability of Glucose Oxidase via Encapsulation in Chitosan-Coated Alginate and Carboxymethyl Cellulose Gel Particles DOI Creative Commons
Zhihao Guo, Jian Ren,

Chunli Song

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(4), P. 664 - 664

Published: Feb. 15, 2025

Glucose oxidase (GOD) is widely used as an important oxidoreductase in various fields. However, maintaining the vitality and stability of GOD under environmental stress a challenge. To improve thermal storage GOD, this study constructed sodium alginate–carboxymethyl cellulose gel particles (SA/CMC) chitosan-coated SA/CMC (CS/SA/CMC) GOD. The encapsulation efficiency (EE), particle structure, stability, release behavior were evaluated. results showed that encapsulated CS/SA/CMC was improved by approximately 2.8-fold 4.3-fold compared with free enzyme at 85 °C, respectively. In addition, enhanced activity retention rate to over 80% during 4 °C for four weeks. Both loaded had more than 70% enzymes released simulated gastrointestinal experiment. demonstrated encapsulating could its which conducive further expanding application food, pharmaceutical feed industries.

Language: Английский

Citations

1
Optimizing Microalgae Bioprocessing and Digestibility: spraying techniques for drying and encapsulation DOI Creative Commons
Alberto Baldelli, Yilun Weng, Sangeeta Prakash

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106288 - 106288

Published: March 1, 2025

Language: Английский

Citations

1
Enzyme encapsulation in metal-organic frameworks using spray drying for enhanced stability and controlled release: A case study of phytase DOI Creative Commons
Yilun Weng, Xin Xu, Penghui Yan

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 452, P. 139533 - 139533

Published: April 30, 2024

Encapsulating enzymes in metal-organic frameworks is a common practice to improve enzyme stability against harsh conditions. However, the synthesis of enzyme@MOFs has been primarily limited small-scale laboratory settings, hampering their industrial applications. Spray drying scalable and cost-effective technology, which frequently used industry for large-scale productions. Despite these advantages, its potential encapsulating MOFs remains largely unexplored, due challenges such as nozzle clogging from MOF particle formation, utilization toxic organic solvents, controlled release encapsulated enzymes, high temperatures that could compromise activity. Herein, we present novel approach preparing phytase@MIL-88 A using solvent-free spray drying. This involves atomizing two precursor solutions separately three-fluid nozzle, with by manipulating defects within MOFs. The physicochemical properties dried particles are characterized X-ray diffraction, Fourier-transform infrared spectroscopy, scanning electron microscopy. Leveraging efficiency scalability production, this encapsulation technique holds considerable promise broad

Language: Английский

Citations

6
Food hydrocolloids: Classification, functional properties and applications DOI Creative Commons
Н.В. Неповинных, Оксана Петрова

Food systems, Journal Year: 2025, Volume and Issue: 8(1), P. 66 - 72

Published: April 25, 2025

Food hydrocolloids are among the most popular ingredients in food industry. They act as thickeners, gelling agents, emulsifiers, stabilizers, fat replacers, clarifying flocculants, and foaming agents. In addition, these compounds widely used additive technologies, for production of biodegradable packaging encapsulation biologically active substances, colorants flavors. Depending on source, divided into four main categories: plant origin, animal microbial chemically modified origin (synthetic gums). This review focuses current trends technological advances use to provide required consumer properties various products. New research shows that some can significantly change composition structure intestinal microbiota positively affect human health due their physicochemical structural properties. As increasingly industries, this functionality nutritional value products may be interest researchers developing innovative solutions. Given significant achievements rapid development recent years, it predicted study will actively continued. The areas be: managing interaction with components, creating functional matrices, studying effect cellular processes body a whole, well assessing vivo metabolism safety.

Language: Английский

Citations

0
Recent advances in phytase thermostability engineering towards potential application in the food and feed sectors DOI

Swethaa Venkataraman,

P. R. Karthikanath,

C. S. Gokul

et al.

Food Science and Biotechnology, Journal Year: 2024, Volume and Issue: 34(1), P. 1 - 18

Published: Nov. 1, 2024

Language: Английский

Citations

0