Effects of alcalase hydrolysis combined with TGase-type glycosylation of self-assembled zein for curcumin delivery: Stability, bioavailability, and antioxidant properties

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: 303, P. 140735 - 140735

Published: Feb. 5, 2025

Language: Английский

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Impact of adding dietary fibers and maltodextrin on the mechanical, morphological, optical, barrier and thermal properties of potato starch-based edible films

Innovative Food Science & Emerging Technologies, Journal Year: 2025, Volume and Issue: unknown, P. 104012 - 104012

Published: April 1, 2025

Language: Английский

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Fabrication and characterization of novel TGase-mediated glycosylated whey protein isolate nanoparticles for curcumin delivery

Food Chemistry, Journal Year: 2024, Volume and Issue: 461, P. 140957 - 140957

Published: Aug. 23, 2024

Language: Английский

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From waste to strength: Tailor-made enzyme activation design transformation of denatured soy meal into high-performance all-biomass adhesive

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 273, P. 133054 - 133054

Published: June 12, 2024

Language: Английский

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Behaviour of potato protein-pectin conjugates in emulsions: insights from interfacial shear rheology

Food Hydrocolloids, Journal Year: 2025, Volume and Issue: unknown, P. 111107 - 111107

Published: Jan. 1, 2025

Language: Английский

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Assessing antioxidant properties of Maillard reaction products: methods and potential applications as food preservatives

European Food Research and Technology, Journal Year: 2025, Volume and Issue: unknown

Published: May 14, 2025

Abstract The Maillard reaction (MR), a series of complex chemical processes occurring during food heating and processing, significantly influences sensory nutritional properties foods. Beyond its traditional role in flavour colour development, recent research has highlighted the antioxidant potential products (MRPs). This review aims to summarize current knowledge on MRPs’ properties, exploring various analytical techniques employed assess capacity MRPs discussing their strengths limitations. Factors such as pH, temperature, precursor composition, matrix interactions, which influence MRPs, are evaluated. Additionally, this work explores application natural preservatives, leveraging extend shelf life by preventing oxidation-related spoilage. It examines emerging interest utilizing waste source novel antioxidants. underscores importance understanding for advancing science nutrition through employment MR repurpose into antioxidant-rich ingredients.

Language: Английский

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Glycation improved the oxidative stability of myofibrillar protein emulsion: Effect of pH

LWT, Journal Year: 2025, Volume and Issue: unknown, P. 117942 - 117942

Published: May 1, 2025

Language: Английский

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Effects of monosaccharides glycation on structural characteristics and functional properties of coconut protein isolate based on molecular docking

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: unknown, P. 110868 - 110868

Published: Nov. 1, 2024

Language: Английский

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Unraveling the mysteries of melanoidins: insights into formation, structure, and health potential in fermented blacken foods

Critical Reviews in Food Science and Nutrition, Journal Year: 2024, Volume and Issue: unknown, P. 1 - 15

Published: Nov. 29, 2024

Fermentation is widely known for its ability to enhance the food nutritional ingredients, and products are with improved texture, flavor, nutritional. Fermented blacken foods (FBF) a unique group of characterized by their darker hue while retaining benefits. Despite popularity, research on melanoidins, compounds responsible characteristic color health-promoting properties FBF, remains limited. This review summarizes formation, extraction, purification, structural features, health benefits melanoidins in FBF. The relationship between preparation methods, physicochemical bioactivities was elucidated. formation influenced Maillard reaction (MR) microbial metabolic activity analyzed, highlighting dynamic nature melanoidin synthesis fermentation systems. Furthermore, addresses characteristics FBF production processes role microorganisms enzymes formation. Melanoidins exhibit diverse chemical compositions molecular structures, precursor molecules, pathways, environmental factors. These contribute sensory attributes, stability, bioactivity including antioxidant, antimicrobial, prebiotic properties. underscores importance influences quality, nutrition, health.

Language: Английский

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Effects of Conjugation with Basil Seed Gum on Physicochemical, Functional, Foaming, and Emulsifying Properties of Albumin, Whey Protein Isolate and Soy Protein Isolate

Foods, Journal Year: 2025, Volume and Issue: 14(3), P. 390 - 390

Published: Jan. 24, 2025

Protein conjugation with the Maillard reaction has received considerable attention in past decades terms of improving functional properties. This study evaluated changes techno-functional properties whey protein isolate (WPI), soy (SPI), and albumin (Alb) after basil seed gum (BSG). The conjugates were developed via reaction. Various analyses including FT-IR, XRD, SEM, SDS-PAGE, DSC, RVA, rheology, zeta potential, emulsion, foaming ability used for evaluating products. Conjugation between proteins (WPI, SPI, Alb) BSG was validated by FT-IR spectroscopy. XRD results revealed a decrease peak proteins. SDS-PAGE demonstrated WPI, Alb BSG. DSC showed that reduced Tg from 210.21, 207.21, 210.90 °C to 190.30, 192.91, 196.66 °C, respectively. emulsion activity stability protein/BSG increased significantly. droplet size samples ranged 112.1 239.3 nm on day 3. Nanoemulsions stabilized Alb/BSG conjugate had smallest sizes (112.1 143.3 3 17 days, respectively). capacity WPI (78.57%), SPI (61.91%), (71.43%) their mixtures 107.14%, 85.71%, respectively, making foam (39.34%), (61.57%), (53.37%) (non-conjugated condition) 77.86%, 77.91%, 72.32%, formation can improve applications as multifunctional stabilizer pharmaceutical food industries.

Language: Английский

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