Food Chemistry X,
Journal Year:
2024,
Volume and Issue:
24, P. 101883 - 101883
Published: Oct. 5, 2024
Anthocyanins,
as
the
most
common
and
widely
distributed
flavonoid
compounds,
are
present
in
fruits
vegetables.
Anthocyanins
show
various
biological
activities
including
antioxidant,
anticancer,
anti-inflammatory,
antibacterial,
immunomodulatory
activities.
Hence,
anthocyanins
used
fields
of
food
pharmaceuticals.
However,
susceptible
to
environmental
processing
factors
due
their
structural
characteristics,
which
leads
poor
storage
stability.
Numerous
studies
have
indicated
that
modification,
co-pigmentation,
delivery
systems
could
improve
stability
bioavailability
external
environment.
This
article
reviews
main
affecting
anthocyanins.
Moreover,
this
review
comprehensively
introduces
methods
Finally,
current
problems
future
research
advances
also
introduced.
The
findings
can
provide
important
references
for
deeper
on
stability,
activities,
This
study
focuses
on
the
effects
of
transglutaminase
(TGase)-type
glycosylation
structure,
functional
properties
and
biological
activity
whey
protein
isolate
(WPI).
The
structure
analysis
revealed
that
covalent
interaction
between
glucosamine
WPI
resulted
in
a
more
stable
ordered
protein.
Compared
with
WPI,
glycosylated
had
better
foaming,
emulsifying
antioxidant
properties.
TGase-type
can
reduce
digestibility
by
vitro
digestion.
In
addition,
cellular
intestinal
barrier
model
was
constructed
using
Caco-2
cells,
digest
significantly
increased
transepithelial
electrical
resistance
(TEER)
decreased
paracellular
permeability.
RT-PCR
Western-blot
showed
up-regulated
expression
tight
junction
proteins
(Occlaudin,
Claudin-1
ZO-1),
thereby
improving
function.
provides
new
insight
into
development
food
both
activities.
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.
Ultrasonics Sonochemistry,
Journal Year:
2025,
Volume and Issue:
unknown, P. 107323 - 107323
Published: March 1, 2025
This
study
investigated
the
effects
of
transglutaminase
(TGase)-type
glycation
combined
with
ultrasound
treatment
on
structure,
physicochemical
properties,
and
functional
properties
casein
hydrolysate
(CH).
The
results
showed
that
TGase-type
changed
secondary
structure
reduced
fluorescence
intensity
CH.
Structural
analysis
revealed
intermolecular
covalent
interactions
between
oligochitosan
CH,
confirming
occurrence
glycation.
microstructure
indicated
after
200
W
sonication
treatment,
glycated
CH
was
expanded
molecular
flexibility
enhanced.
In
addition,
treated
exhibited
superior
solubility,
foaming
capacity,
antioxidant
activity,
thermal
stability.
provides
new
insights
into
combination
which
may
improve
function
further
increase
its
application
in
food
industry.
Food Chemistry X,
Journal Year:
2024,
Volume and Issue:
24, P. 101990 - 101990
Published: Nov. 9, 2024
Pullulan
(PUL)
is
a
widely
used
agent
for
electrospinning.
However,
nanofibers
electrospun
solely
from
PUL
exhibit
highly
hydrophilic
nature
and
bead-like
structure.
In
this
study,
1-5
wt%
citrus
pectin
(CP)
was
introduced
to
construct
hybrid
electrospinning
system
investigate
the
effects
of
CP
concentration
on
properties
nanofibers.
The
results
reveal
that
structure,
rigidity,
hydrophobicity
underwent
significant
improvements
following
introduction
CP.
Furthermore,
demonstrate
protective
effect
nanofiber
astaxanthin,
0.1
astaxanthin
encapsulated
in
containing
5
show
after
encapsulating
rigidity
further
increased,
with
tensile
strength
12.5
MPa
break
elongation
2.9
%.
Additionally,
demonstrates
excellent
protection
antioxidant
activity
under
UV
exposure
compared
free
astaxanthin.
