Food Bioscience, Год журнала: 2025, Номер unknown, С. 106780 - 106780
Опубликована: Май 1, 2025
Язык: Английский
Food Bioscience, Год журнала: 2025, Номер unknown, С. 106780 - 106780
Опубликована: Май 1, 2025
Язык: Английский
Journal of Food Science, Год журнала: 2025, Номер 90(2)
Опубликована: Фев. 1, 2025
Abstract This study investigated the storage stability of quinoa across various milling degrees (MD) concerning lipid oxidation and physicochemical characteristics during different durations. The process induced tissue disruption, potentially facilitating contact between internal components air, thereby impacting quinoa. findings highlighted that cooking quality textural properties exhibited a more pronounced improvement from MD 19% to 27% over 6 M period. Notably, peak viscosity demonstrated negative correlation with springiness positive water absorption milled throughout storage. Thermal property analysis indicated increase time decomposition fatty acids triggered heat release, consequently reducing enthalpy (Δ H ) in Scanning electron microscopy further exposed lipids varying In contrast higher milling, showcased superior enhanced stability.
Язык: Английский
Процитировано
0Foods, Год журнала: 2025, Номер 14(6), С. 973 - 973
Опубликована: Март 12, 2025
Lipid nanoparticles (LNs) have emerged as advanced lipid-based delivery systems, offering an effective approach for encapsulating and protecting lipid-soluble bioactive compounds, increasing their bioavailability. Solid Nanoparticles (SLNs) Nanostructured Carriers (NLCs) are particularly promising compound entrapment. However, to fully exploit potential, it is crucial carefully select the appropriate lipid matrices emulsifiers. This review offers a comprehensive, up-to-date examination, considering studies published in last 15 years, of chemical, physical, structural characteristics lipids employed LN production, focusing on key components formulations: matrices, emulsifiers, compounds. In addition, provides in-depth analysis production methods, drawing insights from latest scientific literature, emphasizes most important characterization techniques LNs. Key parameters, including particle size (PS), zeta potential (ZP), crystallinity, thermal behavior, morphology, entrapment efficiency (EE), load capacity (LC), physical stability, discussed. Ultimately, this aims identify critical factors successful stable LNs that efficiently encapsulate deliver highlighting significant applications food systems.
Язык: Английский
Процитировано
0Food Chemistry, Год журнала: 2025, Номер unknown, С. 144193 - 144193
Опубликована: Апрель 1, 2025
Язык: Английский
Процитировано
0Food Bioscience, Год журнала: 2025, Номер unknown, С. 106780 - 106780
Опубликована: Май 1, 2025
Язык: Английский
Процитировано
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