Fabrication and digestive characteristics of high internal phase Pickering emulsions stabilized by ovalbumin-pectin complexes for improving the stability and bioaccessibility of curcumin

Food Chemistry, Год журнала: 2022, Номер 389, С. 133055 - 133055

Опубликована: Апрель 23, 2022

Язык: Английский

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Preparation and characterization of pectin-alginate-based microbeads reinforced by nano montmorillonite filler for probiotics encapsulation: Improving viability and colonic colonization

International Journal of Biological Macromolecules, Год журнала: 2024, Номер 264, С. 130543 - 130543

Опубликована: Март 2, 2024

Язык: Английский

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Advancing the pH-driven encapsulation technique of curcumin: Molecular interaction shifts due to structural and charge variations

Food Hydrocolloids, Год журнала: 2024, Номер 152, С. 109952 - 109952

Опубликована: Фев. 28, 2024

Язык: Английский

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Developmental Formulation Principles of Food Preservatives by Nanoencapsulation—Fundamentals, Application, and Challenges

Applied Biochemistry and Biotechnology, Год журнала: 2024, Номер 196(10), С. 7503 - 7533

Опубликована: Май 7, 2024

Язык: Английский

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Intelligent colorimetric soy protein isolate-based films incorporated with curcumin through an organic solvent-free pH-driven method: Properties, molecular interactions, and application

Food Hydrocolloids, Год журнала: 2022, Номер 133, С. 107904 - 107904

Опубликована: Июнь 30, 2022

Язык: Английский

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Strategies for Improving Bioavailability, Bioactivity, and Physical-Chemical Behavior of Curcumin

Molecules, Год журнала: 2022, Номер 27(20), С. 6854 - 6854

Опубликована: Окт. 13, 2022

Curcumin (CCM) is one of the most frequently explored plant compounds with various biological actions such as antibacterial, antiviral, antifungal, antineoplastic, and antioxidant/anti-inflammatory properties. The laboratory data clinical trials have demonstrated that bioavailability bioactivity curcumin are influenced by feature molecular complex types. has a high capacity to form complexes proteins (such whey proteins, bovine serum albumin, β-lactoglobulin), carbohydrates, lipids, natural (e.g., resveratrol, piperine, quercetin). These increase curcumin. current review provides these derivatization strategies for in terms physico-chemical aspects strong focus on different type characterization methods, thermodynamic features protein–curcumin complexes, aim evaluating best performances. literature offers, taking into consideration effects CCM, whole approach CCM-biomolecules interactions CCM-proteins, CCM-nanomaterials, CCM-natural regarding improve well systems.

Язык: Английский

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Effect of ultrasound and alkali-heat treatment on the thermal gel properties and catechin encapsulation capacity of ovalbumin

Food Hydrocolloids, Год журнала: 2023, Номер 145, С. 109069 - 109069

Опубликована: Июль 14, 2023

Язык: Английский

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Formulation and characterization of pH-responsive pickering emulsions stabilized by soy protein isolate/nicotinamide mononucleotide complexes for controlled drug release

Industrial Crops and Products, Год журнала: 2023, Номер 203, С. 117158 - 117158

Опубликована: Июль 21, 2023

Язык: Английский

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Soybean protein isolate/chitosan complex-rutin microcapsules

International Journal of Biological Macromolecules, Год журнала: 2023, Номер 243, С. 125323 - 125323

Опубликована: Июнь 10, 2023

Язык: Английский

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Curcumin-encapsulated hydrophilic gelatin nanoparticle to stabilize fish oil-loaded Pickering emulsion

Food Chemistry X, Год журнала: 2023, Номер 17, С. 100590 - 100590

Опубликована: Фев. 1, 2023

Herein, pH-cycle method was explored to prepare curcumin-encapsulated hydrophilic bovine bone gelatin (BBG/Cur) nanoparticle and then the obtained applied stabilize fish oil-loaded Pickering emulsion. The had a high encapsulation efficiency (93.9 ± 0.5 %) loading capacity (9.4 0.1 for curcumin. nanoparticle-stabilized emulsion higher emulsifying activity index (25.1 0.9 m2/g) lower stability (161.5 18.8 min) than BBG-stabilized pH affected initial droplet sizes creaming values of emulsions: 11.0 < 5.0 ≈ 7.0 9.0 3.0. Curcumin provided obvious antioxidant effect emulsions, which also dependent on pH. work suggested could be used hydrophobic antioxidant-encapsulated protein nanoparticle. It basic information development nanoparticles stabilization.

Язык: Английский

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