ABSTRACT
Increasing
food
sustainability
and
health
benefits
is
essential
to
meet
the
demands
of
a
growing
global
population
while
minimizing
environmental
impact.
This
study
used
green
two‐in‐one
post
pH‐driven
processing
strategy
develop
sustainable
healthy
plant‐based
milk
alternative.
It
achieved
both
extraction
encapsulation
in
one
step
by
directly
incorporating
health‐promoting
curcumin
from
turmeric
into
soymilk.
A
high
efficiency
was
observed,
94.2%
±
1.6%,
with
96.4%
0.5%.
Using
raw
instead
purified
significantly
enhanced
use
materials,
for
example,
reducing
CO
2
‐eq
emissions
22
times
energy
10
times,
even
very
small
percentage
(∼0.03
wt%)
formulation.
underscores
importance
using
materials
steps
more
foods.
Additionally,
incorporation
found
impart
yellow
color
No
significant
changes
were
observed
other
physicochemical
properties
like
particle
size,
zeta
potential,
melting
behavior,
as
most
molecules
encapsulated
within
lipid
phase
The
curcumin‐infused
soymilk
powders
also
maintained
excellent
storage
stability
1
month
under
freezing
temperature.
Current Research in Structural Biology,
Год журнала:
2024,
Номер
7, С. 100135 - 100135
Опубликована: Янв. 1, 2024
Plant-based
proteins
are
often
associated
with
a
range
of
health
benefits.
Most
research
primarily
investigates
pea
and
soy
proteins,
while
lentil
received
minimal
attention.
This
study
evaluates
the
effect
protein
complexation
(using
pH-shifting
technique)
coupled
trehalose
conjugation
on
whey
proteins.
The
structures
after
modification
were
analysed
using
spectroscopic
methods:
Fourier-transform
infrared,
ultraviolet
spectra,
fluorescence
spectra.
amide
group
I,
conformation
protein,
tertiary
structure
trehalose-conjugated
lentil-whey
complexes
(T-LWPs)
showed
significant
changes
(
Foods,
Год журнала:
2025,
Номер
14(2), С. 215 - 215
Опубликована: Янв. 12, 2025
Fungi
polysaccharides
are
nutraceutical-rich
compounds
with
bioactive
properties,
offering
promising
applications
in
food
formulation.
This
study
examined
the
non-covalent
complexation
of
commercial
derived
from
fruiting
bodies
Auricularia
auricula-judae
(AA)
and
Ganoderma
lucidum
(GL)
soy
protein
isolate
to
enhance
emulsifying
properties.
Complexes
were
across
protein-to-polysaccharide
ratios
(0:1
1:0),
pH
levels
(3
7),
heat
treatment
conditions.
Results
indicated
a
maximum
insoluble
association
at
4
for
both
SPI-AAP
SPI-GLP
complexes,
complexes
remaining
soluble
3,
while
exhibited
insolubility.
Heat
had
limited
effect
on
electrostatically
driven
but
resulted
larger
particles
through
protein-denaturation-induced
increase
hydrophobic
interactions.
In
terms
individual
GLPs
demonstrated
superior
performance
compared
AAPs.
The
engaged
competitive
adsorption
oil–water
interface
alongside
SPI,
resulting
emulsion
droplet
sizes
either
component
alone.
AAPs
or
SPI
enhanced
stability
against
coalescence
Ostwald
ripening.
Commercial
fungal
demonstrate
substantial
potential
incorporation
into
manufactured
products,
particularly
colloidal
formulations.
Forests,
Год журнала:
2024,
Номер
15(8), С. 1362 - 1362
Опубликована: Авг. 4, 2024
In
this
study,
environmentally
friendly
and
low-cost
biomass
materials
were
selected
as
wood
flame
retardants.
Three
polyelectrolyte
flame-retardant
coatings
made
from
chitosan
(CS),
tea
polyphenols
(TP),
soybean
isolate
protein
(SPI),
banana
peel
powder
(BBP)
constructed
on
surfaces
by
layer-by-layer
(LBL)
self-assembly.
The
results
of
SEM-EDS
FT-IR
analyses
confirmed
the
successful
deposition
CS-TP,
CS-SPI,
CS-BPP
surface,
content
N
element
increased.
TG
showed
that
initial
decomposition
temperature
maximum
thermal
coated
specimens
decreased,
while
char
residue
increased
significantly.
This
is
due
to
earlier
pyrolysis
CS-BBP.
shows
three
can
improve
stability
wood.
combustion
behavior
specimen
was
observed
exposure
combustion;
could
self-extinguish
within
a
certain
period
time
after
ignition,
performance
improved
extent.
SEM
EDS
characterization
carbon
charcoal
layer
denser,
which
effectively
block
heat
combustible
gas.
