Enhancing the Efficiency and Sustainability of Producing Curcumin‐Infused Plant‐Based Milk Alternatives With a Two‐in‐One Post pH‐Driven Processing Strategy DOI Creative Commons

Anthony Suryamiharja,

Xiping Gong, Casimir C. Akoh

и другие.

Food Frontiers, Год журнала: 2024, Номер unknown

Опубликована: Дек. 8, 2024

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.

Язык: Английский

Microencapsulation of Chenpi extract with soy oligopeptides: enhanced retention of flavor compounds and improved bioaccessibility of polyphenolics DOI Open Access
Tingyu Wang, Fei Shen, Ying Liu

и другие.

Journal of the Science of Food and Agriculture, Год журнала: 2024, Номер unknown

Опубликована: Дек. 12, 2024

Chenpi extract (CPE) is rich in polyphenols, flavonoids, and volatile flavor compounds, possesses numerous healthy biological effects. However, the low stability bioaccessibility of CPE significantly limits its application food development.

Язык: Английский

Процитировано

1
Enhancing the Efficiency and Sustainability of Producing Curcumin‐Infused Plant‐Based Milk Alternatives With a Two‐in‐One Post pH‐Driven Processing Strategy DOI Creative Commons

Anthony Suryamiharja,

Xiping Gong, Casimir C. Akoh

и другие.

Food Frontiers, Год журнала: 2024, Номер unknown

Опубликована: Дек. 8, 2024

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.

Язык: Английский

Процитировано

0