Self-assembed preparation of wheat germ gliadin and (-)-epigallo-catechin 3-gallate nanoparticles: Structural characterization, formation mechanism and bioactivity
Food Bioscience,
Год журнала:
2025,
Номер
unknown, С. 105913 - 105913
Опубликована: Янв. 1, 2025
Язык: Английский
Interactions between polyphenols and polysaccharides/proteins: Mechanisms, effect factors, and physicochemical and functional properties: A review
International Journal of Biological Macromolecules,
Год журнала:
2025,
Номер
unknown, С. 142793 - 142793
Опубликована: Апрель 1, 2025
Язык: Английский
The structure-activity relationship of polysaccharides in fruits and vegetables and interaction between polysaccharides and anthocyanins/proteins: A review
Food Research International,
Год журнала:
2025,
Номер
unknown, С. 116371 - 116371
Опубликована: Апрель 1, 2025
Язык: Английский
Exploring non-covalent interactions of β-casein with six polyphenols
Food Research International,
Год журнала:
2025,
Номер
unknown, С. 116454 - 116454
Опубликована: Апрель 1, 2025
Язык: Английский
Impact of Pumpkin Seed, Brown Rice, Yellow Pea, and Hemp Seed Proteins on the Physicochemical, Technological, and Sensory Properties of Green Lentil Cookies
Foods,
Год журнала:
2025,
Номер
14(9), С. 1518 - 1518
Опубликована: Апрель 26, 2025
This
study
explores
the
potential
of
some
commercially
available
plant
proteins
to
increase
protein
content
gluten
free
cookies
produced
from
green
lentil
flour.
Isolates
hemp
seed,
brown
rice,
yellow
pea,
and
pumpkin
seed
were
investigated.
Cookies
additionally
enriched
with
inulin
matcha
tea.
Products
characterized
in
terms
physicochemical
parameters
(e.g.,
crude
content,
total
phenolics
flavonoids,
antioxidant
activity,
color).
Additionally,
technological
properties
including
geometry,
baking
loss,
texture
profile
determined,
a
sensory
test
was
conducted.
The
replacement
quarter
flour
increased
(control:
12.4%
vs.
15.1–20.4%),
but
suppressed
polyphenol
resulting
reduced
capacity
(3.13
2.14–2.69
mmol
TE/100
g).
properties,
color
affected
by
all
biggest
difference
shown
case
using
pea
(YP)
protein,
which
showed
highest
browning
index
(YP:
66.36
42.63–63.45)
spread
ratio
(8.38
5.63–6.39)
among
samples
tested.
attributes
cookies,
such
as
tea
notes,
surface
homogeneity,
crunchiness,
crumbliness,
proved
be
negatively
proteins,
may
limitation
for
consumer
acceptance.
Язык: Английский
Phenolic Compounds and Bacteriocins: Mechanisms, Interactions, and Applications in Food Preservation and Safety
Molecular Nutrition & Food Research,
Год журнала:
2024,
Номер
69(2)
Опубликована: Дек. 29, 2024
ABSTRACT
Beneficial
properties
of
different
natural
antimicrobials
are
topics
scientific
curiosity
for
improving
safety
and
extending
the
shelf
life
food
commodities.
In
this
regard,
phenolic
compounds,
molecules
known
their
antioxidant,
anti‐inflammatory,
antimicrobial
can
be
right
choice.
Moreover,
bacteriocins,
peptides
produced
by
various
microorganisms,
capable
inhibiting
growth
other
bacteria,
particularly
closely
related
species
genuine
alternative.
Combining
compounds
with
bacteriocins
enhance
effects,
shelf‐life
products
combating
spoilage
foodborne
pathogens.
Despite
potential,
chemical
interactions
between
including
synergistic
antagonistic
not
well
understood.
Key
areas
needing
further
research
include
following:
mechanisms
action
against
bacterium
types,
cell
membranes,
enzyme
activity,
gene
expression;
effects
environmental
factors
like
concentration,
pH,
temperature,
matrix
specificity
on
interactions;
methods
incorporating
these
into
packaging
materials
to
improve
safety.
Additionally,
safety,
toxicity,
allergenicity,
sensory
properties,
nutritional
value,
regulatory
approval,
consumer
acceptance
using
in
require
thorough
investigation.
Язык: Английский
Biovalorization of Aquaculture Biofloc Waste Through Polyphenol Extraction by Alkaline Hydrolysis and Green Nanoparticle Synthesis Optimization
Processes,
Год журнала:
2024,
Номер
13(1), С. 29 - 29
Опубликована: Дек. 26, 2024
The
present
research
aims
to
valorize
biofloc
waste
by
extracting
polyphenols
via
alkaline
hydrolysis,
utilizing
them
as
reducing
and
stabilizing
agents
in
the
optimization
of
green
synthesis
silver
nanoparticles
(BIOAgNPs).
For
extractions,
potassium
hydroxide
(KOH)
concentrations
0
4
M
were
used
combination
with
ultrasound.
Total
polyphenol
content
antioxidant
activity
evaluated.
BIOAgNPs
was
optimized
using
response
surface
methodology
central
composite
design.
parameters
time,
temperature,
AgNO3
concentration,
percentage
extract
(2
KOH),
measurements
taken
for
area
under
curve
(AUC)
(400–500
nm)
mean
hydrodynamic
diameter
(DLS),
Antibacterial
determined
Gram-negative
Gram-positive
bacteria.
Higher
observed
2
KOH.
model
DLS
AUC
obtained
h,
at
40
°C,
2.4
mM
obtaining
2.5%
extract.
Optimized
had
a
22.4
nm,
106.5
zeta
potential
−28
mV,
polydispersity
index
0.26.
demonstrated
bactericidal
activities.
This
study
enhanced
valorization
aquaculture
residues
through
improved
extraction
techniques
developed
an
effective
synthesizing
antimicrobial
activity.
Язык: Английский
Soy Protein–Xanthan Gum Noncovalent Interactions: Exploring Functional Outcomes and Food Applications
ACS Food Science & Technology,
Год журнала:
2024,
Номер
unknown
Опубликована: Дек. 29, 2024
Soy
proteins
stand
out
as
the
primary
choice
among
plant-based
in
commercial
use
due
to
their
functional
characteristics,
wide
availability,
cost-effectiveness,
and
eco-friendly
nature.
However,
inherent
constraints
may
limit
technological
applicability
of
commercially
available
soy
proteins.
The
interaction
between
protein
charged
polysaccharides
through
noncovalent
bonds
provides
a
straightforward
scalable
method
enhance
properties
expand
range
applications.
With
its
anionic
properties,
xanthan
gum
possesses
distinct
structural
conformational
attributes
that
effectively
improve
plant
proteins'
across
various
conditions.
This
review
explores
realm
interactions
gum,
elucidating
mechanisms
resulting
complex
properties.
Additionally,
utilization
these
complexes
diverse
applications,
including
encapsulating
bioactive
compounds,
producing
low-fat
foods,
creating
meat
alternatives,
formulating
starch-based
products,
enhancing
bakery
beverage
formulations,
is
examined.
also
discusses
challenges
associated
with
applying
protein–xanthan
while
outlining
prospects.
Emphasis
placed
on
critical
need
scale
up
production
developing
calorie-conscious
elderly
friendly
food
products.
Язык: Английский