Formation Mechanisms of Protein Coronas on Food-Related Nanoparticles: Their Impact on Digestive System and Bioactive Compound Delivery
Foods,
Год журнала:
2025,
Номер
14(3), С. 512 - 512
Опубликована: Фев. 5, 2025
The
rapid
development
of
nanotechnology
provides
new
approaches
to
manufacturing
food-related
nanoparticles
in
various
food
industries,
including
formulation,
functional
foods,
packaging,
and
quality
control.
Once
ingested,
will
immediately
adsorb
proteins
the
biological
fluids,
forming
a
corona
around
them.
Protein
coronas
alter
properties
nanoparticles,
their
toxicity,
cellular
uptake,
targeting
characteristics,
by
altering
aggregation
state.
In
addition,
conformation
function
enzymes
are
also
influenced
formation
protein
coronas,
affecting
digestion
products.
Since
inevitable
application
industries
subsequent
digestion,
comprehensive
understanding
is
essential.
This
systematic
review
introduces
explains
with
interactions
between
nanoparticles.
Furthermore,
potential
origin
that
migrate
from
packaging
materials
fates
gastrointestinal
tract
has
been
reviewed.
Finally,
this
explores
possible
effects
on
bioactive
compounds,
probiotics
prebiotics.
Understanding
mechanisms
crucial,
as
it
enables
design
tailored
delivery
systems
optimize
bioavailability
compounds.
Язык: Английский
Sustainable Valorization of Fruit and Vegetable Waste for Bioactive Compounds: Advancing Functional Food and Wellness
Waste and Biomass Valorization,
Год журнала:
2025,
Номер
unknown
Опубликована: Фев. 9, 2025
Язык: Английский
Novel foods, neglected and alien species to increase food biodiversity of diets in Europe.
Future Foods,
Год журнала:
2025,
Номер
unknown, С. 100596 - 100596
Опубликована: Март 1, 2025
Язык: Английский
Utilizing 3D printing to create sustainable novel food products with innovative ingredients
Innovative Food Science & Emerging Technologies,
Год журнала:
2024,
Номер
unknown, С. 103873 - 103873
Опубликована: Ноя. 1, 2024
Язык: Английский
The potential of Lactiplantibacillus-derived protein for biocontrol of Candida albicans contamination
Food Bioscience,
Год журнала:
2024,
Номер
unknown, С. 105610 - 105610
Опубликована: Дек. 1, 2024
Язык: Английский
Use of food additives in bakery products
Karim Sattarov,
Abror Jankurazov,
Javsurbek Khazratkulov
и другие.
Scientific Horizons,
Год журнала:
2024,
Номер
27(11), С. 118 - 128
Опубликована: Окт. 6, 2024
The
influence
of
various
food
additives
including
emulsifiers
(mono-
and
diglycerides
fatty
acids
(E471),
lecithin
(E322),
sodium
stearoyl-2-lactylate
(E481)
preservatives
(potassium
sorbate
(E202),
propionate
(E281))
on
the
quality
shelf
life
bakery
products
was
investigated.
study
conducted
basis
enterprise
in
Gulistan
(Uzbekistan)
order
to
improve
organoleptic
characteristics
extend
their
life.
To
conduct
experiment,
test
batches
bread
with
addition
specified
combinations
were
made.
effect
such
parameters
as
softness
elasticity
crumb,
porosity,
moisture,
well
resistance
microbiological
spoilage
(yeast
mould)
analysed.
Microbiological
analysis
showed
that
significantly
reduced
number
colony-forming
units
(CFU)
yeasts
moulds
products.
control
group
reached
500
CFU/g
by
day
7,
while
combination
had
lowest
levels
only
50
which
confirmed
effectiveness
preservatives.
It
also
observed
use
E471
E481
resulted
a
significant
improvement
texture,
increased
volume
improved
crumb
porosity.
(E322)
contributed
moisture
retention,
slowed
down
staling
process.
potassium
products,
preventing
development
mould
yeast
during
7-10
days
storage
climate-controlled
chamber.
Thus,
conditions
industrial
production
allowed
improving
physical
chemical
properties
ensured
safety
results
may
be
useful
for
further
implementation
these
technologies
industry
Republic
Uzbekistan
Язык: Английский