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Jin Z, Wei Z. Molecular simulation for food protein-ligand interactions: A comprehensive review on principles, current applications, and emerging trends. Compr Rev Food Sci Food Saf 2024; 23:e13280. [PMID: 38284571 DOI: 10.1111/1541-4337.13280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Revised: 11/19/2023] [Accepted: 11/22/2023] [Indexed: 01/30/2024]
Abstract
In recent years, investigations on molecular interaction mechanisms between food proteins and ligands have attracted much interest. The interaction mechanisms can supply much useful information for many fields in the food industry, including nutrient delivery, food processing, auxiliary detection, and others. Molecular simulation has offered extraordinary insights into the interaction mechanisms. It can reflect binding conformation, interaction forces, binding affinity, key residues, and other information that physicochemical experiments cannot reveal in a fast and detailed manner. The simulation results have proven to be consistent with the results of physicochemical experiments. Molecular simulation holds great potential for future applications in the field of food protein-ligand interactions. This review elaborates on the principles of molecular docking and molecular dynamics simulation. Besides, their applications in food protein-ligand interactions are summarized. Furthermore, challenges, perspectives, and trends in molecular simulation of food protein-ligand interactions are proposed. Based on the results of molecular simulation, the mechanisms of interfacial behavior, enzyme-substrate binding, and structural changes during food processing can be reflected, and strategies for hazardous substance detection and food flavor adjustment can be generated. Moreover, molecular simulation can accelerate food development and reduce animal experiments. However, there are still several challenges to applying molecular simulation to food protein-ligand interaction research. The future trends will be a combination of international cooperation and data sharing, quantum mechanics/molecular mechanics, advanced computational techniques, and machine learning, which contribute to promoting food protein-ligand interaction simulation. Overall, the use of molecular simulation to study food protein-ligand interactions has a promising prospect.
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Affiliation(s)
- Zihan Jin
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Zihao Wei
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao, China
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2
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Holyavka MG, Goncharova SS, Redko YA, Lavlinskaya MS, Sorokin AV, Artyukhov VG. Novel biocatalysts based on enzymes in complexes with nano- and micromaterials. Biophys Rev 2023; 15:1127-1158. [PMID: 37975005 PMCID: PMC10643816 DOI: 10.1007/s12551-023-01146-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2023] [Accepted: 09/08/2023] [Indexed: 11/19/2023] Open
Abstract
In today's world, there is a wide array of materials engineered at the nano- and microscale, with numerous applications attributed to these innovations. This review aims to provide a concise overview of how nano- and micromaterials are utilized for enzyme immobilization. Enzymes act as eco-friendly biocatalysts extensively used in various industries and medicine. However, their widespread adoption faces challenges due to factors such as enzyme instability under different conditions, resulting in reduced effectiveness, high costs, and limited reusability. To address these issues, researchers have explored immobilization techniques using nano- and microscale materials as a potential solution. Such techniques offer the promise of enhancing enzyme stability against varying temperatures, solvents, pH levels, pollutants, and impurities. Consequently, enzyme immobilization remains a subject of great interest within both the scientific community and the industrial sector. As of now, the primary goal of enzyme immobilization is not solely limited to enabling reusability and stability. It has been demonstrated as a powerful tool to enhance various enzyme properties and improve biocatalyst performance and characteristics. The integration of nano- and microscale materials into biomedical devices is seamless, given the similarity in size to most biological systems. Common materials employed in developing these nanotechnology products include synthetic polymers, carbon-based nanomaterials, magnetic micro- and nanoparticles, metal and metal oxide nanoparticles, metal-organic frameworks, nano-sized mesoporous hydrogen-bonded organic frameworks, protein-based nano-delivery systems, lipid-based nano- and micromaterials, and polysaccharide-based nanoparticles.
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Affiliation(s)
- M. G. Holyavka
- Voronezh State University, Voronezh, 394018 Russia
- Sevastopol State University, Sevastopol, 299053 Russia
| | | | - Y. A. Redko
- Voronezh State University, Voronezh, 394018 Russia
| | - M. S. Lavlinskaya
- Voronezh State University, Voronezh, 394018 Russia
- Sevastopol State University, Sevastopol, 299053 Russia
| | - A. V. Sorokin
- Voronezh State University, Voronezh, 394018 Russia
- Sevastopol State University, Sevastopol, 299053 Russia
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3
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Bayrak M, Mata J, Conn C, Floury J, Logan A. Application of small angle scattering (SAS) in structural characterisation of casein and casein-based products during digestion. Food Res Int 2023; 169:112810. [PMID: 37254386 DOI: 10.1016/j.foodres.2023.112810] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 03/01/2023] [Accepted: 04/11/2023] [Indexed: 06/01/2023]
Abstract
In recent years, small and ultra-small angle scattering techniques, collectively known as small angle scattering (SAS) have been used to study various food structures during the digestion process. These techniques play an important role in structural characterisation due to the non-destructive nature (especially when using neutrons), various in situ capabilities and a large length scale (of 1 nm to ∼20 μm) they cover. The application of these techniques in the structural characterisation of dairy products has expanded significantly in recent years. Casein, a major dairy protein, forms the basis of a wide range of gel structures at different length scales. These gel structures have been extensively researched utilising scattering techniques to obtain structural information at the nano and micron scale that complements electron and confocal microscopy. Especially, neutrons have provided opportunity to study these gels in their natural environment by using various in situ options. One such example is understanding changes in casein gel structures during digestion in the gastrointestinal tract, which is essential for designing personalised food structures for a wide range of food-related diseases and improve health outcomes. In this review, we present an overview of casein gels investigated using small angle and ultra-small angle scattering techniques. We also reviewed their digestion using newly built setups recently employed in various research. To gain a greater understanding of micro and nano-scale structural changes during digestion, such as the effect of digestive juices and mechanical breakdown on structure, new setups for semi-solid food materials are needed to be optimised.
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Affiliation(s)
- Meltem Bayrak
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia; School of Science, College of Science, Engineering and Health, RMIT University, 124 La Trobe Street, Melbourne, VIC 3000, Australia.
| | - Jitendra Mata
- Australian Centre for Neutron Scattering, Australian Nuclear Science and Technology Organisation, Lucas Heights, NSW 2234, Australia.
| | - Charlotte Conn
- School of Science, College of Science, Engineering and Health, RMIT University, 124 La Trobe Street, Melbourne, VIC 3000, Australia.
| | | | - Amy Logan
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia.
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4
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Mahajan P, Bera MB, Prasad K. Food physics insight: the structural design of foods. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1643-1655. [PMID: 37187990 PMCID: PMC10170019 DOI: 10.1007/s13197-022-05400-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/11/2022] [Accepted: 02/05/2022] [Indexed: 05/17/2023]
Abstract
Understanding food materials from the classical realm of physics including soft condensed matter physics has been an area of interest especially in the structural design engineering of food products. The contents of this review would help the reader in understanding the thermodynamics of food polymer, structural design principles, structural hierarchy, steps involved in food structuring, newer structural design technologies, and structure measurement techniques. Understanding the concepts of free volume would help the food engineers and technologists to study the food structural changes, manipulate process parameters and, the optimum amount of nutraceuticals/ingredients to be loaded in the food matrix. Such understanding helps in reducing food ingredient wastage while designing a food product.
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Affiliation(s)
- Palak Mahajan
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur, Punjab, 148106 India
| | - Manab Bandhu Bera
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur, Punjab, 148106 India
| | - Kamlesh Prasad
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur, Punjab, 148106 India
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5
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Kamlow MA, Holt T, Spyropoulos F, Mills T. Release and co-release of model hydrophobic and hydrophilic actives from 3D printed kappa-carrageenan emulsion gels. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107852] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Liu B, Yang H, Zhu C, Xiao J, Cao H, Simal-Gandara J, Li Y, Fan D, Deng J. A comprehensive review of food gels: formation mechanisms, functions, applications, and challenges. Crit Rev Food Sci Nutr 2022; 64:760-782. [PMID: 35959724 DOI: 10.1080/10408398.2022.2108369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Gels refer to the soft and flexible macromolecular polymeric materials retaining a large amount of water or biofluids in their three-dimensional network structure. Gels have attracted increasing interest in the food discipline, especially proteins and polysaccharides, due to their good biocompatibility, biodegradability, nutritional properties, and edibility. With the advancement of living standards, people's demand for nutritious, safe, reliable, and functionally diverse food and even personalized food has increased. As a result, gels exhibiting unique advantages in food application will be of great significance. However, a comprehensive review of functional hydrogels as food gels is still lacking. Here, we comprehensively review the gel-forming mechanisms of food gels and systematically classify them. Moreover, the potential of hydrogels as functional foods in different types of food areas is summarized, with a special focus on their applications in food packaging, satiating gels, nutrient delivery systems, food coloring adsorption, and food safety monitoring. Additionally, the key scientific issues for future food gel research, with specific reference to future novel food designs, mechanisms between food components and matrices, food gel-human interactions, and food gel safety, are discussed. Finally, the future directions of hydrogels for food science and technology are summarized.
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Affiliation(s)
- Bin Liu
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, China
- Shaanxi Key Laboratory of Degradable Biomedical Materials, Shaanxi R&D Center of Biomaterials and Fermentation Engineering, Biotech & Biomed Research Institute, School of Chemical Engineering, Northwest University, Xi'an, China
| | - Haixia Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Chenhui Zhu
- Shaanxi Key Laboratory of Degradable Biomedical Materials, Shaanxi R&D Center of Biomaterials and Fermentation Engineering, Biotech & Biomed Research Institute, School of Chemical Engineering, Northwest University, Xi'an, China
| | - Jianbo Xiao
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain
| | - Hui Cao
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain
| | - Yujin Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Daidi Fan
- Shaanxi Key Laboratory of Degradable Biomedical Materials, Shaanxi R&D Center of Biomaterials and Fermentation Engineering, Biotech & Biomed Research Institute, School of Chemical Engineering, Northwest University, Xi'an, China
| | - Jianjun Deng
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, China
- Shaanxi Key Laboratory of Degradable Biomedical Materials, Shaanxi R&D Center of Biomaterials and Fermentation Engineering, Biotech & Biomed Research Institute, School of Chemical Engineering, Northwest University, Xi'an, China
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7
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Lin JJ, Yang D, Ou SJL, Mak YY, Lee DPS, Lim KL, Tai ES, Liu MH, Khan SA. Creating texturally tuneable, low calorie and palatable noodle-like food assemblies via microfluidics. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107544] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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8
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Mengucci C, Ferranti P, Romano A, Masi P, Picone G, Capozzi F. Food structure, function and artificial intelligence. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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9
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Chai C, Oh S, Imm JY. Roles of Milk Fat Globule Membrane on Fat Digestion and Infant Nutrition. Food Sci Anim Resour 2022; 42:351-371. [PMID: 35611078 PMCID: PMC9108948 DOI: 10.5851/kosfa.2022.e11] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Revised: 03/05/2022] [Accepted: 03/07/2022] [Indexed: 11/14/2022] Open
Abstract
Milk fats are present as globules emulsified in the aqueous phase of milk and stabilized by a delicate membrane architecture called milk fat globule membrane (MFGM). The unique structure and composition of the MFGM play an important role in fat digestion and the metabolic programming of neonates. The objective of this review is to compare the structure, composition, and physicochemical characteristics of fat globules in human milk, bovine milk, and infant formula. It provides an overview of the fat digestion process and enzymes in healthy infants, and describes the possible roles of the MFGM in association with factors affecting fat digestion. Lastly, the health benefits of the MFGM on infant nutrition and future perspectives are discussed with a focus on brain development, metabolic response, and gut health.
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Affiliation(s)
- Changhoon Chai
- Department of Applied Animal Science,
Kangwon National University, Chuncheon 24341, Korea
| | - Sejong Oh
- Devision of Animal Science, Chonnam
National University, Gwangju 61186, Korea
| | - Jee-Young Imm
- Department of Foods and Nutrition, Kookmin
University, Seoul 02707, Korea
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10
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Super-resolution microscopy to visualize and quantify protein microstructural organization in food materials and its relation to rheology: Egg white proteins. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107281] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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11
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Yang H, Yan B, Meng L, Jiao X, Huang J, Gao W, Zhao J, Zhang H, Chen W, Fan D. Mathematical modeling of continuous microwave heating of surimi paste. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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12
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Chen XW, Li XX, Ma CG, Wan ZL, Sun SD. Structuring of Edible Liquid Oil into Smart Thermo-Triggered Soft Matters for Controlled Bioactive Delivery. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:309-318. [PMID: 34958201 DOI: 10.1021/acs.jafc.1c03780] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Growing interest is being dedicated to smart soft matters because of their potential in controlling bioactives upon exposure to an appropriate stimulus. Herein, structuring of edible liquid oil into oleogels and emulgels as smart thermo-triggered soft vehicles for controllable release of diverse nutrients was developed. Edible liquid oil was trapped inside the crystal network structure of phytosterols and monoglycerides resulting in bicomponent solidlike oleogels. Subsequently, both water-in-oleogel (W/O) emulgels and glycerol-in-oleogel (G/O) emulgels were further fabricated by spatial distribution of the stabilizing interfacial crystals around dispersed droplets as well as the network crystals in the continuous phase. Rheological measurements showed that the gel strength of the oleogel-based emulgels depends on the fraction of the aqueous phase and is greater than that of corresponding oleogels due to a filler effect of dispersed aqueous droplets within the crystal network, offering an additional strategy to tune the structure and rheology. Comparatively, introducing glycerol endowed a higher gel strength for the oleogel-based emulgels than water, particularly at increased filler loads. In addition, these soft matters exhibited interesting thermoresponsive nature, which exhibit the flexibility for programmed release of coencapsulated bioactive components upon exposure to an appropriate thermal triggered switchable. The resulted smart thermo-triggered soft matters have emerging opportunities for application in functional active ingredient delivery by on-demand strategies.
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Affiliation(s)
- Xiao-Wei Chen
- Lipid Technology and Engineering, College of Food Science and Engineering, Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain, Henan University of Technology, Zhengzhou 450001, P. R China
| | - Xiao-Xiao Li
- Lipid Technology and Engineering, College of Food Science and Engineering, Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain, Henan University of Technology, Zhengzhou 450001, P. R China
| | - Chuan-Guo Ma
- Lipid Technology and Engineering, College of Food Science and Engineering, Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain, Henan University of Technology, Zhengzhou 450001, P. R China
| | - Zhi-Li Wan
- Laboratory of Food Proteins and Colloids, Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, P. R China
| | - Shang-De Sun
- Lipid Technology and Engineering, College of Food Science and Engineering, Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain, Henan University of Technology, Zhengzhou 450001, P. R China
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13
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Verheyen D, Van Impe JFM. The Inclusion of the Food Microstructural Influence in Predictive Microbiology: State-of-the-Art. Foods 2021; 10:foods10092119. [PMID: 34574229 PMCID: PMC8468028 DOI: 10.3390/foods10092119] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 08/27/2021] [Accepted: 08/30/2021] [Indexed: 12/15/2022] Open
Abstract
Predictive microbiology has steadily evolved into one of the most important tools to assess and control the microbiological safety of food products. Predictive models were traditionally developed based on experiments in liquid laboratory media, meaning that food microstructural effects were not represented in these models. Since food microstructure is known to exert a significant effect on microbial growth and inactivation dynamics, the applicability of predictive models is limited if food microstructure is not taken into account. Over the last 10-20 years, researchers, therefore, developed a variety of models that do include certain food microstructural influences. This review provides an overview of the most notable microstructure-including models which were developed over the years, both for microbial growth and inactivation.
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Affiliation(s)
- Davy Verheyen
- BioTeC+, Chemical and Biochemical Process Technology and Control, Department of Chemical Engineering, KU Leuven, Gebroeders de Smetstraat 1, 9000 Ghent, Belgium;
- OPTEC, Optimization in Engineering Center-of-Excellence, KU Leuven, 3000 Leuven, Belgium
- CPMF2, Flemish Cluster Predictive Microbiology in Foods—www.cpmf2.be, 9000 Ghent, Belgium
| | - Jan F. M. Van Impe
- BioTeC+, Chemical and Biochemical Process Technology and Control, Department of Chemical Engineering, KU Leuven, Gebroeders de Smetstraat 1, 9000 Ghent, Belgium;
- OPTEC, Optimization in Engineering Center-of-Excellence, KU Leuven, 3000 Leuven, Belgium
- CPMF2, Flemish Cluster Predictive Microbiology in Foods—www.cpmf2.be, 9000 Ghent, Belgium
- Correspondence:
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14
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Yang D, Seo K, Kang H. Effect of Position and Structure of the Terminal Moieties in the Side Group on the Liquid Crystal Alignment Behavior of Polystyrene Derivatives. Polymers (Basel) 2021; 13:2822. [PMID: 34451360 PMCID: PMC8401165 DOI: 10.3390/polym13162822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 08/20/2021] [Accepted: 08/20/2021] [Indexed: 11/21/2022] Open
Abstract
We synthesized a series of polystyrene derivatives containing various side groups, such as the 4-(tert-butyl)-phenoxymethyl, 3-(tert-butyl)-phenoxymethyl, 2-(tert-butyl)-phenoxymethyl, 4-cumyl-phenoxymethyl, and 4-trityl-phenoxymethyl groups, through a polymer modification reaction to examine the liquid crystal (LC) alignment of these derivatives. In general, the vertical LC alignment on polymer films can be affected by the position and structure of the terminal moiety of the polymer side group. For example, the LC cells fabricated with 4-(tert-butyl)-phenoxymethyl-substituted polystyrene having a tert-butyl moiety as a para-type attachment to the phenoxy groups of the polystyrene derivatives exhibited vertical LC alignment, whereas the LC cells prepared from 3-(tert-butyl)- and 2-(tert-butyl)-phenoxymethyl-substituted polystyrene films exhibited planar LC alignment. In addition, the LC cells fabricated from 4-cumyl- and 4-trityl-phenoxymethyl-substituted polystyrene films with additional phenyl rings in the side groups exhibited planar LC alignment, in contrast to the LC alignment of the (tert-butyl)-phenoxymethyl-substituted polystyrene series. The vertical LC orientation was well correlated with the surface energy of these polymer films. For example, vertical LC orientation, which mainly originates due to the nonpolar tertiary carbon moiety having bulky groups, was observed when the surface energy of the polymer was lower than 36.6 mJ/m2.
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Affiliation(s)
| | | | - Hyo Kang
- BK-21 Four Graduate Program, Department of Chemical Engineering, Dong-A University, Busan 49315, Korea; (D.Y.); (K.S.)
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15
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New insights into how starch structure synergistically affects the starch digestibility, texture, and flavor quality of rice noodles. Int J Biol Macromol 2021; 184:731-738. [PMID: 34175339 DOI: 10.1016/j.ijbiomac.2021.06.151] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2021] [Revised: 05/31/2021] [Accepted: 06/22/2021] [Indexed: 11/23/2022]
Abstract
The functionalities of gluten-free rice noodles are significantly affected by starch hierarchical structures. Identifying the structures that synergistically determine noodle integrated functionalities is vital to designing health-promoting starchy foods with desirable consumer sensory and nutritional qualities. This study reports on the changes in starch structures and functionalities (starch digestibility, texture, and flavor) of rice noodles during household cooking processes (steaming, boiling, and stir-frying), and describes an underlying structure-functionality relationship. Results show that all the cooking processes examined increased starch reassembled ordered structures, especially short-range ordered structures, helical and crystalline structures, and ordered aggregate structures. Steaming and boiling led to a decrease in rapidly digestible starch (RDS) and an increase in slowly digestible starch, while stir-frying yielded a reduction in RDS content and an increase in resistant starch in rice noodles. Steaming and boiling decreased while stir-frying increased the flavor variety of noodles. All cooking processes examined altered noodle textures, with a significant increase in hardness, gumminess, and chewiness. Structure-functionality relationships suggested short-range ordered structures, crystalline structures, and the ordered molecular and aggregate structures of noodles synergistically determined starch digestion, texture, and flavor. By structuring such key structures, the digestion, texture, and flavor of rice noodles can thus be reasonably controlled.
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16
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Moreira MTC, Martins E, Perrone ÍT, de Freitas R, Queiroz LS, de Carvalho AF. Challenges associated with spray drying of lactic acid bacteria: Understanding cell viability loss. Compr Rev Food Sci Food Saf 2021; 20:3267-3283. [PMID: 34146458 DOI: 10.1111/1541-4337.12774] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2020] [Revised: 04/18/2021] [Accepted: 04/26/2021] [Indexed: 12/26/2022]
Abstract
Lactic acid bacteria (LAB) cultures used in food fermentation are often dried to reduce transportation costs and facilitate handling during use. Dried LAB ferments are generally lyophilized to ensure high cell viability. Spray drying has come to the forefront as a promising technique due to its versatility and lower associated energy costs. Adverse conditions during spray drying, such as mechanical stress, dehydration, heating, and oxygen exposure, can lead to low LAB cell viability. This reduced viability has limited spray drying's industrial applications thus far. This review aims to demonstrate the operations and thermodynamic principles that govern spray drying, then correlate them to the damage suffered by LAB cells during the spray-drying process. The particularities of spray drying that might cause LAB cell death are detailed in this review, and the conclusion may enhance future studies on ways to improve cell viability.
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Affiliation(s)
| | - Evandro Martins
- Inovaleite Laboratory, Department of Food Technology, Universidade Federal de Viçosa (UFV), Viçosa, Brazil
| | - Ítalo Tuler Perrone
- Pharmaceutical Sciences Department, Universidade Federal de Juiz de Fora, Minas Gerais, Brazil
| | - Rosângela de Freitas
- Inovaleite Laboratory, Department of Food Technology, Universidade Federal de Viçosa (UFV), Viçosa, Brazil
| | - Lucas Sales Queiroz
- Inovaleite Laboratory, Department of Food Technology, Universidade Federal de Viçosa (UFV), Viçosa, Brazil
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17
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Nian B, Xu YJ, Liu Y. Molecular dynamics simulation for mechanism revelation of the safety and nutrition of lipids and derivatives in food: State of the art. Food Res Int 2021; 145:110399. [PMID: 34112402 DOI: 10.1016/j.foodres.2021.110399] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2021] [Revised: 04/26/2021] [Accepted: 05/06/2021] [Indexed: 11/29/2022]
Abstract
Molecular dynamics (MD) simulation has proved to be a powerful tool in the study of proteins, nucleic acids, lipids, and carbohydrates et al. in fields of health, nutrition, and food science. In particular, MD simulation has been employed in the investigation of various lipid systems such as triglycerides, phospholipid membranes, etc. Due to the continuous updating of computing resources and the development of new MD simulation methods and force field parameters, the simulation's time and size scale of lipids system has increased by several orders of magnitude. However, MD simulation cannot be used for systems invovle chemical reactions. These greatly limit its further application in the field of lipid research. This paper reviews the progress and development of MD simulation, especially for the application of MD simulation in different lipid systems. In this paper, MD simulation and its general workflow was briefly introduced firstly. Subsequently, the application of MD simulation in various lipid systems was reviewed in-depth. Finally, the limitation and future prospects of MD simulation in lipid research were also discussed. This review provided new insights into the investigation of MD simulation, and a novel thought for lipid study. We believe that MD simulation will exhibit more and more great advantages in the investigation of lipids in the future due to the development of novlel methods.
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Affiliation(s)
- Binbin Nian
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Yong-Jiang Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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18
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Seo K, Kang H. Vertical Orientation of Liquid Crystal on Comb-Like 4-( trans-4-alkylcyclohexyl)phenoxymethyl-substituted Polystyrene Containing Liquid Crystal Precursor. Polymers (Basel) 2021; 13:1404. [PMID: 33926053 PMCID: PMC8123660 DOI: 10.3390/polym13091404] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2021] [Revised: 04/21/2021] [Accepted: 04/22/2021] [Indexed: 11/18/2022] Open
Abstract
We synthesized a series of polystyrene derivatives modified with precursors of liquid crystal (LC) molecules, including 4-(trans-4-ethylcyclohexyl)phenol (homopolymer PECH and copolymer PECH#; # = 5, 10, 15, 20, 40, 60, and 80, where # indicates the molar fraction of 4-(trans-4-ethylcyclohexyl)phenoxymethyl in the side chain), 4-(trans-4-propylcyclohexyl)phenol (PPCH), 4-(trans-4-butylcyclohexyl)phenol (PBCH), and 4-(trans-4-amylcyclohexyl)phenol (PAmCH) via polymer modification reactions in order to investigate the orientation of LC molecules on polymer films exhibiting part of the LC molecular structure. A stable and uniform vertical orientation of LC molecules was observed in LC cells fabricated with PECH#, having 15 mol% or more of 4-(trans-4-ethylcyclohexyl)phenoxymethyl side groups. In addition, the vertical orientation of LC molecules was observed in LC cells fabricated with homopolymers of PECH, PPCH, PBCH, and PAmCH. The water contact angle on the polymer films could be associated with the vertical orientation of the LC molecules in the LC cells fabricated with polymer films. For example, a vertical LC orientation was observed when the water contact angle of the polymer films was higher than ~81°. Good orientation stability was observed at 200 °C and 15 mW/cm2 of UV irradiation for LC cells fabricated with PECH films.
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Affiliation(s)
| | - Hyo Kang
- BK-21 Four Graduate Program, Department of Chemical Engineering, Dong-A University, 37 Nakdong-Daero 550 Beon-gil, Saha-gu, Busan 604-714, Korea;
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19
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Guo Q. Understanding the oral processing of solid foods: Insights from food structure. Compr Rev Food Sci Food Saf 2021; 20:2941-2967. [PMID: 33884754 DOI: 10.1111/1541-4337.12745] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Revised: 02/17/2021] [Accepted: 03/03/2021] [Indexed: 01/25/2023]
Abstract
Understanding the relationship between the structure of solid foods and their oral processing is paramount for enhancing features such as texture and taste and for improving health-related factors such as management of body weight or dysphagia. This paper discusses the main aspects of the oral processing of solid foods across different categories: (1) oral physiology related to chewing, (2) in-mouth food transformation, (3) texture perception, and (4) taste perception, and emphasis is placed on unveiling the underlying mechanisms of how food structure influences the oral processing of solid foods; this is exemplified by comparing the chewing behaviors for a number of representative solid foods. It highlights that modification of the texture/taste of food based on food structure design opens up the possibility for the development of food products that can be applied in the management of health.
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Affiliation(s)
- Qing Guo
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Beijing, China.,Key Laboratory of Fruits and Vegetables Processing of Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, China
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20
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Morphogenesis and characterization of wheat xerogel structure and insights into its 4D transformation. FOOD STRUCTURE 2021. [DOI: 10.1016/j.foostr.2020.100170] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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21
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Alrosan M, Tan TC, Easa AM, Gammoh S, Alu'datt MH. Molecular forces governing protein-protein interaction: Structure-function relationship of complexes protein in the food industry. Crit Rev Food Sci Nutr 2021; 62:4036-4052. [PMID: 33455424 DOI: 10.1080/10408398.2021.1871589] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
The application of protein-protein interaction (PPI) has been widely used in various industries, such as food, nutraceutical, and pharmaceutical. A deeper understanding of PPI is needed, and the molecular forces governing proteins and their interaction must be explained. The design of new structures with improved functional properties, e.g., solubility, emulsion, and gelation, has been fueled by the development of structural and colloidal building blocks. In this review, the molecular forces of protein structures are discussed, followed by the relationship between molecular force and structure, ways of a bind of proteins together in solution or at the interface, and functional properties. A more detailed look is thus taken at the relationship between the various influencing factors on molecular forces involved in PPI. These factors include protein properties, such as types, concentration, and mixing ratio, and solvent conditions, such as ionic strength and pH. This review also summarizes methods tha1t are capable of identifying molecular forces in protein and PPI, as well as characterizing protein structure.
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Affiliation(s)
- Mohammad Alrosan
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia.,Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Thuan-Chew Tan
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Azhar Mat Easa
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Sana Gammoh
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Muhammad H Alu'datt
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
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22
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Sun C, Zhou X, Hu Z, Lu W, Zhao Y, Fang Y. Food and salt structure design for salt reducing. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102570] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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23
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Antiplasticization and phase behavior in phase-separated modified starch-sucrose blends: A positron lifetime and solid-state NMR study. Carbohydr Polym 2020; 250:116931. [DOI: 10.1016/j.carbpol.2020.116931] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Revised: 08/03/2020] [Accepted: 08/11/2020] [Indexed: 02/03/2023]
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24
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dos Santos Ramos MA, dos Santos KC, da Silva PB, de Toledo LG, Marena GD, Rodero CF, de Camargo BAF, Fortunato GC, Bauab TM, Chorilli M. Nanotechnological strategies for systemic microbial infections treatment: A review. Int J Pharm 2020; 589:119780. [PMID: 32860856 PMCID: PMC7449125 DOI: 10.1016/j.ijpharm.2020.119780] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 07/27/2020] [Accepted: 08/13/2020] [Indexed: 12/14/2022]
Abstract
Systemic infections is one of the major causes of mortality worldwide, and a shortage of drug approaches applied for the rapid and necessary treatment contribute to increase the levels of death in affected patients. Several drug delivery systems based in nanotechnology such as metallic nanoparticles, liposomes, nanoemulsion, microemulsion, polymeric nanoparticles, solid lipid nanoparticles, dendrimers, hydrogels and liquid crystals can contribute in the biological performance of active substances for the treatment of microbial diseases triggered by fungi, bacteria, virus and parasites. In the presentation of these statements, this review article present and demonstrate the effectiveness of these drug delivery systems for the treatment of systemic diseases caused by several microorganisms, through a review of studies on scientific literature worldwide that contributes to better information for the most diverse professionals from the areas of health sciences. The studies demonstrated that the drug delivery systems described can contribute to the therapeutic scenario of these diseases, being classified as safe, active platforms and with therapeutic versatility.
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Affiliation(s)
- Matheus Aparecido dos Santos Ramos
- Department of Drugs and Medicines, São Paulo State University (UNESP), School of Pharmaceutical Sciences, Campus Araraquara, São Paulo State Zip Code: 14.800-903, Brazil,Corresponding authors
| | - Karen Cristina dos Santos
- Department of Drugs and Medicines, São Paulo State University (UNESP), School of Pharmaceutical Sciences, Campus Araraquara, São Paulo State Zip Code: 14.800-903, Brazil
| | - Patrícia Bento da Silva
- Department of Genetic and Morphology, Brasília University (UNB), Institute of Biological Sciences, Zip Code: 70735100, Brazil
| | - Luciani Gaspar de Toledo
- Department of Biological Sciences, São Paulo State University (UNESP), School of Pharmaceutical Sciences, Campus Araraquara, São Paulo State Zip Code: 14.800-903, Brazil
| | - Gabriel Davi Marena
- Department of Drugs and Medicines, São Paulo State University (UNESP), School of Pharmaceutical Sciences, Campus Araraquara, São Paulo State Zip Code: 14.800-903, Brazil
| | - Camila Fernanda Rodero
- Department of Drugs and Medicines, São Paulo State University (UNESP), School of Pharmaceutical Sciences, Campus Araraquara, São Paulo State Zip Code: 14.800-903, Brazil
| | - Bruna Almeida Furquim de Camargo
- Department of Biological Sciences, São Paulo State University (UNESP), School of Pharmaceutical Sciences, Campus Araraquara, São Paulo State Zip Code: 14.800-903, Brazil
| | - Giovanna Capaldi Fortunato
- Department of Biological Sciences, São Paulo State University (UNESP), School of Pharmaceutical Sciences, Campus Araraquara, São Paulo State Zip Code: 14.800-903, Brazil
| | - Taís Maria Bauab
- Department of Biological Sciences, São Paulo State University (UNESP), School of Pharmaceutical Sciences, Campus Araraquara, São Paulo State Zip Code: 14.800-903, Brazil
| | - Marlus Chorilli
- Department of Drugs and Medicines, São Paulo State University (UNESP), School of Pharmaceutical Sciences, Campus Araraquara, São Paulo State Zip Code: 14.800-903, Brazil.
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25
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Gentile L. Protein–polysaccharide interactions and aggregates in food formulations. Curr Opin Colloid Interface Sci 2020. [DOI: 10.1016/j.cocis.2020.03.002] [Citation(s) in RCA: 59] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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26
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27
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Metilli L, Francis M, Povey M, Lazidis A, Marty-Terrade S, Ray J, Simone E. Latest advances in imaging techniques for characterizing soft, multiphasic food materials. Adv Colloid Interface Sci 2020; 279:102154. [PMID: 32330733 DOI: 10.1016/j.cis.2020.102154] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Revised: 02/28/2020] [Accepted: 04/03/2020] [Indexed: 01/29/2023]
Abstract
Over the last two decades, the development and production of innovative, customer-tailored food products with enhanced health benefits have seen major advances. However, the manufacture of edible materials with tuned physical and organoleptic properties requires a good knowledge of food microstructure and its relationship to the macroscopic properties of the final food product. Food products are complex materials, often consisting of multiple phases. Furthermore, each phase usually contains a variety of biological macromolecules, such as carbohydrates, proteins and lipids, as well as water droplets and gas bubbles. Micronutrients, such as vitamins and minerals, might also play an important role in determining and engineering food microstructure. Considering this complexity, highly advanced physio-chemical techniques are required for characterizing the microstructure of food systems prior to, during and after processing. Fast, in situ techniques are also essential for industrial applications. Due to the wide variety of instruments and methods, the scope of this paper is focused only on the latest advances of selected food characterization techniques, with emphasis on soft, multi-phasic food materials.
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28
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Siemons I, Politiek R, Boom R, van der Sman R, Schutyser M. Dextrose equivalence of maltodextrins determines particle morphology development during single sessile droplet drying. Food Res Int 2020; 131:108988. [DOI: 10.1016/j.foodres.2020.108988] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 01/06/2020] [Accepted: 01/06/2020] [Indexed: 11/16/2022]
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29
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Insects, algae, and fungus ‐ Oh My! J Food Sci 2020; 85:858-859. [DOI: 10.1111/1750-3841.14543] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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31
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Cao Y, Mezzenga R. Design principles of food gels. ACTA ACUST UNITED AC 2020; 1:106-118. [PMID: 37127997 DOI: 10.1038/s43016-019-0009-x] [Citation(s) in RCA: 199] [Impact Index Per Article: 49.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2019] [Accepted: 11/13/2019] [Indexed: 12/19/2022]
Abstract
Naturally sourced gels from food biopolymers have advanced in recent decades to compare favourably in performance and breadth of application to their synthetic counterparts. Here, we comprehensively review the constitutive nature, gelling mechanisms, design approaches, and structural and mechanical properties of food gels. We then consider how these food gel design principles alter rheological and tribological properties for food quality improvement, nutrient-modification of foods while preserving sensory perception, and targeted delivery of drugs and bioactives within the gastrointestinal tract. We propose that food gels may offer advantages over their synthetic counterparts owing to their source renewability, low cost, biocompatibility and biodegradability. We also identify emerging approaches and trends that may improve and expand the current scope, properties and functionalities of food gels and inspire new applications.
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32
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Ly DQ, Makatsoris C. Effects of the homopolymer molecular weight on a diblock copolymer in a 3D spherical confinement. BMC Chem 2019; 13:24. [PMID: 31384773 PMCID: PMC6661751 DOI: 10.1186/s13065-019-0541-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2017] [Accepted: 01/29/2019] [Indexed: 11/25/2022] Open
Abstract
The morphologies of a diblock copolymer spherically confined within a homopolymer were investigated by using the static self-consistent field theory method. A homogeneous A-B diblock copolymer sphere was surrounded by a homopolymer C. Upon changing the diblock volume fraction, homopolymer molecular weight and the interaction between the copolymer and its surrounding environment, different morphologies of the sphere were observed. Our calculations confirmed that when the homopolymer molecular weight was high a complete macrophase separation between the copolymer and the homopolymer was obtained. However, when the homopolymer molecular weight was low the homopolymer penetrated into the copolymer microdomains, diluting the diblock copolymer and reduced the interaction between the diblock copolymer segments and hence preventing them from segregating.
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Affiliation(s)
- Dung Q. Ly
- School of Physical Sciences and Computing, University of Central Lancashire, Preston, UK
| | - Charalampos Makatsoris
- School of Aerospace, Transportation and Manufacturing, Cranfield University, Cranfield, UK
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33
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Bahri A, Chevalier-Lucia D, Marchesseau S, Schmitt C, Gergely C, Martin M. Effect of pH change on size and nanomechanical behavior of whey protein microgels. J Colloid Interface Sci 2019; 555:558-568. [PMID: 31404840 DOI: 10.1016/j.jcis.2019.07.083] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2019] [Revised: 07/26/2019] [Accepted: 07/27/2019] [Indexed: 10/26/2022]
Abstract
Microgels specific structural and functional features are attracting high research interest in several applications such as bioactives and drug delivery or functional food ingredients. Whey protein microgels (WPM) are obtained by heat treatment of whey protein isolate (WPI) in order to promote intramolecular cross-linking. In the present work, atomic force microscopy (AFM) was used in contact mode and in liquid to investigate WPM particles topography and mechanical properties at the nanoscale at native pH (6.5) and acid pH (5.5 and 3.0). Prior to AFM, WPM particles were captured on a gold substrate via low energy interactions by means of specific monoclonal antibodies. AFM images clearly showed an increase in the size of WPM particles induced by pH decrease. AFM in force spectroscopy mode was employed to monitor the elasticity of WPMs. The obtained effective Young's modulus data showed a significant increase in stiffness at pH 5.5 and pH 3.0, over 15-fold compared to native pH. These findings indicate that the mechanical profile of the WPM network varied with the pH decrease. The WPM topographic and nanomechanical changes induced by acidification were most likely due to substantial changes in the shape and inner structure of WPM particles. Our results suggest that internally cross-linked structures, modified by acidification could display interesting functional properties when used as a food ingredient.
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Affiliation(s)
- Asma Bahri
- IATE, Univ Montpellier, CIRAD, INRA, Montpellier SupAgro, Montpellier, France; L2C, Univ Montpellier, CNRS, Montpellier, France
| | | | - Sylvie Marchesseau
- IATE, Univ Montpellier, CIRAD, INRA, Montpellier SupAgro, Montpellier, France
| | - Christophe Schmitt
- Nestlé Institute of Material Sciences, Nestlé Research, Lausanne, Switzerland
| | | | - Marta Martin
- L2C, Univ Montpellier, CNRS, Montpellier, France.
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35
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Koç H, Drake M, Vinyard CJ, Essick G, van de Velde F, Foegeding EA. Emulsion filled polysaccharide gels: Filler particle effects on material properties, oral processing, and sensory texture. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.018] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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36
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Koshani R, Jafari SM. Ultrasound-assisted preparation of different nanocarriers loaded with food bioactive ingredients. Adv Colloid Interface Sci 2019; 270:123-146. [PMID: 31226521 DOI: 10.1016/j.cis.2019.06.005] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Revised: 05/09/2019] [Accepted: 06/09/2019] [Indexed: 12/30/2022]
Abstract
Developing green and facile approaches to produce nanostructures suitable for bioactives, nanoencapsulation faces some challenges in the nutraceutical and food bioactive industries due to potential risks arising from nanomaterials fabrication and consumption. High-intensity ultrasound is an effective technology to generate different bio-based structures in sub-micron or nanometer scale. This technique owing to some intrinsic advantages such as safety, straightforward operation, energy efficiency, and scale-up potential, as well as, ability to control over size and morpHology has stood out among various nanosynthetic routes. Ultrasonically-provided energy is mainly transferred to the droplets and particles via acoustic cavitation (which is formation, growth, and implosive collapse of bubbles in solvent). This review provides an outlook on the fundamentals of ultrasonication and some applicable setups in nanoencapsulation. Different kinds of nanostructures based on surfactants, lipids, proteins and carbohydrates formed by sonication, along with their advantages and disadvantages are assessed from the viewpoint of stability, particle size, and process impacts on some functionalities. The gastrointestinal fate and safety issues of ultrasonically prepared nanostructures are also discussed. Sonication, itself or in combination with other encapsulation approaches, alongside biopolymers generate nano-engineered carriers with enough stability, small particle sizes, and a low polydispersity. The nano-sized systems improve techno-functional activities of encapsulated bioactive agents including stability, solubility, dissolution, availability, controlled and targeted release profile in vitro and in vivo plus other bioactive properties such as antioxidant and antimicrobial capacities. Ultrasonically prepared nanocarriers show a great potential in fortifying food products with desired bioactive components, especially for the industrial applications.
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Affiliation(s)
- Roya Koshani
- Department of Chemistry, Quebec Centre for Advanced Materials, Pulp and Paper Research Centre, McGill University, Montreìal, Queìbec H3A 0B8, Canada; Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran.
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37
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Desmarchelier C, Borel P, Lairon D, Maraninchi M, Valéro R. Effect of Nutrient and Micronutrient Intake on Chylomicron Production and Postprandial Lipemia. Nutrients 2019; 11:E1299. [PMID: 31181761 PMCID: PMC6627366 DOI: 10.3390/nu11061299] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2019] [Revised: 06/03/2019] [Accepted: 06/04/2019] [Indexed: 01/02/2023] Open
Abstract
Postprandial lipemia, which is one of the main characteristics of the atherogenic dyslipidemia with fasting plasma hypertriglyceridemia, low high-density lipoprotein cholesterol and an increase of small and dense low-density lipoproteins is now considered a causal risk factor for atherosclerotic cardiovascular disease and all-cause mortality. Postprandial lipemia, which is mainly related to the increase in chylomicron production, is frequently elevated in individuals at high cardiovascular risk such as obese or overweight patients, type 2 diabetic patients and subjects with a metabolic syndrome who share an insulin resistant state. It is now well known that chylomicron production and thus postprandial lipemia is highly regulated by many factors such as endogenous factors: circulating factors such as hormones or free fatty acids, genetic variants, circadian rhythms, or exogenous factors: food components, dietary supplements and prescription drugs. In this review, we focused on the effect of nutrients, micronutrients and phytochemicals but also on food structure on chylomicron production and postprandial lipemia.
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Affiliation(s)
- Charles Desmarchelier
- Faculty of Medicine, Aix-Marseille Université, 27 Boulevard Jean Moulin, 13385 Marseille, France.
- Faculty of Medicine, C2VN (Center for Cardiovascular and Nutrition Research), 27 Boulevard Jean Moulin, 13385 Marseille, France.
- Faculty of Medicine, INSERM, 27 Boulevard Jean Moulin, 13385 Marseille, France.
- Faculty of Medicine, INRA, 27 Boulevard Jean Moulin, 13385 Marseille, France.
| | - Patrick Borel
- Faculty of Medicine, Aix-Marseille Université, 27 Boulevard Jean Moulin, 13385 Marseille, France.
- Faculty of Medicine, C2VN (Center for Cardiovascular and Nutrition Research), 27 Boulevard Jean Moulin, 13385 Marseille, France.
- Faculty of Medicine, INSERM, 27 Boulevard Jean Moulin, 13385 Marseille, France.
- Faculty of Medicine, INRA, 27 Boulevard Jean Moulin, 13385 Marseille, France.
| | - Denis Lairon
- Faculty of Medicine, Aix-Marseille Université, 27 Boulevard Jean Moulin, 13385 Marseille, France.
- Faculty of Medicine, C2VN (Center for Cardiovascular and Nutrition Research), 27 Boulevard Jean Moulin, 13385 Marseille, France.
- Faculty of Medicine, INSERM, 27 Boulevard Jean Moulin, 13385 Marseille, France.
- Faculty of Medicine, INRA, 27 Boulevard Jean Moulin, 13385 Marseille, France.
| | - Marie Maraninchi
- Faculty of Medicine, Aix-Marseille Université, 27 Boulevard Jean Moulin, 13385 Marseille, France.
- Faculty of Medicine, C2VN (Center for Cardiovascular and Nutrition Research), 27 Boulevard Jean Moulin, 13385 Marseille, France.
- Faculty of Medicine, INSERM, 27 Boulevard Jean Moulin, 13385 Marseille, France.
- Faculty of Medicine, INRA, 27 Boulevard Jean Moulin, 13385 Marseille, France.
- CHU Conception, APHM (Assistance Publique-Hôpitaux de Marseille), 147 Boulevard Baille, 13005 Marseille, France.
| | - René Valéro
- Faculty of Medicine, Aix-Marseille Université, 27 Boulevard Jean Moulin, 13385 Marseille, France.
- Faculty of Medicine, C2VN (Center for Cardiovascular and Nutrition Research), 27 Boulevard Jean Moulin, 13385 Marseille, France.
- Faculty of Medicine, INSERM, 27 Boulevard Jean Moulin, 13385 Marseille, France.
- Faculty of Medicine, INRA, 27 Boulevard Jean Moulin, 13385 Marseille, France.
- CHU Conception, APHM (Assistance Publique-Hôpitaux de Marseille), 147 Boulevard Baille, 13005 Marseille, France.
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Zhang Z, Zhang R, McClements DJ. Establishing the impact of food matrix effects on the bioaccessibility of nutraceuticals and pesticides using a standardized food model. Food Funct 2019; 10:1375-1385. [DOI: 10.1039/c8fo02368a] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
It is important to establish the impact of food matrix effects on the bioaccessibility of co-ingested substances, such as nutraceuticals, engineered nanomaterials, pharmaceuticals, and pesticides.
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Affiliation(s)
- Zipei Zhang
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
| | - Ruojie Zhang
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
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39
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Do DT, Singh J, Oey I, Singh H. Biomimetic plant foods: Structural design and functionality. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.09.010] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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40
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Chiappisi L, Grillo I. Looking into Limoncello: The Structure of the Italian Liquor Revealed by Small-Angle Neutron Scattering. ACS OMEGA 2018; 3:15407-15415. [PMID: 31458197 PMCID: PMC6644077 DOI: 10.1021/acsomega.8b01858] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2018] [Accepted: 10/29/2018] [Indexed: 05/30/2023]
Abstract
Limoncello, the Italian liquor based on lemon essential oils, is becoming increasingly popular around the world. This digestive is not only an iconic representative of Italian food culture, but it is also a complex colloidal system, made of essential oils, ethanol, sucrose, and water. Smell, aroma, taste, and appearance of Limoncello do, of course, depend on the components, in particular on the peculiar essential oil mixture. Accordingly, several studies are available in the literature investigating the composition of various Limoncellos. However, the microscopic structure plays an equally important role when it comes to the sensory properties of food and beverages. In this work, small-angle neutron scattering was used to probe the microscopic structure of Limoncello, revealing the presence of spontaneously formed 100 nm-sized droplets over a large range of composition and temperature. The results are not limited to this famous drink but can be extended to the rapidly developing formulations based on water-insoluble oils, water, and alcohols.
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Affiliation(s)
- Leonardo Chiappisi
- Stranski
Laboratorium für Physikalische Chemie und Theoretische Chemie,
Institut für Chemie, Technische Universität
Berlin, Strasse des 17. Juni 124, Sekr. TC7, , D-10623 Berlin, Germany
- Institut
Max von Laue−Paul Langevin, 71 avenue des Martyrs, 38042 Grenoble Cedex 9, France
| | - Isabelle Grillo
- Institut
Max von Laue−Paul Langevin, 71 avenue des Martyrs, 38042 Grenoble Cedex 9, France
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Chen G, Huang K, Miao M, Feng B, Campanella OH. Molecular Dynamics Simulation for Mechanism Elucidation of Food Processing and Safety: State of the Art. Compr Rev Food Sci Food Saf 2018; 18:243-263. [PMID: 33337012 DOI: 10.1111/1541-4337.12406] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2018] [Revised: 10/07/2018] [Accepted: 10/10/2018] [Indexed: 12/14/2022]
Abstract
Molecular dynamics (MD) simulation is a useful technique to study the interaction between molecules and how they are affected by various processes and processing conditions. This review summarizes the application of MD simulations in food processing and safety, with an emphasis on the effects that emerging nonthermal technologies (for example, high hydrostatic pressure, pulsed electric field) have on the molecular and structural characteristics of foods and biomaterials. The advances and potential projection of MD simulations in the science and engineering aspects of food materials are discussed and focused on research work conducted to study the effects of emerging technologies on food components. It is expected by showing key case studies that it will stir novel developments as a valuable tool to study the effects of emerging food technologies on biomaterials. This review is useful to food researchers and the food industry, as well as researchers and practitioners working on flavor and nutraceutical encapsulations, dietary carbohydrate product developments, modified starches, protein engineering, and other novel food applications.
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Affiliation(s)
- Gang Chen
- School of Food Science and Technology, Henan Univ. of Technology, 100 Lianhua St., Zhengzhou 450001, Henan, P. R. China.,State Key Laboratory of Food Science and Technology, Jiangnan Univ., 1800 Lihu Ave., Wuxi, 214122, Jiangsu, P. R. China
| | - Kai Huang
- State Key Laboratory of Food Science and Technology, Jiangnan Univ., 1800 Lihu Ave., Wuxi, 214122, Jiangsu, P. R. China
| | - Ming Miao
- State Key Laboratory of Food Science and Technology, Jiangnan Univ., 1800 Lihu Ave., Wuxi, 214122, Jiangsu, P. R. China
| | - Biao Feng
- State Key Laboratory of Food Science and Technology, Jiangnan Univ., 1800 Lihu Ave., Wuxi, 214122, Jiangsu, P. R. China
| | - Osvaldo H Campanella
- State Key Laboratory of Food Science and Technology, Jiangnan Univ., 1800 Lihu Ave., Wuxi, 214122, Jiangsu, P. R. China.,Agricultural and Biological Engineering, and Dept. of Food Science, Whistler Center for Carbohydrate Research, Purdue Univ., 745 Agriculture Mall Dr., West Lafayette, IN, 47906, U.S.A
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Hughes DJ, Bönisch GB, Zwick T, Schäfer C, Tedeschi C, Leuenberger B, Martini F, Mencarini G, Geppi M, Alam MA, Ubbink J. Phase separation in amorphous hydrophobically modified starch–sucrose blends: Glass transition, matrix dynamics and phase behavior. Carbohydr Polym 2018; 199:1-10. [DOI: 10.1016/j.carbpol.2018.06.056] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2017] [Revised: 05/17/2018] [Accepted: 06/13/2018] [Indexed: 10/28/2022]
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Revealing the microstructural stability of a three-phase soft solid (ice cream) by 4D synchrotron X-ray tomography. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.05.027] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Serieye S, Méducin F, Tidu A, Guillot S. Incorporation of aromas in nanostructured monolinolein-based miniemulsions: A structural investigation. Colloids Surf A Physicochem Eng Asp 2018. [DOI: 10.1016/j.colsurfa.2018.07.032] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Foegeding EA, Plundrich N, Schneider M, Campbell C, Lila MA. Reprint of ‘Protein-polyphenol particles for delivering structural and health functionality’. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.02.047] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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47
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Chen JF, Guo J, Zhang T, Wan ZL, Yang J, Yang XQ. Slowing the Starch Digestion by Structural Modification through Preparing Zein/Pectin Particle Stabilized Water-in-Water Emulsion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:4200-4207. [PMID: 29624058 DOI: 10.1021/acs.jafc.7b05501] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Slowing the digestion of starch is one of the dominant concerns in the food industry. A colloidal structural modification strategy for solving this problem was proposed in this work. Due to thermodynamic incompatibility between two biopolymers, water/water emulsion of waxy corn starch (WCS) droplets dispersed in a continuous aqueous guar gum (GG) was prepared, and zein particles (ZPs), obtained by antisolvent precipitation and pectin modification, were used as stabilizer. As the ratio of zein to pectin in the particles was 1:1, their wetting properties in the two polysaccharides were similar, which made them accumulate at the interface and cover the WCS-rich droplets. The analysis of digestibility curves indicated that a rapid (rate constant k1: 0.145 min-1) and a slow phase ( k2: 0.022 min-1) existed during WCS digestion. However, only one slow phase ( k2: 0.019 min-1) was found in the WCS/GG emulsion, suggesting that this structure was effective in slowing starch digestion.
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Affiliation(s)
- Jia-Feng Chen
- Protein Research and Development Center, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, National Engineering Laboratory of Wheat & Corn Further Processing , South China University of Technology , Guangzhou 510640 , PR China
| | - Jian Guo
- Protein Research and Development Center, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, National Engineering Laboratory of Wheat & Corn Further Processing , South China University of Technology , Guangzhou 510640 , PR China
| | - Tao Zhang
- Protein Research and Development Center, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, National Engineering Laboratory of Wheat & Corn Further Processing , South China University of Technology , Guangzhou 510640 , PR China
| | - Zhi-Li Wan
- Protein Research and Development Center, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, National Engineering Laboratory of Wheat & Corn Further Processing , South China University of Technology , Guangzhou 510640 , PR China
| | - Juan Yang
- Protein Research and Development Center, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, National Engineering Laboratory of Wheat & Corn Further Processing , South China University of Technology , Guangzhou 510640 , PR China
| | - Xiao-Quan Yang
- Protein Research and Development Center, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, National Engineering Laboratory of Wheat & Corn Further Processing , South China University of Technology , Guangzhou 510640 , PR China
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Fonseca-Santos B, Gremião MPD, Chorilli M. A simple reversed phase high-performance liquid chromatography (HPLC) method for determination of in situ gelling curcumin-loaded liquid crystals in in vitro performance tests. ARAB J CHEM 2017. [DOI: 10.1016/j.arabjc.2016.01.014] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023] Open
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