Preparation and characterization of clove essential oil loaded nanoemulsion and pickering emulsion activated pullulan-gelatin based edible film
Int J Biol Macromol. 2021 Mar 29:S0141-8130(21)00677-2. doi: 10.1016/j.ijbiomac.2021.03.133. Online ahead of print.ABSTRACTThe clove essential oil (CEO) loaded nano and pickering emulsions prepared with Tween 80 and whey protein isolate/inulin mixture, respectively were incorporated into pullulan-gelatin film base fluid at three levels (0.2%, 0.4%, and 0.6%). The droplet sizes of NE and PE loaded with CEO were 15.93 nm and 266.9 nm, respectively. The PDI of CEOs with stable NE and PE were 0.262 and 0.259, respectively. Our results showed the improved compatibility between pullulan-gelatin and essential oil-loaded nanocarri...
Source: International Journal of Biological Macromolecules - April 1, 2021 Category: Biochemistry Authors: Yi Shen Zhi-Jing Ni Kiran Thakur Jian-Guo Zhang Fei Hu Zhao-Jun Wei Source Type: research
GSE167498 Protein quality and quantity affect the impact of dietary fat on weight gain and tissue partitioning via host-microbiota changes
Conclusions: Analysis of jejunal, liver and hypothalamic transcriptomic revealed that the intake of high WPI impeded the negative effects of high fat feeding (increased lipogenesis in the liver, inflammation, activation of disease-related pathways etc.), whereas the intake of high CAS exacerbated these effects. The data highlight the importance of selecting proteins rich in essential amino acids, for improving the metabolic outcomes of high fat diet. (Source: GEO: Gene Expression Omnibus)
Source: GEO: Gene Expression Omnibus - April 1, 2021 Category: Genetics & Stem Cells Tags: Expression profiling by high throughput sequencing Mus musculus Source Type: research
Ultra-high-pressure homogenization can modify colloidal, interfacial, and foaming properties of whey protein isolate and micellar casein dispersions differently according to the temperature condition
Publication date: Available online 23 March 2021Source: Colloids and Surfaces A: Physicochemical and Engineering AspectsAuthor(s): Ai Sato, Kentaro Matsumiya, Wataru Kaneko, Masanori Okazaki, Yasuki Matsumura (Source: Colloids and Surfaces A: Physicochemical and Engineering Aspects)
Source: Colloids and Surfaces A: Physicochemical and Engineering Aspects - April 1, 2021 Category: Chemistry Source Type: research
Interaction mechanism of flavonoids with whey protein isolate: A spectrofluorometric and theoretical investigation
Publication date: 1 September 2021Source: Food Chemistry, Volume 355Author(s): Jiaqi Li, Ran Tian, Guizhao Liang, Ruijie Shi, Jialun Hu, Zhanmei Jiang (Source: Food Chemistry)
Source: Food Chemistry - March 28, 2021 Category: Food Science Source Type: research
Acid/alkali shifting of Mesona chinensis polysaccharide-whey protein isolate gels: Characterization and formation mechanism
Publication date: Available online 23 March 2021Source: Food ChemistryAuthor(s): Lian Jiang, Jiahui Zhang, Yanming Ren, Mingyue Shen, Qiang Yu, Yi Chen, Haide Zhang, Jianhua Xie (Source: Food Chemistry)
Source: Food Chemistry - March 24, 2021 Category: Food Science Source Type: research
Effects of a Long Chain n-3 Polyunsaturated Fatty Acid-rich Multi-ingredient Nutrition Supplement on Body Composition and Physical Function in Older Adults with Low Skeletal Muscle Mass
J Diet Suppl. 2021 Mar 24:1-16. doi: 10.1080/19390211.2021.1897057. Online ahead of print.ABSTRACTSix months of supplementation with a multi-ingredient nutrition supplement was investigated in older adults with low skeletal muscle mass given the recently purported benefits of such approaches. Community-dwelling older adults (age, 74.9 ± 3.6 y; M/F, 18/19) participated in a double-blind, placebo-controlled, randomized trial involving daily consumption of either fruit juice placebo (PLA) or supplement (SUPP) in the form of a 200-mL carton of a juice-based emulsion of long chain n-3 polyunsaturated fatty acids (LC n-3 PUFA) ...
Source: Journal of Dietary Supplements - March 24, 2021 Category: Nutrition Authors: Alessandro Scotto di Palumbo Fionn T McSwiney Michelle Hone Aoibheann M McMorrow Gina Lynch Giuseppe De Vito Brendan Egan Source Type: research
Combination of rehydrated whey protein isolate aqueous solution with blackcurrant concentrate and the formation of encapsulates via spray-drying and freeze-drying: alterations to the functional properties of protein and their anticancer properties
Publication date: Available online 20 March 2021Source: Food ChemistryAuthor(s): Gang Wu, Xiaodan Hui, Jiaxi Liang, Huifan Liu, Han Chen, Xi Gong, Margaret A. Brennan, Xin-An Zeng, Xinbo Guo, Charles S. Brennan (Source: Food Chemistry)
Source: Food Chemistry - March 20, 2021 Category: Food Science Source Type: research
Establishment of a stable complex formed from whey protein isolate and chitosan and its stability under environmental stresses
This study aimed to investigate the stability of a complex formed with whey protein isolate (WPI) and chitosan under environmental stress. The optical density, particle size, zeta potential, chemical characteristics, electrostatic interactions, and surface morphology were evaluated for the stable complexes; the optimum conditions for the generation of the stable complex were 0.2% (wt/wt) whey protein with 0.05% (wt/wt) chitosan at pH 5.7. Under these conditions, the complex particle size was 217.8 ± 11.3 nm and the zeta potential was 16.7 ± 0.92 mV. The complex was formed through electrostatic interactions between the am...
Source: International Journal of Biological Macromolecules - March 19, 2021 Category: Biochemistry Authors: Weili Xu Yinzhao Tang Yang Yang Guijie Wang Shaobo Zhou Source Type: research
Establishment of a stable complex formed from whey protein isolate and chitosan and its stability under environmental stresses
This study aimed to investigate the stability of a complex formed with whey protein isolate (WPI) and chitosan under environmental stress. The optical density, particle size, zeta potential, chemical characteristics, electrostatic interactions, and surface morphology were evaluated for the stable complexes; the optimum conditions for the generation of the stable complex were 0.2% (wt/wt) whey protein with 0.05% (wt/wt) chitosan at pH 5.7. Under these conditions, the complex particle size was 217.8 ± 11.3 nm and the zeta potential was 16.7 ± 0.92 mV. The complex was formed through electrostatic interactions between the am...
Source: International Journal of Biological Macromolecules - March 19, 2021 Category: Biochemistry Authors: Weili Xu Yinzhao Tang Yang Yang Guijie Wang Shaobo Zhou Source Type: research
Preparation and characterization of whey protein isolate nanoparticles in supercritical CO2
Publication date: June 2021Source: LWT, Volume 144Author(s): Yujia Liu, Naixin Kang, Haiyang Cheng, Xuebin Chu, Zhengwei Sun, Chunyu Xi (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - March 13, 2021 Category: Food Science Source Type: research
A Human Milk –Based Protein Concentrate Developed for Preterm Infants Retains Bioactive Proteins and Supports Growth of Weanling Rats
ConclusionsThe HMP concentrate retained important bioactive proteins and supported normal rat growth in the preclinical assessment. (Source: Journal of Nutrition)
Source: Journal of Nutrition - March 9, 2021 Category: Nutrition Source Type: research
Effect of acid/alkali shifting on function, gelation properties, and microstructure of Mesona chinensis polysaccharide-whey protein isolate gels
Publication date: Available online 4 March 2021Source: Food HydrocolloidsAuthor(s): Lian Jiang, Yanming Ren, Mingyue Shen, Jiahui Zhang, Qiang Yu, Yi Chen, Haide Zhang, Jianhua Xie (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 4, 2021 Category: Food Science Source Type: research
Molecules, Vol. 26, Pages 1379: Effect of Gel Structure on the In Vitro Gastrointestinal Digestion Behaviour of Whey Protein Emulsion Gels and the Bioaccessibility of Capsaicinoids
This study investigated the effect of gel structure on the digestion of heat-set whey protein emulsion gels containing capsaicinoids (CAP), including the bioaccessibility of CAP. Upon heat treatment at 90 °C, whey protein emulsion gels containing CAP (10 wt% whey protein isolate, 20 wt% soybean oil, 0.02 wt% CAP) with different structures and gel mechanical strengths were formed by varying ionic strength. The hard gel (i.e., oil droplet size d4,3 ~ 0.5 µm, 200 mM NaCl), with compact particulate gel structure, led to slower disintegration of the gel particles and slower hydrolysis of the whey proteins during gastric diges...
Source: Molecules - March 4, 2021 Category: Chemistry Authors: Nan Luo Aiqian Ye Frances M. Wolber Harjinder Singh Tags: Article Source Type: research
Preparation and characterisation of whey protein isolate nanoparticles in supercritical CO2
Publication date: Available online 2 March 2021Source: LWTAuthor(s): Yujia Liu, Naixin Kang, Haiyang Cheng, Xuebin Chu, Zhengwei Sun, Chunyu Xi (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - March 3, 2021 Category: Food Science Source Type: research
