Preparation of whey protein isolate nanofibrils by microwave heating and its application as carriers of lipophilic bioactive substances
Publication date: Available online 26 February 2020Source: LWTAuthor(s): Yu Zhang, Shuang Liang, Jiashi Zhang, Yujie Chi, Bo Tian, Lele Li, Bin Jiang, Dongmei Li, Zhibiao Feng, Chunhong Liu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - February 27, 2020 Category: Food Science Source Type: research
Genipin crosslinked sugar beet pectin-whey protein isolate/bovine serum albumin conjugates with enhanced emulsifying properties
Publication date: Available online 25 February 2020Source: Food HydrocolloidsAuthor(s): Jiawei Lin, Xiaoming Guo, Chao Ai, Tao Zhang, Shujuan Yu (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - February 26, 2020 Category: Food Science Source Type: research
Fabrication of low environment-sensitive nanoparticles for cinnamaldehyde encapsulation by heat-induced gelation method
Publication date: Available online 20 February 2020Source: Food HydrocolloidsAuthor(s): Qian Liu, Heping Cui, Bertrand Muhoza, Emmanuel Duhoranimana, Shuqin Xia, Khizar Hayat, Shahzad Hussain, Muhammad Usman Tahir, Xiaoming ZhangAbstractThe current study was devoted to preparing biopolymer nanoparticles stable to harsh environment (extreme pH, high ionic strength and high temperature) to improve the protection of cinnamaldehyde. Cinnamaldehyde-loaded nanoparticles (NPs-C) were prepared by heating electrostatic complexes of whey protein isolate-dextran conjugate (WPI-Dex) and chondroitin sulfate (ChS) in the presence of cin...
Source: Food Hydrocolloids - February 22, 2020 Category: Food Science Source Type: research
Denatured food protein-coated nanosuspension: A promising approach for anticancer delivery of hydrophobic drug
In this study, the Whey protein isolate (WPI) stabilized disulfiram nanosuspension (DSF-Ns) were prepared by the anti-solvent precipitation-ultrasonication method, and a single factor study was carried out to optimize the formulation based on the particle size and polydispersity index (PDI). The optimized DSF-Ns had a particle size 148.68 ± 1.16 nm, a PDI 0.179 ± 0.012, a surface charge of −25.92 ± 2.12 mV and RDI 102.15%. The transmission electron microscopy analysis indicated the spherical shape of nanoparticles without any clusters. Also, the DSC and PXRD analytical techniques showed an amorphous state of D...
Source: Journal of Molecular Liquids - February 19, 2020 Category: Molecular Biology Source Type: research
The hydrogel of whey protein isolate coated by lotus root amylopectin enhance the stability and bioavailability of quercetin
In this study, whey protein isolate (WPI)-quercetin (Que)-lotus root amylopectin (LRA) hydrogels (WPI-QUE-LRA) was developed to improve the solubility, stability and bioavailability of quercetin. Results showed that the favorable WPI-QUE-LRA was formed using WPI and LRA in the ratio of 1:2 at pH 7.0. Under this condition, the average size, polydispersity index, zeta potential of the WPI-QUE-LRA was 179.5 nm, 0.271, −18.6 mV, respectively. The analysis of transmission electron microscopy, fourier transform infrared spectroscopy and X-ray diffractometer revealed that the quercetin was successfully encapsulated in WPI-L...
Source: Carbohydrate Polymers - February 18, 2020 Category: Biomedical Science Source Type: research
Encapsulation of probiotics in whey protein isolate and modified huauzontle's starch: An approach to avoid fermentation and stabilize polyphenol compounds in a ready-to-drink probiotic green tea
In conclusion, a multipurpose encapsulation system was developed, generating a stable RTD-PGT. (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - February 13, 2020 Category: Food Science Source Type: research
Structural characterization of oleogels from whey protein aerogel particles
Publication date: Available online 12 February 2020Source: Food Research InternationalAuthor(s): S. Plazzotta, S. Calligaris, L. ManzoccoAbstractOleogels intended as fat substitutes were prepared by oil dispersion of aerogel particles obtained through freeze-drying (FD) or supercritical-CO2-drying (SCD) of whey protein isolate (WPI) hydrogels (20 g/100 g). SEM revealed that freeze-dried particles presented larger dimensions than supercritical-dried ones. The latter also showed higher oil dispersibility, forming aggregates with lower dimension (300 nm) than those formed by freeze-dried particles (700 nm). Both particles pre...
Source: Food Research International - February 13, 2020 Category: Food Science Source Type: research
Thermal gelation and hardening of whey protein beads for subsequent dehydration and encapsulation using vitrifying sugars
Publication date: Available online 10 February 2020Source: Journal of Food EngineeringAuthor(s): Mackenzie M. Hansen, Valentyn A. Maidannyk, Yrjö H. RoosAbstractSolid beads were developed using whey protein isolate (WPI) and sugars for controlled hardening and vitrification of wall materials. A concentrated mixture of WPI and sucrose in water, intended for use as gelling and glass-forming ingredients, respectively, was used to form liquid feeds with varying pH, viscosities, surface tensions, solids contents and compositions. Using a peristaltic pump, feeds flowed continuously through silicon tubing and formed droplets. Ra...
Source: Journal of Food Engineering - February 11, 2020 Category: Food Science Source Type: research
Effect of carrier oil on α-TOCOPHEROL encapsulation in ora-pro-nobis (Pereskia aculeata Miller) mucilage-whey protein isolate microparticles
Publication date: Available online 10 February 2020Source: Food HydrocolloidsAuthor(s): Isabelle Cristina Oliveira Neves, Sérgio Henrique Silva, Natália Leite Oliveira, Amanda Maria Teixeira Lago, Natalie Ng, Arianna Sultani, Pedro Henrique Campelo, Lizzy Ayra Alcântara Veríssimo, Jaime Vilela de Resende, Michael A. RogersAbstractMicroparticles of whey protein isolate (WPI) and ora-pro-nobis mucilage (OPN) encapsulated α-tocopherol were made using long-chain unsaturated (e.g. canola oil (CA)) or medium-chain saturated oil (e.g., coconut oil (CO)) as the carrier oil. Microparticles were produced from CO- or CA-in-water...
Source: Food Hydrocolloids - February 11, 2020 Category: Food Science Source Type: research
Physicochemical properties and bioactivity of whey protein isolate-inulin conjugates obtained by Maillard reaction.
Abstract
The functional properties and physiological functions of whey protein isolate (WPI) decreased near its isoelectric point (PI). The Maillard reaction covalently binding polysaccharides to proteins is an effective method to improve the functional activities of proteins. WPI-inulin conjugates were prepared by wet-heating method at 70 °C for 2 h, 4 h and 6 h, respectively. New bonds at higher molecular zone appearing at SDS-PAGE, decreased free amino acid content and new formed CN bonds in FT-IR of conjugates compared with WPI confirmed the formation of the covalent bonds between WPI and inul...
Source: International Journal of Biological Macromolecules - February 9, 2020 Category: Biochemistry Authors: Wang WD, Li C, Bin Z, Huang Q, You LJ, Chen C, Fu X, Liu RH Tags: Int J Biol Macromol Source Type: research
Pickering emulsion gels stabilized by high hydrostatic pressure-induced whey protein isolate gel particles: characterization and encapsulation of curcumin
In this study, whey protein isolate (WPI) gel particles were fabricated via high hydrostatic pressure (HHP) treatment and homogenization and the potential of using the particles as food-grade stabilizers to form Pickering emulsions and emulsion gels were studied. The result showed that pH had a significant effect on the properties of WPI gel particles. In the pH range near the isoelectric point (pI) (around pH 5.0), the particles exhibited spherical structure with larger size. The droplet size, creaming stability, microstructure and rheological properties of the Pickering emulsions stabilized by the WPI gel particles were ...
Source: Food Research International - February 7, 2020 Category: Food Science Source Type: research
Development of novel active packaging films based on whey protein isolate incorporated with chitosan nanofiber and nano-formulated cinnamon oil.
This study introduces a novel ecofriendly bio-nano composite in packaging industries for the shelf life extension of different perishable foods.
PMID: 32007845 [PubMed - as supplied by publisher] (Source: International Journal of Biological Macromolecules)
Source: International Journal of Biological Macromolecules - January 29, 2020 Category: Biochemistry Authors: Mohammadi M, Mirabzadeh S, Shahvalizadeh R, Hamishehkar H Tags: Int J Biol Macromol Source Type: research
Structure and emulsifying properties of whey protein isolate: Effect of safflower yellow concentration
Publication date: Available online 24 January 2020Source: LWTAuthor(s): Wei Chen, Tianqi Li, Haiying Yu, Chenglong Ma, Xindi Wang, Abdul Qayum, Juncai Hou, Zhanmei JiangAbstractThe effects of different concentrations of safflower yellow (SY) on the structure and emulsifying properties of whey protein isolate (WPI)-SY complexes were investigated at 25 °C for 0, 3 and 6 days. About 92.6%, 93.75%, and 95.47% of the free sulfhydryl groups from the WPI-SY complexes were lost over 0, 3 and 6 days, respectively, in the presence of 2% SY. Meanwhile, the fluorescence intensity of the WPI-SY complexes also weakened obviously, ind...
Source: LWT Food Science and Technology - January 25, 2020 Category: Food Science Source Type: research
Water Sorption Thermodynamic Behavior Of Whey Protein Isolate/ Polyvinyl Alcohol Blends For Food Packaging
Publication date: Available online 24 January 2020Source: Food HydrocolloidsAuthor(s): Bruna Rage Baldone Lara, Marali Vilela Dias, Mario Guimarães Junior, Paulo Sérgio de Andrade, Bruna de Souza Nascimento, Laura Fonseca Ferreira, Maria Irene YoshidaAbstractIn food packaging systems, moisture content influences chemical and physical film properties, also determining processes such as food spoilage, and properties of food texture and crispiness level. The study of water permeation and sorption processes of new materials intended to be used as packaging is very important to determine the best application conditions and to...
Source: Food Hydrocolloids - January 24, 2020 Category: Food Science Source Type: research
Preparation of allicin-whey protein isolate conjugates: Allicin extraction by water, conjugates' ultrasound-assisted binding and its stability, solubility and emulsibility analysis.
In conclusion, the ultrasonically pretreated allicin-WPI conjugates exhibited better stability, water solubility and emulsifying properties compared to allicin, this expands the application field of allicin.
PMID: 32000052 [PubMed - as supplied by publisher] (Source: Ultrasonics Sonochemistry)
Source: Ultrasonics Sonochemistry - January 20, 2020 Category: Chemistry Authors: Jiang H, Xing Z, Wang Y, Zhang Z, Kumah Mintah B, Dabbour M, Li Y, He R, Huang L, Ma H Tags: Ultrason Sonochem Source Type: research
