Fabrication and characterization of cold-gelation whey protein-chitosan complex hydrogels for the controlled release of curcumin
In this study, cold-gelation whey protein isolate (WPI)-chitosan (CS) complex hydrogels were fabricated by crosslinking with genipin (GP), which was a naturally occurring crosslinking agent. The effect of variable CS concentrations on the structure and physical/chemical properties of the complex hydrogels was probed. Curcumin release rates from WPI-CS complex hydrogels were lower in simulated gastric and colon solution. DSC results indicated that the WPI-CS complex hydrogel showed higher stability (endothermic peak at 93.7 °C) than that of WPI (endothermic peak at 80.3 °C). These results demonstrated that cold-gelati...
Source: Food Hydrocolloids - January 11, 2020 Category: Food Science Source Type: research
Layer (whey protein isolate) -by-layer (xanthan gum) microencapsulation enhances survivability of L. bulgaricus and L. paracasei under simulated gastrointestinal juice and thermal conditions.
Abstract
In the study, Lactobacillus delbrueckii subsp. bulgaricus (L. bulgaricus) and Lactobacillus paracasei subsp. paracasei (L. paracasei) were isolated from food products and identified. The probiotics were co-encapsulated by emulsification technique with transglutaminase-induced gelation of whey protein isolate (WPI). A double layer was formed by xanthan gum (XG). The survival of both free and microencapsulated cells in each step was enumerated. The results showed that high entrapment yield (86.36 ± 1.07%) was achieved, WPI-XG provided significant protection for cells in simulated gastric juice ...
Source: International Journal of Biological Macromolecules - January 10, 2020 Category: Biochemistry Authors: Xiao Y, Han C, Yang H, Liu M, Meng X, Liu B Tags: Int J Biol Macromol Source Type: research
The impact of food-grade carrageenans and consumer age on the in vitro proteolysis of whey proteins
This study sought to link CGN macromolecular characteristics to its implications on digestive proteolysis of whey protein isolate (WPI) in toddlers, adults and seniors. Size exclusion chromatography and dynamic laser scattering reveal commercial CGN samples differ in molecular weight distributions, zeta-potentials and flow behavior of WPI-CGN mixtures. Moreover, κ-CGN, ι-CGN and λ-CGN were found to contain low MW (<200kDa) fractions at levels of 6.36±2.11% (w/w), 3.64±1.06% (w/w) and 2.08±1.41% (w/w), respectively. In vitro human digestion of WPI-CGN mixtures and sodium dodecyl sulfate polyacrylamide gel electrop...
Source: Food Research International - January 8, 2020 Category: Food Science Source Type: research
Electrosprayed whey protein-based nanocapsules for β-carotene encapsulation
Publication date: Available online 7 January 2020Source: Food ChemistryAuthor(s): Rui Rodrigues, Philippe E. Ramos, M.F. Cerqueira, José A. Teixeira, António A. Vicente, Lorenzo M. Pastrana, Ricardo Pereira, Miguel A. CerqueiraAbstractIn this work an electrohydrodynamic process (electrospray) was used to produce beta-carotene loaded nanocapsules based on whey protein isolate (WPI). WPI solutions were prepared in aqueous solutions with different concentrations of ethanol (5, 10 and 15%) which were used for beta-carotene solubilization. Different electrospray conditions were tested and the morphology and molecular organiza...
Source: Food Chemistry - January 8, 2020 Category: Food Science Source Type: research
The influence of sodium alginate and genipin on Physico-chemical Properties and Stability of WPI coated liposomes
Publication date: Available online 30 December 2019Source: Food Research InternationalAuthor(s): A. Zamani Ghaleshahi, Gh. RajabzadehAbstractIn this work, coated liposome as a novel delivery system assembled from genipin-crosslinked with whey protein isolate (WPI) and sodium alginate (SA) as the second layer on WPI-coated liposomal was developed in order to increase its bioavailability and prolong release for drug and nutraceuticals. Therefore, the influence of GP and SA on physico-chemical properties, long term stability and in vitro release behavior of WPI coated nanoliposomes (NLs) for encapsulation of flaxseed oil were...
Source: Food Research International - December 30, 2019 Category: Food Science Source Type: research
Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions
This article focused on the formation, physicochemical properties, and functionality of whey protein isolate (WPI) emulsion gels induced by crosslinking with transglutaminase and/or Ca2+ ions. The emulsion gels were fabricated using the combination of high-energy homogenization and cold-gelation. The microstructure, rheology and processing characteristics of the emulsion gels were then evaluated. Cross-linking with transglutaminase led to the formation of emulsion gels containing small particle aggregates, whereas cross-linking with Ca2+ led to the formation of larger particle aggregates. As expected, the apparent viscosit...
Source: Food Hydrocolloids - December 27, 2019 Category: Food Science Source Type: research
Influence of electrostatic interactions on the formation and stability of multilayer fish oil-in-water emulsions stabilized by whey protein-xanthan-locust bean complexes
Publication date: Available online 26 December 2019Source: Journal of Food EngineeringAuthor(s): Kristen Griffin, Hanna KhouryiehAbstractThe purpose of this research was to investigate the impact of electrostatic interactions on the stability of multilayered fish oil-in-water (O/W) emulsions stabilized by whey protein isolate (WPI)-xanthan (XG)-locust bean gum (LBG) complexes. Emulsions were prepared using the layer-by-layer deposition technique with salt concentrations (0, 5, and 50 mM NaCl) at pH below (pH 3) and above (pH 7) the isoelectric point of WPI. Results indicated that zeta potential at pH 3 resulted in positi...
Source: Journal of Food Engineering - December 26, 2019 Category: Food Science Source Type: research
Mechanisms of whey protein isolate interaction with basil seed gum: Influence of pH and protein-polysaccharide ratio
Publication date: Available online 23 December 2019Source: Carbohydrate PolymersAuthor(s): Fataneh Behrouzain, Seyed M.A. Razavi, Helen JoynerAbstractIn the present work, we determined the structure-function relationships of basil seed gum (BSG) and whey protein isolate (WPI) mixtures at the start of soluble complex formation, maximum soluble complex formation and predominant thermodynamic incompatibility to understand BSG:WPI blends interaction behavior. Accordingly, turbidity and zeta potential were analyzed in the pH range of 2.0-7.0 and BSG:WPI ratios of 1:4, 1:6.6 and 1:9. Dynamic rheometry was used to evaluate sample...
Source: Carbohydrate Polymers - December 24, 2019 Category: Biomedical Science Source Type: research
Tribo-rheology and kinetics of soymilk gelation with different types of milk proteins
Publication date: 1 May 2020Source: Food Chemistry, Volume 311Author(s): Zhihua Pang, Ruolin Xu, Yang Zhu, Nidhi Bansal, Xinqi LiuAbstractThe effect of different types of milk proteins (Whey protein isolate [WPI], milk protein concentrate [MPC] and sodium caseinate [NaCas]) on gelation behavior of soymilk was investigated. WPI caused the most positive effect on the gelation of soymilk by reducing gelation time, increasing gel strength, and enhancing water-holding capacity. The gelation rate at different stages suggested that WPI enhanced soymilk gelation mainly during the acidification, while MPC and NaCas enhanced the gel...
Source: Food Chemistry - December 20, 2019 Category: Food Science Source Type: research
Reducing carotenoid loss during storage by co-encapsulation of pequi and buriti oils in oil-in-water emulsions followed by freeze-drying: use of heated and unheated whey protein isolates as emulsifiers
Publication date: Available online 18 December 2019Source: Food Research InternationalAuthor(s): Talita Aline Comunian, Marluci P. Silva, Izabel Cristina Freitas Moraes, Carmen S. Favaro-TrindadeAbstractBuriti and pequi oils are rich in carotenoids and beneficial to human health; however, carotenoid oxidation during storage causes color loss in foods, making it difficult to use these oils in food products. This research aimed to encapsulate pequi oil and co-encapsulate pequi and buriti oils by emulsification using whey protein isolate (WPI) as an emulsifier in two forms, natural (unheated) and heated, followed by freeze-dr...
Source: Food Research International - December 19, 2019 Category: Food Science Source Type: research
Structure-rheology relationship of basil seed gum-whey protein isolate mixture: Effect of thermal treatment and biopolymer ratio
Publication date: Available online 19 December 2019Source: Food HydrocolloidsAuthor(s): Fataneh Behrouzian, Seyed RazaviAbstractIn this paper, the changes in some physicochemical properties of basil seed gum: whey protein isolate (BSG: WPI) blends were investigated and their correlation with the rheological properties was assessed under different biopolymers ratio and temperatures. To simplify the discussion, total 36 generated rheological parameters were clustered in five groups. Subsequently, the effect of biopolymers ratio (1:0, 1:4 & 1:9 BSG: WPI) and thermal treatment (25 °C & 80 °C for 30 min) were discussed ...
Source: Food Hydrocolloids - December 19, 2019 Category: Food Science Source Type: research
Heat-induced whey protein isolate gels improved by cellulose nanocrystals: Gelling properties and microstructure
Publication date: Available online 18 December 2019Source: Carbohydrate PolymersAuthor(s): Yaqing Xiao, Yingnan Liu, Yu Wang, Yu Jin, Xinyu Guo, Yudi Liu, Xiaomin Qi, Hongjie Lei, Huaide XuAbstractCellulose nanocrystals (CNC) were successfully prepared from wheat bran, and their effects on the gelling properties and microstructure of heat-induced whey protein isolate (WPI) gels were investigated. The results showed that the water holding capacity, gel strength, viscoelasticity, and thermal stability of the composite gels were improved by increasing the CNC concentration from 0 to 1.0% (w/v). The incorporation of CNC restri...
Source: Carbohydrate Polymers - December 19, 2019 Category: Biomedical Science Source Type: research
Preparation and characterization of whey protein isolate/polydextrose-based nanocomposite film incorporated with cellulose nanofiber and L. plantarum: A new probiotic active packaging system
In conclusion, the CNF and polydextrose incorporated WPI-based probiotic nanocomposite film can be applied in bioactive food packaging system owing to its unique features. (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - December 18, 2019 Category: Food Science Source Type: research
Investigation of gas/shear-thinning liquids flow at high throughput in microchannels with the aim of producing biosourced foam
Publication date: Available online 13 December 2019Source: Chemical Engineering and Processing - Process IntensificationAuthor(s): M. Laporte, A. Montillet, A. Belkadi, D. Della Valle, C. Loisel, A. Riaublanc, J.L. HauserAbstractThe context of this work is to explore the possibility of making bio-sourced foams at high throughput in microsystems. A fundamental element for the development of new technologies based on biphasic flows in microchannels is a good characterization and knowledge of hydrodynamics. In this contribution, cross slot microsystems are tested as a promoter for the formation of train of bubbles in aqueous ...
Source: Chemical Engineering and Processing: Process Intensification - December 14, 2019 Category: Chemistry Source Type: research
Chemical physics of whey protein isolate in the presence of mucin: From macromolecular interactions to functionality.
Abstract
Oral processing, textural perception and functionality of colloidal foods are strongly influenced by the interactions between the salivary mucins and the food proteins. This work studies the physico-chemical aspects of mixtures of a typical food protein, whey protein isolate (WPI) and mucin. Phase separations result from aggregation between the two components at pH 7 and at pH 3. ζ-potential and fluorimetry data show that electrostatics contribute to entropically-driven interactions at pH 3, while at pH 7, two different non-electrostatic interactions, an entropically-driven and an enthalp...
Source: International Journal of Biological Macromolecules - December 9, 2019 Category: Biochemistry Authors: Ahmad M, Ritzoulis C, Pan W, Chen J Tags: Int J Biol Macromol Source Type: research
