Tailoring the properties of double-crosslinked emulsion gels using structural design principles: Physical characteristics, stability, and delivery of lycopene
This study provides a new approach of preparing edible soft materials to enhance the application of hydrophobic bioactives (like lycopene) in functional foods.PMID:34847432 | DOI:10.1016/j.biomaterials.2021.121265 (Source: Biomaterials)
Source: Biomaterials - November 30, 2021 Category: Materials Science Authors: Fuguo Liu Xiuping Liang Jun Yan Sheliang Zhao Siqi Li Xuebo Liu To Ngai David Julian McClements Source Type: research

Tailoring the properties of double-crosslinked emulsion gels using structural design principles: Physical characteristics, stability, and delivery of lycopene
This study provides a new approach of preparing edible soft materials to enhance the application of hydrophobic bioactives (like lycopene) in functional foods.PMID:34847432 | DOI:10.1016/j.biomaterials.2021.121265 (Source: Biomaterials)
Source: Biomaterials - November 30, 2021 Category: Materials Science Authors: Fuguo Liu Xiuping Liang Jun Yan Sheliang Zhao Siqi Li Xuebo Liu To Ngai David Julian McClements Source Type: research

Microencapsulation of Lactobacillus plantarum by spray drying: Protective effects during simulated food processing, gastrointestinal conditions, and in kefir
This study aimed to evaluate the protective effect of whey protein isolate (WPI) and dextran (DX) conjugates for Lactobacillus plantarum. The WPI-DX conjugate was prepared by Maillard-based glycation and confirmed by gel electrophoresis. Extending the heating time from 1 to 5 h decreased the content of tryptophan residues and increased the amide I and amide II bands. The enhanced protective ability of Maillard reaction products (MRPs) for L. plantarum was observed under conditions of stress (pH, heat, and salt) and in vitro digestion. In situ viability tests showed that encapsulation improved the survival of bacteria in ke...
Source: International Journal of Biological Macromolecules - November 22, 2021 Category: Biochemistry Authors: Qi Guo Shidong Li Jiaxin Tang Shuaidan Chang Liyue Qiang Gengan Du Tianli Yue Yahong Yuan Source Type: research

Effects of whey protein on the in vitro digestibility and physicochemical properties of potato starch
Int J Biol Macromol. 2021 Nov 5:S0141-8130(21)02408-9. doi: 10.1016/j.ijbiomac.2021.11.011. Online ahead of print.ABSTRACTThe aim of this study was to examine the effect of whey protein isolate (WPI) on the digestibility and physicochemical properties of potato starch (PS) after heat treatment. WPI reduced the digestibility of PS and increased the order and aggregation structure of gelatinized PS. Examination of the rheological properties of the PS-WPI mixed system before and after adding different chemicals (sodium chloride, urea, and sodium dodecyl sulfate) indicated an involvement of hydrogen bonds and hydrophobic inter...
Source: International Journal of Biological Macromolecules - November 8, 2021 Category: Biochemistry Authors: Jiasong Liu Qing Liu Yueyue Yang Shuna Zhao Zhengyu Jin Kunfu Zhu Lulian Xu Aiquan Jiao Source Type: research

Improving Antioxidant Capacity in Children With Autism: A Randomized, Double-Blind Controlled Study With Cysteine-Rich Whey Protein
Previous studies indicate that children with autism spectrum disorder (ASD) have lower levels of glutathione. Nutritional interventions aim to increase glutathione levels suggest a positive effect on ASD behaviors, but findings are mixed or non-significant. A commercially available nutritional supplement comprising a cysteine-rich whey protein isolate (CRWP), a potent precursor of glutathione, was previously found to be safe and effective at raising glutathione in several conditions associated with low antioxidant capacity. Therefore, we investigated the effectiveness of a 90-day CRWP intervention in children with ASD and ...
Source: Frontiers in Psychiatry - September 30, 2021 Category: Psychiatry Source Type: research

Phloroglucinol-enhanced whey protein isolate hydrogels with antimicrobial activity for tissue engineering
In this study, WPI hydrogels were enriched with PG at concentrations between 0 and 20% w/v. PG solubilization in WPI hydrogels is far higher than in water. Enrichment with PG did not adversely affect mechanical properties, and endowed antimicrobial activity against a range of bacteria which occur in healthcare-associated infections (HAI). WPI-PG hydrogels supported the growth of, and collagen production by human dental pulp stem cells and - to a lesser extent - of osteosarcoma-derived MG-63 cells. In summary, enrichment of WPI with PG may be a promising strategy to prevent microbial contamination while still promoting stem...
Source: Appl Human Sci - September 28, 2021 Category: Physiology Authors: Varvara Platania Timothy E L Douglas Mikhajlo K Zubko Danny Ward Krzysztof Pietryga Maria Chatzinikolaidou Source Type: research

Molecules, Vol. 26, Pages 5856: Whey Proteins as a Potential Co-Surfactant with Aesculus hippocastanum L. as a Stabilizer in Nanoemulsions Derived from Hempseed Oil
In this study, a whey protein isolate (WPI) from a byproduct of cheese production was used to stabilize a nanoemulsion formulation that contained hempseed oil and the Aesculus hippocastanum L. extract (AHE). A Box–Behnken experimental design was used to set the formulation criteria and the optimal nanoemulsion conditions, used subsequently in follow-up experiments that measured specifically emulsion droplet size distribution, stability tests and visual quality. Regression analysis showed that the concentration of HSO and the interaction between HSO and the WPI were the most significant factors affecting the emulsion poly...
Source: Molecules - September 27, 2021 Category: Chemistry Authors: Wojciech Smu łek Przemys ław Siejak Farahnaz Fathordoobady Łukasz Masewicz Yigong Guo Ma łgorzata Jarzębska David D. Kitts Przemys ław Łukasz Kowalczewski Hanna Maria Baranowska Jerzy Stangierski Anna Szwajca Anubhav Pratap-Singh Maciej Jarz ębski Tags: Article Source Type: research

Molecules, Vol. 26, Pages 5607: Designing Functional Fruit-Based Recovery Drinks in Powder Form That Contain Electrolytes, Peptides, Carbohydrates and Prebiotic Fiber Taking into Account Each Component ’S Osmo-Lality
This study aims to develop drinks based on natural fruit components that contain added electrolytes, carbohydrates, prebiotic fiber and protein; an improved water and electrolyte balance; the calories needed after intense physical exertion; a high content of nutrients; and a favorable sensory quality. Furthermore, the relationships between regressive osmolalities of beverage components are herein investigated. The study materials were raspberry powders (prepared via fluidized-bed jet milling, drying, freeze-drying and spray-drying) as well as citrated sodium, potassium, magnesium salts, isomaltulose, hydrolyzed collagen, w...
Source: Molecules - September 15, 2021 Category: Chemistry Authors: Anna Sadowska Franciszek Świderski Klaudia Kulik Bo żena Waszkiewicz-Robak Tags: Article Source Type: research

[ASAP] Enhanced < italic toggle="yes" > In Vitro < /italic > Functionality and Food Application of < italic toggle="yes" > Lactobacillus acidophilus < /italic > Encapsulated in a Whey Protein Isolate and ( −)-Epigallocatechin-3-Gallate Conjugate
Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.1c02158 (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - September 9, 2021 Category: Food Science Authors: Awa Fanny Massounga Bora, Xiaodong Li, Lu Liu, and Xiuxiu Zhang Source Type: research

Immunological Impact of Whey Protein on Peripheral Blood Mononuclear Cells of Patients with Chronic Liver Disease
Conclusion: Compared to CAS, WHEY exerted immunomodulating effects in CLD patients. A similar response may be anticipated for other pathological conditions in which high stress and immune dysfunction are present. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - August 12, 2021 Category: Nutrition Source Type: research

Physicochemical properties, microstructure, and storage stability of Pulicaria jaubertii extract microencapsulated with different protein biopolymers and gum arabic as wall materials
This study aimed to evaluate the possibility of using gum arabic (GA) with different protein materials namely whey protein isolate (WP), sodium caseinate (SC), and soybean protein (SP) as wall materials to encapsulate Pulicaria jaubertii extract (PJ) using freeze-drying. Four formulations of microencapsulation of Pulicaria jaubertii extract (MPJE) were produced, including WPGA-MPJE, SCGA-MPJE, SPGA-MPJE, and GA-MPJE. The formulations were stored at 4 °C and 25 °C for 28 days to assess the storage stability. The results indicated that mixtures of proteins with GA improved the physicochemical properties and bioactive conte...
Source: International Journal of Biological Macromolecules - August 3, 2021 Category: Biochemistry Authors: Qais Ali Al-Maqtari Jalaleldeen Khaleel Mohammed Amer Ali Mahdi Waleed Al-Ansi Mi Zhang Abdulqader Al-Adeeb Minping Wei Hsu Mon Phyo Weirong Yao Source Type: research

Grape seed proanthocyanidin-loaded gel-like W/O/W emulsion stabilized by genipin-crosslinked alkaline soluble polysaccharides-whey protein isolate conjugates: Fabrication, stability, and in vitro digestion
Int J Biol Macromol. 2021 Jul 13:S0141-8130(21)01498-7. doi: 10.1016/j.ijbiomac.2021.07.062. Online ahead of print.ABSTRACTThe present work aims to fabricate the genipin-crosslinked alkaline soluble polysaccharides-whey protein isolate conjugates (G-AWC) to stabilize W/O/W emulsions for encapsulation and delivery of grape seed proanthocyanins (GSP). After crosslinking reaction, the molecular weight was increased and surface hydrophobicity was decreased. Then, the G-AWC and polyglycerol polyricinoleate (PGPR, a lipophilic emulsifier) were employed to prepare a GSP-loaded W/O/W emulsion with the addition of gelatin and sucro...
Source: International Journal of Biological Macromolecules - July 16, 2021 Category: Biochemistry Authors: Yaocheng Huang Jiawei Lin Xiangyi Tang Zhiming Wang Shujuan Yu Source Type: research

Grape seed proanthocyanidin-loaded gel-like W/O/W emulsion stabilized by genipin-crosslinked alkaline soluble polysaccharides-whey protein isolate conjugates: Fabrication, stability, and in vitro digestion
Int J Biol Macromol. 2021 Jul 13:S0141-8130(21)01498-7. doi: 10.1016/j.ijbiomac.2021.07.062. Online ahead of print.ABSTRACTThe present work aims to fabricate the genipin-crosslinked alkaline soluble polysaccharides-whey protein isolate conjugates (G-AWC) to stabilize W/O/W emulsions for encapsulation and delivery of grape seed proanthocyanins (GSP). After crosslinking reaction, the molecular weight was increased and surface hydrophobicity was decreased. Then, the G-AWC and polyglycerol polyricinoleate (PGPR, a lipophilic emulsifier) were employed to prepare a GSP-loaded W/O/W emulsion with the addition of gelatin and sucro...
Source: International Journal of Biological Macromolecules - July 16, 2021 Category: Biochemistry Authors: Yaocheng Huang Jiawei Lin Xiangyi Tang Zhiming Wang Shujuan Yu Source Type: research

Effects of resveratrol on lipid and protein co-oxidation in fish oil-enriched whey protein isolate emulsions
Publication date: 15 December 2021Source: Food Chemistry, Volume 365Author(s): Mingfeng Xu, Zhenghao Lian, Xiaoqiao Chen, Xing Yao, Cairu Lu, Xiaoying Niu, Maojun Xu, Qin Zhu (Source: Food Chemistry)
Source: Food Chemistry - July 14, 2021 Category: Food Science Source Type: research

Utilization of thermal-denatured whey protein isolate-milk fat emulsion gel microparticles as stabilizers and fat replacers in low-fat yogurt
Publication date: October 2021Source: LWT, Volume 150Author(s): Hongjuan Li, Tingting Liu, Xuan Zou, Chen Yang, Hongbo Li, Wenming Cui, Jinghua Yu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 7, 2021 Category: Food Science Source Type: research