作者: Wang, Mengting ; Chen, Congying ; Everett, David W ; Li, Teng ; Huang, Min ; Wang, Haifeng ; Wang, Qing ; Zhai, Yun ; Everett, David W. ; Fu, Yuying

Two whey protein isolate amyloid fibrils (WPIF) with different structure were prepared, and the effects of these structures on binding of β-carotene (BC) and in vitro digestibility were evaluated. Whey protein isolate (WPI) in water (80 °C, pH 2.0) self-assembled into elongated WPIF (E-WPIF), whereas WPI formed to worm-like WPIF (W-WPIF) in trifluoroethanol. Compared to E-WPIF, W-WPIF showed higher surface hydrophobicity, indicating exposure of more hydrophobic residues. The encapsulation efficiency and loading capacity of BC in W-WPIF were higher than that of E-WPIF. The hydrophobic interaction were the main driving forces of WPIF/BC. During gastric digestion, WPIF lost intact fibrils structures, resulting in unordered small aggregates and most BC still bound to them. Then they were destroyed in the following intestinal digestion, leading to the release of BC. Compared with W-WPIF/BC, E-WPIF/BC had higher release of BC in gastrointestinal digestion due to weaker binding of BC and better digestibility of E-WPIF.

2025-02-01·FOOD CHEMISTRY

Beta-carotene-loaded Oleogels: Morphological analysis, cytotoxicity assessment, in vitro digestion and intestinal permeability

Article

作者: Cunha, Rosiane L ; Martins, Artur J. ; Gonçalves, Catarina ; Martins, Artur J ; Pastrana, Lorenzo M ; Abreu, Cristiano S ; Amado, Isabel R ; Cerqueira, Miguel A. ; Abreu, Cristiano S. ; Perdigão, Lara ; Amado, Isabel R. ; Pastrana, Lorenzo M. ; Cerqueira, Miguel A ; Cunha, Rosiane L. ; Vicente, António A. ; Vicente, António A

Composition and structure of oleogels significantly influence their digestive behaviour, impacting triacylglycerol breakdown and the bioavailability of incorporated compounds. Texture profile analysis showed that sterol-based oleogels (STOs) exhibited 20 times higher hardness than beeswax-based oleogels (BWOs), which showed stronger cohesion due to elasticity sustained by adhesive forces. Tribological assessments revealed similar initial coefficients of friction (COF) for both oleogels. However, fluctuations were observed in BWOs and a gradual decrease in STOs over time, enhancing lubrication, while BWOs recorded higher adhesion. These findings provide insights into their distinct digestive behaviour, with both oleogels undergoing structural disintegration and STOs displaying a higher lipolysis degree. Non-cytotoxicity was confirmed under Caco-2 cells. β-carotene bioaccessibility was influenced by the oleogels' structural modification and values of 4.0 ± 0.7 % for STOs and 2.6 ± 1.1 % for BWOs were recorded. Results highlight the need to optimize formulations to improve bioactive's bioavailability, emphasizing the role of structured gels in modulating digestion dynamics.

2025-02-01·FOOD CHEMISTRY

Xanthan gum modulation of octenyl succinic anhydrate starch-based high internal phase emulsions: Characterization, rheological behavior, and 3D printing applications

Article

作者: Xie, Fengwei ; Liu, Xiao ; Huang, Xuerong ; Liu, Xingxun ; Wang, Chang-Sheng ; Zhang, Chi ; Teng, Zifan ; Li, Yingkai

The growing popularity of three-dimensional (3D) food printing has highlighted the need for suitable printable materials. This study explores the impact of xanthan gum on octenyl succinic anhydride (OSA) starch-stabilized High Internal Phase Emulsions (HIPEs) for 3D food printing applications. Xanthan gum was added to increase the viscosity of the continuous phase, which helps to slow down the movement and reduce the collision of emulsion droplets. The enhanced rheological properties resulting from the addition of xanthan gum enabled the successful use of OSA-based HIPEs in 3D printing. The formulation containing 0.3 wt% xanthan gum produced accurately detailed printed scaffolds. Furthermore, the study demonstrates improved thermal stability of β-carotene when encapsulated within these HIPEs. These findings provide comprehensive guidelines for formulating starch HIPE inks, presenting a promising method for incorporating diverse hydrophobic molecules in 3D food printing applications.

100 项与 β-thalassemia(Orna) 相关的药物交易

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