Critical reviews in food science and nutrition最新文献

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Physical modification of vegetable protein by extrusion and regulation mechanism of polysaccharide on the unique functional properties of extruded vegetable protein: a review. 挤压法对植物蛋白的物理改性及多糖对挤压植物蛋白独特功能特性的调控机理综述。
IF 7.3 1区 农林科学
Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-08-07 DOI: 10.1080/10408398.2023.2239337
Jinpeng Li, Liang Li
{"title":"Physical modification of vegetable protein by extrusion and regulation mechanism of polysaccharide on the unique functional properties of extruded vegetable protein: a review.","authors":"Jinpeng Li, Liang Li","doi":"10.1080/10408398.2023.2239337","DOIUrl":"10.1080/10408398.2023.2239337","url":null,"abstract":"<p><p>Development and utilization of high quality vegetable protein resources has become a hotspot. Food extrusion as a key technology can efficiently utilize vegetable protein. By changing the extrusion conditions, vegetable protein can obtain unique functional properties, which can meet the different needs of food processing. However, extrusion of single vegetable protein also exposes many disadvantages, such as low degree functional properties, poor quality stability and lower tissue fibrosis. Therefore, addition of polysaccharide has become a new development trend to compensate for the shortcomings of extruded vegetable protein. The unique functional properties of vegetable protein-polysaccharide conjugates (Maillard reaction products) can be achieved after extrusion due to regulation of polysaccharides and adjustment of extrusion parameters. However, the physicochemical changes caused by the intermolecular interactions between protein and polysaccharide during extrusion are complex, so control of these changes is still challenging, and further studies are needed. This review summarizes extrusion modification of vegetable proteins or polysaccharides. Next, the effect of different types of polysaccharides on vegetable proteins and its regulation mechanism during extrusion is mainly introduced, including the extrusion of starch polysaccharide-vegetable protein, and non-starch polysaccharide-vegetable protein. Finally, it also outlines the development perspectives of extruded vegetable protein-polysaccharide.</p>","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"11454-11467"},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9943948","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Electrostatic field as an emergent technology in refining crude oils: a review. 静电场作为炼制原油的新兴技术:综述。
IF 7.3 1区 农林科学
Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-08-08 DOI: 10.1080/10408398.2023.2244080
Li Zhou, Timothy J Tse, Farley Chicilo, Venkatesh Meda, Martin J T Reaney
{"title":"Electrostatic field as an emergent technology in refining crude oils: a review.","authors":"Li Zhou, Timothy J Tse, Farley Chicilo, Venkatesh Meda, Martin J T Reaney","doi":"10.1080/10408398.2023.2244080","DOIUrl":"10.1080/10408398.2023.2244080","url":null,"abstract":"<p><p>Vegetable oils and fatty acid esters (FAEs) are commonly used in various industrial and commercial applications. However, the presence of contaminants in these oils can severely affect their functionality and suitability. Conventional refining techniques for vegetable oils typically involve degumming, neutralization, bleaching and deodorization. Meanwhile, refining of FAEs often utilize wet or dry washing processes. These are often resource-intensive, producing substantial waste products, causing neutral oil loss, and can also result in the loss of micronutrients. To address these challenges, researchers have explored the use of nano-adsorbents and electrostatic field (E-field) technologies as alternatives in purifying industrial dielectric oils by removing polar particles and contaminants. Nano-adsorbents demonstrated increased efficiency in removing polar contamination while minimizing neutral oil loss. However, removal of these spent adsorbents can be challenging due to their nano-size, and physicochemical properties. The use of these materials combined with E-field technologies offers a novel and sustainable solution for removing spent nano-adsorbents and contaminants. This review provides an overview of current traditional and novel refining technologies for vegetable oils and FAEs, including their associated limitations. Compared to conventional methods, E-field treatment offers several advantages, making it an attractive alternative to conventional approaches in food processing and oil refining.</p>","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"11796-11808"},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9954660","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Comparative bioavailability of vitamins in human foods sourced from animals and plants. 人类食物中来自动物和植物的维生素的生物利用率比较。
IF 7.3 1区 农林科学
Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-07-31 DOI: 10.1080/10408398.2023.2241541
Sylvia M S Chungchunlam, Paul J Moughan
{"title":"Comparative bioavailability of vitamins in human foods sourced from animals and plants.","authors":"Sylvia M S Chungchunlam, Paul J Moughan","doi":"10.1080/10408398.2023.2241541","DOIUrl":"10.1080/10408398.2023.2241541","url":null,"abstract":"<p><p>Vitamins are essential components of enzyme systems involved in normal growth and function. The quantitative estimation of the proportion of dietary vitamins, that is in a form available for utilization by the human body, is limited and fragmentary. This review provides the current state of knowledge on the bioavailability of thirteen vitamins and choline, to evaluate whether there are differences in vitamin bioavailability when human foods are sourced from animals or plants. The bioavailability of naturally occurring choline, vitamin D, vitamin E, and vitamin K in food awaits further studies. Animal-sourced foods are the almost exclusive natural sources of dietary vitamin B-12 (65% bioavailable) and preformed vitamin A retinol (74% bioavailable), and contain highly bioavailable biotin (89%), folate (67%), niacin (67%), pantothenic acid (80%), riboflavin (61%), thiamin (82%), and vitamin B-6 (83%). Plant-based foods are the main natural sources of vitamin C (76% bioavailable), provitamin A carotenoid β-carotene (15.6% bioavailable), riboflavin (65% bioavailable), thiamin (81% bioavailable), and vitamin K (16.5% bioavailable). The overview of studies showed that in general, vitamins in foods originating from animals are more bioavailable than vitamins in foods sourced from plants.</p>","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"11590-11625"},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10012964","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Encapsulation of polyphenols in protein-based nanoparticles: Preparation, properties, and applications. 在基于蛋白质的纳米颗粒中封装多酚:制备、特性和应用。
IF 7.3 1区 农林科学
Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-07-24 DOI: 10.1080/10408398.2023.2237126
Cuicui Li, Long Chen, David Julian McClements, Xinwen Peng, Zhenlin Xu, Man Meng, Hangyan Ji, Chao Qiu, Jie Long, Zhengyu Jin
{"title":"Encapsulation of polyphenols in protein-based nanoparticles: Preparation, properties, and applications.","authors":"Cuicui Li, Long Chen, David Julian McClements, Xinwen Peng, Zhenlin Xu, Man Meng, Hangyan Ji, Chao Qiu, Jie Long, Zhengyu Jin","doi":"10.1080/10408398.2023.2237126","DOIUrl":"10.1080/10408398.2023.2237126","url":null,"abstract":"<p><p>Polyphenols have a variety of physiological activities, including antioxidant, antimicrobial, and anti-inflammatory properties. However, their applications are often limited because due to the instability of polyphenols. Encapsulation technologies can be employed to overcome these problems and increase the utilization of polyphenols. In this article, the utilization of protein-based nanoparticles for encapsulating polyphenols is reviewed due to their good biocompatibility, biodegradability, and functional attributes. Initially, the various kinds of animal and plant proteins available for forming protein nanoparticles are discussed, as well as the fabrication methods that can be used to assemble these nanoparticles. The molecular interaction mechanisms between proteins and polyphenols are then summarized. Applications of protein-based nanoparticles for encapsulating polyphenols are then discussed, including as nutrient delivery systems, in food packaging materials, and in the creation of functional foods. Finally, areas where further research is need on the development, characterization, and application of protein-based polyphenol-loaded nanoparticles are highlighted.</p>","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"11341-11355"},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9859268","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effect of thermal, nonthermal, and combined treatments on functional and nutritional properties of chickpeas. 热处理、非热处理和综合处理对鹰嘴豆功能和营养特性的影响。
IF 7.3 1区 农林科学
Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-07-27 DOI: 10.1080/10408398.2023.2237577
Nidia Leticia Ruiz-Zambrano, Esther Pérez-Carrillo, Sergio O Serna-Saldívar, Viridiana Tejada-Ortigoza
{"title":"Effect of thermal, nonthermal, and combined treatments on functional and nutritional properties of chickpeas.","authors":"Nidia Leticia Ruiz-Zambrano, Esther Pérez-Carrillo, Sergio O Serna-Saldívar, Viridiana Tejada-Ortigoza","doi":"10.1080/10408398.2023.2237577","DOIUrl":"10.1080/10408398.2023.2237577","url":null,"abstract":"<p><p><i>Cicer arietinum</i> or chickpea is an important and highly nutritious pulse, a source of complex carbohydrates, proteins, vitamins, and minerals, considered non-allergenic, and non-GMO crop. Processing technologies play an important role in modifying some chickpea properties and thus increasing its nutritional and health benefits. Herein is summarized and compared the available data on nutritional and functional aspects caused by thermal, nonthermal, and combinations of treatments for chickpea processing. The study focuses on describing the processing conditions necessary to change chickpea matrices aiming to enhance compound bioavailability, reduce anti-nutritional factors and modify functional characteristics for industrial application in product development. Thermal and nonthermal treatments can modify nutrient composition and bioavailability in chickpea matrices. Thermal treatments, moist or dry, prevent microbial spoilage, increase product palatability and increase protein quality. Nonthermal treatments aim to shorten the processing time and use less energy and water sources. Compared to thermal treatments, they usually preserve organoleptic attributes and bioactive compounds in chickpea matrices. Some treatment combinations can increase the efficacy of single treatments. Combined treatments increase antioxidant concentration, protein digestibility and available starch contents. Finally, despite differences among their effects, single and combined treatments can improve the nutritional and physicochemical properties of chickpea matrices.</p>","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"11356-11374"},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10235204","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Control of residual phage in the evaluation of phage-based food safety applications. 在评估基于噬菌体的食品安全应用时控制残留噬菌体。
IF 7.3 1区 农林科学
Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-09-14 DOI: 10.1080/10408398.2023.2258210
Nitin Dhowlaghar, Thomas G Denes
{"title":"Control of residual phage in the evaluation of phage-based food safety applications.","authors":"Nitin Dhowlaghar, Thomas G Denes","doi":"10.1080/10408398.2023.2258210","DOIUrl":"10.1080/10408398.2023.2258210","url":null,"abstract":"<p><p>Bacteriophage (\"Phage\") products are gaining interest in controlling foodborne pathogens as they are natural, specific, and can replicate at the site of contamination. One challenge in determining the efficacy of phage biocontrol is accounting for residual phages that may impact the recovery and the enumeration of surviving bacteria downstream from the treatment on food surface (FS) or food contact surface (FCS). Typically, the efficacy of a phage formulation is tested by applying it to a FS or FCS that has been pre-inoculated with the target pathogen and incubating the treatment for a set period of time. The food sample is transferred into a liquid buffer and stomached to release the surviving bacteria for their enumeration. During these final steps, there is a potential for residual phage to interact with bacterial survivors, which could affect the calculated efficacy of the phage. Limited studies demonstrated that bacterial reductions in these experiments occur specifically during treatment and not during sample recovery. This review highlights the importance of including appropriate controls to determine if residual phages are impacting bacterial recovery and the methods used to mitigate those impacts, which involves either neutralizing residual phages or separating residual phages from the surviving bacteria.</p>","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"12127-12133"},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10236091","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Amelioration impact of gut-brain communication on obesity control by regulating gut microbiota composition through the ingestion of animal-plant-derived peptides and dietary fiber: can food reward effect as a hidden regulator? 通过摄入源于动物植物的肽和膳食纤维来调节肠道微生物群的组成,从而改善肠道-大脑交流对肥胖控制的影响:食物奖赏能否作为一种隐藏的调节器?
IF 7.3 1区 农林科学
Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-08-01 DOI: 10.1080/10408398.2023.2241078
Wei Jia, Jian Peng, Yan Zhang, Jiying Zhu, Xin Qiang, Rong Zhang, Lin Shi
{"title":"Amelioration impact of gut-brain communication on obesity control by regulating gut microbiota composition through the ingestion of animal-plant-derived peptides and dietary fiber: can food reward effect as a hidden regulator?","authors":"Wei Jia, Jian Peng, Yan Zhang, Jiying Zhu, Xin Qiang, Rong Zhang, Lin Shi","doi":"10.1080/10408398.2023.2241078","DOIUrl":"10.1080/10408398.2023.2241078","url":null,"abstract":"<p><p>Various roles of intestinal flora in the gut-brain axis response pathway have received enormous attention because of their unique position in intestinal flora-derived metabolites regulating hormones, inducing appetite, and modulating energy metabolism. Reward pathways in the brain play a crucial role in gut-brain communications, but the mechanisms have not been methodically understood. This review outlined the mechanisms by which leptin, ghrelin, and insulin are influenced by intestinal flora-derived metabolites to regulate appetite and body weight, focused on the significance of the paraventricular nucleus and ventromedial prefrontal cortex in food reward. The vagus nerve and mitochondria are essential pathways of the intestinal flora involved in the modulation of neurotransmitters, neural signaling, and neurotransmission in gut-brain communications. The dynamic response to nutrient intake and changes in the characteristics of feeding activity requires the participation of the vagus nerve to transmit messages to be completed. SCFAs, Bas, BCAAs, and induced hormones mediate the sensory information and reward signaling of the host in the complex regulatory mechanism of food selection, and the composition of the intestinal flora significantly impacts this process. Food reward in the process of obesity based on gut-brain communications expands new ideas for the prevention and treatment of obesity.</p>","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"11575-11589"},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10287416","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Technological advances in protein extraction, structure improvement and assembly, digestibility and bioavailability of plant-based foods. 植物性食品在蛋白质提取、结构改进和组装、消化率和生物利用率方面的技术进步。
IF 7.3 1区 农林科学
Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-07-27 DOI: 10.1080/10408398.2023.2240892
Jinjin Huang, Min Zhang, Arun S Mujumdar, Gennady Semenov, Zhenjiang Luo
{"title":"Technological advances in protein extraction, structure improvement and assembly, digestibility and bioavailability of plant-based foods.","authors":"Jinjin Huang, Min Zhang, Arun S Mujumdar, Gennady Semenov, Zhenjiang Luo","doi":"10.1080/10408398.2023.2240892","DOIUrl":"10.1080/10408398.2023.2240892","url":null,"abstract":"<p><p>Plant-based foods are being considered seriously to replace traditional animal-origin foods for various reasons. It is well known that animals release large amounts of greenhouse gases into the environment during feeding, and eating animal-origin foods may also cause some health problems. Moreover, animal resources will likely be in short supply as the world population grows. It is highly likely that serious health problems ascribed to insufficient protein intake in some areas of the world will occur. Studies have shown that environmentally friendly, abundant, and customizable plant-based foods can be an effective alternative to animal-based foods. However, currently, available plant-based foods lack nutrients unique to animal-based foods. Innovative processing technologies are needed to improve the nutritional value and functionality of plant-based foods and make them acceptable to a wider range of consumers. Therefore, protein extraction technologies (e.g., high-pressure extraction, ultrasound extraction, enzyme extraction, etc.), structure improvement and assembly technologies (3D printing, micro-encapsulation, etc.), and technologies to improve digestibility and utilization of bioactive substances (microbial fermentation, physical, etc.) in the field of plant-based foods processing are reviewed. The challenges of plant-based food processing technologies are summarized. The advanced technologies aim to help the food industry solve production problems using efficient, environmentally friendly, and economical processing technologies and to guide the development of plant-based foods in the future.</p>","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"11556-11574"},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10235208","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Green preparation, safety control and intelligent processing of high-quality tea extract. 优质茶叶提取物的绿色制备、安全控制和智能加工。
IF 7.3 1区 农林科学
Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-07-26 DOI: 10.1080/10408398.2023.2239348
Yang Wei, Yuxuan Pang, Peihua Ma, Siwei Miao, Jia Xu, Kang Wei, Yuanfeng Wang, Xinlin Wei
{"title":"Green preparation, safety control and intelligent processing of high-quality tea extract.","authors":"Yang Wei, Yuxuan Pang, Peihua Ma, Siwei Miao, Jia Xu, Kang Wei, Yuanfeng Wang, Xinlin Wei","doi":"10.1080/10408398.2023.2239348","DOIUrl":"10.1080/10408398.2023.2239348","url":null,"abstract":"<p><p>Tea contains a variety of bioactive components, including catechins, amino acids, tea pigments, caffeine and tea polysaccharides, which exhibit multiple biological activities. These functional components in tea provide a variety of unique flavors, such as bitterness, astringency, sourness, sweetness and umami, which meet the demand of people for natural plant drinks with health benefits and pleasant flavor. Meanwhile, the traditional process of tea plantation, manufacturing and circulation are often accompanied by the safety problems of pesticide residue, heavy metal, organic solvents and other exogenous risks. High-quality tea extract refers to the special tea extract obtained by enriching the specific components of tea. Through green and efficient extraction technologies, diversed high-quality tea extracts such as high-fragrance and high-amino acid tea extracts, low-caffeine and high-catechin tea extracts, high-bioavailability and high-theaflavin tea extracts, high-antioxidant and high-tea polysaccharide tea extracts, high-umami-taste and low-bitter and astringent taste tea extracts are produced. Furthermore, rapid detection, green control and intelligent processing are applied to monitor the quality of tea in real-time, which guarantee the stability and safety of high-quality tea extracts with enhanced efficiency. These emerging technologies will realize the functionalization and specialization of high-quality tea extracts, and promote the sustainable development of tea industry.</p>","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"11468-11492"},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10247918","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Predominance of non-covalent interactions of polyphenols with milk proteins and their health promoting properties. 多酚与乳蛋白非共价相互作用的优势及其健康促进特性。
IF 7.3 1区 农林科学
Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-08-16 DOI: 10.1080/10408398.2023.2245037
Ting Mao, Philip Wescombe, Maneesha S Mohan
{"title":"Predominance of non-covalent interactions of polyphenols with milk proteins and their health promoting properties.","authors":"Ting Mao, Philip Wescombe, Maneesha S Mohan","doi":"10.1080/10408398.2023.2245037","DOIUrl":"10.1080/10408398.2023.2245037","url":null,"abstract":"<p><p>Polyphenols have widely accepted health benefits which are limited by their low uptake, low bioavailability, and rapid degradation in the gut. While milk proteins are excellent carriers for polyphenols, the specific interactions of the polyphenols with the milk proteins, need to be understood to facilitate the utilization of these delivery systems in food and pharmaceutical applications. We have evaluated the relevance of different factors affecting milk protein-polyphenol interactions and the subsequent impact on the bioavailability and health promoting aspects of polyphenols. Hydrophobic forces are the primary binding forces of polyphenols to milk proteins. The significant factors affecting the interactions and binding affinity are the molecular weight and the hydrophobicity of the polyphenols. The interaction of polyphenols with milk proteins improved the antioxidant activity in comparison to milk proteins, while conflicting results exists for comparisons with polyphenols. <i>In-vitro</i> and cell line studies demonstrated enhanced bioavailability of polyphenols in the presence of milk proteins as well as higher anti-cancer and anti-allergy benefits. Overall, this work will pave the way for better understanding of polyphenol interactions with milk proteins and enable the tailoring of complexes through sustainable green processes, enabling higher bioavailability and health promoting effects of the polyphenols in food and pharmaceutical applications.</p>","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"11871-11893"},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10004073","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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