Food Hydrocolloids for Health最新文献

Emulsion-enhanced synergy of walnut-derived hexapeptide (EPEVLR) and DHA in mitigating D-galactose-induced cognitive decline in mice 乳剂增强核桃衍生六肽（EPEVLR）和DHA在减轻d -半乳糖诱导的小鼠认知能力下降中的协同作用

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-04-17 DOI: 10.1016/j.fhfh.2025.100215

Like Lin , Li Zhang , Cong Li , Lihua Jin , Rui Wang , Yu Shu , Bang Chen , Yehua Shen

{"title":"Emulsion-enhanced synergy of walnut-derived hexapeptide (EPEVLR) and DHA in mitigating D-galactose-induced cognitive decline in mice","authors":"Like Lin , Li Zhang , Cong Li , Lihua Jin , Rui Wang , Yu Shu , Bang Chen , Yehua Shen","doi":"10.1016/j.fhfh.2025.100215","DOIUrl":"10.1016/j.fhfh.2025.100215","url":null,"abstract":"<div><div>This study explored the synergistic effects of walnut-derived peptide (Glu-Pro-Glu-Val-Leu-Arg, EPEVLR) and docosahexaenoic acid (DHA) on ameliorating D-galactose (D-gal) induced cognitive dysfunction in mice. EPEVLR and DHA were integrated using ultrasonic mixing at a 2:1 molar ratio, resulting in a stable water-in-oil (W/O) emulsion labeled DHA@EP. DHA@EP was more effective than DHA or EPEVLR alone in alleviating D-gal-induced mice cognitive deficits. The underlying mechanisms included reducing oxidative stress, mitigating neuroinflammation, and stabilizing the cholinergic system. Structural characterization and theoretical calculations confirmed that EPEVLR and DHA formed a stable emulsion with droplet diameters below 10 μm, driven by hydrogen bonding between the nitrogen (N) and oxygen (O) atoms of EPEVLR and the hydrogen (H) atoms of DHA. <em>In vitro</em> digestion simulation experiments indicated that the W/O emulsion structure of DHA@EP significantly enhanced the intestinal stability of EPEVLR, likely due to the protective effect of the oil phase against enzymatic degradation in the gastrointestinal tract. These findings highlight the potential of DHA@EP as a functional food ingredient for cognitive improvement and provide insights into the synergistic use of bioactive peptides and fatty acids.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"7 ","pages":"Article 100215"},"PeriodicalIF":4.6,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143852264","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development and characterization of edible film containing keratin nanocarriers loaded with N. nucifera seedpod extract 含角蛋白纳米载体的可食膜的制备与表征

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-04-17 DOI: 10.1016/j.fhfh.2025.100216

Hina Fayaz Bhat , Zarka Nasir , Sheza Farooq , Zuhaib F. Bhat , Syed Mudasir Andrabi , Abderrahmane Aït-Kaddour

{"title":"Development and characterization of edible film containing keratin nanocarriers loaded with N. nucifera seedpod extract","authors":"Hina Fayaz Bhat , Zarka Nasir , Sheza Farooq , Zuhaib F. Bhat , Syed Mudasir Andrabi , Abderrahmane Aït-Kaddour","doi":"10.1016/j.fhfh.2025.100216","DOIUrl":"10.1016/j.fhfh.2025.100216","url":null,"abstract":"<div><div>Edible films prepared from organic macromolecules have evolved as sustainable and biodegradable alternatives to standard petroleum-based packaging. The present study aimed to develop a novel carrageenan-based bioactive film using keratin nanocarriers loaded with <em>N. nucifera</em> seedpod extract (KNP-Ex). An ultrasonication-based method was used to prepare the nanocarriers using the keratin derived from goat hairs and the extract from <em>N. nucifera</em> seedpod extract, a waste-to-wealth concept. The films containing keratin nanocarriers (KNP) and extract-loaded keratin nanocarriers (KNP-Ex) were compared with the control films without any nanocarriers. The films were characterized for various physicochemical (such as SDS-PAGE, LC/MS, SEM, TEM, FTIR, and TGA analysis), physicomechanical (thickness, tensile strength, surface analysis, biodegradability, transparency, and solubility) and bioactive properties [antioxidant (DPPH-radical scavenging assay) and antimicrobial (disk diffusion assay)]. The results of our study indicate the potential of keratin nanocarriers as payloads to infuse bioactive properties and modify the mechanical and functional characteristics of the film. This film can provide fundamental protective functions and can be applied to improve the storage quality of foods.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"7 ","pages":"Article 100216"},"PeriodicalIF":4.6,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143859896","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Impact of microencapsulation on E. coli transcriptome under simulated gastric stress: Implications for oral fecal microbiota transplant delivery 微胶囊化对模拟胃应激下大肠杆菌转录组的影响：对口腔粪便微生物群移植递送的影响

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-04-15 DOI: 10.1016/j.fhfh.2025.100214

Jiayi Li , Yan Wang , Han Yu , Qinlin Zeng , Peijia Ye , Harold Corke , Arakkaveettil Farha Kabeer , Olivier Habimana

{"title":"Impact of microencapsulation on E. coli transcriptome under simulated gastric stress: Implications for oral fecal microbiota transplant delivery","authors":"Jiayi Li , Yan Wang , Han Yu , Qinlin Zeng , Peijia Ye , Harold Corke , Arakkaveettil Farha Kabeer , Olivier Habimana","doi":"10.1016/j.fhfh.2025.100214","DOIUrl":"10.1016/j.fhfh.2025.100214","url":null,"abstract":"<div><div>Fecal microbiota transplantation (FMT) constitutes a practical therapeutic approach for a range of gastrointestinal disorders; nonetheless, its predominant delivery method, colonoscopy, limits its broader application adoption. Oral FMT offers a less invasive alternative, but the harsh gastric environment necessitates a protective delivery system. This research investigated how well microencapsulation with chitosan and chitosan-genipin safeguards <em>Escherichia coli</em> in conditions that simulate gastric transit. Microfluidic encapsulation generated uniform microcapsules, and simulated gastrointestinal analysis revealed superior stability for chitosan-genipin over chitosan alone. RNA sequencing and bioinformatics showed that chitosan-genipin significantly reduced simulated gastric fluid-induced transcriptomic disturbances in <em>E. coli</em>, lowering differentially expressed genes compared to chitosan or non-encapsulated samples controls. These findings suggest chitosan-genipin microencapsulation is a promising method for non-invasive and effective oral fecal microbiota transplant delivery.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"7 ","pages":"Article 100214"},"PeriodicalIF":4.6,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143847628","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Dietary bacterial cellulose modulates gut microbiota and increases bile acid excretion in high-fat diet-induced obese mice 在高脂肪饮食诱导的肥胖小鼠中，膳食细菌纤维素调节肠道微生物群并增加胆汁酸排泄

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-04-11 DOI: 10.1016/j.fhfh.2025.100213

Takao Nagano , Aaron Lelo Pambu , Yasuki Higashimura , Masataka Nakano , Takumi Nishiuchi

{"title":"Dietary bacterial cellulose modulates gut microbiota and increases bile acid excretion in high-fat diet-induced obese mice","authors":"Takao Nagano , Aaron Lelo Pambu , Yasuki Higashimura , Masataka Nakano , Takumi Nishiuchi","doi":"10.1016/j.fhfh.2025.100213","DOIUrl":"10.1016/j.fhfh.2025.100213","url":null,"abstract":"<div><div>Bacterial cellulose (BC), with its unique and highly viscous nanofiber structure, was the focus of this study. We investigated BC supplementation's potential for body weight management and its effects on gut microbiota and bile acid metabolism in high-fat diet (HFD)-fed mice. Mice were categorized into four groups: BC-untreated group on a control-fat diet (CF), BC-untreated group on an HFD (UHF), medium BC-treated group on an HFD (MHF), and high BC-treated group on an HFD (HHF). Over 12 weeks, BC supplementation significantly reduced body weight gain, fat accumulation, and plasma total cholesterol levels compared to the UHF group. Metabolomic analysis revealed that BC intake upregulated the bile acid biosynthesis pathway. The fecal analysis confirmed that bile acid excretion was highest in the HHF group, with increased plasma bile acid levels. BC's bile acid-binding capacity was 3.2 times greater than that of cellulose, contributing to these metabolic effects. Gut microbiota analysis showed that BC increased beneficial bacteria, including <em>Bacteroides</em> and <em>Ruminococcus</em>, which are involved in polysaccharide metabolism. However, BC intake did not enhance short-chain fatty acid production. These findings highlight BC's potential as a dietary intervention for obesity and cholesterol management through its effects on bile acid metabolism and gut microbiota.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"7 ","pages":"Article 100213"},"PeriodicalIF":4.6,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143838640","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Secretion of inflammatory mediators by human intestinal epithelial cells incubated with gastric digesta of emulsion gels containing capsaicinoids: Implication on gastric irritation 人肠上皮细胞与含有辣椒素的乳状凝胶的胃食糜孵育后分泌炎症介质：对胃刺激的影响

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-03-31 DOI: 10.1016/j.fhfh.2025.100212

Nan Luo , Frances M. Wolber , Harjinder Singh , Aiqian Ye

{"title":"Secretion of inflammatory mediators by human intestinal epithelial cells incubated with gastric digesta of emulsion gels containing capsaicinoids: Implication on gastric irritation","authors":"Nan Luo , Frances M. Wolber , Harjinder Singh , Aiqian Ye","doi":"10.1016/j.fhfh.2025.100212","DOIUrl":"10.1016/j.fhfh.2025.100212","url":null,"abstract":"<div><div>An <em>in vitro</em> method was developed to test gastric irritation by quantifying the secretion of interleukin-8 (IL-8) by human intestinal epithelial cells Caco-2 after incubation with gastric digesta of emulsion gels containing capsaicinoids (CAP) obtained from simulated dynamic gastric digestion. The emulsion gel structure was modified using different emulsifiers: whey proteins versus Tween 80. Results indicate that both the CAP and Tween 80 molecules were proinflammatory to Caco-2 cells and stimulated cells to produce IL-8. Gastric digesta from CAP-loaded Tween 80 emulsion gel stimulated significantly more IL-8 production than CAP-loaded whey protein emulsion gel, possibly because of the presence of Tween 80 and also, because more CAP molecules were released from Tween 80 emulsion gel during gastric digestion. Tween 80 emulsion gel had a loose structure; it was easily broken down into smaller pieces and had large amounts of oil droplet liberation from the protein matrix, which would promote the release of CAP molecules, leading to higher IL-8 production. On the other hand, whey-protein-coated oil droplets had strong connections with surrounding protein matrix and were well protected during gastric digestion; the release of CAP molecules was much less. This study suggests that by modifying the structure of the foods, the gastric digestion behaviour can be modified, which would affect the release behaviour of CAP molecules and influence gastric irritation / inflammation.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"7 ","pages":"Article 100212"},"PeriodicalIF":4.6,"publicationDate":"2025-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143767743","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Sustainable mealworm tofu as a dietary strategy to prevent muscle atrophy induced by dexamethasone in cellular and animal models 可持续粉虫豆腐在细胞和动物模型中预防地塞米松引起的肌肉萎缩的饮食策略

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-03-21 DOI: 10.1016/j.fhfh.2025.100211

Eunyoung Oh , Min Hee Kim , Woo-Jae Park , Yookyung Kim

{"title":"Sustainable mealworm tofu as a dietary strategy to prevent muscle atrophy induced by dexamethasone in cellular and animal models","authors":"Eunyoung Oh , Min Hee Kim , Woo-Jae Park , Yookyung Kim","doi":"10.1016/j.fhfh.2025.100211","DOIUrl":"10.1016/j.fhfh.2025.100211","url":null,"abstract":"<div><div>This study aims to evaluate the inhibitory effects of mealworm (<em>Tenebrio molitor</em> larva) tofu on dexamethasone (DEX)-induced muscle atrophy. Tofu was prepared using mealworm powder (SM), protein isolate (SMPI), and hydrolysate (SMPH), and compared with soybean-only tofu (S). The effects of these tofu ethanolic extracts were assessed <em>in vitro</em> using C2C12 cells and <em>in vivo</em> using C57BL/6 N mice fed a diet containing 15 % tofu under DEX-induced muscle atrophy conditions. Treatment with SM and SMPH significantly increased the myotube diameter and decreased the expression levels of muscle degradation-related mRNA genes and proteins in C2C12 cells. In animal model, SM and SMPH improved grip strength (0.036 and 0.043 N/g body weight, respectively) and enlarged cross-sectional area (1350 and 1270 μm<sup>2</sup>, respectively) compared to the DEX-treated group on a normal diet (DEX CON: 0.031 N/g body weight and 1140 μm<sup>2</sup>, respectively). SM and SMPH reduced levels of creatine phosphokinase (428 and 440 IU/L, respectively) and myoglobin (5.31 and 5.12 ng/mL, respectively) compared with those of DEX CON (821 IU/L and 8.37 ng/mL, respectively). Moreover, SM and SMPH suppressed mRNA and protein expression related to muscle degradation. These findings suggest that mealworms, particularly in the intact (SM) and protein hydrolysate (SMPH) forms, have considerable potential as alternative protein sources to replace soybeans in the diet, thereby preventing muscle atrophy and reducing protein breakdown.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"7 ","pages":"Article 100211"},"PeriodicalIF":4.6,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143704231","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Use of sodium alginate for improving the quality of high-fiber pasta supplemented with sim pomace 用海藻酸钠提高添加sim渣的高纤维面食的质量

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-03-14 DOI: 10.1016/j.fhfh.2025.100210

Dien Quang Long , The An Pham , Nu Minh Nguyet Ton , Thi Thu Tra Tran , Van Viet Man Le

{"title":"Use of sodium alginate for improving the quality of high-fiber pasta supplemented with sim pomace","authors":"Dien Quang Long , The An Pham , Nu Minh Nguyet Ton , Thi Thu Tra Tran , Van Viet Man Le","doi":"10.1016/j.fhfh.2025.100210","DOIUrl":"10.1016/j.fhfh.2025.100210","url":null,"abstract":"<div><div>Although sodium alginate (SA) has been used to improve pasta quality, its use in high-fiber pasta (HFP) has not been examined. Sim pomace powder (SPP), on the other hand, enhances dietary fiber and antioxidant levels in pasta formulations but reduces the textural, cooking, and sensory qualities of the product. To address these challenges, this study investigated the effects of SA (0–3 % of blend weight) on the physical properties of dough as well as textural and cooking qualities, predicted glycemic index (pGI), protein digestibility, and sensory acceptance of HFP enriched with SPP. The use of SA enhanced the water absorption, viscosity, gelatinization temperature, stickiness and stability of dough with increased fiber level. Augmentation in the breaking strength and distance of dried pasta was also observed. In contrast, a reduction in adhesiveness, hardness and chewiness of the cooked pasta was observed except for an increment in springiness. The cooking loss decreased while swelling capacity was enhanced. Compared to HFP without SA, the tensile strength and elongation rate of the counterpart with 0.75 % SA increased by 1.2 and 2.8 times, respectively; however, further increasing SA concentration to 3 % decreased these values. High SA content lowered the protein digestibility of HFP. Notably, the pGI of pasta with 3 % SA decreased by 1.1 times compared to that of HFP without SA. The sensory quality of HFP improved when the SA ratio ranged between 0.75 and 1.5 %. Overall, SA is considered a promising hydrocolloid for enhancing health benefits and the textural, cooking, and sensory qualities of HFP.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"7 ","pages":"Article 100210"},"PeriodicalIF":4.6,"publicationDate":"2025-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143679258","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Phycocolloids from Sargassum microcystum: Immunomodulatory and antioxidant activities of alginic acid and fucoidan 马尾藻微囊藻胶：褐藻酸和岩藻聚糖的免疫调节和抗氧化活性

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-03-10 DOI: 10.1016/j.fhfh.2025.100209

Sakthivel Muthu , Ammar B. Altemimi , Mythileeswari Lakshmikanthan , Kathiravan Krishnan , Qausar Hamed ALKaisy , Farhang Hameed Awlqadr , Mohammad Ali Hesarinejad

{"title":"Phycocolloids from Sargassum microcystum: Immunomodulatory and antioxidant activities of alginic acid and fucoidan","authors":"Sakthivel Muthu , Ammar B. Altemimi , Mythileeswari Lakshmikanthan , Kathiravan Krishnan , Qausar Hamed ALKaisy , Farhang Hameed Awlqadr , Mohammad Ali Hesarinejad","doi":"10.1016/j.fhfh.2025.100209","DOIUrl":"10.1016/j.fhfh.2025.100209","url":null,"abstract":"<div><div>This study focused on isolating and characterizing phycocolloids, particularly alginic acid and fucoidan, from the brown seaweed <em>Sargassum microcystum</em>. Sequential extraction using acetone, chloroform, and methanol yielded various fractions (AIP, ASP, ASPF1, ASPF2, ASPF3). Comprehensive analyses via HPLC, HRGPC, FTIR, and ¹H NMR identified distinct compositions of mannuronic acid, guluronic acid, total sugars, uronic acids, and sulfates across the fractions. Further fractionation of ASP through Q-Sepharose and Sephadex G-100 chromatography revealed homogeneous polymers with molecular weights of 55, 40, and 25 kDa for ASPF1, ASPF2, and ASPF3, respectively. Spectroscopic analyses confirmed AIP as alginic acid, while ASPF2 and ASPF3 were identified as fucoidan. Immunomodulatory assays showed significant IL-10 induction by ASPF3 and concentration-dependent IFN-γ production by ASPF2 and ASPF3 in PBMCs. Additionally, ASPF2 and ASPF3 stimulated NO production in RAW 264.7 cells, with ASPF3 showing the highest induction. ASPF3 demonstrated the highest antioxidant activity in DPPH, FRAP, HRS, and RP assays, achieving dose-dependent scavenging efficiencies of 73.6 %, 62.6 %, 60.4 %, and 52.4 % at 100 µg/mL. Cell viability assays confirmed the biocompatibility of these phycocolloids. Overall, this study highlights the immunomodulatory, antioxidant, and biocompatible properties of phycocolloids from <em>S. microcystum</em>, suggesting their potential for diverse industrial applications.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"7 ","pages":"Article 100209"},"PeriodicalIF":4.6,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143628832","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A comparative pharmacokinetic assessment of an innovative bioavailable Hydro-Oleo β-alanine complex with conventional β-alanine: A randomized double-blind, single dose, three-treatment, three-way crossover oral bioavailability study in healthy aged-human adults under fasting conditions 一种新型Hydro-Oleo β-丙氨酸复合物与传统β-丙氨酸复合物的药代动力学比较：一项随机双盲、单剂量、三种治疗、三种交叉口服生物利用度研究，受试者为健康的成年成年人，空腹条件下

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-03-05 DOI: 10.1016/j.fhfh.2025.100208

Sreeraj Gopi , Augustine Amalraj , Di Tan , Guru Ramanathan

{"title":"A comparative pharmacokinetic assessment of an innovative bioavailable Hydro-Oleo β-alanine complex with conventional β-alanine: A randomized double-blind, single dose, three-treatment, three-way crossover oral bioavailability study in healthy aged-human adults under fasting conditions","authors":"Sreeraj Gopi , Augustine Amalraj , Di Tan , Guru Ramanathan","doi":"10.1016/j.fhfh.2025.100208","DOIUrl":"10.1016/j.fhfh.2025.100208","url":null,"abstract":"<div><div>High oral doses of β-alanine are often associated with uncomfortable symptoms of paresthesia, discouraging adherence to supplementation. This study aimed to evaluate the bioavailability, pharmacokinetics, and tolerability of a 400 mg Hydro-Oleo encapsulated β-alanine complex specifically designed to reduce paresthesia. A randomized, double-blind, single-dose, three-treatment, three-way crossover oral bioavailability study was conducted in healthy older adults under fasting conditions. The study compared the β-alanine complex with low (400 mg) and high (1200 mg) doses of conventional β-alanine. The β-alanine complex (400 mg) achieved a nearly 4.5-fold and 1.3-fold increase in circulating concentrations compared to 400 mg and 1200 mg of conventional β-alanine, respectively. Importantly, no adverse effects, including paresthesia, were observed despite the higher plasma concentrations. The Hydro-Oleo technology facilitated the controlled release of β-alanine, ensuring enhanced bioavailability and tolerability. This innovative β-alanine complex demonstrates a safe, effective, and sensory-friendly approach to improving β-alanine absorption, particularly for older adults aiming to maintain good health.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"7 ","pages":"Article 100208"},"PeriodicalIF":4.6,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143628831","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Preparation of edible oleogels via encapsulation of high-oleic palm oil using spray drying: Structural characterization and their application as fat substitutes in ice cream 喷雾干燥法包封高油酸棕榈油制备食用油凝胶：结构表征及其在冰淇淋中脂肪替代品的应用

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-03-02 DOI: 10.1016/j.fhfh.2025.100207

Miguel Caldas-Abril , Katherine Bauer-Estrada , Mateo Gallardo-Salas , Valentina Bonilla-Bravo , Sara Pacheco-Pappenheim , Maria Ximena Quintanilla-Carvajal

{"title":"Preparation of edible oleogels via encapsulation of high-oleic palm oil using spray drying: Structural characterization and their application as fat substitutes in ice cream","authors":"Miguel Caldas-Abril , Katherine Bauer-Estrada , Mateo Gallardo-Salas , Valentina Bonilla-Bravo , Sara Pacheco-Pappenheim , Maria Ximena Quintanilla-Carvajal","doi":"10.1016/j.fhfh.2025.100207","DOIUrl":"10.1016/j.fhfh.2025.100207","url":null,"abstract":"<div><div>The necessity of fats in the human diet for essential fatty acids, energy provision, and nutrient absorption is well recognized, yet traditional sources often come with health concerns. Recent dietary guidelines emphasize replacing harmful fatty acids with healthier alternatives, primarily poly and mono-unsaturated fatty acids. However, such reformulations often compromise product quality and consumer acceptance. To address this challenge, oleogelation emerges as a promising strategy, offering structurally sound alternatives derived from vegetable liquid oils. This paper explores the utilization of emulsion-templated oleogels, particularly focusing on high-oleic palm oil (HOPO), as a fat replacer in ice cream formulation. A spray-dried high-oleic palm powder serves as the precursor for oleogelation, aiming to enrich the final product with desirable unsaturated fatty acids such as vaccenic, oleic, and linoleic acids. The study investigated the impact of spray-drying process parameters and ice cream storage time on the physical properties of reconstituted oleogels and the textural attributes of ice cream.</div><div>Additionally, the <em>in vitro</em> simulated digestion and bioaccessibility of the optimal HOPO oleogel were examined. Results showed that HOPO oleogel-based ice cream had comparable textural, structural, rheological, thermal and physical properties in comparison to the traditional formula, while delivering to the intestine ∼90 % of unsaturated fatty acids present in HOPO. Moreover, low water content and particle size were crucial for obtaining high quality palatable ice creams.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"7 ","pages":"Article 100207"},"PeriodicalIF":4.6,"publicationDate":"2025-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143679151","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0