Food Hydrocolloids for Health最新文献_第10页

Enzymatic modification of Fish Gelatin and Beet Pectin using Horseradish peroxidase 用辣根过氧化物酶对鱼明胶和甜菜果胶进行酶修饰

IF 1.9

Food Hydrocolloids for Health Pub Date : 2022-12-01 DOI: 10.1016/j.fhfh.2022.100080

Ebenezer Asiamah , Dominic Aboagye , Ahmed A. Zaky , Charles Asakiya , Ethel Juliet Serwa Blessie

{"title":"Enzymatic modification of Fish Gelatin and Beet Pectin using Horseradish peroxidase","authors":"Ebenezer Asiamah , Dominic Aboagye , Ahmed A. Zaky , Charles Asakiya , Ethel Juliet Serwa Blessie","doi":"10.1016/j.fhfh.2022.100080","DOIUrl":"10.1016/j.fhfh.2022.100080","url":null,"abstract":"<div><p>The Fish Gelatin (FG), a good alternative for unhealthy and limited socio-cultural mammalian gelatin appears to possess endogenous structural limitations. The goal of this work was to use enzymatic crosslinking to modify cold-water Fish Gelatin (FG) with Beet Pectin. Reaction conditions were optimized by a single factorial experiment and covalent crosslinking was measured by ultraviolet (UV)-Vis spectroscopy at 340 nm to indicate Horseradish Peroxidase (HRP) catalyzes Beet Pectin (BP). At 50 °C for 4 h, the highest weight ratio of heterologous adducts between FG-BP was 1:3, with HRP and Hydrogen peroxide (H<sub>2</sub>O<sub>2</sub>) of 2 µg/mL and 0.067%, (v/v), respectively. Intermolecular cross-linking was found between treated samples using ATR-FTIR and Sodium Dodecyl Sulphur and Polyacrylamide Gel Electrophoresis (SDS-PAGE). The heterologous product, control FG, and BP as well as a mixture of untreated FG-BP had a β-sheet of 41.14%, 39.65%, 39.9%, and 40.0%, respectively. The maximum reduction in elution was obtained in heterogeneous FG-BP complex. Furthermore, a schematic mechanism for Cold-water Fish Gelatin and Beet Pectin was proposed. Overall, peroxidase crosslinked BP was able to modify cold-water Fish Gelatin. The use of Horseradish peroxidase on Fish Gelatin could provide a practical way of building the FG-BP complex as a basis for understanding the FG functionalities comprehensively.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"2 ","pages":"Article 100080"},"PeriodicalIF":1.9,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025922000279/pdfft?md5=b18b5c4ee02315a448a664d4c300ce31&pid=1-s2.0-S2667025922000279-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49000892","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: 2

Effect of temperature on thickness of starch- and gum-based thickened liquids for dysphagic individuals 温度对吞咽困难患者淀粉基和胶基增稠液厚度的影响

IF 1.9

Food Hydrocolloids for Health Pub Date : 2022-12-01 DOI: 10.1016/j.fhfh.2022.100076

Manwa L. Ng , Mei Wai Chrissie Mak , Wing Tsun Justin Mak , Mingyue Xiong

{"title":"Effect of temperature on thickness of starch- and gum-based thickened liquids for dysphagic individuals","authors":"Manwa L. Ng , Mei Wai Chrissie Mak , Wing Tsun Justin Mak , Mingyue Xiong","doi":"10.1016/j.fhfh.2022.100076","DOIUrl":"10.1016/j.fhfh.2022.100076","url":null,"abstract":"<div><h3>Objectives</h3><p>Studies have revealed that consistency of liquid food changes with temperature. Yet, the exact relationship between temperature and consistency of food bolus is still not known. The present study examined the change in liquid consistency with temperature.</p></div><div><h3>Methods</h3><p>Water thickened at the four thickness levels (slightly thick, mildly thick, moderately thick, and extremely thick) using starch-based and xanthan-gum-based thickeners was studied. Consistency was measured using a Bostwick consistometer at different temperature points between 5 °C and 85 °C. Regression analyses were subsequently carried out.</p></div><div><h3>Results</h3><p>Results indicated definite but different relationships between temperature and consistency of thickened liquids prepared using starch- and gum-based thickeners. While there was a general trend of decreasing consistency in liquids prepared using gum-based thickener with temperature, a quadratic relationship between temperature and consistency was found for starch-based thickener. The consistency was generally the highest at very low and very high temperature, but the lowest at 65 °C.</p></div><div><h3>Conclusion</h3><p>Findings confirmed a definite effect of temperature on bolus consistency. When preparing thickened liquids for patients with dysphagia, caregivers and clinicians should take into consideration the effect of temperature, as it has a definite effect on liquid consistency.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"2 ","pages":"Article 100076"},"PeriodicalIF":1.9,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025922000231/pdfft?md5=c53c0a4e8e1e45d56202db7e1c7c5abf&pid=1-s2.0-S2667025922000231-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43667809","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: 2

Development of Hydrocolloids Incorporated Dragon Fruit Leather by conductive hydro drying: Characterization and Sensory Evaluation 导电水力干燥法制备火龙果皮水溶性胶体:表征及感官评价

IF 1.9

Food Hydrocolloids for Health Pub Date : 2022-12-01 DOI: 10.1016/j.fhfh.2022.100086

GVS Bhagya Raj , Kshirod K. Dash

{"title":"Development of Hydrocolloids Incorporated Dragon Fruit Leather by conductive hydro drying: Characterization and Sensory Evaluation","authors":"GVS Bhagya Raj , Kshirod K. Dash","doi":"10.1016/j.fhfh.2022.100086","DOIUrl":"10.1016/j.fhfh.2022.100086","url":null,"abstract":"<div><p>The purpose of this research was to develop dragon fruit leather with different hydrocolloids. The prepared fruit puree formed with the incorporation of hydrocolloid was dried by conductive hydro drying at three different temperatures of water 70°C, 80°C, and 90°C to form fruit leather. The fruit leather was prepared without hydrocolloids and used three hydrocolloids such as gellan gum, xanthan gum, and guar gum. The specific energy consumption of formed leathers was lower than 2.097 kWh/g. The total phenolic content and antioxidant activity of the four types of leather formed at a temperature of 90°C were found to be in the range of 4.087 - 5.028 mg GAE/g d.w, and 73.685 - 82.467% respectively. The textural properties like hardness, springiness, cohesiveness, and gumminess were analyzed. The color parameters were also analyzed, and the change in color with respect to white tile was studied. The prepared four dragon fruit leather sensory analysis was conducted with 35 judges, and their preferences were recorded based on the linguistic variables color, aroma, texture, and taste. Based on the preferences of the judges, the fruit leather was ranked with the help of fuzzy logic analysis which suggested that the dragon fruit leather prepared with xanthan gum was preferred over the other three dragon fruit leather varieties. The selected quality attributes were also ranked, where taste is the most preferred attribute, followed by texture, aroma, and color of the fruit leather.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"2 ","pages":"Article 100086"},"PeriodicalIF":1.9,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025922000334/pdfft?md5=d671d209e89a58fb765385bbd91b516c&pid=1-s2.0-S2667025922000334-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43939765","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: 4

Development, optimization and characterization of hydrocolloid based mouth dissolving film of Telmisartan for the treatment of hypertension 替米沙坦治疗高血压用水胶体口腔溶膜的研制、优化及表征

IF 1.9

Food Hydrocolloids for Health Pub Date : 2022-12-01 DOI: 10.1016/j.fhfh.2022.100064

Muzammil Husain , Vinit V. Agnihotri , Sameer N. Goyal , Yogeeta O. Agrawal

{"title":"Development, optimization and characterization of hydrocolloid based mouth dissolving film of Telmisartan for the treatment of hypertension","authors":"Muzammil Husain , Vinit V. Agnihotri , Sameer N. Goyal , Yogeeta O. Agrawal","doi":"10.1016/j.fhfh.2022.100064","DOIUrl":"10.1016/j.fhfh.2022.100064","url":null,"abstract":"<div><p>Telmisartan, a BCS class II antihypertensive, has low oral bioavailability due to first-pass metabolism and a poor solubility profile, causing dissolving problems. Telmisartan is a suitable choice for the Rapid Release Drug Delivery System since it needs rapid absorption for a quick beginning of the activity. The goal of this research was to create and describe a solid dispersion employing hydrocolloid incorporated mouth dissolving film of Telmisartan. To make a Mouth Dissolving Film, first, prepare a solid dispersion using the Kneading Method, then use the Solvent Casting Metrpose of screening Carrier for the further formulation, solid dispersion is assessed for solubility, drug content, and drug release rate. The in-vitro drug release investigation revealed that solid dispersion had better solubility and rapid drug release than pure drug. Physical appearance, surface PH, thickness uniformity, disintegration duration, drug content uniformity, folding durability, and in-vitro drug release were among the physicochemical and mechanical parameters assessed on the produced films. A 3<sup>2</sup>-level factorial design was used to improve the approach. The effects of film appearance, disintegrating time, and in-vitro drug release behavior on the composition of Film-forming polymer(hydrocolloids) and Super disintegration were investigated. The in-vitro drug release and disintegration time of the optimized batch were found to be 91.83 percent and 29 sec, respectively. These positive conclusions demonstrated that mouth dissolving film of Telmisartan can be formulated using HPMC E15 as a film-forming polymer and Sodium Starch Glycolate as a super disintegrant for improving bioavailability and therapeutic outcome.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"2 ","pages":"Article 100064"},"PeriodicalIF":1.9,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025922000115/pdfft?md5=2e529dbd69625ceef89b1d4dd7d1b275&pid=1-s2.0-S2667025922000115-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48664425","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: 3

Mango (Mangifera indica L.) fiber concentrates: Processing, modification and utilization as a food ingredient 芒果(Mangifera indica L.)浓缩纤维:加工、改性及作为食品原料的利用

IF 1.9

Food Hydrocolloids for Health Pub Date : 2022-12-01 DOI: 10.1016/j.fhfh.2022.100096

Ruslan Mehadi Galib, Mahabub Alam, Rahmatuzzaman Rana, Rowshon Ara

{"title":"Mango (Mangifera indica L.) fiber concentrates: Processing, modification and utilization as a food ingredient","authors":"Ruslan Mehadi Galib, Mahabub Alam, Rahmatuzzaman Rana, Rowshon Ara","doi":"10.1016/j.fhfh.2022.100096","DOIUrl":"10.1016/j.fhfh.2022.100096","url":null,"abstract":"<div><p>Dietary fiber (DF) is an important health benefit component found mostly in fruit and vegetable products. The impacts of freeze and oven drying methods (WTC binder, Tuttlingen, Germany, 50 °C for 48 h) on the physicochemical and antioxidant properties of mango fiber concentrates (MFCs) of four varieties such as Amrupali, Ashwina, Himsagor and Fazli were studied. In comparison with oven dried MFCs, the swelling, water and oil holding capacities of the freeze dried MFCs showed a significant value. Freeze dried Ashwina MFCs showed the highest (<em>p</em><0.05) ascorbic acid content of 44.02 mg/100 g whereas, oven dried Fazli MFCs showed the lowest (<em>p</em><0.05) ascorbic acid content of 9.11 mg/100 g compared to all MFCs. Freeze dried Ashwina also had the highest (<em>p</em><0.05) DPPH (2, 2-diphenyl-1-picrylhydrazyl) radical scavenging activity of 40.83% among all MFCs. The significantly maximum total polyphenol contents of 22.77 mg GAE (gallic acid equivalent)/100 g were observed in freeze dried Amrupali among all MFCs. Total soluble solid was significantly higher in freeze dried Amrupali (8.06%) than in freeze dried Ashwina MFCs (7.48%). As a result, freeze dried MFCs might be used as a multifunctional component in a variety of agricultural products as well as in the food industry.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"2 ","pages":"Article 100096"},"PeriodicalIF":1.9,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025922000437/pdfft?md5=742036eef7c82e532cec58bf7fb3052e&pid=1-s2.0-S2667025922000437-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49425595","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: 2

Nanocarrier from water extract solution of Auricularia auricula for zinc delivery 黑木耳水提液制备纳米锌载体

IF 1.9

Food Hydrocolloids for Health Pub Date : 2022-12-01 DOI: 10.1016/j.fhfh.2022.100070

Xiaoting Yu , Yannan Chen , Shanghua Xing , Deyang Yu , Mingqian Tan

{"title":"Nanocarrier from water extract solution of Auricularia auricula for zinc delivery","authors":"Xiaoting Yu , Yannan Chen , Shanghua Xing , Deyang Yu , Mingqian Tan","doi":"10.1016/j.fhfh.2022.100070","DOIUrl":"10.1016/j.fhfh.2022.100070","url":null,"abstract":"<div><p>Food-borne nanoparticles (FNs) may have potential for microelement delivery due to their good biocompatibility and healthy benefits. In this paper, hydrophilic FNs with ultra-small size of 1.7 nm were prepared from the water extract solution of <em>Auricularia auricula</em> by hydrothermal method. The structural characterization showed that Zn(II)-FNs were formed after the interaction of abundant functional groups like amino, hydroxyl, and carboxyl functional groups on the surface of FNs with Zn<sup>2+</sup>. The Zn(II)-FNs showed better cell compatibility than ZnSO<sub>4</sub> and zinc gluconate with no visible cytotoxicity at concentrations up to 75 μg/mL for the normal rat kidney cells. Less than 5% hemolysis rate was found when the concentration of Zn(II)-FNs was 5 mg/mL after incubation for 3h. The biodistribution experiments indicated that Zn(II)-FNs had no obvious toxic effect after being orally administrated at a dose of 500 mg/kg mouse body weight, and Zn(II)-FNs were present in the stomach, intestine, lung, liver, and kidney. Our data indicated that FNs collected from <em>Auricularia auricula</em> water extract solution might act as a safe and effective nanocarrier for Zn(II).</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"2 ","pages":"Article 100070"},"PeriodicalIF":1.9,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025922000176/pdfft?md5=8891813c9a852a4b02f4e9590f3f67c2&pid=1-s2.0-S2667025922000176-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48466836","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

Emulsifying activity of commercial sugar beet pectins with aromatic and aliphatic oils 商品甜菜果胶与芳香油和脂肪油的乳化活性

IF 1.9

Food Hydrocolloids for Health Pub Date : 2022-12-01 DOI: 10.1016/j.fhfh.2022.100099

Vivien Pham , Blanca Elizabeth Morales-Contreras , Fanbin Kong , Louise Wicker

{"title":"Emulsifying activity of commercial sugar beet pectins with aromatic and aliphatic oils","authors":"Vivien Pham , Blanca Elizabeth Morales-Contreras , Fanbin Kong , Louise Wicker","doi":"10.1016/j.fhfh.2022.100099","DOIUrl":"https://doi.org/10.1016/j.fhfh.2022.100099","url":null,"abstract":"<div><p>Commercial sugar beet pectin (SBP), 1.5% (w/v), was emulsified with three structurally different oils at 15% (w/v), aromatic limonene, aliphatic medium chain triglycerides (MCT), and aliphatic rice bran oil (RBO). Stability of RBO emulsified with four commercial pectins was determined. Emulsions had volume-based diameter, (D<sub>4,3</sub> values) ≤ 2 μm at day 0. Emulsions made with limonene showed the largest particle size increase from day 0 to day 1 (≤3.34 μm) and reached 10 μm by day 9. Emulsions made with MCT had similar (p>0.05) particle sizes between day 1 and day 30 (≤3.83 μm); emulsions made with RBO had similar (p>0.05) particle sizes throughout the entire study (≤3.77 μm). Light microscopy images reflected similar trends as particle size data. Emulsions prepared with RBO were fitted following the Power-Law model and displayed shear-thinning behavior with a flow behavior index of 0.940 or 0.894 at day 0 and 30, respectively. Emulsions prepared with four commercial pectins and RBO had similar particle size and light microscopy, but consistency index was higher and more shear thinning after 30 days in two pectins. Commercial beet pectins had similar protein content, degree of esterification, molecular weight and surface hydrophobicity. Galacturonic acid content and neutral sugar content varied between pectins. Particle size, light microscopy and rheological parameters show variability in SBP emulsion stability with aromatic and different aliphatic oils. For emulsions prepared with a single oil, RBO, emulsion stability varies between different lots of pectin that is not predicted by typical specifications of commercial SBP.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"2 ","pages":"Article 100099"},"PeriodicalIF":1.9,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025922000462/pdfft?md5=210380df059d3387f300369b796b4346&pid=1-s2.0-S2667025922000462-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136983497","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: 1

Guava seed polysaccharides ameliorate the inflammatory status in PC-3 xenograft mice 番石榴籽多糖可改善PC-3异种移植小鼠的炎症状态

IF 1.9

Food Hydrocolloids for Health Pub Date : 2022-12-01 DOI: 10.1016/j.fhfh.2022.100068

Hsiao-Chien Lin , Jin-Yuarn Lin

{"title":"Guava seed polysaccharides ameliorate the inflammatory status in PC-3 xenograft mice","authors":"Hsiao-Chien Lin , Jin-Yuarn Lin","doi":"10.1016/j.fhfh.2022.100068","DOIUrl":"10.1016/j.fhfh.2022.100068","url":null,"abstract":"<div><p>This work evaluates the effects of guava seed polysaccharide (GSPS) on inflammatory status in the experiment mice under PC-3 human prostate cancer stress for 4 weeks. Dietary control (DC group, 0 mg GSPS/kg BW/day), 50 (GL group), 250 (GM group) as well as 500 mg GSPS/kg BW/day (GH group) by gavage, positive control (PC group, 1 mg paclitaxel/week, i.p.) and non-treatment control (NTC group, normal mice without treatment) were designed in the experiment. Changes in tumor weights, serum non-specific antibody titers, Th1/Th2 cytokines secreted by splenocytes and pro-/anti-inflammatory cytokines secreted by peritoneal macrophages from the experiment mice were measured. As a result, GH group significantly (<em>P</em> < 0.05) decreased serum (IgM+IgA)/IgG ratio, but GL and GM groups slightly increased (IgM+IgA)/IgG ratios compared to that of DC group, demonstrating a differential effect on the serum antibody profile. Even though GSPS administration just slightly (<em>P</em> > 0.05) enhanced the effect to decrease tumor weights, there was a significantly (<em>P</em> < 0.05) negative correlation between tumor weights and (IgM+IgA)/IgG antibody titer ratios. GSPS administrations enhanced a Th2-inclined immune balance in splenocytes and anti-inflammatory responses in peritoneal macrophages in the experiment mice. Pro-inflammatory cytokine secretions by peritoneal macrophages were positively correlated with PC-3 tumor weights <em>in vivo</em>, inferring that anti-inflammatory cytokine secretions increased <em>in vivo</em> may decrease PC-3 tumor weight. Taken together, our results evidence that GSPS administrations ameliorated the inflammatory status in the experiment mice under PC-3 prostate cancer stress via regulating Th1/Th2 and pro-/anti-inflammatory cytokine secretion profiles toward Th2-inclined and anti-inflammatory immunity.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"2 ","pages":"Article 100068"},"PeriodicalIF":1.9,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025922000152/pdfft?md5=94ec3fec3d304b3235ad47794f5395ca&pid=1-s2.0-S2667025922000152-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42270710","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: 3

Investigation of the effect of nanocellulose on delaying the in vitro digestion of protein, lipid, and starch 纳米纤维素延缓蛋白质、脂质和淀粉体外消化作用的研究

IF 1.9

Food Hydrocolloids for Health Pub Date : 2022-12-01 DOI: 10.1016/j.fhfh.2022.100098

Ling Chen , Ruoxuan Deng , Wallace Yokoyama , Fang Zhong

{"title":"Investigation of the effect of nanocellulose on delaying the in vitro digestion of protein, lipid, and starch","authors":"Ling Chen , Ruoxuan Deng , Wallace Yokoyama , Fang Zhong","doi":"10.1016/j.fhfh.2022.100098","DOIUrl":"10.1016/j.fhfh.2022.100098","url":null,"abstract":"<div><p>Nanocellulose (NC) has the potential to be used as a dietary fiber supplementation in functional foods that can help to improve overall health. However, the effect of NC on macronutrients and the precise mechanisms still remain unclear. An <em>in vitro</em> digestion model was used to investigate the effect of NC on the digestion of proteins, lipids and starch. It was found that NC at low concentration (0.5 wt.%) has a significant inhibitory effect on starch digestion with the inhibition ratio of 14.3%, but no obvious effect on the digestion of lipids and protein. The delay of starch digestion was attributed to the interaction of NC with the pancreatic amylase through static quenching, examined by the fluorescence spectroscopy. NC exhibited a great adsorption capacity on <em>α-</em>amylase with the enzyme activity inhibition ratio of 14.6%, and the number of NC binding sites on <em>α-</em>amylase was 1-2. This study indicate dietary fibers like NC could delay starch digestion and be used in functional foods to help people with obesity and other specialized needs.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"2 ","pages":"Article 100098"},"PeriodicalIF":1.9,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025922000450/pdfft?md5=9dd29dc2d8e521d7b759fbaa0bb1e986&pid=1-s2.0-S2667025922000450-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49299439","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: 1

Recent advances in lipid-protein conjugate-based delivery systems in nutraceutical, drug, and gene delivery 基于脂蛋白偶联物的递送系统在营养、药物和基因递送中的最新进展

IF 1.9

Food Hydrocolloids for Health Pub Date : 2022-12-01 DOI: 10.1016/j.fhfh.2022.100054

Thilini Dissanayake , Xiaohong Sun , Lord Abbey , Nandika Bandara

{"title":"Recent advances in lipid-protein conjugate-based delivery systems in nutraceutical, drug, and gene delivery","authors":"Thilini Dissanayake , Xiaohong Sun , Lord Abbey , Nandika Bandara","doi":"10.1016/j.fhfh.2022.100054","DOIUrl":"10.1016/j.fhfh.2022.100054","url":null,"abstract":"<div><p>Lipid and protein-based delivery systems have long been used to deliver active compounds such as drugs, genes, and nutraceuticals. These delivery systems are fabricated to overcome issues of pure active compounds, which include rapid release and metabolism, poor solubility, low stability, poor bioavailability, poor bioaccessibility, and toxicity. However, there are limitations of lipids and proteins that restrict their efficient use in the delivery systems. Lipid-protein conjugation is an emerging technique for fabricating novel delivery systems that provide the advantages of having both proteins and lipids in one delivery system. In addition, these conjugates have a much better synergistic effect and desirable properties inside the body than single carriers. Among them, colloidal and biological stability, enhanced mechanical strength, controlled release, higher circulation time, targeted delivery, less cytotoxicity, higher loading capacity, co-encapsulation, and enhanced bioavailability are key outcomes. Despite recent technological advancement, there are still drawbacks to lipid-protein conjugate-based delivery systems that should be addressed in future research studies. This review is focused on critically evaluating the importance of lipid and protein as delivery systems, benefits of lipid-protein conjugation, conjugation methods, various applications of lipid-protein conjugation in drugs, genes, and nutraceutical delivery, and identifying research challenges and future research directions.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"2 ","pages":"Article 100054"},"PeriodicalIF":1.9,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025922000024/pdfft?md5=00d374e3cbcb46efe8af2f497e0cc176&pid=1-s2.0-S2667025922000024-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49445652","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: 8