Food Hydrocolloids for Health最新文献_第4页

Influence of hydrodynamic cavitation on functional, nutritional, and structural characteristics of egg-white protein hydrolysates 水力空化对蛋清蛋白水解物功能、营养和结构特性的影响

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-08-22 DOI: 10.1016/j.fhfh.2023.100153

Niveditha Asaithambi, Poonam Singha, Sushil Kumar Singh

{"title":"Influence of hydrodynamic cavitation on functional, nutritional, and structural characteristics of egg-white protein hydrolysates","authors":"Niveditha Asaithambi, Poonam Singha, Sushil Kumar Singh","doi":"10.1016/j.fhfh.2023.100153","DOIUrl":"10.1016/j.fhfh.2023.100153","url":null,"abstract":"<div><p>The present work demonstrates the effect of hydrodynamic cavitation (HC) (2 mm Orifice plate) as a pretreatment for egg white protein hydrolysates (EWPH) production. The obtained EWPH was evaluated for various physiochemical (degree of hydrolysis), functional (emulsifying, foaming), structural and nutritional properties (antioxidant activity and <em>in-vitro</em> digestibility). The egg white solutions (5% solid content) were pretreated for 10, 15 and 20 min with HC and later hydrolyzed using papain enzyme for 90 min. The structural analysis revealed that HC unfolded the protein structure which was confirmed through the formation of β-sheet (from 15 to 46%) and loss of α-helix (34 to 14%) content with increasing treatment time. Through the exposure of hydrophobic bonds, the degree of hydrolysis and surface hydrophobicity increased, which eventually improved the nutritional and functional properties of EWPH. The HC-15 min treated samples had the highest zeta potential (-25.4 mV) with the lowest average particle size (346.5 nm) and denaturation temperature (70.67°C). Further increase in treatment time led to instability of hydrolysates. HC effectively improved the functional and nutritional properties of EWPH and a treatment time of 15 min is recommended for obtaining EWPH with improved properties.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2023-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49483914","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

Cooking, sensory and in-vitro digestibility characteristics of rice as affected by rice-water ratio and karaya gum concentration 米水比和卡拉亚胶浓度对稻米蒸煮、感官和体外消化率的影响

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-08-22 DOI: 10.1016/j.fhfh.2023.100152

Nafiya Qadir, Idrees Ahmed Wani

{"title":"Cooking, sensory and in-vitro digestibility characteristics of rice as affected by rice-water ratio and karaya gum concentration","authors":"Nafiya Qadir, Idrees Ahmed Wani","doi":"10.1016/j.fhfh.2023.100152","DOIUrl":"10.1016/j.fhfh.2023.100152","url":null,"abstract":"<div><p>Cooked rice has high starch digestibility. Prolonged and excess consumption of polished rice has been associated with the incidence of diabetes amongst rice eating populations. Therefore, researchers are working on extensively to devise strategies that could retard digestion of cooked rice. Keeping this fact into consideration, four rice cultivars (SR-4, K-39, <em>Mushq Budij</em> and <em>Zhag</em>) grown in Kashmir were milled and cooked with varying concentrations (0, 2.5 and 5.0% w/w, rice basis) of karaya gum at different rice-water ratios (1:10 and 1:1.8). The prepared rice samples were evaluated for cooking and sensory properties, <em>in-vitro</em> digestibility and structural characteristics. Cooking of rice with karaya gum (2.5–5.0%) at large rice-water ratio (1:10) increased minimum cooking time (19.0–25.0 min) and water uptake ratio (3.23–4.69) of samples. Also, rice cooked in excess water had better sensory acceptability scores than those cooked in less water. At large rice-water ratio, <em>Zhag</em> rice prepared with karaya gum (2.5%) had acceptable hardness and flavour scores. With increase in gum concentration, the equilibrium starch hydrolysis percentage (C<sub>∞</sub>) and estimated glycemic index (eGI) scores of cooked rice decreased, irrespective of cultivars and rice-water ratio. Maximum reduction in C<sub>∞</sub> was observed for <em>Mushq Budij</em> rice (85.20%) prepared with karaya gum (5.0%) at large rice-water ratio (1:10). Fourier transform infrared spectra of gum cooked rice samples revealed shifting of peak at 3250.0 cm<sup>−1</sup> to higher intensities indicating hydrogen bonding interaction of starch and gum. From X-ray diffraction studies, the highest relative crystallinity (16.20%) was observed for rice prepared with 5.0% gum concentration. Therefore, cooking of rice with karaya gum at large rice–water ratio can be considered to slow down starch hydrolysis process of cooked rice.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2023-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47633472","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

Characterization and encapsulation efficiency of zein nanoparticles loaded with chestnut fruit shell, cedar and sweetgum bark extracts 栗子果壳、雪松和甜树胶皮提取物负载玉米醇溶蛋白纳米颗粒的表征和包封效率

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-08-12 DOI: 10.1016/j.fhfh.2023.100151

Dilara Konuk Takma , Semra Bozkurt , Mehmet Koç , Figen Korel , Hilal Şahin Nadeem

{"title":"Characterization and encapsulation efficiency of zein nanoparticles loaded with chestnut fruit shell, cedar and sweetgum bark extracts","authors":"Dilara Konuk Takma , Semra Bozkurt , Mehmet Koç , Figen Korel , Hilal Şahin Nadeem","doi":"10.1016/j.fhfh.2023.100151","DOIUrl":"10.1016/j.fhfh.2023.100151","url":null,"abstract":"<div><p>Zein nanoparticles (ZNPs) loaded with bioactive extracts of chestnut (<em>Castanea sativa</em> Mill.) shell, cedar (<em>Cedrus libani</em>) and sweetgum (<em>Liquidambar orientalis</em>) bark wastes were produced using different methods. Nanoprecipitation, high-speed homogenization and ultrasonic homogenization allowed the fabrication of ZNPs with particle sizes smaller than 202.40 nm, 430.25 nm and 325.50 nm, respectively. The smallest nanoparticle size was achieved at 132.81 nm for sweetgum bark extract-loaded ZNPs obtained by the nanoprecipitation method. Encapsulation efficiency (EE) was between 34.03 and 96.83% for all zein nanoparticles fabricated under different mixtures and process conditions. Zein concentration and extract ratio played an essential role in the EE of nanoparticles. The best conditions were determined to obtain the desired properties of ZNPs based on particle size, polydispersity index and EE by using a central composite rotatable design. The nanoprecipitation method was more appropriate for producing chestnut and cedar shell/bark extract-loaded nanoparticles. In contrast, the high-speed homogenization method was suitable for producing sweetgum bark extract-loaded nanoparticles. As a result of the encapsulation of various shell/bark extracts within zein nanoparticles, value-added products were generated from wastes having bioactive compounds. The developed zein nanoparticles for each extract type would offer eco-friendly, simple and safe food processing and packaging systems.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2023-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46448053","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

Multiple effects of oil addition and freezing-reheating treatment on the in vitro starch digestibility of rice grains 添加油脂和冷冻再加热处理对米粒淀粉体外消化率的多重影响

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-08-10 DOI: 10.1016/j.fhfh.2023.100150

Masatsugu Tamura , Yukari Saito , Takahiro Saito , Hideaki Kobayashi , Akifumi Mikami , Yoshimasa Sasahara

{"title":"Multiple effects of oil addition and freezing-reheating treatment on the in vitro starch digestibility of rice grains","authors":"Masatsugu Tamura , Yukari Saito , Takahiro Saito , Hideaki Kobayashi , Akifumi Mikami , Yoshimasa Sasahara","doi":"10.1016/j.fhfh.2023.100150","DOIUrl":"10.1016/j.fhfh.2023.100150","url":null,"abstract":"<div><p>The objective of this study was to investigate the multiple effects of the addition of oils and freezing-reheating treatment, which are characteristics of frozen rice, on the starch digestibility of rice grains. Either rapeseed oil or its emulsifier was added to the polished grains at a weight ratio of 1.2%, stirred, and cooked. Cooked grains were frozen, stored in a freezer at -20 °C, and reheated in a microwave oven to prepare frozen-reheated grains. While the equilibrium concentration of starch hydrolysis (C<sub>∞</sub>) was significantly higher for frozen-reheated grains (98.30%–110.92%) than for cooked grains (95.35%–97.91%), the kinetic constant (k) was significantly lower for frozen-reheated grains (7.39 × 10<sup>−3</sup>–8.98 × 10<sup>−3</sup> min<sup>−1</sup>) than for cooked grains (9.16 × 10<sup>−3</sup>–9.45 × 10<sup>−3</sup> min<sup>−1</sup>). The eGI ranged from 86.42 to 89.98 and was not significantly affected by the addition of oils, freezing-reheating, or the interaction. The results suggested that C<sub>∞</sub> and k of rice grains was not affected by the addition of 1.2% of oils and interaction but was affected by freezing-reheating.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2023-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45631851","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

In vivo antidiabetic effect and antioxidant potential of Stevia Rebaudiana mixed with Tragacanth gum in orange nectar 甜菊与Traacanth树胶在柑桔花蜜中的体内抗糖尿病作用和抗氧化潜力。

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-08-09 DOI: 10.1016/j.fhfh.2023.100147

Ikram Nabi , Yacine Nait Bachir , Salim Djellouli , Megatli Smain , Amel Hadj-Ziane-Zafour

{"title":"In vivo antidiabetic effect and antioxidant potential of Stevia Rebaudiana mixed with Tragacanth gum in orange nectar","authors":"Ikram Nabi , Yacine Nait Bachir , Salim Djellouli , Megatli Smain , Amel Hadj-Ziane-Zafour","doi":"10.1016/j.fhfh.2023.100147","DOIUrl":"10.1016/j.fhfh.2023.100147","url":null,"abstract":"<div><p>The objective of this research was to develop a novel low-sugar orange nectar using Stevia Rebaudiana and tragacanth gum, aiming to enhance the anti-hyperglycemic effect and antioxidant stability. The experimental design involved varying two levels of Stevia and tragacanth gum, including central points. The oxidative stability and organoleptic test were required for the selection. The impact of daily consumption of the optimal nectar on postprandial glycemia was assessed in diabetic Wistar rats.</p><p>The results demonstrated that formulation F1, containing 0.5% tragacanth and 0.03% Stevia, achieved the highest organoleptic score (9.55) and exhibited the greatest stability, with half-life times of 83.87 days at 4 °C and 76.26 days at 25 °C. The in-vivo antidiabetic study revealed a positive effect of this formulation in preventing postprandial hyperglycemia and weight gain. This research clearly highlights the importance of incorporating 0.03% Stevia and 0.5% tragacanth in the formulation of low-sugar orange nectar to ensure functional efficacy and technological stability.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2023-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44351007","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

Chitosan-polypeptide nanocomplexes crosslinked by a natural crosslinker enhanced the intestinal permeability of black tea polyphenol 天然交联的壳聚糖-多肽纳米复合物增强了红茶多酚的肠道通透性

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-08-02 DOI: 10.1016/j.fhfh.2023.100148

Yike Jiang , Zhenzhen Ge , Qingrong Huang

{"title":"Chitosan-polypeptide nanocomplexes crosslinked by a natural crosslinker enhanced the intestinal permeability of black tea polyphenol","authors":"Yike Jiang , Zhenzhen Ge , Qingrong Huang","doi":"10.1016/j.fhfh.2023.100148","DOIUrl":"https://doi.org/10.1016/j.fhfh.2023.100148","url":null,"abstract":"<div><p>The discrepancy between <em>in vitro</em> and <em>in vivo</em> bioefficacies of hydrophilic polyphenols often stems from their low intestinal permeabilities. Chitosan (CS)-based polysaccharide-polypeptide nanocomplexes are promising delivery systems for enhancing the intestinal permeability of hydrophilic polyphenols. However, these nanocomplexes are intrinsically susceptible to pH changes, which limits their applications. In this study, the nanocomplexes self-assembled by CS and caseinophosphopeptides (CPPs) were crosslinked by a natural crosslinker genipin, aiming to improve their pH stabilities. The crosslinking reaction altered not only the size, surface charge, and morphology but also the microstructures of the CS-CPPs nanocomplexes (CCNs). Compared to the non-crosslinked counterparts, genipin-crosslinked CCNs (GCCNs) showed higher stability against pH change as they were more resistant to acid-induced dissociation at gastric pH. GCCNs were further used to encapsulate theaflavin-3,3′-digallate (TF-3), an important polyhydroxylated polyphenol in black tea that has low intestinal permeability. Encapsulation of TF-3 also influenced the physicochemical features of the nanocomplexes. Notably, loading in GCCNs significantly enhanced the <em>in vitro</em> intestinal permeability of TF-3. This study demonstrated that GCCNs not only had high pH stability but also had the capacity to enhance the <em>in vitro</em> intestinal permeability of TF-3.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2023-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49717902","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: 1

Effect of non-digestible oligosaccharides on body weight in overweight and obese adults: A systematic review and meta-analysis of randomised controlled trials 不易消化低聚糖对超重和肥胖成年人体重的影响：随机对照试验的系统综述和荟萃分析

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-07-27 DOI: 10.1016/j.fhfh.2023.100146

Fayrouz Al Haj Moussa, Iain A Brownlee

{"title":"Effect of non-digestible oligosaccharides on body weight in overweight and obese adults: A systematic review and meta-analysis of randomised controlled trials","authors":"Fayrouz Al Haj Moussa, Iain A Brownlee","doi":"10.1016/j.fhfh.2023.100146","DOIUrl":"10.1016/j.fhfh.2023.100146","url":null,"abstract":"<div><p>Experimental studies suggest potential anti-obesity effects of non-digestible oligosaccharides (NDOs). This study aimed to evaluate the effect of NDO intake on body weight and other anthropometric parameters in overweight or obese adults through a systematic review and meta-analysis of RCTs.</p><p>Multiple databases were searched for relevant randomised, controlled trials on NDOs and body weight or associated outcomes. Statistical pooling of data for meta-analysis was performed using the generic inverse-variance method with random-effects models.</p><p>Nine trials were included post-screening (<em>n</em> = 455 participants). Increased intake of NDOs resulted in statistically significant reduction in body weight (MD=-0.87 kg [95% CI:-1.55,0.20], <em>p</em> = 0.01) and body fat (-1.56 kg [95% CI:-2.23,-0.89], <em>p</em><0.00001) relative to control. A risk of bias assessment revealed potential for improvement in reporting/design of most trials.</p><p>Increased intake of NDOs significantly reduced body weight and body fat in healthy, overweight and obese adults. This effect was modest and should therefore be interpreted cautiously.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2023-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43120324","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: 1

Atovaquone smart lipid system: Design, statistical optimization, and in-vitro evaluation 阿托伐酮智能脂质系统:设计，统计优化和体外评估

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-07-22 DOI: 10.1016/j.fhfh.2023.100144

Hardik Rana, Drashti Patel, Vaishali Thakkar, Tejal Gandhi

{"title":"Atovaquone smart lipid system: Design, statistical optimization, and in-vitro evaluation","authors":"Hardik Rana, Drashti Patel, Vaishali Thakkar, Tejal Gandhi","doi":"10.1016/j.fhfh.2023.100144","DOIUrl":"10.1016/j.fhfh.2023.100144","url":null,"abstract":"<div><p>The research was undertaken to design, develop and characterize the smart lipid system of an inadequate bioavailable Atovaquone (ATQ). The poor aqueous solubility and dissolution are the major constrain of inadequate bioavailability. The solubility study reveals that Labrasol-ALF (L-ALF), Tween 80, and Trancutol®P (TP) were screened as oil, surfactant, and co-surfactant, respectively. The pseudo ternary diagram was constructed to locate the appropriate amount of each ingredient, and a 1:3:1 ratio of <span>l</span>-ALF: Tween 80: TP was chosen. The effect of precipitation inhibitor was assessed using the parachute effect. Soluplus® (SP) was chosen as a precipitation inhibitor at 5%. Ishikawa diagram and qualitative risk assessment were performed to screen the critical material attributes (CMAs) and critical process parameters (CPPs). <span>d</span>-optimal mixture design was explored for the optimization of the formulation. The amount of oil, surfactant, and co-surfactant was screened as independent variables, whereas globule size, poly-dispersibility index (PDI), and solubility were designated dependent variables. The design batches were evaluated for the in-vitro dissolution rate, PDI, zeta potential, globule size, etc. The optimal region was located using an overlay plot. The optimized formulation has shown a 97.91% drug release within 1 h. The value of zeta potential (-27.43 mV) and PDI (0.468) indicates the stability of the formulation. The parachute effect had explored for the selection of precipitation inhibitors. SP was able to increase the solubility of ATQ and reduce the precipitation of the drug. The amount of <span>l</span>-ALF, Tween, 80and TP was significant for the formulation of SNEDDS. The formulation was novel, effective, patient-friendly, and industry oriented<em>.</em></p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2023-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42802890","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

Fabrication of rice bran oil nanoemulsion and conventional emulsion with Mustard Protein Isolate as a novel excipient: Focus on shelf-life stability, lipid digestibility and cellular bioavailability 以芥菜分离蛋白为辅料制备米糠油纳米乳和常规乳剂:研究其保质期稳定性、脂质消化率和细胞生物利用度

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-07-20 DOI: 10.1016/j.fhfh.2023.100143

Trina Das , Niloy Chatterjee , Amrita Chakraborty , Arpita Banerjee , Sudip Baran Haiti , Sriparna Datta , Helen Chattopadhyay , Pubali Dhar

{"title":"Fabrication of rice bran oil nanoemulsion and conventional emulsion with Mustard Protein Isolate as a novel excipient: Focus on shelf-life stability, lipid digestibility and cellular bioavailability","authors":"Trina Das , Niloy Chatterjee , Amrita Chakraborty , Arpita Banerjee , Sudip Baran Haiti , Sriparna Datta , Helen Chattopadhyay , Pubali Dhar","doi":"10.1016/j.fhfh.2023.100143","DOIUrl":"10.1016/j.fhfh.2023.100143","url":null,"abstract":"<div><p>Proteins are one of the many effective biomolecules found in oilseed meals. In order to formulate an oil-in-water nanoemulsion based lipophilic nutraceutical delivery vehicle for Rice Bran oil (RBO) rich in γ-oryzanol, we used mustard seed meal protein isolate (MPI) as a novel natural surfactant together with a small molecular weight co-surfactant Tween 20 in various ratios (3:1, 1:1, 1:3) to stabilize the heterogeneous system. The oxidative stability, physico-chemical characterization in response to pH and ionic strength, shelf-life, and storage of the nanoemulsions containing 1% surfactant in total, comprising different ratios of MPI and Tween 20 were optimised to form an efficient biphasic surfactant system. The oil-in-water nanoemulsions fabricated utilizing high energy approach, i.e. high pressure homogenisation method was found to reduce dispersed phase particles size in the range of 150–160 nm. Minimal non-significant variation in droplet size and surface charge over the 8 weeks storage periods proves their excellent shelf-life stability. The use of MPI as surfactant for the delivery system also increased the lipid fraction digestibility releasing 70% of the fatty acids from dispersed phase oil droplets in simulated intestinal phase of three step <em>in vitro</em> digestion of nanoemulsion as compared to its conventional counterpart. The γ-oryzanol rich nanoemulsions improved prophylactic effectiveness against ROS in terms of overall cell survival and cell membrane integrity. The results will pave new domains to use MPI as surface active agents for delivery system formulation enriched with nutraceuticals and phytochemicals possessing superior functional advantages, bioavailability and antioxidative potentials.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2023-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43895413","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: 2

Acute and subacute in vivo safety assessment of developed chitosan derivatives for food applications 用于食品应用的壳聚糖衍生物的急性和亚急性体内安全性评估

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-07-20 DOI: 10.1016/j.fhfh.2023.100145

T.P. Punarvasu, K.V. Harish Prashanth

{"title":"Acute and subacute in vivo safety assessment of developed chitosan derivatives for food applications","authors":"T.P. Punarvasu, K.V. Harish Prashanth","doi":"10.1016/j.fhfh.2023.100145","DOIUrl":"10.1016/j.fhfh.2023.100145","url":null,"abstract":"<div><p>The acute and subacute studies of two chitosan derivatives was conducted by oral administration on Swiss albino mice. Chitosan soluble derivatives were prepared by depolymerization method using potassium persulfate. <sup>13</sup>C NMR data have revealed that Low Molecular Weight Chitosan (LMWC) has higher (∼70%) ‘acetylated’ residues and Self Assembled Chitosan Microparticles (SAMC) consists of ‘deacetylated’ residues. For acute toxicity study, a single dose of two concentrations 2000 and 5000 mg/kg bw of the chitosan derivatives (LMWC, or SAMC) was given orally to healthy mice. Results indicated that the LD<sub>50</sub> value for chitosan derivatives was greater than 5000 mg/kg bw. In the sub-acute toxicity studies, administration of concentrations 1000 and 2000 mg/kg bw dose of chitosan derivatives (repeated daily dose for 28 days) also did not reveal any toxicological changes in clinical observations, <em>viz.</em> relative organs, body weight, food consumption, biochemical parameters studied, antioxidant markers, and histopathological studies has been compared with control group. Together, present systematic study supports the oral administration of non-viscous and soluble chitosan derivatives (LMWC & SAMC) will have no toxicity may be safe to use in food and pharma applications.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2023-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44490211","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