Food Hydrocolloids for Health最新文献_第5页

Liposome mediated encapsulation and role of chitosan on modulating liposomal stability to deliver potential bioactives-A review 脂质体介导的包封及壳聚糖在调节脂质体稳定性传递潜在生物活性中的作用综述

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-06-23 DOI: 10.1016/j.fhfh.2023.100142

Jean Mary Joy , Amruth P , Rosemol Jacob M , Pavan Kumar Dara , V. Renuka , R. Anandan

{"title":"Liposome mediated encapsulation and role of chitosan on modulating liposomal stability to deliver potential bioactives-A review","authors":"Jean Mary Joy , Amruth P , Rosemol Jacob M , Pavan Kumar Dara , V. Renuka , R. Anandan","doi":"10.1016/j.fhfh.2023.100142","DOIUrl":"https://doi.org/10.1016/j.fhfh.2023.100142","url":null,"abstract":"<div><p>Liposomes are amphiphilic structures widely explored for the encapsulation of various active ingredients in the area of pharmaceutics, cosmetics and numerous others. Wherein, the conventional liposomal structure is found to possess certain drawbacks with regard to their stability and release kinetics of active ingredients. Chitosan is a natural polysaccharide that exhibits structural stability, excellent biocompatibility, biodegradability, flexibility, non-immunogenicity and targetability. Coating of chitosan to liposomes have found to modulate the bio functionality of liposome vesicles in terms of stability and release kinetics and therefore chitosan coated liposomes (chitosomes) remain as efficient carrier to transport potential bioactives to the targeted sites effectively. This review highlights the liposomal mediated encapsulation methods and induces insights to employ modulation of liposomal stability by chitosan coating to liposomes for the facile transport of active ingredients for multiple applications.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2023-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49717960","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

Real time microcalorimetric profiling of prebiotic inulin metabolism 益生元菊糖代谢的实时微热量分析

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-06-10 DOI: 10.1016/j.fhfh.2023.100141

Mansa Fredua-Agyeman , Simon Gaisford

{"title":"Real time microcalorimetric profiling of prebiotic inulin metabolism","authors":"Mansa Fredua-Agyeman , Simon Gaisford","doi":"10.1016/j.fhfh.2023.100141","DOIUrl":"https://doi.org/10.1016/j.fhfh.2023.100141","url":null,"abstract":"<div><p>The <em>in vitro</em> assessment of prebiotics involves elaborate microbiological techniques or a combination of culture techniques and molecular methods. In this study, the isothermal microcalorimeter, an instrument which can monitor the real time growth of bacteria was applied to investigate the prebiotic effect of inulin in real time. Fresh and standardized frozen faecal slurries were prepared, placed and monitored in the isothermal microcalorimeter. The faecal samples and commercial probiotic strains <em>Lactobacillus acidophilus</em> LA-5®, <em>Bifidobacterium lactis</em> BB-12® were cultured in a mixed medium of cooked meat medium (CMM) and brain heart infusion (BHI) broth with and without supplementation with inulin and monitored in the microcalorimeter. The results showed power-time (<em>p-t</em>) curves that were characteristic for the samples. The <em>p-t</em> curves of the fresh and frozen faecal samples were similar. Augmented microbial activity was observed when the faecal sample was inoculated into CMM-BHI mixed broth with significant enhancement of microbial activity detected in the presence of inulin which was reproducible. Deconvoluted <em>p-t</em> curves showed multiple peaks with time and intensity variance depending on presence or absence of inulin suggesting possible differences in utilization of inulin by the different groups of bacteria in the polymicrobial sample. <em>P-t</em> curves of the pure species did not show any significant change when inulin was supplemented into the medium likely due to the inability of the bacteria to primarily utilize inulin.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2023-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49717951","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

Pairing physical and sensory properties of dysphagia thickeners to understand disliking 结合吞咽困难增稠剂的物理和感官特性来理解厌恶

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-05-23 DOI: 10.1016/j.fhfh.2023.100140

R. Baixauli, A. Dobiašová, A. Tarrega, L. Laguna

{"title":"Pairing physical and sensory properties of dysphagia thickeners to understand disliking","authors":"R. Baixauli, A. Dobiašová, A. Tarrega, L. Laguna","doi":"10.1016/j.fhfh.2023.100140","DOIUrl":"10.1016/j.fhfh.2023.100140","url":null,"abstract":"<div><p>Patients with dysphagia who adhere to drinking thickened water is still a challenge, as patients dislike it and it does not quench their thirst. The objective of this study was to relate the physical properties of six commercial thickeners based on gums, modified starch, or mixtures of modified starch and gums, to sensory characteristics and the liking and refreshing sensation. Therefore, viscosity, friction, adhesiveness, and firmness were obtained for all thickeners with and without artificial saliva. Sensory attributes for the six thickeners were obtained using the Flash Profile method; furthermore, acceptance and refreshing sensation were also studied. The results showed that high viscous thickeners without particle presence were preferred. These thickeners were gum-based and starch-dispersed, which were described as providing a viscous and smooth texture and being tasteless. Starch-based thickeners with starch granules with integrity had lower preference than gum-based or starch-dispersed thickeners, and were described as having a sandy and fluid texture, with an intense starch taste and aftertaste. Among the preferred thickeners (gum-based thickeners and starch-dispersed thickeners), a lower friction coefficient was related to a higher refreshing sensation, probably caused by a short oral residence.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2023-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45610181","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

Ovalbumin and sodium alginate complex coacervates as delivery system of β-carotene: Formation, characterization, and cookies fortification 卵清蛋白和海藻酸钠复合物凝聚作为β-胡萝卜素递送系统：形成、表征和饼干强化

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-05-22 DOI: 10.1016/j.fhfh.2023.100139

Alan Marques Farias , Augusto Bene Tomé Constantino , Edwin Elard Garcia-Rojas

{"title":"Ovalbumin and sodium alginate complex coacervates as delivery system of β-carotene: Formation, characterization, and cookies fortification","authors":"Alan Marques Farias , Augusto Bene Tomé Constantino , Edwin Elard Garcia-Rojas","doi":"10.1016/j.fhfh.2023.100139","DOIUrl":"10.1016/j.fhfh.2023.100139","url":null,"abstract":"<div><p>β-carotene (βC) is a liposoluble natural pigment important for human health due to their antioxidant and provitamin A activities but presents high chemistry instabilities which increases their oxidation in the presence of light, oxygen, high temperatures and low pHs. This research aimed to microencapsulate βC by complex coacervation of ovalbumin (OVA) and sodium alginate (NaAlg). The microencapsulation technique was employed at pH=4.0 and 8:1 OVA/NaAlg (w/w) ratio, after confirming their affinity with zeta potential, state diagram, turbidity, and isothermal trituration calorimetry analyses. The obtained microcapsules presented spherical morphology with well-defined core and high encapsulation efficiency (97.90%). The presence of OVA, NaAlg and βC in microcapsules was confirmed by the Fourier transformed infrared analyses. The in vitro simulation of the gastrointestinal digestion of the microcapsules revealed that 71.39% of microencapsulated βC was released in the intestines with 32.78% of bioaccessibility. The release kinetics of encapsulated βC demonstrated that the βC release mechanism occurs by Fickian diffusion. The addition of βC microcapsules in cookies improved by 2-fold the antioxidant activities compared to free βC microcapsules cookies. These results suggest that βC microcapsules formed by complex coacervation of OVA/NaAlg can be added efficiently in the fortification of cookies.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2023-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43493970","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

Trends in starch-based edible films and coatings enriched with tropical fruits extracts: a review 富含热带水果提取物的淀粉基可食用薄膜和涂料的发展趋势

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-05-20 DOI: 10.1016/j.fhfh.2023.100138

María Gabriela Kupervaser , Maria Victoria Traffano-Schiffo , María Luciana Dellamea , Silvia Karina Flores , Carola Andrea Sosa

{"title":"Trends in starch-based edible films and coatings enriched with tropical fruits extracts: a review","authors":"María Gabriela Kupervaser , Maria Victoria Traffano-Schiffo , María Luciana Dellamea , Silvia Karina Flores , Carola Andrea Sosa","doi":"10.1016/j.fhfh.2023.100138","DOIUrl":"10.1016/j.fhfh.2023.100138","url":null,"abstract":"<div><p>Petroleum-based food packaging materials are non-degradable and considerably affect the environment. In this context, edible films and coatings for food preservation represent a feasible alternative that could potentially reduce conventional non-biodegradable materials. It has been shown the suitability of starch as a non-toxic, widely available, low-cost and adequate film-forming biopolymer. In addition, natural compounds contained in tropical fruits are of great interest due to their proven antioxidant and antimicrobial properties, which are beneficial for the health of consumers and for obtaining more stable and safe foods. This review focuses on the new trends and benefits of incorporating tropical fruit extracts into starch-based edible films and coatings formulations as a source of bioactive compounds. The starch and fruit resources, extraction techniques, filmmaking methods, assays for determining functional properties and the potential uses of edible films and coatings in the food industry were stated and described.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2023-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45285420","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

Designing biphasic gels from dietary fiber sterculia gum by green approach using high energy radiation for biomedical applications 利用高能辐射的绿色方法设计膳食纤维球藻胶双相凝胶用于生物医学应用

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-05-06 DOI: 10.1016/j.fhfh.2023.100137

Baljit Singh, Vikrant Sharma, Rajender Kumar, Diwanshi Sharma

{"title":"Designing biphasic gels from dietary fiber sterculia gum by green approach using high energy radiation for biomedical applications","authors":"Baljit Singh, Vikrant Sharma, Rajender Kumar, Diwanshi Sharma","doi":"10.1016/j.fhfh.2023.100137","DOIUrl":"10.1016/j.fhfh.2023.100137","url":null,"abstract":"<div><p>Polysaccharides have been applied in food and biomedical applications. Bioactive dietary fiber sterculia gum (SG) has been used for treatment of diarrhea. Therefore, in present research, SG has been used for development of drug delivery (DD) system for controlled release of metronidazole to improve its pharmacotherapy for amoebic dysentery. Co-polymers were characterized by Cryo-scanning electron microscopy (Cryo-SEM), atomic force microscopy (AFM), Fourier transform infrared (FTIR) spectroscopy, <sup>13</sup>C nuclear magnetic resonance (NMR) spectroscopy,), X-ray diffraction (XRD), thermo gravimetric analysis (TGA) and differential scanning calorimetry (DSC). Haemolytic index values of grafted product was less than 5 percent and DPPH assay illustrated free radical scavenging of hydrogels and bigels 74.00 ± 0.003% and 47.00 ± 0.005% respectively. Mucoadhesion experiment demonstrated that both hydrogels and bigels exhibited adhesion with intestinal mucus membrane required 0.034 ± 0.004 and 0.037 ± 0.002 N detachment force during mucoadhesion test. Diffusion of metronidazole was slow in sustained manner with Fickian diffusion mechanism. Overall results revealed biocompatible, antioxidant, and mucoadhesive properties of sterculia gum based gels which may be useful for DD applications of gastrointestinal infections.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2023-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42074882","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

Evaluation of liposomal hydrocolloidal NPs loaded by tea tree oil as antifungal agent in vitro and in vivo investigations: Preclinical studies 茶树油负载的脂质体水胶体NPs作为体外和体内抗真菌剂的评价:临床前研究

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-04-30 DOI: 10.1016/j.fhfh.2023.100136

Ahmed M. Abd El- Salam , Amin Tahoun , Nemany A.N. Hanafy

{"title":"Evaluation of liposomal hydrocolloidal NPs loaded by tea tree oil as antifungal agent in vitro and in vivo investigations: Preclinical studies","authors":"Ahmed M. Abd El- Salam , Amin Tahoun , Nemany A.N. Hanafy","doi":"10.1016/j.fhfh.2023.100136","DOIUrl":"10.1016/j.fhfh.2023.100136","url":null,"abstract":"<div><p>Fungi have a great ability and a wide variety of mechanisms to endure the toxicity of current antifungal agents. Researchers are working to find new therapeutic agents to combat the resistance ability of fungi. Almost all commercial antifungal agents have a wide variety of side effects on human health. This study aims to introduce tea tree oil nanoparticles as antifungal delivery termed TNSAD, which contains hybrid tea tree oil attached chitosan in a liposomal formulation, and assess its antifungal activity using in vitro and in vivo infection models. Tea tree oil was first coated by chitosan, then inserted inside liposomal bilayers, and finally functionalized by a layer of chitosan, forming the TNSAD. The antifungal activity was evaluated against four different invasive, opportunistic, and zoonotic fungal pathogens (Aspergillus flavus, Aspergillus fumigatus, Microsporum gypsum, and Fusarium oxysporum). The cytotoxicity of TNSAD was then tested against the HEp-2 cell line. Finally, the antifungal activity against Aspergillus fumigatus and Microsporum gypsum was assessed in vivo in a rat model. The in vitro results confirm the potency of TNSAD against fungi and its safety at a concentration of ≤ 5 mg/ml. In vivo results revealed that fungal cells were destroyed within the tissue when used systematically. we have described here a natural remarkable design that represents a potential antifungal agent and provided evidence for its efficiency and safety, which makes it a promising antifungal agent for the treatment of systemic and topical fungal infections.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48539271","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

Chemical characterisation of sulfated polysaccharides from the red seaweed Centroceras clavulatum and their in vitro immunostimulatory and antioxidant properties 红海藻硫酸化多糖的化学性质及其体外免疫刺激和抗氧化性能

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-04-10 DOI: 10.1016/j.fhfh.2023.100135

Uzeme P. Aluta , Ademola Z. Aderolu , Ismail O. Ishola , Mohammad Alyassin , Gordon A. Morris , Olumayokun A. Olajide

{"title":"Chemical characterisation of sulfated polysaccharides from the red seaweed Centroceras clavulatum and their in vitro immunostimulatory and antioxidant properties","authors":"Uzeme P. Aluta , Ademola Z. Aderolu , Ismail O. Ishola , Mohammad Alyassin , Gordon A. Morris , Olumayokun A. Olajide","doi":"10.1016/j.fhfh.2023.100135","DOIUrl":"10.1016/j.fhfh.2023.100135","url":null,"abstract":"<div><p>Phycocolloids have aroused research interest due to their remarkable functional properties, including immunostimulatory and antioxidant activities. In this study, the yield of <em>Centroceras clavulatum</em> sulfated polysaccharides (CCSP) was 4.36% and had a sulfate content of 9.42%. The main monosaccharide units of CCSP were galactose (25.23 ± 0.81 mg/l) and glucose (4.32 ± 0.31 mg/l). Specifically, FT-IR spectrum of CCSP revealed a peak at 843 cm<sup>−1</sup> which indicates the occurrence of sulfate groups on C-4 of galactose. CCSP stimulated Carp Leukocyte Culture (CLC) cell line to generate reactive oxygen species (ROS) and nitric oxide (NO) in a dose-dependent manner. Remarkably, exposure of CLC cells to CCSP at a dose of 12.5 µg/ml significantly increased superoxide dismutase activity and reduced malondialdehyde level. These results suggest that CCSP could stimulate CLC cells without compromising the intracellular antioxidant system, hence, may have potential applications as nutraceuticals.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2023-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45698839","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

Encapsulated diosgenin powder production using binary carrier: Process optimization and powder characterization 二元载体制备薯蓣皂苷元胶囊粉体:工艺优化及粉体表征

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-04-07 DOI: 10.1016/j.fhfh.2023.100134

Prajya Arya, Pradyuman Kumar

引用次数: 1

Effect of mild heat-moisture treatment for harvested raw paddy rice on physicochemical properties and in vitro starch digestibility of cooked rice 生稻谷采收温和热湿处理对熟稻谷理化性质及体外淀粉消化率的影响

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-03-29 DOI: 10.1016/j.fhfh.2023.100133

Sukanya Thuengtung , Sunantha Ketnawa , Yichen Ding , Yidi Cai , Yukiharu Ogawa

{"title":"Effect of mild heat-moisture treatment for harvested raw paddy rice on physicochemical properties and in vitro starch digestibility of cooked rice","authors":"Sukanya Thuengtung , Sunantha Ketnawa , Yichen Ding , Yidi Cai , Yukiharu Ogawa","doi":"10.1016/j.fhfh.2023.100133","DOIUrl":"https://doi.org/10.1016/j.fhfh.2023.100133","url":null,"abstract":"<div><p>In this study, heat-moisture treatment (HMT) at 60 °C and 65 °C for 12 h and 18 h was applied to harvested raw paddy rice (<em>Oryza sativa</em> L. cv. Toyomeki), and changes in the quality characteristics and starch hydrolysis during simulated gastrointestinal digestion were investigated. The surface color of the treated rice grains was mainly caused by the period of HMT rather than the heating temperature. HMT at mild temperatures caused a minor change with no significant effect in the total starch content of the treated rice, as well as the moisture content and firmness of the cooked rice (<em>P</em> > 0.05). However, the resistant starch content increased with increasing HMT temperature and time, and a significant difference was found between the control and the treated rice subjected at 65 °C. The mild HMT also promoted the reduction trend of starch hydrolysis for the intact cooked rice grain, which could have health benefits. Thus, the mild HMT of raw paddy rice could be regarded as a profitable technique modifying the digestibility of cooked rice but maintaining rice sensory characteristics.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2023-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49746251","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