Food Hydrocolloids for Health最新文献

{"title":"In silico and in vitro assessment of yellowfin tuna skin (Thunnus albacares) hydrolysate antioxidation effect","authors":"Dian Wahyu Wardani ,&nbsp;Andriati Ningrum ,&nbsp;Manikharda ,&nbsp;Nurul Vanidia ,&nbsp;Heli Siti Helimatul Munawaroh ,&nbsp;Eko Susanto ,&nbsp;Pau-Loke Show","doi":"10.1016/j.fhfh.2023.100126","DOIUrl":"10.1016/j.fhfh.2023.100126","url":null,"abstract":"<div><p>The protein hydrolysate that contains bioactive peptides of yellowfin tuna (<em>Thunnus albacares</em>) skin collagen with antioxidant activity has been successfully studied by using <em>in silico</em> and <em>in vitro</em> assays. We found that using the <em>in silico</em> assessment, the antioxidant peptides can be found from the precursor (type I α1 and α2 collagen of yellowfin tuna). Applying papain as a protease will also provide the greatest degree of hydrolysis for antioxidative peptides. The highest peptide rank peptides sequence such as Pro-Trp-Gly (PWG), Pro-His-Gly (PHG), His-Leu (HL), Ile-Arg (IR), Ala-His (AH), Glu-Leu (EL) that predicted using papain <em>in silico</em>. Molecular docking analysis showed all peptides derived from yellowfin tuna have hindered the substrate to access the active site of <em>myeloperoxidase</em> (MPO). Interestingly, the substitution of the amino acid from His (PHG, 7.1 kcal/mol) to Trp (PWG, 8.0 kcal/mol) has increased the affinity of the peptide towards MPO. They have antioxidative activities used <em>in silico</em> approach to MPO enzyme. We also confirm the <em>in vitro</em> assays for the protein hydrolysate after proteolysis using papain. The concentration and hydrolysis time will give influence the degree of hydrolysis, and antioxidant activities (<em>P</em> &lt; 0.05). In conclusion, hydrolysate protein of type I α1 and α2 collagen from yellowfin tuna produced by papain hydrolysis has the potential to be used in food, active packaging material until health applications..</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"3 ","pages":"Article 100126"},"PeriodicalIF":1.9,"publicationDate":"2023-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48769284","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}

{"title":"Delivering β-carotene from O/W emulsion-based systems: Influence of phase ratio and carrier lipid composition","authors":"Andresa Gomes ,&nbsp;Ana Letícia Rodrigues Costa ,&nbsp;Paulo José do Amaral Sobral ,&nbsp;Rosiane Lopes Cunha","doi":"10.1016/j.fhfh.2023.100125","DOIUrl":"10.1016/j.fhfh.2023.100125","url":null,"abstract":"<div><p>The functional performance of emulsified delivery systems depends on the nature of the ingredients, emulsifier type, bioactive compound, droplet volume fraction, and interfacial tension between the oil and aqueous phases. In this context, this study evaluated the effect of β-carotene incorporation in oil-in-water (O/W) emulsions with different volume fractions of the dispersed phase (20, 40 and 60%) assessing the characteristics and <em>in vitro</em> digestibility of these emulsions, using palm or sunflower oil as the oil phase. The presence of the bioactive compound did not influence the rheological behavior of the emulsions, which presented Newtonian fluid behavior. However, emulsions showed higher mean droplet size with adding β-carotene and increasing the O/W ratio. In general, systems with a higher O/W ratio (40:60 and 60:40) showed excellent kinetic stability due to the limitation of droplet movement caused by the high viscosity, regardless of the oil type. Overall, palm oil emulsions showed better characteristics as delivery systems, such as smaller droplet size, better stability, and less color change after 7 days of storage than sunflower oil emulsions. Furthermore, a higher release of free fatty acids from palm oil emulsions was observed, indicating a more significant action of lipase and bile salts at the droplet interface during <em>in vitro</em> digestion. However, sunflower oil emulsion showed a higher bioaccessibility of β-carotene than those incorporated in palm oil one since the fat crystal network inside the palm oil droplets slowed down the β-carotene diffusion from the droplet core to the interface during the digestion process.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"3 ","pages":"Article 100125"},"PeriodicalIF":1.9,"publicationDate":"2023-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42867009","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}

{"title":"Hydrogen-assisted facile synthesis of N,N,N-trimethyl chitosan stabilized zinc oxide nanoparticles and its influence on the quality of Solanum lycopersicum L","authors":"Yakubu Adekunle Alli ,&nbsp;Moyosoreoluwa Temitayo Ogunleye ,&nbsp;Onome Ejeromedoghene ,&nbsp;Sheriff Adewuyi ,&nbsp;Jacob Goke Bodunde ,&nbsp;Fall Balla ,&nbsp;Olubunmi Kolawole Akiode ,&nbsp;Peter Olusakin Oladoye ,&nbsp;Kehinde Samson Oluwole ,&nbsp;Sabu Thomas","doi":"10.1016/j.fhfh.2023.100124","DOIUrl":"10.1016/j.fhfh.2023.100124","url":null,"abstract":"<div><p>The climacteric nature of tomatoes results in the rapid deterioration of the fruit which in turn reduces the shelf-life. Herein, the role of N,N,N-trimethyl chitosan zinc oxide nanoparticles (NTMC-ZnONPs) and the additive advantage in the quality and/or shelf-life extension of post-harvested tomato fruits was investigated. NTMC-ZnONPs was synthesized through green reduction of zinc salt in the presence of clean hydrogen gas and water-soluble N,N,N-Trimethyl chitosan as a stabilizing agent. The UV–Vis spectroscopic measurement shows that NTMC-ZnONPs exhibit a strong surface plasmon resonance at 360 nm which is true for ZnONPs. The detailed characterization of NTMC-ZnONPs confirmed the formation of ZnONPs with an average particle size of 37.6 nm. Furthermore, varied concentrations of NTMC-ZnONPs were applied by dipping unblemished tomato fruit in the solution of NTMC-ZnONPs for 60 s and thereafter stored in a plastic container. Physicochemical quality parameter data of the NTMC-ZnONPs-treated tomato fruit were collected, namely: color, total suspended solids (TSS), vitamin C, lycopene, pH, β-carotene, shelf life, and firmness. NTMC-ZnONPs were found to significantly improve the fruit firmness, color, β-carotene content, shelf-life, and taste of tomato fruit while the TSS was found to increase as ripening progresses. Therefore, this study ascertains the applicability and/or suitability of green NTMC-ZnONPs in the enhancement of fruit quality when coated with NTMC-ZnONPs during storage.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"3 ","pages":"Article 100124"},"PeriodicalIF":1.9,"publicationDate":"2023-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43520318","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}

{"title":"Emulsion electrospraying and spray drying of whey protein nano and microparticles with curcumin","authors":"L. Mahalakshmi,&nbsp;P. Choudhary,&nbsp;J.A. Moses,&nbsp;C. Anandharamakrishnan","doi":"10.1016/j.fhfh.2023.100122","DOIUrl":"10.1016/j.fhfh.2023.100122","url":null,"abstract":"<div><p>This study describes the potential of nanoencapsulation of curcumin using the oil-in-water emulsion electrospraying technique. Whey protein was used as wall material, coconut oil was substituted as carrier material for curcumin and the emulsion was prepared at 1:200 and 1:500 core-to-wall (curcumin: whey protein) ratios through high-speed homogenization. Encapsulated micro and nanoparticles were produced by spray drying and electrospraying techniques, respectively, and the influence of both encapsulation processes and core-to-wall ratios on the physicochemical and functional stability of encapsulated curcumin was studied. At the 1:500 core-to-wall ratio, the resulting electrosprayed particles showed a smooth spherical shape with size in the nanoscale range (∼371 nm). Electrosprayed particles with a 1:500 core-to-wall ratio exhibited higher encapsulation efficiency with ∼88% retention of curcumin, around 1.08-fold higher than spray dried particles. Fourier transform infrared spectroscopy study explained the interactions of whey protein with coconut oil containing curcumin through hydrogen bonding and hydrophobic interactions. Interactions had a positive impact on the stability of encapsulated curcumin during simulated gastric and intestinal conditions. Solubility of the curcumin was enhanced in all encapsulated particles as observed through dissolution studies; in particular, electrosprayed particles showed higher dissolution behavior as compared to spray dried particles. Electrosprayed curcumin nanoparticles with a 1:500 core-to-wall ratio showed significant protection against degradation of curcumin under simulated gastric and intestinal conditions and had higher bioaccessibility (∼83%) than other formulations. Thus, the proposed study explains a promising strategy for the production of nanoencapsulated particles with enhanced stability of curcumin, and the results of this work can be extended to functional food applications.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"3 ","pages":"Article 100122"},"PeriodicalIF":1.9,"publicationDate":"2023-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44467488","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}

{"title":"β-lactoglobulin peptides originating during in vitro digestion improve the bioaccesibility of healthy oils emulsions by forming mixed bile salts micelles with enhanced capacity to solubilize lipolysis products","authors":"Julieta N. Naso ,&nbsp;Fernando A. Bellesi ,&nbsp;Ana M.R. Pilosof","doi":"10.1016/j.fhfh.2023.100121","DOIUrl":"10.1016/j.fhfh.2023.100121","url":null,"abstract":"<div><p>The study of lipid digestion has increased in recent years in order to elucidate how lipolysis can be controlled as this knowledge can aid to design healthier emulsified foods. Most of the works have attributed the decrease of the extent and rate of lipolysis of protein stabilized emulsions to droplet coalescence during the gastric phase causing a decrease of the interfacial area available for the reaction. Despite the crucial role of BS in lipids digestion, only few works have attributed a decrease of lipolysis to BS-emulsifiers interactions occurring both, at the interface, or in the bulk phase. The present work focuses in understanding the way in which a model milk protein as β-lactoglobulin (βlg), used as emulsifier, interacts with BS micelles under <em>in vitro</em> gastroduodenal conditions, modifying their capacity to solubilize the products of lipolysis and verify if this phenomenon is reflected in the kinetics of lipolysis of olive or chia oil in water emulsions.</p><p>This work shows that the presence of βlg promotes the bioaccessibility of healthy oils such as olive oil or chia oil, which are sources of bioactive fatty acids. The mechanism involved is mediated by the interaction of the BS micelles with the peptides originated from the gastroduodenal proteolysis of the protein. As a result of this interaction, mixed micelles with a much higher capacity to solubilize the lipolysis products are formed. Therefore the lipolysis can proceed at the highest rate for a longer time.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"3 ","pages":"Article 100121"},"PeriodicalIF":1.9,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47897624","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}

{"title":"Formulation of double emulsions of mango seed extract (Mangifera indica L.) 'Ataulfo' incorporated into a mango by-product flour drink: Release kinetics, antioxidant capacity, and inhibition of cyclooxygenases","authors":"Abraham Osiris Martínez-Olivo ,&nbsp;Víctor Manuel Zamora-Gasga ,&nbsp;Luis Medina-Torres ,&nbsp;Alejandro Pérez-Larios ,&nbsp;Jorge Alberto Sánchez-Burgos","doi":"10.1016/j.fhfh.2023.100120","DOIUrl":"10.1016/j.fhfh.2023.100120","url":null,"abstract":"<div><p>The encapsulation and release of bioactive compounds obtained from by-products are aspects of exponential boom for several decades, as it seeks to maintain or enhance their activity. A double emulsion (W₁/O/W₂) was developed with mango seed extract (MS) 'Ataulfo', said extract contains gallic acid and pentagalloyl glucose as major compounds (80.16%). The double emulsion was subjected to release kinetics for 3 h in phosphate buffer (pH 6.9), presenting a release constant (k) of 35,350 ± 6,031 μg/mL/min, in addition to antioxidant capacity by the DPPH and FRAP method of 168,663 ± 4,273 and 39,718 ± 1,019 mMol/g of double emulsion respectively at 120 min of kinetics, the time of 120 min was determined as the latency time (l). The release behavior corresponds to zero-order kinetics since the release of the extract remains constant until the minimum concentration is reached to exert the antioxidant capacity mentioned above. The mechanism of release of the SM extract contained in the double emulsion is governed by diffusion (Fickian behavior), this was determined thanks to the equations of the Korsmeyer-Peppas mathematical model, obtaining a regression adjustment (R²) of 0.9252 for said model and R² of 0.8126 for zero-order kinetics. The double emulsion was added to a mango peel drink formulation, to which the antitopoisomerase activity was determined in strains of S. cerevisiae (JN394 and JN362a), however, no inhibitory activity was presented towards any strain. The cyclooxygenase inhibition (COX) assay was performed on the 120-minute released fraction and the MS extract, showing that this fraction only showed 18.97% inhibition in COX-II, however, the SM extract obtained an inhibition percentage of 38.14% in COX-II.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"3 ","pages":"Article 100120"},"PeriodicalIF":1.9,"publicationDate":"2023-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45785803","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}

{"title":"Efficacy of alginate and chickpea protein polymeric matrices in encapsulating curcumin for improved stability, sustained release and bioaccessibility","authors":"I. Farrah Shakoor ,&nbsp;Geethi K. Pamunuwa ,&nbsp;D. Nedra Karunaratne","doi":"10.1016/j.fhfh.2023.100119","DOIUrl":"10.1016/j.fhfh.2023.100119","url":null,"abstract":"<div><p>The present study compares the ubiquitously used alginate with seldom used chickpea protein as matrices for encapsulating curcumin, in terms of stability, <em>in vitro</em> release and bioaccessibility. Alginate and chickpea protein particles prepared via ionic gelation and isoelectric precipitation methods, respectively, were in the submicron range showing high encapsulation efficiencies of above 90%. Encapsulated particles stored in dark refrigerated conditions displayed greater stability of curcumin. <em>In vitro</em> release of curcumin from both encapsulated particles exhibited pH-dependent slow controlled release. However, alginate particles were more promising due to a protective role performed at gastric pH. The release profiles of curcumin from alginate and chickpea protein particles were best described by First order and Weibull models at pH 2 respectively, while those were well described by Higuchi and Zero order models at pH 6.8 respectively. Accordingly, release of curcumin from both encapsulated particles displayed diffusional controlled release at pH 2 while that from both particles showed diffusion-swelling controlled release at pH 6.8. Bioaccessibility of curcumin from both matrices after intestinal digestion was around 50% while that of free curcumin was approximately 18%. Overall, results point to alginate having an advantage over the chickpea protein matrix for safe efficacious oral delivery of curcumin. Thus, encapsulation of curcumin in alginate may be a promising method for the engineering of curcumin incorporated food with enhanced properties.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"3 ","pages":"Article 100119"},"PeriodicalIF":1.9,"publicationDate":"2023-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41746908","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}

{"title":"Cruciferin improves stress resistance and simulated gastrointestinal survival of probiotic Limosilactobacillus reuteri in the model encapsulation system","authors":"Ali Akbari ,&nbsp;Michael G. Gänzle ,&nbsp;Jianping Wu","doi":"10.1016/j.fhfh.2023.100118","DOIUrl":"https://doi.org/10.1016/j.fhfh.2023.100118","url":null,"abstract":"<div><p>Encapsulation is a viable strategy to improve the stability and survival of probiotics during processing, storage, and consumption. Cruciferin, a major canola protein with high denaturation temperature and resistance to gastric degradation, has potential for encapsulation and protection of probiotics against harsh conditions in processing and gastrointestinal tract. Cruciferin/alginate capsules were fabricated to encapsulate probiotics, and were characterized using confocal and scanning electron microscopy (SEM). The bacterial viability was studied during storage, processing, and gastro-intestinal transit. <em>Limosilactobacillus reuteri</em> TMW 1.656 was encapsulated in spherical cruciferin/alginate capsules (2.2 ± 0.1 mm) prepared using an extrusion method. SEM images of the capsules showed that the bacteria were entrapped within the porous structure which was formed by the complexation of cruciferin and alginate. The confocal microscopy images confirmed that cruciferin and alginate were homogeneously distributed throughout the capsules. The shelf life of the bacteria in the presence of cruciferin and alginate increased up to 8 weeks at 4 °C, while unencapsulated (free) bacteria lost their viability after 2 weeks storage. The heat resistance of encapsulated bacteria exposed to 65 °C and 70 °C was improved by up to ∼ 4 and 2 log cycles, respectively, compared to unencapsulated bacteria. Encapsulation also protected <em>L. reuteri</em> against gastric low pH and enzymes; the viability was 3 logs higher when compared to unencapsulated bacteria. The capsules were degraded in simulated intestinal fluid, leading to the release of the encapsulated bacteria, whereas the wall materials increased the resistance of released bacteria to bile salts. Comparison between the viability of unencapsulated bacteria in presence of cruciferin/alginate mixtures and bacteria encapsulated in the capsules revealed that capsule formation provided physical barriers to the harsh conditions and played a key role in the protection of bacteria. This study showed that cruciferin/alginate capsules are capable to improve stability and shelf life of <em>Limosilactobacillus reuteri.</em></p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"3 ","pages":"Article 100118"},"PeriodicalIF":1.9,"publicationDate":"2023-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49736752","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}

{"title":"Reduction of FODMAPs and amylase-trypsin inhibitors in wheat: A review","authors":"Prince G. Boakye,&nbsp;Akua Y. Okyere,&nbsp;George A. Annor","doi":"10.1016/j.fhfh.2023.100117","DOIUrl":"https://doi.org/10.1016/j.fhfh.2023.100117","url":null,"abstract":"<div><p>Consumption of fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) can promote gut health in individuals with a healthy gastrointestinal tract. However, FODMAPs, as well as amylase-trypsin inhibitors (ATIs), have been identified as potential triggers of intestinal symptoms in irritable bowel syndrome (IBS) and non-celiac wheat sensitivity (NCWS) patients. Wheat is a major staple worldwide, and hence, accounts for a large proportion of the intake of FODMAPs and ATIs. Thus, this paper aims to provide an overview of the strategies utilized in reducing the levels of FODMAPs and ATIs in wheat.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"3 ","pages":"Article 100117"},"PeriodicalIF":1.9,"publicationDate":"2023-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49736751","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}

{"title":"Co-ingestion with γ-cyclodextrin improves bioavailability of α-linolenic acid in Perilla frutescens seed oil","authors":"Keisuke Yoshikiyo ,&nbsp;Miho Takahashi ,&nbsp;Yu Narumiya ,&nbsp;Mikito Honda ,&nbsp;Keita Iwasaki ,&nbsp;Mika Ishigaki ,&nbsp;Edward G. Nagato ,&nbsp;Hemanth Noothalapati ,&nbsp;Hidehisa Shimizu ,&nbsp;Kaeko Murota ,&nbsp;Tatsuyuki Yamamoto","doi":"10.1016/j.fhfh.2023.100116","DOIUrl":"10.1016/j.fhfh.2023.100116","url":null,"abstract":"<div><p>The present study aimed to determine the effects of ingesting perilla oil derived from the seeds of <em>Perilla frutescens</em> as an inclusion complex with γ-cyclodextrin (γ-CD) in a six-week study, and to elucidate the role of γ-CD in the assimilation of perilla oil. Plasma α-linolenic acid (18:3n-3) levels were significantly higher in rats fed a diet containing this inclusion complex compared to those fed the same amount of perilla oil without γ-CD, indicating that γ-CD enhances perilla oil bioavailability. An <em>in vitro</em> analysis of lipolysis revealed that perilla oil was more resistant to porcine pancreatic lipase than soybean oil, a commonly used lipid source in animal diets. However, adding γ-CD accelerated perilla oil lipolysis, which may explain the elevated 18:3n-3 plasma levels in rats fed the inclusion complex. These findings suggest a more efficient way to increase physiological levels of 18:3n-3 and longer n-3 fatty acids when ingesting perilla oil.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"3 ","pages":"Article 100116"},"PeriodicalIF":1.9,"publicationDate":"2023-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46205271","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}