Food Biophysics最新文献

{"title":"Quality Characteristics and Thermal Behavior Diversity of Traditional Crude Shea (Vitellaria paradoxa Gaertn) Butter from Burkina Faso","authors":"Bertrand W. F. Goumbri,&nbsp;Alfred Kouakou Kouassi,&nbsp;Roland Marini Djang’eing’a,&nbsp;Rasmané Semdé,&nbsp;Ange Mouithys-Mickalad,&nbsp;Abdoul Karim Sakira,&nbsp;Gérard B. Josias Yaméogo,&nbsp;Touridomon Issa Somé,&nbsp;Sabine Danthine","doi":"10.1007/s11483-024-09865-3","DOIUrl":"10.1007/s11483-024-09865-3","url":null,"abstract":"<div><p>The aim of this study was to establish a comparative analysis of the physicochemical and the thermal behavior by <i>p-NMR</i> for solid fat content (SFC), and differential scanning calorimetry (DSC) of shea butter (SB) from Burkina Faso, related to different traditional extraction processes. Thirty-seven samples obtained from different localities were collected from local producers and analyzed for chemical indexes, unsaponifiable matter content (UMC), color, yellow index, fatty acids (FA) profile, and thermal behavior. Results showed that stearic acid (34%−47.2%) and oleic acid (40.8%−51%) were the most abundant FA. Chemical quality variations among those samples were observed: UMC (3.0%±1.0%–12.0%±0.1%), peroxide value (4.6 ± 0.1 to 44.5 ± 0.2 meqO₂/kg), iodine value by GC (50.5 to 64.2), free fatty acids (1.1%± 0.1%–9.7%±0.1%). Statistically significant relationships were observed between thermal properties and chemical parameters. The results were subjected to clustering and principal component analysis (PCA). Results showed that a great diversity exists among crude shea butter samples from Burkina Faso which is due to both regional variation and difference in extraction processes. A standardization of the process could help to improve the quality.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 3","pages":"609 - 626"},"PeriodicalIF":2.8,"publicationDate":"2024-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09865-3.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141772088","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Encapsulation and Delivery of Clove Essential Oil Using Nanoemulsions: Impact on the Physicochemical, Microbial, and Sensory Properties of Chicken Meatballs","authors":"Jyotishka Kumar Das,&nbsp;Niloy Chatterjee,&nbsp;P. K. Nanda,&nbsp;Annada Das,&nbsp;Santanu Nath,&nbsp;S. Pal,&nbsp;Pubali Dhar,&nbsp;S. Bandyopadhyay,&nbsp;Arun K Verma,&nbsp;Arnab Sen,&nbsp;David Julian McClements,&nbsp;Arun K. Das","doi":"10.1007/s11483-024-09861-7","DOIUrl":"10.1007/s11483-024-09861-7","url":null,"abstract":"<div><p>In this study, nanoemulsions (NEs) were prepared using different concentrations of clove essential oil (2.0, 2.5, and 3.0% CEO) and then their particle size, zeta potential, and encapsulation efficiency were characterized. Three formulations of a model processed meat (chicken meatballs) were prepared containing 0 ml (control, “C”), 10 ml (CEO-NE, “T1”), or 15 ml (CEO-NE, “T2”) of nanoemulsion per 100 g of meatballs. The physicochemical, microbiological, and sensory attributes of these products were determined during storage for 20 days at a refrigerated temperature (4 ± 1 °C). The addition of the nanoemulsions as preservative retarded color fading (loss of redness) of the meatballs during storage, which was attributed to the natural antioxidant properties of the essential oils. Moreover, the generation of lipid oxidation reaction products (TBARS) during storage was significantly lower (<i>p</i> &lt; 0.05) for the nanoemulsion-treated meatballs than for the control, which was also attributed to the antioxidant properties of the essential oil. The addition of the nanoemulsions to the meatballs also improved their resistance to microbial contamination, reducing the total viable, psychotropic, and yeast and mold counts. Indeed, all these values remained within permissible limits during storage. Furthermore, the incorporation of the nanoemulsions did not adversely impact the textural attributes or water holding properties of the meatballs. Sensory evaluation showed that nanoemulsion-treated chicken meatballs maintained their desirable appearance, flavor, juiciness, and overall acceptability throughout the study period. In contrast, a significant (<i>p</i> &lt; 0.05) decrease in overall acceptability scores of the control group was observed from day 10, rendering it less acceptable to the panelists. In conclusion, the incorporation of nano-encapsulated clove essential oil proved enhancing the quality, safety, and shelf-life of chicken meatballs. Consequently, they could serve as a natural preservative for application in preservation of foods.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 3","pages":"701 - 716"},"PeriodicalIF":2.8,"publicationDate":"2024-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141575852","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Konjac Glucomannan with Different Molecular Weights on Functional and Structural Properties of κ-carrageenan Composite Gel","authors":"Mingjing Zheng,&nbsp;Yiman Wei,&nbsp;Xiaojia Jiao,&nbsp;Zedong Jiang,&nbsp;Zhipeng Li,&nbsp;Hui Ni,&nbsp;Yanbing Zhu","doi":"10.1007/s11483-024-09862-6","DOIUrl":"10.1007/s11483-024-09862-6","url":null,"abstract":"<div><p>In this study, the properties of konjac glucomannan with different molecular weights and their effects on the functional and structural properties of κ-carrageenan (κ-CA) composite gel were analyzed. Native konjac glucomannan (K1: <i>M</i>_{<i>w</i> =} 67,158 g/mol) was hydrolyzed by β-mannanase to obtain three konjac glucomannan with different molecular weights (K2: <i>M</i>_<i>w</i> = 65,124 g/mol, K3: <i>M</i>_<i>w</i> = 32,302 g/mol, and K4: <i>M</i>_<i>w</i> = 17,102 g/mol). The results showed that the hydrolyzed K2, K3, and K4 had lower viscosity, more loose and porous structure, shorter molecular chain and stronger antioxidant activity than native K1. K2 and K3 increased the hardness, gumminess, chewiness, water holding capacity and stronger antioxidant activity but decreased the cohesiveness, resilience, and transparency of κ-CA gel. Hierarchical cluster analysis confirmed that K2/κ-CA and K3/κ-CA gels had good gel properties with better texture and water holding capacity as compared to the other samples, which might be related to their smoother and more compact gel structure and enhanced hydrogen bond. The competition for water molecules between κ-CA and over degraded K4 induced the poor water holding capacity and gel structure for their composite gel. The results revealed the gelation changes of κ-CA composite gel affecting by konjac glucomannan with different molecular weights, and can lay a theoretical foundation for the development and application of their compound food additive.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 3","pages":"553 - 566"},"PeriodicalIF":2.8,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09862-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141548581","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Elucidating the Influence of Coating Materials in the Microencapsulation Process of Hempseed Oil Via Spray Drying: A Comprehensive Analysis of Physicochemical Attributes, Oxidation Stability, and Thermal Properties","authors":"Kutlu Cevik,&nbsp;Hasan Yalcin,&nbsp;Yusuf Konca","doi":"10.1007/s11483-024-09859-1","DOIUrl":"10.1007/s11483-024-09859-1","url":null,"abstract":"<div><p>In this study, it was aimed to investigate the effect of different coating materials on the microencapsulation of hempseed oil by spray drying. For this purpose, hempseed oil emulsions were prepared with skimmed milk powder (SMP), maltodextrin (MD), and whey protein concentrate (WPC). The properties of these emulsions including rheological, zeta potential, and physicochemical properties were analyzed. Then, hempseed oil microcapsules were produced using spray drying. The effect of the different coating materials on spray-dried hempseed oil capsules was evaluated in terms of microencapsulation yield, surface oil, microencapsulation efficiency, oxidation stability, and physicochemical properties. The combinations of SMP (50.58%) or WPC (56.21%) with MD significantly enhanced the microencapsulation yield. The highest microencapsulation efficiency (92.16%) was obtained in the microcapsule with SMP: MD. This microcapsule with SMP: MD also showed higher oxidative stability compared to other microcapsules. Besides, this combination (SMP: MD) effectively protected the hempseed oil against oxidation during the Schaal oven test. Additionally, spray-dried hempseed oil microcapsules were characterized using FT-IR, TGA, and SEM. It was determined that using MD as a coating material improved the thermal stability of the microcapsules. As a result, it was concluded that the SMP: MD as a coating material was suitable for the microencapsulation of hempseed oil.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 3","pages":"795 - 805"},"PeriodicalIF":2.8,"publicationDate":"2024-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09859-1.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141529540","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"State Diagrams of Binary Mixtures of Saturated Monoglycerides in Vegetable and Mineral Oil and their Impact in the Oleogels Rheology","authors":"M. E. Charó-Alvarado,&nbsp;M. A. Charó-Alonso,&nbsp;J. F. Toro-Vazquez","doi":"10.1007/s11483-024-09847-5","DOIUrl":"10.1007/s11483-024-09847-5","url":null,"abstract":"<div><p>State diagrams of binary mixtures of 1-stearoyl glycerol (C18) with 1-myristoyl glycerol (C14), 1-palmitoyl glycerol (C16) or 1-monobehenin glycerol (C22) in vegetable and mineral oil were obtained using different molar fractions of the monoglycerides (MGs) keeping the MG concentration constant (8% wt/wt). We observed that, independent of the MG mixture (C18:C14, C18:C16, C18:C22) and the type of oil, the MGs developed a mixed Lα phase with a transition temperature practically independent of the C18 molar fraction. In contrast, the transition temperature for the sub-α phase showed a eutectic point that, for the same MG mixture, occurred in both oils at the same MG molar fraction. At the MG molar composition corresponding to the eutectic point, the difference in length between the aliphatic chains in the mixed lamella resulted in a sub-α phase with the least efficient chain packing compared to that developed by any other MG molar fraction. Independent of the MG mixture and the type of oil, the oleogels developed by cooling (80 °C to 5 °C) followed by 180 min at 5 °C achieved the highest elasticity (<i>G’</i>_{<i>5 °C</i>}) at the MG molar fraction composition associated with the eutectic point. Tentatively the least efficient aliphatic chains packing developed by the sub-α phase at the eutectic point, favored the incorporation and retention of higher amounts of oil. Thus, for a particular MG binary mixture, the oleogels at the eutectic point had the highest <i>G’</i>_{<i>5 °C</i>} in comparison with the <i>G’</i>_{<i>5 °C</i>} of oleogels formulated at any other MG proportion.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 3","pages":"535 - 552"},"PeriodicalIF":2.8,"publicationDate":"2024-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141506429","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Value-added Applications of Fruit Peel Biowaste: A Review of Potential Uses in the Food Industry","authors":"Vonnie Merillyn Joseph,&nbsp;Kobun Rovina,&nbsp;Felicia Wen Xia Ling,&nbsp;Sarifah Supri,&nbsp;Koh Wee Yin","doi":"10.1007/s11483-024-09845-7","DOIUrl":"10.1007/s11483-024-09845-7","url":null,"abstract":"<div><p>This review incorporates the appraisal of fruit peels, commonly dumped agro-waste, as a potential for developing value-added products and environmental issues. In Malaysia, the food industry uses fruits to produce various items ranging from fruit juices, concentrates, and jams to dried fruits that generate considerable organic waste. This inefficiency results in 25–30% of the total product content being discarded, primarily comprising peel wastes from fruits such as oranges, bananas, pomegranates, and lemons. These peels are especially rich in bioactive elements, including pigments, polyphenols, enzymes, vitamins and antioxidants. The review examines the technical interventions planned to produce compounds of high value using these compounds. By utilising different extraction methodologies, the peels' bioactive substances can be extracted. These methods require optimisation to get a maximum yield and a high purity of compounds. Extracted compounds are then utilised in the production of numerous products. The article highlights the potential of these compounds as an ingredient for creating food coatings, probiotics, natural antioxidants, natural dyes, and biosorbents. By changing this waste into cost-effective products, we can progress tremendously toward sustainable use and valorisation of biowaste. This review paper reviews the various fruit peels and their prospective uses, offering a new angle on waste management and resource utilisation in the food industry.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 4","pages":"807 - 832"},"PeriodicalIF":2.8,"publicationDate":"2024-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09845-7.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141506430","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Functional, Thermal, Pasting, and Antioxidant Properties of Flour from Indian Browntop Millet (Brachiaria ramosa) Cultivars","authors":"Amisha Kaushik,&nbsp;Dharmesh Chandra Saxena,&nbsp;Sukhcharn Singh","doi":"10.1007/s11483-024-09858-2","DOIUrl":"10.1007/s11483-024-09858-2","url":null,"abstract":"<div><p>The present study aimed to characterize the functional, morphological, thermal, pasting, rheological, and antioxidant properties of flour samples from Indian browntop millet cultivars. Significant (<i>p</i> &lt; 0.05) difference was observed for various chemical constituents except crude fiber content. Water absorption (2.04–2.14) and Oil absorption capacity (2.25–2.35) varied significantly among cultivars. At 90 °C, BTM4 (6.59) and BTM1 (6.29) showed the highest and lowest swelling power. The DPPH assay and TPC analysis revealed the highest scavenging activity (51.24%) and phenolic content (3.24 mg GAE/g), exhibited by BTM2. Thermal analysis revealed distinct transition temperatures with onset temperatures ranging from 27.06 °C (BTM4) to 43.11 °C (BTM1). Peak viscosity values ranged from 381 cP (BTM4) to 703 cP (BTM2), while final viscosity values ranged from 726 cP (BTM4) to 1922 cP (BTM1), respectively. Steady and dynamic rheological tests demonstrated weak-gel-like behavior in all flour samples, with storage modulus (G’) exceeding loss modulus (G”). FT-IR analysis showed a broad intensity peak ranging between 3268.31 cm⁻¹ to 3280.29 cm⁻¹. SEM images depicted the granular microstructure, revealing spherical and irregular particles ranging from 2.34 μm to 12.4 μm across the cultivars. X-ray diffraction analysis revealed A-type crystallinity in all samples, with BTM4 exhibiting significantly higher relative crystallinity (25.54%). These findings highlight the diverse techno-functional characteristics of Indian Browntop millet flour and its potential as a valuable ingredient for enhancing various food formulations.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 3","pages":"637 - 652"},"PeriodicalIF":2.8,"publicationDate":"2024-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09858-2.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141506431","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Identification of Potential α-Glucosidase Inhibitors from American Ginseng Processed Products by UHPLC-Q-Orbitrap/MS and Molecular Docking","authors":"Liwen Liang,&nbsp;Xiaokang Liu,&nbsp;Juan Shao,&nbsp;Jiaqi Shen,&nbsp;Youzhen Yao,&nbsp;Xin Huang,&nbsp;Guangzhi Cai,&nbsp;Yunlong Guo,&nbsp;Jiyu Gong","doi":"10.1007/s11483-024-09860-8","DOIUrl":"10.1007/s11483-024-09860-8","url":null,"abstract":"<div><p>The traditional herb American ginseng (<i>Panax quinquefolium</i> L.) can be processed into two common products: dried American ginseng (DAG) and red American ginseng (RAG), which have well-established hypoglycemic activity, making it a functional food as well. However, the mechanism by which the main active ingredients inhibit α-glucosidase, a crucial target for hypoglycemic drugs, remains unclear. In this research, we employed ultra-high-performance liquid chromatography coupled with quadrupole orbitrap mass spectrometry (UHPLC-Q-Orbitrap/MS) to analyze the chemical composition of ethanol extracts of dried American ginseng (EDAG) and red American ginseng (ERAG). Subsequent in vitro experiments were conducted to assess the α-glucosidase inhibitory activity of EDAG and ERAG. Comparative enzymatic kinetics analyses were performed as well. Molecular docking analysis revealed the interaction between the differential saponins and α-glucosidase, further validated through verification experiments. Among the total 47 identified saponins, 9 were characterized by OPLS-DA as differentially expressed between EDAG and ERAG. Notably, ERAG exhibited more robust α-glucosidase inhibitory activity than EDAG. Enzyme inhibition kinetics revealed that both products displayed reversible mixed-type inhibition on α-glucosidase, suggesting their inhibitory effects are associated with saponin composition. Molecular docking studies demonstrated that all 9 differential saponins exhibited inhibitory effects on α-glucosidase. Verification studies substantiated ginsenosides like Rb₁, Rd, and others as inhibitors of α-glucosidase. These findings contribute to a more comprehensive understanding of processed American ginseng and provide valuable insights for developing glucose-lowering functional foods.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 3","pages":"688 - 700"},"PeriodicalIF":2.8,"publicationDate":"2024-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141529541","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of Germination Treatment and Quinoa Variety on the Physicochemical and Rheological Properties of Wheat Dough","authors":"Luciano Martín Guardianelli,&nbsp;María V. Salinas,&nbsp;María C. Puppo","doi":"10.1007/s11483-024-09856-4","DOIUrl":"10.1007/s11483-024-09856-4","url":null,"abstract":"<div><p>The objective of this study was to analyze wheat dough blended with two varieties of quinoa flour (white-WQ, red-RQ), both germinated and non-germinated, to predict the technological behavior of the dough during the breadmaking process. Blends with wheat flour with quinoa flour: germinated (WQG or RQG) and ungerminated (WQ or RQ), at different levels (up to 25%) were formulated. Farinographic parameters and wet and dry gluten content were determined. Additionally, hydration (moisture, water activity, molecular mobility) and rheological (texture, relaxation) properties of the dough were assessed. Fermentation parameters (maximum volume of fermented dough-DV_max and optimum fermentation time-t_f) were determined. Dough properties were modified by the addition of quinoa: wheat dough with 25% quinoa flour resulted in lower gluten content and a less structured dough with high moisture. The elasticity and hardness of the dough were higher with 25% germinated quinoa (WQG25 and RQG25). The adhesiveness of the dough depended on the variety and treatment, with RQG being more adhesive. Incorporating 25% quinoa flour of both varieties allowed a fast fermentation (shorter time) but with different kinetic. Although there were no differences between WQ25 and WQG25, RQG25 dough was more stable compared to RQ25.Overall, satisfactory dough technological properties for baked goods production were observed for wheat dough containing up to 25% quinoa flour, independently if seeds were or were not previously germinated.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 3","pages":"598 - 608"},"PeriodicalIF":2.8,"publicationDate":"2024-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09856-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141336294","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Delivery of Curcumin Using Colloidal Complexes Formed from Ammonium Chitosan and Acid Treated Soybean Protein","authors":"Shuni Weng,&nbsp;Huanhuan Su,&nbsp;David Julian McClements,&nbsp;Yuting Wang,&nbsp;Teng Li,&nbsp;Yuying Fu","doi":"10.1007/s11483-024-09855-5","DOIUrl":"10.1007/s11483-024-09855-5","url":null,"abstract":"<div><p>Curcumin (CUR) is found to exhibit a broad spectrum of potentially beneficial biological activities, which make it suitable as a nutraceutical ingredient in functional foods and supplements. But its application for this purpose is often limited by its low water-solubility, chemical stability, and bioavailability. In this study, acid-treated soybean protein isolate (SPI) and chitosan quaternary ammonium salt (CQAS) were used to assemble colloidal carriers for CUR to form soybean protein isolate-curcumin-chitosan quaternary ammonium salt nanoparticles (SPI-CUR-CQAS NPs). The nanoparticles formed were relatively small (&lt; 400 nm), approximately spherical, and strongly positively charged (&gt; 45 mV). Fluorescence spectroscopy demonstrated that the dominant interaction between CUR and SPI was hydrophobic attraction, while the dominant interaction between CQAS and SPI was electrostatic attraction. The encapsulation efficiency (95.4%) and loading capacity (14%) of the SPI-CUR-CQAS NPs (pH 1.5) were relatively high. The vitro digestion experiments showed that the CUR was progressively released from the nanoparticles under stomach, small intestine, and colon conditions. Moreover, the final bioavailability of the encapsulated CUR (63%) was much higher than for free CUR (18.5%). The SPI-CQAS NPs developed in this study can therefore be used as an effective delivery system for CUR in functional foods.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 3","pages":"676 - 687"},"PeriodicalIF":2.8,"publicationDate":"2024-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09855-5.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141352696","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}