Showing papers in "Food Hydrocolloids in 2015"

TL;DR: In this paper, a Time-Temperature Indicator (TTI) based on a PVA/Chitosan polymeric doped with anthocyanins was used to detect changes in the pH of packaged food products when subjected to improper storage temperatures.

TL;DR: In this paper, the authors evaluated the properties of alginate-based edible films formed from nano-emulsions of essential oils (EOs) with different physical and functional properties.

TL;DR: In the present study, an attempt has been made to overcome the instability during processing and bioavailability problems of curcumin by nanoencapsulation technology and the effect was evaluated by simulated digestion study.

TL;DR: In this article, the physicochemical properties of kidney bean and field pea protein isolates were evaluated using SDS-PAGE and size exclusion chromatography, which revealed that vicilins (∼150kDa) were prominent proteins in KB isolates, while FP proteins contained both legumins and vicilin as major components.

TL;DR: A comprehensive review of the fundamentals of electrospinning to produce nanofibers suitable for food technology application particularly for use in encapsulation and as nano-carriers is presented in this paper.

TL;DR: Gelatin-based zinc oxide nanoparticle (ZnO NPs) nanocomposite films were characterized by UV-visible spectroscopy, FE-SEM, FT-IR, thermogravimetric analysis, and XRD as mentioned in this paper.

TL;DR: In this article, the average droplet size of coarse emulsions was dramatically reduced after microfluidization down to a few nanometers, with the exception of palmarosa and rosewood oil.

TL;DR: In this article, the synthesis of chitosan nanoparticles (CSNPs) by ionic gelation between chitosa and sodium tripolyphosphate (TPP) and subsequently its use as filler in a fish gelatin (FG) matrix to produce bio-nanocomposite films.

TL;DR: G gelatin obtained from pig skin constitutes about 50% of world production and is mainly composed of collagen extracted from skin by acidic baths and thermal treatments, but its structure and composition is not well defined.

TL;DR: This review explains absorption barriers of phenolic phytochemicals in the gastrointestinal tract and the potential challenges of nanoparticles as delivery system for phenolicphytochemical absorption.

TL;DR: Gelatin films containing cinnamon essential oil (CEO) nanoliposomes were prepared to enhance the antimicrobial stability by thin film ultrasonic dispersion method as mentioned in this paper, and the results showed the mean size of CEO nanolipsosomes was about 107nm.

TL;DR: In this article, the effect of atmospheric pressure cold plasma (ACP) treatments on the properties of hard and soft wheat flour was investigated and the results indicate that ACP can be exploited as a means to modulate functionality of wheat flour.

TL;DR: The core/shell biopolymer nanoparticles fabricated in this study have potential to be used as nano-delivery systems for bioactive molecules in food and pharmaceutical formulations.

TL;DR: This overview mainly focuses on biological effects of chitosan and its derivatives as well as presents their potential applications as ingredients in functional foods and nutraceuticals for the prevention or treatment of chronic diseases.

TL;DR: In this paper, BC was encapsulated by sodium caseinate, whey protein isolate, and soybean protein isolate by homogenization-evaporation method forming nanoparticles of 78, 90 and 370 nm diameter.

TL;DR: In this article, microencapsulation of saffron extract by various biopolymers was studied as an effective way to preserve its active compounds, including picrocrocin, safranal and crocin.

TL;DR: In this paper, the influence of emulsifier type and dietary fiber addition on the initial rate of lipid digestion was investigated using a simulated gastrointestinal tract (GIT): mouth; stomach; small intestine.

TL;DR: In this paper, the physicochemical properties of fish gelatin were studied by atomic force microscopy (AFM) with the secondary structure investigated by Fourier transform infrared (FTIR) spectroscopy.

TL;DR: In this paper, the composites films were compared in terms of antimicrobial activity, thermomechanical, physicochemical and barrier properties, and thermal stability of the films were studied using thermogravimetric analysis (TGA).

TL;DR: In this article, the authors examined the possibility of encapsulating resveratrol in biopolymer particles to overcome low water solubility, poor UV stability, and low oral bioavailability.

TL;DR: In this article, the physicochemical, barrier, mechanical and surface properties of sage seed gum (SSG) edible films as a function of plasticiser type (glycerol and sorbitol) and concentration (20, 40, 60, 80 and 100, w/w%).

TL;DR: In this paper, structural and functional properties of covalent and non-covalent protein-EGCG complexes were analyzed, and it was shown that protein-based EGCG complexes exhibited better interfacial adsorption behavior and greater antioxidant potential than non-Covalent ones in emulsion systems.

TL;DR: In this article, the uniaxial tensile, microstructural and barrier properties of the films were evaluated to determine their potential as a replacement for existing synthetic materials used in the food industry.

TL;DR: In this paper, the prolamin protein from sorghum has been utilized to form two types of nanocapsules to enhance the cellular uptake of curcumin: (1) kafirin-based colloidal particles containing curcurumin (cc-kaf) prepared by solvent induced self-assembly; and (2) kafiirin/carboxymethyl-chitosan nanoparticles prepared by acid-induced aggregation.

TL;DR: The functional properties of starch related to thickening and gelling were modulated by altering its hierarchical structure using nitrogen or helium glow-plasma as discussed by the authors, which made starch molecules more branched and networked to not only hinder their stretch during granule swelling and after granules being ruptured, but also limit their rearrangement during cooling.

TL;DR: It was observed that casein nanoparticles acted as gastro-resistant devices and, thus, folic acid was only released under simulated intestinal conditions and the oral bioavailability was calculated to be around 52%, a 50% higher than the traditional aqueous solution.

TL;DR: In this paper, the authors used octenyl succinic anhydride (OSA) modified rice starch as particle stabilizers to stabilize soybean oil-in-water (O/W) pickering emulsions.

TL;DR: In this paper, the authors replaced ethanol with non-flammable propylene glycol to prepare zein nanoparticles and stabilize nanoparticles using gum arabic (GA) to prevent their precipitation at pH 3.0-8.0.

TL;DR: In this article, a review of the state of the art of eco-materials based on Soy Protein Isolate (SPI) with special reference to organic and inorganic fillers in the macro, micro and nano scale is presented.

TL;DR: In this article, the influence of concentration of microfibrillated cellulose (MFC) extracted from mangosteen ( Garcinia mangostana L.) rind on the properties and stability of 10% w/w soybean oil-in-water (o/w) Pickering emulsions (pH ≤ 7.0) was examined.