Showing papers in "Food Hydrocolloids in 2016"

TL;DR: In this article, the properties of pectin from grapefruit ( Citrus paradisi Macf. cv. Changshanhuyou) peel extracted by ultrasound-assisted extraction (UP), were compared with those of Pectin extracted by conventional heating extraction (CP), showing that UP exhibited a lower molecular weight (M w ) but more concentrated M w distribution than CP.

TL;DR: In this article, the ultrasonic effect on physicochemical and emulsifying properties of three animal proteins, bovine gelatin (BG), fish gelatin (FG), and egg white protein (EWP) was investigated.

TL;DR: Chitosan films containing 0, 2.5, 5, 10 and 20% w/w propolis extract (PE), high in polyphenols, were developed.

TL;DR: The use of hydrocolloids is on the rise in many fields, such as ingredients, food additives, and health promoters as discussed by the authors, and they have many increasing applications in the health realm: they provide low-calorie dietary fiber, among other uses.

TL;DR: Kafirin, the prolamin protein from sorghum, was fabricated into spherical nanoparticles and then introduced as a fully natural interfacial stabilizer for Pickering emulsions as discussed by the authors.

TL;DR: In this article, the authors present an overview on the production technologies of β-glucan, such as extraction, isolation, purification technologies from different sources, for instance yeast, fungi, bacteria, and cereal, aiming its optimization for more effective production processes.

TL;DR: The use of nanocellulose as a food additive in 1983 was one of the first applications of this plant-derived biopolymer as mentioned in this paper, however, at that time, the product was not commercialized owing to the high energetic cost of the isolation methods used.

TL;DR: In this paper, the physicochemical characterizations and antioxidant properties of these sulfated polysaccharide derivatives were comparatively investigated by chemical methods, such as circular dichroism spectra, high performance anion exchange chromatography, high-performance gel permeation chromatography and fourier transform infrared spectrometry, and hydroxyl radical assay, DPPH radical assay and β-carotene-linoleic acid assay, respectively.

TL;DR: In this article, the authors optimize the preparation of Chitosan-tripolyphosphate (CS-TPP) nanoparticles stabilized Pickering emulsion as a delivery system for curcumin.

TL;DR: In this article, the polysaccharide-based nanoparticles by the polyelectrolyte complexation between chitosan (CS) and gum arabic (GA) were developed as novel delivery systems for curcumin.

TL;DR: In this paper, the use of gliadin colloid particles (GCPs) as an effective particulate stabilizer of oil-in-water emulsions of natural oils and water was demonstrated.

TL;DR: In this paper, the effects of heat treatment on the emulsifying properties of pea proteins were investigated, and the results indicated that the heated PEAs exhibited a greater potential to act as a kind of excellent emulsifiers.

TL;DR: In this article, the authors compared the effectiveness of a number of natural emulsifiers at fabricating corn oil-in-water nanoemulsions using dual-channel microfluidization.

TL;DR: In this paper, cinnamaldehyde nanoemulsions led to the successful fabrication of uniform and smooth chitosan films, which showed good antimicrobial activity, but had better antifungal than antibacterial activity.

TL;DR: In this article, the effects of chitosan concentration and environmental factors (i.e., ionic strength, temperature, and pH) on the physical stability of the oil-in-water (O/W) pickering emulsions stabilized by self-aggregated chitosa particles were investigated.

TL;DR: It is suggested that hydrogel beads are suitable for encapsulation and pH-triggered release of proteins, which may be advantageous for certain food applications.

TL;DR: In this article, the potential of composite chitosan vesicles (chitosomes) as novel delivery systems for four kinds of carotenoids, lycopene, β-carotene, lutein and canthaxanthin was guided.

TL;DR: In this article, the authors modified the surface of zein nanoparticles using sodium caseinate (NaCas) and assessed the properties of the modified surface and the resultant oil-in-water Pickering emulsion.

TL;DR: Wang et al. as discussed by the authors showed that the potential interaction between curcumin and chitosan was hydrogen bonding, which was further determined by FTIR and showed that a good compatibility between the two ingredients was revealed.

TL;DR: In this article, the properties and microstructure of emulsified whey protein films were determined by light scattering granulometry. The results revealed that almonds and walnut oils used at low concentrations enhanced the hydrophobic character of the protein films and have a good potential for incorporation into protein isolate to make edible films or coatings.

TL;DR: In this paper, the effects of repeated heat-moisture treatments (RHMT) on the in-vitro digestibility, physicochemical and structural properties of sweet potato starch were investigated.

TL;DR: In this paper, a dual autoclaving-retrogradation treatment was designed for preparing resistant starch from four rice cultivars and its impact on invitro digestibility, pasting, thermal and structural properties was determined.

TL;DR: In this article, a solution casting of WPI-based bio-nanocomposite with zein nanoparticles (ZNP) was used to obtain a uniform distribution of nanoparticles in the films.

TL;DR: In this article, the influence of anionic marine polysaccharide (Fucoidan) on the gastrointestinal fate of emulsified fish oils stabilized by different types of natural and synthetic emulsifier was examined: whey protein isolate (WPI); caseinate; lecithin; Tween 80.

TL;DR: The functional properties of soluble nano-sized soy protein aggregates produced by pH treatment followed by ultrasonication (US) were investigated in this article, where commercial soy protein isolate (SPI) was subjected to pH treatment under acidic (pH 2-4) or alkaline (p H 9-12) conditions followed by US before neutralizing to pH 7.

TL;DR: In this paper, the possibility of utilizing the bioorganic tomato peel as a cheap source for pectin production and its application as a corrosion inhibitor was investigated to implement viable cyclical economy principle in solving the main problem of waste disposal.

TL;DR: In this paper, the authors assessed the long-term stability of nano-emulsions containing EOs (oregano, thyme, lemongrass or mandarin).

TL;DR: In this paper, the influence of the degree of hydrolysis (DH) on the structure, solubility, rheology, and emulsifying properties of rice glutelin was investigated.

TL;DR: In this article, ternary conjugates were fabricated by covalently bonding polyphenol, protein, and polysaccharide together to improve the chemical and physical stability of nutraceutical emulsions.

TL;DR: An overview of recent advances in understanding of the physiochemical, structural features and biological effects of these bioactive polysaccharides from L. barbarum, Z. jujuba, Plantago spp.