Showing papers in "Food Hydrocolloids in 2020"

TL;DR: In this paper, a chitosan-based pH-responsive functional film was prepared by the incorporation of alizarin and its properties were tested for active and intelligent food packaging applications.

TL;DR: In this paper, the effects of high-intensity ultrasound on the emulsifying properties of chicken myofibrillar protein (MP) and the rheological properties and stability of the emulsion stabilized by ultrasound-treated MP were investigated.

TL;DR: In this paper, a visual pH-sensing films containing curcumin (CR) and anthocyanins (ATH) were prepared as on-package indicator labels for nondestructively detecting fish freshness in real time.

TL;DR: In this paper, a transparent cellulose film was prepared from ginger nanofiber with chemicals and ultrasonication, which had high cellulose content (88%) after purification using acid hydrolysis.

TL;DR: In this article, the pectin films activated by marjoram essential oil-loaded nanoemulsions and Pickering emulsions (PE) were used for preparation of NE and PE, respectively.

TL;DR: In this paper, the feasibility of using soy protein isolate (SPI) and anthocyanins (ACN) to fabricate a novel Pickering emulsion stabilized by SPI-ACN complex nanoparticles was described.

TL;DR: In this article, the authors developed active and intelligent packaging films based on starch/polyvinyl alcohol incorporated with betalains-rich red pitaya (Hylocereus polyrhizus) peel extract.

TL;DR: In this article, a core-shell biopolymer was fabricated using a hydrophobic protein (zein) as the core and anionic polysaccharide (ρα-carrageenan) as a shell.

TL;DR: In this paper, the stability of oil-in-water emulsions with rice bran protein and protein-catechin complexes at a (+)-Catechin concentration of 0.05% to 0.25% was investigated.

TL;DR: In this article, mung bean protein films enriched with different concentrations (0, 2.5, 12.5 and 25% w/w) of pomegranate peel as a rich source of bioactives were prepared and characterized.

TL;DR: In this paper, the formation, physicochemical properties, and functionality of WPI emulsion gels induced by crosslinking with transglutaminase and/or Ca2+ ions were evaluated.

TL;DR: An active and intelligent film was developed by immobilizing red cabbage anthocyanins (RCA) into an oxidized-chitin nanocrystals (O-ChNCs)/konjac glucomannan (KGM) matrix as discussed by the authors.

TL;DR: This review compiles and assesses the latest advances on production, characterization, application and stability of PEs and HIPPEs stabilized by protein and protein-based Pickering particles.

TL;DR: In this paper, the curcumin-incorporated carbohydrate films with increased physical and functional properties can be used for active food packaging films, and the composite films exhibited high antioxidant activity and some antibacterial property depending on the type of carbohydrate.

TL;DR: In this article, a series of multifunctional bionanocomposite films (KCZ-MAE) based on konjac glucomannan (KGM)/chitosan (CS) (KC) with Nano-ZnO and mulberry anthocyanin extract (MAE), were prepared by a solution casting method.

TL;DR: In this paper, the preparation of corn starch (CS) films with glycerol, thymol, and combination of them via solution casting technique was explored in terms of structural changes, physical, optical and thermal properties.

TL;DR: In this paper, the effect of xanthan gum and guar gum on the rheological, textural, and microstructural properties of 3D printed cooked pork paste was examined.

TL;DR: In this review, various approaches and techniques for development of chitosan-based nanodelivery systems with an overview of the related studies will be discussed, and nutritional and functional properties of the nanostructures and relevant safety issues are highlighted.

TL;DR: In this paper, the impact of GA addition into HIPEs on the microstructure, rheology, stability, photodegradation and bioaccessibility of the encapsulated β-carotene was determined.

TL;DR: In this paper, a soy protein isolate (SPI)-based active nanocomposite films reinforced with cellulose nanocrystals (CNC), zinc oxide nanoparticles (ZnONP), CNC/Zn ONP mixture (physical mixing), or CNC@ZnNONP nanohybrids (in situ growth) were developed.

TL;DR: The most recent potential applications of Maillard conjugates for designing delivery systems; i.e., oil-in-water (O/W) emulsion, nanoemulsion, double emulsions, nanoparticles, nanogels, and microencapsulation are reviewed.

TL;DR: A review of the state-of-the-art knowledge about the emulsification performance and interfacial stabilization of globular proteins, achieved in the recent several years, especially by our research group is presented in this article.

TL;DR: An environmentally friendly antimicrobial film was developed by incorporating silver nanoparticles (AgNPs) into bacterial nanocellulose (BNC) via reduction (R) and UV-assisted (UV) methods as mentioned in this paper.

TL;DR: It is demonstrated that protein-polysaccharide complexes can effectively encapsulate VD3 and achieve the goal of sustained release in the simulated gastrointestinal tract, which have potential applications in food and medicine.

TL;DR: In this paper, the effects of polysaccharide-starch interactions on physicochemical and rheological properties of sweet potato starch (SPS) and Mesona chinensis Benth (MCP) gels were investigated.

TL;DR: Maillard reaction was proven to be successful in enhancing the foaming properties of ovalbumin and G-OVA foam displayed smaller and more homogeneous bubble size than N-OVA and H-OVA.

TL;DR: In this paper, unmodified defatted amylose-containing starch granules possessing amylopectin of four types were subjected to swelling in warm water and the swelling pattern of the granules was related to the structural type of the amylopeectin component.

TL;DR: In this article, the authors characterized microstructural, physical, optical, mechanical, water barrier and antimicrobial properties of chitosan-polyvinyl alcohol blend films (CS-PVA) enriched with ethyl lauroyl arginate (LAE) for food packaging applications.

TL;DR: In this paper, a protein-based composite nanoparticles with hydrophilic whey protein isolate (WPI) and hydrophobic zein using an alcohol-free pH-driven method was used to encapsulate curcumin.

TL;DR: The physicochemical, thermal and mechanical properties of blood orange peel pectin (BOPP) film blended with fish gelatin (F-G), at different ratios, were investigated in this paper.