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  1. Article ; Online: Improved light and ultraviolet stability of curcumin encapsulated in emulsion gels prepared with corn starch, OSA-starch and whey protein isolate.

    Zhan, Siyuan / He, Mohe / Wu, Yanwen / Ouyang, Jie

    Food chemistry

    2024  Volume 446, Page(s) 138803

    Abstract: The objective of this study was to enhance the bioavailability and stability of curcumin (Cur) by encapsulating it in corn starch (CS)/octenylsuccinic acid modified (OSA)-starch-whey protein isolate (WPI) emulsion gels (EGs). As the volume fraction of ... ...

    Abstract The objective of this study was to enhance the bioavailability and stability of curcumin (Cur) by encapsulating it in corn starch (CS)/octenylsuccinic acid modified (OSA)-starch-whey protein isolate (WPI) emulsion gels (EGs). As the volume fraction of the oil phase increased, the droplet size and ζ- potential of the EGs decreased. The encapsulation efficiency and bioavailability of Cur in CS/OSA-starch-WPI EGs with a 60% oil ratio were 96.0% and 67.3%, respectively. The release rate of free fatty acid and the bioavailability of Cur from the EGs after digestion were significantly higher compared to Cur dissolved in oil. EGs with an oil phase volume fraction of 75% and 80% demonstrated greater protection against light irradiation but were less effective against UV irradiation compared to EGs with a 60% oil phase volume fraction. Encapsulation in EGs proved to be an effective method for enhancing the bioavailability and stability of Cur.
    MeSH term(s) Emulsions ; Starch ; Whey Proteins ; Curcumin ; Zea mays ; Gels ; Succinates
    Chemical Substances Emulsions ; Starch (9005-25-8) ; Whey Proteins ; Curcumin (IT942ZTH98) ; octenyl succinate (28805-58-5) ; Gels ; Succinates
    Language English
    Publishing date 2024-02-22
    Publishing country England
    Document type Journal Article
    ZDB-ID 243123-3
    ISSN 1873-7072 ; 0308-8146
    ISSN (online) 1873-7072
    ISSN 0308-8146
    DOI 10.1016/j.foodchem.2024.138803
    Database MEDical Literature Analysis and Retrieval System OnLINE

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    In stock of ZB MED Bonn / Germany

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  2. Article: Effects of Endogenous Non-Starch Nutrients in Acorn (Quercus wutaishanica Blume) Kernels on the Physicochemical Properties and In Vitro Digestibility of Starch

    He, Mohe / Ding, Tianyi / Wu, Yanwen / Ouyang, Jie

    Foods. 2022 Mar. 14, v. 11, no. 6

    2022  

    Abstract: The present study investigated the multi-scale structure of starch derived from acorn kernels and the effects of the non-starch nutrients on the physicochemical properties and in vitro digestibility of starch. The average polymerization degree of acorn ... ...

    Abstract The present study investigated the multi-scale structure of starch derived from acorn kernels and the effects of the non-starch nutrients on the physicochemical properties and in vitro digestibility of starch. The average polymerization degree of acorn starch was 27.3, and the apparent amylose content was 31.4%. The crystal structure remained as C-type but the relative crystallinity of acorn flour decreased from 26.55% to 25.13%, 25.86% and 26.29% after the treatments of degreasing, deproteinization, and the removal of β-glucan, respectively. After the above treatments, the conclusion temperature of acorn flour decreased and had a significant positive correlation with the decrease in the crystallinity. The aggregation between starch granules, and the interactions between starch granules and both proteins and lipids, reduced significantly after degreasing and deproteinization treatments. The endogenous protein, fat, and β-glucan played key roles in reducing the digestibility of acorn starch relative to other compounds, which was dictated by the ability for these compounds to form complexes with starch and inhibit hydrolysis.
    Keywords Quercus ; acorns ; amylose ; crystal structure ; flour ; hydrolysis ; polymerization ; temperature
    Language English
    Dates of publication 2022-0314
    Publishing place Multidisciplinary Digital Publishing Institute
    Document type Article
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods11060825
    Database NAL-Catalogue (AGRICOLA)

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  3. Article: Effects of Endogenous Non-Starch Nutrients in Acorn (

    He, Mohe / Ding, Tianyi / Wu, Yanwen / Ouyang, Jie

    Foods (Basel, Switzerland)

    2022  Volume 11, Issue 6

    Abstract: The present study investigated the multi-scale structure of starch derived from acorn kernels and the effects of the non-starch nutrients on the physicochemical properties and in vitro digestibility of starch. The average polymerization degree of acorn ... ...

    Abstract The present study investigated the multi-scale structure of starch derived from acorn kernels and the effects of the non-starch nutrients on the physicochemical properties and in vitro digestibility of starch. The average polymerization degree of acorn starch was 27.3, and the apparent amylose content was 31.4%. The crystal structure remained as C-type but the relative crystallinity of acorn flour decreased from 26.55% to 25.13%, 25.86% and 26.29% after the treatments of degreasing, deproteinization, and the removal of β-glucan, respectively. After the above treatments, the conclusion temperature of acorn flour decreased and had a significant positive correlation with the decrease in the crystallinity. The aggregation between starch granules, and the interactions between starch granules and both proteins and lipids, reduced significantly after degreasing and deproteinization treatments. The endogenous protein, fat, and β-glucan played key roles in reducing the digestibility of acorn starch relative to other compounds, which was dictated by the ability for these compounds to form complexes with starch and inhibit hydrolysis.
    Language English
    Publishing date 2022-03-14
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods11060825
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  4. Article ; Online: Effect of cold plasma on blueberry juice quality.

    Hou, Yanan / Wang, Ruixue / Gan, Zhilin / Shao, Tao / Zhang, Xinxue / He, Mohe / Sun, Aidong

    Food chemistry

    2019  Volume 290, Page(s) 79–86

    Abstract: This work focusses on the effects of cold plasma, a novel, non-thermal technology, on the quality of blueberry juice, such as inactivation of Bacillus, anthocyanins, phenolics, vitamin C, antioxidant activity and color change. Oxygen concentration (0, 0 ... ...

    Abstract This work focusses on the effects of cold plasma, a novel, non-thermal technology, on the quality of blueberry juice, such as inactivation of Bacillus, anthocyanins, phenolics, vitamin C, antioxidant activity and color change. Oxygen concentration (0, 0.5% and 1%) of ionized gas was firstly confirmed to be the main factors for CP treatment, besides treatment time (2, 4 and 6 min). The increment of treatment time and oxygen concentration significantly promoted an increasing trend of death for Bacillus. Compared with thermal treatment, the content of phenolics was significantly increased by CP treatment, and also CP treatment could better keep the original color of blueberry juice. In terms of anthocyanin and vitamin C, relatively shorter exposure time to CP was more suggested. In antioxidant tests, increment of oxygen concentration resulted in the increasing trends of antioxidant activity in DPPH and ABTS assays.
    MeSH term(s) Anthocyanins/analysis ; Antioxidants/chemistry ; Ascorbic Acid/analysis ; Blueberry Plants/chemistry ; Cold Temperature ; Color ; Food Quality ; Fruit/chemistry ; Fruit and Vegetable Juices/analysis ; Oxygen/chemistry ; Phenols/analysis ; Plasma Gases/chemistry
    Chemical Substances Anthocyanins ; Antioxidants ; Phenols ; Plasma Gases ; Ascorbic Acid (PQ6CK8PD0R) ; Oxygen (S88TT14065)
    Language English
    Publishing date 2019-03-25
    Publishing country England
    Document type Journal Article
    ZDB-ID 243123-3
    ISSN 1873-7072 ; 0308-8146
    ISSN (online) 1873-7072
    ISSN 0308-8146
    DOI 10.1016/j.foodchem.2019.03.123
    Database MEDical Literature Analysis and Retrieval System OnLINE

    Full text online

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    In stock of ZB MED Bonn / Germany

    Z 3634: Show issues

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

    Inter-library loan at ZB MED

    Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

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