Chitosan – Whey protein as efficient delivery system for squalene: Characterization and functional food application

Lekshmi, R.G.K.; Rahima, Mohammed; Chatterjee, Niladri Sekhar; Tejpal, C.S.; Anas, K.K.; Vishnu, K.V.; Sarika, K.; Asha, K.K.; Anandan, R.; Mathew, S.

doi:10.1016/j.ijbiomac.2019.05.153

Cited by 44 publications

(22 citation statements)

References 45 publications

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“…Whey proteins, on the other hand, are extremely resistant to heat and acidic conditions and can further improve the stability of a product or system. Whey–CS systems have been shown to increase resistance to oxidation and to emulsion stability by preventing flocculation and coalescence [ 111 ]. Consequently, whey–CS systems are commonly found in development of food packaging and additives for human consumption, as well as, occasionally, in drug delivery systems [ 111 , 112 , 113 , 114 ].…”

Section: Non-covalent Modificationsmentioning

confidence: 99%

Chitosan Functionalization: Covalent and Non-Covalent Interactions and Their Characterization

2021

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Chitosan (CS) is a natural biopolymer that has gained great interest in many research fields due to its promising biocompatibility, biodegradability, and favorable mechanical properties. The versatility of this low-cost polymer allows for a variety of chemical modifications via covalent conjugation and non-covalent interactions, which are designed to further improve the properties of interest. This review aims at presenting the broad range of functionalization strategies reported over the last five years to reflect the state-of-the art of CS derivatization. We start by describing covalent modifications performed on the CS backbone, followed by non-covalent CS modifications involving small molecules, proteins, and metal adjuvants. An overview of CS-based systems involving both covalent and electrostatic modification patterns is then presented. Finally, a special focus will be given on the characterization techniques commonly used to qualify the composition and physical properties of CS derivatives.

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Section: Non-covalent Modificationsmentioning

confidence: 99%

Chitosan Functionalization: Covalent and Non-Covalent Interactions and Their Characterization

2021

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“…The second way to evaluate an organoleptic attribute was through technical measurement. For example, assessing the firmness of butter using a cone penetrometer (Dixon and Parekh, 1980), evaluating food colours using a colorimeter (Agrahar-Murugkar et al, 2018;Biron et al, 2011;Çam et al, 2014;Ferrari et al, 2010;Lekshmi et al, 2019;Nunes et al, 2016;Zhao et al, 2005), calculating dough stickiness using Chen-Hosney stickiness cell, or cookies' brittleness with a three-point bending rig (Agrahar-Murugkar et al, 2018). Both ways to assess organoleptic attributes were considered as objective measures.…”

Section: Product-oriented Qualitymentioning

confidence: 99%

Identifying objective quality attributes of functional foods

Astrini

Rakhmawati

Sumaedi

et al. 2020

Qual. Assur. Saf. Crops Foods

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This study aims to identify objective quality attributes of functional foods based on literature reviews and proposing the future research agenda. There are not many articles that examined the objective quality of functional foods. This article aims to fill that gap: discussing objective quality attribute of functional foods based on the syntheses of previous studies. Previous research on objective quality of functional foods mostly came from the field of food science, and therefore applicable only to certain foods. Studies from the field of consumer behaviour/management mostly focused on perceived quality. This study used journals from three databases and utilised the term 'functional food' as the main keyword. Articles gathered were filtered based on their types and contents. There are two categories of objective quality found in literature. Firstly, objective quality related to the process, and secondly, objective quality related to the product itself. Both types are required to make accurate and marketable health claims of functional foods. Future research should try to empirically validate those objective quality attributes.

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“…2. External applications can address tonsillitis, wheezing, bronchitis, the common cold, tuberculosis, rhinitis, gastric ulcers, duodenal ulcers, gallbladder and bladder stones, rheumatism, neuralgia, and so forth [31]. The 9-Octadecenamide (4.30%) was used as lubricant and a film removing agent for various kinds of concentrated masterworks, such as polyethylene, polypropylene, synthetic fibers, and cable (insulation) materials.…”

Section: The Gc-ms Analysismentioning

confidence: 99%

Extracts of Quercus dentata leaf

Peng

Sun

Wang³

et al. 2020

Therm sci

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Along with the development of our economic society and the growing demand for wood, the value of the use of Quercus dentata Thunb has also increased year by year. However, the traditional trees used are resources that are cut down, and development primarily uses only the branches, while ignoring the value in using the rest of the trees. Thiscauses a waste of resources. In response, this study uses benzene, an alcohol found in Quercus dentata Thunb leaf extract. Fourier transform infrared spectroscopy (FT-IR) and gas chromatography-mass spectrometry (GC-MS) were used for catalytic cracking products, and the efficient extraction of pyrolysis products were studied. Analysis shows that Quercus dentata Thunb leaf extract species contain a variety of biological active ingredients; and the ingredients in pharmaceutical and chemical production have very high value. For example, the Quercus dentata Thunb leaf of benzyl alcohol extract, Lupeol, has significant anti-cancer, anti-oxidation, and anti-inflammatory effects. The analysis of the chemical composition of the Quercus dentata Thunb leaf provides a new theoretical basis.

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Chitosan – Whey protein as efficient delivery system for squalene: Characterization and functional food application

Cited by 44 publications

References 45 publications

Chitosan Functionalization: Covalent and Non-Covalent Interactions and Their Characterization

Chitosan Functionalization: Covalent and Non-Covalent Interactions and Their Characterization

Identifying objective quality attributes of functional foods

Extracts of Quercus dentata leaf

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