Colloidal emulsions and particles as micronutrient and nutraceutical delivery systems

Velikov, Krassimir P.

doi:10.1533/9780857095909.3.319

Cited by 7 publications

(3 citation statements)

References 259 publications

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“…The delivery of functional ingredients (encapsulation, emulsion gels, powder particles, etc.) can be enhanced during digestion by modifying their dispersibility status in the food matrix, controlling their release, and enhancing their bioavailability (Mcclements & Li, 2010 ; Rafiee et al, 2019 ; Velikov, 2012 ).…”

Section: Applications Of Guar Gum In the Food Industrymentioning

confidence: 99%

Application of guar (Cyamopsis tetragonoloba L.) gum in food technologies: A review of properties and mechanisms of action

Tahmouzi,

Meftahizadeh,

Eyshi

et al. 2023

Food Science & Nutrition

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With the world continuing to push toward modernization and the consumption of processed foods growing at an exponential rate, the demand for texturizing agents and natural additives has also risen as a result. It has become increasingly common to use thickening agents in food products to modify their rheological and textural properties and enhance their quality characteristics. They can be divided into (1) animal derived (chitosan and isinglass), (2) fermentation produced (xanthan and curdlan), (3) plant fragments (pectin and cellulose), (4) seaweed extracts (agar and alginate), and (5) seed flours (guar gum and locust bean gum). The primary functions of these materials are to improve moisture binding capacity, modify structural properties, and alter flow behavior. In addition, some have another responsibility in the food sector, such as the main ingredient in the delivery systems (encapsulation) and nanocomposites. A galactomannan polysaccharide extracted from guar beans (Cyamopsis tetragonolobus), known as guar gum (GG), is one of them, which has a wide range of utilities and possesses popularity among scientists and consumers. In the world of modernization, GG has found its way into numerous industries for use in food, cosmetics, pharmaceuticals, textiles, and explosives. Due to its ability to form hydrogen bonds with water molecules, it imparts significant thickening, gelling, and binding properties to the solution as well as increases its viscosity. Therefore, this study is aimed to investigate the characteristics, mechanisms, and applications of GG in different food technologies.

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Section: Applications Of Guar Gum In the Food Industrymentioning

confidence: 99%

Application of guar (Cyamopsis tetragonoloba L.) gum in food technologies: A review of properties and mechanisms of action

Tahmouzi,

Meftahizadeh,

Eyshi

et al. 2023

Food Science & Nutrition

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“…Aggregation into fibrillar structures is a common consequence of heating various types of food proteins-especially the whey proteins (Nicolai et al 2011, Jones & Mezzenga 2012), but also soy proteins (Wang et al 2011, Tang et al 2012) and pea proteins (Munialo et al 2014). The resulting protein fibrils have potential applications as thickeners, gelling agents, and stabilizers of emulsions and foams (Kroes-Nijboer et al 2012).…”

Section: Protein Fibrilsmentioning

confidence: 99%

Colloids in Food: Ingredients, Structure, and Stability

Dickinson

2015

Annu. Rev. Food Sci. Technol.

183

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This article reviews progress in the field of food colloids with particular emphasis on advances in novel functional ingredients and nanoscale structuring. Specific aspects of ingredient development described here are the stabilization of bubbles and foams by the protein hydrophobin, the emulsifying characteristics of Maillard-type protein-polysaccharide conjugates, the structural and functional properties of protein fibrils, and the Pickering stabilization of dispersed droplets by food-grade nanoparticles and microparticles. Building on advances in the nanoscience of biological materials, the application of structural design principles to the fabrication of edible colloids is leading to progress in the fabrication of functional dispersed systems-multilayer interfaces, multiple emulsions, and gel-like emulsions. The associated physicochemical insight is contributing to our mechanistic understanding of oral processing and textural perception of food systems and to the development of colloid-based strategies to control delivery of nutrients during food digestion within the human gastrointestinal tract.

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“…This activity has been driven by an increased interest from the food industry in the use of emulsions as delivery systems in foods (Appelqvist et al, 2007;Velikov, 2012;Bouquerand et al, 2012). A common objective of ongoing emulsion research is the systematic control of biopolymer interactions with the objective of stabilizing well-defined nanoscale structures around and between the dispersed droplets.…”

Section: Essential Principles Of Structure Formation and Stabilizationmentioning

confidence: 99%

Understanding Food Structures

Dickinson

2014

Food Structures, Digestion and Health

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Colloidal emulsions and particles as micronutrient and nutraceutical delivery systems

Cited by 7 publications

References 259 publications

Application of guar (Cyamopsis tetragonoloba L.) gum in food technologies: A review of properties and mechanisms of action

Application of guar (Cyamopsis tetragonoloba L.) gum in food technologies: A review of properties and mechanisms of action

Colloids in Food: Ingredients, Structure, and Stability

Understanding Food Structures

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