Combination of rehydrated whey protein isolate aqueous solution with blackcurrant concentrate and the formation of encapsulates via spray-drying and freeze-drying: Alterations to the functional properties of protein and their anticancer properties

Wu, Gang; Hui, Xiaodan; Liang, Jiaxi; Liu, Huifan; Chen, Han; Gong, Xi; Brennan, Margaret A.; Zeng, Xin‐An; Guo, Xinbo; Brennan, Charles S.

doi:10.1016/j.foodchem.2021.129620

Cited by 15 publications

(5 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Colour profile of the food product is one of the most important factors that affects customer acceptance (Pathare et al ., 2013). Blackcurrant powder has strong staining effects due to the high anthocyanins content (Wu et al ., 2021a). Table 3 illustrates the colour profiles of the two starch pastes with the addition of different levels (0%, 5%, 10%, 15%) of blackcurrant, indicating the extent of effects on the colour profile of starch pastes.…”

Section: Resultsmentioning

confidence: 99%

The effects of blackcurrant powder (Ribes nigrum) supplementation on pasting properties, physicochemical properties, and nutritive values of starch derived from mung bean (Vigna radiata L.) and pea (Pisum sativum L.)

Klosek

Brennan

et al. 2021

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

Summary Incorporation of bioactive‐containing fruits and/or vegetables into the carbohydrate‐rich food matrix are effective strategies to develop food products with functional health benefits. In this study, blackcurrant powder was added into pea starch and mung bean starch to form pastes to investigate the effects of blackcurrant powder on physicochemical and nutritional properties of the starch pastes. The predictive in vitro glycaemic response of the pastes was highlighted by in vitro glycaemic glucose equivalent assay and alpha‐amylase inhibitory activity assay. Both assays showed that blackcurrant powder attenuated (P < 0.05) reducing sugar released, through the inhibition of α‐amylase. The colour profiles and textural properties of the pastes were modified by the additions of blackcurrant berry powder at different levels. Nutritional characteristics of the pastes, including total phenolic content and antioxidant activity, were significantly changed (P < 0.05) with the addition of blackcurrant powder.

show abstract

Section: Resultsmentioning

confidence: 99%

The effects of blackcurrant powder (Ribes nigrum) supplementation on pasting properties, physicochemical properties, and nutritive values of starch derived from mung bean (Vigna radiata L.) and pea (Pisum sativum L.)

Klosek

Brennan

et al. 2021

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

show abstract

“…The introduction of a biologically active object into a matrix or polymer wall system so that its active components are not affected by oxygen, light, or other conditions is referred to as microencapsulation technology. Spray‐drying, freeze‐drying (Wu, Hui, Liang, et al, 2021; Wu, Hui, Mu, et al, 2021), gastroretentive systems (Celli et al, 2016) and liposomes (Fan et al, 2021), and hot Melt Extrusion (Go et al, 2021) are all common microencapsulation technologies in the food industry. Chung C et al discovered that adding amino acids or peptides to beverage products can increase the color stability of anthocyanin, with l‐tryptophan showing the greatest improvement (Chung et al, 2017).…”

Section: A Comparison Between Proanthocyanidins and Anthocyanidinsmentioning

confidence: 99%

Research progress of proanthocyanidins and anthocyanidins

Zhao

Jiang

Lü

et al. 2023

Phytotherapy Research

View full text Add to dashboard Cite

Proanthocyanidins (PA) are polyphenol compounds that are widely distributed in the bark, fruit core, skin, or seeds of various plants. Anthocyanidins are water-soluble natural pigments widely found in plants. They are all flavonoids, a major coloring substance in plants and fruits. In recent years, research into PA and anthocyanins has become increasingly popular because of their excellent anti-oxidation, scavenging of reactive oxygen free radicals and other physical and chemical activities, and their anti-cancer, vision protection, aging prevention, skin beauty pharmacological, and nutraceutical effects. Especially, recent systematic reviews and meta-analyses indicate their value, safety, and efficacy in the prevention, adjuvant therapy, and management of cardiometabolic disease. Here, we summarize their research progress from the aspects of chemical structure, biosynthetic pathways, distribution, extraction and separation, coloration, efficacy, and potential. The comparison between them might provide a reference for their development and efficient utilization. However, more large-sample-size randomized controlled trials and high-quality studies are needed to firmly establish their clinical efficacy.

show abstract

“…Herein, a confinement-segregation theory is put forward to explain the formation mechanism of peptide-containing particles, after referring to the related literature [7][8][9][10]. Literally, confinement and segregation are the two critical processes, which are extracted from the above preparation workflow and defined as follows.…”

Section: Hypothesismentioning

confidence: 99%

Confinement–Segregation Theory to Explain the Formation Mechanism of Peptide-Containing Particles in Metered Dose Inhalers

Luo,

Wang,

et al. 2023

The 4th International Electronic Conference on Applied Sciences

View full text Add to dashboard Cite

show abstract

Combination of rehydrated whey protein isolate aqueous solution with blackcurrant concentrate and the formation of encapsulates via spray-drying and freeze-drying: Alterations to the functional properties of protein and their anticancer properties

Cited by 15 publications

References 36 publications

The effects of blackcurrant powder (Ribes nigrum) supplementation on pasting properties, physicochemical properties, and nutritive values of starch derived from mung bean (Vigna radiata L.) and pea (Pisum sativum L.)

The effects of blackcurrant powder (Ribes nigrum) supplementation on pasting properties, physicochemical properties, and nutritive values of starch derived from mung bean (Vigna radiata L.) and pea (Pisum sativum L.)

Research progress of proanthocyanidins and anthocyanidins

Confinement–Segregation Theory to Explain the Formation Mechanism of Peptide-Containing Particles in Metered Dose Inhalers

Contact Info

Product

Resources

About