Encapsulating vitamins C and E using food-grade soy protein isolate and pectin particles as carrier: Insights on the vitamin additive antioxidant effects

Geng, Mengjie; Feng, Xumei; Wu, Xixi; Tan, Xiangyun; Liu, Zengnan; Li, Lijia; Huang, Yuyang; Teng, Fei; Li, Yang

doi:10.1016/j.foodchem.2023.135955

Cited by 27 publications

(4 citation statements)

References 36 publications

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“…The gel system with a network structure formed by the complexation of starch, protein, oil and water has a good protection effect on unstable VC, VE, folic acid and pantothenic acid. Proteins and oils could form a V-shaped wrapping structure through hydrogen bonding after starch molecules absorb water and expand, which could better wrap or load vitamins without being broken and protect the nutritional activity [ 58 ]. Soybean isolate protein and pectin particles formed a gel system with a definite network structure as a delivery system which could increase the encapsulation rate of VE up to 72.1 ± 5.9% and exhibit good in vitro antioxidant activity [ 58 ].…”

Section: Resultsmentioning

confidence: 99%

“…Proteins and oils could form a V-shaped wrapping structure through hydrogen bonding after starch molecules absorb water and expand, which could better wrap or load vitamins without being broken and protect the nutritional activity [ 58 ]. Soybean isolate protein and pectin particles formed a gel system with a definite network structure as a delivery system which could increase the encapsulation rate of VE up to 72.1 ± 5.9% and exhibit good in vitro antioxidant activity [ 58 ]. Adding VM together increased the L* of the system compared to adding SS alone to the food bolus.…”

Section: Resultsmentioning

confidence: 99%

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Rheology, Texture and Swallowing Characteristics of a Texture-Modified Dysphagia Food Prepared Using Common Supplementary Materials

Wang,

Rong,

Shen

et al. 2023

Foods

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A dysphagia diet is a special eating plan. The development and design of dysphagia foods should consider both swallowing safety and food nutritional qualities. In this study, the effects of four food supplements, namely vitamins, minerals, salt and sugar, on swallowing characteristics, rheological and textural properties were investigated, and a sensory evaluation of dysphagia foods made with rice starch, perilla seed oil and whey isolate protein was carried out. The results showed that all the samples belonged to foods at level 4 (pureed) in The International Dysphagia Diet Standardization Initiative (IDDSI) framework, and exhibited shear thinning behavior, which is favorable for dysphagia patients. Rheological tests showed that the viscosity of a food bolus was increased with salt and sugar (SS), while it decreased with vitamins and minerals (VM) at shear rates of 50 s−1. Both SS and VM strengthened the elastic gel system, and SS enhanced the storage modulus and loss modulus. VM increased the hardness, gumminess, chewiness and color richness, but left small residues on the spoon. SS provided better water-holding, chewiness and resilience by influencing the way molecules were connected, promoting swallowing safety. SS brought a better taste to the food bolus. Dysphagia foods with both VM and 0.5% SS had the best sensory evaluation score. This study may provide a theoretical foundation for the creation and design of new dysphagia nutritional food products.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Rheology, Texture and Swallowing Characteristics of a Texture-Modified Dysphagia Food Prepared Using Common Supplementary Materials

Wang,

Rong,

Shen

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…VC stabilizes free radicals by donating electrons, preventing them from causing harm to cellular tissues [43]. Additionally, VC can enhance intracellular antioxidant capacity by synergizing with other antioxidants such as vitamin E [44]. The redox state within cells is crucial for maintaining normal physiological functions, with tumor cells often exhibiting a different redox state compared to normal cells, tending to be in a more reduced state.…”

Section: The Mechanism Of Vc On Tumorsmentioning

confidence: 99%

The Involvement of Ascorbic Acid in Cancer Treatment

Guo,

Liao,

et al. 2024

Molecules

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Vitamin C (VC), also known as ascorbic acid, plays a crucial role as a water-soluble nutrient within the human body, contributing to a variety of metabolic processes. Research findings suggest that increased doses of VC demonstrate potential anti-tumor capabilities. This review delves into the mechanisms of VC absorption and its implications for cancer management. Building upon these foundational insights, we explore modern delivery systems for VC, evaluating its use in diverse cancer treatment methods. These include starvation therapy, chemodynamic therapy (CDT), photothermal/photodynamic therapy (PTT/PDT), electrothermal therapy, immunotherapy, cellular reprogramming, chemotherapy, radiotherapy, and various combination therapies.

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“…It was discovered that all of the fuel attributes of Mad. longifolia biodiesel, except for the calorific value, are within the range set by international regulations . With an increase in the percentage of biodiesel mix, it is shown that the BSFC increases and the BTE decreases.…”

Section: Biodieselmentioning

confidence: 99%

Enhancing Performance and Emission Characteristics of Biodiesel-Operated Compression Ignition Engines through Low Heat Rejection Mode and Antioxidant Additives: A Review

Rajendran,

Venkatesan,

Dhairiyasamy

et al. 2023

ACS Omega

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Depending on the heat content and compression ignition (CI) engine combustion, biodiesel is a viable substitute fuel. Biodiesel is an oxygenated, safe, sulfur-free, biodegradable, and renewable fuel. It may be utilized in CI engines in any combination with diesel fuel without requiring the engine to be significantly modified. Many research studies have been made with several biodiesels as diesel substitutes, including Pongamia pinnata, Jatropha curcas, Mangifera indica, and Madhuca longifolia. The topic of the current review is the potential of renewable fuels to outperform diesel fuel in terms of performance, combustion, and emission characteristics. In the present study, CI engines are fueled with biodiesels made from Man. indica, Mad. longifolia, and pongamia seed oil. Adopting low heat rejection (LHR) mode CI engines and adding an antioxidant agent in addition to the biodiesel blends may resolve the issue of these biodiesels’ poorer performance and increased NO emission. Both these additions may provide positive approaches in both performance and emission.

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Encapsulating vitamins C and E using food-grade soy protein isolate and pectin particles as carrier: Insights on the vitamin additive antioxidant effects

Cited by 27 publications

References 36 publications

Rheology, Texture and Swallowing Characteristics of a Texture-Modified Dysphagia Food Prepared Using Common Supplementary Materials

Rheology, Texture and Swallowing Characteristics of a Texture-Modified Dysphagia Food Prepared Using Common Supplementary Materials

The Involvement of Ascorbic Acid in Cancer Treatment

Enhancing Performance and Emission Characteristics of Biodiesel-Operated Compression Ignition Engines through Low Heat Rejection Mode and Antioxidant Additives: A Review

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