Influence of anionic alginate and cationic chitosan on physicochemical stability and carotenoids bioaccessibility of soy protein isolate-stabilized emulsions

Zhang, Chunlan; Xu, Wei; Jin, Weiping; Shah, Bakht Ramin; Li, Yán; Li, Bin

doi:10.1016/j.foodres.2015.09.020

Cited by 74 publications

(40 citation statements)

References 46 publications

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“…In contrast, carotenoids are responsible for the orange, red, and yellow color of plants. Degradation of the pigments is affected by light, and oxygen influences the deterioration of flavor and color of products [9][10][11][12]. The antioxidant capacity of carotenoids is used in scavenging of free radical and counteracting oxidation, consequently reducing the risk of cardiovascular, acute inflammation problems, and UV light damage [7].…”

Section: Introductionmentioning

confidence: 99%

Determination of triterpenoids, carotenoids, chlorophylls, and antioxidant capacity in Allium ursinum L. at different times of harvesting and anatomical parts

Lachowicz

Oszmiański

Wiśniewski

2018

Eur Food Res Technol

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Triterpenoids, carotenoids, chlorophylls, and antioxidant capacity of individual parts of wild garlic at different times of harvesting were studied. Leaves, flowers, bulbs, and stems of Allium ursinum were used in this study. The contents of triterpenoids, carotenoids, and chlorophylls were determined by UPLC-PDA-Q/TOF-MS, and the antioxidant capacity was determined by ABTS and FRAP assay. A total of 21 compounds including 3 triterpenoids, 11 carotenoids, and 7 chlorophylls were identified in anatomical parts of A. ursinum in March and June 2016. These compounds present in individual anatomical parts of wild garlic were determination in this study for the first time ever. The average content of total triterpenoids ranged from 750.7 to 4159.5 mg/kg dry matter (dm) and that of carotenoids and chlorophylls ranged from 14.4 to 14,424.5 mg/kg dm for bulbs and leaves. The average level of the antioxidant capacity ranged from 37.1 to 91.7 µmol Trolox/g dm in bulbs and leaves, respectively. The leaves, flowers, and stems of wild garlic are a good source of health-promoting compounds. They can be used as functional food ingredients, dietary supplements, and additives.

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Section: Introductionmentioning

confidence: 99%

Determination of triterpenoids, carotenoids, chlorophylls, and antioxidant capacity in Allium ursinum L. at different times of harvesting and anatomical parts

Lachowicz

Oszmiański

Wiśniewski

2018

Eur Food Res Technol

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“…Many of these nutraceuticals cannot simply be introduced into functional foods in their pure form because of physicochemical constraints, such as limited solubility, chemical instability, and poor bioavailability (Liang, Shoemaker, Yang, Zhong, & Huang, 2013;McClements, 2013;Reboul, 2013;Tang & Zhong-Gui, 2007). These challenges can often be overcome using food-grade colloidal delivery systems, such as emulsions, nanoemulsions, microemulsions, solid lipid nanoparticles, and filled hydrogels (Mun, Kim, Shin, & McClements, 2015;Nik, Langmaid, & Wright, 2012;Tokle, Lesmes, Decker, & McClements, 2012;Verrijssen et al, 2014;Zhang et al, 2015). Lipophilic nutraceuticals can be encapsulated within lipid droplets that can readily be dispersed in water, that can protect the bioactives from degradation, and that are digested in the gastrointestinal tract (GIT) to form mixed micelles that enhance bioaccessibility (McClements, 2013).…”

Section: Introductionmentioning

confidence: 99%

Influence of methylcellulose on attributes of β-carotene fortified starch-based filled hydrogels: Optical, rheological, structural, digestibility, and bioaccessibility properties

Mun

Park

Kim

et al. 2016

Food Research International

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There is considerable interest in controlling the gastrointestinal fate of nutraceuticals to improve their efficacy. In this study, the influence of methylcellulose (an indigestible polysaccharide) on lipid digestion and β-carotene bioaccessibility was determined. The carotenoids were encapsulated within lipid droplets that were then loaded into rice starch hydrogels containing different methylcellulose levels. Incorporation of 0 to 0.2% of methylcellulose had little impact on the dynamic shear rheology of the starch hydrogels, which may be important for formulating functional foods with desirable textural attributes. The microstructure, lipid digestion, and β-carotene bioaccessibility of the filled hydrogels were measured as the samples were passed through simulated oral, gastric, and small intestinal phases. The lipid digestion rate and carotenoid bioaccessibility decreased with increasing methylcellulose. This effect was attributed to the ability of the methylcellulose to inhibit molecular diffusion, promote droplet flocculation, or bind gastrointestinal components thereby inhibiting triacylglycerol hydrolysis at the lipid droplet surfaces. This information may be useful for rationally designing functional foods with improved nutritional benefits.

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“…Presence both chitosan and protein emulsifiers makes a heterogeneous system more stable. Incorporation of chitosan with soybean isolate protein can increase the digestibility and stability of emulsified carotenoids [79]. The complex containing chitosan with modified β-lactoglobulin fibers stabilizes the fish oil emulsion in water [80].…”

Section: Chitosan Emulsifying Applicationsmentioning

confidence: 99%

“…Also, stable Pickering emulsions with corn oil are formed as a result of electrostatic interaction of chitosan with gelatin [81]. The ability of chitosan to form micelles in aqueous solutions may be used for unstable compounds as carotenoids [82] and anthocyanins [83] sustainability increasing.…”

Section: Chitosan Emulsifying Applicationsmentioning

confidence: 99%

Chitosan Application in Food Technology: A Review of Rescent Advances

Kabanov

Novinyuk

2020

Food systems

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A BST R ACTThe review focused on global trends in the development of scientific research and the practical applications of chitosan in food technology in recent years. Chitin and its derivative chitosan obtaining from the crustacean shells and the cell wall of fungi are among the most common biopolymers in the world. Chitosan is a polysaccharide discerned by a large number of unsubstituted amino groups. Featured properties of chitosan providing its high chemical and biological activities. Chitosan has various abilities as polycationite, film former, antimicrobial and antioxidant agent. Multifunctional properties open up broad prospects for the chitosan applications in various fields of technology, medicine and industry. The most attention in the review is paid to the works on extending food products shelf life with chitosan based primary edible film coatings and biodegradable packaging. At the same time chitosan applications as an emulsifier, a flocculant, as well as functional food additive, nutrient encapsulating material and dietary supplement are highlighted.

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Influence of anionic alginate and cationic chitosan on physicochemical stability and carotenoids bioaccessibility of soy protein isolate-stabilized emulsions

Cited by 74 publications

References 46 publications

Determination of triterpenoids, carotenoids, chlorophylls, and antioxidant capacity in Allium ursinum L. at different times of harvesting and anatomical parts

Determination of triterpenoids, carotenoids, chlorophylls, and antioxidant capacity in Allium ursinum L. at different times of harvesting and anatomical parts

Influence of methylcellulose on attributes of β-carotene fortified starch-based filled hydrogels: Optical, rheological, structural, digestibility, and bioaccessibility properties

Chitosan Application in Food Technology: A Review of Rescent Advances

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