Investigating the effects of maltodextrin, gum arabic, and whey protein concentrate on the microencapsulation efficiency and oxidation stability of hemp seed oil

Abstract

Many studies are implying that polyunsaturated fatty acids (PUFAs: ω6 and ω3) have beneficial impacts on human health, including cardiovascular disease prevention, reduction of blood pressure and cholesterol, and risk of cancers, and also it has been demonstrated that these bioactive components can improve the brain func-

Effect of co-extraction of pomegranate seed oil with green tea leaves on the extraction yield and quality of extracted oil

“…Today, PSO has medicinal, health, and food uses especially for its punicic acid, which has pharmaceutical effects (de Melo et al, 2016). However, PSO, due to its high content of unsaturated fatty acid profiles, is sensitive to oxidation (Costa et al, 2019;Drinić et al, 2020;Rezvankhah et al, 2022).…”

Relation of amino acid composition, hydrophobicity, and molecular weight with antidiabetic, antihypertensive, and antioxidant properties of mixtures of corn gluten and soy protein hydrolysates

“…Based on the hydroxyl RSA results in Figure 3c, the lower the MW of the hydrolysates, the higher the antioxidant power obtained. SPH due to its higher hydrophilic amino acids and containing lower MW peptides (Figure 2a,b) exhibited higher hydroxyl RSA, while CP due to its higher hydrophobic amino acid profiles and larger peptides exhibited lower hydroxyl RSA (Rezvankhah, Emam‐Djomeh, et al, 2022; Rezvankhah, Yarmand, et al, 2022). MW of peptides can substantially affect their antioxidant activity.…”

“…Notably, the highest EAI obtained for SPH70:CPH30 supported the hypothesis that a combination of 70% SPH with 30% CPH produces a synergistic effect. The EAI is associated with the protein/peptide ability to reduce the interfacial tension, thus generating smaller droplets leading to high emulsion stability (Rezvankhah et al, 2020, 2021b; Rezvankhah, Emam‐Djomeh, et al, 2022; Rezvankhah, Yarmand, et al, 2022). A similar trend was observed for ESI (min).…”

“…Two foaming properties including the foaming capacity (FC) and foaming stability (FS) of the CP, SP, and hydrolysates were assessed following the procedure reported by Rezvankhah, Emam‐Djomeh, et al (2022) and Rezvankhah, Yarmand, et al (2022). The 10 mg/ml sample solutions in a 50 ml measuring cylinder was whipped at 19,000 rpm for 2 min using a laboratory‐scale homogenizer (IKA, T25).…”

“…Strong ACE‐inhibitory activity has been reported for lentil protein hydrolysates obtained from sequential hydrolysis with Alcalase and Flavourzyme (Rezvankhah et al, 2021a, 2021b). In addition, cross‐linked lentil protein hydrolysates showed improved ACE‐inhibitory activity (Rezvankhah, Emam‐Djomeh, et al, 2022; Rezvankhah, Yarmand, et al, 2022).…”