Nanopatterning of Biomolecules

Bioavailability and mechanisms of dietary polyphenols affected by non-thermal processing technology in fruits and vegetables

“…The residual TPC of HPCD-treated orange peels was 1.09-, 1.07-, and 1.21-fold greater than that of untreated samples ( p < 0.05) ( Zhang et al, 2021 ). The mechanism could be that SC-CO 2 dissolves in water and gradually forms carbonic acid ( Deotale et al, 2021 ), and a decrease in solution pH increases permeability of cell membranes (promoting the release of phenolics) and disrupts the structure of enzymes, thereby inactivating PPO and POD (preventing phenolic oxidation) ( Xu et al, 2021 ). The high solubility and diffusion coefficient of SC-CO 2 allow it to rapidly infiltrate the cell structure.…”

Sonication of egg and its effect on foaming behavior

“…Also, ultrasound has been reported as a promising method to control foam in various systems including food, chemical, and pharmaceuticals. 20 Although there are several studies on ultrasound treatment on egg protein impacting its foaming behavior, a detailed review of this subject will serve as a valuable resource. Keeping this in mind, various ultrasound factors such as treatment time, power, frequency, and amplitude that affect the foaming properties of egg proteins have been discussed in this review.…”