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In this work, the nanoemulsion of essential oil from Citrus medica L. var. sarcodactylis was prepared using a spontaneous emulsification method. Meanwhile, the effect of nanoemulsification on the antioxidant, antibacterial and antibiofilm activity of essential oil was evaluated. GC–MS analysis indicated nineteen compounds in the essential oil, and the essential oil was dominated by d -Limonene (50.04%). The minimum and stable droplets (73 nm) of essential oil nanoemulsion were formulated when the concentration of essential oil in oil phase was 50% (w/w). The hydroxyl radicals, DPPH radicals scavenging ability, iron reducing power, antibacterial and antibiofilm activity of nanoemulsified essential oil were significantly higher than those of pure essential oil at same concentration. Moreover, the nanoemulsified essential oil exhibited higher inhibitive effect on the bacteria in tofu than pure essential oil. Therefore, nanoemulsification significantly enhanced the antioxidant, antibacterial and antibiofilm activity/efficiency of essential oils, which will promote the abroad utilization of essential oils. [ABSTRACT FROM AUTHOR]

The insoluble peptide aggregates formed by proteolysis are usually discarded by food industries, which results in significant wastage of resources and burden on the related industries. In the present study, insoluble peptide aggregates formed during enzymatic hydrolysis of goat milk casein protein (GCA) were used to prepare goat milk casein nanoparticles (GCP) using a controlled pH-shifting treatment. Next, hydrophobic curcumin (Cur) was embedded in the GCP core, and nano-scale stable hydrophilic particles (GCP-Cur) were successfully prepared. The XRD and FT-TR spectroscopy results showed that the Cur was successfully encapsulated in GCP nanoparticles in an amorphous form, and Cur loading does not cause conformational changes. The morphological results also verified the successful design of the GCP-Cur nanoparticles. Furthermore, the GCP-Cur nanoparticles significantly improved the water solubility, storage stability, in vitro bioaccessibility, and antioxidant activity of Cur. Moreover, the anti-gastric digestion properties of GCP-Cur nanoparticles could control the effective release of Cur from the composite particles into the intestine, and can thus be used as a potential delivery carrier for biologically activity. This research provides theoretical and technical guidance for the development and high-value application of these low-value peptide byproducts. • pH-shifting processes of insoluble goat milk casein aggregates (GCA) were studied. • pH- shifting formation of goat milk casein nanoparticles (GCP) from GCA. • GCP exhibited good thermal storage stability and smaller average particle size. • Curcumin (Cur) was successfully loaded in GCP by controlled pH-shifting processes. • The antioxidant activity, solubility and stability of Cur were improved. [ABSTRACT FROM AUTHOR]

This research evaluated the effects of enzymatic-chemical extraction (EC-SDF), subcritical water extraction (SW-SDF), and ultrasonic-chemical extraction (UC-SDF) processes on the yield, chemical composition, structural characterization, flow behavior, physicochemical, and functional properties of soluble dietary fiber (SDF) from defatted coconut flour (DCF). The optimum conditions of these three extraction methods were evaluated by response surface methodology. Compared with EC-SDF and UC-SDF, SW-SDF had the maximum yield (13.99 ± 0.12 g/100g). The structural results indicated that SW-SDF and UC-SDF possessed more complex and porous structures than EC-SDF and DCF. Moreover, they showed smaller molecular weight, stronger gelling property, higher thermal stability, and lower crystallinity. A monosaccharide composition analysis indicated that the major sugars in EC-SDF, UC-SDF and UC-SDF were mannose and galactose. Notably, the SW-SDF demonstrated the highest water and oil holding capacity, glucose adsorption, pancreatic lipase inhibition, cholesterol adsorption, and nitrite ion adsorption capacities. The above results suggest the defatted coconut flour to be a potential functional food and a possible source of cheap natural dietary fiber. • Soluble dietary fiber was recovered from the defatted coconut flour. • Three different methods were used to extract soluble dietary fiber. • The composition, structure and properties of the extracts were compared. • Subcritical water extraction method had the highest physicochemical properties. • The defatted coconut flour has great potential for the application in functional food industry. [ABSTRACT FROM AUTHOR]

Tangeretin (TAN) is a biologically functional polymethoxylated flavonoid, extracted from the Citrus Peel (Chenpi). Although 5-demethyltangeretin (5-DT) generated through hydrolysis using a TAN precursor has superior biological function to TAN, its traditional preparation methods are difficult due to environmental hazard and low efficiency processes. In this study, the phosphoric acid (a kind of edible acids) was screened as catalysts of TAN hydrolysis conversion to 5-DT. The main conversion-influencing factors of reaction (material/liquid ratio, temperature and time) were investigated and the antioxidant activity of the modified products was determined by measuring DPPH (Diphenylpicrylbenzoquinone) free radical scavenging capacity and total reducing power. The phosphoric acid/ethanol (v/v) ratio of 7:3, material/liquid (g/L) ratio of 2:1, conversion temperature of 175 °C and conversion time of 2 h were attained as optimal conditions with a 93.71% conversion rate. Further, in vitro antioxidant and anti-lipase experiments confirmed that 5-DT was superior to TAN in total reducing power, scavenging capacity of DPPH free radicals (p < 0.01) and inhibition of lipase activities. Therefore, phosphoric acid is proposed as an alternative catalyst for the modification of TAN. Further, it provided technical support for the industrial production of 5DT and its application in functional foods. • Phosphoric acid can catalyse the conversion of TAN to 5-DT (conversion rate 93.71%). • An efficient and environmentally friendly method was proposed for 5-DT preparation. • The transformed 5-DT increased antioxidant and anti-lipase activity compared to TAN. • The proposed method shows a broad application prospects in functional foods. [ABSTRACT FROM AUTHOR]