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Naringin (NR) is a prominent citrus bioflavonoid, but the application is greatly limited by its low bioavailability. To solve this problem, NR was encapsulated in carboxymethyl konjac glucomannan (CKGM) and chitosan (CS) to form core-shell nanoparticles (CS/CKGM-NR NPs). The physicochemical properties of CS/CKGM-NR NPs with ideal encapsulation efficiency of 82.70 ± 0.30% were characterized by fourier transform infrared spectroscopy and differential scanning calorimetry. The morphology and core-shell structure of CS/CKGM-NR NPs were observed to be successful formation (diameter 700 nm, +35 mV). Moreover, the releasing behavior of NR was evaluated in In Vitro digestion mode. The underlying mechanism indicated that carboxyl groups of CKGM were cross-linked with ammonium ion of CS by electrostatic interaction. Moreover, the releasing efficiency of NR in simulated gastric fluid (SGF, 20.62 ± 0.59%), simulated intestinal fluid (SIF, 17.08 ± 0.01%) and simulated colon fluid (SCF, 18.82 ± 0.61%) were greatly lowered compared with that of naked NR (52.70 ± 0.01% in SGF, 46.42 ± 3.30% in SIF, 69.35 ± 12.63% in SCF). The findings implied that CS/CKGM-NR NPs were created in core-shell structure with controlled-releasing effect. This study provided new insight into the fabrication of CS/CKGM-NR NPs that could be developed as a potential nano-delivery with controlled-releasing effect. • A new binary nano-delivery was developed in shell-core structure. • This composite system was proved to be effective controlled-releasing of naringin. • The mechanism was verified by physicochemical variation of key components. [ABSTRACT FROM AUTHOR]

In this study, whole bean tofu (WBT) was manufactured by high-speed crushing with calcium sulfate as the coagulant. Then the features of whole bean tofu were compared with commercially available calcium sulfate and lactone tofu in terms of color, water-holding capacity, textural properties, gel structure, aroma composition, moisture distribution, and sensory evaluation. The results revealed that whole bean tofu possessed a greater variety and complexity of aroma components than the two types of tofu produced via the traditional process. Meanwhile, water holding capacity did not significantly differ between the two types of commercially available tofu (p > 0.05). In addition, the gel structure was marginally weaker than traditional tofu, and the color of the product was closer to that of soybean, primarily attributed to the absence of bean residue. The sensory evaluation confirmed from the consumer's perspective that WBT had delicate color and flavor as well as elastic characteristics. Collectively, these findings demonstrated whole bean tofu production using high-speed crushing could enhance the nutritional value of tofu and minimize resource waste. • Whole bean tofu was prepared by high-speed crushing. • WBT could meet the quality characteristics of commercially available tofu. • 51 VOCs in WBT were identified from GC-IMS. • WBT has more flavor components and nutritional value than commercial tofu. [ABSTRACT FROM AUTHOR]