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Fats, as one of the three major nutrients, not only provide energy for the human body but also have a significant impact on the texture and sensory properties of foods. However, excessive fat intake is closely related to the risk of obesity and cardiovascular disease. As people's pursuit of health and wellness gradually increases, people are beginning to favor reduced-fat products. Therefore, it is particularly important to develop fat replacers for use in the production of reduced-fat foods. Starch-based materials exhibit ideal performance in terms of replacing fats. In this review, we introduce the research on the use of starches; modified starches; and starch derivatives, including dextrin, maltodextrin, and cyclodextrin, as fat replacers. In addition, we also reviewed the application of new types of starch-based structured design, such as emulsion gels, oleogels, and bigels, in the replacement of plastic fats. Starch-based fat replacers can simulate the rheological properties and texture of fats and effectively replace partial fats without reducing foods' sensory properties. Moreover, structured starch gels can transform liquid oil into solid plastic fats, which are healthier and safer than industrial hydrogenated oils. Therefore, starch-based fat replacers have enormous development potential for use in the production of reduced-fat foods. • The appropriate size of starch granules provides a taste similar to fat globules. • The application of starch and structured gels as fat replacers was discussed. • Starch-based structured gels have broad development prospects to replace solid fat. • This review will provide reference for the development of starch-based fat replacers. [ABSTRACT FROM AUTHOR]

β-Carotene is a hydrophobic molecule that can be isolated from plants that acts as a natural pigmen and nutraceutical. However, the limited water-solubility, oxidative-stability, and bioavailability limit its utilization in functional food, supplement, and pharmaceutical products. Pickering emulsions stabilized by chitosan-phytic acid-cyclodextrin (CS-PA-CD) nanoparticles were prepared to improve the delivery, stability, and bioavailability of β-carotene. The impact of nanoparticle concentration (0.1%, 0.5%, 1.0%, 1.5%, 2.0% w/v) and oil phase fraction (30%, 40%, 50%, 60%, 70% v/v) on the stability of β-carotene-loaded Pickering emulsions was investigated. The Pickering emulsions that were most stable to phase separation were formed at intermediate oil concentrations (50%-60% v/v). The encapsulated β-carotene exhibited improved resistance to heating (70 °C) and UV light exposure. Moreover, the bioaccessibility of β-carotene was also improved using a simulated gastrointestinal model. Overall, our findings highlight the potential of CS-PA-CD nanoparticles for forming and stabilizing Pickering emulsion-based delivery carrier for hydrophobic bioactive substances. [Display omitted] • Pickering emulsion was stabilized by chitosan-phytic acid-cyclodextrin nanoparticles. • The effects of particles and oil content on the stability of emulsion were studied. • The Pickering emulsion improved the stability and bioaccessibility of β-carotene. • The Pickering emulsion was a potential carrier for β-carotene delivery. [ABSTRACT FROM AUTHOR]

In this study, whey protein isolate (WPI) fibrils prepared by acid heat treatment for different times (5, 10, 15, or 20 h) were used for the co-encapsulation and co-delivery of curcumin (Cur) and piperine (Pip). Co-encapsulation of both nutraceuticals in the fibrils significantly improved their water dispersibility, chemical stability, and antioxidant activity. For instance, the water dispersibility of Cur and Pip in native WPI solutions was around 47.0% and 47.5%, respectively. In contrast, the water dispersibility of the same two nutraceuticals in WPI fibrils (15 h treatment) was 94.3% and 66.6%, respectively. The nutraceutical-loaded WPI fibrils did not undergo significant flocculation or precipitation after 14 d storage at 25 °C. After encapsulation, the DPPH free radical scavenging ability of the Cur-Pip combination experienced a surge, rising from approximately 35.4% to 72.0%. The Stern-Volmer quenching constants (Ksv) of Cur-WPI (3.03 × 104 M−1) and Pip-WPI (7.08 × 104 M−1) were much smaller than those of Cur-WPI fibrils (3.88 × 104–4.69 × 104 M−1) and Pip-WPI fibrils (8.26 × 104–9.41 × 104 M−1), indicating that the nutraceuticals bind stronger to the protein fibrils than to the native protein molecules. In summary, WPI fibrils have the capability to encapsulate, protect, and deliver hydrophobic nutraceuticals, suggesting their suitability for application in functional foods and beverages. • WPIF significantly improved the water solubility of Cur and Pip. • The addition of Cur and Pip enhanced the antioxidant activity of WPI and WPIF. • The WPIF-Cur-Pip solutions show good storage stability at room temperature. • The WPIF-Cur-Pip complexes can be used to prepare functional acidic beverages. [ABSTRACT FROM AUTHOR]

Using hydrocolloids as an additive in different foods is becoming increasingly common, especially in wheat-based products, to improve their quality. This paper investigated the effect of fish skin gelatin on the quality of the bread made from pre-baked frozen dough and its staling properties during storage. The results showed that the addition of fish skin gelatin (0.0%, 0.5%, 1.0% and 1.5% on flour) significantly reduced the hardness and the baking loss of bread and increased the specific volume of bread (P < 0.05). When 0.5% fish skin gelatin was added, the hardness of bread was reduced by 28.07%, and the specific volume increased from 2.99 cm3/g to 3.44 cm3/g. During the 7 days of storage, compared to the control group, bread and starch samples containing 0.5% gelatin had the lowest enthalpy of retrogradation at 1.90 J/g and 1.74 J/g, followed by 1.0% and 1.5% gelatin samples, indicating that gelatin can restrain the diffusion of water, and further limit water migration and vaporization. The relative crystallinity of bread and starch decreased by 17.50% and 38.45%, respectively, which demonstrated the mitigating effect of starch crystallization. The decline in absorbance ratio of FT-IR at R 1047/1022 and R 1022/995 also confirmed that the addition of gelatin could delay starch retrogradation. These results indicated that fish skin gelatins have potential applications in delaying starch retrogradation and extending the bread shelf-life. • Fish skin gelatin reduced the hardness of pre-baked frozen bread. • Fish skin gelatin enhanced the specific volume of bread. • Fish skin gelatin greatly inhibited the staling of bread. • Fish skin gelatin lowers the retrogradation enthalpy of wheat starch. • Fish skin gelatin reduced the relative crystallinity during starch storage. [ABSTRACT FROM AUTHOR]

As people become increasingly health conscious, consumers are increasingly becoming aware of the potentially negative impact of synthetic preservatives on their health. Consequently, the food industry has been searching for safe, natural, and environmentally friendly food additives to meet the nutritional and health needs of consumers. Medicine food homology plants (MFHPs) are defined as substances that have both nutritional and medicinal qualities. Essential oils extracted from MFHPs (MFEOs) often contain multiple beneficial active compounds. MFEOs have been reported to have various health benefits, including antimicrobial, antioxidant, anticancer, anti-inflammatory, antidiabetic, and anti-obesity properties. MFEOs provide excellent alternatives to the synthetic additives currently used by the food industry, not only to improve the organoleptic properties of food but also to increase its shelf life by decreasing food pathogens. Therefore, this review aims to discuss the recent development of the sources, chemical constituents, health benefits, and food applications of MFEOs. Moreover, this work provides a good foundation for the further development and utilization of MFEOs. The researcher believes that MFEOs will become important food additives and will be more widely used in food preservation. [Display omitted] • Medicine food homology plants (MFHPs) have edible and health benefits. • Essential oils extracted from MFHPs (MFEOs) contain various active compounds. • MFEOs exhibit good antimicrobial and antioxidant activities. • MFEOs can be applied as natural additive to extend the shelf life of food. • The challenge of using MFEOs is to determine the optimum levels. [ABSTRACT FROM AUTHOR]

Hen egg is commonly used in some cereal-based food, including cakes and bread. Ovalbumin, one of the major components of egg white protein, can affect the performance of the food product. The interaction between ovalbumin and gluten protein and its effect on property of dough and quality of Chinese steamed bread was investigated in this study. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) patterns indicated that ovalbumin was surprisingly not incorporated in glutenins by covalent bond, whereas size-exclusion high-performance liquid chromatography showed that glutenin macropolymer content in glutenins increased slightly. Furthermore, dynamic rheology experiments indicated ovalbumin led to a decrease in G ′ and G″ of dough. Based on molecular dynamic simulation and SDS-PAGE results, it was inferred that ovalbumin was not hydrolyzed by endopeptidases during dough fermentation and crosslinked to gluten proteins during steaming. Finally, ovalbumin improved maximum dough height (Hm) during dough development and specific volume of Chinese steamed bread. [ABSTRACT FROM AUTHOR]

Ideally, packaging materials should ensure the safety and quality of foods, without contributing to environmental degradation. Consequently, there is interest in the development of biodegradable films assembled from natural materials, such as polysaccharides, proteins, lipids, and their mixtures. In this review, the physicochemical attributes and functional characteristics of biodegradable films prepared from these food-grade natural substances are summarized. Recent advances in the production of active and intelligent packaging materials are also discussed. Active packaging is designed to improve the shelf life of packaged foods by including antimicrobials or antioxidants, such as essential oils. Intelligent packaging is designed to provide real-time information about the quality, freshness, or safety of packaged foods by including indicators in the film that are responsive to changes in storage conditions, gas levels, pH, etc. Potential applications of intelligent and active packaging materials to fruit, vegetable, meat, seafood, and dairy products are discussed. [Display omitted] • Edible films or coatings assembled from natural materials are biodegradable. • Packaging with active agents can extend the shelf-life of food. • Smart packaging is an innovative technology. • Edible films are applied to fruit, vegetable, meat, seafood and dairy products. [ABSTRACT FROM AUTHOR]

Effect of yolk plasma and granules on the properties of dough and bread was investigated by using the control bread without shortening. The separate addition of shortening, yolk, plasma all improved the height and cell density of bread, and the yolk gave the maximum elevation. Any samples did not affect the gassing power of dough. For dough properties, the addition of yolk and plasma resulted in larger final dough expansion volume, longer rupture time, larger resistance, elastic modulus, and yield stress. Shortening increased the dough extension and decreased the elastic modulus and yield stress. The results of sodium dodecyl sulfate polyacrylamide gel electrophoresis indicated that some apoproteins in low-density lipoproteins from plasma were bound to glutenin to fortify the strength of gluten network in dough. Thus, yolk, especially apolipoprotein from plasma fraction, could improve the bread quality-height and hardness. Image 1 • Yolk and its plasma fraction elevated height of bread and softened initial crumb as a replacer of shortening. • Yolk and plasma improved cell density and mean cell area of crumb. • Yolk and plasma increased dough resistance, elasticity and gas retention capacity. • Apoprotein in low-density lipoprotein from plasma was bound to glutenin in dough. [ABSTRACT FROM AUTHOR]

Resistant starch (RS) is considered to be a type of dietary fiber (DF) that cannot be digested and absorbed within the mouth, stomach, and small intestine but can be fermented and utilized by microorganisms within the large intestine. There has been growing interest in using RS as a prebiotic and DF in foods. Moreover, researchers are searching for new sources of RS that can be used as functional and health-promoting ingredients in foods. These foods could be designed to help people manage postprandial blood glucose levels, reduce overeating, and improve quality of life. The purpose of this article is to review the latest sources and applications of RS in the food industry. In addition, we examine the possibility of creating new RS ingredients by utilizing the interactions of starches with other food components (such as organic acids, proteins, lipids, and polyphenols). The focus of our research will be on utilizing RS derived from the interaction between starch and other food ingredients to develop functional foods that are better aligned with individuals' dietary requirements. RS can be extracted not only from abundant, fast-growing macroalgae but also from fruit by-products with high DF content. Additionally, RS can function as a food ingredient without significantly impacting its texture and sensory properties. In addition, we reviewed the interactions of starch with other major food components and investigated their potential effects on starch digestibility and function. [Display omitted] • The new sources of resistant starch (RS) were reviewed. • The potential application of RS as a functional component in food was discussed. • The interplay of starches with other food components creates new sources of RS. • This review will provide reference for the development of functional foods. [ABSTRACT FROM AUTHOR]

Protein-derived components including proteins and peptides are important to human nutrition and health because they are a source of energy and essential nutrients. Moreover, some of them exhibit bioactive properties such as antioxidant, antimicrobial, anticancer, and anti-hypertension activities. However, the poor stability, unpleasant flavor, and difficulty in separating protein-derived components currently limits their application as functional ingredients in many functional foods, supplements, and pharmaceuticals. Cyclodextrins (CDs) can overcome some of the limitations of protein-derived components by forming host-guest inclusion complexes with specific amino acid moieties. The formation, structure, and properties of these complexes can be characterized using various computational and experimental approaches. The properties of host-guest complexes can be modulated by modifying the CDs, which can extend or improve their functionality. Key findings and conclusions : The host-guest properties of CDs can be used to develop detection and separation technologies for protein-derived components. These properties can also be used to encapsulate protein-derived components in CD-based delivery systems, thereby improving their water-dispersibility, stability, flavor profile, and functional attributes. Overall, CDs have great potential for the production, application, and characterization of protein-derived components in functional foods. However, further research is required to evaluate their application in real food products and to establish their safety profiles and efficacy using in vivo methods. [Display omitted] • CDs can form host-guest inclusion complexes with protein-derived components. • CDs can improve the flavor, texture, and bioactivity of protein-based foods. • CDs are effective in recognizing and separating proteins and peptides. • CDs facilitate the development of delivery systems for proteins/peptides. [ABSTRACT FROM AUTHOR]

• Zein/HP-β-CD nanoparticles enable encapsulate, protect and deliver curcumin. • Crystal curcumin was successfully entrapped into zein/HP-β-CD. • Curcumin-zein/HP-β-CD displayed excellent stability and anti-oxidation efficacy. • A novel delivery system for low water-soluble bioactive substances was designed. In this study, zein/hydroxypropyl-beta-cyclodextrin nanoparticles (ZHNPs) were synthesized using a combination of antisolvent co-precipitation and electrostatic attraction. The structural and physicochemical properties of the NPs were characterized using a variety of analytical methods. NPs with small mean diameters (143.6 nm) and strong cationic surface potentials (+62.1 mV) could be obtained at a mass ratio of zein-to-HP-β-CD of 1:1. These NPs were then used to encapsulate a model hydrophobic nutraceutical, curcumin. The results of zeta-potential, Fourier-transform infrared spectroscopy, X-ray diffractometry, and fluorescence spectroscopy measurements suggested that electrostatic, hydrogen bonding, and hydrophobic interactions were the main driving forces for NPs formation and curcumin encapsulation. The NPs had a relatively high encapsulation efficiency (89.41 %) for curcumin and improved its antioxidant activity (3.6-fold that of free curcumin) and photostability. Consequently, they could be used as effective food-grade delivery systems for low water-soluble bioactive substances. [ABSTRACT FROM AUTHOR]

[Display omitted] • A novel soybean polypeptide composite NPs were prepared based on hydrogen bonding. • Particle size of the SPT-SACD NPs were greatly influenced by the SPT/SACD mass ratio. • Van der Waals forces and hydrogen bonds are the main driving force for interactions. • The SPT-SACD NPs quenched α-amylase intrinsic fluorescence. • The SPT-SACD NPs enhanced the inhibitory effect of EGCG on α-amylase activity. In this study, soybean peptide-succinic acid-modified cyclodextrin (SPT-SACD) nanoparticles (NPs) were successfully fabricated by combining SPT and SACD using an antisolvent precipitation approach. The effects of the average molecular weight of SPT and the SPT/SACD mass ratio on the structure and properties of the SACD-SPT NPs were investigated. Under optimal conditions, the SPT/SACD mass ratio was 2:1, and the SPT average molecular weight was 300 Da. SPT-SACD NPs were prepared under these conditions were spherical and had good uniformity. The particle sizes by DLS of SPT 1 (300 Da) /SACD and SPT 2 (500 Da) /SACD were in the range of 250–400 nm. The interaction between α-amylase and SPT-SACD NPs was investigated using ultraviolet visible (UV–Vis) absorption, fluorescence, and circular dichroism (CD) spectroscopy. The results of the fluorescence spectra and CD spectroscopy suggested that the presence of SPT-SACD NPs changed the microenvironment of the aromatic amino acid residues, which leads to the change of enzyme protein structure. The SPT-SACD NPs statically quenched the intrinsic fluorescence of the α-amylase by forming a complex with the enzyme. Moreover, the SPT-SACD NPs significantly improved the inhibitory effect of EGCG on α-amylase. The semi-inhibitory concentration (IC 50) decreased from 0.324 to 0.248 mg/mL. This study provides an improved understanding of the interaction mechanism between polypeptide-cyclodextrin complexes and digestive enzymes, which may facilitate the design of functional foods. [ABSTRACT FROM AUTHOR]

[Display omitted] • Nano-scale emulsions were successfully prepared by γ-CD/SC/Alg. • The presence of Alg significantly improved the acidic stability of emulsions. • γ-CD addition could lead to more stable structures of emulsions. • Synergistic impacts of γ-CD/SC/Alg contributed to the stabilization of emulsions. Developing natural, safe, and biocompatible emulsion stabilizers for highly stable emulsions remains a difficult challenge. In this study, stable nano-scale emulsions were prepared using γ-cyclodextrin (γ-CD), sodium caseinate (SC), and alginate (Alg) as emulsifiers. The synergistic stabilization of γ-CD/SC/Alg enabled the emulsions to remain stable even under high-acidic (pH 3.0), high-alkaline (pH 11.0) and high temperature (90 °C) conditions. The improved stability at acidic conditions was attributed to the positive impact of Alg. Additionally, the rheological measurements showed that the emulsions exhibited elastic gel networks and a more stable emulsion structure was formed with the increasing addition of γ-CD. Finally, the gastrointestinal behavior of the emulsions was studied using a standardized INFOGEST method. Results showed that most of the oil were digested and absorbed in the small intestine, and the bioaccessibility of curcumin was high. This work provided a new solution to prepare stable emulsions which could be used as dairy products or desirable food delivery systems for hydrophobic bioactive agents. [ABSTRACT FROM AUTHOR]

In this study, a combination of whey protein (hydrophilic coating) and polydopamine (crosslinking agent) was used to improve the stability and functionality of quercetin-loaded zein nanoparticles. There are two key benefits of the core-shell nanoparticles formed. First, the ability of the polydopamine to bind to both zein and whey protein facilitates the formation of a stable core-shell structure, thereby protecting quercetin from any pro-oxidants in the aqueous surroundings. Second, neutral and hydrophilic whey proteins were used for the surface coating of the nanoparticles to further enhance the sustained and slow release of quercetin, facilitating its sustained release into the body at a slow and steady rate. The results of this study will promote the innovative development of precise nutritional delivery systems for zein and provide a theoretical basis for the design and development of dietary supplements based on hydrophobic food nutrient molecules. [Display omitted] • Mussel-inspired polydopamine-mediated zein/whey protein nanoparticle was designed. • Polydopamine-induced zein-based NPs protected QUE against environment stress. • The zein-based NPs improved antioxidant and antimicrobial activity of QUE. • The study offers new insights into the design of novel polyphenols delivery system. [ABSTRACT FROM AUTHOR]

[Display omitted] • The development of nano-delivery systems is a potential solution of functional foods. • The green preparation methods of silymarin-loaded nanocarriers were reviewed. • Biopolymer-, lipid-, surfactant-, and other based nanocarriers were discussed. • Edible nanocarriers can improve the stability and bioavailability of silymarin. • The potential of nanocarriers to improve the bioactivity of silymarin was discussed. Silymarin exhibits biological activities that may promote human health and wellbeing, including antioxidant, antimicrobial, anti-inflammatory, and anti-cancer activities. Consequently, it has potential for application as a nutraceutical ingredient in functional foods and supplements. But its application for this purpose is currently limited by its poor water solubility, chemical stability, and bioavailability. The potential of nano-delivery systems to improve the functional performance of silymarin was reviewed in this manuscript. The formation, attributes, and applications of biopolymer-based, lipid-based, surfactant-based, and miscellaneous nanocarriers are discussed. In particular, the impact of the different delivery systems such as biopolymer-based, lipid-based delivery systems on the gastrointestinal fate of silymarin is summarized. The encapsulation in edible nanocarriers can improve the bioavailability of silymarin by enhancing its water-dispersibility, inhibiting its degradation, and increasing its absorption. These nanocarriers may therefore be utilized to incorporate this nutraceutical into functional foods and supplements in a bioavailable form. [ABSTRACT FROM AUTHOR]

The low bioavailability of polyphenolic compounds due to poor solubility and stability is a major challenge. Encapsulation of polyphenols in zein-based composite nanoparticles can improve the water dispersion, stability, targeted delivery, and controlled release of polyphenols in the gastrointestinal tract. In this study, we investigated the fluorescence properties, bioactivity, and microstructural characteristics of polyphenols during digestion, revealing that zein nanoparticles protect polyphenols from gastric degradation and promote their sustained release in the small intestine. The effects of different ionic species and salt ion concentrations on the digestive properties of polyphenol complex delivery systems have also been explored. In addition, the formation of "protein corona" structures during digestion may affect bioavailability. These findings highlight the potential of nanoparticle formulations to improve polyphenol stability and absorption. The results of this study may provide new insights and references for the study of polyphenol bioavailability enhancement. [Display omitted] • The digestion and absorption of non-delivery systems are impacted by salt ions; • The work enriched the research on the polyphenol delivery system for digestion; • Ca2+ has a positive effect on the embedding and digestion of zein nanoparticles; • Nanoparticles and digestive enzymes could form protein corona structures; • A valuable reference for the oral utilization of hydrophobic nutraceuticals. [ABSTRACT FROM AUTHOR]

The creation of solid fat substitutes using food-grade biopolymers is currently an important focus of food researchers trying to develop healthier food products. In this study, emulsion-templated oleogels assembled from octenyl succinic anhydride starch (OS)-chitosan (CS) electrostatic complexes were prepared. The effects of the OS-CS complexes on the intermediate (emulsion) and final (oleogel) products were investigated. Emulsions stabilized by OS-CS complexes had greater interfacial layer stability and mechanical strength than those stabilized by only OS. The oil loss from the oleogels decreased significantly (p < 0.05) as the chitosan concentration was raised: from 10.28 to 1.5% oil loss for 0.1–1% CS. The rheological measurements showed that CS incorporation improved the viscoelasticity and thixotropy of the oleogels. In addition, adsorption of the OS-CS complexes inhibited lipid oxidation and hydrolysis due to its compact network and stable interfacial structure. Our results show that OS-CS complexes are effective emulsion-template oleogelators, which may be useful for creating new edible functional materials for application in the food industry. [Display omitted] • Octenyl succinic anhydride starch-chitosan complexes are an effective oleogelators. • Oleogels with tunable rheology can be obtained by adjusting chitosan content. • Chitosan significantly (p < 0.05) improved lipid oxidation of oleogels. • Chitosan effectively decreased the rate of lipid digestion of oleogels. [ABSTRACT FROM AUTHOR]

Food-grade oleogels may be used as edible inks in 3D food printing applications. However, there is currently a lack of simple and robust methods of fabricating oleogel-based edible inks with tunable printing properties. In this study, native starch-based oleogels were prepared from starch, oil, and water. Initially, powdered starch was dispersed into soybean oil and then water was added to promote starch aggregation through capillary attraction. The impact of adding xanthan gum to the water was also investigated, as it is known to greatly impact its rheology. The impact of starch, water, and xanthan gum content on the structure, rheology, and stability of the oleogels was then evaluated using magnetic resonance imaging, dynamic shear rheometry, and confocal scanning laser microscopy. The properties of the oleogels could be modulated by altering the starch and water content, as these parameters influenced the formation of a space-spanning particle network held together by capillary forces. Adding xanthan gum to the water had little impact on oleogel properties, which was attributed to the dominance of capillary forces in oleogel formation. The starch oleogels exhibited physicochemical characteristics that made them suitable as edible inks in 3D food printing applications, including high printing accuracy and the ability to maintain their shape after printing. Tribology analysis showed that the oleogels exhibited mixed lubrication behavior, with the lowest lubricity being observed at S = 0.2, φ P = 0.38. In conclusion, this study shows that starch oleogels with controllable properties may be suitable as edible inks for food applications. [Display omitted] • Capillary bridge method is an efficient way to build native starch-based oleogels. • Oleogels with tunable rheology can be obtained by adding water or starch. • The oleogel can be used as edible inks in 3D food printing. • This oleogel can be used as a delivery carrier for quercetin via 3D printed products. [ABSTRACT FROM AUTHOR]

In recent years, polyphenols have garnered significant attention and have been extensively studied for their excellent biological activities, including antioxidant, anti-cancer, and anti-tumor properties. Due to their poor stability and low bioavailability, polyphenols have been designed to be embedded in nanoparticles to achieve loading, protection, and controlled release. Different food components, such as carbohydrates, proteins, and lipids, are commonly used to prepare food-grade nanoparticles. However, the formation of protein coronas on nanoparticles in body fluids and digestive juices is often neglected in studies. Protein adsorption onto the nanoparticle surface alters the physicochemical properties of the particles, including size, charge, and surface functional properties. The neglect of nanoparticle protein corona formation in the current study may be insufficient to accurately reflect the delivery effect of nanoparticles on polyphenolic compounds. This paper summarizes recent studies on nanoparticle-protein interactions and the potential effects of nanoparticle protein corona formation on the digestion and absorption patterns of polyphenols. It aims to provide valuable theoretical support for the study of protein corona formation of food-based nanoparticles in body fluids and digestive fluids, as well as to offer new insights for the rational design of novel and effective nanoparticle delivery systems for polyphenols. [Display omitted] • Overview of research progress on nanoparticle protein coronas in food science. • Protein corona formation affects absorption of polyphenol-loaded nanoparticles. • Factors affecting the formation of nanoparticle protein coronas were summarized. • Targeted delivery and bioavailability of polyphenol are regulated by protein corona. • Rational design of protein coronas can improve the bioavailability of polyphenol. [ABSTRACT FROM AUTHOR]

A simple reverse solvent co-precipitation method was designed to prepare zein/debranched oxidized starch core-shell composite nanoparticles. Studies have shown that the composite nanoparticles have good stability and the ability to protect resveratrol from chemical degradation during long-term storage, pasteurization, and ultraviolet irradiation. The encapsulation rate of resveratrol in composite nanoparticles (81.15%) was significantly higher than that of pure protein nanoparticles (47.15%). The results of FT-IR (fourier transform infrared spectroscopy), circular dichroism, and fluorescence spectra show that hydrogen bonding, hydrophobic interaction, and electrostatic interaction exist in the composite nanoparticles. Under pasteurization conditions, ultraviolet radiation, and two weeks of room-temperature storage, the composite nanoparticles can better maintain the biological activity of nutrient molecules. Moreover, the particles can maintain stability in different pH and ionic strength environments and gradually degrade and release active molecules in the intestinal tract in vitro in the simulated gastrointestinal environment. These results show that zein/debranched oxidized starch nanoparticles (ZDNPs) have great potential for application in the fields of functional drinks, food, and biomedicine-related delivery. [Display omitted] • Core-shell bio-based nanoparticles consist of zein and debranched oxidized starch. • Interaction between resveratrol, zein, and debranched oxidized starch was studied. • Nanoparticles could protect nutrient molecules from external environmental stresses. • Zein-base nanoparticles exhibit better embedding effects and antioxidant activity. • The nanoparticles are a promising delivery system for hydrophobic active molecules. [ABSTRACT FROM AUTHOR]

In this study, we successfully prepared Octenyl succinic anhydride debranched starch particles (OSADBSP) and whey protein–coated OSADBSP (WP-OSADBSP) for loading curcumin (Cur) through ethanol precipitation and electrostatic interaction. Compared with the low encapsulation efficiency (EE) (29.50%) obtained by OSADBSP synchronous encapsulation, the encapsulation rate of Cur-loading WP-OSADBSP (WP-Cur-OSADBSP) increased to more than 78%, and when the ethanol settlement ratio was 1:2.5 (10 mL of short amylose solution was dropped into 25 mL of Cur-ethanol solution), the EE was higher (92.04%). The addition of whey protein could increase the DPPH (2, 2-Diphenyl-1-picrylhydrazyl) free radical scavenging rate of OSADBSP-Cur from 24.02% to 62.42%. All of the WP-Cur-OSADBSP (1:1, 1:1.5, 1:2, 1:2.5, 1:3) exhibited sustained release of curcumin, the percentage of the Cur release in the gastric ranges was from 4.34% to 5.65%, and the percentage of the Cur release in the intestine ranges was from 24.91% to 32.07%. The results exhibited that WP-Cur-OSADBSP could be an effective delivery method for curcumin to improve its stability, antioxidant and bioavailability. [Display omitted] • WP-OSADBSP complex had good encapsulation efficiency for Cur. • The addition of WP greatly enhanced the antioxidant activity of OSADBSP-Cur. • The WP-Cur-OSADBSP complex showed good UV stability and pH stability. • The WP-Cur-OSADBSP complex can realize targeted release of Cur in intestinal fluid. [ABSTRACT FROM AUTHOR]

Protein-based emulsion gels, especially those induced by heat, have been widely used in food 3D printing. However, the rheology and texture of protein-based gels are important factors restricting 3D printing. In this study, glycyrrhizic acid (GA) was used to improve the rheology properties of pea protein (PP)-Kappa carrageenan (κCA) composite emulsion inks, and the suitability of these inks for extrusion 3D food printing was investigated. The results showed that all emulsion inks have shear thinning behavior and could be smoothly extruded during 3D printing. Herschel-Bulkley model fitting results proved that with the increase of PP concentration (from 5% to 10%), the yield stress ( σ 0) increased from 15.4 to 28.19 Pa, and the consistency coefficient (k) increased from 1.09 to 2.66 Pa.sn. The objects printed with 10% PP-GA 0.3 inks showed excellent self-supporting capability, a smooth surface texture, and high printing accuracy. Emulsion inks had good temperature stability and could form emulsion gels following heat induction. The results of small amplitude oscillatory shear (SAOS) and large amplitude oscillatory shear (LAOS) tests confirmed that the addition of GA improved the strength of the gels. This research provides valuable insights for the advancement of food 3D printing inks. [Display omitted] • Pea protein-Kappa carrageenan emulsion inks were prepared for 3D printing. • The storage and loss modulus of emulsion inks increased by adding glycyrrhizic acid. • Emulsion inks showed 3D printing performance with accurate shape and clear texture. • The 3D printed objects could still maintain a good appearance after heating. [ABSTRACT FROM AUTHOR]

The structural and digestive properties of wheat flour which had been treated with superheated steam were investigated. Superheated steam treatment increased the degree of gelatinization (DG) and water absorption indexes (WAI) while decreased water solubility indexes (WSI) of wheat flour samples, compared with native wheat flour. The structural properties of wheat flour were characterized using scanning electron microscopy (SEM), confocal laser scanning microscopy (CLSM), particle size analyzer, X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR). The starch granules agglomeration and denatured gluten proteins aggregation of samples were observed after treated with superheated steam. Additionally, Superheated steam treatment decreased the relative crystallinity and short-range order structure of starch. These structural changes were related to the starch digestibility. Superheated steam treatment caused the significant increase for slowly digestible starch (SDS) contents from 21.5% of native wheat flour to 35.0% of treated wheat flour (170 °C, 4 min). Additionally, the equilibrium hydrolysis concentration (C ∞) and the kinetic coefficient (k) of treated wheat flour were lower than native wheat flour, indicating that superheated steam treatment decelerated the hydrolysis rate. These results contributed to the applications of superheated steam technology in wheat flour modification. Image 1 • Structure and digestibility properties of wheat flour were studied. • Gluten aggregation of wheat flour was observed by superheated steam treatment. • Superheated steam treatment changed the structural characteristics of wheat flour. • Superheated steam treatment increased SDS and RS contents of wheat flour. [ABSTRACT FROM AUTHOR]

Excessive intake of fat was a risk factor for chronic diseases like obesity, diabetes, and metabolic syndrome. However, removing fat from foods was challenging because of its critical role in providing desirable appearances, textures, mouthfeels, and flavors. This challenge could be partly overcome by using polysaccharide-based colloids to mimic some of the physicochemical attributes normally provided by fat, thereby improving the sensory attributes of reduced-fat foods. Various kinds of covalent and non-covalent interactions between polysaccharides and other food components (especially proteins and polyphenols) are reviewed. The effects of these interactions on the properties of polysaccharide-based colloids and on the quality of reduced-fat foods are then discussed. In addition, the fat replacement mechanism of polysaccharide-based colloids is briefly summarized. The interaction of polysaccharides with other food components can be used to create a range of colloidal fat replacers that can simulate some of the desirable characteristics normally provided by fats in foods (e.g., light scattering, texture modification, lubrication, and flavor retention/release). However, the assembly of these colloidal fat mimetics must be carefully controlled to obtain the required functional attributes. In addition, these interactions can contribute to the quality of fat-reduced foods by improving the emulsification, water holding and gelling properties of polysaccharides. In summary, polysaccharide-based ingredients offer an effective means of enhancing the appearances, feel, flavor, and health benefits of reduced-fat foods. • Polysaccharide-based colloids (PBCs) are ideal fat replacers (FRs). • Use of composite FRs can improve the texture and flavor of reduced-fat foods. • Component interactions contribute to the design of polysaccharide-based FRs. • Component interactions effect the function of the PBCs and thus the food quality. • PBCs are potential candidates for developing healthy and nutritious food products. [ABSTRACT FROM AUTHOR]

[Display omitted] • Cinnamaldehyde–tannin acid-zinc acetate nanoparticles (CTZA NPs) reinforced film was prepared. • The CTZA NPs films showed good mechanical and barrier properties. • CTZA NPs improved the water resist ability of chitosan film. • CTZA NPs enhanced the antimicrobial and antioxidant properties of the films. • CTZA NPs-loaded films exhibited great printability. Chitosan (CS) films have poor mechanical property, low water-resistance and limited antimicrobial activity, which hinder their application in food preservation industry. Cinnamaldehyde-tannic acid-zinc acetate nanoparticles (CTZA NPs) assembled from edible medicinal plant extracts were successfully incorporated into CS films to solve these issues. The tensile strength and water contact angle of the composite films increased about 5.25-fold and 17.55°. The addition of CTZA NPs reduced the water sensitivity of CS films, which could undergo appreciable stretching in water without breaking. Furthermore, CTZA NPs significantly enhanced the UV adsorption, antibacterial, and antioxidant properties of the films, while reduced their water vapor permeability. Moreover, it was possible to print inks onto the films because the presence of the hydrophobic CTZA NPs facilitated the deposition of carbon powder onto their surfaces. The films with great antibacterial and antioxidant activities can be applied for food packaging application. [ABSTRACT FROM AUTHOR]

[Display omitted] • The AGEs formation mechanism in milk and dairy products are analyzed. • The composition, processing and storage condition can effect AGEs formation. • AGEs inhibition strategies are comprehensively summarized. • RAGE/MAPKs/NF-κB, AGE-R1/SIRT1 and LOX-1 can activate AGEs-mediated pathway. • AGEs modulate immunometabolism and gut-brain axis via gut microbiota. Advanced glycosylation end products (AGEs) are a series of complex compounds which generate in the advanced phase of Maillard reaction, which can pose a non-negligible risk to human health. This article systematically encompasses AGEs in milk and dairy products under different processing conditions, influencing factors, inhibition mechanism and levels among the different categories of dairy products. In particular, it describes the effects of various sterilization techniques on the Maillard reaction. Different processing techniques have a significant effect on AGEs content. In addition, it clearly articulates the determination methods of AGEs and even discusses its immunometabolism via gut microbiota. It is observed that the metabolism of AGEs can affect the composition of the gut microbiota, which further has an impact on intestinal function and the gut-brain axis. This research also provides a suggestion for AGEs mitigation strategies, which are beneficial to optimize the dairy production, especially innovative processing technology application. [ABSTRACT FROM AUTHOR]

• ZCNPs with core–shell biopolymer nanoparticles were assembled by a simple method. • Main source of raw material for ZCNPs preparation is maize processing byproducts. • Quercetin-ZCNPs exhibit good biological activity and physicochemical stability. • A valuable reference for the oral utilization of hydrophobic nutraceuticals. Core-shell biopolymer nanoparticles are assembled from a hydrophobic protein (zein) core and a hydrophilic polysaccharide (carboxymethyl dextrin) shell. The nanoparticles were shown to have good stability and the ability to protect quercetin from chemical degradation under long-term storage, pasteurization, and UV irradiation. Spectroscopy analysis shows that electrostatic, hydrogen bonding, and hydrophobic interactions are the main driving forces for the formation of composite nanoparticles. Quercetin coated with nanoparticles significantly enhanced its antioxidant and antibacterial activities and showed good stability and slow release in vitro during simulated gastrointestinal digestion. Furthermore, the encapsulation efficiency of carboxymethyl dextrin-coated zein nanoparticles (81.2%) for quercetin was significantly improved compared with that of zein nanoparticles alone (58.4%). These results indicate that carboxymethyl dextrin-coated zein nanoparticles can significantly improve the bioavailability of hydrophobic nutrient molecules such as quercetin and provide a valuable reference for their application in the field of biological delivery of energy drinks and food. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the effects of alcohol-acid degradation on the structural and physicochemical characteristics of guar gum. Guar gum (50 wt.%) was treated with methanol, ethanol, 2-propanol, or 1-butanol containing 1 or 2 mL 36% hydrochloric acid at 75 °C for 30–240 min. The linear relationship between 1/Mw and time suggested that alcohol-acid degradation followed first-order kinetics with rate constants varying directly with the number of alcohol carbon atoms and acid concentration. Alcohol-acid treatment exerted no effect on the chemical and crystal structure of guar but significantly decreased shear viscosity, slightly increased solubility, mildly reduced thermostability, and dramatically darkened colour. This study extended the knowledge of the effect of alcohol on the acid hydrolysis of guar and will contribute to the development of a large-scale procedure for guar gum degradation. [ABSTRACT FROM AUTHOR]

Emulsions gels can be used as edible inks for 3D food printing applications because of their tunable composition and viscoelastic properties. Oil-in-water emulsion gels can be created by crosslinking the oil droplets using chemical or physical approaches. For food applications, chemical crosslinking agents are undesirable because they have safety concerns. In this study, Pickering emulsions gels (PEGs) were therefore fabricated by physically crosslinking anionic protein nanoparticle-coated oil droplets with cationic chitosan. Chitosan formed electrostatic bridges between neighboring oil droplets, as well as a network structure in the surrounding aqueous phase. The viscoelastic properties of PEGs could be tuned by adjusting the droplets and chitosan concentrations. These soft materials exhibited physicochemical attributes that made them highly suitable as edible inks for 3D printing applications, including the ability to maintain specific shapes, to form smooth surfaces, and to give a high print fidelity. Moreover, the tribological behavior of these PEGs was similar to that of oil in the mixed and hydrodynamic regimes, indicating that they exhibited good lubrication properties. Overall, this study has demonstrated the suitability of PEGs to be used as edible inks for creating novel food materials by additive manufacturing. [Display omitted] • Pickering emulsion gels (PEGs) were prepared by crosslinking the oil droplets. • Cationic chitosan formed bridges between anionic nanoparticle-coated oil droplets. • Chitosan contributes to the network structure in the surrounding aqueous phase. • PEGs exhibited viscoelastic gel-like behavior with perfect 3D printability. [ABSTRACT FROM AUTHOR]

The rise of 3D printing technology has made the personalization of food possible. In this study, peanut protein-polysaccharide semi-interpenetrating networks were constructed to improve the gelling and printing properties of composite hydrogels. The rheological and mechanical test results showed that the storage modulus and fracture stress of peanut protein composite hydrogels increased with increasing carrageenan and gellan gum concentrations. The storage modulus (G′) and hardness of the composite hydrogels with 1.5% polysaccharide addition reached above 104 Pa and 700 g, respectively. The thermal reversibility of both carrageenan and gellan gum gels meant that composite hydrogels could be created as recyclable printable edible inks for 3D food printing. In addition, the composite hydrogels were designed to change color in response to alterations in pH, which meant they could be used in 4D food printing applications, i.e., in situations where the ink changes its attributes sometime after printing. The results of this study should facilitate the rational design and fabrication of plant-based edible inks that can be used for the development of personalized foods with unique properties. [Display omitted] • Peanut protein-polysaccharide semi-interpenetrating network hydrogels were built. • A recyclable food ink for 3D printing based on peanut protein hydrogels was prepared. • Color response of the printed object to pH was realized by adding natural pigment. • This study will contribute to the development of plant protein-based 3D printed food. [ABSTRACT FROM AUTHOR]

Many phytochemicals with beneficial physiological activities have limited bioavailability due to their poor solubility and stability characteristics. The bioactivities of phytochemicals could be impacted during liberation, digestion, absorption, distribution, metabolism, and excretion processes after their oral ingestion. And the food matrix and processing significantly affect their solubility, chemical degradation, and absorption within the gastrointestinal tract. Researches indicated that the bioavailability of phytochemicals can be enhanced by controlling the composition and structure of food matrices, as well as optimizing food processing operations. Moreover, chemical modification and encapsulation approaches were reported with ability improving the dispersibility, stability, bioavailability, and bioactivity of phytochemicals. Especially for a range of encapsulation technologies are available for this purpose, such as biopolymer nanoparticles, emulsions, liposomes, solid lipid nanoparticles, and nanostructure lipid carriers, which can be assembled from food grade carbohydrates, proteins, and/or lipids. In addition, the experimental methods commonly used to evaluate the bioaccessibility and bioavailability of phytochemicals are reviewed. Utilization of these methods allows screening of food formulations with different structures and compositions, thereby facilitating the optimization of their performance. This review aims to provide information that will guide future research and development efforts on the creation of more effective phytochemical delivery systems. [Display omitted] • Phytochemicals experienced digestion, absorption, distribution, metabolism, etc. • Food matrix and processing influence the biological benefits of phytochemicals. • Chemical modification improves the performance of bioactive phytochemicals. • Encapsulation could enhance the bioaccessibility of phytochemicals effectively. • In vitro/vivo evaluations are used to assess the biological fate of phytochemicals. [ABSTRACT FROM AUTHOR]

High internal phase Pickering emulsion (HIPPEs) for three-dimensional (3D) printing have attracted increasing attention for application to foods. In this study, glycyrrhizic acid-zein composite nanoparticles (ZGNPs) were prepared via hydrogen bonding and electrostatic interactions. The properties of the ZGNPs were characterized by particle size, ζ-potential, and electron microscopy analysis. Using ZGNPs as emulsifiers, HIPPEs with an oil phase volume fraction of 75% were successfully fabricated. These HIPPEs showed good storage stability, shear-thinning behavior, and high viscoelasticity. Furthermore, their rheology and stability characteristics meant they could be used to as edible bio-inks for 3D printing applications. These HIPPEs was able to 3D-print selected shapes with high resolution and shape fidelity. Our results open new possibilities for producing Pickering emulsion gels with improved performance, which could be used as 3D printing inks for future food manufacturing and nutrition delivery systems. [Display omitted] • Glycyrrhizic acid-zein composite nanoparticles (ZGNPs) were obtained. • High internal phase Pickering emulsions (HIPPEs) were prepared using ZGNPs. • HIPPEs exhibited viscoelastic gel-like behavior and 3D printability. • MgCl 2 bridging HIPPEs could 3D-print objects with high resolution and shape fidelity. [ABSTRACT FROM AUTHOR]

The global demand for healthier food products has led to the introduction of functional foods fortified with bioactive agents, such as vitamins and nutraceuticals. Many of these bioactive agents have poor water-solubility, chemical stability, and bioavailability, which means delivery vehicles are needed to overcome these problems. The pharmaceutical industry also requires delivery vehicles to increase the administration and efficacy of drugs. In this study, we focus on the utilization of hydrogel-based delivery vehicles to overcome this problem. Hydrogels are formed by cross-linking biopolymer molecules to form a three-dimensional network that retains relatively high amounts of water. They can be used to encapsulate, protect, and control the release of bioactive agents in foods and pharmaceuticals. The functional attributes of hydrogels can be tuned for specific applications by manipulating their composition, dimensions, and internal structure. For instance, they can be designed to control the rate and extent of bioactive release under different conditions (such as pH, ionic strength, temperature, or enzyme activities). In this review, we discuss the structure, properties, and release mechanisms of hydrogels. In addition, we review previous applications of hydrogel-based delivery system for the targeted release of bioactive agents. [Display omitted] • Hydrogels can be used to encapsulate, protect, and control the release of bioactive agents and drugs in pharmaceuticals. •Hydrogels can be designed to control the rate and extent of bioactive agents and drugs within specific regions of the human gastrointestinal tract. •The delivery strategies of hydrogels in human gastrointestinal tract are summarized in this review. •Applications of hydrogel-based delivery system for the targeted release are reviewed. [ABSTRACT FROM AUTHOR]

• Wheat, potato and pea bean starch were fried at 20–50% moisture content. • The absorption of oil depended on starch type and initial moisture content. • The thermal stability: C-type (pea bean) > A-type (wheat) > B-type (potato). The changes in the structure and oil absorption characteristics of three different crystalline starches under different initial moisture levels (20–50%) during frying were investigated. The granule morphology of potato starch was more severely disrupted during frying, especially under 40% moisture or higher. At 50% moisture, the crystallinity of potato starch decreased by 29.7% and the R 1 value decreased by 0.17. The effect of frying treatment on the structural properties of wheat starch and pea bean starch was less than that of potato starch. At 30% moisture, the ΔH values for wheat starch, potato starch, and pea bean starch were 7.8, 5.5, and 8.1 J/g respectively. The above results showed that B-type potato starch was more susceptible to the effects during frying than A-type wheat and C-type pea bean starch, which led to more oil absorption of B-type potato starch than A-type wheat or C-type pea bean starch. [ABSTRACT FROM AUTHOR]