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Summary: Encapsulation efficiency (EE), structure, antioxidant and antimicrobial activities of liposomes loaded with chitooligosaccharide–gallic acid conjugate (COS–GAL) as affected by cholesterol (CHO) and ascorbyl palmitate (AP) as stabilisers were investigated. In addition, release kinetics and in vitro digestion of selected liposomes were also studied. The higher EE was obtained for liposome (AP/COS–GAL) stabilised by 0.50% AP, when used to encapsulate 0.10% COS–GAL conjugate. The highest EE was noticed for 0.25% CHO when used to encapsulate 1.00% conjugate (CHO/COS–GAL) as compared to the counterparts (P < 0.05). Almost similar antioxidant and antimicrobial activities were noticed for all COS–GAL liposomes and COS–GAL powder. Microstructure study suggested the formation of bilayer in liposomes. CHO/COS–GAL showed a lower release efficiency than the AP/COS–GAL. CHO/COS–GAL was also able to protect conjugate during the in vitro digestion. Therefore, liposomes could be used as a promising carrier of COS–GAL conjugate in both foods as well as medical systems. [ABSTRACT FROM AUTHOR]

This research presents a rigorous comparative analysis of high‐pressure homogenization (HPH) and microfluidization (MF) for the production of krill oil (KO) emulsions, scrutinizing their impact on oxidative stability, bioaccessibility, and the behavior under in vitro simulated digestion. Our findings revealed that MF emulsions possessed a distinct advantage, with a droplet size and distribution that promoted exceptional oxidative stability, evidenced by a sustained reduction in oxidative markers and enhanced retention of bioactive components, including EPA and DHA, and the potent antioxidant astaxanthin. In contrast, HPH yielded larger and less uniform particles, correlating with diminished stability. The in vitro digestion studies underscored the superior bioaccessibility of MF emulsions, with a pronounced release of free fatty acids during the intestinal phase, indicative of an optimized digestion and absorption process due to the smaller droplet size of the emulsions. The study's insights advocate for the adoption of microfluidization in the food industry for the development of advanced delivery systems for n‐3 fatty acids, particularly in the context of KO‐based products. The technique shows promise in enhancing the quality, stability, and bioavailability of these products, which are rich in health‐promoting lipids. The microfluidization technique emerges as a promising avenue for the fortification of a diverse range of commercial food, beverage, and pharmaceutical products with lipids that contribute to health and wellness. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Flavonoids, found in common vegetables and fruits, have health benefits that are often limited by their low bioavailability. Excipient emulsions provide an effective strategy to overcome these obstacles. However, the nature of the emulsifier used to formulate excipient emulsions and the chemical structure of the flavonoids both affect the bioaccessibility of the flavonoids.The purpose of this study was to investigate the impact of the interfacial properties of excipient emulsions on the in vitro gastrointestinal fate of representative structural flavonoids (quercetin, kaempferol, and apigenin) through the INFOGEST method. Tween 80 (TW80) (a nonionic surfactant) was more effective at reducing the oil–water interfacial tension than whey protein isolate (WPI) (a protein‐based emulsifier) or octenyl succinic anhydride (OSA)‐modified starch (MS) (a polysaccharide‐based emulsifier). Moreover, TW80 created excipient emulsions with smaller oil droplets, which were more resistant to oral and gastric conditions. The WPI‐emulsions underwent severe flocculation in the gastric phase, leading to an appreciable increase in particle size (from 220 to 3000 nm). The TW80‐coated oil droplets were more digestible than WPI‐ or MS‐coated ones. This was attributed to the larger lipid surface area for lipase attachment. The bioaccessibility of quercetin, kaempferol, and apigenin was also affected by emulsifiers: TW 80 (25% to 45%) > WPI (14% to 29%) ≈ MS (15% to 25%). Flavonoid bioaccessibility appeared to be related to their molecular properties.This study provides guidance for the design of effective excipient emulsions to enhance the bioavailability of flavonoids. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary Most dietary fibres improved rheological properties but negatively impacted digestibility. However, the effect of psyllium husk powder (PHP) on digestibility has not been yet reported. Thus, this study aimed to evaluate the rheological properties and digestibility of chicken myofibrillar protein (MP) containing different concentrations of PHP (0%, 0.5%, 1.0%, 1.5%) at 0.45 m NaCl. To assess the rheological properties of MP, viscosity, hydrophobicity, disulphide bond, SDS–PAGE, cooking yield and gel strength were evaluated. The addition of PHP enhanced water retention capacity and protein–protein interactions in the MP system. To evaluate the effect of PHP on digestibility, protein digestibility, SDS–PAGE and microstructure observations were performed. It was confirmed that the addition of PHP improved the protein digestibility of MP by measuring the differences in protein content (%). Therefore, the addition of PHP into MP gel improved not only the rheological properties but also the protein digestibility during in vitro digestion. [ABSTRACT FROM AUTHOR]

BACKGROUND: β‐Carotene (BC) is difficult to apply effectively in the food industry due to its low solubility and bioavailability. This work aimed to fabricate Moringa oleifera seed protein (MOSP) stabilized emulsions as delivery vehicles for BC and investigate the effect of aqueous phase conditions including pH and ionic strength on this system. RESULTS: All MOSP samples were positively charged and the particle size of MOSP increased with the increase of pH. At pH 5.0 and 0.2 mol L−1 sodium chloride (NaCl), the MOSP emulsion demonstrated the highest stability coefficient and minimal creaming index, while exhibiting a lower release rate in vitro digestion. The rheological behavior of all MOSP emulsions within the frequency range of 0.1–10 Hz was dominated by viscoelasticity, forming an elastic network structure through dispersed droplets. Additionally, the MOSP emulsion loaded with BC prepared at pH 5.0 and 0.2 mol L−1 NaCl displayed enhanced ultraviolet light stability (52.31 ± 0.03% and 51.86 ± 0.05%) as well as thermal stability (72.39 ± 8.67% and 86.78 ± 10.69%). Furthermore, the BC in the emulsion at pH 7.0 exhibited favorable stability (65.14 ± 0.02%) and optimal bioaccessibility (40.30 ± 0.04%) in vitro digestion. CONCLUSION: The results provided reference data for utilizing MOSP as a novel emulsifier and broadening the application of BC in the food industry. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary: Tofu, a traditional soy‐based food, is widely consumed globally and serves as a significant source of plant protein. The quality of tofu can vary greatly depending on the coagulation process and the type of coagulants used. This study investigated the impact of a compound coagulant, consisting of transglutaminase (TGase) and calcium sulfate (CaSO4), on tofu quality, specifically focusing on pH, yield, water holding capacity (WHC), cooking loss, protein content, and in vitro digestibility. Soymilk was pre‐crosslinked with TGase for different durations (0, 1, 2, and 3 h) before the addition of CaSO4. Results indicated that TGase pre‐treatment significantly improved tofu yield and WHC, with optimal outcomes at 3 and 2 h, respectively. Cooking loss decreased with TGase treatment but increased at the 3‐h mark, suggesting over‐crosslinking. Electrophoresis revealed substantial protein crosslinking with TGase treatment, while in vitro digestion showed enhanced protein digestibility and higher peptide content in TGase‐treated samples. These findings underscore the potential of TGase treatment to enhance tofu's structural integrity and digestibility, offering valuable insights for optimising plant‐based protein processing to improve nutritional quality. [ABSTRACT FROM AUTHOR]

Summary: Co‐digestion of cantaloupe (C) melon fresh cuts (FC) coated with probiotics [Lactiplantibacillus plantarum 75/xanthan gum with Natal plum (NP)] or beetroot leaves (BL) was evaluated to determine their bioaccessibility of individual anthocyanins (cyanidin‐3‐glucoside, cyanidin‐3‐O‐sambubioside) and carotenoids (lutein, trans‐β‐carotene and cis‐β‐carotene). Co‐digestion of probiotic‐coated C‐melon‐FC with NP increased the percentage (%) bioaccessibility of cyanidin‐3‐glucoside (11.18%) and cyanidin‐3‐O‐sambubioside (8.89%) compared to single digestion of Natal plum. Bioaccessibility of lutein (18.2%), trans‐β‐carotene (36.92%) and cis‐β‐carotene (16.74%) increased when co‐digestion of probiotic‐coated C‐melon‐FC with BL compared to the single digestion of uncoated C‐melon. Co‐digestion of C‐melon‐FC‐L75 with BL showed the highest antioxidant activity. L. plantarum had the highest LAB survival at the intestinal phase (6.01–6.26 Log CFU mL−1) during single and co‐digestion showing probiotic potential. C‐melon‐FC‐L75, Natal plum and beetroot leaves could be recommended as functional ingredients in meal preparation. [ABSTRACT FROM AUTHOR]

This study demonstrates evidence that the mass transfer process of an enzyme (a biocatalyst) is the rate‐limiting step in the starch hydrolysis reaction during food digestion. The significance of this work has been to compare the reaction rate of starch hydrolysis by salivary enzymes with the mass transfer rate of rate‐limiting enzymes. This research has applied mass transfer and reaction engineering theory in a quantitative study of starch hydrolysis, and a dimensionless group, the Damköhler number (Da), has been calculated based on glucose measurements from a beaker and stirrer system. The values of the Da number in this study (0.3–19) indicate that both the time constant for mass transfer and the time constant for reaction are significant parameters. Scanning electron microscopy images emphasize that compression (simulated mastication) helps to break the plant cell wall of starch. Mass‐transfer resistance needs to be considered during food digestion studies. The Da numbers are significantly affected by both compression forces (internal mass‐transfer coefficients) and stirrer speeds (external mass‐transfer coefficients) in this beaker and stirrer system. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION While yogurt is the leading fermented milk product, kefir is at the top of the beverage scale. Milk proteins, on the other hand, show specific functions that positively affect healthy nutrition due to the bioactive components, that they provide the necessary amino acids for growth and development.In our study, kefir, a functional product enriched with whey proteins, casein and skimmed milk powder, which are the natural components of milk, was produced. Added‐protein kefir samples were applied the in vitro digestion protocol, static method. In order to observe different protein behaviors, samples were taken pre‐digestion, at 120th minute and at 240th minute of digestion protocol. ACE and Antioxidant capacity determination analyzes were carried out. While ACE inhibition values were in the range of 78.63–90.30% pre‐digestion, they changed in the range of 86.97–96.38% after gastrointestinal digestion. It was determined that the ACE inhibition values of the control sample remained at the lowest level at all stages of digestion and that the difference between all of samples was significant (P < 0.05). Antioxidant activity value ranging from 0.3615–0.5512 meq Ascorbic acid/μg before digestion was determined as 1.3796–1.9313 meq Ascorbic acid/μg after gastrointestinal digestion (P < 0.05).Kefir samples containing whey protein stand out with their high potential in terms of both antioxidant activity capacity and ACE inhibition activity at all stages of digestion. Considering their therapeutic effects in fermented products, it is thought that whey proteins among milk proteins will be important alternative sources to enrich the protein content in kefir production. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The preparation process of resistant starch III (RS3) has attracted widespread attention, but its milling method is often overlooked. This study examines two milling methods for RS3: shear milling (SM) and vibration milling (VM). Manual milling (MM) is used as a control. The particle size, morphology, crystallinity, gelatinization characteristics, and in vitro digestibility of milled RS3 are analyzed. The particle size of the VM‐samples ranged from 71.92 to 107.69 µm, which is lower than SM‐samples. Scanning electron microscopy shows that SM‐RS3 appears as pellets, while VM‐RS3 is mostly coarse flakes. From the results of RVA and DSC, VM destroys more starch than SM. The crystallization peak of VM‐samples disappears, and the retention of SM‐samples is well. The values of R 1047/1022 and R 995/1022 cm−1 indicate that the crystal order and double helix structure of RS3 are destroyed after multiple VM shocked compared with SM. In vitro digestion experiment, resistant starch content of SM‐samples is about 30%, while VM‐samples are much less than SM. These findings suggest that the choice of milling methods has a significant impact on the structure and physicochemical characteristics of RS3, and it is an important step in preparing RS3. [ABSTRACT FROM AUTHOR]

Adding hydrocolloids into native starch is a secure and valid method of physical modification. However, few research focuses on the interactions between konjac gum (KGM) and purple potato starch (PPS). In this study, the effects of KGM on the physicochemical, rheological, textural properties, and in vitro digestibility of PPS are evaluated. The swelling power, solubility, transparency, zeta potential value, particle size, gel adhesiveness, and cohesiveness of PPS are enhanced with increasing KGM content. The results show the combination of PPS and KGM exhibits a higher adhesiveness and a denser structure than that of PPS alone. Static rheological analysis shows PPS/KGM composites exhibit pseudoplastic and shear thinning enhancement behaviors with the rise of the KGM content from 0% to 2.5%. Dynamic rheological analysis reveals that storage modulus (G') > loss modulus (G″), mainly showing elastic behavior, and G′, G″, and the loss tangent (tan δ) increase with the rise of the KGM content from 0% to 2.5%. Fourier transform infrared spectroscopy analysis shows stronger hydrogen bonding of PPS/KGM complexes compared to PPS only. Moreover, KGM increases the contents of resistant starch. All these findings indicate that KGM can improve the functional properties of PPS. [ABSTRACT FROM AUTHOR]

Summary: This study investigates the impact of ultrasound treatment and marination on turkey meat proteins, focusing on functional and sensory properties and protein hydrolysis. Three different treatments, marination (M), ultrasound (US) and a combination of ultrasound and marination (USM), were applied to turkey meat. The USM caused the highest water‐holding capacity, increased tenderness and improved the general acceptability of turkey meat. SEM images of raw samples showed that US and M changed the structure of muscle fibres, exhibiting more cavities and irregular, broken and separated fibres. Cooking changed the muscle fibres of the sample, forming several cavities and separate fibres. SDS‐PAGE profiles showed that different treatments affected protein solubility during gastric digestion. Ultrasound treatment caused the loss of some essential amino acids in the supernatant of intestinal digests, including lysine, leucine and tyrosine. In vitro bioaccessibility of leucine, threonine, lysine, valine and isoleucine was the highest in the untreated sample. [ABSTRACT FROM AUTHOR]

Summary: Plum protein isolate obtained from plum cake after oil extraction had protein content over 90% and amino acid composition of 36% which about 13% were essential amino acids. Evaluation of functional properties of conjugates obtained by interaction between plum protein isolate and caffeic acid, in three different concentrations, was carried out in this study. The conjugation of proteins with phenols forms complexes of higher molecular weights as a result of cross‐linking. The solubility of obtained conjugates was increased with the increase a concentration of caffeic acid at alkaline pH (8–10) for about 50%. Moreover, emulsion properties also were improved by conjugation with caffeic acid. In vitro digestion is considered to characterise and understand 'fate' of food components after passing gastrointestinal conditions. The obtained conjugates were digestible and have a good bioavailability of bioactive compounds. [ABSTRACT FROM AUTHOR]

BACKGROUND: The hard double‐walled structure of Ganoderma lucidum spore powder (GLSP) is difficult for the human body to digest, so it is very important to break the wall of GLSP. In this study, the wall of GLSP was broken by mechanical milling at room temperature (MM‐R) and ultra‐fine grinding at low temperature (UFG‐L), respectively. RESULTS: Compared with MM‐R, UFG‐L could better retain the sporangium powder's morphological and structural integrity. During in vitro digestion, compared with unbroken GLSP, the released amounts of polysaccharides and triterpenes from broken GLSP were significantly increased, and they increased with the increase of specific surface area. The bioaccessibility of polysaccharide and triterpene from unbroken GLSP after the intestinal stage were 29.52% and 5.37%, respectively. The bioaccessibility of polysaccharides and triterpene from broken GLSP by MM‐R after the intestinal phase were 39.73–72.45% and 16.44–24.97%, while those by UFG‐L were 44.53–104.18% and 12.96–32.90%, respectively. CONCLUSION: The active ingredients of broken GLSP showed better digestion and absorption abilities than unbroken GLSP. Moreover, the specific surface area of GLSP by UFG‐L was lower than that by MM‐R, and the bioaccessibility of GLSP by UFG‐L was higher than that by MM‐R. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The feasibility of incorporating different concentrations (0; 1% – 'Y1'; 7% – 'Y7') of coenzyme Q10 (CoQ10)‐loaded nanoemulsions (Ynano Q10) in yogurts was evaluated, as well as the bioactive's stability during static in vitro digestion. Yogurts were characterised regarding CoQ10 concentrations, physicochemical/rheological properties and sensory acceptability. Ynano Q10 incorporation has not negatively affected yogurts properties, stability and overall acceptance on sensory tests. Bioactive's stability during in vitro digestion was higher in Ynano Q10 than in fortified yogurts; however, CoQ10 concentrations in yogurts after the intestinal phase (0.008% for Y1 and 0.175% for Y7) were sufficiently high, considering CoQ10 recommended daily intake. [ABSTRACT FROM AUTHOR]

Soy protein (SP) and milk protein are nutritionally complementary proteins, while they have different postprandial kinetic manifestations. In this study, different sources of proteins (casein, whey protein and SP isolate) were compounded in different concentrations and ratios. An in vitro dynamic gastrointestinal digestive system for children was used to study the digestive behaviour. For all the concentrations assessed, a consistently high level of small peptide release was demonstrated at 2.67 g/100 mL protein concentration, while the addition of 10% SP isolate would increase the release of small peptides. Overall, the study offers novel perspectives on children's products with diverse protein sources. [ABSTRACT FROM AUTHOR]

Summary: Dielectric barrier discharge atmospheric cold plasma (DBD‐ACP) treatment has been used to reduce microbial contamination on the surface of grains, contributing to improved food safety, however, its effect on the edible and processing of whole grain flours is not totally clear. In this study, the effect of DBD‐ACP (5 W, 0–20 min) on the nutritional, physicochemical and structural properties of whole quinoa (WQ), whole highland barley (WHB) and whole triticale (WT) were evaluated. Results showed that the effect of DBD‐ACP treatment on the nutrient composition of different flours differed between grain types. The total polyphenol content of WQ exhibited the most significant changes after 20 min of treatment, decreasing by 62.98%. In addition, DBD‐ACP treatment increased Thr, Phe and Tyr content and accelerated fat oxidation. The results of in vitro simulated digestion experiments indicated that DBD‐ACP treatment significantly reduced (P < 0.05) the final digestibility of three types of whole grain flours. Besides, 20 min of DBD‐ACP treatment significantly changed the physicochemical properties of samples, evidenced by improved hydration and pasting characteristics, increased water absorption index (WAI) and swelling power (SP) and reduced peak temperature (Tp) and gelatinisation enthalpy (∆Hg), especially in WQ20. Further structural analysis showed that DBD‐ACP treatment caused granule cross‐linking and reduced crystallinity of flours. In conclusion, this experiment provided a theoretical basis for the application of DBD‐ACP in grain processing. [ABSTRACT FROM AUTHOR]

Summary: In this study, a method to produce iron‐chelating peptides derived from egg yolk proteins was developed and optimised. The egg yolk proteins were enzymolysed and ultrafiltered to prepare egg yolk peptide (EYP), and then the EYP was chelated with Fe to produce egg yolk peptide‐Fe (EYP‐Fe). The optimised mass ratio of peptide to iron, pH, temperature and reaction time were found at 8:1, pH 8.0, 40 °C and 30 min, respectively. The mean particle size of EYP‐Fe was 389.2 ± 2.61 nm, and the chelating ratio was 95.38 ± 1.93%. The measurements of FTIR, X‐ray photoelectron spectroscopy (XPS) and NMR showed that ferrous ions mainly combined with the amino and carboxyl of EYP to form EYP‐Fe. In vitro stability studies have shown that the iron release rate of the EYP‐Fe is maintained at around 5% under alkaline conditions, and there is no significant difference in iron release rate under conditions of 30 °C–80 °C; besides, it has a lower iron release rate (18%) in gastrointestinal digestion compared to FeSO4 (97.93%), indicating that the EYP‐Fe has good heat tolerance, alkalinity and digestion tolerance. The above results provide a scientific basis for the use of EYP‐Fe derived from egg yolk protein as a potential alternative to iron supplements. [ABSTRACT FROM AUTHOR]

BACKGROUND: Pickering emulsions stabilized by multicomponent particles have attracted increasing attention. Research on characterizing the digestion and health benefit effects of these emulsions in the human gastrointestinal tract are quite limited. This work aims to reveal the digestive characteristics of media‐milled purple sweet potato particle‐stabilized Pickering emulsions (PSPP‐Es) during in vitro digestion and colonic fermentation. RESULTS: The media‐milling process improved the in vitro digestibility and fermentability of PSPP‐Es by reaching afree fatty acids release rate of 43.11 ± 4.61% after gastrointestinal digestion and total phenolic content release of 101.00 ± 1.44 μg gallic acid equivalents/mL after fermentation. In addition, PSPP‐Es exhibited good antioxidative activity (2,2‐diphenyl‐1‐picrylhydrazyl and ferric reducing antioxidant power assays), α‐glucosidase inhibitory activity (half‐maximal inhibitory concentration: 6.70%, v/v), and prebiotic effects, reaching a total short‐chain fatty acids production of 9.90 ± 0.12 mol L−1, boosting the growth of Akkermansia, Bifidobacterium, and Blautia and inhibiting the growth of Escherichia–Shigella. CONCLUSIONS: These findings indicate that the media‐milling process enhances the potential health benefits of purple sweet potato particle‐stabilized Pickering emulsions, which is beneficial for their application as a bioactive component delivery system in food and pharmaceutical products. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Background and Objectives: Rice dregs, a by‐product of the process of making sugar from broken rice, have a protein content of up to 70%. However, rice dreg protein (RDP) has not yet been fully utilized due to its high‐temperature liquefaction denaturation during sugar production. In this study, the structural, functional, and in vitro digestive properties of rice protein (RP) extracted from broken rice and RDP derived from rice dregs were compared, with a view to providing a basis for further utilization of RDP. Findings: Although RDP was a heat‐denatured protein, it was found to have relatively better functional properties and a well‐balanced amino acid composition. Structural analysis results revealed that RDP showed a looser and disordered structure. However, SDS‐PAGE results showed that the subunit composition of the two proteins was similar. The in vitro simulated digestion results showed that the digests of RDP had higher antioxidant and ACE inhibitory activity, but RDP showed significantly lower digestibility than RP. Conclusions: Through relevant modifications of RDP, RDP has the potential to be a good source of high‐quality protein in the human diet as the demand for plant‐based protein increases. Significance and Novelty: This study can provide a basic theoretical basis for further development and utilization of RDP, which is also of great practical significance for seeking new plant protein resources and increasing the added value of broken rice. [ABSTRACT FROM AUTHOR]

Summary: In this study, pre‐fermented frozen raw dough (PFRD) was subjected to freeze–thaw cycling (FTC) to explore the deterioration mechanism of PFRD, after which the physical quality, chemical properties and in vitro digestion characteristics of starch in the dough were analysed. The results showed that after the 5th FTC, the surface area of the dough and starch exhibited obvious depression deformation, and the damaged starch content increased by 38.21%. The random mechanical damage caused by ice crystals also had no significant regularity in the water retention and the short‐range order of starch. Moreover, the breakdown of the double helix structure of starch led to the dissolution of amylose, and the expansion and gelatinization enthalpy increased. In addition, the in vitro digestion results showed that freeze–thaw cycle twice increased the digestibility of the starch, and the hydrolysis rate reached 75.16%, Therefore, the effects of FTC twice on the starch of PFRD are controllable. This study provides a theoretical basis for the development of prefabricated frozen starch food industry technology in the future. [ABSTRACT FROM AUTHOR]

Summary: Broad bean can be processed into various forms such as steamed broad beans (SBB) and broad bean natto (BBN), with potential variations in their nutritional profiles upon digestion. This study aimed to explore the differences in phenolic content, composition, and antioxidant activity between SBB and BBN during simulated in vitro digestion. Findings demonstrated that BBN exhibited a significant surge in total phenolic and flavonoid contents post‐gastrointestinal digestion compared to SBB. UHPLC‐MS/MS analyses identified major phenolic compounds in BBN including protocatechuic acid and p‐hydroxybenzoic acid and key flavonoids like luteolin and catechins. P‐hydroxybenzoic acid and catechins underwent significant changes throughout the digestion. Furthermore, BBN's antioxidant activity was higher than that of SBB after digestion, with superior DPPH, ABTS +· scavenging abilities, and FRAP reducing power. A correlation emerged between antioxidant activity and phenolic contents, notably with p‐hydroxybenzoic and benzoic acids. BBN's digestive stage exhibited superior polyphenol release and antioxidant capacity than SBB, offering insights into polyphenol‐rich food consumption. [ABSTRACT FROM AUTHOR]

Summary: The objective of this study was to investigate the effect of frying temperature (110, 130, 150, 170, or 190 °C for 3 min) and time (1, 3, or 5 min at 170 °C) on the protein structure and in vitro protein digestibility of traditional Chinese tofu. The results indicated that frying caused the formation of disulfide bonds and loss of ionic bonds, hydrogen bonds, and hydrophobic interactions. The FTIR pattern, surface hydrophobicity, and endogenous fluorescence of tofu changed with frying temperature and time, which verified the protein unfolding and thus provided a prerequisite for subsequent protein reaggregation during the frying process. Scanning electron microscopy showed that the destruction and formation of protein aggregates in fried tofu were regulated by the frying temperature and time. Moderate frying conditions, including frying at 110, 130, or 150 °C for 3 min, or frying at 170 °C for 1 min, improved the protein digestibility of tofu through remodelling protein structure at multiscale. This work provided a valuable insight into the preparation of fried tofu with high quality. [ABSTRACT FROM AUTHOR]

BACKGROUND: This study evaluates the effect of mechanical properties on the in vitro dynamic gastrointestinal digestion of hydrogels containing starch (HCSs) as a model for studying the nutrient digestibility of solid foods. It provides a useful theoretical basis for the processing of specific foods. RESULT: Four types of HCSs with two levels of fracture stress (17.4–20.9 kPa and 55.5–57.6 kPa) and two levels of fracture strain (25.4–28.5% and 53.7–57.4%) were prepared. For these HCSs, the degree of gastric disintegration of hydrogels reduced significantly when fracture strain exceeded 30% (P < 0.05). The gastric emptying of HCS particles was also affected by mechanical properties. For example, even at the same level of fracture stress (ca. 20 kPa), the dry solids retention ratio decreased markedly from 0.90 to 0.43 with a decrease in fracture strain from 53.7% to 25.4% (P < 0.05). For the starch hydrolysis of HCSs after gastric digestion, more than 70% of starch in the particles of all types of HCSs emptied did not undergo digestion. The starch hydrolysis of HCSs during small intestinal digestion was also influenced by their mechanical properties. Fracture strains of HCSs, rather than their fracture stress, affected starch digestibility in hydrogels. CONCLUSION: The gastric disintegration, the gastric emptying, and the starch hydrolysis of HCSs are suppressed when fracture strain exceeded 30%. Even with the amount of nutritional components contained in hydrogels being the same, the in vitro gastrointestinal digestion behavior of HCSs depends on their mechanical properties. This behavior has the potential to be used in the design of processed foods with controlled bioaccessibility. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Enzymatic modification is an effective means of improving the functional properties, digestive properties, and in vitro digestion product physiological activity of proteins, thus significantly expanding protein uses in various food applications. RESULTS: In this study, the addition of chymotrypsin (CT) at pH 9.0 and 11.0 was found to significantly improve the functional properties (solubility, foaming properties, water holding capacity, oil holding capacity, etc.) and digestive properties of extruded corn gluten meal (ECGM). Similar changes were observed when treating ECGM with glutaminase, protein glutaminase, and papain. These changes were likely due to the increase in number of carboxyl groups and the multiple effects of change in protein net charge and conformation caused by enzymatic deamidation. Of note, ECGM deamidated by CT showed the highest degree of deamidation, solubility, and gastrointestinal digestibility at pH 11.0, up to 44.92%, 43.75%, and 82.22%, respectively. In addition, CT‐ECGM digestion product exhibited strong antioxidant activity and potential to promote alcohol metabolism in both a static digestion model and dynamic digestion model, even comparable to commercial corn peptides (CCP), while being inexpensive and of low bitterness compared to CCP. Meanwhile, the physiological activity enhanced as the molecular weight of digestion product decreased with the digested component having strongest activity. CONCLUSION: This study may promote the application of ECGM as a food component in the food industry or even as a substitute for CCP. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Background: Forages are widely used in horse diets. Different in vitro techniques are being tried to determine the fermentation levels of forages in the horse digestive tract. Objectives: This study aimed to evaluate the digestion levels of four dry forages commonly used in horse nutrition: alfalfa herbage, meadow hay, wheat straw, and Italian ryegrass. In vitro total digestion (TDT), in vitro Sunvold–large intestine digestion (SDT) and in vitro Menke–large intestine digestion (MDT) techniques were compared. Methods: The study determined in vitro true dry matter digestion (T‐DMD), in vitro true organic matter digestion (T‐OMD) and in vitro true neutral detergent fibre digestion (T‐NDFD). Additionally, concentrations of straight short‐chain fatty acids (SCFAs; acetic acid – AA, propionic acid , butyric acid, and valeric acid) and branched short‐chain fatty acids (BSCFA) were assessed. Results: The highest in vitro T‐DMD, T‐OMD and T‐NDFD values were determined by the in vitro TDT for the four forages (p < 0.05). In vitro T‐DMD and T‐OMD values of alfalfa herbage were higher than those of Italian ryegrass, meadow hay and wheat straw in the in vitro TDT (p < 0.001). In addition, in vitro T‐DMD and T‐OMD values of alfalfa herbage in the in vitro SDT were higher than those of meadow hay and wheat straw (p < 0.001). In the in vitro TDT, the molarity of AA, total SCFA and BSCFA in the digestion fluid of alfalfa herbage was higher than those of other forages (p < 0.05). Conclusion: The in vitro total enzymatic + fermentative digestion technique for horse forages revealed higher values than the in vitro fermentative digestion techniques. In general, the higher the non‐structural carbohydrate and crude protein contents in the forage, the higher the results of the in vitro TDT compared to the other techniques. [ABSTRACT FROM AUTHOR]

Summary: A high‐glycaemic index diet can lead to elevated blood glucose levels and chronic diseases. In this study, Dictyophora indusiata powder, oats powder and Polygonatum kingianum powder were substituted for some wheat flour to make pizza crust. The aim was to investigate the effects of the three powders on the chemical composition, physical quality, antioxidant properties, in vitro digestibility of starch and sensory characteristics of pizza crust. The addition of the three powders enhanced the nutritional value of the pizza crust, especially the dried Dictyophora indusiata flour and oats powder were rich in dietary fibre and protein, the three powders also increased the total phenolic content (214%) and antioxidant activity (ABTS+185%, DPPH30.5%) of the pizza crust and improved the shelf‐life of the pizza crust. In addition, the three powders increased the slowly digestible starch (25.9%) and decreased the reducing sugar levels and hydrogenation index, and expected glycaemic index of the pizza crust compared to the control group. The results suggest that the three powders could be used as functional ingredients to enhance the nutritional value and lower the glycaemic index of pizza crusts. This study provides new ideas for the development of nutritious and hypoglycaemic functional bakery products. [ABSTRACT FROM AUTHOR]

The addition of whey proteins to alginate beads can enhance the functionality of encapsulation systems and improve the stability of the encapsulated bioactive compounds. In this work, chia oil (rich in omega‐3 fatty acids) and astaxanthin were encapsulated in alginate (100SA) and whey protein aggregates‐alginate (25WPA75SA) beads. The behavior of both types of beads during gastrointestinal digestion was assessed using the standardized INFOGEST in vitro methodology. Different mathematical models were used to analyze the release profile of the encapsulated bioactive compounds. Both types of beads protected the bioactive compounds during the gastric phase with release percentages lower than 10% and allowed their release during the intestinal phase with release percentages of up to 90%. The addition of whey protein aggregates did not affect the amount of bioactive compounds released. Furthermore, Korsmeyer‐Peppas model showed a highly accurate fit and the release coefficient (k) values indicated a higher release rate of the bioactive compounds from 25WPA75SA beads (25WPA75SA beads: k = 9.18 × 10−4 s−n and k = 1.07 × 10−3 s−n, 100SA beads: k = 3.80 × 10−5 s−n and k = 2.20 × 10−5 s−n, for astaxanthin and omega‐3 release, respectively). On the other hand, encapsulation slightly increased the chia oil lipolysis, but no differences were found between both types of beads. Finally, the bioaccessibility of both bioactive compounds were not influenced by the addition of whey protein aggregates. Practical applications: Chia oil (source of omega‐3 fatty acids) and the pigment astaxanthin are valuable bioactive compounds for the formulation of healthy foods. The encapsulation system developed combining sodium alginate and whey protein aggregates allowed the protection of the bioactive compounds during gastric digestion and their controlled release during intestinal phase. Our findings show a promising strategy that can be satisfactorily used to deliver lipophilic active compounds. [ABSTRACT FROM AUTHOR]

Summary: This study investigated the formation and properties of mung bean‐resistant starch nanoparticles. The mung bean amylose content increased from 56.86% to 68.29% with the ultrasonic time increasing. The particle size, X‐ray diffraction and in vitro digestion of mung bean‐resistant starch nanoparticles were studied. All the nanoparticles presented V‐type crystalline structure, which indicated the formation of starch‐curcumin complex. Results of particle size showed that size distribution curve of resistant starch nanoparticles with ultrasonic treatment of 2 min had only one peak and it was narrower than others. According to the in vitro digestion results, digestibility of resistant starch nanoparticles increased compared with that of native starch, the reason was because of the formation of starch‐curcumin complex. This study provides a method to prepare resistant starch nanoparticles with a higher resistant starch content and could improve the stability and bioavailability of curcumin. [ABSTRACT FROM AUTHOR]

BACKGROUND: Phytosterol can improve its lipid solubility, lipophilic/hydrophilic balance and bioaccessibility by esterification with fatty acids, which increases its practical application range in the food industry. In the present study, small angle X‐ray scattering combined with the pH‐stat in vitro digestion model was applied to continuously monitor the molecular structure evolution of mixed micelles during digestion and investigate the effect of three edible oils (olive oil with 72.41 ± 0.57% oleic, sunflower seed oil with 63.45 ± 0.78% linoleic, refined linseed oil with 51.74 ± 0.34% linolenic) on bioaccessibility of stigmasterol oleate in vitro. RESULTS: The release degree and rate of fatty acids in the three edible oil systems (kOO+ST‐OA = 0.0501, kSO+ST−OA = 0.0357, kLO+ST‐OA = 0.0323) was compared. The three different edible oils had similar impact on the formation of dietary mixed micelles during the simulatedin vitro digestion of stigmasterol oleate, although there were significant differences in molecular morphology and composition of mixed micelles. The results showed that the vesicles formed by linoleic oil (SO system) or linolenic oil (LO system) were easy to dissociate. The largest average number and diameter of vesicles (5.55 × 1016 cm−3 and 2230.75 Å), the most stable vesicle structure and the fastest fatty acid release rate were observed in the OO system. CONCLUSION: Compared to linoleic (SO system) or linolenic (LO system), the oleic (OO system) could facilitate the transformation of micelles to vesicles and maintain the stability of its membrane, significantly promotin the dissolution of stigmasterol and improving bioaccessibility. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

In order to improve the physicochemical stability of soy protein isolate (SPI) emulsion, lactoferrin (LF) was used to modify the interface layer. The stable multilayer emulsion can be formed when the content of lactoferrin is 0.5% at pH 5. The emulsion with good stability was at pH 3–7, and it was also stable to temperature change. The FFAs release of SPI emulsion and LF‐SPI emulsion was 103.9% and 103.7%, respectively. The results showed that the lactoferrin layer did not hinder the digestion of oil and the bioaccessibility of carotenoids, but lactoferrin layer improved the physicochemical stability of SPI emulsions. This work provides information valuable in the design of emulsion formulations for applications in the food, pharmaceutical, and personal care industries. [ABSTRACT FROM AUTHOR]

Summary: Citrus fruits can be consumed fresh or they can be subjected to various processes including freezing to extend their shelf life. The aim of the current study was to evaluate the bioaccessibility of polyphenols in samples collected at different stages of the industrial freezing process of oranges and grapefruits. The major polyphenols were identified and quantified using UPLC‐ESI‐MS/MS and HPLC‐PDA, respectively. In addition, spectrophotometric methods were employed to determine the total phenolic and flavonoid contents along with total antioxidant capacity. The results showed that the bioaccessibility of flavonoids from frozen citrus fruits (26%–64%) was found to be lower than that of fresh fruits (27%–127%). Similarly, bioaccessibility of phenolic acids from frozen oranges (64%–76%) was significantly lower than that of fresh fruits (126%–152%). On the contrary, phenolic acids of frozen grapefruits were found to be more bioaccessible compared to fresh fruits (64%–217% and 50%–95%, respectively). [ABSTRACT FROM AUTHOR]

Germ rice is a moderately processed products with high germ retention rate (>80%). Electric rice‐cooker and microwave cooking as the most common cooking methods have different effects on starch microstructures, digestibility, rheological behavior, texture, and flavor of germ rice. Microwave‐cooked germ rice contains more short‐range ordered structures and higher crystallinity than electric rice‐cooker cooked germ rice. The starch digestibility of germ rice (i.e., rapidly digestible starch) cooked by microwave under different power and time (50.74%–52.47%) is lower than that of electric rice‐cooker cooked by two modes (60.52%–60.82%). The rheology (modulus and shear viscosity) of germ rice treated by electric rice‐cooker is higher than that treated by microwave. Microwave‐cooked germ rice has lower adhesiveness (164–212 g s) than that cooked in electric rice‐cooker (286–295 g s). Aldehydes are the most abundant volatile components, and play a very important role in germ rice flavor. Microwave cooking can reduce the digestibility of starch and improve the flavor of cooked germ rice. Microwave is expected to be a promising cooking technique for germ rice cooking. [ABSTRACT FROM AUTHOR]

Background and Objectives: "Modern diseases" that are the result of a "high sugar, low nutrient" diet are becoming more prevalent. Incorporation of "traditional" gluten‐free cereals, like proso, in "everyday" food, such as rusks, would allow diabetics and people looking to increase fiber and nutrient content to include rusks in their diet. Findings: Compared to wheat rusks, rusks with the addition of proso showed a higher content of microelements and essential amino acids. Also, higher content of dietary fiber and smaller and more regularly arranged starch granules increased the digestibility of rusks with the addition of proso. Additionally, rusks with the addition of proso showed better antioxidative properties and had a lower glycemic index when compared with wheat rusks. Conclusions: Incorporation of proso flour in rusk production could be beneficial not only to people suffering from diabetes but also as a way of improving general well‐being. However, due to the decreased water absorption and, therefore, greater hardness and fracturability, our results suggested that the addition of proso flour should be capped at 20%. Significance and Novelty: To our knowledge, this is the first description of the effects of different additions of proso on digestibility, starch morphology, glycemic index, and nutritive and antioxidative properties of rusks. [ABSTRACT FROM AUTHOR]

Summary: In this study, tofu was prepared through the addition of transglutaminase (TGase) for pre‐crosslinking at varying durations (1, 2 and 3 h), followed by the addition of magnesium chloride (MgCl2) to soymilk. The physicochemical properties and protein digestibility were analysed. Results indicated that, with the prolongation of TGase pre‐crosslinking time, the zeta‐potential absolute value and the average particle size of soymilk increased gradually. In contrast, the pH value remained unchanged (P > 0.05), suggesting that the colloidal stability of soymilk improved with TGase treatment. Both the water‐holding capacity (WHC) and gel strength of tofu gels exhibited a first increasing and then decreasing trend with prolonged pre‐crosslinking time. Notably, the highest WHC and hardness values of tofu gels prepared by adding MgCl2 after pre‐crosslinking with TGase for 1 h were 96.5 ± 0.5% and 363.9 ± 28.3 g, respectively. Subsequently, in vitro simulated gastrointestinal digestion of tofu samples prepared under this condition was conducted to determine changes in soluble protein content, small peptide content and protein hydrolysis spectrum. Gastric and intestinal digestion phases were the primary stages of protein hydrolysis, and the bioavailability of proteins in TGase+MgCl2‐induced tofu was higher than in MgCl2‐coagulated tofu. Therefore, tofu prepared through TGase pre‐treatment was more conducive to soybean protein digestion and absorption. [ABSTRACT FROM AUTHOR]

Milk protein hydrolysate was optimally prepared by Protamex and PaproA (MP‐PP) exhibiting excellent angiotensin I‐converting enzyme (ACE) inhibitory activity (89.6%) at 0.5 mg/mL and protein recovery rate (79.0%). Meanwhile, MP‐PP was stable for acid–base and heat treatments, and even presented 80.5% of ACE inhibitory activity after handling in gastrointestinal fluids. However, transepithelial transportation via Caco‐2 cell monolayer lowered ACE inhibition of MP‐PP. Following the fractionation of MP‐PP, IESPPEI was identified as an outstanding ACE inhibitory peptide (IC50 of 6.4 μM), comparable with commercial VPP and IPP. Overall, MP‐PP and IESPPEI are potential functional ingredients to develop antihypertensive products. [ABSTRACT FROM AUTHOR]

Summary: The current study aimed to evaluate the viability of microencapsulated Lactobacillus casei to simulated gastrointestinal digestion and storage after optimisation of the psyllium (PG) and gelatin (GE) gum mixtures (2:1, 1:2, 1:1, 0:1 and 1:0) enriched with selenium (Se). Our results exhibited that the size of spherical particles ranged from 643.9 ± 1.77 to 1151.5 ± 3.38 μm. The ratio of 2PG:1GE showed the highest encapsulation efficiency (89.8% ± 0.77) and selenium entrapment (6.92 ± 0.16 ppm). Fourier‐transform infrared spectroscopy (FTIR) data exposed new spectra in the 2PG:1GE samples. Microencapsulated L. casei with 2PG:1GE were resistant to simulated gastric conditions (pH 1.8, 1 h) and bile solution (pH 7.4, 120 min), and during the storage period at room temperature, leading to significant (p < 0.05) higher survival in comparison with free cells. In short, this study optimised the concentrations of PG and GE to entrap Se and carry L. casei efficiently, providing significant protection during exposure to various aggressive conditions. [ABSTRACT FROM AUTHOR]

BACKGROUND: Co‐encapsulation of probiotics and omega‐3 oil using complex coacervation is an effective method for enhancing the tolerance of probiotics under adverse conditions, whereas complex coacervation of omega‐3 oil was found to have low lipid digestibility. In the present study, gelatin (GE, 30 g kg−1) and gum arabic (GA, 30 g kg−1) were used to encapsulate Lactobacillus plantarum WCFS1 and algal oil by complex coacervation to produce microcapsules containing probiotics (GE‐P‐GA) and co‐microcapsules containing probiotics and algal oil (GE‐P‐O‐GA), and soy lecithin (SL) was added to probiotics‐algal oil complex coacervates [GE‐P‐O(SL)‐GA] to enhance its stability and lipolysis. Then, we evaluated the viability of different microencapsulated probiotics exposed to freeze‐drying and long‐term storage, as well as the survival rate and release performance of encapsulated probiotics and algal oil during in vitro digestion. RESULTS: GE‐P‐O(SL)‐GA had a smaller particle size (51.20 μm), as well as higher freeze‐drying survival (90.06%) of probiotics and encapsulation efficiency of algal oil (75.74%). Moreover, GE‐P‐O(SL)‐GA showed a higher algal oil release rate (79.54%), lipolysis degree (74.63%) and docosahexaenoic acid lipolysis efficiency (64.8%) in the in vitro digestion model. The viability of microencapsulated probiotics after simulated digestion and long‐term storage at −18,4 and 25 °C was in the order: GE‐P‐O(SL)‐GA > GE‐P‐O‐GA > GE‐P‐GA. CONCLUSION: As a result of its amphiphilic properties, SL strongly affected the physicochemical properties of probiotics and algal oil complex coacervates, resulting in higher stability and more effective lipolysis. Thus, the GE‐P‐O(SL)‐GA can more effectively deliver probiotics and docosahexaenoic acid to the intestine, which provides a reference for the preparation of high‐viability and high‐lipolysis probiotics‐algal oil microcapsules. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary: To improve the thermal stability Lacto‐N‐biose (LNB), it was encapsulated by the OVA‐CMC microparticles system. When the mass ratio of OVA:CMC:LNB was 1.5:1:1, the particle size of microparticles was 623 ± 4 nm, and the encapsulation efficiency and loading efficiency of 83 ± 1.38% and 45 ± 0.92% respectively. Analysis with the scanning electron microscope (SEM), Fourier transform infrared spectroscopy (FT‐IR) and X‐ray diffraction (XRD) revealed that the OVA‐CMC‐LNB microparticles were spherical and uniformly distributed. The hydrogen bonding and electrostatic interactions were the main forces to assemble the microparticles. The results of the thermogravimetric analysis showed that the structure of microparticles remained stable at 240 °C. The residual amount of LNB in microparticles reached 94.3 ± 1.03% and 78.8 ± 2.38% after being heated at 90 °C for 10 and 30 min, and the thermal stability was greatly improved. In vitro simulated digestion experiments showed that the release rate of LNB in microparticles reached 95 ± 1.31%. These results provided a theoretical and technological approach for the construction of LNB delivery system improved thermal stability. [ABSTRACT FROM AUTHOR]

Recently, increasing studies have shown that the functional properties of proteins, including emulsifying properties, antioxidant properties, solubility, and thermal stability, can be improved through glycation reaction under controlled reaction conditions. The use of glycated proteins to stabilize hydrophobic active substances and to explore the gastrointestinal fate of the stabilized hydrophobic substances has also become the hot spot. Therefore, in this review, the effects of glycation on the structure and function of food proteins and the physical stability and oxidative stability of protein‐stabilized oil/water emulsions were comprehensively summarized and discussed. Also, this review sheds lights on the in vitro digestion characteristics and edible safety of emulsion stabilized by glycated protein. It can further serve as a research basis for understanding the role of structural features in the emulsification and stabilization of glycated proteins, as well as their utilization as emulsifiers in the food industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Nanoemulsions were prepared as an encapsulation and delivery system for vitexin, a poorly water‐soluble antioxidant. This study evaluated how the type and concentration of the dispersed oil phase and vitexin loading impacted droplet characteristics and nanoemulsion stability. The influences of storage temperature on antioxidant activity and in vitro gastrointestinal digestion on nanoemulsion stability were also investigated. RESULTS: Nanoemulsions prepared at different dispersed oil concentrations showed diverse characteristics and stability. Highest stability against droplet aggregation and phase separation with small oil droplets (< 150 nm) was observed for nanoemulsions prepared using 300 g kg−1 medium‐chain triglyceride oil. These nanoemulsions are able to entrap and deliver vitexin with high encapsulation efficiency (88–90%) with no significant effect on emulsion stability. Vitexin‐loaded nanoemulsions were stable during storage when refrigerated (4 °C) and at room temperature (25 °C) for up to 45 days with no effect on their antioxidant activity. Significantly delayed lipolysis rate and decreased extent of lipid digestion were observed in vitexin‐loaded nanoemulsions. CONCLUSIONS: Stable vitexin‐loaded nanoemulsions were successfully produced by high‐pressure homogenization using a mixture of Tween 80 and lecithin as emulsifiers. Vitexin‐loaded nanoemulsions stabilized with a mixture of these two emulsifiers were effective in retaining antioxidant activity during storage and protecting vitexin from changes during gastrointestinal digestion. Our results suggested that nanoemulsions were effective vitexin delivery systems for food applications. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary: Pearl millet (Pennisetum glaucum) is one of the most promising but underutilised crops in sub‐Saharan Africa. Here, we evaluated the use of extrusion cooking of wholegrain pearl millet related to the formation of amylose–lipid complexes (ALCs) and their potential effect on slowing starch digestion. Thermal properties (differential scanning calorimetry), fatty acid (FA) profiles (derivatization followed by gas chromatography), ALC dissociation (hexane extraction followed by derivatization and gas chromatography) and in vitro starch digestibility (α‐amylase digestion assay) were determined for wholegrain and decorticated pearl millet flours in both native and extruded states. Extrusion cooking melted stable type II complexes naturally present in native flours into type I complexes characterised by a melting endotherm in the 82–112 °C range. Extrusion caused the formation of ALC‐containing mono‐ and polyunsaturated fatty acids, which were not found in native flours. Extruded instant flours exhibited a moderated release of reducing sugars compared to cooked native samples and the effect was more pronounced in the wholegrain flour. This effect was lost when the extruded samples were cooked, though instant flours would retain the effect if rehydrated with warm rather than boiling hot water. When extruded, wholegrain millet had some enhancement of a slow digestion effect. [ABSTRACT FROM AUTHOR]

Starch hydrolysis is attracting much attention due to its relationship to digestion and glucose release. The objective is to propose rapid and continuous analytical methods that allow measuring gels hydrolysis following apparent viscosity (μ). Three different starches (corn, wheat, and rice) are tested recording starch gelatinization followed by gels digestions (digestograms) using a rapid‐visco analyzer (RVA) or a rheometer. Results are compared with those obtained by measuring glucose release along hydrolysis. A modified first‐order kinetic model in the RVA (R2 > 0.99) and rheometer (R2 > 0.99) describes the gels digestograms. Wheat gel shows a higher hydrolysis rate (k), which indicates faster digestion followed by rice and corn gels. The proposed models allow rapid analysis of starch digestograms, allowing to discriminate among hydrolysis rate of different starches. These less time‐consuming methods can be an option to continuously analyze starch gelatinization followed by enzymatic digestion. [ABSTRACT FROM AUTHOR]

Summary: Rice starch was hydrophobised by octenyl succinic anhydride (OSA) and then modified by roast dry heating at 180°C for 40 min (RDH‐40) to improve its digestibility. The oil‐in‐water Pickering emulsions stabilised by double‐modified starch particles were fabricated. The emulsion stability under different formulation parameters was investigated. Results showed that the suitable parameters for fabrication of Pickering emulsion were RDH‐40 concentration of 4.0 wt.%, oil volume ratio of 50% and pH of the system was 7.0. The addition of NaCl and sucrose (0–200 mmol/L) slightly reduced the emulsion stability. Microstructure results revealed that the starch particles and a few gelatinized starch macromolecules distributed around the oil droplets, making the emulsion more stable. Compared with the emulsions stabilised by Tween 20 and OSA starch, the Pickering emulsion stabilised by 4.0% RDH‐40 starch showed the highest loading and embedding rates for curcumin at 25 and 40°C. The emulsion stabilised by RDH‐40 had a faster free fatty acid release rate and higher curcumin bioaccessibility than that stabilised by OSA starch during in vitro digestion. This study helps to develop new starch‐based Pickering emulsions for the delivery of oil‐soluble bioactive substances. [ABSTRACT FROM AUTHOR]

Background: Baked products such as biscuits and breads are the staple foods for a large population, with the starch digestion rate having a crucial effect on human health. Currently, there is a lack of information on general starch digestibility in commercial baked products and its correlation with macronutrient content. Results: The present study investigated the starch digestibility of 35 commercial baked products, ranging from low to high moisture contents. Biscuits generally had a slower starch digestion rate than mini‐breads, whereas breads including whole wheat bread had the fastest digestion rate. Additionally, starch digestibility was negatively correlated with the calorie (R2 = 0.71) and fat content (R2 = 0.56) in per serving size, possibly because of the formation of amylose‐lipid complex. Conclusion: The present study provides a database for the in vitro starch digestibility of a large number of food items, which gives general indications on the performance of starch components of commercial products in the human gastrointestinal tract. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary: In this work, the release pattern of bound phenolics in salt‐dried bamboo shoots (SDBS), steamed dried bamboo shoots (TDBS), fumigation dried bamboo shoots (UDBS) and fermentation dried bamboo shoots (FDBS) during simulated in vitro digestion was studied. The result exhibited that polyphenols in dried bamboo shoots (DBS) mainly existed in the form of bound phenolics, amongst them the content of FDBS was the highest, followed by SDBS and TDBS, and UDBS was the lowest. In addition, release amounts of bound phenolics in SDBS, TDBS, UDBS and FDBS after gastrointestinal digestion were significantly higher than that after gastric digestion, accounting for 19.61%, 19.40%, 45.64% and 19.66% of the total, respectively. Moreover, IC50 values for scavenging ability of DPPH and ABTS radicals by gastric and gastrointestinal digestion supernatant for DBS were in a descending order: FDBS, UDBS, SDBS and TDBS. Rutin, p‐coumaric and ferulic acid were discovered to be the predominant compounds in digestion supernatant. Trustworthy, fluorescence microscope pictures of DBS at different digestion stages further confirmed the release regularity of bound phenolics. Therefore, these findings could provide a theoretical support for the optimal processing of DBS. [ABSTRACT FROM AUTHOR]

Hazelnut oil is a significant edible oil with positive effects on human health. This study aimed to integrate hazelnut oil, which is known for its cardiovascular benefits, into nanoemulsion technology for the first time as an innovative conception, to maintain its stability against environmental conditions, and to benefit more by making it more bioaccessible. Polysorbate 80 and whey protein isolate (WPI) were used to stabilize the nanoemulsions. In this way, we aimed to show that WPI, a natural emulsifier, could be an alternative to the synthetic Polysorbate 80 emulsifier known for its high emulsification ability to stabilize hazelnut oil emulsions. The emulsions, formed by using a 2% (wt/wt) emulsifier and passed through a microfluidizer five times at 96.5 MPa pressure provided the small particle size (d32) as 296 ± 7.76 nm and 216 ± 1.78 nm for the WPI and Polysorbate 80‐stabilized samples, respectively. Polysorbate 80‐stabilized nanoemulsions were more physically stable under different pH, temperature, and ionic strength conditions compared with WPI‐stabilized nanoemulsions. Finally, the fates of the emulsions were investigated under a simulated in vitro digestion system. The increase in droplet sizes during the gastric phase was to a higher extent for the WPI‐stabilized nanoemulsions (d32 = 5.500 ± 0.60 μm) compared with Polysorbate 80‐stabilized emulsions (d32 = 1.069 ± 0.09 μm). Although hazelnut nanoemulsions stabilized with Polysorbate 80 showed higher physical stability, it was determined that WPI would also be successful in producing stable hazelnut oil‐in‐water emulsions, exhibiting FFA (%) values of 88%–90.5% in the small intestine. [ABSTRACT FROM AUTHOR]

Background and Objective: Biofortification with inorganic selenium has become a key strategy to enhance selenium content in crops. This study aimed to investigate the changes of phenolic compounds and their effects on antimicrobial and antioxidant activities during in vitro digestion of selenium biofortified germinated black soybeans (GBS‐Se). Findings: The bioaccessibility of total polyphenols and total flavonoids in GBS‐Se were significantly lower than those of germinated black soybeans (GBS). p‐Coumaric acid and salicylic acid in GBS‐Se and GBS increased significantly in the oral phase; syringic acid and benzoic acid were the main phenolic acids in the gastric phase, while phenolic acids decreased continuously in the intestinal phase. There was some minor difference between the antioxidant activities of GBS‐Se and GBS in vitro digested products, but their 2,2'‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS) scavenging and ferric reducing antioxidant power reducing capacities increased compared with those before digestion. In addition, inhibitory effects on Escherichia coli and Staphylococcus aureus were observed only in undigested black soybean phenolic extracts. Conclusions: Selenium fortification affected the phenolic compounds and their bioaccessibility of GBS, which should be considered in nutrition research. Significance and Novelty: These results could help systematically evaluate the effect of selenium fortification on the digestibility of phenolic compounds in GBS and provide a reference for the development and application of Se‐enriched functional foods. [ABSTRACT FROM AUTHOR]

Summary: This research was to study the effects of different die temperatures (125, 135, 145, 155, 165 °C) on the physicochemical, rheological, structural properties and in vitro digestion characteristics of extruded rice flour. In this work, the moisture content of feed rice flour was controlled at 18% (w/w, on a dry basis). A twin‐screw with 65 mm diameter was used. Feed rate and screw speed were set at 120 kg h−1 and 120 rad min−1 respectively to control variables. The results indicated that the water solubility index improved but the water absorption index reduced at a higher temperature. The total starch content reduced as the temperature increased, but the amylose content was insusceptible to the temperature. Average particle size significantly decreased after extrusion due to the damage of starch granules. The water dispersion system of the extruded rice flour possessed more liquid characteristics than that of raw rice flour. Steady shear analysis revealed that the flow was in a shear thinning behaviour, and apparent viscosity was improved by extrusion but negatively related to extrusion temperature. Crystal type of starch turned from A to V after extrusion. The interaction among rice flour components was mainly non‐covalent and could be enhanced by extrusion. The ratio of 1047/1022 cm−1 reflected that the ordered structure was destroyed by extrusion, which was further confirmed by the differential scanning calorimeter result. In addition, the digestibility of extruded rice flour was improved. The in vitro digestibility of protein increased from 75.77% to 86.44% and resistant starch content significantly decreased as extrusion temperature increased. [ABSTRACT FROM AUTHOR]

BACKGROUND: An increased demand for food has mirrored the increasing global population. Obesity and diabetes are two disorders induced by poor eating choices. Consequently, there is an urgent need to develop modified foods that can ameliorate such illnesses. The objective of this study was to explore the effect of Waxy genes on the structural and functional properties of starch, with the aim of improving food quality. Wild‐type tetraploid wheat was compared with three mutants with different Waxy gene combinations. RESULTS: The proportion of B‐type granules was higher in the mutants than in the wild‐type (Wx‐AB), and there were significant changes in the starch granule size, number, and phenotype in the Wx free mutant (Wx‐ab). The lowest branch chain length was observed in Wx‐ab, whereas Wx‐AB had the highest branch chain length of DP ≥ 37. Wx‐ab had the highest degree of crystallinity. The crystallinity trend followed the order Wx‐ab>Wx‐Ab>Wx‐aB>Wx‐AB. The amount of slowly digestible starch (SDS) was higher in native, gelatinized, and retrograded starch in the mutant. The amount of retrograded starch was closer to gelatinized starch than to native starch. CONCLUSION: Waxy proteins make a substantial contribution to starch structure. A lack of waxy proteins reduced the unit chains markedly compared with the control. Waxy proteins significantly affected the smaller and longer chains of starch. The lines with differing waxy composition had different effects on food digestion. The Wx‐AB in native starch and Wx‐Ab in gelatinized starch can control obesity and diabetes by slow‐digesting carbohydrates and high resistance to digestion. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]