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AbstractIn the field of food, the interaction between various components in food is commonly used to regulate food quality. Starches, proteins, and lipids are ubiquitous in the food system and play a critical role in the food system. The interaction between proteins, starches, and lipids components in flour is the molecular basis for the formation of the classical texture of dough, and has a profound impact on the processing properties of dough and the quality of flour products. In this article, the composition of the key components of flour (starch, protein and lipid) and their functions in dough processing were reviewed, and the interaction mechanism of the three components in the dynamic processing of dough from mixing to rising to frying was emphatically discussed, and the effects of the components on the network structure of dough and then on the quality of fried flour products were introduced. The analysis of the relationship between dough component interaction, network structure and quality of fried flour products is helpful to reveal the common mechanism of quality change of fried flour products, and provide a reference for exploring the interaction of ingredients in starch food processing. [ABSTRACT FROM AUTHOR]

AbstractFlour-based fried foods are among the most commonly consumed foods worldwide. However, the sensory attributes and nutritional value of fried foods are inconsistent and unstable. Therefore, the creation of fried foods with desirable sensory attributes and good nutritional value remains a major challenge for the development of the fried food industry. The quality of flour-based fried foods can sometimes be improved by physical methods and the addition of chemical modifiers. However, enzyme modification is widely accepted by consumers due to its unique advantages of specificity, mild processing conditions and high safety. Therefore, it is important to elucidate the effects of enzyme treatments on the sensory attributes (color, flavor and texture), oil absorption and digestibility of flour-based fried foods. This paper reviews recent research progress in utilizing enzyme modification to improve the quality of flour-based fried foods. This paper begins with the effects of common enzymes on the physicochemical properties (rheological property, retrogradation property and specific volume) of dough. Based on the analysis of the mechanism of formation of sensory attributes and nutritional properties, it focuses on the application of amylase, protease, transglutaminase, and lipase in the regulation of sensory attributes and nutritional properties of flour-based fried foods. [ABSTRACT FROM AUTHOR]

BACKGROUND: Okara cellulose is a highly abundant, green, sustainable, and biodegradable polymer with many potential industrial applications. In this study, we fabricated composite hydrogels with okara cellulose nanofibers (CNFs) and chitosan (CH) by hydrating, sonicating, and heating them at 100 °C for 30 min, and then induced their assembly by cooling. The effects of okara CNF (with and without 2,2,6,6‐tetramethylpiperidinyloxy (TEMPO) oxidation) and CH concentration on the structure and properties of the hydrogels was examined, including their microstructure, surface properties, rheological properties, and thermal stability. RESULTS: Our results indicate that there was an electrostatic attraction between the anionic okara CNF and cationic CH, which facilitated hydrogel formation. The surface, textural, rheological, and thermal stability properties were better for the composite hydrogels than for the single CH ones, as well as for the CNF that had undergone TEMPO oxidation. For the TC‐CH hydrogels, the contact angle was 39.5°, the interfacial tension was 69.1 mN m−1, and the surface tension was 1.44 mN m−1. CONCLUSION: In this study, the novel hydrogels developed may be useful as a soft material in a range of applications in foods, supplements, health care products, cosmetics, and drugs. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

AbstractExcessive consumption of salt is associated with increased incidence of cardiovascular diseases, hypertension, diabetes, and other health issues. However, it is challenging to find appropriate strategies that balance sensory qualities while achieving sodium reduction as salt plays a crucial role in providing desired appearance, texture, and taste. The impact of hydrocolloid properties (addition and type) on saltiness perception were reviewed. Additionally, considering the interactions between food components, both covalent and noncovalent, we propose designing specialized colloidal structures capable of binding sodium ions to enhance salt-taste perception. The effects of hydrocolloids on the physicochemical, structural, and sensory qualities of gel foods are then discussed. Finally, by addressing current issues with low-salt foods and consumer demands, we provide a future outlook for low-salt food development. The selection of suitable hydrocolloids and precise control of the addition are crucial considerations for achieving salt reduction. The interaction between hydrocolloids and other food components can be utilized to design specialized colloidal structures, thereby accomplishing gel-based salt reduction and enhancing properties. This review serves as a theoretical reference for developing healthy, nutritious, and flavorful low-salt foods that can aid in the prevention and mitigation of diseases associated with excessive salt consumption. [ABSTRACT FROM AUTHOR]

Abstract(-)-Epigallocatechin-3-gallate (EGCG) is a natural phenolic substance found in foods and beverages (especially tea) that exhibits a broad spectrum of biological activities, including antioxidant, antimicrobial, anti-obesity, anti-inflammatory, and anti-cancer properties. Its potential in cardiovascular and brain health has garnered significant attention. However, its clinical application remains limited due to its poor physicochemical stability and low oral bioavailability. Nanotechnology can be used to improve the stability, efficacy, and pharmacokinetic profile of EGCG by encapsulating it within nanoparticles. This article reviews the interactions of EGCG with various compounds, the synthesis of EGCG-based nanoparticles, the functional attributes of these nanoparticles, and their prospective applications in drug delivery, diagnosis, and therapy. The potential application of nanoencapsulated EGCG in functional foods and beverages is also emphasized. Top-down and bottom-up approaches can be used to construct EGCG-based nanoparticles. EGCG-based nanoparticles exhibit enhanced stability and bioavailability compared to free EGCG, making them promising candidates for biomedical and food applications. Notably, the non-covalent and covalent interactions of EGCG with other substances significantly contribute to the improved properties of these nanoparticles. EGCG-based nanoparticles appear to have a wide range of applications in different industries, but further research is required to enhance their efficacy and ensure their safety. [ABSTRACT FROM AUTHOR]

Three-dimensional (3D) printing has attracted more attention in food industry because of its potential advantages, including the ability to create customized products according to individual's sensory or nutritional requirements. However, the production of high-quality 3D printed foods requires the availability of edible bio-inks with the required physicochemical and sensory attributes. Starch, as one of the important sources of dietary energy, is widely used in food processing and is considered as one kind of versatile polymers. It is not only because starch has low prices and abundant sources, but also because desirable modified starch can be obtained by altering its physicochemical properties through physical, chemical and enzymatic methods. This article focuses on the utilization of starch as materials to create food-grade bio-inks. Initially, several kinds of commonly used 3D printers are discussed. The factors affecting the printing quality of starch-based materials and improvement methods are then reviewed, as well as areas where future researches are required. The applications of 3D printed starch-based materials in food industry are also introduced. Overall, starch appears to be one kind of useful substances for creating edible bio-inks that can be utilized within 3D food printing applications to create a wide variety of food products. [ABSTRACT FROM AUTHOR]

In contrast to conventional particles that have isotropic surfaces, Janus ("two-faced") particles have anisotropic surfaces, which leads to novel physicochemical properties and functional attributes. Janus particles with differing compositions, structures, and functional attributes have been prepared using a variety of fabrication methods. Depending on their composition, Janus particles have been classified as inorganic, polymeric, or polymeric/inorganic types. Recently, there has been growing interest in preparing Janus particles from biological macromolecules to meet the demand for a more sustainable and environmentally friendly food and pharmaceutical supply. At interfaces, Janus particles exhibit the characteristics of both surfactants and Pickering stabilizers, and so their behavior can be described using adsorption theories developed to describe these surface-active substances. Research has highlighted several potential applications of Janus particles in food and medicine, including emulsion formation and stabilization, toxin detection, antimicrobial activity, drug delivery, and medical imaging. Nevertheless, further research is needed to design and fabricate Janus particles that are suitable as functional ingredients in the food and biomedicine industries. [ABSTRACT FROM AUTHOR]

Abstract The development of a healthier and more sustainable food supply is a main concern of consumers, industry, governments, and international institutions. Foods containing high levels of rapidly digestible starches have been linked to a rise in the number of people suffering from diet-related chronic diseases. Consequently, there is interest in reducing the digestibility of starch to improve their healthiness. The ability of natural additives including proteins, dietary fibers, and polyphenols, and sustainable processing technologies such as high-intensity ultrasonic, pulsed electric field, non-thermal plasma, γ-ray irradiation that regulate reduce starch digestibility in foods are reviewed. The potential mechanisms of action, advantages, and disadvantages of each approach at inhibiting starch digestibility is highlighted. The potential for commercializing these technologies is discussed, and areas where further research are required are emphasized. Natural additives and sustainable processing operations can effectively reduce the digestibility of starch and inhibit postprandial sugar “spikes” in the bloodstream by adjusting the structural changes, which can be used to create healthier and more sustainable foods and have broad application prospects. [ABSTRACT FROM AUTHOR]

Abstract Colloidal delivery systems are widely used in the food industry to enhance the dispersibility, stability, efficacy, or bioavailability. However, when exposed to the high temperature, delivery systems are often prone to degradation, which limits its application in thermal processing. In this paper, the effects of thermal processing on the performance of traditional protein-based or starch-based delivery systems are firstly described, including the molecular structure changes of proteins, starches or lipids, and the degradation of embedded substances. These effects are unfavorable to the application of the delivery system in thermal processing. Then, strategies of improving the heat resistance of food grade colloid delivery system and their use in frying, baking and cooking food are mainly introduced. The heat resistance of the delivery system can be improved by a variety of strategies, including the development of new heat-resistant materials, the addition of heat-resistant coatings to the surface of delivery systems, the cross-linking of proteins or starches using cross-linking agents, the design of particle structures, the use of physical means such as ultrasound, or the optimization of the ingredient formula. These strategies will help to expand the application of heat-resistant delivery systems so that they can be used in real thermal processing. [ABSTRACT FROM AUTHOR]

The golden color, crispy texture, and desirable aroma that consumers find desirable are crucial factors contributing to the popularity of fried foods. However, the instability and inconsistency of sensory qualities of industrial fried foods have always been difficult problems for the fried food industry, which has seriously affected the sales and industrialization process of fried foods. Therefore, it is necessary to clarify the formation mechanism and find optimizing methods for the sensory attributes of fried foods. This article reviewed the methods to optimize the three main sensory attributes of fried foods: appearance, flavor, and texture. Initially, the underlying mechanisms responsible for the formation of the sensory attributes of fried foods are reviewed. The factors influencing these processes, as well as the methods developed for controlling them, are then highlighted. This knowledge can then be used to optimize the production of fried foods with both good sensory and nutritional properties. The quality, safety, and nutritional profile of fried foods can be enhanced by gaining a better understanding of the factors that impact their physical and chemical properties during the cooking process. These factors can then be controlled to improve the sensory attributes of fried foods. Nevertheless, it is still a challenge to produce fried foods with good sensory attributes while also ensuring their safety and nutritional property, and more research is needed in this area. [Display omitted] • The unique sensory attributes are crucial factors of the popularity of fried foods. • The physicochemical basis of the sensory attributes of fried foods are summarized. • The factors influencing the sensory attributes of fried foods are introduced. • The methods for optimizing the sensory attributes of fried foods are emphasized. • The challenges and prospects of optimizing the sensory attributes are discussed. [ABSTRACT FROM AUTHOR]

BACKGROUND: Rutin is a natural bioactive flavonoid that is poor in water solubility and chemical stability. Encapsulation can be used to protect bioactive molecules from chemical or physical decomposition during food processing and storage. Thus, the effect of initial particle size on the ability of oil‐in‐water emulsions to retain rutin during storage was investigated. RESULTS: Rutin was encapsulated in oil‐in‐water emulsions with different mean surface‐weighted diameters: d3,2 = 0.56 μm (small), 0.73 μm (medium), and 2.32 μm (large). As expected, the resistance of the emulsions to coalescence and creaming during storage increased as the particle size decreased due to weakening of the colloidal and gravitational forces acting on the droplets. The concentration of rutin in the emulsions decreased during storage (28 days), which was mainly attributed to photodegradation of the flavonoid. The loss of rutin from the emulsions during storage was fitted using a second‐order equation. The rutin degradation rate constant k decreased and the half‐life t1/2 increased with decreasing droplet size, which was attributed to the stronger encapsulation and light scattering by smaller oil droplets reducing the amount of light that can penetrate into the emulsions. CONCLUSION: This study has important implications for the design of more efficacious emulsion‐based delivery systems for incorporating health‐promoting nutraceuticals into foods. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Starch and its derivatives play important roles in food industry. However, the application range of natural starch is limited due to its poor solubility and stability. Enzymatic treatment is one of the most commonly used methods to enhance the functions of starch and broaden its application spheres, which is characterized by strong specificity, high efficiency, and mild conditions. The applications of 4-α-glucanotransferase (4αGT) in the preparation of modified starch and its derivatives were reviewed in this paper, with emphasis on the mechanism of actions of 4αGT, changes of starch structure and properties after 4αGT treatment and the methods to improve the modification effect. Additionally, potential applications of 4αGT-modified starches and its derivatives in the food industry were also discussed and areas that need further researches were pointed out. 4αGT can catalyze disproportionation, coupling, hydrolysis, cyclization reactions. These reactions can be optimized by enhancing the expression level of 4αGT, combining 4αGT with other enzymes or physical and chemical methods, selecting suitable substrates; and optimizing reaction conditions. 4αGT treatments enhanced the properties and functions of starch mainly by changing amylose content, branch chain length distribution and molecular weight distribution. 4αGT modified starch and its derivatives have the potential to be used for encapsulating bioactive agents, creating reduced-calorie foods, sweetener, and prebiotics. Nevertheless, further studies are still needed to develop high-performance and safe 4αGT-modified starches and its derivatives. [Display omitted] • 4αGT catalyze disproportionation, cyclization, coupling, hydrolysis reactions. • The changes mainly focused on side chains, amylose content and molecular weigh. • The digestibility, freeze-thaw stability and gel property were mainly affected. • Further researches are needed to obtain desirable products. • Safety needs to be further explored in order to be widely used in food. [ABSTRACT FROM AUTHOR]

Plant-based proteins (PBPs) are receiving growing attention globally due to their potential to formulate meat analogues. These products are being created to address the environmental, health, and animal welfare concerns associated with the current meat production system limited. Meat analogues should look, feel, and taste like real meat but they should also have similar or better nutritional profiles. At present, there is a lack of information about the digestibility and bioavailability of PBPs intended for use in meat analogues. This review begins by outlining the most commonly used plant protein sources and manufacturing technologies used to produce meat analogues. It then discusses the impact green processing technologies on the bioavailability and digestibility of PBPs. Previous research has shown that the digestibility and bioavailability of PBPs can be improved by various physical, chemical, and biological approaches, including sonication, microwave, high-pressure processing (HPP), and electric field (EF) technologies, as well as enzymatic hydrolysis and fermentation. There are challenges to the large-scale commercial implementation of several of these green processing technologies, which researchers are trying to address. Overall, the selection of an appropriate protein source and processing technology can be used to improve the digestibility and bioavailability of PBPs, thereby enhancing the nutritional profile of plant-based meat analogues. • Nutritional characteristics of PBPs are often inferior to animal ones. • Antinutritional compounds in PBPs must be considered when producing meat analogues. • Selection of proper source improves the digestibility and bioavailability of PBPs. • Novel technologies can improve the digestibility and bioavailability of PBPs. [ABSTRACT FROM AUTHOR]

Conventional hydrothermal methods are lengthy and require high energy consumption. In this study, a quick and energy-saving direct vapor-heat moisture treatment (DV-HMT) method was used to improve the pasting and gelling properties of potato starch under the condition of high temperature (130 °C) and short periods (1, 3, 5, and 7 min). X-ray diffraction analysis exhibited that the relative crystallinity of DV-HMT starches decreased with the extension of treatment time. Small angle X-ray scattering measurements showed that the average thickness of the crystalline lamellae decreased from 6.193 to 5.937 nm, while the average thickness of the amorphous lamellae increased from 3.160 to 3.395 nm. Rapid visco-analyzer measurements exhibited that the breakdown values decreased to 0 mPa s for DV-HMT starches, indicating that this hydrothermal treatment led to starches with high resistance to heating and shearing. The gel hardness of starch treated by DV-HMT for 3 min (266 g) was around 5.4-fold higher than for non-treated starch (41 g). Considering the simple operation of DV-HMT and the short treatment periods (≤ 7 min) used in this study, DV-HMT could be a superior option to enhance the physicochemical and functional properties of starch. • A direct vapor-heat moisture treatment was used to modify potato starch. • The treatment could modify starch under atmospheric pressure for a short time. • The treated starch had no breakdown values and the final viscosity increased by 162 %. • The gel strength of modified potato starch increased 5.4-fold. [ABSTRACT FROM AUTHOR]

BACKGROUND Aiming to address the practical problems of a low utilization rate and the serious waste of soybean residue, novel composite hydrogels based on okara cellulose before and after 2,2,6,6‐tetramethylpiperidine oxide (TEMPO) oxidation and high polymers of chitosan (CH), carrageenan (CA) or Arabic gum (AG) were prepared by a homogeneous mixture in ionic liquid. RESULTS: In the present study, composite hydrogels fabricated from okara cellulose and CH, CA or AG were prepared by dissolving them in an ionic liquid, followed by heating (100 °C, 3 h) and then soaking them in a 1:1 water–isopropanol solution. The composite hydrogels prepared from TEMPO oxidation‐treated cellulose were physically cross‐linked to CH, CA or AG. The results showed that the intramolecular hydrogen bonds in the amorphous regions of the cellulose were disrupted, whereas the intermolecular hydrogen bonds between the biopolymers were increased, which promoted the formation of composite gels with crystalline structures. The TEMPO treatment increased the gel strength. For example, for the cellulose/CA gels, the hardness, fracturability, springiness and cohesiveness values were 5.9‐, 4.3‐, 2.4‐ and 3.6‐fold higher compared to the non‐treated ones, respectively. The composite hydrogels exhibited good thermal stability, swelling properties and mechanical properties. These novel composite polysaccharide‐based hydrogels may therefore have great potential in various food and non‐food fields. CONCLUSION: In summary, the addition of polymers (CH, CA or AG) and TEMPO oxidized cellulose was suitable for increasing the swelling, textural properties, thermal stability and rheological properties of hydrogels, which provides new ideas and new methods for the preparation of bio‐based composite hydrogels. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

[Display omitted] • Chewiness is a key indicator for consumers in the process of staple food selection. • The formation mechanisms of chewiness of common staple foods are reviewed. • The methods of regulating the chewiness of common staple foods are emphasized. • The challenges of regulating the chewiness of common staple foods are discussed. Staple foods serve as vital nutrient sources for the human body, and chewiness is an essential aspect of food texture. Age, specific preferences, and diminished eating functions have broadened the chewiness requirements for staple foods. Therefore, comprehending the formation mechanism of chewiness in staple foods and exploring approaches to modulate it becomes imperative. This article reviewed the formation mechanisms and quality control methods for chewiness in several of the most common staple foods (rice, noodles, potatoes and bread). It initially summarized the chewiness formation mechanisms under three distinct thermal processing methods: water medium, oil medium, and air medium processing. Subsequently, proposed some effective approaches for regulating chewiness based on mechanistic changes. Optimizing raw material composition, controlling processing conditions, and adopting innovative processing techniques can be utilized. Nonetheless, the precise adjustment of staple foods' chewiness remains a challenge due to their diversity and technical study limitations. Hence, further in-depth exploration of chewiness across different staple foods is warranted. [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]

With the different amount (0%, 0.25%, 0.5%, 1%, 1.5%, 2%) of phytic acid (PA) added, the changes of structure, properties and oil absorption characteristics of wheat flour (WF) were studied. First of all, the phosphorus content in flour increased after PA treatment, which proved that the modification was successful. SEM images showed there were aggregation in the WF modified by PA (PA-WF). The surface of starch showed gradually rough, but the shape of starch particles remained relatively intact. Moreover, XRD and FTIR patterns of all samples showed no significant difference. It was proved that the degree of structural modification of flour by PA was small in the non-gelatinizing system, and it mainly occurred in the non-crystalline region. In terms of properties, the thermal stability and hydrophilicity of PA-WF were improved because the phosphate groups of PA reacted with the hydroxyl groups on the starch to form more stable covalent bonds instead of the hydrogen bonds, and the phosphate groups were hydrophilic. Not only that, the peak viscosity of PA-WF-1.5% was higher than that of the control group, and the other PA-WF were the opposite. With the increase of phosphorus content, the peak viscosity were lower than that of the control group, suggesting that the system mainly consisted of crosslinked starch rather than esterified starch. In terms of oil absorption characteristics, the total oil absorption and surface oil distribution of PA-WF were decreased after frying, which proved that using PA to modify WF was beneficial to reduce oil absorption. [Display omitted] • PA is a kind of natural substance containing six phosphate groups. • PA was used to modify WF based on the fact that it can react with starch/protein. • The modification of WF by PA mainly occurred in the non-crystalline region. • The thermal stability and hydrophilicity of PA-WF were improved. • The structural modification of WF by PA reduced its oil absorption after frying. [ABSTRACT FROM AUTHOR]

The physicochemical, functional, and sensory attributes of indica rice gels is strongly influenced by starch retrogradation. The objective of this study was to improve the cooking and textural qualities of indica rice gels by controlling retrogradation conditions. Differential scanning calorimetry (DSC), infrared spectroscopy (FITR), small angle X-ray scattering (SAXS), wide angle X-ray diffraction (XRD), and scanning electron microscopy (SEM) analyses showed that retrogradation modified the molecular interactions, increased the crystallinity, and altered the microstructure of indica rice gels. Retrogradation of rice gels in the presence of 40% moisture for 12 h significantly improved their cooking and rehydration properties. The rehydration rate of indica rice starch and flour gels increased by around 10.62% and 8.41%, while the cooking loss decreased by about 24.63% and 29.30%, respectively, compared to the non-retrograded controls. The textural attributes of these gels were also influenced by retrogradation: the tensile increased by 23.48% and 37.13%, the hardness increased by 37.30% and 29.86%, the springiness increased by 4.94% and 2.43%, and the adhesiveness decreased by 41.62% and 37.28%, respectively. The presence of protein in the indica rice flour significantly inhibited the degree of retrogradation. The results showed that control retrogradation can be used to enhance the cooking and quality attributes of indica rice gels. This knowledge may be useful for improving the properties of rice-based food gels. Schematic diagram of preparation process and short-term retrogradation principle of indica rice gels. [Display omitted] • Retrogradation significantly enhanced the cooking properties and quality of rice starch gels. • Reducing moisture from 60% to 40% promoted starch retrogradation, leading to stronger gels. • The presence of non-starch components (especially protein) inhibited starch retrogradation. • Retrogradation reduced the cooking loss of rice starch (by 24.64%) and rice flour (by 29.15%) gels. [ABSTRACT FROM AUTHOR]

Inorganic or organic nanoparticles are often incorporated into foods to enhance their quality, stability, nutrition, or safety. When they pass through the gastrointestinal environment, the properties of these nanoparticles are altered, which impacts their biological effects and potential toxicity. Consequently, there is a need to understand how different kinds of nanoparticles behave within the gastrointestinal tract. In this article, the current understanding of the gastrointestinal fate of nanoparticles in foods is reviewed. Initially, the fundamental physicochemical and structural properties of nanoparticles are discussed, including their compositions, sizes, shapes, and surface chemistries. Then, the impact of food matrix effects and gastrointestinal environments on the fate of ingested nanoparticles is discussed. In particular, the influence of nanoparticle properties on food digestion and nutraceutical bioavailability is highlighted. Finally, future research directions are highlighted that will enable the successful utilization of nanotechnology in foods while also ensuring they are safe. [ABSTRACT FROM AUTHOR]

Many consumers are replacing protein-rich animal-derived foods like meat, seafood, egg, and dairy products with plant-based alternatives in their diet for animal welfare, environmental, and human health reasons. High-intensity ultrasound processing is an energy-efficient technology that can be used to modify food products physically and chemically. It can be used to enhance the extraction, functionality, and sensory attributes of plant proteins, as well as to improve their digestibility. The use of high-intensity ultrasound in the processing of plant-derived proteins is reviewed, with an emphasis on its impact on their digestibility. The underlying mechanisms of action of sonication are highlighted, and its ability to enhance the digestibility of proteins from various plant sources is discussed, including cereals, pseudocereals, legumes, oilseeds, and green leaves. Challenges associated with the utilization of ultrasonic processing of plant proteins are also reviewed. The high-intensity fluctuating pressure waves generated during ultrasonication can increase protein digestibility through various mechanisms, including increasing its release from plant structures, disrupting protein aggregates, and altering protein structure. In general, ultrasonication can modify the primary, secondary, tertiary, and quaternary structures of proteins. This transformation can enhance the digestibility of plant proteins by exposing active hydrolytic sites, thus facilitating their breakdown by digestive enzymes. Moreover, the disruption of anti-nutritional compounds during ultrasonication can result in enhanced protein digestibility. These high-intensity ultrasound treatments can be used to improve the digestibility of plant proteins, thereby improving their nutritional profile. [Display omitted] • Ultrasound processing can be used to enhance the digestibility of plant proteins. • Disruption of anti-nutritional compounds can result in improved protein digestibility. • Nutritional quality of plant proteins enhanced by ultrasound treatment. • Ultrasonication improved the protein digestibility by structural transformation. [ABSTRACT FROM AUTHOR]

During home cooking or industrial food processing operations, starch granules usually undergo a process known as gelatinization. The starch gelatinization degree (DG) influences the structural organization and properties of starch, which in turn alters the physicochemical, organoleptic, and gastrointestinal properties of starchy foods. This review summarizes methods for measuring DG, as well as the impact of DG on the starch structure, properties, and applications. Enzymatic digestion, iodine colorimetry, and differential scanning calorimetry are the most common methods for evaluating the DG. As the DG increases, the structural organization of the molecules within starch granules is progressively disrupted, the particle size of the granules is altered due to swelling and then disruption, the crystallinity is decreased, the molecular weight is reduced, and the starch-lipid complexes are formed. The impact of DG on the starch structure and properties depends on the processing method, operating conditions, and starch source. The starch DG affects the quality of many foods, including baked goods, fried foods, alcoholic beverages, emulsified foods, and edible inks. Thus, a better understanding of the changes in starch structure and function caused by gelatinization could facilitate the development of foods with novel or improved properties. [Display omitted] • The quantification of starch gelatinization degree (DG) methods is compared. • The multiscale structure and functional property related to starch DG are concluded. • The impact of starch DG on the quality of various foods and beverages is reviewed. [ABSTRACT FROM AUTHOR]

The impact of blending different kinds of gellan gum (GG) on the textural attributes of potato protein-based biopolymer composites was studied. The total potato protein concentration (10 wt%) and gellan gum concentration (3 wt%) of the composite gels was fixed but the ratio of HAGG (forms soft and elastic gel) to LAGG (forms hard and brittle gel) was varied (100:0 to 0:100). During cooling, HAGG set at a higher temperature than LAGG, due to differences in steric hindrance effects. As the LAGG content increased, the shear modulus, Young's modulus, and brittleness of the gels increased, while their water holding capacity decreased. There were no major differences in the nature of the molecular interactions between the proteins in composite gels formulated using different gellan gum ratios. The addition of an antifoaming agent significantly reduced the variability in the textural attributes of the gels and increased their gel strength, which was attributed to its ability to suppress bubble formation. Overall, our results suggest that the textural attributes of biopolymer composite gels can be controlled by using plant proteins in combination with a pair of polysaccharides with different gelling properties. This knowledge may aid in the formulation of soft solid plant-based foods with more desirable textural attributes, such as meat, seafood, or egg analogs. [Display omitted] • The texture of potato protein-gellan composites depends on gellan type. • Increasing low acyl-to-high acyl gellan ratio increases gel hardness and brittleness. • The textural attributes of composite biopolymer gels can be controlled. • Antifoaming agents reduce variability in gel texture by inhibiting bubble formation. [ABSTRACT FROM AUTHOR]

The plant-based meat market is growing due to concerns about the sustainability of the modern food system. Plant-based meats are often constructed from blends of food biopolymers, such as plant proteins and polysaccharides. This study characterizes the thermal setting properties of potato protein (10%) and polysaccharide (2 wt%) mixtures containing polysaccharides with different reversible gelling behaviors: agar (cold set); gellan gum (cold set); or methyl cellulose (heat set). Each sample was heated above the thermal denaturation temperature of the potato proteins to promote protein unfolding, aggregation, and network formation. The addition of the polysaccharides tended to increase the complex shear modulus of the biopolymer blends before heating but increase or decrease it after heating depending on polysaccharide type. The shear modulus and hardness of the gels formed after heating tended to increase after addition of the cold-set polysaccharides but decrease after the addition of the heat-set polysaccharides, especially at refrigerator temperatures. Differential scanning calorimetry data showed that the potato proteins underwent irreversible denaturation after heating for all samples. Zeta-potential analysis showed that the potato proteins and all polysaccharides were negatively charged under the pH conditions used. There was greater water loss during heating for the composite gels containing methyl cellulose, which may have been due to its increase hydrophobicity at high temperatures. Appearance and microstructure analysis showed that phase-separation occurred after mixing the polysaccharides with the potato proteins, which was attributed to a segregation mechanism. The knowledge obtained from this study may help the food industry to optimize protein-polysaccharide blends to create gels with characteristics and structures that can mimic different plant-based meat products. [Display omitted] • Composite gels were formed from potato protein and cold-set or heat-set gums. • Agar and gellan gum (cold-set) increased the shear modulus of potato protein gels. • Methylcellulose (heat-set) reduced the shear modulus of the potato protein gels. • Methylcellulose interfered with protein network formation at high temperatures. • The protein-polysaccharide composite gels consisted of semi-interpenetrating networks. [ABSTRACT FROM AUTHOR]

The low oral bioavailability of some bioactive ingredients is a challenge in the supplement and functional food areas. Consequently, there is a need for innovative carrier technologies that can increase the solubility, stability, release, and absorption of these ingredients within the human gastrointestinal tract. Furthermore, some bioactive ingredients may exert their synergistic activities when delivered together. The objective of this study was to design natural carriers that could simultaneously deliver both hydrophobic and hydrophilic bioactive ingredients, thereby increasing their ability to exert synergistic effects. Initially, model hydrophobic (lycopene) and hydrophilic (riboflavin) ingredients were encapsulated in the oil and internal water phases of water-in-oleic acid-in-water (W/O/W) emulsions, respectively. These emulsions were then dispersed into two kinds of alginate-based matrices, which may be suitable for different applications: calcium alginate gels (solid) or EDTA-calcium alginate sols (fluid). Oleic acid was used as an oil phase in the W/O/W emulsions to provide temperature-triggered release, whereas alginate-based matrices were used to provide pH-triggered release. The carriers were stable in a simulated gastric juice but released the bioactive ingredients in a simulated small intestinal juice. The calcium alginate matrix increased the light stability of the bioactive ingredients. Encapsulation improved the bioaccessibility of the co-delivered bioactive ingredients. This study provides new strategies that can be used for designing pH- and temperature-sensitive carrier for intestinal targeted delivery of hydrophobic and hydrophilic food bioactive ingredients. [Display omitted] • Natural pH and temperature-sensitive hydrogel-emulsion carriers were established. • These carriers can be used to co-deliver hydrophobic carotenoids and hydrophilic riboflavin. • The gel-sol state transition of the carriers can be controlled by calcium ions. • Carriers with gel state gave better photostability and bioaccessibility of the carotenoid. [ABSTRACT FROM AUTHOR]

There is a need for natural gelling ingredients within the food industry. We have shown that orange peel suspensions (OPS) form hydrogels when treated with a stirred media mill. Gels were formed when an aqueous 3% OPS was milled for longer than 60 min. Their gel strength increased with milling time, which was attributed to progressive disruption of the plant cell tissues and release of pectin and other polysaccharides. The water holding capacity and amount of bound water in the orange peel gels increased with milling time. Shear rheology experiments showed that the gels exhibited shear thinning and were predominantly elastic-like materials. FTIR analysis and addition of bond disruptive agents suggested that hydrophobic interactions between methoxy groups on the pectin were mainly responsible for crosslinking and gelation. Overall, our results suggest that stirred media milling may improve the utilization of orange peel as a functional ingredient in the food industry. [Display omitted] • Orange peel suspension gelled spontaneously after stirred media mill treatment. • The treated orange peel suspension formed a three-dimensional gel structure. • Grinding released pectin from the orange peel cell walls. • Orange peel gels may be useful functional materials for food applications. [ABSTRACT FROM AUTHOR]

The impact of citric acid, carboxymethyl cellulose, carboxymethyl starch, sodium trimetaphosphate, or soybean protein on the crosslinking of starch-based films was examined. These crosslinking starch films were then used to create pH-sensitive food labels using a casting method. Blueberry anthocyanins were incorporated into these smart labels as a pH-sensitive colorimetric sensor. The mechanical properties, moisture resistance, and pH responsiveness of these smart labels were then examined. Crosslinking improved the mechanical properties and pH sensitivity of the labels. These different crosslinking agents also affected the hydrophobicity of the labels to varying degrees. Soybean protein was the only additive that led to labels that could sustain their structural integrity after immersion in water for 12 h. Because it increased the hydrophobicity of the labels, which decreased their water vapor permeability, moisture content, swelling index, and water solubility by 47 %, 29 %, 52 % and 10 %, respectively. The potential of using these labels to monitor the freshness of chicken breast was then examined. Only the films containing soybean protein exhibited good pH sensitivity, high structural stability, and low pigment leakage. This combination of beneficial attributes suggests that the composite films containing starch and soybean protein may be most suitable for monitoring meat freshness. [Display omitted] • Crosslinking has a significant impact on the performance of intelligent labels. • The mechanical strength and hydrophobicity of composite labels have been improved. • All labels have visible color response to pH changes and chicken breast spoilage. • SPI composite labels can maintain morphological integrity with low pigment leakage. [ABSTRACT FROM AUTHOR]

Currently, there is great interest in converting edible agro-waste, such as okara from soybean production, into value-added products. For this study, we focus on fabricating composite hydrogels from okara cellulose nanofibers (CNFs) and carrageenan (CA). We also examined the effects of TEMPO oxidation of the okara CNFs, as well as CA concentration, on the microstructure and physicochemical properties of the composite hydrogels. The water holding capacity, oil holding capacity, surface tension, gel strength, and viscoelasticity of the composite microgels increased with increasing CA concentration, and it was found that the highest values were obtained for TC-CA2 hydrogel: contact angle = 43.6° and surface tension = 45.12 mN/m, which was attributed to the formation of a more regular and dense three-dimensional gel network. All the CNF-CA microgels had highly anionic ζ-potential values (−38.8 to −50.1 mV), with the magnitude of the negative charge increasing with TEMPO oxidation and carrageenan concentration. These results suggest there would be strong electrostatic repulsion between the composite hydrogels. The composite microgels produced in our work may be useful functional materials for utilization within the food industry, thereby converting a waste product into a valuable commodity. [Display omitted] [ABSTRACT FROM AUTHOR]

Starch is an important source of dietary carbohydrates in the typical human diet, but the rapid digestion of starch promotes a rapid rise in blood sugar levels, which are looked upon negatively. Increased consumption of starchy foods with a low glycemic index is believed to give high contributions to health. Resistant starch (RS) is not digested in the mouth, stomach, or small intestine but is fermented by microbial flora in the colon, which generates short-chain fatty acids (SCFAs) that have potential health benefits. Furthermore, their RS nanoparticles as a novel type of functional dietary fibre exhibit potential for the development of health-promoting foods. In this review, we highlight recent advances in the green synthesis and applications of RS and its nanoparticles, with an emphasis on their potential effects of these substances on the human GIT and health, including their ability to inhibit amylase, delay gastric emptying, exhibit prebiotic effects, and act as colon-specific delivery systems. RS and its nanoparticles resist digestion in the upper intestine but not in the colon, they are proven to exert prebiotic effects in human body. Furthermore, RS nanoparticles have a number of attributes that are beneficial for their application as functional ingredients in foods, including good water dispersibility, small size, high biocompatibility. Moreover, RS nanoparticles can resistant to hydrolysis by digestible enzymes in the upper GIT (like amylase). As a result, RS nanoparticles can be utilized as prebiotics or as colon-specific delivery systems for bioactive agents. [Display omitted] ● Green techniques for preparing resistant starch (RS) are summarized; ● The prebiotic effects of RS and its nanoparticles in human body are emphasized; ● RS nanoparticles have good prebiotic function as a new type of dietary fiber; ● RS nanoparticles have great potential as colon-specific delivery systems; ● RS and its nanoparticles are capable to develop health-promoting foods. [ABSTRACT FROM AUTHOR]

There has been a growing interest in consumers around the world in adopting a more plant-based diet for health, sustainability, and ethical reasons. Many commercially successful products have already been developed, including plant-based meat and milk analogs. However, the production of plant-based cheese analogs that consumers find desirable and acceptable has proved extremely challenging. This is mainly due to the compositional and structural complexity of real cheese products, which is difficult to mimic using plant-derived ingredients. In this review article, we start by providing a brief overview of the production and properties of real dairy cheese. We then describe the plant-based ingredients and processing operations that can be used to assemble cheese analogs that mimic the composition, structure, physicochemical properties, sensory, and nutritional attributes of real cheese. We also consider in this review the potential impact of switching from animal-based to plant-based cheese on the environment and human health. Plant-based cheeses can be produced from plant proteins obtained using fractionation or tissue disruption routes. These products are typically complex colloidal dispersions consisting of lipid droplets embedded within a viscoelastic polysaccharide and/or protein network. These plant-based cheeses are likely to be more environmentally sustainable and better for animal welfare than their regular counterparts. More research is needed to identify appropriate ingredients and processing methods, including understanding the changes in texture and flavor as well as creating appropriate melting behaviors. Moreover, further research is required to improve the nutritional profile and test the health effects of plant-based cheeses. [Display omitted] • Plant-based cheeses are produced by fractionation or tissue disruption route. • The network is stabilized by starch, fat, and/or protein phase transitions. • Many different mechanisms are used to induce curd formation (e.g. ionic, thermal). • Current data suggest that plant-based cheeses have lower greenhouse gas emissions. [ABSTRACT FROM AUTHOR]

Vanilla is one of the most widely used flavors in the food and beverage industry; however, it is thermally unstable and volatile. In this study, microparticles consisting of ternary complexes of vanillin/γ-cyclodextrin/dextran (V/C/D) were prepared, in which vanillin served as a crosslink between the γ-cyclodextrin and dextran. One end of vanillin was inserted into the interior of γ-cyclodextrin through hydrophobic interactions and hydrogen bonding, while the other end was bound to dextran through hydrogen bonding. The encapsulation efficiency of vanillin in the microparticles increased from around 59 to 92% when the mass ratio of dextran in the complexes increased (V/C/D ratio ranging from 1:9:0 to 1:5:4). Moreover, the crystallization peak of vanillin disappeared in complexes with higher dextran contents. The dispersibility of vanillin in cold water (4 ℃) increased as the dextran content in the complexes increased, with the highest value being 15 mg/mL. Encapsulation of vanillin within the microparticles protected it from volatilization during storage, with more than 90% being retained after holding at 60 ℃ for a month, as well as increasing its resistance thermal processing. The release of vanillin during baking (200 ℃, 30 min) could be controlled by altering the composition of the microparticles. Our findings provide a novel strategy for improving the stability and controlling the release of aromas. [ABSTRACT FROM AUTHOR]

Malto-oligosaccharides (MOS) are α-1,4 glycosidic linked linear oligosaccharides of glucose, which have a diverse range of functional applications in the food, pharmaceutical, and other industries. They can be used to modify the physicochemical properties of foods thereby improving their quality attributes, or they can be included as prebiotics to improve their nutritional attributes. The degree of polymerization of MOS can be controlled by using specific enzymes, which means their functionality can be tuned for specific applications. In this article, we review the chemical structure, physicochemical properties, preparation, and functional applications of MOS in the food, health care, and other industries. Besides, we offer an overview for this saccharide from the perspective of prospect functional ingredient, which we feel lacks in the current literature. MOS could be expected to provide a novel promising substitute for functional oligosaccharides. [ABSTRACT FROM AUTHOR]

Pore size distribution is a crucial structural element affecting the adsorption and diffusion of reagents and enzymes within starch granules. An accurate and credible method of determining the pore size distribution of starch granules especially for smooth ones is therefore required. In this work, low-field NMR cryoporometry (LF-NMRC) was applied to analyze the pore structure of potato starch (PS). The reliability of the LF-NMRC method is verified by comparing with the traditional method, i.e. the low temperature nitrogen adsorption (LT-NA). Both LF-NMRC and LT-NA could characterize the PS pore structure in mesoporous range. However, LF-NMRC has superiority over LT-NA in terms of the distinguishment and determination of pore size distribution approaching to the micropores, gives more accurate and reliable results than LT-NA does. Structural evidences from scanning electron microscope (SEM) and atomic force microscope (AFM) further indicated that the new proposed method is a non-destructive method that does not induce structural changes during sample preparation. • Pore size distribution (PSD) of potato starch was determined by LF-NMRC. • PSD result of LF-NMRC was compared with that of LT-NA. • LF-NMRC showed advantage in the analysis of pore structure with small size. • PSD determined by LF-NMRC was more accurate than that of LT-NA. [ABSTRACT FROM AUTHOR]

[Display omitted] • Electrospinning is a powerful tool for fabricating plant protein nanofibers. • Utilization of electrospun plant protein nanofibers in the food industry is discussed. • Plant proteins are blended with synthetic polymers to enhance their spinnability. • Zein is the most common plant protein for creating electrospun nanofibers. Electrospinning is a relatively simple technology capable to produce nano- and micron-scale fibers with different properties depending on the electrospinning conditions. This review critically investigates the fabrication of electrospun plant protein nanofibers (EPPNFs) that can be used in food and food packaging applications. Recent progress in the development and optimization of electrospinning techniques for production of EPPNFs is discussed. Finally, current challenges to the implementation of EPPNFs in food and food packaging applications are highlighted, including potential safety and scalability issues. The production of plant protein nanofibers and microfibers is likely to increase in the future as many industries wish to replace synthetic materials with more sustainable, renewable, and environmentally friendly biopolymers. It is therefore likely that EPPNFs will find increasing applications in various fields including active food packaging and drug delivery. [ABSTRACT FROM AUTHOR]

The stability of Pickering emulsions can be improved by the synergistic action of colloidal particles and small molecule emulsifiers. In addition, the interaction between particles and different charge emulsifiers at the interface may result in different interfacial film structures, thus affecting the stability of Pickering emulsions. However, little is currently known about the impact of emulsifier charge on the fabrication and characteristics of these co-stabilized Pickering emulsions. Herein, we investigated the influence of Pickering emulsions co-stabilized by zein nanoparticles and anionic (quillaja saponin, QS), non-ionic (Tween 80), or cationic (lauroyl arginate ethyl hydrochloride) emulsifiers on the interfacial properties. The adsorption kinetics and rheological behavior of the molecular emulsifiers at oil/water interfaces were studied. Changes in interfacial structure and adsorption behavior were studied by confocal laser scanning microscopy (CLSM), and quartz crystal microbalance-dissipation (QCM-D) analysis. The dynamic interface characteristics showed that QS has good emulsification performance. The CLSM images indicated that the emulsifier charge impacted the interfacial structure of the Pickering emulsions. The combination of QS and zein nanoparticles formed a coating at the oil/water interface that was denser than for the other two emulsifiers, which improved the stability of the Pickering emulsions. QCM-D revealed that the interfacial film formed by anionic emulsifiers and zein nanoparticles was the thickest (about 6.6 nm). Moreover, anionic emulsifiers and zein nanoparticles stabilized Pickering emulsions provided the best protection against curcumin. These results may be important for optimizing the performance of Pickering emulsions in the food and pharmaceutical industries. [Display omitted] • Pickering emulsion co-stabilized by protein particle and different charge emulsifier. • Charge of emulsifier influences the interaction with the interface particles. • Different charge emulsifier and particle are co-formed different interface structure. • Interfacial film formed by anionic emulsifier and protein particle is thick and dense. • Combination of anionic emulsifier and protein particle lead to the best stability. [ABSTRACT FROM AUTHOR]

This study found that stirred media milling (SMM) showed great potential in enhancing the functional properties of commercial legume proteins. The effects of SMM on protein dispersibility and structure in 5% pea protein solutions were investigated. The milling increased pea protein dispersibility index from around 12 to 99%, over an 8-fold increase. During milling, the D [4,3] of protein particles decreased from around 122 μm to 320 nm and the magnitude of the zeta potential increased from 21.6 to 30.0 mV. Microscopy analysis revealed that the morphology of the protein particle changed from aggregated, irregular, and dense before milling to uniformly distributed and spherical after milling. And hydrophobic interactions were the primary intramolecular forces maintaining the structure of the water-dispersible protein particles. Intrinsic fluorescence intensity, surface hydrophobicity, and free sulfhydryl group analysis of the pea proteins increased after milling, and there was a net change in the secondary structure of the proteins from β-sheet and random coil to α-helix and β-turn. SDS-PAGE analysis revealed that insoluble protein aggregates transformed into water-dispersible ones after milling. These results suggested that the conformation and aggregate state of protein molecules were changed during milling. This study indicates that the stirred media milling is a simple and effective means of enhancing pea protein dispersibility, which could expand the application of plant protein in the food industry. [Display omitted] • The dispersibility of commercial pea protein was improved to 98% by SMM treatment. • The particle size of pea proteins was decreased with the milling time. • The microstructure of pea protein was transformed to uniform spherical shape. • SDS-PAGE suggested that the soluble protein aggregates formed during SMM milling. [ABSTRACT FROM AUTHOR]

There is a need for semi-solid food matrices constructed from plant-derived ingredients to formulate plant-based foods, like egg, cheese, meat, and mayonnaise analogs. This study showed that heteroaggregation could be used to create plant-based semi-solid matrices by blending cationic and anionic droplets together. Heteroaggregation was induced by mixing 10 wt% olive oil-in-water emulsions containing either cationic potato protein-coated oil droplets (PPI300E) or anionic potato protein-coated oil droplets (PPI200E). Extensive droplet aggregation occurred at intermediate mixing ratios (25–75 wt%) because of electrostatic attraction between the oppositely charged oil droplets. Heteroaggregation led to a large increase in shear viscosity and elastic modulus, which was attributed to the formation of a network of protein-coated oil droplets held together by electrostatic attraction. The highest viscosity and elastic modulus were observed in the emulsions containing 75 wt% PPI200E and 25 wt% PPI300E. When the mixed emulsions were heated from 25 to 90 °C and then cooled back to 25 °C, there were pronounced changes in their rheological properties. The shear modulus of the mixed emulsions tended to increase when they were heated above their thermal denaturation temperature, which was attributed to strengthening of hydrophobic attractions between the droplets. In contrast, the shear modulus tended to decrease steeply during cooling, which suggested that the network of aggregated oil droplets partially collapsed. Rearrangement and consolidation of the oil droplets in the particle network during storage led to gravitational separation. Our results show that semi-solid emulsified foods can be formed from plant-derived ingredients using relatively low concentrations of protein and oil using heteroaggregation. These emulsions may be useful as structuring agents in some plant-based foods. [Display omitted] • Amphiphilic potato proteins with different isoelectric points were used to prepare emulsions. • Cationic and anionic protein-coated oil droplets were prepared by controlling the pH. • Mixing different charged oil droplets led to heteroaggregation due to electrostatic attraction. • Heteroaggregation led to the formation of semi-solid emulsions with low fat contents (10%). [ABSTRACT FROM AUTHOR]

Cancer patients often report poor appetite, along with reduced food enjoyment putting them at an increased risk for malnutrition and reduced quality of life. Although oral nutrition supplementation is a clinically proven strategy to augment nutrition, the compliance is low, partially as a result of treatment-related side-effects. Multiple approaches are needed to be taken in order to formulate oral nutritional supplements that cater to the needs and sensory abilities of patients. We have highlighted specific product limitations and strategies to improve flavor, texture, and energy density to improve compliance. Food scientists and clinicians together can improve the palatability of oral nutritional supplements. • Taste and oro-sensory attributes limit compliance of oral nutritional supplements. • Thickness is an important oro-sensory property of oral nutritional supplements. • Nutritional composition and energy density are important attributes. • It is important to develop diverse flavor profiles to minimize taste fatigue. [ABSTRACT FROM AUTHOR]

When consumed at sufficiently high levels, polyphenols may provide health benefits, which is linked to their antidiabetic, antiinflamatory, antimicrobial, antioxidant, antitumor, and hypolipidemic properties. Moreover, certain polyphenol combinations exhibit synergistic effects when delivered together – the combined polyphenols have a higher biological activity than the sum of the individual ones. However, the commercial application of polyphenols as nutraceuticals is currently limited because of their poor solubility characteristics; instability when exposed to light, heat, and alkaline conditions; and, low and inconsistent oral bioavailability. Colloidal delivery systems are being developed to overcome these challenges. In this article, we review the design, fabrication, and utilization of food-grade biopolymer-based delivery systems for the encapsulation of one or more polyphenols. In particular, we focus on the creation of delivery systems constructed from edible proteins and polysaccharides. The optimization of biopolymer-based delivery systems may lead to the development of innovative polyphenol-enriched functional foods that can improve human health and wellbeing. [ABSTRACT FROM AUTHOR]

Curcumin is a polyphenolic compound found in turmeric (Curcuma longa) rhizome that has potential biological benefits, including antioxidant, antimicrobial, anti-inflammatory, and anti-cancer activity. Incorporation of curcumin into functional food and beverage products, however, is challenging due to its low water-solubility, poor chemical stability, rapid metabolism, and low oral bioavailability. Researchers are, therefore developing a suite of particle-based delivery systems to maximize the potential health benefits of curcumin. Colloidal delivery systems, such as micelles, microemulsions, nanoemulsions, emulsions, solid lipid nanoparticles, nanostructured lipid carriers, biopolymer nanoparticles, and microgels have all been developed for this purpose. The functional performance of each of these delivery systems depends on its structure and physicochemical properties, such as particle composition, particle size, morphology, physicochemical stability, optical properties, rheology, and sensory attributes. As a result, each delivery system has its advantages and disadvantages for particular applications. Consequently, a delivery system must be specifically designed for the particular bioactive agent to be encapsulated, as well as the particular food matrix it will be incorporated into. In this review, we highlight the potential of the Delivery by Design (DbD) approach for identifying and selecting the most appropriate colloidal delivery system for a particular food application, using curcumin as a model bioactive agent. [ABSTRACT FROM AUTHOR]

The rapid synthesis of nanoscale cyclodextrin metal-organic frameworks (CD-MOFs) was successfully achieved using a simple, environmentally friendly process, which involved seed-mediated crystallization combined with sonication. Short-chain starch nanoparticles isolated from debranched starch were used as seeds to promote the assembly of CD molecules on their surfaces. This process led to the formation of small uniform crystals by increasing orderliness and reducing aggregation. The influence of sonication time on the morphology and dimensions of CD-MOF crystals was investigated. CD-MOFs with a range of mean particle diameters (234–894 nm) could be produced by adjusting the sonication time. Compared to conventional methods, sonication offered a simple and effective means to obtain a high yield and thermal stability of the CD-MOF crystals. Glycyrrhizic acid (GA), a natural triterpene glycoside, is recognized for its potentially beneficial biological activities, such as antibacterial and anti-inflammatory properties. However, it's extremely low water-solubility and loading efficiency currently restrict its application. Fourier transformation infrared (FTIR) analysis provided information about the interactions between GA and CD-MOFs. Analysis of their encapsulation properties showed the potential of the CD-MOF crystals as effective nanocarriers for hydrophobic bioactive agents, such as drugs, vitamins, or nutraceuticals. [ABSTRACT FROM AUTHOR]

Nanotechnology is being used to create innovative food packaging systems that can inhibit the oxidation of foods, thereby improving their quality, safety, and shelf life. These nano-enabled antioxidant packaging materials may therefore increase the healthiness and sustainability of the food supply chain. Recent progress in the application of nanotechnology to create antioxidant packaging materials is reviewed in this paper. The utilization of nanoparticles, nanofibers, nanocrystals, and nanoemulsions to incorporate antioxidants into these packaging materials is highlighted. The application of nano-enabled antioxidant packaging materials to preserve meat, seafood, fruit, vegetable, and other foods is then discussed. Finally, future directions and challenges in the development of this kind of active packaging material are highlighted to stimulate new areas of future research. Nanotechnology has already been used to create antioxidant packaging materials that inhibit oxidative deterioration reactions in foods, thereby prolonging their shelf life and reducing food waste. However, the safety, cost, efficacy, and scale-up of this technology still needs to be established before it will be commercially viable for many applications. [ABSTRACT FROM AUTHOR]

Kiwifruit is widely consumed in many parts of the world. They contain a variety of bioactive substances that make them a valuable functional food source. For instance, kiwifruit contains vitamin C, polysaccharides, polyphenols (catechin, anthocyanin, chlorogenic acid, gallic acid), alkaloids (aconitine, safranin, actinidine), and terpenoids (ursolic acid, oleanolic acid), which are claimed to exhibit antioxidant, anti-inflammatory, and anticancer effects, as well as protecting against cardiovascular and cerebrovascular diseases. However, the potentially beneficial effects of most of these bioactive substances have still not been confirmed by clinical trials. This article reviews recent research on the type and physiological functions of the main bioactive components in kiwifruit. The techniques required to extract and characterize these components are discussed, as well as current challenges in kiwifruit processing. Several innovative extraction techniques have been utilized to extract bioactive substances from kiwifruits, including ultrasound- and microwave-assisted methods. Moreover, several non-thermal processing methods (such as ultrasound, high-pressure, and pulsed electric field processing) are being used to reduce the losses and increase the activity of bioactive substances, preserve the sensory qualities of the fruit, and reduce the allergenicity of kiwifruit. [ABSTRACT FROM AUTHOR]

Summary The quest for sustainable alternatives to traditional meat products has led to increased interest in plant‐based meat analogues. Microalgae, with their high protein content and eco‐friendly cultivation methods, present a promising option for the development of such analogues. However, integrating microalgae into meat analogues poses challenges related to achieving desired texture, flavour, and colour. This review explores the potential of modified starch (MS) as a solution to enhance the quality of microalgae‐based meat analogues produced via 3D printing. Key findings from the manuscript indicate that MSs can improve the viscosity, elasticity, and printability of microalgae‐based edible inks. Furthermore, they play a crucial role in reducing off‐flavours and off‐colours in the final product. By optimising the type and concentration of MSs used, microalgae‐based meat analogues can be tailored to meet consumer preferences while addressing environmental concerns. Overall, the utilisation of MSs represents a practical approach to overcoming manufacturing challenges associated with microalgal‐based meat analogues, paving the way for the development of sustainable and nutritious plant‐based meat products through innovative and ecologically friendly food technologies. [ABSTRACT FROM AUTHOR]

[Display omitted] • Macadamia oil-based oleogels exhibited a thermally reversible solid-to-liquid transition behavior. • The formation of oleogels increased fatty acid release during in vitro lipid digestion. • The formation of oleogels improved the oxidative stability of the macadamia oil. • The presence of the oleogels increased the thermal tolerance of the chocolate. In this study, macadamia oil-based oleogels were prepared using monoglyceride stearate (MG) as a gelator with a low critical gelation concentration (3.0 wt%). The physical properties of the oleogels were evaluated by polarized light microscopy, Fourier transform infrared spectroscopy, differential scanning calorimetry, X-ray diffraction, texture and rheological analysis. And the lipid digestion and oxidative stability of the macadamia oil were determined by pH titration and accelerated oxidation test, respectively. The results showed that the hardness, oil binding capacity, and thermal stability of the oleogels increased with increasing MG concentration, which was attributed to the formation of a network of MG crystals held together by van der Waals interactions and hydrogen bonds. Rheological analysis indicated that all the oleogels exhibited a thermally reversible solid-to-liquid transition and viscoelastic behavior at ambient temperatures. Moreover, the formation of oleogels increased fatty acid release during in vitro lipid digestion and improved the oxidative stability of the macadamia oil. In addition, the potential application of these oleogels as replacements for saturated fats in foods was demonstrated by creating a chocolate product where the cocoa butter was replaced with macadamia oil-based oleogels with a high degree of unsaturation. These results can provide guidance for the preparation of macadamia oil-based oleogels, which may increase their application in foods. [ABSTRACT FROM AUTHOR]

Highlights • WMS, NMS and HAMS were fried at low, medium, and high moisture contents. • The total and external oil of fried starches were analyzed using LF-NMR and ATR-FTIR. • Amylose affected oil absorption by interfering with structural evolution of starch. • Amylose affected oil absorption by directly interacting with lipids during frying. Abstract The absorption of oil during frying has important implications for food quality, cost, and nutrition. Maize starches with low (WMS), intermediate (NMS), and high amylose (HAMS) contents were therefore heated in oil to mimic the frying process, and the impact of amylose content on the hierarchical structures and oil absorption of the fried starches was evaluated. Amylose affected the oil absorption by interfering with the structural evolution of the starch or by directly interacting with the lipids during frying. At low moisture level (20%), the granular state was preserved after frying and so the size and porosity of the granules played a dominant role in the oil absorption process, explaining why the highest oil absorption occurred in WMS. At 40% moisture content, NMS absorbed the most oil because of its granular morphology and lower crystallinity. At 60% moisture content, HAMS absorbed more oil than NMS, because more amylose molecules in HAMS provided more hydrophobic helical cavities available for lipids. [ABSTRACT FROM AUTHOR]

When consumed at sufficiently high levels, polyphenols may provide health benefits, which is linked to their antidiabetic, antiinflamatory, antimicrobial, antioxidant, antitumor, and hypolipidemic properties. Moreover, certain polyphenol combinations exhibit synergistic effects when delivered together - the combined polyphenols have a higher biological activity than the sum of the individual ones. However, the commercial application of polyphenols as nutraceuticals is currently limited because of their poor solubility characteristics; instability when exposed to light, heat, and alkaline conditions; and, low and inconsistent oral bioavailability. Colloidal delivery systems are being developed to overcome these challenges. In this article, we review the design, fabrication, and utilization of food-grade biopolymer-based delivery systems for the encapsulation of one or more polyphenols. In particular, we focus on the creation of delivery systems constructed from edible proteins and polysaccharides. The optimization of biopolymer-based delivery systems may lead to the development of innovative polyphenol-enriched functional foods that can improve human health and wellbeing. [ABSTRACT FROM AUTHOR]

Abstract Background The increased demand by consumers for clean labels has encouraged industry to search for replacements of synthetic ingredients in food products, and in particular, colorants. Lutein, a xanthophyll found in marigolds and corn, can be used in food products as a natural colorant replacing yellow food dyes. Moreover, lutein is considered a nutraceutical due to its potentially beneficial health effects, such as prevention of macular degeneration, role in the development of the visual and nervous systems of fetuses, and its antioxidant properties. However, incorporation of lutein into foods is often limited because of its low-water solubility, chemical instability, and poor oral bioavailability. For this reason, colloidal encapsulation systems have been developed to facilitate the incorporation of lutein into aqueous food and beverage products. Scope and approach This review focuses on exploring encapsulation options for lutein using various emulsion-based, nanoparticle- and microparticle-based and molecular inclusion encapsulation systems, as well as additives that can be used to increase its chemical stability in these systems. This review covers all aspects of lutein encapsulation, including both food-grade and pharmaceutical-grade encapsulation systems. Key findings and conclusions Though lutein-loaded encapsulation systems are extensively explored in this review, emulsions are of the most interest in industry as they are cost efficient and can be designed to increase the stability of lutein by selecting the proper emulsifiers and emulsification techniques. Despite the extensive amount of research carried out on the encapsulation of hydrophobic bioactive molecules such as lutein, there are still opportunities to develop encapsulation systems that further protect these molecules during storage and also increase their bioavailability after ingestion. Highlights • Lutein can be used to replace synthetic yellow colorants. • Lutein can be considered as a nutraceutical ingredient in functional foods. • Incorporating lutein in aqueous products is challenging due to its hydrophobicity and instability. • Encapsulation is a viable method for delivering lutein in food products. • Emulsions are the most common delivery system for lutein. [ABSTRACT FROM AUTHOR]

Abstract Emulsion-based excipient foods were developed to improve the bioaccessibility of an important hydrophobic nutraceutical: quercetin. Protein-stabilized oil-in-water excipient emulsions were prepared using sodium caseinate, whey protein isolate, or soy protein isolate as an emulsifier. These emulsions were then mixed with powdered quercetin and heated to simulate a cooking process. The excipient emulsions had relatively small droplet sizes (d < 270 nm) and remained stable against coalescence after exposure to boiling (100 °C for 60 min). In particular, casein was shown to be better at adsorbing to oil-water interface and contributed to a more stable interfacial layer than the other two proteins. Quercetin was solubilized in the emulsions during heating, which may be attributed to dissolution in the oil phase and complexation with proteins. There were appreciable differences in quercetin bioaccessibility in excipient emulsions stabilized by different emulsifiers (≈74% for casein, 54% for whey protein, 22% for soy protein, and 58% for Tween). This study suggests that milk proteins may be natural alternatives to synthetic surfactants for forming stable excipient emulsions capable of enhancing nutraceutical bioaccessibility. Graphical abstract Unlabelled Image Highlights • Excipient emulsions stabilized with casein, whey protein or soy protein possessed favorable thermal stability. • Casein adsorbed at oil-water interface to form the most stable interfacial layer. • Quercetin in milk protein-based excipient emulsions possessed increased solubility and stability. • Milk protein-stabilized excipient emulsions are good candidates for improving quercetin bioaccessibility. [ABSTRACT FROM AUTHOR]

[Display omitted] • Nutritional profiles of plant-based foods differ from the equivalent animal-based ones. • Switching from an omnivore to plant-based diet has nutritional and health implications. • Differences in the nutritional attributes of animal and plant-based foods are discussed. • The impacts of nutrient composition, digestibility, and bioavailability are highlighted. Many consumers are incorporating more plant-based foods into their diets as a result of concerns about the environmental, ethical, and health impacts of animal sourced foods like meat, seafood, egg, and dairy products. Foods derived from animals negatively impact the environment by increasing greenhouse gas emissions, land use, water use, pollution, deforestation, and biodiversity loss. The livestock industry confines and slaughters billions of livestock animals each year. There are concerns about the negative impacts of some animal sourced foods, such as red meat and processed meat, on human health. The livestock industry is a major user of antibiotics, which is leading to a rise in the resistance of several pathogenic microorganisms to antibiotics. It is often assumed that a plant-based diet is healthier than one containing more animal sourced foods, but this is not necessarily the case. Eating more fresh fruits, vegetables, nuts, and whole grain cereals has been linked to improved health outcomes but it is unclear whether next-generation plant-based foods, such as meat, seafood, egg, and dairy analogs are healthier than the products they are designed to replace. Many of these new products are highly processed foods that contain high levels of saturated fat, sugar, starch, and salt, and low levels of micronutrients, nutraceuticals, and dietary fibers. Moreover, they are often rapidly digested in the gastrointestinal tract because processing disrupts plant tissues and releases the macronutrients. Consequently, it is important to formulate plant-based foods to reduce the levels of nutrients linked to adverse health effects and increase the levels linked to beneficial health effects. Moreover, it is important to design the food matrix so that the macronutrients are not digested and absorbed too quickly, but the micronutrients are highly bioavailable. In this article, we discuss how next-generation plant-based foods can be made healthier by controlling their nutrient profile, digestibility, and bioavailability. [ABSTRACT FROM AUTHOR]