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BACKGROUND: The use of rutin in the food industry is limited by its poor solubility. Encapsulation can be used as an effective way to improve polyphenol solubility. Proteins with high safety, biocompatibility and multiple binding sites are known as the most promising encapsulating carriers. Therefore, the improvement of rutin solubility by pH‐driven encapsulation of rutin in soy protein isolate (SPI) nanoparticles, as well as the form of rutin after encapsulation and rutin–protein binding index were investigated. RESULTS: SPI had a high encapsulation efficiency (87.5%) and loading amount (10.6%) for rutin. When the mass ratio of protein to rutin was 5:1, the highest concentration of rutin in solution was 3.27 g L−1, which was a 51.57‐fold increase compared to the original rutin. At this situation, rutin transformed from crystalline to amorphous form. During the formation of nanoparticles, SPI was in a dynamic change of unfolding and refolding. Rutin deprotonated in alkaline conditions increasing its solubility and bound to protein to form nanoparticles during the process of returning to neutral. Hydrophobic interactions and hydrogen bonding promoted the formation of the nanoparticles and there were at least 1–2 binding sites between rutin and each SPI molecule. CONCLUSION: The results suggested that encapsulation of rutin in protein nanoparticles can effectively increase the solubility of rutin. This study may provide important information for the effective utilization of polyphenol functional foods. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Abstract Citric acid-esterified rice starch was synthesized using a one-step reactive extrusion method. The structure, physicochemical properties, and digestibility of the esterified starch were then measured. An in vitro digestion study indicated that esterification significantly increased the level of resistant starch (RS) in the samples. Fourier transform infrared spectroscopy (FT-IR) confirmed esterification had occurred between the citric acid and starch, with a new peak appearing at around 1730 cm−1. X-ray diffraction indicated that esterification caused a decrease in the degree of crystallinity in the starch. The swelling power and solubility of starch citrate were both lower than unmodified starch. Turbidity measurements suggested there was a slower rate of reassociation in starch citrates during storage. These results suggest that citric acid esterification promoted cross-linking within the starch that significantly reduced its digestibility. This simple method may be useful for the creation of healthier starchy foods. Graphical abstract Image 1 Highlights • One-step extrusion was developed as a means to produce starch citrate. • Citric acid esterification increased the resistant starch content of rice starch. • Physiochemical and structural analysis indicated the formation of a cross-linked structure in starch citrate. • This method may be suitable for commercial production of healthier starchy foods. [ABSTRACT FROM AUTHOR]

Purpose. To assess the effects of the 3-month period of orthokeratology (OK) treatment on corneal sensitivity in Chinese children and adolescents. Methods. Thirty subjects wore overnight OK lenses in both eyes for 3 months and were assessed at baseline, 1 day, 1 week, 1 month, and 3 months after the treatment. Changes in corneal sensitivity were measured by the Cochet–Bonnet (COBO) esthesiometer at the corneal apex and approximately 2 mm from the temporal limbus. Changes in refraction and corneal topography were also measured. Results. Central corneal sensitivity suffered a significant reduction within the first month of the OK treatment period but returned to the baseline level at three months (F = 3.009, P=0.039), while no statistically significant difference occurred in temporal sensitivity (F = 2.462, P=0.074). The baseline of central corneal sensitivity correlated with age (r = −0.369, P=0.045). A marked change in refraction (uncorrected visual acuity, P<0.001; spherical equivalent, P<0.001) and corneal topographical condition (mean keratometry reading, P<0.001; eccentricity value, P<0.001; Surface Regularity Index, P<0.001) occurred, but none of these measurements were correlated with corneal sensitivity. Conclusions. A 3-month period OK treatment causes a reduction in central corneal sensitivity in Chinese children and adolescents but with a final recovery to the baseline level, which might be because neuronal adaptation occurred earlier in children and adolescents than in adults. [ABSTRACT FROM AUTHOR]

Three types of inulin with different degree of polymerization (average DP < 10, DP ≥ 10, and DP > 23) were used to improve the freeze-thaw stability of rice starch gel. The gels with or without addition of inulin were subjected to seven freeze-thaw cycles (FTC). Inulin enhanced the water holding capacity and reduced the amount of freezable water of the gels, thereby decreasing the syneresis of the gels during seven FTC. In addition, the amylose and amylopectin retrogradation of the gels were retarded. By adding inulin, the microstructure of gel network was stabilized, and the deterioration in viscoelastic properties of the gels during seven FTC was reversed. Therefore, inulin was an effective additive for preserving the quality of freeze-thawed rice starch gels. Furthermore, low DP inulin had higher water holding capacity than high DP one, as a result the inulin with lower DP was more effective. [ABSTRACT FROM AUTHOR]

The rate and extent of starch hydrolysis in the digestive tract impacts blood glucose levels, which may influence an individual's susceptibility to diabetes and obesity. Strategies for decreasing starch digestibility are therefore useful for developing healthier foods. β-amylase is an exo -hydrolase that specifically cleaves α-1,4 glycosidic linkages of gelatinized starches. In this study, starch granules were disrupted by extrusion under different feed moisture conditions, and then subjected to β-amylolysis. The degree of starch gelatinization increased with increasing feed moisture content during extrusion, leading to faster β-amylolysis. The hydrolysis of in vitro starch digestion study was reduced for extruded samples treated with β-amylase, which was attributed to an increase in resistant starch (RS) after β-amylase treatment. Indeed, X-ray diffraction (XRD) indicated that the crystalline structure in the extruded starch was either partially or fully lost after β-amylase treatment. Similarly, Fourier transform infrared (FTIR) analysis indicated there was a higher level of amorphous regions in the starch after β-amylase treatment. Overall, our results suggest that enzymatic treatment of extruded starch with β-amylolysis reduces the ratio of crystalline-to-amorphous regions, which increases the level of resistant starch, thereby slowing down digestion. These results have important implications for the development of healthier starch-based foods. [ABSTRACT FROM AUTHOR]

The composition and structure of the food matrix can have a major impact on the digestion. The aim of this work was to investigate the effects of endogenous proteins and lipids on starch digestibility in rice flour, with an emphasis on establishing the underlying physicochemical mechanisms involved. Native long-grain indica rice flour and rice flour with the lipids and/or proteins removed were subjected to a simulated digestion in vitro . A significant increase in starch digestibility was observed after removal of proteins, lipids, or both. The starch digestibility of the rice flour without lipids was slightly lower than that without proteins, even though the proteins content was about 10-fold higher than the lipids content. Microstructural analysis suggested that the proteins and lipids were normally attached to the surfaces of the starch granules in the native rice flour, thus inhibiting their contact with digestive enzymes. Moreover, the proteins and lipids restricted the swelling of the starch granules, which may have decreased their digestion by reducing their surface areas. In addition, amylose-lipid complex was detected in the rice flour, which is also known to slow down starch digestion. These results have important implications for the design of foods with improved nutritional profiles. [ABSTRACT FROM AUTHOR]

This study aimed to explore freeze-thaw (FT) stability of rice starch modified by Improved Extrusion Cooking Technology (IECT). FT stability of IECT-modified rice starch was investigated and compared with native one. Syneresis and SEM analysis showed that IECT-modified rice starch had better FT stability than native starch. Furthermore, IECT-modified rice starch had less significant changes in the rheological parameters during the FT cycles than the native starch. XRD and iodine binding analysis demonstrated that IECT treatment inhibited the association of rice starch, especially amylose retrogradation. Additionally, the peak at around 20° was detected in XRD patterns of IECT-modified rice starch, which confirmed the formation of amylose-lipid complex during the IECT treatment. These results suggested that the IECT treatment could improve FT stability of rice starch, which was ascribed to inhibition of starch retrogradation by IECT. [ABSTRACT FROM AUTHOR]

The edible quality of starch paste formed by direct dispersion in boiling water is crucial to the design and production of instant starch-based products. In the present study, the kudzu powder was complexed with different chain-length fatty acids to improve its instant properties. The formation of V6-type kudzu powder-fatty acid complexes was initially characterized. Then, the impact of different chain-length fatty acids on instant properties of kudzu powder was characterized by measuring agglomeration rate and viscoelasticity. The agglomeration rate was decreased from 42.31% (native kudzu powder) to 0.08% (kudzu powder-myristic acid complex). Moreover, the viscoelasticity of the kudzu powder complexed with fatty acids (except for stearic acid) was stronger than that of native kudzu powder. These improvements were related to the formation of kudzu powder-fatty acid complexes with high thermal stability existed on the surface of complexed kudzu powder and extending the time for water to enter into complexed kudzu powder. Thus, all of kudzu powder could absorb sufficient water to avoid aggregating together that was involved into the formation of kudzu paste. This research had important implication for the preparation of instant starchy products that could be directly dispersed in hot water with high edible quality. • The instant properties of kudzu powder was improved by complexing with fatty acid. • Crystallinity and complexing index decreased with increasing fatty acid chain length. • The complexes with V-type crystalline enhanced thermal properties of kudzu powder. • The formed complexes decreased the agglomeration rate and maintained the viscosity. • The formed complexes extended time for water to penetrate into kudzu powder. [ABSTRACT FROM AUTHOR]

• Soy protein isolate (SPI) is a major source of functional plant proteins. • The foaming capacity and stability of SPI increased after interaction with rutin. • The nature of the rutin-SPI interaction was characterized using various methods. • The interaction of rutin-SPI was hydrophobic interaction and entropy driven. The aims of present study were to determine the impact of rutin complexation on the ability of soybean protein isolates (SPI) to form and stabilize foams and its mechanism. At pH 7.0, the foaming capacity and foaming stability of the rutin-SPI complexes (28.33% and 14.22%) was appreciably changed when compared with that of SPI alone (19.64% and 32.95%). The improvement in foaming properties was mainly attributed to decrease gas bubble size and increase interfacial thickness as suggested by light microscopy analysis. UV–visible spectroscopy showed that the absorption peak of the SPI was increased and red shifted after complexation with rutin. ITC confirmed that there was an interaction between rutin and SPI. This interaction was hydrophobic interaction and the binding process was entropy driven. This study shows that the foaming properties of plant-based proteins can be improved by forming complexes with flavonoids, which may be useful for foaming agents in foods. [ABSTRACT FROM AUTHOR]

There is considerable interest in preparing high-quality gluten-free bread. The effect of the molecular structure of extruded pregelatinization starch on the dough's rheological properties and the brown rice bread's quality was investigated. Extruded rice starch (ERS) was prepared with various added moisture contents of 20 % (ERS20), 30 % (ERS30), and 40 % (ERS40), respectively. ERS had smaller molecular weight and more short branched chains as the moisture content decreased. The dough elasticity and deformation resistance were improved with the ERS supplementation and in the order of ERS40 > ERS30 > ERS20 at the same level. Fortification with ERS improved the gluten-free brown rice bread quality. Compared to the control group, breadcrumbs supplemented with ERS20 at the 10 % level showed an increase in cell density from 17.87 cm-2 to 28.32 cm-2, a decrease in mean cell size from 1.22 mm2 to 0.81 mm2, and no significant change in cell area fraction. In addition, the specific volume increased from 1.50 cm3/g to 2.04 cm3/g, the hardness decreased from 14.34 N to 6.28 N, and the springiness increased from 0.56 to 0.74. The addition of extruded pregelatinization starches with smaller molecular weights and higher proportions of short chains is promising for preparing high-quality gluten-free bread. • Extruded rice starch (ERS) was prepared by extruding in different moisture content. • ERS with lower moisture had smaller molecules and a higher ratio of short chains. • Specific structure ERS improved dough elasticity and resistance to deformation. • Specific structure ERS enhanced the gluten-free bread characteristics. [ABSTRACT FROM AUTHOR]

The digestibility of starch in cooked ordinary rice grains and cooked texturized rice grains was compared using an in vitro gastrointestinal tract (GIT), which involved sequentially exposing samples to simulated oral, gastric, and small intestinal regions. The total extent of starch hydrolysis (%) of texturized rice was slightly lower than that of ordinary rice by the end of the GIT, probably because of its higher resistant starch content. Furthermore, the rate of starch hydrolysis in the small intestine was much slower for texturized rice than ordinary rice. Gel electrophoresis and microstructure analysis suggested that the proteins in the texturized rice formed a cross-linked network around the starch molecules. This network may have retarded the ability of digestive enzymes to access the starch, thereby reducing the hydrolysis rate. These results have important implications for the design of starch-based foods with a lower glycemic index, and therefore improved nutritional profiles. Image 1 • The simulated gastrointestinal tract was first used to evaluate the digestibility of texturized rice grains. • Texturized rice grains had a slower starch digestibility in simulated gastrointestinal tract digestion. • Proteins formed cross-linked structure in texturized rice. • Texturized rice had a compact structure. [ABSTRACT FROM AUTHOR]

• DLR can reflect the inflammatory state of patients with STEMI after PCI. • DLR can be used to predict major adverse cardiovascular events in patients with STEMI after PCI. • DLR is superior to traditional inflammatory predictors in predicting major adverse cardiovascular events in patients with STEMI after PCI. • DLR is independently associated with major adverse cardiovascular events in patients with STEMI after PCI. • DLR was simple and easy to obtain and can be considered as a routine test. D-dimer to lymphocyte ratio (DLR) is a novel composite metric. This study investigated the association between DLR and major adverse cardiovascular events (MACEs) in patients with ST-segment elevation myocardial infarction (STEMI) undergoing percutaneous coronary intervention. This retrospective study included 683 STEMI cases treated between January 2018 and June 2021 at a single center. DLR was calculated for each patient. Receiver operating characteristic curves assessed the predictive value of in-hospital and long-term MACEs, with calculated AUC. Based on the optimal DLR cutoff value, the population was categorized into groups for clinical characteristic analysis. Multivariate logistic and COX regression analyses determined factors independently associated with MACEs. Kaplan-Meier estimation method and log-rank tests assessed event-free survival among different DLR groups. Spearman's test explored the correlation between DLR and Gensini score. DLR demonstrated an AUC of 0.792 for predicting in-hospital MACEs and 0.708 for long-term MACEs in patients with STEMI. Multivariate logistic regression analysis revealed that a high DLR (cutoff value, 0.47) independently increased the risk of MACEs during hospitalization in patients with STEMI (P = 0.003; odds ratio: 3.015; 95 % CI: 1.438–6.321). Multivariate COX regression showed that a high DLR (cutoff value, 0.34) independently predicted MACEs during long-term follow-up in patients with STEMI (P = 0.011; hazard ratio: 1.724; 95 % CI: 1.135–2.619). Furthermore, DLR exhibited a positive correlation with the Gensini score (P < 0.001). DLR is a valuable predictor for MACEs occurrence in patients with STEMI during hospitalization and long-term follow-up after PCI. [ABSTRACT FROM AUTHOR]

BACKGROUND: Protein‐based nanoparticles have gained considerable interest in recent years due to their biodegradability, biocompatibility, and functional properties. However, nanoparticles formed from hydrophobic proteins are prone to instability under environmental stress, which restricts their potential applications. It is therefore of great importance to develop green approaches for the fabrication of hydrophobic protein‐based nanoparticles and to improve their physicochemical performance. RESULTS: Gliadin/shellac complex nanoparticles (168.87 ~ 403.67 nm) with various gliadin/shellac mass ratios (10:0 ~ 5:5) were prepared using a pH‐driven approach. In comparison with gliadin nanoparticles, complex nanoparticles have shown enhanced stability against neutral pH, ions, and boiling. They remained stable under neutral conditions at NaCl concentrations ranging from 0 to 100 mmol L−1 and even when boiled at 100 °C for 90 min. These nanoparticles were capable of effectively reducing oil–water interfacial tension (5 ~ 11 mNm−1) but a higher amount of shellac in the nanoparticles compromised their ability to lower interfacial tension. Moreover, the wettability of the nanoparticles changed as the gliadin/shellac mass ratio changed, leading to a range of three‐phase contact angles from 52.41° to 84.85°. Notably, complex nanoparticles with a gliadin/shellac mass ratio of 8:2 (G/S 8:2) showed a contact angle of 84.85°, which is considered suitable for the Pickering stabilization mechanism. Moreover, these nanoparticles exhibited the highest emulsifying activity of 52.42 m2 g−1 and emulsifying stability of 65.33%. CONCLUSIONS: The findings of the study revealed that gliadin/shellac complex nanoparticles exhibited excellent resistance to environmental stress and demonstrated superior oil–water interfacial behavior. They have strong potential for further development as food emulsifiers or as nano‐delivery systems for nutraceuticals. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Food extrusion has evolved over the past decades and is now a unique research area. Starch is a primary ingredient of raw materials that are widely used in food extrusion. Extrusion is a thermomechanical process that can break the bonds of starch, leading to starch gelatinization, melting, and degradation. This article reviews the effects of extrusion on structure (crystallinity, morphology, molecular weight) and physico‐chemical properties (expansion ratio, water absorption index, water soluble index, texture, pasting property, and digestion) of starch. In addition, some applications of extruded starches are described. This review is of significance as it provides an overview of the effects of extrusion on starch properties and indicates the potential of extrusion applications in the food industry. Starches are the primary raw materials widely used in extrusion processing. Extrusion is a thermo‐mechanical process that significantly changes the morphology and fine structure of the starches, thereby giving new physicochemical properties to the starches. The properties of starches after extrusion may be varied with the processing parameters. In this review, the applications of extruded starches are also introduced. [ABSTRACT FROM AUTHOR]

Regulating particle size and shape of starch nanoparticles (SNPs) is imperative to producing natural nanomaterials with controllable physicochemical properties enabling novel applications. In this study, natural deep eutectic solvents (NADES) based on lactic acid and glucose were obtained and used for the self-assembly of SNPs with different shapes and sizes. The size of fabricated SNPs ranged from 406.7 to 104.6 nm, and the shape of SNPs changed from spherical to rice-like with increasing proportion of NADES. X-ray diffraction was shown that SNPs were in B + V crystalline structure, and the relative crystallinity was decreased with the increase of NADES content, indicating that the NADES disrupted the recrystallization of starch molecules. DSC and TGA analysis demonstrated that the longer starch chains self-assembled in NADES system to form SNPs with less ordered crystallization structure. Fourier transform infrared spectra exhibited a shift of O–H stretching band at 3500-3300 cm−1 towards higher wavenumber values due to the weakened hydrogen bond strength of SNPs. In addition, turbidity analysis indicated that the formation of rice-like and smaller size SNPs was related to the inhibition of nucleation and growth of starch by NADES, which was confirmed with the results of yield results. This study has significant implications for the preparation of SNPs with various size and shape in a completely new and highly effective approaches. [Display omitted] • SNPs were prepared via self-assembly in NADES for the first time. • Rice-like and tiny-size SNPs were prepared by regulating the NADES concentration. • NADES controlled the self-assembly of starch chains through hydrogen bond interaction. [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]

Background: Worldwide, fried food has a huge demand and good development prospects. Low oil in foods is the standard that everyone is now pursuing for a healthy diet. Results: The oil absorption behavior of rice starch during frying was investigated in the presence or absence of fatty acids or fatty acid esters with different carbon chain lengths. The complex formed between starch and fatty acids or fatty acid esters was dependent on lipid chain length, which was confirmed by X‐ray diffraction and complexing index. The formation of starch–lipid complexes could significantly reduce the oil absorption of starch, and the complexes with higher complexing index had lower oil absorption. The starch–palmitic acid complex showed the lowest oil absorption after frying, which was 14.06 g per 100 g lower than that of gelatinized starch. This was attributed to the ability of the palmitic acid to increase the density of starch crystalline polymorphs as well as their ability to complex with the amylose spiral cavity. Conclusion: These results may be useful for development of healthier fried starch‐based foods with reduced oil contents. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

At present, the primary solvents in nanocarrier systems for curcumin encounter challenges related to rapid degradation, and biosafety of organic reagents, surfactants and lipids, which are not suitable for food applications. Therefore, this research proposed an eco-friendly method for the first time, using choline chloride-lactic acid deep eutectic solvent as a solvent for curcumin and a self-assembly medium for short-chain amylose to prepare curcumin-loaded starch nanoparticles. This study investigated the interactions between curcumin and short-chain amylose as well as improved stability. Curcumin was successfully loaded into starch nanoparticles as demonstrated by scanning electron microscopy and confocal laser scanning microscopy analyses. The loading capacity of curcumin-loaded starch nanoparticles on curcumin reached up to 7.99 mg/g, with an encapsulation efficiency of 56.18%. 13C nuclear magnetic resonance spectroscopy peaks at 93–107 ppm and Fourier transform-infrared spectroscopy signals at 3386 cm−1 indicated the formation of a non-inclusion complex through hydrogen bond interactions between curcumin and short-chain amylose. While A-type crystalline pattern and weakening ordered crystallization structure were also probed. Additionally, the formation of non-inclusion complex improved the pH stability and photostability of curcumin through physical barrier of starch nanoparticles and the hydrogen bond interaction between curcumin and starch. Overall, this study established a novel and eco-friendly technique for loading and stabilizing curcumin with nanoscale dimensions, offering potential applications in edible packaging and functional foods. [Display omitted] • Curcumin-loaded starch nanoparticle was firstly prepared via self-assembly in NADES. • Encapsulation by starch nanoparticles enhanced the stability of curcumin. • Curcumin-loaded starch nanoparticle (CSNP) was non-inclusion complex. • CSNP formed by hydrogen bond interaction between curcumin and short-chain amylose. [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 composition and aggregation of rice dreg protein (RDP) have a major impact on its properties. The aim of the present study was to investigate the effects of pH shifting combined high-pressure homogenization (HPH) treatment on functional properties of RDP. The improvement of RDP functional properties with pH shifting at alkaline (pH 12) condition followed by HPH treatment (20, 40, 60, 80, 100 MPa) prior to neutralization at pH 7 was much better than that of HPH and/or pH shifting. The method carried out at under pH 12 followed by HPH 100 MPa was found to be the most efficient treatment for increasing the solubility of RDP from 0.86% to 63.50%, the emulsification from 3.13% to 7.10%, and the foaming capacity from 19.33% to 179.67%. It was revealed that pH shifting combined HPH treatment depolymerized the aggregates, reduced the particle size, spread the structure, decreased the surface hydrophobicity of RDP, and avoided any bitterness production. These results have important implications for the modification of proteins with improved functional profiles. • pH shifting combined HPH was first used to modify rice dreg protein (RDP). • The functional properties of RDP were greatly improved. • Altered RDP featuring diminished particle size and decreased surface hydrophobicity. • The RDP subunit remained unhydrolyzed, resulting in the absence of any bitterness. [ABSTRACT FROM AUTHOR]

It is challenging to incorporate lycopene, a strongly hydrophobic nutraceutical, into functional foods because of its low water-solubility and poor bioaccessibility. In this study, we therefore examined the potential of alginate-based emulsion gels to encapsulate and deliver lycopene. Alginate can be gelled using either internal or external gelation mechanisms, but few studies have compared the advantages and disadvantages of these two approaches for producing emulsion gels. For this reason, we compared the structure, water distribution, water mobility, and simulated digestion of lycopene-loaded emulsion gels formed by gelling alginate within the aqueous phase using either the internal or external methods. The internal gelation method produced emulsion gels that contained smaller oil droplets, and had a higher hardness, water holding capacity, and freeze-thaw stability. Moreover, the internal gelation method led to emulsion gels that had a slightly higher lycopene bioaccessibility (36.1%) than the ones formed by the external gelation method (33.4%). These findings are important for optimizing the design and fabrication of emulsion gels suitable as delivery systems for nutraceuticals in the food industry. [Display omitted] • Alginate-based emulsion gels prepared with internal and external gelation mechanisms. • Internal gelation mechanism led to a more uniform gel network structure. • Internal emulsion gels showed higher water holding capacity. • Internal emulsion gels enabled higher retention and bioaccessibility of lycopene. [ABSTRACT FROM AUTHOR]

Pregelatinized starch was made from indica rice starch using a so-called “improved extrusion cooking technology” (IECT) under 30%–70% moisture content. IECT-pregelatinized starch (IPS) had higher water solubility and water absorbability compared to native starch at low temperature. For pasting properties, the breakdown and setback viscosities of IPS were significantly ( p < 0.05) lower than native starch, suggesting improved gel stability and reduced short-term retrogradation. The rice starch granules lost their integrity in IPS, and formed a honeycomb-like structure with increased moisture content in the raw material. These properties can be explained in terms of molecular structural features, particularly the large reduction in the size of molecules, but without significant changes in the chain-length distributions of amylopectin component, and no significant change in amylose fraction. These results indicate that IECT is suitable for preparing IPS with desirable water solubility and gel stability properties. [ABSTRACT FROM AUTHOR]

To investigate the relationship between reducing sugars and phenolic retention of brown rice after enzymatic extrusion, reducing sugars, total phenolic content, total antioxidant activity, and individual phenolic acids of brown rice extruded with different α-amylase concentrations (0.1%, 0.5%, 1%, w/w) were evaluated. Reducing sugars were produced during enzymatic extrusion and significantly increased with the increasing enzyme concentration. Compared with traditional extrusion, the enzymatic extrusion with 1% amylase significantly increased the phenolic retention, DPPH value, FRAP value, and ABTS value by 22.4%, 19.5%, 14.7%, and 41.5%, respectively. The retention of most free phenolic acids was also increased with the increasing enzyme concentration. Besides, the correlation analysis indicated that the content of reducing sugars was positively correlated with total phenolic content (r = 0.915), DPPH value (r = 0.882), FRAP value (r = 0.861), ABTS value (r = 0.867) and free individual phenolic acids (r = 0.595–0.943) of treated brown rice. These results suggested that reducing sugars might protect phenolic compounds during enzymatic extrusion. [ABSTRACT FROM AUTHOR]

In this study, starch citrates were synthesized by superheated steam (SS) treatment without changing the granule structure of starch. The degree of substitution (DS) of starch citrates prepared in present study was ranged from 0.015 to 0.064. Fourier transform infrared spectroscopy confirmed that citric acid (CA) and starch were successfully esterified with an absorption peak appeared at 1735 cm−1. In vitro digestion results revealed that the content of resistant starch (RS) was significantly increased by citric acid esterification, which was attributed to the cross-linked structure of starch and the inhibition of gelatinization and swelling. According to the physicochemical properties analysis, the pasting temperature of rice starch citrates were significantly increased by citric acid treatment, while the swelling power and gelatinization enthalpy were significantly decreased and the short- and long-range molecular order of the starch was disrupted after the esterification reaction. These results indicated that it is a feasible method to synthesize starch citrate by superheated steam to increase resistant starch, and it could be used as an alternative approach for preparing starch citrate to conventional hot air treatment. • A superheated steam technology was adopted to synthesize starch citrates. • The starch citrates were maintaining the granule structure of starch. • The resistant starch content was increased by the formation of starch citrates. • The esterified and cross-linked structure was formed in starch citrates. • The inhibition of gelatinization and swelling was found in starch citrates. [ABSTRACT FROM AUTHOR]

In present study, the impact of rutin concentration and pretreatment (direct mixing versus pH-driven) of rutin-protein complexes to form and stabilize bilayer emulsions was examined. Bilayer emulsions prepared using the pH-driven method contained smaller oil droplets and had a higher resistance to aggregation and creaming than those prepared using the direct method. The concentration of whey protein isolate at the oil droplet surfaces decreased as the rutin concentration was increased. The oil-water interfacial tension decreased as the rutin concentration in the rutin-whey protein isolate complexes increased, reaching a value of 10.4 mN/m at 0.6 mg/mL rutin. Fluorescence spectroscopy suggested that rutin interacted with the whey protein isolate surfaces mainly through hydrophobic interactions. Moreover, there appeared to be more binding sites and stronger binding interactions when the pH-driven method was used to form the complexes, rather than the direct mixing method. This study suggests that rutin may be used to improve the functional performance of whey protein isolate as emulsifiers in bilayer emulsions. [Display omitted] • Rutin-whey protein isolate (WPI) complexes were prepared. • Rutin-WPI complexes improved the aggregation stability of bilayer emulsions. • Rutin-WPI complexes reduced the interfacial tension at the oil-water interface. • Rutin bound more strongly to whey protein using a pH-driven method. [ABSTRACT FROM AUTHOR]

• Spry-dried oil powders were stabilized by MPI & CHC. • MPI/CHC composites (5:1 or 3:1) gave high encapsulation efficiencies. • MPI/CHC composites protected powdered macadamia oil from oxidation. • Rehydrated emulsions with the highest stability could be produced at MPI/CHC = 5:1. The utilization of oils in the food industry can be facilitated by converting into a powdered form using microencapsulation technologies. In this study, coatings formed from macadamia protein isolate (MPI) and chitosan hydrochloride (CHC) were assessed for their ability to facilitate the microencapsulation of macadamia oil by spray dried, and all encapsulation efficiency was higher than 87.0%. The physicochemical properties of macadamia oil powders were then characterized. In addition, changes in the particle size, aggregation state, and creaming stability of rehydrated emulsions were analyzed during storage. The addition of CHC significantly enhanced the water-solubility and wettability but decreased the flowability of microencapsulated oil. Powdered macadamia oil produced at MPI/CHC = 5:1 had the highest encapsulation efficiency (94.2%), best oxidation stability (<4 meq/kg), and best rehydration properties. Overall, MPI/CHC could be used as a good emulsifier for producing stable rehydrated emulsion, which may therefore be useful in certain food applications. [ABSTRACT FROM AUTHOR]

• The aging process of rice is accelerated by controlled microwave treatment (MW). • The mechanism by which MW accelerates rice aging is illustrated. • MW modifies technological properties of rice similar to the natural aging process. • The technological properties are modified due to restricted swelling of rice flour. • The swelling is restricted by enhanced protein gel network and cell wall strength. To obtain the desired technological properties (pasting, texture, and rheology) of naturally aged rice (AR), the aging process of freshly harvested rice was accelerated by controlled microwave treatment at 540 W for 1–3 min. Similar to AR, the rice microwave treated for 2 min showed increased pasting viscosities (peak, trough, breakdown, final, and setback) and pasting temperature, enhanced gel hardness and strength, and reduced gel adhesiveness. The mechanism by which microwaves accelerated rice aging was illustrated. Microwave treatment promoted the formation of protein disulfide bonds and the release of free phenolic acids, which enhanced protein gel network and cell wall strength. This phenomenon inhibited the swelling of starch granules and consequently modified the technological properties of rice. The crystalline structure and fatty acid content of rice flour was uninvolved in the mechanism, but the microwave–induced micromechanical change (intercellular cleavage to intracellular cleavage) of rice endosperm may be involved. [ABSTRACT FROM AUTHOR]