Food Hydrocolloids for Health最新文献_第7页

Effect of simultaneous use of fibers on the quality attributes of sponge cake by mixture design approach 混合设计法研究纤维同时使用对海绵蛋糕质量属性的影响

IF 4.6 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids for Health

Pub Date : 2025-02-25 DOI: 10.1016/j.fhfh.2025.100203

Pooneh Moradi , Mohammad Hojjatoleslamy , Seyedeh Fatemeh Ahmadi

Dietary fibers are biopolymers whose presence in the diet can cause health effects; however, the fiber content in the diet is generally lower than what is recommended. The increase in the dietary fiber content can compensate for the lack of fiber in the diet. This, however, can be difficult since increasing the fiber can have adverse effects on the product's acceptability. The main purpose of this study was to simultaneously add the fibers of apple, sugar beet and potato to the sponge cake formula and to determine the chemical, physical and sensory properties of the resulting product. Accordingly, the fibers were replaced by flour in the cake formula with a certain content. Increasing the content of sugar beet fiber raised the volume and texture hardness of cake, while it decreased the density; on the other hand, increasing the fiber of potato reduced the texture hardness. The highest fiber content of apple and potato in the product resulted in the increase of density; moreover, cakes containing fiber had acceptable sensory properties. Finally, based on the results of overall acceptability, which was the average of sensory properties, it was concluded that the addition of high contents of apple fiber to the cake formula significantly reduced the overall acceptability; however, in samples containing high contents of sugar beet fiber, the overall acceptability was higher.

膳食纤维是一种生物聚合物，在饮食中存在会对健康产生影响；然而，膳食中的纤维含量通常低于推荐的水平。膳食纤维含量的增加可以弥补饮食中纤维的不足。然而，这可能是困难的，因为增加纤维会对产品的可接受性产生不利影响。本研究的主要目的是在海绵蛋糕配方中同时添加苹果纤维、甜菜纤维和马铃薯纤维，并测定所得产品的化学、物理和感官性能。因此，在蛋糕配方中以一定含量的面粉代替纤维。随着甜菜纤维含量的增加，饼的体积和质地硬度增加，密度降低；另一方面，纤维含量的增加降低了马铃薯的质地硬度。产品中苹果和马铃薯纤维含量最高，导致密度增加；此外，含有纤维的蛋糕具有可接受的感官性能。最后，根据整体可接受度（即感官性能的平均值）得出，在蛋糕配方中添加高含量的苹果纤维显著降低了蛋糕的整体可接受度；但在甜菜纤维含量高的样品中，总体可接受度较高。

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引用次数: 0

Investigating the impact of sodium alginate and xanthan hydrocolloids on the rheological Doogh properties (Iranian dairy drink) 海藻酸钠和黄原胶水胶体对面团流变学特性影响的研究（伊朗乳饮料）

IF 4.6 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids for Health

Pub Date : 2025-02-21 DOI: 10.1016/j.fhfh.2025.100206

Samin Rafi Azari , Mohammad Hojjatoleslamy , Zeinab E. Mousavi , Hossein Kiani , Sayed Mohammad Ali Jalali

Background

Doogh is a traditional Iranian fermented dairy drink that has gained popularity as a low-calorie alternative to soft drinks. The incorporation of hydrocolloids like sodium alginate and xanthan gum may enhance its rheological properties and stability.

Objective

This study aims to evaluate the effects of sodium alginate and xanthan gum at varying concentrations (0 %, 0.04 %, 0.07 %, and 0.1 %) on the rheological characteristics of Doogh.

Methods

Doogh was prepared by diluting yogurt with water and adding double-crystallized salt, followed by the incorporation of hydrocolloids. Rheological properties were assessed using steady flow and dynamic tests over a 42-day storage period at 48 °C. Key parameters such as apparent viscosity, flow behavior index, and yield stress were measured.

Results

The addition of hydrocolloids significantly altered the rheological behavior of Doogh, shifting it from Newtonian to pseudoplastic. The highest apparent viscosity (490.18 Pa·s) was recorded in the 0.1 % hydrocolloid sample, while the control (0 %) exhibited the lowest viscosity (270.38 Pa·s). The flow index (n) values were consistently below 1, indicating non-Newtonian behavior, with the 0.1 % sample demonstrating the strongest shear-thinning effect (n = 0.510). Yield stress increased with hydrocolloid concentration, reaching 2013.608 Pa in the 0.1 % sample compared to 743.135 Pa in the control.

Conclusions

The incorporation of sodium alginate and xanthan gum effectively enhances the stability and viscosity of Doogh without adversely affecting its rheological behavior during storage. These findings suggest that hydrocolloids can be beneficial in improving the quality of Doogh as a functional beverage.

doogh是一种传统的伊朗发酵乳制品饮料，作为软饮料的低热量替代品而受到欢迎。海藻酸钠和黄原胶等水胶体的掺入可提高其流变性能和稳定性。目的研究不同浓度（0%、0.04%、0.07%、0.1%）的海藻酸钠和黄原胶对豆芽流变学特性的影响。方法将酸奶加水稀释，加入双晶盐，再加入水胶体制备面团。在48°C下42天的储存期中，通过稳定流动和动态测试来评估流变性能。测量了表观粘度、流动性能指标和屈服应力等关键参数。结果水胶体的加入显著地改变了道格的流变行为，使其从牛顿流变变为假塑性流变。0.1%水胶体样品的表观粘度最高（490.18 Pa·s），而对照组（0%）的表观粘度最低（270.38 Pa·s）。流动指数(n)值始终低于1，表明非牛顿行为，其中0.1%的样品表现出最强的剪切减薄效应（n = 0.510）。屈服应力随着水胶体浓度的增加而增加，0.1%样品的屈服应力达到了2013.608 Pa，而对照组的屈服应力为743.135 Pa。结论褐藻酸钠和黄原胶的掺入有效地提高了面团的稳定性和粘度，且不影响其贮存过程中的流变行为。这些研究结果表明，水胶体有利于提高面团作为功能性饮料的质量。

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引用次数: 0

Optimization and characterization of Kappaphycus alvarezii and κ-carrageenan hydrolysates with potential biomedical applications 具有潜在生物医学应用价值的鹿角胶和κ-卡拉胶水解产物的优化与表征

IF 4.6 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids for Health

Pub Date : 2025-02-14 DOI: 10.1016/j.fhfh.2025.100205

Ika Yustisia , Marhaen Hardjo , Hasri , Wa Ode Naafi Sari , Kasmiati

Kappaphycus alvarezii, a widely cultivated red macroalga, is primarily known as a source of κ-carrageenan (κC), a polysaccharide with potential health benefits. This study optimized the hydrolysis process of K. alvarezii and κC using weak acetic acid under varying conditions of concentration, temperature, and duration. The resulting hydrolysates were characterized and evaluated for their biological activities, including antioxidant properties, α-amylase inhibition, oral sucrose tolerance, cytotoxicity, glucose uptake, and apoptosis gene expression in MCF7 and WiDr cancer cell lines. The optimized conditions—2 M acetic acid at 110 °C for 90 mins—yielded the highest reducing sugar content (31.87 g/L for K. alvarezii and 39.73 g/L for κC). The hydrolysates showed antioxidant activity (IC50: 2.58 mg/mL for K. alvarezii and 4.92 mg/mL for κC), significant α-amylase inhibition, and slightly to moderate toxicity in rats, inducing apoptosis in cancer cells through increased expression of BAX and Caspase 3. In vivo tests further demonstrated the potential of these hydrolysates to modulate blood glucose levels. These findings suggest that K. alvarezii and κC hydrolysates have promising therapeutic applications in antioxidant activity, enzyme inhibition, and cancer treatment, warranting further investigation.

Kappaphycus alvarezii是一种广泛种植的红色巨藻，主要被认为是κ-卡拉胶（κC）的来源，κC是一种具有潜在健康益处的多糖。本研究在不同的浓度、温度和时间条件下，对弱乙酸水解K. alvarezii和κC的工艺进行了优化。在MCF7和WiDr癌细胞株中，对所得到的水解产物进行了生物学活性表征和评价，包括抗氧化性能、α-淀粉酶抑制、口服蔗糖耐受性、细胞毒性、葡萄糖摄取和凋亡基因表达。在2 M乙酸、110℃、90 min条件下，还原糖含量最高，分别为31.87 g/L和39.73 g/L。水解产物具有抗氧化活性（对k - alvarezii的IC50为2.58 mg/mL，对κC的IC50为4.92 mg/mL），对α-淀粉酶有明显抑制作用，对大鼠有轻度至中度毒性，通过增加BAX和Caspase 3的表达诱导癌细胞凋亡。体内试验进一步证明了这些水解物调节血糖水平的潜力。这些发现表明，K. alvarezii和κC水解物在抗氧化活性、酶抑制和癌症治疗方面具有良好的应用前景，值得进一步研究。

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引用次数: 0

Growth profile of Bacteroidetes strains under low molecular weight alginate fractions produced by non-thermal processing techniques 非热处理工艺生产的低分子量海藻酸盐馏分下拟杆菌门菌株的生长特征

IF 4.6 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids for Health

Pub Date : 2025-02-05 DOI: 10.1016/j.fhfh.2025.100204

Pedro Rivero-Ramos , Pedro J. Fernandez-Julia , Dolores Rodrigo , María Benlloch-Tinoco , Jose Munoz-Munoz

Alginate is a dietary polysaccharide that is known to support the growth of particular gut-associated bacteria, including members of the Bacteroides genus. However, there is limited understanding of how key physicochemical characteristics of partially depolymerised alginate fractions affect the growth of various Bacteroidetes strains. In this study, the growth profile of Bacteroides thetaiotaomicron VPI-5482, Bacteroides cellulosilyticus WH2 and Dysgonomonas mossii DSMZ22836 on alginate fractions (M_w = 17–58 kDa) with different mannuronic and guluronic ratios (M/G ratio = 0.27–1.14) depolymerised by high hydrostatic pressures (HHP), pulsed electric fields (PEF) and H₂O₂-based treatments was screened. The tested strains were able to grow in the HHP, PEF and H₂O₂ treated samples. Growth of Bacteroides sp. was significantly affected by the physicochemical properties of the alginate substrates. The lower the M_w of the samples the faster the growth for the three strains investigated (p < 0.05, r = −0.7757). Higher M/G ratios significantly enhanced the growth of B. thetaiotaomicron VPI-5482 (p < 0.05, r = 0.9685). Finally, D. mossii DSMZ22836 was found to employ three enzymes (Aly, GH88, GH92) to degrade the low M_w alginate fractions. This study advances the understanding of strain-specific interactions of three glycan degraders in the presence of various low M_w alginate fractions.

藻酸盐是一种膳食多糖，已知可支持特定肠道相关细菌的生长，包括拟杆菌属的成员。然而，对于部分解聚海藻酸盐组分的关键物理化学特性如何影响各种拟杆菌门菌株的生长，人们的理解有限。本研究筛选了拟杆菌属（Bacteroides thetaiotaomicron VPI-5482）、拟杆菌属（Bacteroides cellulosilyticus WH2）和mossii Dysgonomonas DSMZ22836在高静水压力（HHP）、脉冲电场（PEF）和过氧化氢（h2o2）解聚的海藻酸盐组分（Mw = 17-58 kDa）上的生长情况。所检测的菌株能够在HHP、PEF和H2O2处理的样品中生长。海藻酸盐底物的理化性质对拟杆菌的生长有显著影响。样品的Mw越低，三种菌株的生长速度越快(p <；0.05, r = - 0.7757)。较高的M/G比显著促进了b.s thetaiotaomicron VPI-5482的生长(p <；0.05, r = 0.9685)。最后，发现D. mossii DSMZ22836利用Aly、GH88、GH92三种酶降解低Mw海藻酸盐馏分。本研究提高了对三种聚糖降解物在不同低分子量海藻酸盐组分存在下的菌株特异性相互作用的理解。

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引用次数: 0

Lipophilic bioactive compounds nano-micro encapsulation via coaxial electrohydrodynamic atomization: A review 亲脂性生物活性化合物的同轴电流体雾化纳米微胶囊化研究进展

IF 4.6 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids for Health

Pub Date : 2025-01-27 DOI: 10.1016/j.fhfh.2025.100202

Elnaz Z. Fallahasghari, Ioannis S. Chronakis, Ana C. Mendes

Natural lipophilic bioactive compounds, which are essential for various physiological functions, present challenges in processing and formulation due to their physicochemical properties. Encapsulation techniques are utilized to improve their stability, solubility, and bioavailability. Electrohydrodynamic (EDH) processes, such as electrospinning and electrospraying, provide scalable methods for crafting nano-microfibers and capsules, making them ideal for encapsulating bioactive lipophilic compounds. Coaxial electrohydrodynamic processes generate core-shell structures with enhanced encapsulation performance, utilizing a broad range of polymers. This review discusses the research conducted over the past seven years on the core-shell electrosprayed capsules and electrospun fibers, for encapsulating natural lipophilic bioactive compounds. The aim is to promote the adoption of coaxial electrohydrodynamics as a straightforward and more sustainable encapsulation technology for lipophilic compounds.

天然亲脂性生物活性化合物具有多种生理功能，但由于其物理化学性质，在加工和配方方面存在挑战。包封技术用于提高其稳定性、溶解度和生物利用度。电流体动力学（EDH）工艺，如静电纺丝和静电喷涂，为制作纳米微纤维和胶囊提供了可扩展的方法，使它们成为包裹生物活性亲脂化合物的理想选择。同轴电流体动力学过程产生具有增强封装性能的核壳结构，利用广泛的聚合物。本文综述了近七年来在电喷雾胶囊和电纺丝纤维包封天然亲脂性生物活性化合物方面的研究进展。目的是促进采用同轴电流体动力学作为亲脂化合物的直接和更可持续的封装技术。

引用次数: 0

Influence of the use of gum Arabic or OSA starch and the drying process on the quality of the fava bean (Vicia faba) pod flour 阿拉伯胶或OSA淀粉的使用及干燥工艺对蚕豆豆荚粉品质的影响

IF 4.6 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids for Health

Pub Date : 2025-01-26 DOI: 10.1016/j.fhfh.2025.100201

María del Mar Camacho, Narcisa Fernández-Vargas, Eva García-Martínez, Nuria Martínez-Navarrete

In the search for new foods that allow for healthy and sustainable eating, this study focuses on obtaining a flour from fava bean pods for consumption as a food ingredient. The influence of the drying process applied, hot air drying (AD) or freeze-drying (FD), and the incorporation of gum Arabic (GA) or sodium octenyl succinate starch (OSA) as potential carriers and encapsulant agents, on the composition, antioxidant activity and on some techno-functional properties of the powder was compared. In addition to the high starch and fiber content of the fava bean pod, GA increases the fiber soluble fraction, while OSA did so with starch. GA also provides minerals. On the other hand, the solid rather than viscous character of the films GA forms on the surface of the particles, unlike OSA, contributes to stabilize the compounds inside. FD keeps the product at a lower temperature during drying and involves obtaining a more porous structure that AD. However, the high phenol content of the bean pod, much higher than that of vitamin C and chlorophyll (mean values 40.8, 1.8 and 0.7 mg/g db, respectively), and the significant interaction between the hydrocolloids and drying process allows us to recommend the use of GA and AD to obtain a more economical powdered ingredient, healthier, and of the highest quality. These flours, in addition to having the highest phenol content and the highest antioxidant capacity, have the largest particle size and lowest porosity, which improves fluidity, hygroscopicity, wettability and solubility.

在寻找允许健康和可持续饮食的新食物的过程中，这项研究的重点是从蚕豆荚中提取面粉作为一种食品成分。比较了热风干燥（AD）和冷冻干燥（FD）、阿拉伯胶（GA）和琥珀酸辛烯基淀粉钠（OSA）作为潜在的载体和包封剂对粉末组成、抗氧化活性和部分工艺功能性能的影响。除了蚕豆豆荚的淀粉和纤维含量较高外，GA还增加了纤维可溶性部分，而OSA则增加了淀粉的可溶性部分。GA还提供矿物质。另一方面，与OSA不同，GA在颗粒表面形成的薄膜的固体特性而不是粘性特性有助于稳定内部的化合物。FD在干燥过程中使产品保持在较低的温度，并涉及获得比AD更多孔的结构。然而，豆荚的高酚含量，远高于维生素C和叶绿素（平均值分别为40.8,1.8和0.7 mg/g db），以及水胶体和干燥过程之间的显著相互作用，使我们推荐使用GA和AD来获得更经济，更健康和最高质量的粉状成分。这些面粉除了具有最高的酚含量和最高的抗氧化能力外，还具有最大的粒径和最低的孔隙率，从而提高了流动性、吸湿性、润湿性和溶解度。

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引用次数: 0

Alginate-based encapsulation of porcine placenta extract: Preparation, enteric sustained release, biological activities, and stability 藻酸盐包封猪胎盘提取物：制备、肠内缓释、生物活性和稳定性

IF 4.6 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids for Health

Pub Date : 2025-01-24 DOI: 10.1016/j.fhfh.2024.100194

Anukul Taweechaipaisankul , Nutthanit Thumrongsiri , Walailuk Chonniyom , Paweena Dana , Prattana Tanyapanyachon , Monthira Rattanatayarom , Wannapa Chinchoosak , Nattika Saengkrit

The porcine placenta is a source of various advantageous bioactive molecules, however, the unsatisfactory appearance, together with its unsavory taste and odor, is still limiting its use as an ingredient in food products. Microencapsulation represents a promising technique to increase the use of valuable biowaste, as well as to promote its bioavailability and stability. Here, alginate microbeads containing porcine placenta extracts (pPEs) were developed by the ionotropic gelation method under various conditions, and many of their properties were tested. We found that placenta tissues prepared by freeze-drying could provide a great yield of protein derivatives and possessed 50.37 % anti-oxidative activity. Formulation 2 (F2) of alginate microbeads (80 % solution containing 2 % sodium alginate with 1 % bentonite, 20 % pPE formed in 0.5 % chitosan added into 1 % CaCl₂ solution) was chosen as the optimal encapsulated condition of pPEs. Generally, the F2 microbeads contained 57.5 µg/mL of pPE with 99.72 % entrapment efficiency. The average size measured by Mastersizer was 14.65 ± 0.08 µm. The release of pPEs under simulated gastrointestinal tract conditions at pH 2.0–6.8 was delayed at 2 h (38.7 %) compared with free pPE. The F2 microbeads showed positive biological effects of anti-oxidation. Moreover, the anti-inflammation effect was monitored via the reduction in the levels of cytokines, including IL-6, IL-8, and TNF-α. The F2 microbeads maintained their protein quantities for >120 days at 25 °C. Taken together, microbead fabrication, especially F2, is the optimal formula for pPEs, showing the potential to be applied as a prospective carrier of pPEs for oral administration.

猪胎盘是多种有利生物活性分子的来源，然而，其令人不满意的外观，连同其令人讨厌的味道和气味，仍然限制了其作为食品原料的使用。微胶囊化是一种很有前途的技术，可以增加有价值生物废物的利用，并提高其生物利用度和稳定性。本文采用亲离子凝胶法制备了含猪胎盘提取物（pPEs）的海藻酸盐微球，并对其性能进行了测试。冻干法制备的胎盘组织具有较高的蛋白衍生物产量和50.37%的抗氧化活性。选择配方2 （F2）为海藻酸钠微球的最佳包封条件（80%的溶液中含有2%的海藻酸钠和1%的膨润土，20%的pPE在0.5%的壳聚糖中加入1%的CaCl2溶液中形成）。F2微珠的pPE含量为57.5µg/mL，包封率为99.72%。Mastersizer测量的平均粒径为14.65±0.08µm。与游离pPE相比，在pH 2.0-6.8的模拟胃肠道条件下，pPE的释放延迟了2 h（38.7%）。F2微珠具有良好的抗氧化生物学效应。此外，通过降低细胞因子水平（包括IL-6、IL-8和TNF-α）来监测抗炎作用。F2微珠在25℃下保持蛋白量120天。综上所述，微珠制造，特别是F2，是ppe的最佳配方，显示出作为口服给药ppe的潜在载体的潜力。

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引用次数: 0

Comparison of different models for analyzing starch dynamic hydrolysis 分析淀粉动态水解的不同模型的比较

IF 4.6 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids for Health

Pub Date : 2025-01-22 DOI: 10.1016/j.fhfh.2025.100200

Yuzhi Han , Cunxu Wei

Dynamic hydrolysis is an important property of starch, and hydrolysis parameters can provide information on starch qualities and applications in food and nonfood industries. The modified Michaelis-Menten equation (MME), single first-order kinetics equation (SKE), log of slope linear equation (LOSLE), or combination of parallel and sequential first-order kinetics equation (CPSKE) models are usually used to fit the dynamic hydrolysis data. In this study, the hydrolysis profiles of five starches were fitted by the MME, SKE, LOSLE and CPSKE models. The fits of the different models were evaluated using the sum of squares of residuals (SUMSQ), the fitting determination coefficient (R²), and the differences between the experimental and fitted data. When tested on the five starches, CPSKE model exhibited the best fit, LOSLE model had a better fit than did MME model, and SKE model had the poorest fit among them. Although these models had significantly different fitting qualities, the maximum extent of hydrolysis predicted by the different models was significantly positively correlated. The hydrolysis rate coefficient k fitted by the SKE model was significantly positively correlated with the k₁ fitted by the LOSLE and CPSKE models, but had no significant correlation with k₂ during phase 2 as fitted by the LOSLE and CPSKE models. The k₁ and k₂ values fitted by the LOSLE model were significantly positively correlated with the k₁ and k₂ parameters estimated by CPSKE model, respectively. This study could provide useful information for choosing fitting models for analyzing starch hydrolysis profiles.

动态水解是淀粉的重要特性，水解参数可以为淀粉的品质及其在食品和非食品工业中的应用提供信息。通常采用改进的Michaelis-Menten方程（MME）、单一阶动力学方程（SKE）、对数斜率线性方程（LOSLE）或并联和顺序一阶动力学方程（CPSKE）相结合的模型来拟合动态水解数据。采用MME、SKE、LOSLE和CPSKE模型拟合了5种淀粉的水解谱。采用残差平方和（SUMSQ）、拟合决定系数（R2）以及实验数据与拟合数据之间的差异来评估不同模型的拟合性。在5种淀粉的拟合检验中，CPSKE模型拟合最佳，LOSLE模型拟合优于MME模型，SKE模型拟合最差。虽然这些模型的拟合质量有显著差异，但不同模型预测的最大水解程度呈显著正相关。SKE模型拟合的水解速率系数k与LOSLE和CPSKE模型拟合的k1呈显著正相关，与LOSLE和CPSKE模型拟合的k2无显著相关。LOSLE模型拟合的k1和k2值与CPSKE模型估算的k1和k2参数分别呈显著正相关。本研究可为淀粉水解谱的拟合模型的选择提供参考。

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引用次数: 0

Date pomace polysaccharides-capped selenium nanoparticles: Biosynthesis, optimization, physicochemical characterization, biological activities, stability and gut microbiota modulation 枣渣多糖包封硒纳米粒子：生物合成、优化、理化表征、生物活性、稳定性和肠道菌群调节

IF 4.6 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids for Health

Pub Date : 2025-01-20 DOI: 10.1016/j.fhfh.2025.100198

Gafar Babatunde Bamigbade , Athira Subhash , Mohammed Abdin , Hebah Jarusheh , Basim Abu-Jdayil , Shao-Quan Liu , Giovanni Palmisano , Abdelmoneim Ali , Afaf Kamal Eldin , Mutamed Ayyash

Selenium nanoparticles (Se-NP_S) are recognized for their bioavailability and low toxicity, though their inherent instability limits broader applications. This study explored the biosynthesis and functional properties of selenium nanoparticles (Se-NPS) stabilized with date pomace polysaccharides (MPS-NP_S). The MPS-NP_S characteristics, digestibility and impact on human gut microbiota were investigated. The MPS-NP_S were well-stabilized, spherical particles averaging 65.4 nm in size, with PDI (0.032), zeta potential (–21.07 mV) and notable antioxidant activity (82.7 % DPPH, 68.9 % ABTS, 491.0 µg/mL FRAP, and 961.2 µg/mL TAC at 100 mg/L). They also showed concentration-dependent enzyme inhibition: 86.8 % α-amylase, 53.9 % α-glucosidase, and 42.4 % ACE inhibition at 100 mg/L, along with anticancer effects against Caco-2 (32.3 %) and MCF-7 (11.3 %) at 50 mg/L. MPS-NP_S demonstrated broad antimicrobial activity against E. coli O 157:H7 (84.2 %), S. Typhimurium (82.5 %), S. aureus (77.2 %), and L. monocytogenes (89.24 %) and supported probiotic growth, indicating prebiotic potential. During fecal fermentation, they boosted short-chain fatty acid (SCFA) production and the abundance of SCFA-producing bacteria, including Gemmiger formicilis and Bifidobacterium species. These findings suggest MPS-NP_S as a promising functional ingredient for gut health and dietary supplementation.

硒纳米粒子（Se-NPS）因其生物利用度和低毒性而被公认，但其固有的不稳定性限制了其更广泛的应用。研究了枣渣多糖稳定纳米硒（Se-NPS）的生物合成及其功能特性。研究了MPS-NPS的特性、消化率及其对人体肠道菌群的影响。MPS-NPS稳定，平均粒径为65.4 nm，具有PDI (0.032)， zeta电位（-21.07 mV）和显著的抗氧化活性（在100 mg/L时，DPPH为82.7%，ABTS为68.9%，FRAP为491.0µg/mL， TAC为961.2µg/mL）。它们还表现出浓度依赖性的酶抑制作用：100 mg/L时α-淀粉酶抑制86.8%，α-葡萄糖苷酶抑制53.9%，ACE抑制42.4%，同时对Caco-2（32.3%）和MCF-7（11.3%）具有抗癌作用。MPS-NPS对大肠杆菌o157:H7（84.2%）、鼠伤寒沙门氏菌（82.5%）、金黄色葡萄球菌（77.2%）和单核增生乳杆菌（89.24%）具有广泛的抑菌活性，并支持益生菌的生长，具有益生元潜力。在粪便发酵过程中，他们促进了短链脂肪酸（SCFA）的产生和产生SCFA的细菌的丰度，包括双歧杆菌和双歧杆菌。这些发现表明，MPS-NPS是一种很有前景的肠道健康和膳食补充功能成分。

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引用次数: 0

Improving the techno-functionality of wild almond protein isolate-based films by its hydrolysates and cold plasma treatment 利用野生杏仁分离蛋白水解物和冷等离子体处理提高其技术功能性

IF 4.6 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids for Health

Pub Date : 2025-01-20 DOI: 10.1016/j.fhfh.2025.100199

Zahra Tahsiri , Sara Hedayati , Mehrdad Niakousari

In the present study, composite films (COFI) using wild almond protein isolate (WAPI) and Persian gum (PG) in a ratio of 9:1 and varying amounts (0, 0.15%, 0.30%, and 0.60% (W/V)) of wild almond protein hydrolysate (PH) were developed. The COFI was exposed to atmospheric cold plasma (CP). The physicochemical, antioxidant, and antimicrobial characteristics of COFI before and after CP exposure were evaluated. The inclusion of PH did not significantly influence the COFI's moisture content biodegradability; however, the film thickness and film water vapor permeability increased. As the amount of PH in the COFI rose from 0 to 0.60%, the total phenolic content as well as antioxidant activity (determined by the DPPH and ABTS assays) were enhanced. While not being effective against Escherichia coli, the COFI containing PH exhibited inhibitory effects against Staphylococcus aureus. CP treatment improved the COFI in terms of their mechanical attributes without compromising antimicrobial and antioxidant features. Analysis of the FTIR spectra showed detectable enhancements in peak intensity at 1400, 1538, and 1628 cm⁻¹, while micrograph patterns displayed an increase in the coarseness of COFIs, following cold plasma treatment. Overall, the COFIs with 0.60% PH (W/V) treated with cold plasma were the most functionally favorable.

采用野生杏仁分离蛋白（WAPI）和波斯胶（PG）以9:1的比例和不同PH（0、0.15%、0.30%和0.60% (W/V)）的野生杏仁水解蛋白（PH）制备复合膜（COFI）。COFI暴露于大气冷等离子体（CP）中。评估了CP暴露前后COFI的理化、抗氧化和抗菌特性。PH包合对COFI的含水率、生物降解性无显著影响；膜厚和膜的水蒸气渗透性增加。随着COFI中PH值从0增加到0.60%，总酚含量和抗氧化活性（通过DPPH和ABTS测定）均增强。虽然对大肠杆菌无效，但含有PH的COFI对金黄色葡萄球菌有抑制作用。CP处理在不影响抗菌和抗氧化特性的情况下提高了COFI的力学性能。FTIR光谱分析显示，在1400、1538和1628 cm−1处的峰值强度可检测到增强，而显微图像显示，冷等离子体处理后，cofi的粗糙度增加。总的来说，冷等离子体处理PH值为0.60% （W/V）的cofi在功能上是最有利的。

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