Fabrication and characterization of soybean oil bodies encapsulated in maltodextrin and chitosan-EGCG conjugates: An in vitro digestibility study

Newman

Comp Rev Food Sci Food Safe

2019

250

174

Many consumers are interested in decreasing their consumption of animal products, such as bovine milk, because of health, environmental, and ethical reasons. The food industry is therefore developing a range of plant‐based milk alternatives. These milk substitutes should be affordable, convenient, desirable, nutritional, and sustainable. This article reviews our current understanding of the development of plant‐based milks. Initially, an overview of the composition, structure, properties, and nutritional profile of conventional bovine milk is given, because the development of successful alternatives depends on understanding the characteristics of real milk. The two main production routes for fabricating plant‐based milks are then highlighted: (i) disruption of plant materials (such as nuts, seeds, or legumes) to form aqueous suspensions of oil bodies; (ii) formation of oil‐in‐water emulsions by homogenization of oil, water, and emulsifiers. The roles of the different functional ingredients in plant‐based milks are highlighted, including oils, emulsifiers, thickeners, antioxidants, minerals, and other additives. The physicochemical basis of the appearance, texture, and stability of plant‐based milks is covered. The importance of the sensory attributes and gastrointestinal fate of bovine milk and plant‐based alternatives is also highlighted. Finally, potential areas for future work are discussed.

Section: Gastrointestinal Fatementioning

confidence: 99%

Plant‐based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance

Newman

Comp Rev Food Sci Food Safe

2019

250

174

“…Polyphenols possess a wide range of biological properties such as antioxidant, antifungal, antiallergic, antimicrobial, antitumor, anti‐inflammatory, and antiviral activities (Hu & Luo, 2016). Some polyphenols such as gallic acid, caffeic acid, eugenol, and EGCG have been successfully incorporated or conjugated with chitosan (Cheng et al., 2019; Ding et al., 2019; Lee & Je, 2013; Lei et al., 2014b; Sauperl et al., 2014). EGCG is water‐soluble phenolic compound and has low solubility in lipophilic system (Zhong et al., 2012).…”

Section: Introductionmentioning

confidence: 99%

Pacific white shrimp ( Litopenaeus vannamei ) shell chitosan and the conjugate with epigallocatechin gallate: Antioxidative and antimicrobial activities

et al. 2020

The shrimp processing industry generally generates low-valued and unwanted by-products such as shells, cephalothorax, and tails, which result in a detrimental impact on the environment when improper treatments or disposal are implemented (Sagheer et al., 2009). Generally, shrimp processing by-products are rich sources of bioactive compounds such as astaxanthin, chitin, bioactive peptides, fatty acids, amino acids, etc. (Kandra et al., 2012). Globally, approximately 6-8 million tonnes of shrimp shell wastes

“…The spherical particle is a neutral lipid core consisting of TAGs as a rich source of oil in storage form, a small amount of diglycerides, free fatty acids, and Vitamin E, etc (Abdullah, Weiss & Zhang, 2020). The neutral lipids of the OBs account for about 92%˜98%, the contents of PLs and proteins are about 0.6˜2.0% and 0.6˜3.0%, respectively (Ding et al, 2019;Tzen et al, 1993).…”

Section: Composition and Structure Of Obsmentioning

confidence: 99%

Recent developments and prospects in the composition, extraction, stability, delivery system, digestion and food applications of plant oil bodies

Hao¹,

Xu²,

Cao³

2021

Preprint

Oil bodies (OBs) are micron- or submicron-sized sub-organelles widely found in plants seeds and nuts. The structure OBs is composed of a core of triglycerides covered by a phospholipid-protein layer, which ensures the stability of the OBs under extreme environmental conditions and further protects core lipids as energy reserves. As naturally pre-emulsified oil-in-water emulsions, OBs have been gradually applied to replace synthetically engineered oil droplets. In this paper, the recent research on the composition, extraction, stability, delivery system, digestion, food applications and future perspectives of plant OBs are reviewed. Recent studies have focused on the OBs surface protein identification and function, large-scale extraction techniques such as enzyme assisted, high pressure, ultrasound, and extrusion and the reconstituted OBs. Electrostatic deposition of polysaccharides significantly improves the stability of OBs emulsions. OBs emulsions have promising applications to encapsulate bioactive compounds, deliver targeted drugs, and prepare gels and edible functional films. The digestive behavior of OBs emulsions is similar to that of protein-stabilized emulsions, which can increase the satiety, effectively help reduce calorie intake and improve the bioavailability of functional factors. It has also promoted the development of simulated dairy, spices and meat products.