Nanoencapsulation of date palm pit extract in whey protein particles generated via desolvation method

Potentially bioactive and caffeine-loaded peptidic sub-micron and nanoscalar particles

“…Typical peaks related to various functional groups of proteins and peptides are observed in the FTIR spectra of samples and have been well explained elsewhere (Bagheri et al, 2013). In comparison to the FTIR spectra obtained for particles prepared from unhydrolysed whey proteins (Bagheri et al, 2013), the band at 1648 cm À1 was of low transmittance for peptidic particles prepared in the present study. This can be attributed to the minimized secondary structure in peptides due to the peptic hydrolysis of hydrophobic regions at N-terminus (Foegeding et al, 2002).…”

“…The amount of added absolute ethanol was approximately 1.1 mL per mL of whey protein hydrolysate. The hydrolysates were adjusted to pH 9.0 with 2 M NaOH just before desolvation with ethanol to obtain smaller particles (Bagheri, Madadlou, Yarmand, & Musavi, 2013). The generated particles were separated by centrifugation at 18,000g (refrigerated centrifuge model RS-20IV, TOMY SEIKO Co., Ltd., Tokyo, Japan) at 5°C for 15 min.…”

Isolation of micro- and nano-crystalline cellulose particles and fabrication of crystalline particles-loaded whey protein cold-set gel

“…Two peaks appeared at 1450 and 3291 cm -1 correlate to C-H bending and N-H stretching, respectively. The peak of O-H bending vibration of deionized carboxylic acid is observed at 1394 cm -1 (Bagheri, Madadlou, Yarmand, & Mousavi, 2013). FTIR spectroscopy suggests that microcrystalline and nanocrystalline cellulose particles were entrapped physically (by non-covalent interactions) in the whey protein gel network since no significant difference was observed in the spectra of gel samples.…”

Development of Synbiotic Litchi Juice Drink and its Physiochemical, Viability and Sensory Analysis

“…Sensory scores as analysed by fuzzy logic indicated the higher acceptability for sample containing inulin. [32][33][34][35]. FTIR analyses showed that the whey protein, inulin gum acacia and oligofructose were retained as such in the microcapsules after spray drying.…”