Preparation of eggshell membrane protein hydrolysates and culled banana resistant starch-based emulsions and evaluation of their stability and behavior in simulated gastrointestinal fluids

Jain, Surangna; Anal, Anil Kumar

doi:10.1016/j.foodres.2017.10.042

Cited by 30 publications

(12 citation statements)

References 24 publications

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“…The electrostatic potentials of the control and SSPS emulsion at 0 min in vitro digestion were −122.76 and −129.76 mV respectively, these were significantly ( p < 0.05) lower than that of SHP (−37.90 mV). This result is also consistent with that reported by Jain and Anal (2018). Meanwhile, it has been reported that lipids exhibit a high negative charge in the absence of any surfactant due to the adsorption of OH − ions or HCO 3 − and CO 3 2− ions from the aqueous phase to the surface of the oil droplets (Marinova et al., 1996; Min et al., 2010; Salvia-Trujillo et al., 2018b; Wolf et al., 2018).…”

Section: Resultssupporting

confidence: 91%

Contribution of soybean polysaccharides in digestion of oil-in-water emulsion-based delivery system in an in vitro gastric environment

Wang

Shao

Yang

et al. 2020

Food sci. technol. int.

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This study aims to evaluate the effects of soy soluble polysaccharide and soy hull polysaccharide on stability and characteristics of emulsions stabilised by soy protein isolate in an in vitro gastric environment. Zeta potential and particle size were used to investigate the changes of physico-chemical and stability in the three emulsions during in vitro gastric digestion, following the order: soy protein isolate–stability emulsion < soy protein isolate–soy soluble polysaccharide –stability emulsion < soy protein isolate–soy hull polysaccharide–stability emulsion, confirming that coalescence in the soy protein isolate–stability emulsion occurred during in vitro gastric digestion. Optical microscopy and stability measurement (backscattering) also validate that addition of polysaccharide (soy soluble polysaccharide and soy hull polysaccharide) can reduce the effect of simulated gastric fluid (i.e., pH, ionic strength and pepsin) on emulsion stability, especially, soy protein isolate–soy hull polysaccharide–stability emulsion, compared with soy protein isolate–stability emulsion. This suggests that the flocculation behaviours of these emulsions in the stomach lead to a difference in the quantity of oil and the size and structure of the oil droplets, which play a significant role in emulsion digestion in the gastrointestinal tract. This work may indicate a potential application of soy hull polysaccharide for the construction of emulsion food delivery systems.

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Section: Resultssupporting

confidence: 91%

Contribution of soybean polysaccharides in digestion of oil-in-water emulsion-based delivery system in an in vitro gastric environment

Wang

Shao

Yang

et al. 2020

Food sci. technol. int.

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“…All of the surfactant samples were found to have zeta potential higher than −30 mV. It can be explained with the prevention of coalescence and flocculation as a result of a strong electrostatic impulse (Jain & Anal, 2018). and 1,016.78 nm (Rodrigues et al, 2020).…”

Section: Droplet Size and Zeta Potential Measurementmentioning

confidence: 89%

Encapsulation of mono,‐diglycerides obtained from rendering waste oil: Powder, interfacial, rheological and emulsion properties

Saraç

Doğan

2021

J. Food Process. Preserv.

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In the present study, the mono,-diglycerides obtained from rendering waste oil were encapsulated with skim milk powder (MP) and whey protein (WP), and the properties of surfactants obtained were determined. The encapsulation procedure performed in order to achieve ease of use and to determine potential protein-surfactant synergetic effects was performed with dry matter rates of 10% and 20% and surfactant/ encapsulation material rates of 1:2 and 1:3 (four different rates for each encapsulation material). The encapsulation efficiency, physiochemical properties, emulsifier stabilities, SEM images, steady, dynamic, and interfacial properties of specimens were determined. WP-coated products yielded better results in effective encapsulation efficiency (between 50.38% and 68.44%) and emulsion stability tests (between 23.99% and 37.77% for emulsion stability index), whereas MP-coated mono,-diglycerides yielded better results in viscosity analysis (between 18.04 and 32.13 mPa/s for 25°C)and powder properties such as Carr index (between 50.68% and 55.55%). When using MP and WP in mono-diglyceride encapsulation, new surfactants having different properties were obtained.Novelty Impact Statement: The powder, emulsion, and rheology properties affected by the coating material and whey protein and skim milk powder are good coating material for mono-diglycerides. Whey protein-coated products have effective encapsulation efficiency and emulsion stability tests. Skim milk powder coated monodiglycerides yielded better results in viscosity and powder property analysis such as Carr index.

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“…RS is used as a texture modifier in a variety of baked goods, providing bread crumbs a desirable brittleness and softness [23]. According to Jain and Anal, the produced stability employing protein hydrolysates was improved with the inclusion of RS [24]. RS significantly increases emulsion emulsifying ability and slows oxidation process of lipid in food items.…”

Section: Resistant Starch As a Functional Foodmentioning

confidence: 99%

Synthesis and Food Applications of Resistant Starch-Based Nanoparticles

Islam

Noman

Afzaal

et al. 2022

Journal of Nanomaterials

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Starch is recognized biopolymer because it is abundant in nature. Dietary starches are major energy source for various human civilizations, and it is obvious that they may also contribute to health in very particular ways. Resistant starch has got a lot of interest because of its possible health advantages (similar to soluble fibre) as well as its functional qualities. Resistant starch improves blood cholesterol levels, microbial flora, gastrointestinal tract function, the glycemic index, and helps with diabetes management. Aside from the significant health advantages of starch, there is an additional benefit that it has a smaller effect on food sensory characteristics than usual sources of fibre, such as grains, bran, or fruits. Moreover, when boiled, many starches form weak-bodied and unpleasant gels, which are influenced negatively by temperature, humidity, and storage duration. The present review article highlights resistant starch as a functional food, starch extraction method, preparation of starch nanoparticles, and nano- and microencapsulation of probiotics in detail.

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Preparation of eggshell membrane protein hydrolysates and culled banana resistant starch-based emulsions and evaluation of their stability and behavior in simulated gastrointestinal fluids

Cited by 30 publications

References 24 publications

Contribution of soybean polysaccharides in digestion of oil-in-water emulsion-based delivery system in an in vitro gastric environment

Contribution of soybean polysaccharides in digestion of oil-in-water emulsion-based delivery system in an in vitro gastric environment

Encapsulation of mono,‐diglycerides obtained from rendering waste oil: Powder, interfacial, rheological and emulsion properties

Synthesis and Food Applications of Resistant Starch-Based Nanoparticles

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