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The thyme oil emulsion was prepared using a novel type of nanocellulose obtained under different hydrolysis durations. The effect of different cellulose structures on interfacial adsorption properties of emulsion and loading efficiency of thyme oil were analyzed. The results showed that the cellulose particles became more homogeneous and hydrophilic after hydrolysis duration for 10 h. The loading efficiency of thyme oil for all emulsions reached about 80%. The retention rate of thyme oil decreased during the storage period, and rising temperatures will exacerbate the loss of thyme oil. Compared to Hd2, emulsions stabilized by Hd10 exhibited better stability and higher retention at all storage conditions. Cellulose emulsion can increase the dispersion and improve the stability of thyme oil. A smaller cellulose particle could make the emulsion become more stable. The experimental results confirmed that cellulose can be used as a stabilizer to encapsulate and transport hydrophobic active ingredient. Practical Application: The study results demonstrated that the emulsion transport system was developed using cellulose nanoparticles prepared by hydrolysis. The system can be used to load hydrophobic active substances (active peptides, curcumin, β‐carotene, essential oils, etc.). It can protect the active substance from environmental damage, enhance water solubility and stability, and improve the bioavailability of the active substance. [ABSTRACT FROM AUTHOR]

The characterization of emulsions covered with cellulose particles prepared under varying hydrolysis durations investigated. The results showed that with the increasing hydrolysis durations, the particle size distribution profiles of emulsion stabilized cellulose particles shifted to a lower particle size. This was primarily because at longer hydrolysis durations, a larger number of particles per interfacial area were expected to be adsorbed at the interface of oil droplets. At hydrolysis durations of 6 and 10 h, the mean particle diameter of emulsion had an increase of 20–30 nm after 7 days and showed good stability with storage time, which can be attributed to a relatively thick interface layer. Emulsions stabilized by cellulose particles prepared at hydrolysis durations of 6 and 10 h showed good stability against changes in pH and NaCl concentration. These results can be useful for designing food and beverage Pickering emulsions with the improved bioavailability of functional nutrients. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the effect of limited hydrolysis on conformational and antioxidant properties of soy protein isolate-maltodextrin (SPI-Md) conjugates. Extrinsic fluorescence analysis showed unfolding of the protein molecule and exposure of hydrophobic groups in SPI-Md conjugate hydrolysates. Free amino acid analysis showed that, the contents of hydrophobic amino acids in SPI-Md conjugates increased after hydrolysis. The contents of leucine, isoleucine, phenylalanine increased from 0.32, 0.30 and 0.54 to 1.36, 1.86 and 2.60, respectively, when the hydrolysis degree (DH) gradually increased from 0% to 5.7%. The FT-IR spectrum showed that C = O absorption of the amide group formed by glycosylation continued unabated after limited hydrolysis (DH 2.9%). The glycated SPI products showed good reducing power and superior resistance to lipid oxidation (34%, 12 mg mL−1), whereas the limit hydrolysates (DH 2.9%) of SPI-Md conjugates showed more efficient radical-scavenging capacity (89.5%, at 12 mg mL−1) and iron-chelation activity (91.3%, at 12 mg mL−1). Results of this study indicated that, slight enzymatic hydrolysis (DH 0-2.9%) could help partially unfolding the globular structure of SPI-Md conjugates without deteriorating amide bonds and had a positive effect on their antioxidant properties. [ABSTRACT FROM AUTHOR]

Axiolitic shape nanocellulose particles were prepared using a combined mixed acid hydrolysis and ultrasonic treatment. The crystallinity, morphology and stability properties of cellulose were characterized to investigate the mechanism of nanocellulose formation and stability. It was found the hydrodynamic radius decreased from 205 nm to 89 nm, and the crystallinity index of the nanocellulose increased from 62.90% to 72.31% with an increase in hydrolysis time from 2 to 10 h. Sulfate esters and sulfonate group were present in the nanocellulose, and released more C OH groups after hydrolysis. The ζ-potential of cellulose decreased from −11.5 to −43.8 mV after 10 h of hydrolysis. These results illustrated the amorphous characteristic of cellulose was removed after acid hydrolysis and ultrasonic treatment. The higher ζ-potential and relatively small cellulose particles caused a more stable suspension, suggesting that electrostatic interactions played an important role in maintaining the stability and dispersibility of the nanocellulose particles. [ABSTRACT FROM AUTHOR]

Because of the low stoichiometry from enzymatic hydrolysis of casein, purification of casein phosphopeptides ( CPPs) is necessary prior to application in infant formula or nutritional foods. In this study, functional zirconia-modified magnetic nanoparticles ( Fe3O4@ ZrO2) were prepared and applied for purification of CPPs. The physical shape, crystalline structures and chemical groups were characterized by transmission electron microscopy, X-ray diffraction and Fourier transform infrared. Fe3O4@ ZrO2 nanoparticles had nano-dimension and good dispersion. The purification studies showed that the high selectivity of Fe3O4@ ZrO2 was obtained at pH 4.5. Then the structures of reused Fe3O4@ ZrO2 were characterized to study the stability of material. The purity of CPPs isolated by Fe3O4@ ZrO2 was analyzed to study the affinity force of material. All results confirmed that Fe3O4@ ZrO2 nanoparticles had good stability and high affinity force for CPPs after 15 repeated cycles, and the maximum loading amount of material was 105.53 mg/g with lower N/P (5.94) of CPPs. Practical Applications Casein phosphopeptides can enhance the absorption and utilization of calcium, but it needs to be purified before used as calcium nutritional supplements. Most of existing purification methods are two-step methods, which have limitations in food application. Compared with traditional methods, the separation method using Fe3O4@ ZrO2 nanoparticles can one-step purify phosphopeptides from real samples, and shows good performance. The purification process using Fe3O4@ ZrO2 nanoparticles has the simpler procedures, higher enrichment efficiency and shorter production cycle. It means that the purification process is easy to expand the scale of production for improving the yield and quality of phosphopeptides, which can satisfy the demand of market. The results demonstrate that Fe3O4@ ZrO2, which has good stability and high affinity force for metal oxide affinity peptides, is one new type of extraction materials and possesses wide application prospects in food industry. [ABSTRACT FROM AUTHOR]

Egg white protein is a kind of protein resource with distinctive nutritional value and functional properties, while performing weak emulsifying stability under neutral and alkaline conditions, limiting application in food industry. This study, we investigated the effect of enzyme on characteristics of egg white protein (EWP) and synergistic efficiency of pectin addition on properties (thermal stability, salt resistance and antioxidant activity) of emulsions stabilized by original or hydrolyzed EWP. The EWP solutions were incubated at pH 7.0, under 50 °C for 2 h, with various amount of enzyme (0%, 0.5%, 1%, 2%, and 4%) added in. With enzyme concentration increased, more ovotransferrin and ovalbumin were hydrolyzed, and more hydrophobic amino acids exposed to polar environment, especially tyrosine. In addition, the DPPH and ABTS radical scavenging activity of EWP increased with enzyme concentration increased. Pectin addition can effectively improve the stabilization of the emulsion droplets, inducing smaller effective diameter and polydispersity index. In comparison, the emulsions stabilized by hydrolyzed EWP with 0.3% pectin behaved better thermal and salty stability, while with poorer antioxidant capacity attributed to weaker intermolecular interactions. The rheological measurement showed that the viscosity of hydrolyzed EWP stabilized emulsion was relatively lower and G′ was more dependent on frequency, indicating weaker cross-links among droplets. The results may provide theoretical guidance for application of enzymatic and polysaccharide blends in improving protein functionality. [ABSTRACT FROM AUTHOR]