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BACKGROUND: Monascus pigments (Mps) are easily impacted by heating, pH and light, resulting in degradation. In this study, Mps were encapsulated by the ionic gelation method with sodium alginate (SA) and sodium caseinate (SC), as well as CaCl2 as a crosslinker. The encapsulated Mps SA/SC in four proportions (SA/SC: 1/4, 2/3, 3/2, 4/1, w/w). Then, the encapsulation efficiency and particle size of the SA/SC‐Mps system were evaluated to obtain the optimal embedding conditions. Finally, the effects of heating, pH, light and storage on the stability of non‐capsulated Mps and encapsulated Mps were assessed. RESULTS: SA/SC = 2/3 (AC2) had higher encapsulation efficiency (74.30%) of Mps and relatively small particle size (2.02 mm). The AC2 gel beads were chosen for further investigating the stability of encapsulated Mps to heating, pH, light and storage. Heat stability experiments showed that the degradation of Mps followed first‐order kinetics, and the encapsulated Mps had lower degradation rates than non‐capsulated Mps. Encapsulation could reduce the effect of pH on Mps. The effects of ultraviolet light on the stability of Mps were considered, and showed that the retention efficiency of encapsulated Mps was 22.01% higher than that of non‐capsulated Mps on the seventh day. Finally, storage stability was also evaluated under dark refrigerated conditions for 30 days, and the results indicated that encapsulation could reduce the degradation of Mps. CONCLUSION: This study has proved that AC2 gel beads can improve the stability of Mps. Thus, the ionic gelation method is a promising encapsulation method to improve the stability of Mps. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The addition of probiotic bacteria creates added value to food products wrapped with edible film. Hence, this study aimed to develop sodium caseinate (NaCas) edible film containing Bifidobacterium breve. The edible film was prepared by using different NaCas concentrations (2%–6% wt/vol), glycerol, and B. breve suspension (1% vol/vol). The edible film without probiotics was used as a control film. The optimized 3% (wt/vol) NaCas‐B. breve edible film had a viable cell count of 7.07 log10 CFU/g, thickness of 0.16 mm, 63.50% water solubility, 14.04% moisture content, the color difference (ΔE) <2.59, 3.31 mPa tensile strength, 35.73% elongation at break, and 0.10 mPa Young's modulus. Furthermore, the NaCas‐B. breve edible film had also shown inhibition against Escherichia coli, Klebsiella pneumoniae, and Salmonella enterica. The desirable physicochemical properties, high viability, and antibacterial properties of 3% (wt/vol) NaCas‐B. breve edible films may enable their future use as bioactive packaging for food products. [ABSTRACT FROM AUTHOR]

The present research was done with the aim of encapsulation of fish oil with a ratio of 3:1 (oil: coating) with coatings of maltodextrin, sodium caseinate, whey protein concentrate and modified starch with different ratios by freeze dryer and in order to achieve the maximum encapsulation efficiency was optimized using a mixture design. Optimizing the concentration of different walls for microencapsulation using numerical and graphical optimization revealed that the optimal wall composition contains maltodextrin (15.16%), sodium caseinate (20%), whey protein concentrate (20%) and modified starch (19.84%) with the encapsulation efficiency was 89.3%.The results showed that according to the difference in the wall compositions and their ratios, the particle size, poly dispersity index (PDI), and encapsulation efficiency had different values. So that the size of the particles varied from 0.34 μm to 1.3 μm, and the PDI varied from 0.1 to 0.92. Evaluation of oxidative stability in optimal microcapsule powder and free fish oil stored at 0 and 32% humidity during 21 days of storage showed that encapsulated oil at zero humidity had higher oxidative stability during the storage period. In addition, the increase in humidity in the storage environment of microcapsules increased the intensity of oxidation in the treatments stored in 32% humidity. Therefore, it can be concluded that the use of microencapsulation technique is a practical and effective method to increase the oxidative stability of fish oil for use in the food and drug industry. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the effect of using pork meat before rigor mortis for the preparation of mortadella with a 50% reduction in sodium chloride. Batters were prepared, in cutters, with these two raw materials varying the NaCl content by 50%. Physicochemical and microscopic analyses were carried out and greater emulsion stability, springiness, and cohesiveness were observed in samples prepared with raw material pre-rigor and without sodium reduction. It was noticed that the use of meat before rigor mortis did not result in the increase of the functional properties of the treatments with a reduction of NaCl, as expected since the attributes of emulsion stability, protein extraction yield, and hardness were inferior to post rigor mortis treatment. These results are probably due to the reduced processing time, since the initial temperature of the raw material was high, which indicates the importance of the process parameters in the elaboration of emulsified meat products. [ABSTRACT FROM AUTHOR]

The objective of the work was to preserve the quality of minimally processed (MP) cherry tomatoes during storage combining plasma activated water (PAW) washing treatment and sodium caseinate (SC) based edible coating by: 1) optimizing the sodium caseinate coating formulation to reduce the respiration rate of the product; 2) assessing the impact of the combination of (PAW) and coating on the quality of the product during shelf life. Cherry tomatoes (Solanum lycopersicum var. cerasiforme) were coated with SC blended with chitosan (CH) (2% CH/4% SC) or guar gum (GG) (8% SC/0,2 % GG; 8% SC/0,3 % GG; 8% SC/0,4 % GG)). Respiration rate results showed that SC/CH coating did not affect the respiration rate of MP cherry tomatoes, whereas SC/GG blends at 0.2 % was able to reduce the respiration rate of almost the 50% at 20°C. However, to avoid the surface stickiness, beeswax (BW) has been included to the matrix. PAW and coating preserved the colour of the product and increased the total polyphenol as well as the microbiological quality of the product during storage. [ABSTRACT FROM AUTHOR]

Food-approved biopolymeric stabilizers that can construct stable emulsions, but destabilize on purpose using a specific stimulus like pH change would be of great importance to food and pharmaceutical industries (bioactive delivery). However, such edible stabilizers are reasonably rare, since they must possess superb interfacial activity (rapid, robust, and reversible adsorption at the oil/water interface) to be efficient in the stabilization of such unique systems. Herein, we report the formation of sodium caseinate (SC)-κappa-carrageenan (kC) conjugates that can offer such stabilizing ability. SC-kC conjugates were prepared by wet-heating Maillard reaction after sonication pre-treatments (400 W, 20 kHz) for 10, 20, and 30 min. The SC-kC conjugation was confirmed by Fourier transform infrared spectroscopy, CD spectra, and glycation degree (GD). With increased sonication duration, a higher GD (59.75 ± 0.69% in 30 min) was observed, which led to an improved interfacial activity (higher adsorption quantity and rate at interface), lower particle size (< 500 nm) as well as higher emulsifying activity and stability indices. It was observed that the emulsion prepared with the 30 min ultrasonic conjugate had the lowest mean droplet size (1.65 ± 0.10 μm) and polydispersity index (0.46 ± 0.00) along with the highest absolute zeta potential value (-35.76 ± 0.54 mV). Furthermore, it was found that sonothermal glycation with kC empowered the SC to fabricate emulsions with excellent pH-responsive behaviors where it can be easily switched on (pH = 7) and off (pH = 4.5) over four cycles and remain stable with further emulsification. Therefore, unique emulsion systems with attributes desired for many applications can be fabricated by SC-kC conjugates. [ABSTRACT FROM AUTHOR]

This study investigated the effect of the combined use of sodium caseinate (CAS), commercial phosphatidylcholine (PC), and modified PCs on the physical and oxidative stability of 70% fish oil-in-water emulsions. Caffeic acid was covalently attached to both modified PCs (PCs originated from soy and eggs) in order to increase the antioxidant activity of PCs and investigate the advantage of bringing the antioxidant activity to the close proximity of the oil-water interface. Results showed that oxidative stability was improved when part of the PC was substituted with modified soy PC or egg PC. Emulsions containing a low concentration of modified PCs (10 wt.% of total PC) resulted in a prooxidative effect on the formation of hydroperoxides compared to emulsions with free caffeic acid. On the other hand, a decrease in the formation of volatile oxidation products was observed for emulsions containing higher levels of modified PCs (60 wt.% of total PC) compared to the emulsions with free caffeic acid added at its equivalent concentration. Increased concentrations of modified PCs provided better oxidative stability in high-fat emulsions, independent of the modified PC type. Moreover, when oxidation was initiated by producing singlet oxygen near a single oil droplet using a focused laser, fluorescence imaging showed that the oxidation did not propagate from one oil droplet to another oil droplet. [ABSTRACT FROM AUTHOR]

In order to prepare a more stable coconut oil emulsion, sodium caseinate (SC) and xanthan gum (XG) were combined as emulsifiers, and coconut oil was used as the oil phase, and the coconut oil emulsion was prepared by ultrasonic method. The average droplet sizes, Zeta-potentials, centrifugal stability and turbidity of emulsions were characterized to choose reasonable parameters concerning the ultrasonic treatment time, ultrasonic treatment power, mass fraction of oil phase, and pH values of aqueous phase, by the single factor test. The Box-Behnken response surface methodology (RSM) was used to optimize the parameter (including ultrasonic treatment power, ultrasonic treatment time, and pH values of aqueous phase) to prepare the stable emulsions. The optimal conditions were obtained as follows: Ultrasonic power 480 W, ultrasonic time 18 min, and pH7 of aqueous phase. Under this condition, the smallest droplets size of emulsions was obtained 304.5±13.2 nm. All coconut oil-based emulsions showed an extraordinary stability with heat treatment temperature of 40~90 ℃, pH6~8 and ion concentration of 0~0.5 mol/L, and the emulsion remained stable after three freeze-thaw cycles. The findings would provide a facile strategy to prepare stable coconut oil-based emulsions in the food processing.

Adding natural antimicrobial compounds to food packaging is a common method of producing active packaging. Nettle extract has antibacterial properties against both gram-positive and gram-negative bacteria. In this study, sodium caseinate films containing nettle extract (at three levels of 1, 3 and 5 w / w) were produced and their physical, mechanical, morphological, and antimicrobial properties were evaluated. The results showed that the inhibitory effect of films containing nettle extract on gram-positive bacteria was greater than on gram-negative bacteria. The addition of nettle extract to sodium caseinate-based films increased water solubility, water vapor permeability and thickness, and reduced film tensile strength, percentage of elongation at rupture, and transparency.Scanning electron microscopy images also confirmed the results. Based on the results, it can be concluded that nettle extract can be a suitable antimicrobial agent for the production of food films based on sodium caseinate, which retains their physical and mechanical properties, for packaging various foods, especially food. Sensitive to gram-positive bacterial species.

To investigate the bactericidal effect of slightly acidic hypochlorous water (SAHW) against Pseudomonas fragi and Pseudomonas fluorescens, the major spoilage bacteria of chilled meat and, more broadly, to improve its effectiveness in killing spoilage bacteria on the surface of chilled meat, we studied the stability of 50 mg/L SAHW combined with 0.02% sodium caseinate in terms of changes in effective chlorine concentration and pH during storage, and determined the total number of Pseudomonas in suspension and in inoculated chilled meat after treatment with both SAHW and sodium caseinate. The results showed that the mixture of SAHW and sodium caseinate was most stable under sealed and dark conditions. The bactericidal effect of SAHW on P. fragi and P. fluorescens in suspension was stronger than that of the mixture. The number of P. fragi was reduced by 6.16 and 2.26 (lg (CFU/mL)) by SAHW and the mixture with lethality rate of 85.20% and 31.26%, respectively. The numbers of P. fragi and P. fluorescens in inoculated meat were reduced by 1.74 and 1.87 (lg(CFU/mL)) by the mixture, respectively, which were 55.4% and 62.7% higher than those obtained using SAHW alone, respectively. Therefore, addition of the emulsifier can improve the bactericidal effect of SAHW on spoilage bacteria on chilled meat.

The aim of this study was to optimize the formation of sodium caseinate (CS) and gum arabic (GA) complexes through the Maillard reaction and to evaluate their effectiveness in improving the emulsification properties and stability of docosahexaenoic acid (DHA) nanoemulsions. First, the best target polysaccharides were selected, and the best modification conditions were determined using orthogonal experiments. Secondly, the response surface experiments were used to optimize the preparation process of the emulsion. The stability, in vitro digestion characteristics, and rheological characteristics of the emulsion prepared by means of CS–GA were compared with the emulsion prepared using a whey protein isolate (WPI). After the orthogonal test, the optimal modification conditions were determined to be a reaction time of 96 h, a CS–GA mass ratio of 1:2, a reaction temperature of 60 °C, and a degree of grafting of 44.91%. Changes in the infrared (IR), Raman, ultraviolet (UV), and endogenous fluorescence spectra also indicated that the complex structure was modified. The response surface test identified the optimal preparation process as follows: an emulsifier concentration of 5 g/L, an oil-phase concentration of 5 g/L, and a homogenization frequency of five, and the emulsion showed good stability. Therefore, the use of a nanoemulsion as a nanoscale DHA algal oil delivery system is very promising for extending the shelf life and improving the stability of food.

To improve the survivability of probiotics, Lactobacillus plantarum was microencapsulated using pufferfish skin gelatin (PSG)-based wall materials by spray-drying. This work investigated the protective effect of three different pH-dependent proteins (sodium caseinate (SC), soy protein isolate (SPI), and whey protein isolate (WPI)) combined with PSG on L. plantarum. The experimental results of spray-drying with an inlet temperature of 120 °C and an outlet temperature of 80 °C, storage at 4 °C for 6 months, simulated digestion, and turbidity indicated that PSG/SC had better stability and encapsulation effects and was more suitable to encapsulate L. plantarum than PSG/SPI and PSG/WPI. The optimum preparation conditions for L. plantarum microcapsules were a PSG/SC mass ratio of 2:1, an SC concentration of 20 g/L, and a cell concentration of 10 g/L. The encapsulation efficiency of the obtained microcapsules was 95.0%, and the survival rate was 94.2% in simulated gastric fluid for 2 h and 98.0% in simulated intestinal fluid for 2 h. Amino acid composition analysis exhibited that the imino acid and aspartic acid contents of PSG were 27.98 and 26.16 g/100 g protein, respectively, which was much higher than commercial bovine gelatin. This characteristic was favorable to the high encapsulation efficiency and stability of microcapsules. In vitro release experiments showed that the PSG/SC microcapsules did not disintegrate in simulated gastric fluid for 2 h but could completely release in simulated intestinal fluid for 2 h, which can maintain the high survivability of L. plantarum in simulated digestion. In general, this study demonstrated that microcapsules using PSG/SC as wall materials can effectively improve the survivability of probiotics and have great potential for application in probiotic products.

Milk synthesis exhibits a daily rhythm that is modified by the timing of feed intake. However, it is unknown how specific nutrients entrain this daily rhythm. Amino acids have an important role in milk synthesis, and may have a role in entrainment of mammary circadian rhythms. The objective of this study was to determine the effects of intestinally absorbed protein on daily rhythms of milk and milk component synthesis and key plasma hormones and metabolites. Nine lactating Holstein cows were assigned to 1 of 3 treatment sequences in a 3 × 3 Latin square. Treatments included abomasal infusions of 500 g/d of sodium caseinate either continuously throughout the day (CON), for 8 h/d from 0900 to 1700 h (DAY), or for 8 h/d from 2100 to 0500 h (NGT). Cows were milked every 6 h during the final 8 d of each period. A 24-h rhythm was fit to data using cosine analysis and the amplitude and acrophase were determined. Night infusion of protein decreased the daily milk yield and milk protein yield by 8.2% and 9.2%, respectively. Milk fat yield was increased 5.5% by DAY and milk fat concentration was increased 8.8% by NGT. Milk yield exhibited a daily rhythm in all treatments, with NGT increasing the amplitude of the daily rhythm 33% compared with CON. Milk fat concentration fit a daily rhythm in CON and NGT, but not DAY, whereas milk protein concentration fit a daily rhythm in CON and DAY, but not NGT. Moreover, DAY abolished the daily rhythm of plasma glucose concentration, but induced rhythms of plasma insulin and nonesterified fatty acid concentrations. Results suggest that feeding increased protein levels during the early part of the day may increase milk fat yield and modify energy metabolism through increased daily variation in insulin-stimulated lipid release, but additional research focused on feeding multiple diets across the day is required. [ABSTRACT FROM AUTHOR]

In this study, composite films were produced with the solution casting method from prepared solutions by adding 1%, 3%, 5%, and 7% silver nanoparticles (Ag NPs) to blends 60/40 (w/w) ratio of polyvinyl alcohol and sodium caseinate (NCS). Afterward, the films were crosslinked by dipped in a glutaraldehyde bath. This crosslinking method applied to the films did not cause any adverse effects on the surface views of the films. The occurred aldehyde groups confirmed crosslinking. The thermal stability increased with crosslinking and increasing Ag NPs amount. The 1% Ag NP added film showed the highest tensile strength compared with the crosslinked raw film. The lowest moisture content was observed in 5% and 7% AgNP‐added films. The used crosslinking method increased the crosslinking efficiency compared with the crosslinking method in solution, ensuring a decrease in the total soluble matter (TSM) amount of the films. In addition, the TSM value continued to decrease proportionally with the increasing amount of Ag NP compared with the raw crosslinked film. Through the lowest swelling rate, the 3% AgNP‐added film exhibited the highest crosslinking density. While the water vapor permeability rate of the crosslinked raw film increased, a proportional decrease was observed by increasing Ag NPs. The 7% Ag NP added film exhibited the best barrier property. All films showed antibacterial activity against Escherichia coli and Staphylococcus aureus. It is suggested that the produced composite films can be used as food packaging with an antibacterial effect. Highlights: PVA/NCS/Ag NPs blended composite films were obtained.The composite films were crosslinked in the glutaraldehyde bath.The crosslinked films exhibited high antibacterial activity.Low water vapor permeability and low swelling behavior were observed on films.Crosslinked PVA/NCS/Ag NPs films were suggested to be used as food packaging. [ABSTRACT FROM AUTHOR]

Thermal-denatured whey protein-milk fat emulsion gels with different degrees of pre-emulsification were prepared by pre-emulsifying milk fat with thermal-denatured whey protein and used in the preparation of reduced-sodium processed cheeses. The effect of the thermal-denatured whey protein pre-emulsification process on the texture and microstructure of reduced-sodium processed cheeses was evaluated by studying the composition, color, texture, functional properties, microstructure and sensory analysis of the processed cheeses. The results showed that compared with cheese without pre-emulsified fat (1.5% ES control), the moisture content of cheese with pre-emulsified 100% fat (1.5% ES100) increased by 5.81%, the L* values increased by 7.61%, the hardness increased by 43.24%, and the free oil release decreased by 38%. The microstructure showed that the particle size of fat was significantly reduced, and the distribution was more uniform. In addition, compared with the cheese added with 3% emulsifying salt (3% ES control), the amount of emulsifying salt in the 1.5% ES100 decreased by 50%, but the fat distribution of the two kinds of cheese tended to be consistent, and there was no obvious change in texture characteristics and meltability. Sensory scores increased with the increase in pre-emulsification degree. Overall, the pre-emulsification of milk fat with thermal-denatured whey protein can reduce the sodium content of processed cheese and improve its quality. [ABSTRACT FROM AUTHOR]

In this study, virgin coconut oil (VCO) nanoemulsions were prepared by ultrasonication using a sodium caseinate (SC) and xanthan gum (XG) complex as an emulsifier. The stability and digestion characteristics of SC/XG–VCO emulsions formed by co-adsorption and SC–VCO–XG emulsions formed by layer adsorption were compared. The stability of the two emulsions was studied under different pH, ionic strength, heat treatment, freeze–thaw cycles, and storage conditions, and the droplet size and zeta potential were used as indicators to assess the stability. In addition, the stability of oxidation and the digestive properties of both emulsions were studied. It was found that the SC–VCO–XG emulsions had better environmental stability, oxidative stability, storage stability, and digestibility compared to SC/XG–VCO emulsions. This study has shown that the formation method of protein–polysaccharide stabilized emulsions has an impact on the stability and digestibility properties of the emulsions, and that the emulsion carriers constructed by layer adsorption are more suitable for subsequent industrial production and development. [ABSTRACT FROM AUTHOR]

Summary: Spermiostasis (or sperm accumulation) is an ejaculatory dysfunction of common occurrence in referral reproductive practice with stallions. The accumulation of sperm in the epididymides, ducti deferens, and ampullae results in ejaculates with a high concentration of degenerated sperm. It is estimated that 5% of light‐breed stallions present this condition; however, the incidence is unknown in ponies as this condition has not been reported in these breeds. The present report describes the diagnosis and management of spermiostasis in a 16‐year‐old Shetland stallion presented for semen collection, evaluation, and cooling test. Semen collection resulted in 73 billion total sperm with necrozoospermia and 67% detached heads. Ten serial semen collections gradually improved sperm motility and morphology. There was no evidence of ampullary plugs in the semen filter throughout the collections. An additional semen collection was procured 48 h after collection 10 for a cooling test. Sodium caseinate cholesterol‐loaded cyclodextrin extender resulted in superior sperm motility compared to the native phosphocaseinate extender up to 48 h post‐cooling in two semen containers. Sixty days after the initial visit, the stallion returned for a semen freezing test. The ejaculate was normozoospermic, and the owner reported that the stallion had satisfactory fertility for live cover after discharge from the hospital. The thermal longevity test of the frozen‐thawed resulted in excellent motility after 120 min of storage at 37°C. In conclusion, herein, we described, apparently for the first time, the occurrence of spermiostasis in a pony stallion. We foresee that other practitioners managing similar clinical cases could have comparable outcomes. [ABSTRACT FROM AUTHOR]

The objective of this study is to explore the influence of proteins type and antioxidants on the physicochemical properties, in vitro digestion, and bioaccessibility of β‐carotene laden emulsions. The combination of rutin and whey protein isolate provides optimal bioaccessibility while also stabilizing the emulsion system and effectively preventing β‐carotene degradation. This is due to the amphiphilic rutin adsorbed into the interface of the emulsion stabilized by whey protein, resulting in partially replacing and further improving the physical and oxidative stability of the β‐carotene emulsion. Meanwhile, the rutin emulsions remain stable and carotene content is still higher (22.38–32.07%) than others even after digestion. Hence, these emulsions show great potential to be applied for delivering β‐carotene based on oil‐in‐water emulsions. This study provides valuable information to build up stable excipient emulsions for functional foods and nutraceuticals. Practical applications: β‐carotene is being exploited for a range of biomedical applications. Concentrate on the blend of antioxidants and proteins displaying various properties in β‐carotene O/W emulsions that can more likely convey β‐carotene to the body and better keep up with natural movement. [ABSTRACT FROM AUTHOR]

Curcumin is a polyphenolic compound that has been widely investigated for its health benefits. However, the clinical relevance of curcumin is limited due to its low water solubility and inefficient absorption. Therefore, curcumin is often encapsulated in nanocarriers to improve its delivery and function. In this study, composite nanoparticles composed of stearic acid-modified chitosan (SA-CS) and sodium caseinate (NaCas) were formed using sodium periodate-oxidized dextran with different molecular weights as a crosslinking agent. The effects of oxidized dextran (Odex) with different molecular weights on the composite nanoparticles were compared. The optimal SA-CS/NaCas/Odex composite nanoparticle (NPO) was obtained using an Odex (150 kDa)-to-SA-CS mass ratio of 2:1. Its size, polydispersity index (PDI), and zeta potential (ZP) were 130.2 nm, 0.149, and 25.4 mV, respectively. The particles were highly stable in simulated gastric fluid (SGF) in vitro, and their size and PDI were 172.3 nm and 0.263, respectively. The encapsulation rate of NPO loaded with curcumin (Cur-NPO) was 93% under optimal ultrasonic conditions. Compared with free curcumin, the sustained release of Cur-NPO significantly reduced to 17.9%, and free-radical-scavenging ability improved to 78.7%. In general, the optimal prepared NPO exhibited good GI stability and has potential applications in the formulation of orally bioactive hydrophobic drugs. [ABSTRACT FROM AUTHOR]

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Highlights: This food biopolymer-based biogel unites the challenging needs of elastic yet injectable wound dressing and skin bioelectronics in a single platform. This is the first demonstration of a hydrogel dressing that satisfies both deep and superficial wounds, and for the accelerated healing of diabetic wounds. Biogel-based flexible skin bioelectronic can serve as a "fever indicator" and monitoring human activities and tiny electrophysiological signals, providing important clinical information for the rehabilitation training of the wounded. An increasing utilization of wound-related therapeutic materials and skin bioelectronics urges the development of multifunctional biogels for personal therapy and health management. Nevertheless, conventional dressings and skin bioelectronics with single function, mechanical mismatches, and impracticality severely limit their widespread applications in clinical. Herein, we explore a gelling mechanism, fabrication method, and functionalization for broadly applicable food biopolymers-based biogels that unite the challenging needs of elastic yet injectable wound dressing and skin bioelectronics in a single system. We combine our biogels with functional nanomaterials, such as cuttlefish ink nanoparticles and silver nanowires, to endow the biogels with reactive oxygen species scavenging capacity and electrical conductivity, and finally realized the improvement in diabetic wound microenvironment and the monitoring of electrophysiological signals on skin. This line of research work sheds light on preparing food biopolymers-based biogels with multifunctional integration of wound treatment and smart medical treatment. [ABSTRACT FROM AUTHOR]

Iron deficiency anemia is a major public health problem caused by low iron intake or bioavailability. To overcome the problem of anemia, iron fortification of a variety of food products is being tested worldwide. Ferric sodium EDTA is a desirable iron source for food fortification due to its high bioavailability and ability to prevent binding of iron to phytates during absorption. This study investigated the application of double emulsions for encapsulation and controlled delivery of ferric sodium EDTA stabilized by the lipophilic Span®80 and hydrophilic complex of sodium alginate and sodium caseinate emulsifiers. The influence of factors such as the ratio of internal water to the oil phase, concentrations of alginate or Span®80 and the ratio of water-in-oil emulsion to the external water on internal (din) and external emulsion droplet sizes (dout) was studied by response surface methodology. The feasible range for selection of factors for achieving target values of din and dout was proposed by the response optimizer confirmed by the results of experiments. The results indicate that double emulsion systems may be useful for iron fortification of food products. [ABSTRACT FROM AUTHOR]

Cactus cladodes (Opuntia ficus-indica) is a valuable source of dietary fibers. In this study, peeled cladode powder was produced by air drying at 40 °C and was characterized for its color, dietary fiber content, and rheological behavior. Cladode powder aqueous suspensions of 3% w/w were prepared and the effect of protein (gelatin, sodium caseinate, and whey protein) or salts (NaCl/CaCl2) on the blend's viscosity was investigated. Additionally, cladode powder was incorporated in a soup model, aiming at substituting corn starch. Our powder had an appealing green color, but its deterioration was fast when it was exposed to light. A shear-thinning behavior was observed in all cladode-protein mixtures, but viscosity values depended considerably on the protein type and the pH values. Notably, gelatin addition led to higher apparent viscosity of cladode powder at pH 6, suggesting interactions with cladode mucilage, but this effect was reversed at pH 4, below gelatin isoelectric point. The Ostwald-de Waele model successfully correlated viscosity-shear rates data, whereas the Casson model presented a good fit mainly in starch containing systems. Corn starch substitution by cladode powder, in the soup model, led to lower consistency coefficient values. In soups, the logarithmic mixing law was applied at different corn starch: cladode powder ratios to highlight their possible interactions. The values obtained diverged slightly downwards from the logarithmic mixing law. When purified mucilage was added—instead of cladode powder—the samples diverged slightly upwards from the logarithmic mixing law. [ABSTRACT FROM AUTHOR]

The purpose of this study was to prepare an essential oil nanoemulsion and apply it to meat products to achieve antimicrobial effect. The nanoemulsion of lemon essential oil was produced by high power ultrasonication. The influences of ultrasonic power, ultrasonic time, and mass ratio of sodium caseinate to essential oil on the particle size were examined. The optimal conditions for preparing nanoemulsion were ultrasonic power 327 W, ultrasonic time 18 min, and sodium caseinate to essential oil mass ratio 4.23:1. Lower temperature was more conducive to the preservation of nanoemulsion. Compared to control and essential oil group, the nanoemulsion could decrease the total volatile basic nitrogen content and total bacterial colony in pork patties. When applied to pork patties, the nanoemulsion decreased the microbial diversity and inhibited the growth of a variety of microorganisms such as Bacillus, extending the storage time of pork patties. This study developed a novel and workable nanoemulsion for inhibiting bacteria of meat products. [ABSTRACT FROM AUTHOR]

Opuntia cactus fruit (prickly pear flesh and agricultural residues such as peels and stalks) is an important source of bioactive compounds, including betalains and phenolic compounds. In this work, two double emulsion W1/O/W2 formulations (A and B) were designed to encapsulate green extracts rich in betalains and phenolic compounds obtained from Opuntia stricta var. dillenii (OPD) fruits with the aim of improving their stability and protecting them during the in vitro gastrointestinal digestion process. In addition, the characterization of the double emulsions was studied by microscopy and the evaluation of their physical and physico-chemical parameters. Formulation A, based on Tween 20, showed smaller droplets (1.75 µm) and a higher physical stability than Formulation B, which was achieved with sodium caseinate (29.03 µm). Regarding the encapsulation efficiency of the individual bioactives, betalains showed the highest values (73.7 ± 6.7 to 96.9 ± 3.3%), followed by flavonoids (68.2 ± 5.9 to 95.9 ± 7.7%) and piscidic acid (71 ± 1.3 to 70.2 ± 5.7%) depending on the formulation and the bioactive compound. In vitro digestive stability and bioaccessibility of the individual bioactives increased when extracts were encapsulated for both formulations (67.1 to 253.1%) in comparison with the non-encapsulated ones (30.1 to 64.3%), except for neobetanin. Both formulations could be considered as appropriate microcarrier systems for green OPD extracts, especially formulation A. Further studies need to be conducted about the incorporation of these formulations to develop healthier foods. [ABSTRACT FROM AUTHOR]

In this research, yak butter (YB) microcapsule with different YB addition was successfully prepared by using maltodextrin/whey protein isolate/sodium caseinate as main wall materials. The microstructures, microencapsulation efficiency and possible sacculation mechanism was then analyzed. The in vitro intestinal digested behavior of the microcapsules affected by bile salts was monitored and investigated in details. The results indicated that microcapsules were hollow spheres with entrapped YB located in the wall materials. Higher YB addition resulted in inhomogeneous larger particles with decreased membrane thickness. H-bonding interactions between protein and carbohydrate ensured the integrity of the capsule wall. The in vitro digestion results suggested that the concentration of bile salts had significant impacts on the digestion behavior of microcapsules. The present of bile salts was necessary for pancreatin hydrolysis of wall material. Hydrolysis of pancreatin, emulsification of bile salt and its positive effect for pancreatin hydrolysis all happened during the digestion and affected the digested behavior in the end. This research would provide valuable information for the bioavailability of microcapsule in human gastrointestinal systems. [ABSTRACT FROM AUTHOR]

To improve the aqueous solubility and oral bioavailability of paclitaxel (PTX), a biomimetic system for oral administration of PTX was efficiently developed as an outer membrane vesicle (OMVs) of sodium caseinate (CAS) modified zein nanoparticles (OMVs-Zein-CAS-PTX-NPs) by Escherichia coli. To verify their structure and properties, the designed nanostructures were thoroughly characterized using various characterization techniques. The results indicated that hydrogen bonds and van der Waals forces mainly drove the interaction between PTX and Zein, but the complex is unstable. The physicochemical stability of PTX-loaded zein nanoparticles was improved by the addition of CAS. The biological characteristics of biofilms are reproduced by nanoparticles cloaked with outer membrane vesicles. OMVs-Zein-CAS-PTX-NPs delayed the release of PTX under simulated gastric and intestinal fluids due to OMVs protection. OMVs-Zein-CAS-PTX-NPs exhibited remarkable antitumor ability in vitro and improved the bioavailability of oral administration of PTX in vivo. Therefore, OMVs cloaked in nanoparticles may be a suitable delivery vehicle to provide an efficient application prospect for the oral administration of PTX. [ABSTRACT FROM AUTHOR]

Charged interfaces may play an important role in the fate of chemical reactions. Alterations in, for instance, the interfacial acidity of emulsions induced by the charge of the surfactant head group and associated counterions may change the ionization status of antioxidants, modifying their effective concentrations. The chemical reactivity between interfacial reactants and charged species of opposite charge (protons, metallic ions, etc.) is usually interpreted in terms of pseudophase ion-exchange models, treating the distribution of charged species in terms of partitioning and ion exchange. Here, we focus on analyzing the effects of charged interfaces on the oxidative stability of soybean oil-in-water (o/w) emulsions prepared with anionic (sodium dodecyl sulfate, SDS), cationic (cetyltrimethylammonium bromide, CTAB) and neutral (Tween 20) surfactants, and some of their mixtures, in the presence and absence of δ-tocopherol (δ-TOC). We have also determined the effective concentrations of δ-TOC in the oil, interfacial and aqueous regions of the intact emulsions. In the absence of δ-TOC, the relative oxidative stability order was CTAB < TW20 ~ TW20/CTAB < SDS. Surprisingly, upon the addition of δ-TOC, the relative order was SDS ≈ TW20 << TW20/CTAB < CTAB. These apparently surprising results can be rationalized in terms of the nice correlation that exists between the relative oxidative stability and the effective interfacial concentrations of δ-TOC in the various emulsions. The results emphasize the importance of considering the effective interfacial concentrations of antioxidants in interpreting their relative efficiency in emulsions. [ABSTRACT FROM AUTHOR]

Research background. Various approaches have been used to present functional lipids including lycopene in a palatable food form to consumers. However, being highly hydrophobic, lycopene is insoluble in aqueous systems and has a limited bioavailability in the body. Lycopene nanodispersion is expected to improve the properties of lycopene, but its stability and bioaccessibility are also affected by emulsifier type and environmental conditions such as pH, ionic strength and temperature. Experimental approach. The influence of soy lecithin, sodium caseinate and soy lecithin/sodium caseinate at 1:1 ratio on the physicochemical properties and stability of lycopene nanodispersion prepared using the emulsification-evaporation methods before and after treatment at different pH, ionic strength and temperature were investigated. The in vitro bioaccessibility of the nanodispersions was also studied. Results and conclusion. Under neutral pH conditions, nanodispersion stabilized with soy lecithin had the highest physical stability and the smallest particle size (78 nm), the lowest polydispersity index (PDI) value (0.180) and highest zeta potential (-64 mV) but the lowest lycopene concentration (1.826 mg/100 mL). Conversely, nanodispersion stabilized with sodium caseinate had the lowest physical stability. Combining the soy lecithin with sodium caseinate at 1:1 ratio resulted in a physically stable lycopene nanodispersion with the highest lycopene concentration (2.656 mg/100 mL). The lycopene nanodispersion produced by soy lecithin also had high physical stability under different pH range (pH=2-8) where the particle size, PDI and zeta potential remained fairly consistent. The nanodispersion containing sodium caseinate was unstable and droplet aggregation occurred when the pH was reduced close to the isoelectric point of sodium caseinate (pH=4-5). The particle size and PDI value of nanodispersion stabilized with soy lecithin and sodium caseinate mixture increased sharply when the NaCl concentration increased above 100 mM, while the soy lecithin and sodium caseinate counterparts were more stable. All of the nanodispersions showed good stability with respect to temperature changes (30–100 °C) except for the one stabilized by sodium caseinate, which exhibited an increased particle size when heated to above 60 °C. The combination of soy lecithin and sodium caseinate was found to increase the bioaccessibility of the lycopene nanodispersion. The physicochemical properties, stability and extent of the lycopene nanodispersion digestion highly depend on the emulsifier type. Novelty and scientific contribution. Producing a nanodispersion is considered one of the best ways to overcome the poor water solubility, stability and bioavailability issues of lycopene. Currently, studies related to lycopene-fortified delivery systems, particularly in the form of nanodispersion, are still limited. The information obtained on the physicochemical properties, stability and bioaccessibility of lycopene nanodispersion is useful for the development of an effective delivery system for various functional lipids.

In the modern world, shelf life extension of foods with a possibility of controlling their freshness and quality in real time is gaining increasing importance. To solve this task, the development of pH-sensitive films based on edible biopolymers with addition of anthocyans as a color indicator can be proposed. For this experiment, sodium caseinate/ agar-agar biocomposite films with different content of anthocyans from black carrot (Scorconera hispanica) in a range of 0 to 15 mass% in increments of 5 mass% were prepared. It was established that the anthocyan content did not affect the thickness and moisture content of the films; however, it significantly reduced their moisture absorption and transparence. Water vapor permeability of the biocomposite films increased with an increase in the content of the aqueous extract of anthocyans from black carrot, which can be linked with the formation of pores and microcracks in the biocomposite matrix. All films with anthocyans showed changes in color depending on the environmental pH, which intensities depended on the anthocyan content. Edible films based on the mixture of sodium caseinate and agar-agar can potentially be used in the food industry to determine freshness of foods, which spoilage results in pH changes.

Summary: This study first explored the competitive displacement of sodium caseinate (SC) and ovalbumin (OVA) by Tween 80 (TW) on the mechanical and microstructural properties of emulsified surimi systems. The interfacial tension of TW (8.02 ± 0.58 mN m−1) was significantly lower than that of SC (10.45 ± 0.62 mN m−1) and OVA (11.78 ± 0.69 mN m−1), and TW's addition significantly decreased the interfacial protein concentration in SC emulsion from 2.04 ± 0.18 to 1.31 ± 0.28 mg m−2 and OVA emulsion from 3.53 ± 0.04 to 2.51 ± 0.12 mg m−2 respectively (P < 0.05). The SC‐ and OVA‐emulsified gels exhibited higher hardness, adhesiveness, chewiness, gel strength, equilibrium stress, recovery rate and quality factor (Q) than TW/SC‐ or TW/OVA‐emulsified gels. Emulsion droplets are embedded in the gel matrix and evenly distributed in SC‐, OVA‐ and SC/OVA‐emulsified gel. However, in TW‐, TW/SC‐ and TW/OVA‐emulsified gel, local phase separation occurs between aggregated protein particles and oil droplets, resulting in highly heterogeneous structures. This study provides a valuable reference for utilising compound emulsifiers in the surimi industry. [ABSTRACT FROM AUTHOR]

Summary: Trypsin‐loaded beads were produced using alginate and chitosan ionotropic gelation. Effects of drying methods (air‐drying and freeze‐drying) on characteristics and relative trypsin activity (RTA) of beads were studied. More homogeneous, spherical and smoother surface with larger size of beads and higher RTA were obtained by freeze‐drying method than those of air‐drying. Trehalose and/or glycerol at different concentrations (2.5 and 5%, w/v) were added in encapsulating materials and RTA of beads after freeze‐drying and after simulated gastric digestion (SGD) was monitored. Freeze‐dried trypsin beads with 5% glycerol (FDTB‐G5) showed highest RTA after SGD. Moreover, highest degradation was attained when fish mince and sodium caseinate were hydrolysed with FDTB‐G5 at a level of 100% of proteins tested in in vitro simulated gastrointestinal tract. Therefore, FDTB‐G5 had better physical characteristics, which could withstand acidic condition and retain trypsin activity, thus favouring proteolysis when delivered to intestinal tract. [ABSTRACT FROM AUTHOR]

There is increasing interest in the development of biodegradable active packaging, as well as in the wide availability of resources and methods for its production. This study aimed to formulate and characterize biofilms with sodium caseinate (SC) and sorbitol (Sb), incorporating citral microparticles (CM) as antimicrobial. The active biofilms were prepared by the casting method and optimized by response surface methodology, minimizing transparency, opacity, and elastic modulus concerning the SC:Sb (between 1:0.5 and 1:1.5) and SC:CM (between 1:0.5 and 1:1.5) ratios. The thickness, color, mechanical, and microstructural properties of the biofilms made with the optimal conditions (the SC:Sb and SC:CM ratios of 1:0.91 and 1:0.95, respectively) were then characterized. In addition, Fourier transformed infrared (FT-IR) and mid-infrared (MID) spectroscopy were performed for qualitative purposes to assess the molecular interactions in the supplies and mixtures used in the formulation of the active biofilms. The optical, physical, and mechanical properties were experimentally evaluated at this optimum point. The FT-IR data indicate intermolecular interactions between the biofilm components. The active biofilms obtained under optimal conditions show a thickness of 150.0 µm, with acceptable optical and mechanical properties. The active biofilm obtained may be a promising material for the packaging of perishable fresh foods. The figure shows an abstract of the research experimental design. [ABSTRACT FROM AUTHOR]

Lactose and sodium caseinate were used as wall materials in microencapsulation of fish oil by spray drying. Thyme, rosemary, and laurel extracts were utilized to enhance oxidative stability. Efficiency of antioxidant capacity of plant extracts was compared with BHT. Fish oil encapsulates with rosemary extract exhibited better protection against lipid oxidation (0.36 mmol MDA/kg) than the control group (2.92 mmol MDA/kg) at +4 °C. Hue angle properties of encapsulated fish oil with the laurel extract showed the highest change. The lowest peroxide value (PV) was detected in the 1500 ppm rosemary group (5.13 mEq O2/kg oil) and 250 ppm BHT group (5.90 mEq O2/kg oil) after the spray drying. Also, these groups had the lowest TBARs values during the storage. It was observed that the pAV of CG2 (BHT Control), RE1 (1000 ppm rosemary extract), RE2 (1500 ppm rosemary extract), and LE2 (1500 ppm laurel extract) groups remained below six during 8 months of storage. Volatile components of encapsulated fish oil were the highest in control, thyme and laurel extracts compared to the microcapsules with rosemary extracts in terms of total aldehyde generation. Sensory analysis showed that fresh fish odor was better preserved with rosemary extract compared to other plant extracts. It was concluded that microencapsulation of fish oil with sodium caseinate and lactose as wall material and rosemary and laurel extracts as antioxidants enhanced the oxidative stability of the microcapsules. [ABSTRACT FROM AUTHOR]

In this study, sodium caseinate (NaCas), soy protein isolate (SPI), and whey protein isolate (WPI) were used as structural materials for the delivery of rutin, naringenin, curcumin, hesperidin, and catechin. For each polyphenol, the protein solution was brought to alkaline pH, and then the polyphenol and trehalose (as a cryo-protectant) were added. The mixtures were later acidified, and the co-precipitated products were lyophilized. Regardless of the type of protein used, the co-precipitation method exhibited relatively high entrapment efficiency and loading capacity for all five polyphenols. Several structural changes were seen in the scanning electron micrographs of all polyphenol–protein co-precipitates. This included a significant decrease in the crystallinity of the polyphenols, which was confirmed by X-ray diffraction analysis, where amorphous structures of rutin, naringenin, curcumin, hesperidin, and catechin were revealed after the treatment. Both the dispersibility and solubility of the lyophilized powders in water were improved dramatically (in some cases, >10-fold) after the treatment, with further improvements observed in these properties for the powders containing trehalose. Depending on the chemical structure and hydrophobicity of the tested polyphenols, there were differences observed in the degree and extent of the effect of the protein on different properties of the polyphenols. Overall, the findings of this study demonstrated that NaCas, WPI, and SPI can be used for the development of an efficient delivery system for hydrophobic polyphenols, which in turn can be incorporated into various functional foods or used as supplements in the nutraceutical industry. [ABSTRACT FROM AUTHOR]

Rhinoviruses (RVs) are the major cause of common cold, a respiratory disease that generally takes a mild course. However, occasionally, RV infection can lead to serious complications in patients debilitated by other ailments, e.g., asthma. Colds are a huge socioeconomic burden as neither vaccines nor other treatments are available. The many existing drug candidates either stabilize the capsid or inhibit the viral RNA polymerase, the viral proteinases, or the functions of other non-structural viral proteins; however, none has been approved by the FDA. Focusing on the genomic RNA as a possible target for antivirals, we asked whether stabilizing RNA secondary structures might inhibit the viral replication cycle. These secondary structures include G-quadruplexes (GQs), which are guanine-rich sequence stretches forming planar guanine tetrads via Hoogsteen base pairing with two or more of them stacking on top of each other; a number of small molecular drug candidates increase the energy required for their unfolding. The propensity of G-quadruplex formation can be predicted with bioinformatics tools and is expressed as a GQ score. Synthetic RNA oligonucleotides derived from the RV-A2 genome with sequences corresponding to the highest and lowest GQ scores indeed exhibited characteristics of GQs. In vivo, the GQ-stabilizing compounds, pyridostatin and PhenDC3, interfered with viral uncoating in Na+ but not in K+-containing phosphate buffers. The thermostability studies and ultrastructural imaging of protein-free viral RNA cores suggest that Na+ keeps the encapsulated genome more open, allowing PDS and PhenDC3 to diffuse into the quasi-crystalline RNA and promote the formation and/or stabilization of GQs; the resulting conformational changes impair RNA unraveling and release from the virion. Preliminary reports have been published. [ABSTRACT FROM AUTHOR]

The paper presents the modeling of the recipe composition of dry protein dairy products for boysathletes of special purpose. The recipe composition of dry protein dairy products "Banana" and "Chocolate" for male athletes, intended for building muscle tissue, using dry sodium caseinate or its mixture with dry skimmed milk as dry protein concentrates, was modeled; recipe composition of dry protein milk products "Banana" and "Chocolate" for male athletes, intended for the restoration and regeneration of blood proteins, using as dry protein concentrates KSB-UF-65 or its mixture with dry skimmed milk, as well as recipe composition dry protein dairy products "Banana" and "Chocolate" for male athletes, intended for building muscle tissue, restoring and regenerating blood proteins, using as dry protein concentrates a mixture of dry sodium caseinate and KSB-UF-65 (or a mixture of dry sodium caseinate, KSB-UF-65 and dry skimmed milk). In the recipes of dry protein dairy products "Banana" and "Chocolate" based on the analysis of literary and patent sources, the mass fraction of lactulose and highly methoxylated pectin is substantiated - 4.04% and 4.04%, respectively, which ensures the content of both physiologically functional food ingredients in the reconstituted product 0.5% each. The organoleptic parameters of reconstituted milkshakes for male athletes "Banana" and "Chocolate" were determined, the mass fraction of fructose in the target dry products was substantiated - 22.6%, which corresponds to its content in the reconstituted cocktail of 2.8%. The rational number of viable cells of Bifidobacterium longum ssp. animalis Bb-12 in dry protein milk products for male athletes - not less than 1×107 CFU/g. Such a content of viable cells of Bifidobacterium longum ssp. animalis Bb-12 is achieved by adding 100 g of FD DVS Bb-12 starter to the target products. Model formulations of dry protein dairy products for boys-athletes of special purpose, enriched with probiotic cultures of Bifidobacterium longum ssp. animalis Bb-12 were calculated. [ABSTRACT FROM AUTHOR]

Ultrasound-assisted emulsification is an emerging technology as it provides several advantages over conventional emulsification methods. Oil–water emulsions are generally designed to encapsulate, protect, and deliver oil-soluble functional ingredients while double emulsions are used to deliver both water-soluble and oil-soluble functional ingredients simultaneously. Poor stability and less encapsulation efficiency are the main challenges associated with the double emulsification process. Ultrasound can be used as an efficient technology to obtain more stable primary and double emulsions with desired emulsification properties under control processing conditions. This review discusses the factors affecting the properties of milk protein-stabilized primary and double emulsions under sono-emulsification. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The perishability of paneer, a popular and nutritious dairy product, poses a serious threat to its marketability. This study is focused on applying an optimized edible coating based on Sodium caseinate (SC) and clove bud essential oil on paneer. The ingredients, SC, glycerol, pectin solution, and clove bud essential oil were optimized using the Central Composite Rotatable Design (CCRD) of response surface methodology and the results showed that the experimental data could be adequately fitted to a second-order polynomial model with a satisfactory Coefficient of determination (R2 > 50%). The optimized formulation of the coating solution, obtained after validation and verification, was 13% SC, 3% glycerol, 1.25% pectin, and 0.3% clove bud essential oil. [ABSTRACT FROM AUTHOR]

Starch and plant or animal proteins represent a rich source that can be used for fortifying meat products. The present study aimed to analyze how the different additives used (soy protein isolate, chickpea flour, lupine concentrate, sodium caseinate and starch, in 2% concentration) influence the rheological properties of beef emulsions and gels, cooking losses and the texture of the finished products. Rheological parameters G' (storage modulus), G* (complex modulus) and Delta angle were determined by increasing the temperature from 5 to 70 °C, with a rate of 1 °C/min. The study highlighted that the addition of vegetable proteins (soy, chickpeas and lupine) improved strength of meat gels (G' > 1057.8 Pa), while the addition of sodium caseinate and starch reduced the consistency of the gel network structure (G' < 1057.8 Pa). All additions led to a decrease in heat treatment losses (a reduction of maximum 62% of cooking loss, from 11.89% for control to 4.54% in case of samples with added starch) and the hardness of heat-treated products. The maximum reduction of hardness was observed for samples with added starch, from 2.83 kgf to 1.08 kgf. [ABSTRACT FROM AUTHOR]

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The dry heat treatment (DHT) of starch and hydrocolloid mixtures is gaining acknowledgement since hydrocolloids can enhance the efficiency of DHT. However, the DHT of a starch–protein mixture has been less investigated. In this study, the effects of different proteins including sodium caseinate (SC), gelatin, and whey protein isolate (WPI) added to high amylose and waxy corn starches (HACS and WCS, respectively) prepared by the dry mixing and wet method before and after DHT were studied. The DHT of both starches with WPI and SC prepared by the wet method increased the peak viscosity, but no change was observed when gelatin was added. Dry mixing of HACS with the proteins did not affect the peak viscosity before and after DHT. The gelatinization temperatures and enthalpy of both starches showed a slight decrease with the addition of all proteins and reduced further after DHT. The firmness, gumminess, and cohesiveness of the samples decreased upon DHT. The SEM results revealed that the granules were coated by proteins and formed clusters. Particle size analysis showed an increase in the particle size with the addition of proteins, which reduced after DHT. Under the conditions used, the wet method was more successful than dry mixing and the effects of WPI > SC > gelatin in enhancing the physicochemical properties of the tested starches after DHT. [ABSTRACT FROM AUTHOR]

A new focus with respect to the extraction of plant protein is that ingredient enrichment should target functionality instead of pursuing purity. Herein, the sequence aqueous extraction method was used to co-enrich five protein-polysaccharide natural fractions from flaxseed meal, and their composition, structure, and functional properties were investigated. The total recovery rate of flaxseed protein obtained by the sequence extraction approach was more than 80%, which was far higher than the existing reports. The defatted flaxseed meal was soaked by deionized water to obtain fraction 1 (supernatant), and the residue was further treated to get fraction 2 (supernatant) and 3 (precipitate) through weak alkali solubilization. Part of the fraction 2 was taken out, followed by adjusting its pH to 4.2. After centrifuging, the albumin-rich supernatant and precipitate with protein content of 73.05% were gained and labeled as fraction 4 and fraction 5. The solubility of fraction 2 and 4 exceeded 90%, and the foaming ability and stability of fraction 5 were 12.76 times and 9.89 times higher than commercial flaxseed protein, respectively. The emulsifying properties of fractions 1, 2, and 5 were all greater than that of commercial sodium caseinate, implying that these fractions could be utilized as high-efficiency emulsifiers. Cryo-SEM results showed that polysaccharides in fractions were beneficial to the formation of network structure and induced the formation of tighter and smoother interfacial layers, which could prevent emulsion flocculation, disproportionation, and coalescence. This study provides a reference to promote the high-value utilization of flaxseed meals. [ABSTRACT FROM AUTHOR]

This study aimed to develop an oil-in-water emulsion with the presence of proteins, to be used as an ingredient in meat products. The emulsion can be used to increase the protein content of the final formulation, and the effect of the presence of proteins in the emulsion was assessed in terms of rheological and sensory properties of the meat products. Five emulsion formulations were designed, by changing the ratios of sodium caseinate, beef rumen, sunflower oil, and water. The emulsion formulated with 10% sodium caseinate, 10% beef rumen, 35% oil, and 45% water provided the optimal protein:fat/oil:water ratio and was suggested for further use as an additive in meat products. It was determined that the addition of 15-20% of O/W emulsion in the composition of forcemeats increases the water and fat-holding capacities and emulsifying ability to the maximum rate compared to the sample without O/W emulsion, which improves the consistency of minced meat. It was found that the addition of 15% of O/W emulsion increases the total number of PUFA up to 55.7%, MUFA up to 25.2%, while the content of SFA decreased to 19.2%. [ABSTRACT FROM AUTHOR]

In many parts of the world, sodium consumption is higher than recommended levels, representing one of the most important food‐related health challenges and leading to considerable economical costs for society. Therefore, there is a need to find technical solutions for sodium reduction that can be implemented by food producers and within food services. The aims of this review are to discuss the barriers related to sodium reduction and to highlight a variety of technical solutions. The barriers relate to consumer perception, microbiology, processing, and physicochemistry. Existing technical solutions include inhomogeneous salt distribution, coated salt particles, changing particle sizes and forms, surface coating, multisensory combinations, sodium replacements, double emulsions, adapted serum release by microstructure design, and adapted brittleness by microstructure design. These solutions, their implementation and the associated challenges, and applicable product categories are described. Some of these solutions are ready for use or are in their early development stages. Many solutions are promising, but in most cases, some form of adaptation or optimization is needed before application in specific products, and care must always be taken to ensure food safety. For instance, further research and innovation are required in the dynamic evolution of saltiness perception, consumer acceptance, the binding and migration of sodium, juiciness, microbiological safety, and the timing of salt addition during processing. Once implemented, these solutions will undoubtedly support food producers and food services in reducing sodium content and extend the application of the solutions to different foods. [ABSTRACT FROM AUTHOR]

Bio-based packaging materials are promising alternatives to petroleum-based plastics. Paper-based packaging materials are candidates for improving food sustainability; however, paper has poor gas and water vapor barrier properties. In this study, entirely bio-based sodium caseinate (CasNa)-coated papers with two plasticizers, glycerol (GY) and sorbitol (SO), were prepared. The morphological and chemical structure, burst strength, tensile strength, elongation at break, air permeability, surface properties, and thermal stability of the pristine CasNa-, CasNa/GY-, and CasNa/SO-coated papers were evaluated. The use of GY and SO strongly affected the tensile strength, elongation at break, and air barrier of the CasNa/GY- and CasNa/SO-coated paper. The air barrier and flexibility of the CasNa/GY-coated papers were higher than those of the CasNa/SO-coated papers. Compared to SO, GY better coated and penetrated the CasNa matrix, which positively affected the chemical and morphological structure of the coating layer and the interaction between the coating layer and paper. Overall, CasNa/GY was superior to the CasNa/SO coating. CasNa/GY-coated papers may be a good alternative for packaging materials in the food, medical, and electronic sectors, which would promote sustainability. [ABSTRACT FROM AUTHOR]

Oil-in-water emulsions contain the inner oil phase, the protein membrane at the interface and the aqueous phase. In this study, the spatial partition of resveratrol was investigated in sunflower oil, fish oil, medium-chain triglyceride (MCT) and peppermint oil emulsions stabilized by native whey protein isolate (WPI), heat-denatured WPI and sodium caseinate. Resveratrol was added in the aqueous phase of emulsions and its partition was analyzed in term of resveratrol solubility in bulk oil and in the aqueous phase of protein, protein concentration and interfacial protein. The final concentrations of resveratrol in the aqueous phase were basically greater than those in the oil phase of fish oil, sunflower oil and MCT oil emulsions, while the final concentrations of resveratrol in the oil phase were greater than those in the aqueous phase of peppermint oil emulsions. The difference in the interfacial partition of resveratrol and proteins increased as the polyphenol solubility in bulk oil increased. Resveratrol solubility in the oil phase drove its transfer from the aqueous phase into the oil phase in all emulsions, except that the interfacial protein also contributed to the transfer in fish oil emulsions. The oil–water interface provided the microenvironment for the enrichment of resveratrol by proteins. [ABSTRACT FROM AUTHOR]

Introduction: The spread of microbial diseases caused by food has led to extensive research in order to discover new ways to control microbial growth in food while maintaining their quality, freshness and safety. Coating food with biopolymers is one of the ways to improve the organoleptic properties of products. In order to increase the positive effects of this process, appropriate plant extracts and essential oils can be used. In addition to creating a good taste, these herbal compounds mainly have antimicrobial and antioxidant properties. The inclusion of this material in the formulation of coatings is mainly to improve their antimicrobial properties. The use of food coatings have advantages such as being biodegradable, having nutritional value, preventing or postponing microbial spoilage, preventing moisture absorption or dehydration, preventing the destruction of nutritious compounds due to unwanted reactions such as oxidation and The browning reactions prevent the juice from leaving the meat and also act as a carrier of additives such as antimicrobial compounds, antioxidants, flavorings and colors. One of the biodegradable compounds that can be used to prepare films is sodium caseinate. This substance is highly soluble and can spread very quickly in an aqueous mixture and become homogenized in the presence of oil or fat. Roman nettle (Urtica pilulifera) is a one-or two-year-old plant and is one of the native medicinal plants of West Azerbaijan region, which has extensive therapeutic, antioxidant and antimicrobial properties. This extracts have high inhibitory activity against the growth of gram-positive, gram-negative bacteria; Therefore, nettle extract can be used as one of the natural antioxidant and antimicrobial compounds in the packaging industry. In this research, the physical and mechanical properties of the sodium caseinate edible film containing this extract were investigated and its effectiveness in inhibiting the growth of food poisoning and contaminating agents was investigated. Materials and methods: Two bacterial strains of Escherichia coli H7:O157 and Staphylococcus aureus were selected to investigate the antimicrobial properties of the produced films. When preparing a liquid culture of bacteria, one full loop of each bacterial sample was removed and cultured under completely sterile conditions in 50 ml of Moller Hinton Broth liquid medium, then at 37 °C and 140-150 rpm for 24 h in a machine. The process of diluting cultures using sterile distilled water until the microbial population was 1x106CFU/ml. 10 g of sodium caseinate was dissolved in 150 g of distilled water containing determined amounts of glycerol at a temperature of 80 ± 5 °C and a stirring speed of 550 rpm then Nettle extract in three concentration levels 0, 1, 3 and 5 (%W/W) along with Tween 80 emulsifier to the amount of 30% of the weight of the essential oil was added to the control film solution and by a thermal stirrer at a speed of 550 rpm for 1 min. 5 were uniformly distributed in the solution at a temperature of 60±5°C. The prepared solutions were poured amount of 35 ml in the glass plates. Then drying the samples was 13.5 h at 40 °C. The dried films were slowly separated from the plates and stored in desiccators containing saturated magnesium nitrate solution with relative humidity of 50% and temperature of 25°C for experiments. Measuring the thickness of the films-solubility of the films in water - measuring the transparency - determining the WVP- determining the mechanical properties-studying the microstructure of the samples was done through SEM. Experiments were determined based on a completely randomized design using the factorial test. Comparison of average data was done at 5% probability level based on One Way ANOVA test using Mini Tab version 17 software. Results and discussion: The results related to the evaluation of the physical characteristics of the antimicrobial films showed that with the increase in the nettle extract concentration, the thickness of the film samples increased from 85 μ in the control sample to 91 μ in the sample containing 5% essential oil, but this increase was not significant (P>0.05). According to the electron microscope images, with the addition of antimicrobial extract, the production films were found to have a spongy texture. As the water molecules were trapped in these pores, the humidity and swelling of the films increased and as a result, their thickness increased. Adding extract to the samples reduced the transparency so that at 1 and 3% level, this change was not statistically significant (P>0.05); But at the 5% level, it decreased significantly (P<0.05). Adding the extract to the samples increased the solubility significantly (P<0.05) due to the increase of pores in the structure of the films, which is due to the destruction of the film layers and subsequently the ease of water entering the polymer matrix. The surface of the sodium caseinate films was uneven due to the swelling of the biopolymer chains; But this unevenness did not disturb the order and coherence of the film and the matrix still maintained its compact structure, the microscopic images also confirm this. The WVP in the control film was 3.36 ± 9.79 × 10- 11. Although the hydrophobic nature of the extract could affect the hydrophilic-hydrophobic characteristics of the films; But physical factors had a major effect on the WVP. As mentioned before, it seems that the spongy structure created in the films containing nettle extract was caused by the disruption of the regular structure of the polymer chains due to the presence of compounds in the extract. This phenomenon increased the permeability to water vapor significantly (P<0.05). The tensile strength of the control film based on sodium caseinate was 7.97 ± 0.60 MPa. The tensile strength values of films containing extract with a concentration of 5% were significantly (P<0.05) lower than the control film. The decrease in tensile strength of antimicrobial films was due to the destruction of the film network as a result of the addition of nettle extract can play the role of softener in films and as a result reduce the tensile strength of the film and improve the elongation at break of the film.The addition of extract led to the creation of transparent areas of inhibition around the films, and with the increase in the concentration of the extract, the inhibition area increased significantly (P<0.05). was more effective than Escherichia coli (gram negative). The images related to the SEM of different film samples indicate that the control film sample has a smooth, dense and uniform surface. The sample images of the film containing antimicrobial extract indicate the presence of many pores and holes on the surface. Conclusions: Considering the need to develop green packaging films in the food industry, in this research the physical, mechanical, morphological and antimicrobial properties of sodium caseinate films containing nettle extract were investigated. Adding nettle extract to edible films caused a decrease in transparency by creating a spongy structure, and due to the increase of pores in the films' structure, it increased the film's solubility and permeability to water vapor. The tensile strength of the films also decreased when the extract entered the film matrix and disrupted the network order. Films containing nettle extract in microbial tests showed larger inhibition areas compared to the control film, and the resistance of gram-positive bacteria (Staphylococcus aureus) to the antimicrobial film containing nettle extract compared to gram-negative bacteria (Escherichia coli) Lower. [ABSTRACT FROM AUTHOR]