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Approximately 70% of adults worldwide are affected by lactose malabsorption. Symptomatic lactose malabsorption is also known as lactose intolerance characterized by indigestion symptoms such as bloating, abdominal pain, and diarrhea. While many lactase-based approaches to relieve lactose intolerance are emerging, there has been a lack of timely and comprehensive evaluation of these approaches. Here, we summarize the application of lactase to relieve lactose intolerance. Specifically, we first introduce the classification of lactose intolerance and its harm, and then describe traditional methods to relieve lactose intolerance in which lactase is immobilized and used to eliminate lactose in food. Finally, we summarize the methods used to immobilize lactase. However, lactose-free diet can cause harm to human health, and lactase delivery as a dietary supplement can better address the nutritional and health needs of lactose-intolerant individuals. We then summarize the challenges associated with these new lactase preparations and the development of oral lactase delivery systems. Finally, we discuss the novel methods for lactase delivery, possibilities of improving its targeted delivery, and the remaining challenges. This review is expected to help rational design of effective oral lactase delivery platforms. • Classification and harm of lactose intolerance were comprehensively introduced. • The challenges associated with lactose-free products were summarized. • New insights in the methods for immobilizing lactase were provided. • The development status of oral lactase delivery systems was presented. • Novel methods for lactase delivery and challenges were discussed. [ABSTRACT FROM AUTHOR]

An AIE dual-reactive supramolecular probe has been devised for the first time to simultaneously measure endogenous lipase and α-amylase activity in a homogeneous system. Fluorescence quantitative analysis of lipase and α-amylase in real biological samples enables rapid and accurate diagnosis of diseases. [ABSTRACT FROM AUTHOR]

α‐Amylase, an essential biomarker in pancreas related diseases and perform a major role in carbohydrates metabolism. Hence, monitoring the dynamic changes of α‐amylase is crucial for better clinical diagnosis of diseases. However, the existing methods are suffered from low sensitivity, time consumption and indirect assay with aid of tool enzyme or inhibitor of competitive substrates, the rapid and non‐destructive sensing of α‐amylase in biological samples was highly desired. In this work, a very simple tetraphenylethylene motif and γ‐cyclodextrin based supramolecular fluometric sensing system was firstly established. This system has no emission signal in aqueous media for the freely rotation of phenyl rings in the cavity of γ‐cyclodextrin, but the AIE residues can be released in to water after the α‐amylase hydrolysing γ‐cyclodextrin, then turn on the fluorescence. In this system, the detection limit is calculated to be 0.007 U mL−1 in MES buffer with a linear range of 0–0.35 U mL−1, having excellent selectivity to α‐amylase compared to other proteins. At last, our probe can be applied to the quantitative analysis of α‐amylase in human serum, showing potential in point of care testing. How to be a good guest: A supramolecular probe based on the tetraphenylethylene motif and γ‐cyclodextrin host–guest inclusion for α‐amylase recognition was designed and synthesized. The specific cleavage of the 1,4‐glycosidic bonds in cyclodextrin by α‐amylase results in the release of the guest molecule TPESO3Na, a relatively amphiphilic moiety that self‐assembles into a highly fluorescent micelle, thus giving rise to "turn‐on" fluorescent signals. [ABSTRACT FROM AUTHOR]

Abstract High-fat diet (HFD) consumption induces oxidative stress and microbial dysbiosis, the latter of which plays a vital role in the development of metabolic syndrome. We hypothesized that sinapic acid and resveratrol treatment might be a potential strategy to ameliorate the redox state and gut microbiota composition imbalance. In this study, rats were randomised into five groups and fed a high-fat diet supplemented with resveratrol (400 mg/kg), sinapic acid (200 mg/kg) or a combination of both polyphenols. Administration of resveratrol effectively reduced fasting blood glucose levels (p < 0.05) and increased the HDL-c levels (p < 0.05). Reactive oxygen species and malondialdehyde levels were decreased in the colon (p < 0.05), total antioxidant capacity was increased in liver (p < 0.05) by sinapic acid consumption in HFD rats. Moreover, polyphenol supplementation impacted the intestinal microbiome at different taxonomic levels by improving the proportion of butyrate producer Blautia (p < 0.05) and Dorea (p < 0.01) in the Lachaospiraceae family and inhibiting the growth of bacterial species associated with diseases and inflammation such as Bacteroides (p < 0.05) and Desulfovibrionaceaesp (p < 0.01). Spearman correlation analysis showed that some oxidative stress variables were directly correlated with changes in gut microbiota. Our findings demonstrated qualitative differences between the treatments in their abilities to alleviate HFD-induced oxidative stress and modulate the gut microbiota. These findings might be helpful to better understand the effects of bioactive constituents on nutrition for human health. Graphical abstract Unlabelled Image Highlights • Resveratrol and sinapic acid can ameliorate the redox state in HFD rats. • Polyphenols consumption can modulate the gut microbiota without changing the Firmicutes / Bacteroidetes ratio. • The suppression of oxidative stress by two Polyphenols was associated with improved diversity of the gut microbiota. [ABSTRACT FROM AUTHOR]

The present study aimed to use a chemometric study to compare the in-vitro antioxidant activities and bioactive compounds of flaxseed based on the variety and geographical origins, and further explore the specific components constructed the endogenous antioxidant system of flaxseed in China. The differential contents of α-linolenic acid (35.83-58.91%), lignans (11.37-33.31 mg/g), total phenolic acids (109.93-246.88 mg/100 g) and phytosterols (56.52-125.12 mg/g) of 32 flaxseed varieties were observed. Concomitantly, the in-vitro antioxidant activities varied from 32.56 to 46.22 mg TE/100 g, 0.58 to 1.08 mg TE/g, and 14.22 to 36.14 mmol TE/g as determined by the 2,2’-diphenyl-1-picrylhydrazyl radical (DPPH), ferric reducing antioxidant power (FRAP) and 2,2′-azinobis-(3-ethylbenzthiazoline 6-sulfonic acid) (ABTS) assays, respectively. Significant correlations were found between the antioxidant activities and contents of free syringic acid, p-coumaric acid glucoside and secoisolariciresinol diglucoside (SDG) (p < 0.01). Principal component analysis showed a relatively dispersed distribution between samples, which was not effective enough to determine the geographical origins of the flaxseed samples. Hierarchical cluster analysis allowed flaxseed samples to be grouped based on their in-vitro antioxidant activities and bioactive component contents, primarily in relation to variety specificity. [ABSTRACT FROM AUTHOR]

In the present, oil pressing is still the main process for extracting oil from flaxseed in China, but it cannot achieve efficient utilization of functional materials in flaxseed, such as flaxseed gum and lignin secoisolariciresinol diglycoside (SDG). So a comprehensive process that produces multiple products from flaxseed needs to be developed. On the basis of the structural characteristics that the flaxseed gum is in the outermost layer of flaxseeds, the grinding degumming technology using high-speed rotating sand roller grind flaxseed surface is studied before in our laboratory. Model 150 flaxseed degumming machine was designed and manufactured according to this technology, it is composes of motor, sand roller, sieve, gum powder collector etc. Electronic motor is used in the machine to drive the sand roller with high-speed rotation inner the sieve to grind flaxseed, the gum powder flow out the sieve and is collected, the sand roller length and diameter is 800 and 146 mm, the cylindrical sieve diameter is 158 mm with uniform distribution of F1.5 mm sieve size. In this paper, the feasibility of Model 150 flaxseed degumming machine was studied. Based on that, the research work of flaxseed degumming and oil pressing co-process was carried out with the commodity flaxseed from Gansu as the research material. The results showed that: the machine was able to obtain flaxseed gum-powder successfully when flaxseed flow rate was controlled at 40 to 220 kg/h. The rate of gum-powder grinded from flaxseed was 6.5%±0.3%. The viscosity of the defatted gum-powder was (5100 ± 520) mPaos. The oil contents of flaxseed and the degummed flaxseed were 39.30%±0.25% and 41.62%±0.22%, respectively. By using the method of adding 30% flaxseed cake to degummed flaxseed, the oil of degummed flaxseed can be screw pressed successfully. The oil yield pressed from degummed flaxseed was 34.65%±0.43%, higher than that pressed twice from flaxseed (33.94% ± 0.43%)when the flaxseed was pressed with the screw pressing machine without degumming. By the combination of degumming and screw-pressing for flaxseed processing, two benefits were achieved, they were: increase number of products and high pressed oil yield. The research results can provide reference for flaxseed processing. [ABSTRACT FROM AUTHOR]

The main proposal of this study was to evaluate in vivo whether flaxseed oils fortified with micronutrients would have beneficial effects on lipid profile and antioxidant status in high-fat fed rats. Male Wistar rats were fed synthetic diets containing 10% of flaxseed oil (FO), phytosterols (PS) fortified FO (PS-FO), vitamin E (VE) fortified FO (VE-FO), VE, and PS fortified FO (VE-PS-FO), respectively, for 4 wk. The results showed that VE fortified FO enhanced the enzymatic (SOD and GPX) and nonenzymatic (GSH and VE) antioxidant system, lowered the lipid peroxide (TBARS) concentration compared with FO ( P < 0.05). And FO fortified with PS significantly reduced the plasma TG, TC and LDL-C levels, and hepatic TG and TC levels of rats compared with FO ( P < 0.05), but had no significant effect on antioxidant defense capacities. Combined addition of VE and PS in FO had a synergetic effect. These results indicated that flaxseed oils fortified micronutrients VE and PS may contribute to reduce the risk factors of cardiovascular disease (CVD) by improving plasma antioxidant defenses and lipids profiles. Practical Application: Flaxseed oil usually contains greater than 50% of alpha-linolenic acid (ALA) and is a desire origin for n-3 PUFA. But consuming high dose of n-3 PUFA could lead to oxidative damage through free radical-chain reaction in cellular and subcellular membranes. Our studies showed that a regular intake of VE and PS fortified flaxseed oils increased antioxidant defenses and ameliorated lipids profile in high-fat fed rats, and these indicated that the flaxseed oil fortified with these micronutrients might reduce the incidence of CVD. [ABSTRACT FROM AUTHOR]

Abstract: In this study, the functional properties of Ginkgo seed protein isolate (GPI), Ginkgo seed globulin protein (GGP) and Ginkgo seed albumin protein (GAP) extracted from Ginkgo biloba seeds were investigated. The protein contents of GPI, GGP and GAP were 91.0%, 93.4% and 87.8%, respectively in the samples in which the sugar, polyphenol and crude fibre were removed by the preparation procedure. For functional properties of Ginkgo seed proteins in the natural state, GAP showed the highest oil-absorption capacity (9.3ml/g), foaming capacity (67.8%), emulsifying capacity (65.4%) and emulsion stability (90.6%); while GPI showed the highest water absorption capacity (1.93ml/g), and GGP showed the highest foam stability (55.5%). The differences of the chemical components, surface hydrophobicity, disulphide bond (SS) and sulfhydryl group (SH) contents of GPI, GGP and GAP, which were correlated significantly with functional properties of Ginkgo seed proteins, were also investigated. The improved functional properties, such as water absorption capacity, solubility, foaming properties and emulsifying properties of Ginkgo seed proteins were observed in a pH range of 8.0–10.0 or sodium chloride concentration of 0.5–0.75M. [ABSTRACT FROM AUTHOR]

Abstract: A new antioxidation protein named G4b was purified from Ginkgo biloba seed albumin. The results of chemical colorimetry and chemiluminescence methods showed that the hemi-inhibitory concentration (IC50) of G4b on the hydroxyl radical were 78.1μg/mL and 115.1μg/mL, and the IC50 on DPPH was 100.7μg/mL, while the IC50 on the superoxide anion and DNA injury were 23μg/mL and 27μg/mL, respectively, and the abundance of sulfur amino acids and aromatic amino acids contained in G4b might contribute to its strong antioxidation properties. G4b is a kind of homogeneous and novel protein with a molecular mass of 29,247Da, consisting of two peptides with similar molecular weights linked by a disulfide bond. Result of β-elimination reaction showed that G4b is connected with a small quantity of polysaccharide by an oxygen-glucosidic bond. [Copyright &y& Elsevier]

Flaxseed powder is a widely used nutrient-rich food, valued for its flavor as well as its nutritional value. The effect of peeling on the flavor profiles of raw and microwaved flaxseed powder remains unclear. In this study, the volatile components of flaxseed powder were analyzed using solvent-assisted flavor evaporation combined with gas chromatography-mass spectrometry-olfactometry. Fifty-two odor-active compounds were identified, with flavor dilution (FD) factors ranging from 3 to 729. Hexanal, d -limonene, 1-hexanol, β -phellandrene, α -phellandrene, and nonanal with Odor Activity Values (OAV≥1), which could impart green-like, fresh-like, and mint-like notes, were the typical odorants in raw flaxseed powders. Microwaved powders had more intense roasted and woody notes than raw powders. Peeling treatment had a significant effect on the aroma of microwaved flaxseed powder, but caused only a slight change in the flavor profiles of the raw powders. The key aroma differences in the two kinds of microwaved powders were mainly due to the levels of 2-methylbutanal, 2-methylpyrazine 6-methyl-5-hepten-2-ol, 4-hydroxy-2,5-dimethylfuran-3-one, 2-ethyl-3,6-dimethylpyrazine, and 2-ethyl-3,5-dimethylpyrazine. This work provides a basis for the improvement of the aroma of flaxseed products. • Volatile components of flaxseed powder were analyzed. • Fifty-two odor-active compounds were identified. • Microwaved powders had more intense roasted and woody notes than raw powders. • Peeling had a significant effect on the aroma of microwaved flaxseed powder. [ABSTRACT FROM AUTHOR]

[Display omitted] • GNPs adsorb as a particle, followed by deformation into a flattened shape. • In this phase, the film is a stiff viscoelastic 2D solid-like film. • In a later phase, the particles further stretch and fuse into a weaker interfacial film. • Deformability of the particles was captured using nonlinear surface rheology. • Lissajous plots were analyzed with the general stress decomposition (GSD). Protein-based soft particles possess a unique interfacial deformation behavior, which is difficult to capture and characterize. This complicates the analysis of their interfacial properties. Here, we aim to establish how the particle deformation affects their interfacial structural and mechanical properties. Gliadin nanoparticles (GNPs) were selected as a model particle. We studied their adsorption behavior, the time-evolution of their morphology, and rheological behavior at the air/water interface by combining dilatational rheology and microstructure imaging. The rheology results were analyzed using Lissajous plots and quantified using the recently developed general stress decomposition (GSD) method. Three distinct stages were revealed in the adsorption and rearrangement process. First, spherical GNPs (∼105 nm) adsorbed to the interface. Then, these gradually deformed along the interface direction to a flattened shape, and formed a firm viscoelastic 2D solid film. Finally, further stretching and merging of GNPs at the interface resulted in rearrangement of their internal structure to form a thick film with lower stiffness than the initial film. These results demonstrate that the structure of GNPs confined at the interface is controlled by their deformability, and the latter can be used to tune the properties of prolamin particle-based multiphase systems. [ABSTRACT FROM AUTHOR]

Protein-polysaccharide complex coacervates self-assembled via electrostatic interactions generally exhibit superior functional properties than the individual biopolymer. Herein, the main objective of this work was to investigate physicochemical properties of complex coacervates formed with ovalbumin (OVA) and carboxymethylcellulose (CMC) with two different charge densities (CMC0.7, CMC1.2) at pH 3.0, 3.5, and 4.0 and the properties of coacervates stabilizing emulsions with a high oil content. The results showed that the contents of protein and polysaccharide in OVA/CMC complex coacevates decreased with the increase of pH, and the microscopic network structure of the complex coacervates changed from compact to loose, which was mainly due to the weakening of the electrostatic attraction between OVA and CMC. With the higher charge density of CMC1.2, the OVA/CMC1.2 complex coacervates exhibited a denser microscopic network structure and higher storage and loss moduli and complex viscosity than OVA/CMC0.7. The stronger electrostatic attraction between OVA and CMC led to poorer oil binding ability and emulsion stability when coacervates were used to prepare emulsions with 80% v/v oil, particularly evident for OVA/CMC1.2 coacervates. With moderate electrostatic attraction at pH 4.0, OVA/CMC coacervates exhibited an outstanding ability to form and stabilize the emulsions. These findings indicate that OVA/CMC complex coacervates can be used as a new option for food texture manipulation and as a stabilizer for high oil phase food systems. Image 1029602 • Viscoelasticity of complex coacervates depend on the pH and charge density of CMC. • Composition and microstructure of coacervates were significantly affected by pHs. • OVA/CMC complex coacervates exhibited outstanding HIPEs stabilization at pH 4.0. • Charge density of CMC has significant effect on the HIPEs stability of coacervates. [ABSTRACT FROM AUTHOR]

• The FSG-WPI conjugate was successfully prepared by controlled dry heating. • Nearly 35% of the protein participated in conjugation with FSG after 48 h of incubation. • The Maillard reaction between FSG and WPI improved the antioxidant activity of conjugates. • The FSG-WPI conjugate prepared by 72 h incubation exhibited the best emulsifying properties. The antioxidant and emulsifying properties of flaxseed gum-whey protein isolate (FSG-WPI) conjugates prepared by Maillard reaction via controlled dry-heating were investigated. The reaction was carried out using a ratio of FSG to WPI of 1:3 at 60 °C and 79% relative humidity for different incubation times. The reaction was confirmed by analysis of the browning index, free amino content and soluble sulfhydryl content, as well as by sodium dodecyl sulfate-polyacrylamide gel electrophoresis, ultraviolet-visible spectroscopy, and Fourier transform infrared spectroscopy. We found that nearly 35% of the protein participated in conjugation with FSG after 48 h of incubation. The antioxidant activity of the conjugates improved markedly after 48 and 72 h incubation time. Differential scanning calorimetry results indicated that the denaturation temperature of the conjugates increased. The FSG-WPI conjugate prepared by 72 h incubation had the best emulsifying properties in stabilizing an oil-in-water emulsion. This research provides significant knowledge for the potential applications of FSG in food industry. [ABSTRACT FROM AUTHOR]

Canolol is a potential antioxidation ingredient in rapeseed oil. Rapeseed oil with two levels of canolol (528.9 vs. 250.5 mg/kg) was used for stir‐frying different foods (potatoes, tofu, and vegetables). Comprehensive evaluations indicated that the canolol content in high canolol rapeseed oil (HCR) and low canolol rapeseed oil (LCR) after stir‐frying were in the range of 187.8–237.7 and 45.6–96.4 mg/kg, respectively. The degradation rate of total phenol was 58.4% and 80.3% in HCR and LCR, respectively. The loss rates of α‐ and γ‐tocopherol were 24.5% and 47.6%, respectively. Phytosterol concentration decreased by 20% and trans‐fatty acid was not detected in either rapeseed oil. In addition, the peroxide value, anisidine value, and malondialdehyde content in HCR were lower than those in LCR. The oxidative stability index in HCR was longer, showing lower extent of deterioration. Rapeseed oil with high canolol content displayed good oxidation resistance due to significant positive correlation with oxidation induction time (p < .01). [ABSTRACT FROM AUTHOR]

[Display omitted] • DHA improves systemic glucose metabolism disorders. • DHA prevents hippocampal neuroinflammation. • DHA attenuates hippocampal oxidative stress. • DHA inhibits hippocampal amyloid formation and Tau phosphorylation. • DHA ameliorates hippocampal insulin resistance. • DHA improves cognitive function. Diminished brain insulin sensitivity is associated with reduced cognitive function. Docosahexaenoic acid (DHA) is known to maintain normal brain function. This study aimed to determine whether DHA impacts hippocampal insulin sensitivity and cognitive function in aged rats fed a high-fat diet (HFD). Eight-month-old female Sprague-Dawley rats were randomly divided into three groups (n = 50 each). Rats in the aged group, HFD group, and DHA treatment group received standard diet (10 kcal% fat), HFD (45 kcal% fat), and DHA-enriched HFD (45 kcal% fat, 1% DHA, W/W) for 10 months, respectively. Four-month-old female rats (n = 40) that received a standard diet served as young controls. Neuroinflammation, oxidative stress, amyloid formation, and tau phosphorylation in the hippocampus, as well as systemic glucose homeostasis and cognitive function, were tested. DHA treatment relieved a block in the insulin signaling pathway and consequently protected aged rats against HFD-induced hippocampal insulin resistance. The beneficial effects were explained by a DHA-induced decrease in systemic glucose homeostasis dysregulation, hippocampal neuroinflammation and oxidative stress. In addition, DHA treatment broke the reciprocal cycle of hippocampal insulin resistance, Aβ burden, and tau hyperphosphorylation. Importantly, treatment of model rats with DHA significantly increased their cognitive capacity, as evidenced by their increased hippocampal-dependent learning and memory, restored neuron morphology, enhanced cholinergic activity, and activated cyclic AMP-response element-binding protein. DHA improves cognitive function by enhancing hippocampal insulin sensitivity. [ABSTRACT FROM AUTHOR]

BACKGROUND: The INFOGEST model is a standardized general in vitro digestion study, but it cannot accurately simulate the fatty acid release process of lipids in the stomach and small intestine. In this study, the internationally universal INFOGEST 2019 was used as the basic model and flaxseed oil emulsion was used as the research object. In various improvement models, the effect of fatty acid release rate on the oxidation stability of flaxseed oil was assessed by adding rabbit stomach extract and changing the order of bile salts addition. RESULTS: With the presence of rabbit gastric extract, flaxseed oil emulsion flocculation and coalescence in stomach were reduced, and the absolute value of ζ‐potential increased. Moreover, the release rate of fatty acids in the small intestine increased by 12.14%. The amount of lipid oxidation product (i.e. hexanal) in the gastric and intestinal phases increased by 0.08 ppb. In addition, the fatty acid release rate in the small intestine phase increased by 5.85% and the hexanal content increased by 0.011 ppb in the digestion model of adding bile salts before adjusting the pH in the small intestine phase compared with the model of adjusting the pH first and then adding bile salts. CONCLUSION: The results obtained from this study will contribute to finding the most suitable static digestion model for simulating digestion and oxidation of lipid during lipid gastrointestinal digestion. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

[Display omitted] • Establishing a extraction method of odor compounds from flaxseed milk. • Seq-SBSE had better extraction performance. • 13 key odorants (OAV > 1) were identified via external standard quantitative. • 9 key odorants were identified by recombination and omission experiments. Flaxseed milk is a plant-based dairy alternative that is rich in nutrients. Due to the low concentration of odor compounds in flaxseed milk, it cannot be completely extracted. This poses significant challenges for analysis. Therefore, this study developed a method suitable for extracting volatile compounds from flaxseed milk and compared it with three other extraction methods. It was found that Stir Bar Sorptive Extraction had the best extraction performance, identifying 39 odorants. Flavor dilution factors ranged from 1 to 512, with higher values observed for esters. 13 key odor compounds were identified (odor activity value > 1) using the external standard method for quantification; these included four aldehydes, three pyrazines, two alcohols, two esters, and two other compounds. Pyrazine compounds exhibited the highest concentrations. Aroma recombination and omission experiments showed that nine key odorants contributed significantly to the flavor profile of flaxseed milk, imparting aroma of cucumber, green, mushroom, fruity, sweet, and coconut. [ABSTRACT FROM AUTHOR]

Summary: There was an extensive interest in food‐grade Pickering emulsions formulated by natural stabilisers owing to the gradual growing demand for pursuing green‐label products. Based on this, the desalted duck egg white nanogels (DEWN) combined with κ‐carrageenan (CAR) (CAR/DEWN) were used as stabilisers to prepare environment‐friendly Pickering emulsions. The DEWN and CAR/DEWN as well as the particles‐stabilised emulsions were all characterised. Compared with the DEWN‐ and CAR‐stabilised emulsions, Pickering emulsions based on CAR/DEWN were investigated to illustrate the long‐term stability according to the results of visual appearance, static multiple light scattering and centrifugation experiments. In addition, CAR/DEWN could prepare stable high internal phase emulsions, which may give a new perspective for nutraceutical or drug encapsulation and delivery. Adding CAR to the DEWN not only increased the apparent viscosity of the emulsions to 122.2% but also enhanced the thixotropic recovery rate to 87.7%. In general, CAR/DEWN as stabilisers significantly promoted the Pickering emulsions' properties, and provided a possibility for the application of Pickering emulsion in foods. [ABSTRACT FROM AUTHOR]

Preparation of soy proteins with high functionalities is significant for enhancing their utilization. Here, we propose a green and mild weak-base synchronous membrane separation (MS) technique to enrich soy protein isolate (SPI), with two traditional extraction methods, alkali extraction-isoelectric point precipitation (AE) and salt extraction (SE), as the control. The interfacial properties of SPI were investigated by Cryo-SEM, interfacial rheology (dilatational and shear), and Langmuir-Blodgett films combined with AFM. Results showed that MS extraction significantly reduced the disulfide bond content of SPI, which induced partial depolymerization of the protein and exposed the internal hydrophobic groups, and thus leading to the reduction of particle size as well as the increase of surface hydrophobicity (H 0). These structural properties conferred MS-SPI with a faster interfacial adsorption rate, followed by easier unfolding and rearrangement after anchoring to the interface. Finally, the flexible and denser interfacial layers with high mechanical properties were formed through strong in-plane interactions among SPI, which could effectively prevent the rupture of oil droplets and air bubbles. Therefore, the emulsification stability and foamability of MS-SPI could be maintained for up to ∼252 min and ∼232%, which was at least 2.4 times and 1.2 times than that of AE-SPI and SE-SPI, respectively. These findings demonstrated that MS extraction was an effective approach for broadening the applications of soy proteins in the food ingredient field. [Display omitted] • Weak-base synchronized membrane separation extraction method conferred flexible structure to SPI. • MS-SPI formed stiff viscoelastic solid-like interfacial layers by strong in-plane interaction. • MS-SPI exhibits stronger foaming and emulsifying properties compared to commercial SPI and sodium caseinate. [ABSTRACT FROM AUTHOR]

[Display omitted] • Ultrasound coupled with alkali cycling improved structural orderliness of FPI. • Combined treatment promoted the digestibility and biological activity of FPI. • Combined treatment exposed cutting sites and contact area with digestive enzyme. • The biological activity of protein-digested peptide was analyzed by peptide profiling. This study aims to investigate the effects of ultrasound coupled with alkali cycling on the structural properties, digestion characteristics, biological activity, and peptide profiling of flaxseed protein isolates (FPI). The digestibility of FPI obtained by ultrasound coupled with pH 10/12 cycling (UFPI-10/12) (74.56 % and 79.12 %) was significantly higher than that of native FPI (64.40 %), and UFPI-10 showed higher hydrolysis degree (35.76 %) than FPI (30.65 %) after intestinal digestion. The combined treatment induced transition from α-helix to β-sheet with an orderly structure. Large FPI aggregates broke down into small-sized FPI particles, which induced the increase of specific surface area of particles. This might expose more cutting sites and contact area with enzymes. Furthermore, UFPI-10 showed high antioxidant activity (29.18 %) and lipid-lowering activity (70.52 %). Peptide profiling revealed that UFPI-10 exhibited a higher proportion of 300–600 Da peptides and significantly higher abundance of antioxidant peptides than native FPI, which might promote its antioxidant activity. Those results suggest that the combined treatment is a promising modification method to improve the digestion characteristics and biological activity of FPI. This work provides new ideas for widespread use of FPI as an active stabilizer in food systems. [ABSTRACT FROM AUTHOR]

In this work, soybean lecithin (LC) was used to modify β-cyclodextrin (β-CD) with hydrophobic fat chains to become amphiphilic (LC-CD), and vitamin E (VE) was encapsulated in former modified β-CD complexes (LC-CD-VE), the new Pickering emulsions stabilized by LC-CD-VE and LC-CD complexes for the delivery of β-carotene (BC) were created. The surface tension, contact angle, zeta potential, and particle size were used to assess the changes in complexes nanoparticles at various pH values. Furthermore, LC-CD-VE has more promise as Pickering emulsion stabilizer than LC-CD because of the smaller particle size (271.11 nm), proper contact angle (58.02°), and lower surface tension (42.49 mN/m). The interactions between β-cyclodextrin, soybean lecithin, and vitamin E were confirmed using Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), nuclear magnetic resonance (NMR), and thermogravimetric analysis (TGA). The durability of Pickering emulsions was examined at various volume fractions of the oil phase and concentrations of nanoparticles. Compared to the emulsion stabilized by LC-CD, the one stabilized by LC-CD-VE showed superior storage stability. Moreover, for the delivery of BC, Pickering emulsions stabilized by LC-CD and LC-CD-VE can outperform bulk oil and Tween 80 stabilized emulsions in terms of UV light stability, storage stability, and bioaccessibility. This work could offer fresh perspectives on stabilizer alternatives for Pickering emulsion delivery systems. [Display omitted] • Soybean lecithin (LC) and vitamin E (VE) were used to modify β-cyclodextrin (β-CD) as Pickering emulsifiers. • Pickering emulsions stabilized by LC-CD-VE were more stable than LC-CD. • Stable Pickering emulsions protected β-carotene from chemical degradation during storage. • The bioaccessibility of β-carotene in Pickering emulsions was enhanced compared with bulk oil. [ABSTRACT FROM AUTHOR]

The chemical stability of edible oils rich in polyunsaturated fatty acids (PUFAs) is a major challenge within the food and supplement industries, as lipid oxidation reduces oil quality and safety. Despite appearing homogeneous to the human eye, bulk oils are actually multiphase heterogeneous systems at the nanoscale level. Association colloids, such as reverse micelles, are spontaneously formed within bulk oils due to the self-assembly of amphiphilic molecules that are present, like phospholipids, free fatty acids, and/or surfactants. In bulk oil, lipid oxidation often occurs at the oil-water interface of these association colloids because this is where different reactants accumulate, such as PUFAs, hydroperoxides, transition metals, and antioxidants. Consequently, the efficiency of antioxidants in bulk oils is governed by their chemical reactivity, but also by their ability to be located close to the site of oxidation. This review describes the impact of minor constituents in bulk oils on the nature of the association colloids formed. And then the formation of mixed reverse micelles (LOOH, (co)surfactants, or antioxidations) during the peroxidation of bulk oils, as well as changes in their composition and structure over time are also discussed. The critical importance of selecting appropriate antioxidants and surfactants for the changes of interface and colloid, as well as the inhibition of lipid oxidation is emphasized. The knowledge presented in this review article may facilitate the design of bulk oil products with improved resistance to oxidation, thereby reducing food waste and improving food quality and safety. [Display omitted] • The changes of composition and structure of colloid during lipid oxidation caused by amphiphilic antioxidants or surfactants are reviewed for the first time. • The ability of antioxidants to interact with LOOHs in reverse micelles during the different stages of lipid oxidation can accelerate or delay oxidation. • The colloidal structural changes caused by non-antioxidant surfactants can produce antioxidant effects. [ABSTRACT FROM AUTHOR]

BACKGROUND: The relatively inferior techno‐functionality of flaxseed protein/polysaccharide complexes, especially regarding emulsifying and antioxidant activities, has partially limited their implication in the health food system. The present study aimed to investigate the effects of an atmospheric pressure plasma jet (APPJ) on the physicochemical, structural and selected techno‐functional properties of flaxseed extracts. RESULTS: The results obtained showed that the full‐fat and defatted flaxseed extract solutions (5 mg mL–1) displayed a sustainable decline in pH (−54.06%, −48.80%, P < 0.05) and zeta potential values (−29.42%, −44.28%, P < 0.05), but a gradual increase in particle sizes, as visualised by an optical microscope, during 0–120 s of APPJ treatment. Moreover, the APPJ led to initial decrease but subsequent increase in protein carbonyls and secondary lipid oxidation products, and concurrently changed the spatial conformation and microstructure of flaxseed extracts, as indicated by endogenous fluorescence properties and scanning electron microscopy (SEM). Additionally, the protein subunit remodeling and gum polysaccharides depolymerization were different for full‐fat and defatted flaxseed extracts after 30 s of APPJ exposure. Importantly, the emulsifying and antioxidant activities of defatted flaxseed extract were particularly improved, as assessed by cyro‐SEM and 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging activity following 15–30 s of APPJ treatment, as a result of the changing interactions between protein and gum polysaccharides, as well as the release of specific phenolic compounds. CONCLUSION: APPJ could serve as a promising strategy for tailoring the specific techno‐functionality of flaxseed extracts based on mild structural modification. © 2021 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Flaxseed (Linum usitatissimum L.) oil is an excellent functional oil containing various unsaturated fatty acids, mainly composed of linolenic acid, which is believed to have a variety of beneficial physiological and functional properties. However, the conversion efficiency of linolenic acid in the human body is low, and the research on flaxseed oil lacks a systematic review and evaluation. This review summarizes the research progress of flaxseed oil in recent years, including the main components, extraction and analysis methods of flaxseed oil; the main biological activities of flaxseed oil and its digestion, absorption, bioavailability and application in food; existing problems, possible solutions and prospects for future research. Flaxseed oil is rich in alpha-linolenic acid (ALA) and other active ingredients, but the stability of ALA and its conversion to eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in human body are very low. Improving the stability of ALA can promote its digestion and absorption in the gastrointestinal tract, thereby playing a beneficial role. The establishment of fat emulsion delivery system is an effective way to improve the stability and bioavailability of flaxseed oil. This review could benefit comprehensive understanding the value of flaxseed oil and promote its nutrition research and commercial product development. [Display omitted] • Chemical composition, extraction and bioactivities of flaxseed oil were discussed. • The digestion, absorption and transportation of flaxseed oil in the body were introduced. • Effective way to improve bioavailability of flaxseed oil was summarized. • Applications of flaxseed oil in food were elaborated. [ABSTRACT FROM AUTHOR]

The endogenous fortification of antioxidant lipid concomitants in flaxseed was imperative to improve the oxidative stability of α‐linolenic acid (ALA) in flaxseed and flaxseed oil upon processing, storage and gastrointestinal digestion. The comparative effects of acidic electrolyzed water (ACEW) and tap water (TW) on the triglyceride configuration, typical lipid concomitants, and antioxidant properties of flaxseed were conducted during 0–5 days of germination. The results showed that ACEW enhanced the germination rate of flaxseed by 18.25% and simultaneously suppressed the dynamic depletion of ALA by 5.32% when compared with TW (p <.05). The total phenolic acids, lignans, and flavonoids were effectively accumulated in flaxseed following ACEW‐mediated germination with the further increase by 4.82%, 15.48%, and 8.22% in comparison with those induced by TW (p <.05). The total contents of cyclolinopeptides in flaxseed progressively dropped following either ACEW or TW treatment, a slighter decrease by 5.59% for flaxseed treated by ACEW than that by TW. Notably, the maximum accumulation of tocopherols and phytosterols had been early obtained for flaxseed treated with ACEW for 2–3 days due to the de novo synthesis or intermolecular conformational transition (p <.05). Most importantly, ACEW‐mediated germination led to higher increment of the thermal oxidative stability and antioxidant properties of flaxseed and flaxseed oil in comparison to TW. In brief, the initial oxidation temperature increased by 7.09% and 3.06% (p <.05), and the antioxidant activities as evaluated by DPPH, ABTS, and FRAP values raised by 3.86%–28.07% and 4.21%–9.18% (p <.05), respectively. These findings clarify that the germination especailly mediated by ACEW could be an effective method to further optimize the nutritional and functional properties of flaxseed through reconstructing the endogenous antioxidant system. The endogenous fortification of bioactive lipid concomitants in flaxseed was imperative to improve the oxidative stability of α‐linolenic acid in flaxseed and flaxseed oil upon processing, storage, and gastrointestinal digestion. The comparative effects of acidic electrolyzed water (ACEW) and tap water (TW) on the changes in triglyceride configuration, typical lipid concomitants, and antioxidant properties of flaxseed and flaxseed oil were conducted during 5 days of germination. Our findings clarify that the germination especailly mediated by ACEW could be an effective method to further optimize the nutritional and functional properties of flaxseed through reconstructing the endogenous antioxidant system. [ABSTRACT FROM AUTHOR]

Summary: Fungal pretreatment is the most common strategy for improving the conversion of rapeseed meal (RSM) into value‐added microbial products. It was demonstrated that Bacillus amyloliquefaciens CX‐20 could directly use RSM as the sole source of all nutrients except the carbon source for iturin A fermentation with high productivity. However, whether fungal pretreatment has an impact on iturin A production is still unknown. In this study, the effects of fungal pretreatment and direct bio‐utilization of RSM for iturin A fermentation were comparatively analysed through screening suitable fungal species, and evaluating the relationships between iturin A production and the composition of solid fermented RSM and liquid hydrolysates. Three main unconventional adverse effects were identified. (1) Solid‐state fermentation by fungi resulted in a decrease of the total nitrogen for B. amyloliquefaciens CX‐20 growth and metabolism, which caused nitrogen waste from RSM. (2) The released free ammonium nitrogen in liquid hydrolysates by fungal pretreatment led to the reduction of iturin A. (3) The insoluble precipitates of hydrolysates, which were mostly ignored and wasted in previous studies, were found to have beneficial effects on producing iturin A. In conclusion, our study verifies the unconventional adverse effects of fungal pretreatment on iturin A production by B. amyloliquefaciens CX‐20 compared with direct bio‐utilization of RSM. [ABSTRACT FROM AUTHOR]

[Display omitted] • We assessed the effects on yellow and brown flaxseed on flaxseed milk traits. • Yellow flaxseed milk had a higher acceptance rate as per sensory evaluation. • 17 key volatile compounds were identified and conferred aroma attributes. • Flaxseed milk exhibited bean, cucumber, fruit, roasted, and cereal aromas. Currently, the effect of varieties on the flavor and stability of flaxseed milk remains unknown. Therefore, this study was conducted to investigate the effects of different varieties on the stability, sensory, and aromas of flaxseed milk. 51 volatile compounds were identified in flaxseed milk using Stir Bar Sorptive Extraction-Gas Chromatography-Olfactometry-Mass Spectrometry (SBSE-GC-O-MS). Among them, 1-octen-3-ol, 2-methoxy-4-vinylphenol, and 2,3,5-trimethylpyrazine contributed higher relative odor active values (ROAV), resulted in the fruity, roasted, sweet, and cucumber in flaxseed milk. Isovaleraldehyde (green notes) was not detected in XHZM. However, other compounds such as 1-nonanol (floral), γ-nonanolactone and γ-octanoic lactone (coconut milk) had higher concentrations, causing a better sensory evaluation. Additionally, its stability was relatively good. The orthogonal partial least-squares regression (OPLS) model and VIP values showed that eight compounds were responsible for the sensory differences from different varietals. The study provided references to selection and understanding flavor composition basis of flaxseed milk. [ABSTRACT FROM AUTHOR]

[Display omitted] • Natural complex nanoparticles were prepared by co-extraction of soy protein and flaxseed protein. • Adsorbed AE-SFNPs with stronger flexibility formed a compact solid-like interfacial layer. • Interfacial mechanics of soy protein was enhanced by co-extraction with flaxseed protein. • AE-SFNPs exhibited better foaming and emulsifying properties than SPI. Enrichment of plant proteins with functionality is of great importance for expanding their application in food formulations. This study proposed an innovation to co-enrich soy protein and flaxseed protein to act as efficient interfacial stabilizers for generating foams and emulsions. The structure, interfacial properties, and functionalities of the soy protein-flaxseed protein natural nanoparticles (SFNPs) obtained by alkali extraction-isoelectric precipitation (AE) and salt extraction-dialysis (SE) methods were investigated. Overall, the foamability of AE-SFNPs (194.67 %) was 1.45-fold that of SE-SFNPs, due to their more flexible structure, smaller particle size, and suitable surface wettability, promoting diffusion and adsorption at the air–water interface. AE-SFNPs showed higher emulsion stability (140.89 min), probably because the adsorbed AE-SFNPs with smaller size displayed soft particle-like properties and stronger interfacial flexibility, and therefore could densely and evenly arrange at the interface, facilitating the formation of a stiff and solid-like interfacial layer, beneficial for more stable emulsion formation. The findings may innovatively expand the applications of SFNPs as food ingredients. [ABSTRACT FROM AUTHOR]

The food industry has paid lots of attentions to curcumin because of its potential bioactive qualities. However, its use is severely constrained by its low bioavailability, stability and water solubility. Herein, we created sodium caseinate and carboxymethylpachymaran (CMP) nanoparticles (SMCNPs) that were loaded with curcumin. The composite nanoparticles were spherical, as characterized by SEM and TEM, the fluorescence spectroscopy, FTIR and XRD research revealed that hydrogen bonding, hydrophobic interaction and electrostatic interaction were the main drivers behind the creation of the nanoparticles. The SMCNPs exhibited lower particle size, greater dispersion and higher encapsulation rate when the mass ratio of sodium caseinate to CMP was 3:5 (particle size of 166.8 nm, PDI of 0.15, and encapsulation efficiency of 88.07 %). The composite nanoparticles had good antioxidant activity, physical stability and sustained release effect on intestinal tract during the in vitro simulation experiments, successfully preventing the early release of curcumin into gastric fluid. Finally, cytotoxicity studies told that the prepared composite nanoparticles have good biocompatibility and can inhibit the growth of tumor cells (HT-29). In conclusion, using CMP and sodium caseinate as carriers in this study may open up a fresh, environmentally friendly, and long-lasting way to construct a bioactive material delivery system. [Display omitted] [ABSTRACT FROM AUTHOR]

As a natural plant-derived oil-in-water emulsion, oil bodies (OBs) with fine membrane structure have a great potential to be a typical green entrapping system. The dense membrane of OBs protects the interior readily oxidizable substance, but also severely blocks the passage of biologically active substances. Given full considerations of both the mobility and rigidity of the OBs membrane, in this work, tepidity-ultrasonic (TU) method was firstly applied to incorporate β-carotene within flaxseed oil bodies (FOB). Laser Scanning Confocal Microscopy (LSCM), Atomic force microscopy (AFM) and Cryo-Scanning Electron Microscope (Cryo-SEM) measurements demonstrated that TU could induce the transformation of FOB membrane and greatly promoted β-carotene encapsulation into FOB interior. In consistent with rheology, the infrared, ultraviolet and fluorescence spectra of the membrane protein, as well as force-deformation curves confirmed that the inserted β-carotene weaken the interaction of components in the membrane to a sharp reduction in membrane stiffness. The subsequent ultrasonic triggered interfacial membrane remodeling and particle size reduction, causing a significant improvement of interfacial membrane stiffness nearly back its original state and ultimately improving the stability of the system. The optimal encapsulation rate of β-carotene (96.88%) could be obtained at optimized ultrasonic condition. After 30-day storage, the relative encapsulation efficiency of β-carotene in FOB-β-TU remained at 84.06%. Thus, this paper reveals that the synergistic effect of tepidity-stirring and ultrasonic provides the possibility for solvent-free assisted encapsulation of hydrophobic bioactive substances in natural OBs. This easily applicable method is also conducive to fulfill its application in multiple food processing. [Display omitted] • β-carotene incorporation and tepidity treatment changed the interaction between membrane protein and phospholipids • The translocation of interfacial protein may provide a pathway for β-carotene accessing. • Tepidity-ultrasonic successful promoted the entrapment of β-carotene into natural plant-derived FOB. • Interfacial membrane stiffness showed a significant tendency to return to the original state after ultrasound. • Ultrasound triggered interfacial membrane remodeling and ultimately improving the system stability. [ABSTRACT FROM AUTHOR]

• A CNTs-based biocatalytic nano-platform with steady magnetic recyclability was prepared. • The CNTs were filled with Fe 3 O 4 nanoparticles, the holes shrunk and surface-loadable for enzymes. • Its role can be changed from biocatalyst to biosensor by loading different enzymes. The creation of biocatalytic nano-platform with high performance is the focus of attention in the field of enzyme catalysis. However, most enzyme nanoreactors suffer from poor versatility and recovery ability. Herein, we construct a versatile biocatalytic nano-platform with steady magnetic recyclability through hybrid magnetic carbon nanotubes (named by h-CNT/Fe 3 O 4 /ZrO 2), realize the role of biocatalyst by the covalent attachment of lipase. On the other side, glucose oxidase (GOx) was immobilized on the h-CNT/Fe 3 O 4 /ZrO 2 to prepare dual enzyme system (GOx@h-CNT/Fe 3 O 4 /ZrO 2) for glucose detecting via colorimetric assay, this is its role as biosensor. In order to build an amphiphilic nano-bio interface, hydroxyl contained carbon nanotubes were selected as the substrate material of nano-platform. We punch lots of mesopores on the tube wall and inject Fe 3 O 4 nanoparticles into inner nanotubes via these openings, then shrunk mesoporous by zirconia to maintain the magnetic recyclability. We believed such an architecture that can not only offer the comfortable bio-nano interfaces for enzyme but also effectively avoid the loss of magnetism thus brings constant recyclability. [ABSTRACT FROM AUTHOR]

• Flaxseed polysaccharide supplementation ameliorated the metabolic syndrome in HFD mice. • Flaxseed polysaccharide supplementation increased the proportion of Akkermansia and Bifidobacterium. • The improvement of lipid metabolism disorder was associated with the modulation of the gut microbiota. Flaxseed (Linum usitatissimum L.) is known as healthy food for its anti-obesity and lipid modulating properties. However, the effects of flaxseed polysaccharide (FSP) on metabolic syndrome (MetS) and gut microbiota are still poorly understood. Here, we investigated the effects of FSP on lipid metabolism and gut microbiota in high-fat-diet-fed mice. FSP effectively reduced the serum fasting glucose, total triglyceride and total cholesterol levels. FSP consumption adipose accumulation impacted the gut microbiome at different taxonomic levels by increasing the proportions of beneficial Akkermansia and Bifidobacterium and decreasing the disease or obesity associated Oscillospira and Odoribacteraceae. These changes were highly correlated with the regulation of expression levels of lipid metabolism involved genes in the liver. The restoration of total SCFAs, especially propionate and butyrate might be an important strategy for mitigating HFD induced metabolic disorders. These findings suggest that FSP may use as a prebiotic for preventing MetS by modulating the gut microbiota. [ABSTRACT FROM AUTHOR]

The aim of this study was to explore the effect of atmospheric pressure plasma jet (APPJ) on the physicochemical, functional, and antioxidant properties of flaxseed protein following APPJ treatment (0 to 240 s). The results showed that the pH value continuously dropped with the minimum value of 3.45 ± 0.15 after 240 s of APPJ treatment (–61.7%, P < 0.05). The relative protein solubility significantly declined after 15 s of APPJ treatment (–43.1%, P < 0.05), which was accompanied by the evident increase in mean particle size of flaxseed protein in aqueous solution (+157%, P < 0.05). Moreover, the surface hydrophobicity and contents of disulfide bonds gradually raised when the APPJ exposure time extended from 30 to 240 s. Notably, the foaming, emulsifying, and in vitro antioxidant properties of flaxseed protein were significantly improved following short time of APPJ treatment (5 to 15 s), which was paralleled with the changes of spatial conformation, mild protein oxidation, as well as the release of phenolic acids and flavonoids from naturally occurring protein–phenolic complex. Our findings elucidated that APPJ may be considered as an effective strategy to improve the functionality and antioxidant activities of flaxseed protein. Practical Application: We had evaluated the effect of APPJ treatment on the physicochemical, functional, and antioxidant properties of flaxseed protein, which was conducive to tailor flaxseed protein with the optimal techno‐functionality and antioxidant activities as a potential nano‐delivery vehicle. [ABSTRACT FROM AUTHOR]

Flaxseed oligosaccharides (FGOS) were prepared by degradation of flaxseed gum (FG) using enzymatic method. Factors affecting the enzymatic hydrolysis of FG were investigated by single factor and orthogonal tests. In the optimum hydrolysis conditions (reaction time 12 h, temperature 50 °C, pH 4.5, cellulase concentration 100 U/mL), the reducing sugar ratio and extraction yield of FGOS were 33.6 ± 0.35% and 56.8 ± 0.41%, respectively. The average molecular weight of FGOS was about 1.6 kDa, which consists of mannose, galactose, glucose, arabinose, glucuronic acid, xylose, rhamnose, ribose, galacturonic acid. Fourier-transform infrared spectra and NMR indicated that FG was successfully degraded to FGOS. FGOS exhibited better antioxidant activities than FG on scavenging hydroxyl, ABTS and DPPH radicals. In vitro cytotoxicities experiments reveal FGOS acquire the ability of antiproliferation against HepG2 and Hela cells in a dose-dependent manner. [ABSTRACT FROM AUTHOR]

[Display omitted] • Physical stability of flaxseed milk was slightly weakened upon microwave on flaxseed. • Microwave raised fluidity of flaxseed milk by stripped of gel structure in bulk phase. • Microwave favored embedding of storage protein-gum polysaccharide on oil body surface. • Microwave accelerated oil body collapse and lipolysis upon digestion of flaxseed milk. • Synergistic α-linolenic acid delivery was achieved for flaxseed milk upon microwave. The current study was to investigate how microwave on flaxseed affected the physicochemical stability and gastrointestinal digestion of oil bodies (OBs) in flaxseed milk. Flaxseed was subjected to moisture adjustment (30-35 wt%, 24 h), and microwave exposure (0–5 min, 700 W). Microwave treatment slightly weakened the physical stability of flaxseed milk indicated by Turbiscan Stability Index, but there were no visual phase separation during 21 days of storage at 4 °C. Upon microwave treatment, OBs experienced the layer-by-layer encapsulation into loose interface embedding by storage protein-gum polysaccharide complex from bulk phase, resulting in lower viscoelasticity of flaxseed milk. The OBs underwent earlier interface collapse and lipolysis during gastrointestinal digestion, followed by synergistic micellar absorption, faster chylomicrons transport within enterocytes of rats fed flaxseed milk. The accumulation of α-linolenic acid and synergistic conversion into docosapentaenoic and docosahexanoic acids in jejunum tissue were achieved accompanied by the interface remodeling of OBs in flaxseed milk. [ABSTRACT FROM AUTHOR]

Gliadin nanoparticles (GNPs) have impressive foaming properties, but their foam capacity and stability are sensitive to acidic pH, due to inferior interfacial properties. To regulate the interfacial behavior, pectin was introduced to surface modulation of GNPs and its influence on the structure, interfacial properties, and macroscopic foaming performances of GNPs at a pH of 3.5–5.8 was discussed. Results exhibited that pectin and gliadin could form complex nanoparticles (GPNPs) at pH ranging from 3.5 to 5.8, mainly through electrostatic interaction. The half-life time of foam covered by GPNPs at pH 3.5 were about 160-fold larger than that of GNPs at the same pH. This was because the large GPNPs with irregular shape exhibited hard particle-like characteristic and could not deform at the interface, but interestingly, they closely arranged at the interface in a seemingly stacked way. This led to the high particle coverage and the formation of the steric barrier layer, which effectively prevented foam from disproportionation and coalescence. Besides, the unadsorbed GPNPs located at the Plateau borders could act as corks to slow down the drainage. With respect to GPNPs at pH 5.8, they displayed the deformable property at the interface and adjacent GPNPs could cross-linked by pectin to form a tight interfacial layer. GPNPs displayed high foamability, strong foam plasticity, and long-term stability simultaneously in a broad pH range, demonstrating that they can be utilized as an efficient foaming agent for fabricating foamed food. [Display omitted] • Gliadin NPs (GNPs) and pectin could form complex nanoparticles (GPNPs). • GPNPs at pH 3.5 exhibited hard particle-like property and high interfacial coverage. • Adjacent deformable GPNPs at pH 5.8 were cross-linked by pectin to form a tight interfacial layer. • GPNPs had impressive foamability, plasticity, and stability simultaneously in broad pH range. [ABSTRACT FROM AUTHOR]

[Display omitted] • Different ternary complexes were prepared by SPI, DG and MC. • The combinations of SPI, DG and MC were studied to evaluate the stability of emulsion. • Delivery efficiency of β-carotene was compared in different emulsions. A β-carotene rich emulsion with improved physical and chemical stability was obtained in this study, using different types of protein-polysaccharide-polyphenol ternary complexes as novel emulsifiers. The ternary complexes were prepared by covalent or non-covalent binding of soy protein isolate (SPI), β-glucan (DG) and myricetin (MC), which were evidenced to be stable. It was indicated that the emulsion stabilized by covalent complex of SPI, DG and MC, exhibited higher zeta-potential and smaller particle size than those stabilized by non-covalent complex. Furthermore, the covalent complexes prepared from different addition sequences showed different efficiencies in stabilizing the emulsion, in which SPI-DG-MC and SPI-MC-DG-stabilized emulsions possess better stability, emulsifying activity and storage resistance under adverse environmental treatment, with CI values of 62.7% and 64.3% after 25 days, respectively. According to oxidative stability and rheology analysis of the emulsions, it was found that the SPI-MC-DG complex prepared at the ratio of 4:2:1 was more stable with relatively less lipid oxidation products and a tighter stacking structure, and the final LH value was 39.98 mmol/L and the MDA value was 6.34 mmol/L. These findings implied that the ternary complex has the potential to deliver fat-soluble active ingredient by means of emulsion, but which depends on the mode and sequence of the molecular interactions. [ABSTRACT FROM AUTHOR]

Probiotic supplements have been widely employed to change gut microbiome compositions for the treatment of numerous human disorders since gut flora has a tight association with human health and disease. However, the viability of probiotics has been a major barrier to the application of probiotic products. Here, we developed an electrostatically reinforced and sealed nanocellulose-based macrosphere for probiotic encapsulation. The inside porous gel sphere provides abundant and relatively independent porous spaces for probiotics to live in. The introduction of chitosan hydrochloride (CHC) and alginate (ALG) strengthened the gel structure and contributed to the formulation of a multi-layered structure with pH-responsive properties. The mild strengthening and coating processes avoid severe damage to the sensitive probiotics in the processing process, and the synthesized multi-layer macrospheres could protect probiotics from gastric acid and bile salt conditions. In addition, the dissolvability of the outer shell and the stable inner porous skeleton in intestinal conditions allow the gradual release of the entrapped probiotics in targeted environments. Overall, this work suggests the electrostatically reinforced and sealed nanocellulose-based macrospheres are ideal materials for the probiotic delivery application. [Display omitted] • TEMPO-oxidized cellulose nanofibers crossed by Ca2+ were designed as inner core. • The inner core can provide abundant porous spaces for probiotics to live in. • Chitosan hydrochloride and alginate were introduced to strengthen gel structure. • Composite macrosphere is of multi-layered structure with pH-responsive properties. • The macrosphere can protect probiotics from gastric acid and bile salt conditions. [ABSTRACT FROM AUTHOR]

The limitation of plant protein adsorbed on the oil/water interface is more rigid than milk protein. Herein, the interfacial rigidity or flexibility of flaxseed protein isolate (FPI) was regulated by ultrasound coupled with weak alkali cycling (pH 7 → 10→7) treatment. The interfacial properties of FPI during the treatment were investigated by interfacial rheology, Lissajous plots, cryo-SEM, and Langmuir-Blodgett films combined AFM tests. Compared with FPI, UFPI-10 (FPI treated by ultrasound coupled with pH 10 cycling) possessed higher emulsification stability (ESI∼308.20 min), increasing by 1.74 times. Three stages of emulsifying property enhancement were obtained. First, FPI aggregates had more disulfide bond (-S-S-). After treated by ultrasound coupled with weak alkali cycling, the protein underwent a deaggregation-reassembly process, resulting in the breakage of -S-S- and the exposure of internal sulfhydryl group (-SH) as well as hydrophobic group on the protein surface. These induced the significant improve of -SH and surface hydrophobicity (H 0) as well as the decrease of particle size and -S-S- (P < 0.05). Second, the above altered structural properties endowed protein faster adsorption rate onto the interface. The -SH on the surface of adsorbed proteins could convert to -S-S-, leading to form an interfacial flexible layer with high viscoelastic modulus and mechanical behavior. Third, this tight and solid-like interfacial film affirmed by the cryo-SEM and interfacial dilatational rheological results could protect emulsion droplet against flocculation, coalescence, and disproportionation, thus contributing to good emulsification stability. We conformed that the exchange between -S-S- and -SH played an important role in regulating the interfacial flexibility. [Display omitted] • The exchange between -SH and -S-S- regulated the interfacial flexibility of FPI. • Ultrasound coupled with weak alkali cycling treatment promoted the emulsifying properties of FPI. • FPI treated by ultrasound coupled with weak alkali cycling generated strong and stiff interfacial films. [ABSTRACT FROM AUTHOR]

• An ingenious electrochemiluminescence (ECL) assay was developed for sensing. • Methylamine perovskite quantum dots (MP QDs) wrapped by ZIF-8 had enhanced ECL. • Good water-stability and enhanced ECL mechanism of MP QDs@ZIF-8 were investigated. • Ultra-sensitive aflatoxin B1 (AFB1)-imprinted ECL sensors were constructed. • The feasibility of this ECL sensor was verified in corn sample for AFB1 detection. Aflatoxin B1 (AFB1) that is prone to contaminate corns brings a serious threat to human health. Therefore, it is of great significance to construct novel detection methods for AFB1 tracing. Here, methylamine perovskite quantum dots (MP QDs) encapsulated by ZIF-8 metal–organic frameworks (MP QDs@ZIF-8) were prepared and then ultra-stable electrochemiluminescence (ECL) sensors were developed. By the confinement of cavities structure, multiple MP QDs were crystallized and embedded inside ZIF-8 to form MP QDs@ZIF-8, achieving stable and robust ECL responds in aqueous environment. Further combined with AFB1-imprinted polymer, the constructed ECL sensor showed good selectivity and ultra-sensitivity (the detection limit was 3.5 fg/mL, S/N = 3) with a wide linear range from 11.55 fg/mL to 20 ng/mL for AFB1 quantification. Satisfactory recoveries in corn samples indicated the reliable practicability of the proposed sensor for AFB1 assay. This work provided a novel pathway in designing high-performance ECL sensing platform for food safety. [ABSTRACT FROM AUTHOR]

In this study, a series of functional oils rich in feruloylated structured lipids (FSLs) was prepared by enzymatic transesterification of ethyl ferulate (EF) with triglycerides under ultrasound pretreatment. A conversion of more than 92.7% and controllable FSLs (3.1%–26.3%) can be obtained under the following conditions: 16% enzyme, substrate ratio 1:5 (oil/EF, mol/mol), 85 °C, ultrasound 1 h, pulse mode 3 s/3s (working/waiting), and 17.0 W/mL. Compared to conventional mechanical stirring, the activation energy decreased from 50.0 kJ/mol to 40.7 kJ/mol. The apparent kinetic constant increased by more than 13 times, and the time required for the maximum conversion reduced sharply from 20–60 h to 4–6h, which was the fastest rate for enzymatic synthesis of FSLs. The antioxidant activities of the functional oil significantly increased 1.0- to 8.1-fold more than that of the raw oil. The functional oil could be widely applied in various fields of functional foods. [ABSTRACT FROM AUTHOR]

The aim of the present work was to study the feasibility of fabricating poly (lactic acid) (PLA) microspheres stabilized Pickering emulsions. For this purpose, the PLA microspheres were first prepared by oil-water emulsion solvent evaporation method. The effects of preparation conditions such as hydrophilic-lipophilic balance (HLB) value, emulsifier concentration, oil-water ratio and preparation temperature were evaluated by using optical microscopy. Besides, orthogonal experiments were designed to investigate the influence of preparation parameters on average diameter and uniformity, include stirring time, stirring speed, and PLA and polyvinyl alcohol (PVA) concentrations. Based on the analysis of orthogonal experimental results, an optimal level of parameters was defined for the fabrication of PLA microspheres. Furthermore, these microspheres were applied to the stabilization of Pickering emulsions, and the optimal Pickering emulsion with uniform microstructure was obtained through the adjustment of PLA microspheres concentrations. This study opens up a promising way for producing PLA microspheres stabilized Pickering emulsions. [ABSTRACT FROM AUTHOR]

In this study, Candida lipolytica lipase ( CLL ) was immobilized on magnetic multi-walled carbon nanotubes (mMWCNTs) via hydrophobic and cation-exchange interaction. The resultant immobilized CLL showed much better thermal stability, biocatalyst activity and easier recycling than the free form. A method for efficient enzymatic acidolysis of tripalmitin (PPP) with oleic acid (OA), to produce OPO-rich TAGs, was developed, using the immobilized CLL as the biocatalyst. Under optimized conditions (2% water, 20 mg/ml enzyme, 1:6 PPP/OA, 50 °C, 2 h), the content of OPO in the final product reached 46.5%. CLL @mMWCNTs had a better activity and manipulative stability than commercial lipases. More importantly, the feasibility of CLL @mMWCNTs was also validated in the practical production of OPO-rich TAGs, using lard and restructured palm oil as the raw material. These results suggest that CLL @mMWCNTs is a promising biocatalyst for the OPO-rich TAGs production and will be helpful for the infant formula industry. [ABSTRACT FROM AUTHOR]

[Display omitted] • Edible oleogels was fabricated using soy fiber particles (SFP) with water as the second fluid. • SFP oleogels with modulated properties can be obtained by particle size, particle content and the second fluid content. • Similar properties of bread made with edible oleogels was observed in comparison with using commercial butter. Oleogels containing less saturated and trans -fats were considered as an ideal option to replace the solid fats in foods. In this research, oleogel was fabricated by dispersing soy fiber particles (SFP) in soy oil, and further it was used in bread preparation. Effect of the particle size, particle content and the second fluid content on the formation of oleogels were evaluated, based on the appearance and rheological properties. Results showed that the suspension of SFP in soy oil (24%, w/w) could be transformed into gel-like state, upon the addition of the second fluid. The SFP based networks were dominated by the capillary force which was originated from the second fluid. The rheological properties and yield stress of the oleogels could be modulated by particle size and particle content of SFP in oil phase, as well as the second fluid content in the system. When the oleogels were applicated in bread preparation, a layered structure could be formed in the bread, indicating the possibility of replacing the solid fats in bakery products by our oleogels. Our results offered a feasibility approach for oil structuring with natural raw materials, and developed a new approach to replace the solid fats in foods. [ABSTRACT FROM AUTHOR]

A new fluorescence switching sensor for sensitive detection of sinapine (SP) was developed based on aggregation and disaggregation of carbon quantum dots (CDs) with the assistance of copper ions (Cu 2+ ). In the detection, carboxyl group on the surface of CDs enables the aggregation triggered by Cu 2+ due to the effective coordination, inducing obvious fluorescence quenching. Upon the addition of SP into the solution, higher affinity between SP and Cu 2+ is found to from SP-Cu coordination complex, leading to re-dispersion and fluorescence recovery of CDs. The fluorescence switching sensor for SP detection has advantages of simplicity, rapidness, high sensitivity and selectivity. The quantitative range for SP detection is from 0.04 to 5 μg mL −1 with the detection limit of 0.02 μg mL −1 . In practical samples, the recoveries of the samples ranged from 87.9% to 117.0%. [ABSTRACT FROM AUTHOR]

Although Burkholderia cepacia lipase ( BCL ) has been proved to be a potential catalyst for chiral resolution, it is rarely applied in industry because of the low catalysis activity and poor stability of the free form. In this article, BCL was immobilized on the phenyl-modified ordered mesoporous silica (Ph-OMMs) to obtain a novel immobilized lipase. Benefits from the bottle-neck mesoporous structure, high loading of BCL could be completed within only 15 min. When BCL @Ph-OMMs was used as a catalyst for the resolution of 1-phenylethanol, up to 50% conversion with more than 99% ee s was obtained within only 25 min, which is about 65-folds faster than that of the free lipase. Stabilized BCL @Ph-OMMs was successfully used for the ultrafast resolution of six secondary alcohols by selectivity transesterification, which reached high conversion (50%) and high enantioselectivity (≥99%) within 20–180 min. The activity of BCL @Ph-OMMs was kept relatively constant in 50 consecutive cycles, which is the best result among the reported immobilized lipases. The study suggests that BCL @Ph-OMMs is an attractive catalyst in industrial applications. [ABSTRACT FROM AUTHOR]

Lipase plays critical roles in the industrial catalysis, drug discovery and medical diagnosis of diseases. In this paper, based on the consideration that a tetraphenylethylene (TPE) derivative P1 with a −COOC 6 H 13 group can be hydrolyzed into TPE-COOH which shows low solubility in same solutions and thus aggregation can occur easily, a novel fluorescence turn-on probe bearing aggregation-induced emission (AIE) characteristics to rapidly visualize lipase activities has been constructed with compound P1 . Lipase of concentrations as low as 0.1 mg mL −1 can be detected and the assay range of lipase was located in 0.1–1.3 mg mL −1 . On the other hand, the selectivity of probe P1 , dynamic monitoring of enzymatic reaction and preliminary commercially enzyme activity screening was also summarized. [ABSTRACT FROM AUTHOR]

A new strategy to fabricate edible oleogels had been developed in this work, using natural cellulose particles as gelator and water as secondary fluid. Effect of the content of cellulose particles and second fluid on the formation of oleogels were investigated, and a qualitative phase diagram was constructed. Consideration has also focused on the influence of second fluid (ionic strength, pH and sucrose). Results showed that the cellulose particles could form a network in oil phase through the capillary force originated from the secondary fluid. A denser and more uniform network provided the oleogels higher centrifugal stability against oil loss. The viscoelastic properties of oleogels could be enhanced by increasing the ionic strength (10–100 mM), sucrose concentration (10–20 wt%) and pH value (2.0–5.0) of the second fluid. These results suggested that the capillary force of the gel network could be modulated by the composition and pH of secondary fluid. The considerable gel strength and economical manufacturing process give the oleogels great application potential. [Display omitted] • Edible oleogels were prepared using a simple and economical process. • Using natural cellulose particles as gelator and water as the second fluid. • Cellulose particles could form a network in oil phase through the capillary force. • Strength of the oleogels could be modulated by the water phase. [ABSTRACT FROM AUTHOR]

A very low content of oleosome-associated proteins (OAPs) allows for long-term stability of oleosomes in mature seeds, but there is limited knowledge on these interfacial behaviors. Here, the effect of extraction solvents on the composition, structure, and interfacial properties of OAPs from Camellia oleifera were investigated. After lipid removal by cold acetone/ether (AE) and chloroform/methanol (CM), the OAPs-AE exhibited a white lumpy morphology, but the OAPs-CM was a transparent film. The major components of OAPs-AE and OAPs-CM were similar, including oleosin, Ole Ⅰ, Ole Ⅱ, Ole Ⅳ, and Ole Ⅴ. The OAPs-CM had more α-helix (∼60%) and β-sheet (∼15%) structures than that of OAPs-AE, while the OAPs-AE had a higher denaturation temperature (∼90.9 °C). The residual phospholipid content in OAPs-AE was 21.5 times that of OAPs-CM. The OAPs-AE displayed an impressive ability to increase surface pressure at the air–water interface (∼32 mN/m at 4000 s) and oil–water interface (∼12 mN/m at 4000 s), even at a very low concentration (0.04 mg/mL). For the air–water interface, the diffusion rate of OAPs-AE was faster than that of OAPs-CM at all of the investigated pH values. These results provide a better understanding of OAPs as novel natural surface-active agents. [Display omitted] • Assembly behavior of oleosome associated proteins (OAPs) was diverse by different solvents. • Major component of OAPs extracted from Camellia oleifera was oleosin. • OAPs extracted using chloroform/methanol had more α-helix and β-sheet structures. • OAPs obtained by acetone/ether possessed an impressive ability to increase surface pressure. [ABSTRACT FROM AUTHOR]

Aging is a principal risk factor for neurodegenerative diseases and especially shares similar pathologic mechanisms to Alzheimer’s disease (AD). Amyloid-β (Aβ) plaques deposition and neurofibrillary tangles (NFTs) are the prominent age-dependent pathologies implicated in the cognitive deficits. Accumulation of mis-folded proteins in the endoplasmic reticulum triggers a cellular stress response called the unfolded protein response (UPR), the activation of which is increased in AD patients. However, the UPR relates to the pathological hallmarks of aging is still elusive. In this study, we report that long-term supplement of α-linolenic acid (ALA), starting before the onset of disease symptoms (6 month-old), prevents the age-related memory deficits during natural aging. The amelioration of the memory impairment is associated with a decrease in UPR related markers [glucose regulated protein 78 (GRP78), protein kinase RNA-like endoplasmic reticulum kinase (PERK), eukaryotic Initiation Factor 2α (eIF2α)]. ALA suppressed the PERK/eIF2α signaling, which may be responsible for multifaceted memory-deteriorating and neurodegenerative mechanisms, including inhibition of Aβ production by suppressing β-site APP-cleaving enzyme 1 (BACE1) expression, enhancement of cAMP response element binding protein (CREB) function via down-regulating activating transcription factor 4 (ATF4), and suppression of Tau phosphorylation by inhibiting glycogen synthase kinase 3β (GSK-3β) pathway. Taken together, our findings provide new insights into the link between ALA and PERK/eIF2α signaling, which could contribute to a better understanding of an ALA-mediated protective effect in aging-associated neuropathology. [ABSTRACT FROM AUTHOR]