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Nutrition and Food Sciences

Nutrition and food science information across the food chain supporting academic and industrial research

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Abstract

Balangu (Lallemantia royleana) seed oil is a valuable source of omega-6 fatty acids that reduces the risk of cardiovascular diseases. Due to the high sensitivity of this oil to environmental factors, microencapsulation has been recommended to preserve valuable compounds of oils and prevent adverse...

Author(s)
Izadi-Najafabadi, P.; Ahmadi-Dastgerdi, A.
Publisher
Hindawi, London, UK
Citation
Journal of Food Quality, 2022, 2022, 5898937,
Abstract

The development of bio-based and active food packaging materials is an effective way to alleviate the growing environmental concern and extend the shelf life of food. This study aimed to prepare a novel bilayer film composed of chitosan (CS) and sodium alginate (SA) incorporated with inclusion...

Author(s)
Li MaoYun; Luo XiaoQin; Zhu RuiXue; Zhong Kai; Ran WenYi; Wu YanPing; Gao Hong
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Hydrocolloids, 2022, 131,
Abstract

In this study, chitosan-dialdehyde-β-cyclodextrin-curcumin (CS-DCD-CUR) and alginate dialdehyde (ADA) were alternately deposited on the surface of electrospun cellulose acetate (CA) nanofibers driven by Schiff base bonding and electrostatic attraction. With the increasing number of bilayers, the...

Author(s)
Wang Peng; Zou YuCheng; Li Yang; Qin ZeYu; Liu XingQuan; Zhang Hui
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Hydrocolloids, 2022, 131,
Abstract

Foodborne diseases caused by foodborne pathogens lead to serious harm to food safety and human health. This work fabricated an enzyme-responsive packaging film based on porous poly (lactic acid) (PLA) nanofibers modified by positively charged polyethyleneimine (PEI) and further to adsorb negatively ...

Author(s)
Min TianTian; Zhou LiPing; Sun XiaoLi; Du HaiYu; Bian XiaoChun; Zhu Zhu; Wen YongQiang
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Research International, 2022, 157,
Abstract

Chitosan-based film incorporated with citric acid was prepared by the casting method for application in a Brazilian matured cheese. Three formulations of cheese were processed, with the intention of evaluating the application of a starter culture and the effect of the film in terms of its...

Author(s)
Ressutte, J. B.; Saranti, T. F. da S.; Moura, M. R. de; Pozza, M. S. dos S.; Scapim, M. R. da S.; Stafussa, A. P.; Madrona, G. S.
Publisher
Cambridge University Press, Cambridge, UK
Citation
Journal of Dairy Research, 2022, 89, 2, pp 201-207
Abstract

The aim of this work was to elucidate the influence of both the structural features of milk proteins [whey proteins (WPI) and sodium caseinate (SC)] and the character of their electrostatic associative interactions with chitosan (CHIT) on the structure, thermodynamic parameters and functionality of ...

Author(s)
Chebotarev, S.; Antipova, A.; Martirosova, E.; Palmina, N.; Zelikina, D.; Anokhina, M.; Bogdanova, N.; Kasparov, V.; Balakina, E.; Komarova, A.; Semenova, M.
Publisher
Elsevier, Oxford, UK
Citation
International Dairy Journal, 2022, 132,
Abstract

Foodborne illness outbreaks caused by consuming cantaloupe melon contaminated with Salmonella spp. and Escherichia coli O157:H7 are recurrent. The objective of this work was to investigate the antimicrobial effect of the combination of chitosan (Q) and extracellular metabolites of Pediococcus...

Author(s)
Enciso-Martínez, Y.; González-Pérez, C. J.; Aispuro-Hernández, E.; Vargas-Arispuro, I. C.; Ayala-Zavala, J. F.; Martínez-Téllez, M. A.
Publisher
Wiley, Boston, USA
Citation
Journal of Food Safety, 2022, 42, 3,
Abstract

Maillard reaction products (MRPs) between chitosan and various sugars with enhanced antioxidant activity were previously produced. However, few reports address the chitosan and corn syrup solids system that has been successfully used to encapsulate nutraceutical oils. Maillard reaction is...

Author(s)
Kaewtathip, T.; Wattana-Amorn, P.; Boonsupthip, W.; Lorjaroenphon, Y.; Klinkesorn, U.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Chemistry, 2022, 393,
Abstract

The effects of microbubbles in chitosan-based slurry ice production were investigated, and the efficiency of chitosan-based slurry ice was evaluated for silver pomfret (Pampus argenteus) precooling and storage at 0°C. Microbubbles generated though agitation accelerated slurry ice production by...

Author(s)
Zhang RouJia; Cheng ZhiMing; Ding FuYuan; Hua LinHui; Fang YunRui; Han Zhi; Shi JiYong; Zou XiaoBo; Xiao JianBo
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Chemistry, 2022, 393,
Abstract

In this study, the structural changes of chitosan- (C) shellac (S) bio-based emulsions induced by the incorporation of pine needle essential oil (PNEO) were investigated, in addition to, the effect of enhancements in physical, functional, and antibacterial properties of coatings on egg ...

Author(s)
Son GuangShuang; Sun Rui; Li HanYu; Zhang HuaJiang; Xia Ning; Guo PanPan; Jiang LongWei; Zhang XiaoNan; Rayan, A. M.
Publisher
Springer, New York, USA
Citation
Food Biophysics, 2022, 17, 2, pp 260-272

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