Protein has been used as the carrier for protecting and targeting polyphenols and increasing their shelf-life.Interactions of a protein molecule with polyphenols are important,which change functions and physiochemical...Protein has been used as the carrier for protecting and targeting polyphenols and increasing their shelf-life.Interactions of a protein molecule with polyphenols are important,which change functions and physiochemical properties of the complex and provide protection to polyphenols.Interactions between proteins and polyphenols are largely non-covalent.Factors that affect such interactions include pH,temperature,and the structure of both proteins and polyphenols.Moreover,excellent stability of polyphenols can be achieved by using nanoencapsulation techniques such as emulsion,nanohydrogel,and nanocomplex formation.The use of protein combined with other compounds such as lipids and carbohydrates was found to be the most suitable carrier for polyphenols encapsulation.This review aims to describe the interaction between proteins and polyphenols,focusing on applying nanoencapsulation for increasing stability and targeted delivery of phenolic compounds.展开更多
Nanobubble technology is one of the latest green technologies in food industry applications.Nanobubbles(NBs)are gas-filled nanoscopic bubbles with a diameter of<500 nm.The mass production of bulk nano-bubbles raise...Nanobubble technology is one of the latest green technologies in food industry applications.Nanobubbles(NBs)are gas-filled nanoscopic bubbles with a diameter of<500 nm.The mass production of bulk nano-bubbles raises growing interest due to their high stability,internal pressure,and an enormous surface-to-volume ratio.Also,they can increase surface area,alter the physicochemical characteristics of the medium,and facilitate mass transfer.Along with their size and stability,air,nitrogen,and carbon dioxide,NBs are widely recognized for their significance in food processing.The potential existence and ability of NBs to remain stable in liquids under ambient conditions have been a contentious issue for a long time due to the conventional thermodynamic theory.In this review,fundamental properties,and several generation methods of NBs have been described along with their mechanism.Moreover,NBs generation methods can produce fine and undeviating gas diffusion characteristics,which can be used to control the uniformity and textural qualities of various creamy and gel-based foods.Thus,we also described the possible applications of NBs along with their mechanism of action in extraction,freezing,foams,and film formation.The ability of NBs to impart health benefits makes them new,improved,and environmentally safe green techniques.展开更多
基金The work was financially supported by the National Key Research and Development Program of China,China(2022YFD2100100),National Natural Science Foundation of China,China(3227277632001748)+4 种基金Natural Science Foundation of Ningbo,China(202003N4311)Zhejiang Public Welfare Technology Application Research Project,China(LGN21C200018)Key Research and Development Program of Zhejiang Province(2022C02033,2021C02014)China and 72nd Postdoctoral Foundation(2022M713423)Young Elite Scientists Sponsorship Program by CAST(2022QNRC001).
文摘Protein has been used as the carrier for protecting and targeting polyphenols and increasing their shelf-life.Interactions of a protein molecule with polyphenols are important,which change functions and physiochemical properties of the complex and provide protection to polyphenols.Interactions between proteins and polyphenols are largely non-covalent.Factors that affect such interactions include pH,temperature,and the structure of both proteins and polyphenols.Moreover,excellent stability of polyphenols can be achieved by using nanoencapsulation techniques such as emulsion,nanohydrogel,and nanocomplex formation.The use of protein combined with other compounds such as lipids and carbohydrates was found to be the most suitable carrier for polyphenols encapsulation.This review aims to describe the interaction between proteins and polyphenols,focusing on applying nanoencapsulation for increasing stability and targeted delivery of phenolic compounds.
基金This work was financially supported by the National Key Research and Development Program of China,China(2022YFD2100100)National Natural Science Foundation of China,China(32272776+5 种基金32001748)Natural Science Foundation of Ningbo,China(202003N4311)Zhejiang Public Welfare Technology Application Research Project,China(LGN21C200018)Key Research and Development Program of Zhejiang Province(2022C02033,2021C02014)China and 72nd Postdoctoral Foundation(2022M713423)Young Elite Scientists Sponsorship Program by CAST(2022QNRC001)。
文摘Nanobubble technology is one of the latest green technologies in food industry applications.Nanobubbles(NBs)are gas-filled nanoscopic bubbles with a diameter of<500 nm.The mass production of bulk nano-bubbles raises growing interest due to their high stability,internal pressure,and an enormous surface-to-volume ratio.Also,they can increase surface area,alter the physicochemical characteristics of the medium,and facilitate mass transfer.Along with their size and stability,air,nitrogen,and carbon dioxide,NBs are widely recognized for their significance in food processing.The potential existence and ability of NBs to remain stable in liquids under ambient conditions have been a contentious issue for a long time due to the conventional thermodynamic theory.In this review,fundamental properties,and several generation methods of NBs have been described along with their mechanism.Moreover,NBs generation methods can produce fine and undeviating gas diffusion characteristics,which can be used to control the uniformity and textural qualities of various creamy and gel-based foods.Thus,we also described the possible applications of NBs along with their mechanism of action in extraction,freezing,foams,and film formation.The ability of NBs to impart health benefits makes them new,improved,and environmentally safe green techniques.
