Fabrication of cinnamon essential oil nanoemulsions with high antibacterial activities via microfluidization.

The high volatility and hydrophobicity of cinnamon essential oils (CiEO) limited their practical application. To enhance their stability and antibacterial activity, nanoemulsions encapsulating CiEO were prepared using hydroxypropyl-ß-cyclodextrin/lauroyl arginate (HPCD/LAE) inclusion complexes through high-pressure microfluidization (HPM). Effects of HPM parameters on the stability and antibacterial properties of nanoemulsion were investigated. Results revealed that increased processing pressure and cycle numbers were associated with reduced droplet size and greater homogeneity in CiEO distribution. Storage and thermal stability were optimized at 100 MPa and seven cycles. Moreover, the nanoemulsions showed strong synergistic antibacterial against E. coli (19.79 mm) and S. aureus (23.61 mm) compared with LAE (11.52 mm and 12.82 mm, respectively) and CiEO alone (13.26 mm and 17.68 mm, respectively). This study provided new information for constructing CiEO nanoemulsion, which is suitable for use in the food industry.

New insights into how freeze-drying and cryo-milling affects the fine structure and digestibility of gelatinized starch.

Freeze-drying (FD) and cryo-milling (CM) are common methods for preparing powder gelatinized starch samples. This study investigates the structural characterization of raw/gelatinized maize starches and digestibility after FD/CM processes to elucidate their effect on starch digestibility determination. Results showed that FD slightly increased digestibility, while higher initial glucose content in CM samples, especially for gelatinized samples. Only FD retained the granular morphology and relative crystallinity (RC), while gelatinized-FD decreased RC by 75%. CM decreased RC by 12%, while gelatinized-CM decreased it by 97%. Combined with short-range and chain structural results, FD tended to disrupt internal connected chains through volume stress, while CM cleaved glycosidic bonds in external chain. Stretched chains in gelatinized starch promoted the breakage of chains during shearing and their efficient binding with digestive enzymes. These findings would provide a basis for pre-treatment of powder samples and processes of starch- rich foods.

Exploring the relationship between starch structure and physicochemical properties: The impact of extrusion on highland barley flour.

Highland barley (HB) is an intriguing plateau cereal crop with high nutrition and health benefits. However, abundant dietary fiber and deficient gluten pose challenges to the processing and taste of whole HB products. Extrusion technology has been proved to be effective in overcoming these hurdles, but the association between the structure and physicochemical properties during extrusion remains inadequately unexplored. Therefore, this study aims to comprehensively understand the impact of extrusion conditions on the physicochemical properties of HB flour (HBF) and the multi-scale structure of starch. Results indicated that the nutritional value of HBF were significantly increased (soluble dietary fiber and ß-glucan increased by 24.05%, 19.85% respectively) after extrusion. Typical underlying mechanisms based on starch structure were established. High temperature facilitated starch gelatinization, resulting in double helices unwinding, amylose leaching, and starch-lipid complexes forming. These alterations enhanced the water absorption capacity, cold thickening ability, and peak viscosity of HBF. More V-type complexes impeded amylose rearrangement, thus enhancing resistance to retrogradation and thermal stability. Extrusion at high temperature and moisture exhibited similarities to hydrothermal treatment, partly promoting amylose rearrangement and enhancing HBF peak viscosity. Conversely, under low temperature and high moisture, well-swelled starch granules were easily broken into shorter branch-chains by higher shear force, which enhanced the instant solubility and retrogradation resistance of HBF as well as reduced its pasting viscosity and the capacity to form gel networks. Importantly, starch degradation products during this condition were experimentally confirmed from various aspects. This study provided some reference for profiting from extrusion for further development of HB functional food and "clean label" food additives.

Exploring the emulsification potential of chitosan modified with phenolic acids: Emulsifying properties, functional activities, and application in curcumin encapsulation.

This study successfully grafted caffeic acid and 3,4-dihydroxybenzoic acid into chitosan through a coupling reaction, yielding grafting ratio of 8.93 % for caffeic acid grafted chitosan (CA-GC) and 9.15 % for 3,4-dihydroxybenzoic acid grafted chitosan (DHB-GC) at an optimal concentration of 4 mmol phenolic acids. The characterization of modified chitosans through ultraviolet visible spectrometer (UV-vis), Fourier transform infrared spectrometer (FTIR), proton nuclear magnetic resonance (1H NMR), and x-ray photoelectron spectrometer (XPS) confirmed the successful grafting of phenolic acids. In the subsequent step of emulsion preparation, confocal laser scanning microscope images confirmed the formation of O/W (oil-in-water) emulsions. The phenolic acid-grafted chitosans exhibited better emulsification properties compared to native chitosan, such as reduced droplet size, more uniform emulsion droplet distribution, increased ζ-potential, and enhanced emulsifying activity and stability. Moreover, the modified chitosans demonstrated increased antioxidant activities (evidenced by DPPH and ß-carotene assays) and displayed greater antimicrobial effects against E. coli and S. aureus. Its efficacy in curcumin encapsulation was also notable, with improved encapsulation efficiency, sustained release rates, and enhanced storage and photostability. These findings hint at the potential of modified chitosans as an effective emulsifier.

Preparation and characterization of starch/PBAT film containing hydroxypropyl-ß-cyclodextrin/ethyl lauroyl arginate/cinnamon essential oil microcapsules and its application in the preservation of strawberry.

Cinnamon essential oil (CEO) was emulsified by hydroxypropyl-ß-cyclodextrin/ ethyl lauroyl arginate (HPCD/LAE) complex to make nanoemulsions, which were then incorporated into maltodextrin (MD) to prepare HPCD/LAE/CEO/MD microcapsules by spray drying. The starch/polybutylene adipate terephthalate (starch/PBAT, SP) based extrusion-blowing films containing above microcapsules were developed and used as packaging materials for strawberry preservation. The morphology, encapsulation efficiency, thermal and antibacterial properties of microcapsules with different formulations were investigated. The effects of microcapsules on the physicochemical and antimicrobial properties of SP films were evaluated. When the formula was 4 % HPCD/LAE-3% CEO-10% MD (HL-3C-MD), the microcapsule had the smallest particle size (3.3 µm), the highest encapsulation efficiency (84.51 %) of CEO and the best antibacterial effect. The mechanical and antimicrobial properties of the SP film were enhanced while the water vapor transmittance and oxygen permeability decreased with the incorporation of HL-3C-MD microcapsules. The films effectively reduced the weight loss rate (49.03 %), decay rate (40.59 %) and the total number of colonies (2.474 log CFU/g) and molds (2.936 log CFU/g), thus extending the shelf life of strawberries. This study revealed that the developed SP films containing HPCD/LAE/CEO microcapsules had potential applications in degradable bioactive food packaging materials.

Effects of different content of EGCG or caffeic acid addition on the structure, cooking, antioxidant characteristics and in vitro starch digestibility of extruded buckwheat noodles.

The effects of different types and content of polyphenol addition on the structure, cooking, antioxidant characteristics and in vitro starch digestibility of extruded buckwheat noodles were investigated in this study. The result showed epigallocatechin-3-gallate (EGCG) was more easily combined with starch to form complex than caffeic acid, and amylose tended to be combined with polyphenols to form more complex. Amylose had a protective effect on polyphenols during extrusion process, which led to a significant increase of polyphenol content and antioxidant activity of extruded noodles. The addition of polyphenol and high amylose corn starch (HACS) improved the cooking quality of extruded buckwheat noodles. The extruded buckwheat noodles with 20 % HACS and 1 % EGCG had the lowest cooking loss of 6.08 %. The addition of EGCG and HACS increased the content of resistant starch and reduced predicted glycemic index (pGI). The noodles with 20 % HACS and 3 % EGCG had the lowest pGI (63.38) and the highest resistant starch (RS) content (61.60 %). This study provides a theoretical basis for the development of low pGI extruded buckwheat noodles.

Effects of frozen storage on the quality characteristics of frozen whole buckwheat extruded noodles.

The effects of frozen storage (-18 °C, 180 days) on the quality of frozen whole buckwheat extruded noodles (FWBEN) were investigated. The water content of FWBEN decreased, while the reheating time, water absorption, and dry consumption rate increased with prolonged storage time. Cooking loss increased from 3.20% to 4.31%. Texture analysis indicated that the hardness initially increased, then decreased. Microstructure results showed that the starch gel structure was damaged to a certain extent after storage for a longer period of time, whereas the porous structure became non-uniform with the appearance of cracks. The relative crystallinity gradually increased, and the freezable water content decreased with prolonged storage. These results demonstrated that FWBEN quality was affected by starch retrogradation and ice recrystallization. In general, FWBEN quality was relatively stable during 180 days of frozen storage at -18 °C.

γ-Cyclodextrin-based metal-organic frameworks for lactonic sophorolipid application in enhanced oil recovery.

Lactonic sophorolipid (LSL) exhibits numerous surfactant activities, such as emulsification, wetting action, dispersion effect, and oil-washing activities. Nevertheless, LSLs have poor water solubility, which restrains their application in the petroleum industry. In this research, a new compound, lactonic sophorolipid cyclodextrin metal-organic framework (LSL-CD-MOFs), was obtained by loading LSL into γ-cyclodextrin metal-organic frameworks (γ-CD-MOFs). The LSL-CD-MOFs were characterized by N2 adsorption analysis, X-ray powder diffraction analysis, Fourier transform infrared spectroscopy, and thermogravimetric analysis. Loading LSL into γ-CD-MOFs significantly increased the apparent water solubility of LSL. However, the critical micelle concentration of LSL-CD-MOFs was similar to that of LSL. Furthermore, LSL-CD-MOFs effectively reduced the viscosities and improved the emulsification indices of oil-water mixtures. Oil-washing tests, which were conducted using oil sands, revealed that the LSL-CD-MOFs yielded an oil-washing efficiency of 85.82 % ± 2.04 %. Overall, γ-CD-MOFs are promising carriers for LSL, and LSL-CD-MOFs are a potential, low-cost, new, green surfactant for enhanced oil recovery.

Effect of low temperature extrusion-modified potato starch addition on properties of whole wheat dough and texture of whole wheat youtiao.

In this study, low temperature extrusion-modified potato starch (MPS) was added to improve properties of whole wheat dough and textural quality of resulted youtiao. Extrusion temperature (60, 90 ℃) and barrel moisture content (30, 42 and 54%) were set as test variables. The results suggested that the low temperature extrusion processing caused moderate gelatinization and improved gel-forming properties of potato starch. MPS addition decreased the setback by up to 46%, and enhanced the viscoelasticity of whole wheat dough significantly. Compared to the whole wheat-based youtiao, the addition of 10% MPS decreased the hardness by up to 72%, and increased the springiness and specific volume by 32% and 22%, respectively. The addition of MPS prepared at lower extrusion temperature (60 ℃) and moderate moisture content (42%) resulted in the optimum textural qualities of whole wheat youtiao. This study will help better understand the role of MPS in whole wheat-based food product.

Effect of nano-TiO2 particle size on the bonding performance and film-forming properties of starch-based wood adhesives.

The effect of nano-TiO2 particle size on the properties of starch-based wood adhesives was studied in this work. Our findings indicate that a smaller size of nano-TiO2 particles corresponds with a larger specific surface area and more hydroxyl sites on the particle surface that interact with latex molecules, forming a more compact network structure. Therefore, the bonding performance and water resistance of the adhesive were enhanced. In addition, rheology results showed that the adhesive behaves as a pseudoplastic fluid. Small-angle X-ray scattering and energy dispersive spectroscopy confirmed the good compatibility and dispersion of nano-TiO2 in the adhesive films. Diffusing wave spectroscopy and scanning electron microscopy showed that smaller TiO2 particles were more favorable for the formation of smoother and denser films. These results are of great significance for improving the structure and properties of starch-based wood adhesives and preparing high-performance environmentally friendly biobased adhesives.

Toward a comprehensive understanding of various milling methods on the physicochemical properties of highland barley flours and eating quality of corresponding sugar-free cookies.

Highland barley (HB) was subjected to dry-, semidry-, wet-milling methods and assessed for flour physicochemical properties and eating quality of corresponding sugar-free cookies. Results showed that there were significant differences between different milled flours in damaged starch content, particle size, hydration, pasting properties, and color. High a* values and poor hydration/pasting properties of wet-milled flours were associated with its smallest particle size and lowest content of damaged starch (25.3%), ß-glucan (1.87%), and dietary fiber (10.87%), resulting in dark brown color, slightly high spread ratio, low hardness, and fast digestibility of the corresponding cookies. Conversely, the low digestibility of the cookies (predicted glycemic index 58.85) prepared from dry-milled flours was attributed to the higher content of dietary fiber, ß-glucan and V-type starch-lipid complex, which would affect enzyme accessibility and may be beneficial for making HB sugar-free cookies. This study is expected to promote the development of HB functional foods.

Effects of Jet Milling on the Physicochemical Properties of Buckwheat Flour and the Quality Characteristics of Extruded Whole Buckwheat Noodles.

The effects of jet milling on the physicochemical properties of buckwheat flour and the quality characteristics of extruded whole buckwheat noodles (WBN) were investigated in this study. The results reveal that the application of jet milling significantly reduced the particle size of buckwheat flour. As a result, the damaged starch content, water solubility index, water absorption index and swelling power of buckwheat flour all increased. It was worth noting that moderately ground buckwheat flour powder (D50 = 65.86 µm) had the highest pasting viscosity and gel hardness. The breaking rate and cooking loss of extruded whole buckwheat noodles made from the above powder were reduced by 33% and 16%, respectively. Meanwhile, they possessed the highest lightness and firmest network structure. Jet milling increased the soluble dietary fiber (SDF) content from 3.45% to 4.39%, and SDF further increased to 5.28% after noodle extrusion. This study was expected to provide a reference for exploiting high-quality gluten-free noodles from the perspective of milling.

Preparation, physicochemical characterization, and cytotoxicity of selenium nanoparticles stabilized by Oudemansiella raphanipies polysaccharide.

Selenium nanoparticles (SeNPs) have attracted substantial attention recently owing to their excellent bioavailability and low toxicity. In the present study, Oudemansiella raphanipies polysaccharide (ORPS)-decorated selenium nanoparticles (ORPS-SeNPs) were synthesized, and their physicochemical, storage stability, and antiproliferative activities were assessed by cell cytotoxicity and apoptosis experiments. The results revealed that orange-red, zero-valent, amorphous and spherical SeNPs with a mean diameter of approximately 60 nm were successfully prepared by using ORPS as a capping agent. Furthermore, the ORPS-SeNPs solution stored at 4 °C in the dark was stable for at least 90 days. Moreover, ORPS-SeNPs treatment inhibited the proliferation of four cancer cell lines in a dose-dependent manner, while no significant cytotoxicity towards human mesangial cell (HMC) cell lines was observed. Compared with their sensitivities to the other cancer cell lines (SGC-7901 and HT-29), the sensitivity of ORPS-SeNPs towards 786-O cells was higher, with an IC50 value of 18.88 ± 1.52 mg/L. Furthermore, the apoptotic pathway triggered by ORPS-SeNPs in 786-O cells was determined to be induced by reactive oxygen species (ROS) imbalance and mitochondria-mediated pathways and to eventually result in cellular oxidative stress damage. The results of this study suggest that ORPS-SeNPs can be developed as a potential treatment for cancer, especially human renal carcinoma.

Effects of various durations of enzyme hydrolysis on properties of starch-based wood adhesive.

Improving the performance of wood adhesive is important for the development of the veneer industry. This work investigated the effects of various durations of enzymatic hydrolysis to improve and enhance the properties of starch-based wood adhesive (SWA). The results showed that moderate enzymatic hydrolysis for 2 h of starch molecule could improve the properties of SWA. The bonding strength of SWA was increased from 2.72 MPa (0 h) to 6.87 MPa (2 h) in the dry state and from 0.87 MPa (0 h) to 2.69 MPa (2 h) in the wet state. A significant decrease in the viscosity of SWA was also observed after 2 h hydrolysis of starch molecules, which allowed smooth spreading and penetration of adhesive through the wood surface. Meanwhile, the dynamic mechanical analysis and scanning electron microscopy showed that SWA with 2 h enzymatic hydrolysis exhibited better elastic deformation and smooth surfaces compared with SWA with un-hydrolysis starch. This study provides important information regarding the possible applications of SWA in the wood industry and presents a potential alternative to less environmentally friendly formaldehyde-based wood adhesives.

Hydration and plasticization effects of maltodextrin on the structure and cooking quality of extruded whole buckwheat noodles.

In order to improve the structure and cooking quality of extruded whole buckwheat noodles (EWBN), maltodextrin (MD), the homologous substances of starch, was added to buckwheat flour to prepare the EWBN. Hydrogen bonds formed between MD and buckwheat starch molecules and the crystallinity of EWBN decreased as determined by FT-IR and X-ray diffraction, which indicated plasticization effects of MD on buckwheat starch. The content of tightly bound water first increased and then decreased with the increasing amount of MD and the cooking time of EWBM decreased from 5.4 to 3.1 min due to the hydration effects of MD. The cooking loss first decreased and then increased, and showed a minimum value of 9.22% when adding 1 wt% of MD. For texture properties, the hardness, stickiness, chewiness and elongation at break of EWBN first increased and then decreased with the addition of MD, and all reached the maximum value at 3 wt% of MD. These findings showed the potential of adding MD, especially at the appropriate concentration, for improving structure and cooking quality of EWBN.

Encapsulating quercetin in cyclodextrin metal-organic frameworks improved its solubility and bioavailability.

BACKGROUND: Quercetin (Que) has many pharmacological activities, such as anticancer, antioxidant, cardiovascular protection, antihypertensive and lipid-lowering activities. However, its poor water solubility greatly limits its application in medicine and food. γ-Cyclodextrin metal-organic frameworks (γ-CD-MOFs) are novel porous carriers for loading functional products. In this study, Que was successfully loaded into γ-CD-MOFs, and the new compound (Que-CD-MOFs) was characterised by X-ray diffraction, infrared spectroscopy, thermogravimetric analysis and scanning electron microscopy. RESULTS: The apparent solubility of Que-CD-MOFs was enhanced by 100-fold compared with that of pure Que. The free radical scavenging ability of the encapsulated Que was significantly improved. The cytotoxicity of Que-CD-MOFs to HK-2 cells was decreased, and their inhibition on HT-29 tumour cells was maintained, as confirmed by CCK-8 assays. Flow cytometry of HT-29 cells showed that Que-CD-MOFs can inhibit G2 phase cells. Based on molecular modelling, Que molecules were preferentially located inside the cavities of γ-CD pairs in γ-CD-MOFs. CONCLUSION: γ-CD-MOFs are promising carriers for bioactive agents in food and pharmaceutical applications. © 2021 Society of Chemical Industry.

Liposome co-encapsulation as a strategy for the delivery of curcumin and resveratrol.

Curcumin and resveratrol are natural compounds whose strong antioxidant activities are highly beneficial in the human diet. Unfortunately, their physicochemical properties result in poor stability in their chemical and antioxidant activities, which limits their utilization in food and pharmaceutical applications. In this study, liposomal nanoencapsulation was developed as a strategy to overcome these limitations and improve the antioxidant effects of these compounds. The physicochemical characteristics of co-encapsulated liposomes were evaluated and compared to formulations containing each compound individually. Liposomes co-encapsulating curcumin and resveratrol presented a lower particle size, lower polydispersity index and greater encapsulation efficiency. The formulation of liposomes co-loading curcumin and resveratrol at 5 : 1, exhibited the lowest particle size (77.50 nm), lowest polydispersity index (0.193), highest encapsulation efficiency (reaching 80.42 ± 2.12%), and strongest 2,2-diphenyl-1-picrylhydrazyl scavenging, lipid peroxidation inhibition capacity and reducing power. Additionally, liposomes loading both curcumin and resveratrol displayed a higher ability during preparation, storage, heating and surfactant shock than those loaded with individual polyphenol. Infrared spectroscopic and fluorescence techniques demonstrated that the curcumin mainly located in the hydrophobic acyl-chain region of liposomes, while the resveratrol orientated to the polar head groups. These orientations could have synergistic effects on the stabilization of liposomes. Our findings should guide the rational design of a co-delivery liposomal system regarding the location and orientation of bioactive compounds inside the lipid bilayer.

A combination of coarse-grain molecular dynamics to investigate the effects of sodium dodecyl sulfate on grafted reaction of starch-based adhesive.

Graft copolymerization is a challenging step in preparation of starch-based adhesive due to the complexity and instantaneity. A combination of both experimental and simulation methodology has been employed to investigate the process at microscopic level. Through a series of characterizations of adhesives and copolymers with different SDS (sodium dodecyl sulfate) contents, 2% (w/w, 2g SDS/100 g starch) SDS demonstrated outstanding balance between the starch grafted percentage and interfacial properties. The coarse-grain molecular dynamics (CGMD) was utilized to reveal the molecular distribution and migratory mechanisms during the reaction by calculating radius distribution function (RDF) and mean square displacement (MSD). Starch chains covering the monomers surface was found to exhibit longer radius of gyration (Rg). Furthermore, the interfacial models were constructed in this study, and interfacial tension between water and VAc beads was calculated to confirm the improvement in interfacial properties and the rationality of simulation with the addition of SDS.

Untargeted metabonomics reveals intervention effects of chicory polysaccharide in a rat model of non-alcoholic fatty liver disease.

In the current study, serum metabolomics techniques were used to evaluate the potential mechanism of the effect of chicory polysaccharides in non-alcoholic fatty liver disease (NAFLD) rats. A rat model of NAFLD was constructed according to the histopathological data and biochemical parameters, while the underlying mechanisms of high-fat diet (HFD) induced NAFLD and the therapeutic effects of chicory polysaccharides (CP) were studied by the adoption of serum metabolomics. The serum metabolites were analyzed by GC/MS. Multivariate statistical approaches such as principal component analysis, revealed significant differences with HFD model and CP groups against the control. Results indicated that CP plays a regulatory role in the occurrence of NAFLD. Meantime, a total of 65 candidate biomarkers were screened and identified. Cluster analysis, enrichment analysis and metabolic pathway analysis of differential metabolites also indicated that amino acid metabolism and fatty acid biosynthesis in NAFLD rats, the ß-oxidation and urea cycle of very long-chain fatty acids were mainly disturbed when compared against the control group. The corresponding metabolic pathways in the CP group were relieved compared against the NAFLD rats. These results showed that untargeted metabonomics helps to explain intervention effects of chicory polysaccharide with the rat model of NAFLD.

Anti-Inflammatory and Hepatoprotective Effects of Ganoderma lucidum Polysaccharides against Carbon Tetrachloride-Induced Liver Injury in Kunming Mice.

BACKGROUND: Ganoderma lucidum Polysaccharides (GLPS) were found to possess various pharmacological properties including anti-inflammatory and hepatoprotective activities. However, the effect and possible mechanism of GLPS treatment on liver injury have not yet been reported. Therefore, this study aimed to explore the potential anti-inflammatory and hepatoprotective effects and possible mechanism of GLPS in carbon tetrachloride (CCl4)-induced acute liver injury mice. SUMMARY: GLPS significantly reduced the activation of NLRP3 inflammasome and improved liver function in liver injury mice. It significantly inhibited CCl4-induced changes of alanine aminotransferase and aspartate aminotransferase activities in serum, as well as nitric oxide synthase (NOS) and cytochrome P450 2E1 (CYP2E1) activities in liver tissue; it also remarkably decreased levels of liver weight and index, total bilirubin, interleukin (IL)-1ß, IL-18, IL-6 and tumor necrosis factor-α in serum, as well as malondialdehyde and IL-1ß in liver tissue. Protein expression levels of liver NLRP3, ASC, and Caspase-1 were also downregulated, while the glutathione level in liver tissue was remarkably enhanced in GLPS groups compared to that of the model group. Key Message: These results suggested that GLPS may be a potential for the prevention and treatment of acute liver injury with liver inflammation. The possible mechanism may be related to the inhibition of free radical lipid peroxidation, NOS, and CYP2E1 activities and activation of liver inflammatory factors.