ABSTRACT
This study aimed to utilize blueberry pectin and calcium chloride to design a gel network structure for loading nut oils (peanut and walnut oil, respectively). The optimization of emulsion gel preparation was conducted through orthogonal experiments, utilizing the oil-holding ratio and gel strength as critical indicators. The emulsion gel was applied to the ice cream production. It was revealed that the peroxide value of the nut oil emulsion gels was significantly lower than that of nut oils. Both nut oil emulsion gel ice creams exhibited higher expansion rates, lower melting rates, and decreased hardness than the nut oil ice creams. Notably, walnut oil emulsion gel ice cream demonstrated a melting rate similar to traditional butter-based ice cream. Emulsion gel ice cream has higher fat globule instability and viscosity. Overall, the comprehensive emulsion gel ice cream indicators were comparable to conventional butter ice cream and notably superior to peanut and walnut oil ice cream. Using emulsion gel as a fat substitute in ice cream was feasible. The implications of these results were significant for advancing the utilization of nut oil emulsion gel within the ice cream industry.
ABSTRACT
Intracerebral hemorrhage (ICH) refers to severe stroke subtype that may be life-threatening or even cause death. It is clinically observed that coronavirus disease 2019 (COVID-19) may be associated with the high mortality in ICH patients. Ferulic acid, one of the functional bioactive ingredients from medicinal herbs, has been preclinically proven with beneficial activities, including neuroprotection and anti-inflammation actions. Based on current findings, we assumed that ferulic acid may play the potentials against COVID-19 when ICH. In this study, preclinical approach including network pharmacology and molecular docking was applied to detect and identify the core targets and pharmacological mechanisms involved in ferulic acid on COVID-19 and ICH. The network pharmacology analysis identified total eleven core targets in ferulic acid and COVID-19/ICH. The molecular mechanisms of ferulic acid against COVID-19 and ICH were mostly involved in induction of antiviral activity, modulation of inflammatory reaction. Molecular docking model revealed that ferulic acid might effectively bind to epidermal growth factor receptor (EGFR) protein based on strong binding capability. Current findings reflected the preclinical pharmacological activities of ferulic acid that might use for management of COVID-19 and ICH. Although there are the limitations that are absence of experimental validation, these bioinformatic results underline that ferulic acid may exert simultaneous potentials against COVID-19 and ICH through modulating integrative mechanisms and key biotargets.
ABSTRACT
In this study, pectin (PEC) and pea protein isolate(PPI) was successfully used to create complexes as a novel delivery system for pterostilbene (PT). When the mass ratio of PEC to PPI was 0.5, the particle size and ζ-potential of PPI-PEC-PT were 119.41 ± 5.68 nm and -23.26 ± 0.61 mV, respectively, and the encapsulation efficiency (EE) of PT was 90.92 ± 2.08%. The photochemical stability of PT was enhanced after encapsulation. The results of the molecular docking and multispectral analysis demonstrated that the PPI and PT binding was spontaneous and mostly fueled by hydrophobic interactions. The hydrophobicity of PPI was significantly decreased and the emulsification activity and emulsion stability were significantly improved after production with PEC and PT. The best emulsification impact was demonstrated by the PPI-PEC-PT complex. PPI-PEC is an effective PT delivery material, and the PPI-PEC-PT complex is a new functional emulsification material with significant potential in liquid and semi-liquid food and health products.