Insight into interfacial adsorption behavior of high-density lipoprotein hydrolysates regulated by carboxymethyl dextrin and in vitro digestibility of curcumin loaded high internal phase emulsions.

The interaction between high-density lipoprotein hydrolysate hydrolyzed by trypsin (EHT) and carboxymethyl dextrin (CMD) at pH 7.0, and in vitro digestibility of high internal phase emulsions (HIPEs) were studied. The particle size of EHT/CMD mixtures increased from 207.2 nm to 1229.6 nm with increase of the ratio of EHT to CMD from 8:1 to 1:2. The proportion of EHT adsorbed on the surface increased from 60.83 % to 80.81 %, forming thicker interfacial layer, exhibiting higher resistance to centrifugation and ionic strength. And more uniform proton density distribution and shorter relaxation time (T2) were charactered in HIPEs formed by mixtures. Rheological analysis further proved that CMD could lead to high viscosity, high elasticity, excellent oscillation performance of HIPEs. The spatial and electrostatic repulsion forces reduced the aggregation of oil droplets and promoted the formation of more mixed micelles, improving the bioaccessibility of curcumin. These findings provided theoretical strategies for lipid-soluble nutrients delivery systems.

The influence mechanism of brown rice starch structure on its functionality and digestibility under the combination of germination and zinc fortification.

This study explored the influence of germination and fortification on the functionality and digestibility of brown rice from the perspective of starch structure changes. The surface of germinated brown rice starch appeared some pits and holes under the action of endogenous hydrolase, and the amylose content, relative crystallinity and short-range order of the starch decreased significantly after germination. However, the fortification treatment seemed to intensify the enzymatic hydrolysis of germinated brown rice starch, showing deeper pits, lower short-range order and less double helix structure. These changes in structural characteristics led to a significant decrease in peak viscosity, enthalpy change (ΔH) and starch hydrolysis rate after germination and fortification treatment. As the germination time increased, the trend became more obvious. And the peak viscosity and enthalpy change (ΔH) of fortified brown rice reached the minimum values of 290.89 cP and 13.73 J/g after 34 h of germination, respectively, while the starch hydrolysis rate reached the maximum value of 85.42 %. Overall, the combination of germination and fortification could be an effective method to adjust the functional and digestive characteristics of starch by changing its structural characteristics.

Study on zinc accumulation, bioavailability, physicochemical and structural characteristics of brown rice combined with germination and zinc fortification.

In this work, the combination treatment of zinc sulfate fortification and germination was used to increase zinc content and bioavailability of brown rice. The zinc content in brown rice during germination time of 10-34 h gradually increased with the increase of zinc sulfate concentration (0-100 mg/L). Brown rice with zinc fortified concentration of 25 mg/L and germinated for 28 h was recommended, which reached the maximum (26.31%) of zinc bioavailability and met the requirements of recommended dietary intake (RDA) of zinc. The physicochemical and structural characteristics of brown rice under different treatment conditions were compared. As the germination time prolonged, the germination rate (%), total phenol content, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging rate (%) and Gamma-aminobutyric acid content of fortified or unfortified brown rice increased, while the phytic acid content decreased. The fortification treatment improved total phenol content and antioxidant activity of germinated brown rice. The crystalline structure of brown rice was destroyed during germination, but no significant change of crystalline structure caused by zinc sulfate fortification was found. These results could provide valuable reference for the application of germination in the field of brown rice fortification and the preparation of zinc-rich germinated brown rice products.