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- Wu, Changling; Li, Lingyun; Zhong, Qixin; Cai, Ruying; Wang, Peng; Xu, Xinglian; Zhou, Guanghong; Han, Minyi; Liu, Qianqian; Hu, Tianshuo; Yin, Tianchen
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.99 pp. 69-76
- 2,2-diphenyl-1-picrylhydrazyl; antioxidant activity; chicken meat; cold storage; cooked foods; curcumin; encapsulation; hydrophobicity; ionic strength; marinating; myofibrillar proteins; oxidative stability; pH; sodium chloride; thiobarbituric acid-reactive substances
- ... A low-cost, convenient and organic solvent-free approach was investigated to nanoencapsulate curcumin (CCM) in myofibrillar proteins (MPs) as a potential strategy to improve the oxidative stability of marinated meat products. The encapsulation was enabled by shifting CCM–MP mixture to pH 12 and then pH 7 at different ionic strengths. Stable CCM–MP nanocomplexes were formed at 0.3, 0.6 and 0.9 mol/ ...
- Hu, Yan; Kou, Guangning; Chen, Qiyang; Li, Yan; Zhou, Zhiqin
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.99 pp. 24-33
- 2,2-diphenyl-1-picrylhydrazyl; Citrus reticulata; Fourier transform infrared spectroscopy; antioxidant activity; bioavailability; citrus peels; encapsulation; flavonoids; hydrophobic bonding; intestines; nanoparticles; pH; transmission electron microscopes; whey protein concentrate; China
- ... Flavonoids rich in citrus peels have poor stability and bioavailability, which limits their commercial applications. In present study, citrus peel extracts were obtained from four citrus types and their stability and antioxidant activity were investigated in terms of pH conditions. Then, the extracts were encapsulated and protected by whey protein concentrate nanoparticles (WPC NPs). The results s ...