Published in Food chemistry
This study investigates whether lecithin could fasten lipolysis through the alleviation of protein aggregation in an infant formula emulsion model. Our previous study reported low intestinal digestion of infant formula could be due to the aggregation of proteins that slow lipid digestion. The emulsion contained lipids droplets simulating the fatty ...
Published in Food research international (Ottawa, Ont.)
This study addressed the impact of fruit wax(lecithin)-based oleogels as dispersed phase in formation and stability of oil-in-water emulsions. These hybrid emulsions were prepared above the melting point of the oleogels, using Tween 80 (T80) or whey protein isolate (WPI) as emulsifiers. Both mono- and mixed-component oleogels comprised of fruit wax...
ABSTRACT The study was carried out with the objective of evaluating whether the valorisation of the nutritional matrix by the addition of the enzyme phytase and soy gum, in isolation or in association in the formulation of broiler chicken diets compromises the performance in the phase of 7 to 42 days of age and can be economically viable. Seven hun...
Published in Food research international (Ottawa, Ont.)
In this study the possibility of replacing current surfactants in chocolate formulations with natural lipids extracted from spinach leaf (SPLIP) or spinach chloroplast (CH.SPLIP) was evaluated. SPLIP and CH.SPLIP were extracted with chloroform/methanol following enzyme deactivation with hot isopropanol. Results showed a higher extraction yield for ...
Published in Food chemistry
Our objective was to investigate the correlation between processing conditions and structural properties of lotus seed starch-lecithin complexes by dynamic high-pressure homogenization and explore the formation mechanism. The complexes formed with 5% lecithin at 90 MPa had the highest complex index among samples, thus protecting the integrity of th...
Published in International journal of biological macromolecules
Essential oils are natural antimicrobils and have been frequently incorporated into edible films aimed at extending shelf-life of food products. In this study, thymol nanoemulsions co-emulsified by natural emulsifiers (i.e., blend of gelatin and soy lecithin) were prepared and incorporated into gelatin films. The physical and antimicrobial properti...
Published in International journal of biological macromolecules
Edible films are manufactured from natural, renewable, nontoxic, and biodegradable polymers and are safe alternatives to plastic food packaging. Despite ongoing research, biopolymer-based edible films still are not at a quality to ensure total commercial replacement of synthetic packaging materials. The study aims to compare the effectiveness of so...
Edible films are manufactured from natural, renewable, nontoxic, and biodegradable polymers and are safe alternatives to plastic food packaging. Despite ongoing research, biopolymer-based edible films still are not at a quality to ensure total commercial replacement of synthetic packaging materials. The study aims to compare the effectiveness of so...
Published in Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy
Adsorption of water to a phospholipid (lecithin) and a ceramide were studied by IR microspectroscopy equipped with a humidity control system and quartz crystal microbalance (QCM). The water weight ratios increase up to 12.2 wt% for lecithin and 1.2 wt% for ceramide at RH ~80%, with linear correlations with infrared OH (+NH) band areas. For lecithin...
Published in Colloids and surfaces. B, Biointerfaces
Increasing use of nanomaterials in the consumer and pharmaceutical industries has led to emerging contamination by released nanoparticles in wastewater and drinking water, causing major concerns for public health. Titanium dioxide (TiO2) nanoparticles are one of the major nanoparticles of growing concern with a strong need for efficient removal. In...
