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Pim Knuiman, Maria T E Hopman, Jeroen A Wouters, Marco Mensink
Background: Substantial research has been done on the impact of carbohydrate and fat availability on endurance exercise adaptation, though its role in the acute adaptive response to resistance exercise has yet to be fully characterized. Purpose: We aimed to assess the effects of a pre-resistance exercise isocaloric mixed meal containing different amounts of carbohydrates and fat, on post-resistance exercise gene expression associated with muscle adaptation. Methods: Thirteen young (age 21.2 ± 1.6 year), recreationally trained (VO 2max 51...
2018: Frontiers in Physiology
Bahar Mehrad, Raheleh Ravanfar, Jonathan Licker, Joe M Regenstein, Alireza Abbaspourrad
β-Carotene is a nutraceutical that acts as a coloring agent and as pro-vitamin A, but its incorporation into foods is limited because of its hydrophobicity and low chemical stability. The aim of this study was to improve the physicochemical stability of β-carotene by encapsulating into solid lipid nanoparticles (SLNPs) containing palmitic acid and corn oil, stabilized using whey protein isolate (WPI). The palmitic acid crystals covered the surface of the oil droplets and formed a solid shell to protect the encapsulated β-carotene...
March 2018: Food Research International
Pedro Henrique Campelo, Edgar Aparecido Sanches, Regiane Victória de Barros Fernandes, Diego Alvarenga Botrel, Soraia Vilela Borges
The objective of this work was to analyze the influence of maltodextrin equivalent dextrose on the lime essential oil reconstitution, storage, release and protection properties. Four treatments were evaluated: whey protein concentrate (WPC), and blends of maltodextrin with dextrose equivalents of 5 (WM5), 10 (WM10) and 20 (WM20). The reconstitution and storage properties of the microparticles (solubility, wettability and density), water kinetics adsorption, sorption isotherms, thermogravimetric properties, controlled release and degradation kinetics of encapsulated lime essential oil were studied to measure the quality of the encapsulated materials...
March 2018: Food Research International
Rayanatou Issa Ado, Christelle Lopez, Valérie Lechevalier, Mahamadou Elhadji Gounga, Benoit Robert, Marielle Harel-Oger, Gilles Garric, Jean-François Grongnet, Frédéric Gaucheron
Milk is often subjected to technological treatments which have impacts on the structure of milk constituents and the characteristics of rennet curds. In this paper, the influence of the dairy fat structure on the biochemical and textural characteristics of curds coagulated by an extract of Calotropis procera leaves was studied. Standardized milks were reconstituted with the same contents in protein (35g·kg-1) and fat (35g·kg-1) but with different structures of fat i.e. homogenized anhydrous milk fat (HAMF), homogenized cream (HC) and non-homogenized cream (NHC)...
March 2018: Food Research International
Qiang Wang, Yanrong Ren, Yangping Ding, Minwei Xu, Bingcan Chen
The incorporation of bioactive proteins and peptides into food is associated with the loss of bioactivity due to deactivation in complex food matrices and in digestion systems. In this study, two different types of protein carriers, i.e. biopolymer complexation and complex coacervation were fabricated using whey protein isolation (WPI, 6wt%) and beet pectin (BP, 1.25 and 1.00wt%) at pH5.5 and 3.5, respectively. The release of the encapsulated FITC-BSA, a model bioactive protein, in both carriers in the absence and presence of laccase was investigated at both pH7...
March 2018: Food Research International
Manuela Giovanna Basilicata, Giacomo Pepe, Eduardo Sommella, Carmine Ostacolo, Michele Manfra, Gennaro Sosto, Giuseppe Pagano, Ettore Novellino, Pietro Campiglia
Buffalo milk is highly appreciated for its nutritive properties and highly employed in dairy products, despite this the release of bioactive peptides has not been investigated thoroughly. The aim of this work was to characterize in detail the bioaccesible peptides from buffalo-milk dairy products. Six products were subjected to in vitro simulated gastrointestinal digestion and then analyzed by LC-HRMS. The identified peptides were 165 in Yoghurt, 152 in Scamorza, 146 in Mozzarella, 136 in Grana and Ricotta, 120 in Ice Cream samples, belonging to both buffalo caseins (αs1-, β-, k-CN) and whey proteins (α-LA, β-LG)...
March 2018: Food Research International
Bade Tonyali, Sevil Cikrikci, Mecit Halil Oztop
Edible films of gum tragacanth (GT) with whey protein were fabricated to see how the incorporation of GT influenced whey protein based film properties. Whey protein isolate (WPI) was replaced with GT at different ratios as 0.5, 1, 1.5 and 2% of WPI. Optical, mechanical, permeability and microstructural properties, as well as moisture sorption and solubility behavior of films were measured. The findings indicated that combination of WPI and GT in film formulation led to less strength, more flexible, less soluble films with lower permeability to water and with higher opacity...
March 2018: Food Research International
Yanira I Sánchez-García, Karen S García-Vega, Martha Y Leal-Ramos, Ivan Salmeron, Néstor Gutiérrez-Méndez
The conventional process of lactose crystallization is prolonged, hardly controllable and the crystals have low quality. In this work, the effect of ultrasound on the crystallization of lactose in an aqueous system was assessed. Additionally, it was studied how the presence of whey proteins (which are a common impurity) and κ-carrageenan (that possess high water-binding capacity) could modify the process of lactose crystallization. Lactose solutions at 25% were sonicated in a continuous flow chamber at two different energy densities (9 and 50 J mL-1) before the start of crystallization...
April 2018: Ultrasonics Sonochemistry
A F Kuechel, T C Schoenfuss
Nondigestible carbohydrates with a degree of polymerization between 3 and 10 (oligosaccharides) are commonly used as dietary fiber ingredients in the food industry, once they have been confirmed to have positive effects on human health by regulatory authorities. These carbohydrates are produced through chemical or enzymatic synthesis. Polylactose, a polymerization product of lactose and glucose, has been produced by reactive extrusion using a twin-screw extruder, with citric acid as the catalyst. Trials using powdered cheese whey permeate as the lactose source for this reaction were unsuccessful...
February 7, 2018: Journal of Dairy Science
Liyan Liu, Zerong Lu, Lin Li, Bing Li, Xia Zhang, Ximei Zhang, Zhenbo Xu
OBJECTIVE: This study aimed to investigate the physical relation and mechanism of bactericidal activity on pathogenic E. coli by ultrasonic field with whey protein isolate (WPI). METHODS: Ultrasound treatment was performed under the conditions of intensity at 65 W/cm2, pulse duty ratio at 0.5 for 0-15 min with WPI concentration ranged from 0 to 10%. Viscosity, granularity, surface hydrophobicity, free radical scavenging activity, and thermal denaturation were assessed by rotational viscometer, Malvern Mastersizer 2000 particle size analyzer, fluorescent probe ANS method, DPPH method, and differential scanning calorimetry, respectively...
February 8, 2018: Microbial Pathogenesis
Hamed Eskandarloo, Alireza Abbaspourrad
The conversion of whey permeates to galacto-oligosaccharides (GOS) was studied by the enzymatic action of β-galactosidase from Aspergillus oryzae in a continuous flow packed-bed reactor. A novel method of enzyme immobilization involving covalent immobilization of β-galactosidase on 3-aminopropyl triethoxysilane(3-APTES)-modified glass beads was developed by the cross-linking method. The pH and temperature dependence of the enzymatic efficiency of the glass bead-immobilized enzyme was compared with that of the free enzyme...
June 15, 2018: Food Chemistry
B Wróblewska, J Juśkiewicz, B Kroplewski, A Jurgoński, E Wasilewska, D Złotkowska, L Markiewicz
The objective of this work was to identify the nutritional and physiological effects of commercial soy and whey protein preparations. Wistar rats were fed with soy (S), whey (W), or casein (C) preparations as the sole dietary protein source. The nitrogen balance, body composition, changes in caecal microbiota, mucosal and bacterial enzyme activities, and allergenic potential of the preparations were analysed. The whey diet elicited greater skeletal muscle anabolism than the soy diet. Rats from the S group had the lowest values of body weight, fat, and lean mass gain...
February 8, 2018: Food & Function
Changhui Zhao, Xue Shen, Mingruo Guo
Lutein is a hydrophobic carotenoid that has multiple health functions. However, the application of lutein is limited due to its poor solubility in water and instability under certain conditions during storage. Hereby we generated lutein loaded nano-emulsions using whey protein isolate (WPI) or polymerized whey protein isolate (PWP) with assistance of high intensity ultrasound and evaluate their stability during storage at different conditions. We measured the particle size, zeta-potential, physical stability and lutein content change...
2018: PloS One
Mina Sobhaninia, Ali Nasirpour, Mohammad Shahedi, Abdolkhalegh Golkar, Stephane Desobry
Protein aggregates can be formed by heating globular proteins above the thermal denaturation of the proteins. These aggregates can be used as delivery systems or to modulate the physicochemical and sensory properties of food products. In this study, the effects of heat treatment (15 min at 80 °C), pH adjustment (between 4 and 9), aging at different temperatures (between 10 and 60 °C) and the rate of acidification (pH decreased from 6.25 to 4 at 5 different rates) on whey proteins aggregates were studied...
January 29, 2018: International Journal of Biological Macromolecules
Joana Odila Pereira, José Soares, Maria J P Monteiro, Ana Gomes, Manuela Pintado
Edible coatings/films with functional ingredients may be a solution to consumers' demands for high-quality food products and an extended shelf-life. The aim of this work was to evaluate the antimicrobial efficiency of edible coatings incorporated with probiotics on sliced ham preservation. Coatings was developed based on whey protein isolates with incorporation of Bifidobacterium animalis Bb-12® or Lactobacillus casei-01. The physicochemical analyses showed that coating decreased water and weight loss on the ham...
January 31, 2018: Meat Science
Andresa Gomes, Ana Letícia Rodrigues Costa, Rosiane Lopes Cunha
The relationship between the composition and structure of food emulsions was evaluated from the effect of a mixture of emulsifiers Whey protein (WPI) - Tween 80 (T80) and the oil phase features, such as chain length and unsaturation degree (sunflower oil, a long chain triacylglycerol - LCT or NEOBEE® 1053, a medium chain triacylglycerol - MCT). Emulsions with LCT showed higher droplet size than MCT as a consequence of its higher viscosity. All emulsions exhibited shear thinning behavior, but the viscosity was influenced by their interface composition...
January 31, 2018: Colloids and Surfaces. B, Biointerfaces
Vanessa Silva Tavares Rodrigues, Egberto Gaspar Moura, Dayse Nascimento Bernardino, Janaine Cavalcanti Carvalho, Patricia Novaes Soares, Thamara Cherem Peixoto, Nayara Peixoto-Silva, Elaine Oliveira, Patricia Cristina Lisboa
In humans, complementary feeding should be started after 6 months-old; the introduction of any food or water before this time is considered early weaning, which is associated with health problems in adulthood. Cow's milk is a common food introduced to children less than 6 months that has inadequate nutritional composition mainly due to a worse casein: whey protein ratio compared to human milk. We hypothesized that suckling rats fed with cow's milk, rich in bioactive peptides, develop further metabolic dysfunctions...
December 10, 2017: Journal of Nutritional Biochemistry
Anya Kwan, Gabriel Davidov-Pardo
The goal of this project was to create hydrogels, a type of soluble biopolymer delivery system to encapsulate flavored nanoemulsions that are released under artificial saliva conditions. Low methoxyl (LM) pectin and whey protein isolate (WPI) at pH 4.0 were used to form the hydrogels at a ratio of 4:1 (w/w), respectively. Orange oil, medium-chain triglyceride (MCT) oil, and WPI were used to make stable nanoemulsions loaded with flavor oil. The nanoemulsions were encapsulated into hydrogels with a mean diameter of 768 ± 36 nm...
June 1, 2018: Food Chemistry
Hui Wang, Jing-Xiao Zhang, Yue Wang, Wen-Hong Fang, Yuan Wang, Jun-Fang Zhou, Shu Zhao, Xin-Cang Li
Type II crustins are the most abundant type of crustins in shrimps that exhibit remarkable sequence diversities and broad antibacterial activities. This study characterized a novel type II crustin, SpCrus2, in the mud crab Scylla paramamosain. The SpCrus2 cDNA sequence is 620-bp long with a 495-bp open reading frame encoding a 164-amino acid protein. In the deduced protein, a 17-amino acid signal peptide, a glycine-rich hydrophobic region (GRR), and a cysteine-rich region (CRR) containing a whey acidic protein domain were predicted...
February 2, 2018: Developmental and Comparative Immunology
Eloá Lourenço do Carmo, Rhana Amanda Ribeiro Teodoro, Pedro Henrique Campelo Félix, Regiane Victória de Barros Fernandes, Érica Resende de Oliveira, Taís Regina Lima Abreu Veiga, Soraia Vilela Borges, Diego Alvarenga Botrel
The properties and stability of spray-dried beetroot extract using maltodextrin (MD), inulin (IN), and whey protein isolate (WPI) as carrier agents were evaluated. The values of moisture, betalains content, and retention were 3.33-4.24%, 348.79-385.47 mg/100 g (dry-basis), and 88.45-95.69%, respectively. Higher values of antioxidant activity were observed for the treatments using WPI. The treatment with inulin alone presented higher hygroscopicity in the moisture adsorption isotherms at 25 °C and lower thermal stability when evaluating the thermogravimetric curves...
May 30, 2018: Food Chemistry
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