Microencapsulation of Fridericia chica extract: stability, anthocyanin retention, and antioxidant properties for food and therapeutic applications

Effects of processing conditions on powder properties of black glutinous rice (Oryza sativa L.) bran anthocyanins produced by spray drying and freeze drying

Anthocyanin extraction from black carrot: Health promoting properties and potential applications

Refractance Window™ drying of haskap berry – Preliminary results on anthocyanin retention and physicochemical properties

Rice bran protein increases the retention of anthocyanins by acting as an encapsulating agent in the spray drying of grape juice

Encapsulation of anthocyanin from butterfly pea flowers (Clitoria ternatea L.) extract using foam-mat drying

Recent trends and advancements in nanoemulsions: Production methods, functional properties, applications in food sector, safety and toxicological effects

Extraction of basil seed gum: Optimization and functional properties

To extend the effective working range of porous membranes is highly desirable for membrane applications. Here, graphene oxide (GO) based membranes capable of retaining stable retention properties with varying pH are reported. The self‐adjustable properties of GO based membranes are realized by coupling with pH‐responsive polyacrylic acid (PAA) molecules via a facile vacuum filtration process. With decreasing pH, the shrinkage of the molecular chains of PAA decreases the interlayer spacing of PAA/GO membranes, which compensates for the weakened Donnan effect in acidic conditions, leading to the stable retention properties of the membranes over a wide pH range. With PAA introduced, the laminated structure of the membranes is well preserved while the membrane thickness is slightly increased. PAA endows the membranes with obvious self‐alteration of pore structure in response to the change of pH. Nanofiltration performance measurements show that the dye retention properties of GO membranes decrease sharply when the pH changes from 9 to 1. However, the rejection rates of PAA/GO membranes could be well retained or even increased in acidic conditions. This work demonstrates that PAA is an effective pH‐sensitive modification material for fabricating GO‐based membranes with stable retention properties under varying pH.

Crystallizable W/O/W double emulsions made with milk fat: Formulation, stability and release properties

Sc-modified (0.3 mol%) multiferroic BiFeO3 thin films (BFS) were synthesized on Pt/Ti/SiO2/Si substrates through a chemical deposition method. The effect of Sc doping on the fatigue and retention properties, and polarization switching with magnetic poling of the films were investigated. Through Sc-doping, the film exhibited marked improvement in fatigue behavior at least up to 1011 cycles in comparison with the BFO film. The stable polarization retention property of the BSF film over the range of 1–105 seconds demonstrated that Sc doping in BFO improved the retention characteristics compared to BFO. This supports that Sc addition can reduce oxygen vacancies and charge defects in the BSF system which results in the excellent fatigue and retention properties. Magnetic field poling of 0.8T improved the polarization of the BSF film by about 48% which decreased slowly to ∼10% after 14 days. These results suggest that the BSF film has potential in ferroelectric and magnetic devices applications.

Proteins are important ingredients in the food industry for their excellent nutritional, functional and biological properties, while the application is limited by their sensitivity to environmental stresses such as high temperature, pH changes and ionic strength. The Maillard reaction and transglutaminase-catalyzed glycosylation are the two main effective glycosylation ways to improve the stability and biological properties of proteins by mainly attaching monosaccharides or disaccharides to proteins, while protein–polysaccharide conjugates with superior functional properties are rarely discussed. Therefore, the present study reviews current state of the synthesis, biological activities and applications in the food system of protein–polysaccharide conjugates formed via the Maillard reaction and transglutaminase-catalyzed glycosylation. The biological activities including antioxidant, antimicrobial and immunomodulatory activities of proteins are improved after glycosylation, and the formed protein–polysaccharide conjugates can be applied to stabilize emulsions or deliver bioactive compounds in foods. The bioactivities produced under precisely controlled glycosylation conditions would make protein–polysaccharide conjugates a promising application in foods with healthy properties.

Ferritin cage as a competent carrier for volatile cinnamaldehyde to improve its stability and flavor retention properties.

Ancellotta red wine (Vitis vinifera L.) was encapsulated by spray-drying (inlet and outlet temperatures were 145 °C and 70 °C, respectively) to obtain a wine powder with a low water activity (aw) using maltodextrin DE10 as an encapsulating agent. The retention of total monomeric anthocyanins (TMA) in the wine powder was found to be greater than 80%. Anthocyanin profiles of Ancellotta liquid wine and wine powder were characterized by using HPLC–DAD and 33 compounds were identified. The wine powder was stored under two different water activity values (aw 0.25 and aw 0.33). Furthermore, the TMA (pH-differential method), total anthocyanins and malvidin-3-glucoside were determined by HPLC–DAD for up to 90 days’ storage at 38 °C. Total anthocyanins and malvidin-3-glucoside decreased very slowly during storage. The stability of anthocyanins and color differences (ΔE*ab) in 1% wine powder solution at different pHs and temperatures were evaluated. These results indicated that Ancellotta wine powder has the potential to be used as a food colorant in low pH and low water activity foods.

Tailoring structure and properties of long-lived emulsion foams stabilized by a natural saponin glycyrrhizic acid: Role of oil phase

Enhancing dietary fibre functionality: Insights into inorganic and organic modification and their hybrid in fibre modification and applications.