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Full-Text Articles in Food Chemistry
Formation, Characterization, And Utilization Of Multilayer Nanoemulsions In Foods, Jorge L. Muriel Mundo
Formation, Characterization, And Utilization Of Multilayer Nanoemulsions In Foods, Jorge L. Muriel Mundo
Doctoral Dissertations
Multilayer coatings have been proposed as a promising nanotechnology for improving the performance of emulsion-based products in numerous research fields. In foods, these multilayer coatings can be used to improve the encapsulation and protection of bioactive ingredients in delivery systems during storage and passage through the gastrointestinal tract (1, 2). Therefore, there is strong interest in understanding the formation, properties, and performance of these novel coatings. Multilayer coatings are formed by layer-by-layer electrostatic deposition of oppositely charged biopolymers, such as proteins and polysaccharides. A better understanding of the formation and properties of biopolymer multilayer coatings could lead to …
Chemopreventive Effects Of Polymethoxyflavones, Xian Wu
Chemopreventive Effects Of Polymethoxyflavones, Xian Wu
Doctoral Dissertations
Colon cancer is one of the major global public health issues, which severely threatens human health. Polymethoxyflavones (PMFs), a unique class of flavonoids, are abundantly and almost exclusively found in the peel of sweet oranges (Citrus sinensis) and mandarin oranges (Citrus reticulata). Nobiletin (NBT) is a major citrus flavonoid that has shown various health benefits, including anti-inflammation and anti-carcinogenesis. To better understand the chemopreventive effects of NBT, we systematically investigated the inhibitory effects of dietary NBT on colitis-associated colon carcinogenesis in azoxymethane (AOM)/dextran sulfate sodium (DSS)-treated mice. We found that oral administration of NBT effectively decreased …
Physicochemical And Toxicological Assessment Of Antimicrobial Ε-Polylysine-Pectin Complexes, Cynthia L. Lopez Pena
Physicochemical And Toxicological Assessment Of Antimicrobial Ε-Polylysine-Pectin Complexes, Cynthia L. Lopez Pena
Doctoral Dissertations
ε-Polylysine is an appealing FDA-approved, all natural antimicrobial biopolymer effective against a wide range of microorganisms. Its implementation is greatly limited by its strong cationic charge, which has been linked to instability in food systems, perceived astringency and bitterness, and the ability to inhibit lipid digestion. Previous studies have shown that controlled complexation of ε-polylysine with anionic pectin is able to prevent instability and astringency in simplified model food systems, while maintaining the antimicrobial character of polylysine. Isothermal titration calorimetry, micro-electrophoresis, microscopy, and turbidity analyses of the stability of electrostatic pectin-polylysine complexes in the presence of strongly anionic κ-carrageenan, and …