ABSTRACT
Core-shell structures exhibit a number of distinct absorptive properties that make them attractive tools for use in a range of industrial contexts including pharmaceuticals, biotechnology, cosmetics, and food/agriculture. Several recent studies have focused on the development and fabrication of zein-based core-shell structures for a range of functional material deliveries. However, no recent review article has evaluated the fabrication of such core-shell structures for food-based applications. In this paper, we therefore survey current approaches to fabricating different zein-based platforms including particles, fibers, films, and hydrogels that have appeared in a variety of functionally relevant applications. In addition, we highlight certain challenges and future research directions in this field, thereby providing a novel perspective on zein-based core-shell structures.
Subject(s)
Hydrogels , Zein , Zein/chemistry , Hydrogels/chemistryABSTRACT
This research aimed to construct an emulsifier by the Maillard reaction at various times using cod fish skin collagen peptide (CSCP) and ι-carrageenan (ι-car) to stabilize an Antarctic krill oil (AKO) emulsion. This emulsion was then investigated for physicochemical stability, oxidative stability, and gastrointestinal digestibility. The emulsion stability index and emulsifying activity index of Maillard reaction products (MRPs) were increased by 36.32 % and 66.30 %, respectively, at the appropriate graft degree (25.58 %) compared with the mixture of ι-car and CSCP. In vitro digestibility suggested the higher release of free fatty acids (FFAs) of 10d-MRPs-AKO-emulsion, and the highest bioavailability of AST in 10d-MRPs-AKO was found to be 28.48 %. The findings of this study showed the potential of MRPs to improve peptide function, serve as delivery vehicles for bioactive chemicals, and possibly serve as a valuable emulsifier to be used in the food industry.
ABSTRACT
The synthesis of octenyl-succinylated chitosan with different degrees of substitution resulting from chemical modification of chitosan and controlled addition of octenyl succinic acid was investigated. The modified products were characterized using 1H NMR, FTIR, and XRD, and the degree of substitution was also determined. The properties of the modified chitosan oligosaccharide in solution were evaluated by surface tension and dye solubilization, finding that the molecules self-assembled when they are above the critical aggregation concentration. The two methods yielded consistent results, showing that the self-assembly was reduced with higher levels of substitution. The antimicrobial activity of the octanyl-succinylated chitosan oligosaccharide (OSA-COS) derivatives against Staphylococcus aureus, Escherichia coli, and Fusarium oxysporum f.sp cucumerinum was investigated by the Oxford cup method. While the acetylated COS derivatives were not significantly effective against either E coli or S. aureus, they showed significant antifungal activity toward F. oxysporum that was superior to that of COS. The modified product was found to form a stable emulsion when mixed with whey protein isolate. The emulsion formed by the highly substituted derivatives have a certain stability and loading efficiency, which can be used for the encapsulation and delivery of astaxanthin.
