Characterization, in vitro digestibility and release properties of starch-linoleic acid-sodium alginate composite film.

Linoleic Acid Starch Kinetics Alginates Dietary Supplements
Digestion Interactions Sodium alginate Starch Unsaturated fatty acid

Journal

Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143

Informations de publication

Date de publication:
Dec 2023
Historique:
received: 10 08 2023
revised: 24 10 2023
accepted: 26 10 2023
medline: 21 11 2023
pubmed: 20 11 2023
entrez: 19 11 2023
Statut: ppublish

Résumé

This study aimed to improve the complexing degree, digestibility and controlled release properties of the potato starch (PS)-linoleic acid (LA) complexes by encapsulating PS-LA complexes to sodium alginate (AG) beads. The results revealed that AG had a positive effect on the complexing index, R

Identifiants

DOI: 10.1016/j.foodres.2023.113647 PMID: 37981361
pubmed: 37981361
pii: S0963-9969(23)01195-X
doi: 10.1016/j.foodres.2023.113647
pii:
doi:

Substances chimiques

Linoleic Acid 9KJL21T0QJ
Starch 9005-25-8
Alginates 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

113647

Informations de copyright

Copyright © 2023 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Huirong Chen (H)

National Engineering Research Center of Rice and Byproduct Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.

Xiaoyan Wang (X)

Chongqing Academy of Animal Sciences, Rongchang 402460, China.

Danni Jin (D)

National Engineering Research Center of Rice and Byproduct Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.

Mingyue Liu (M)

National Engineering Research Center of Rice and Byproduct Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.

Xiaonian Wu (X)

National Engineering Research Center of Rice and Byproduct Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.

Yuling Jiang (Y)

National Engineering Research Center of Rice and Byproduct Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.

Yong Fang (Y)

College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023,China.

Qinlu Lin (Q)

National Engineering Research Center of Rice and Byproduct Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.

Yongbo Ding (Y)

National Engineering Research Center of Rice and Byproduct Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China. Electronic address: ybding1990@163.com.

Articles similaires

Enhancing strawberry resilience to saline, alkaline, and combined stresses with light spectra: impacts on growth, enzymatic activity, nutrient uptake, and osmotic regulation.

Mohammad Reza Malekzadeh, Hamid Reza Roosta, Hazem M Kalaji
1.00
Fragaria Light Plant Leaves Osmosis Stress, Physiological

Dietary supplementation with xylanase suppresses the antinutritional effect of nonstarch polysaccharides of flaxseed and increases bone strength in broiler chickens.

Miloš Skřivan, Michaela Englmaierová, Milan Marounek et al.
1.00
Animals Flax Chickens Dietary Supplements Endo-1,4-beta Xylanases

Magnitude and factors associated with iron supplementation among pregnant women in anemia hot spot regions of Ethiopia: Multilevel analysis based on Bayesian approach.

Yilkal Negesse, Habtamu Temesgen, Wubetu Woyraw et al.
1.00
Humans Female Ethiopia Pregnancy Adult

Citrus supplementation in subjective cognitive decline: results of a 36-week, randomized, placebo-controlled trial.

Samantha Galluzzi, Moira Marizzoni, Elena Gatti et al.
1.00
Humans Citrus Female Male Aged

Classifications MeSH

questionsmedicales.fr › Lipides › Acides gras › Acides gras insaturés › Acides gras omega-6 › Acides linoléiques › Acide linoléique › Characterization, in vitro digestibility and...
questionsmedicales.fr › Glucides › Polyosides › Glucanes › Amidon › Characterization, in vitro digestibility and...
questionsmedicales.fr › Phénomènes chimiques › Phénomènes biochimiques › Cinétique › Characterization, in vitro digestibility and...
questionsmedicales.fr › Glucides › Polyosides › Alginates › Characterization, in vitro digestibility and...
questionsmedicales.fr › Aliments et boissons › Aliments › Compléments alimentaires › Characterization, in vitro digestibility and...