The Experts below are selected from a list of 261 Experts worldwide ranked by ideXlab platform
Yuexi Yang - One of the best experts on this subject based on the ideXlab platform.
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a soy protein polysaccharides maillard Reaction Product enhanced the physical stability of oil in water emulsions containing citral
Food Hydrocolloids, 2015Co-Authors: Yuexi Yang, Steve W Cui, Qian Guo, Jianhua Gong, Qi Wang, Yufei HuaAbstract:Abstract The processing parameters for making a Maillard Reaction Product (SPPMP) from soy protein isolate (SPI) and soy soluble polysaccharide (SSPS) were studied against the yield of the Product and its emulsification capacity in an oil-in-water emulsion. The optimized SPPMP was produced by dry-heating the SPI-SSPS mixture (SPP) at a ratio of 3:5, temperature of 60 °C and 75% relative humidity for 3 days. The formation of SPI-SSPS conjugates was confirmed by gel electrophoresis, FTIR spectroscopy and high performance size exclusion chromatography. The citral (10 wt%) oil-in-water emulsions stabilized by SPPMP exhibited superior physical stability than those stabilized by SPI or SPP during prolonged storage, after thermal treatment or under simulated gastrointestinal conditions. At pH 7.0, all the emulsions studied exhibited monomodal particle size distribution initially, however, only those stabilized by SPPMP remained monomodal distribution for up to 70 days during storage at 25 °C. The SPPMP-stabilized emulsion maintained its physical stability to the thermal treatment at 95 °C for 30 min or under simulated gastric conditions for 2 h; while the emulsions stabilized by SPI or SPP exhibited various degrees of instability. The release rate of citral from the emulsion droplets was found inversely related to the stability of emulsion. The emulsion droplets retained approximately 70% of citral after 2 h incubation in simulated gastric fluid, whereas, complete release of citral from the droplets occurred in 4 h in simulated intestinal fluid. These results indicate that SPPMP-stabilized emulsions have a good potential as a carrier system for intestinal delivery of hydrophobic compounds such as citral.
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stability of citral in oil in water emulsions protected by a soy protein polysaccharide maillard Reaction Product
Food Research International, 2015Co-Authors: Yuexi Yang, Shea S Miller, Jianhua Gong, Qi WangAbstract:Abstract Citral is an important essential oil with antibacterial activities, but its use as an antibiotic alternative is limited due to its physical and chemical instability during processing and in biological systems such as the gastrointestinal tract of animals. This study aimed to investigate the capacity of a soy protein–polysaccharide Maillard Reaction Product (SPPMP) to stabilize citral in an oil-in-water emulsion system. The retention rates of citral in the emulsions during long time storage, upon heating and under simulated gastrointestinal conditions were determined. The results showed that SPPMP-stabilized emulsions demonstrated outstanding ability to stabilize citral under all challenge conditions as compared to emulsions stabilized by soy protein only, or by physical mixtures of soy protein and polysaccharide. Therefore, SPPMP-stabilized emulsions could potentially be used as protectors and carriers for targeted delivery of citral or other hydrophobic compounds to animal/human intestines.
Qi Wang - One of the best experts on this subject based on the ideXlab platform.
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a soy protein polysaccharides maillard Reaction Product enhanced the physical stability of oil in water emulsions containing citral
Food Hydrocolloids, 2015Co-Authors: Yuexi Yang, Steve W Cui, Qian Guo, Jianhua Gong, Qi Wang, Yufei HuaAbstract:Abstract The processing parameters for making a Maillard Reaction Product (SPPMP) from soy protein isolate (SPI) and soy soluble polysaccharide (SSPS) were studied against the yield of the Product and its emulsification capacity in an oil-in-water emulsion. The optimized SPPMP was produced by dry-heating the SPI-SSPS mixture (SPP) at a ratio of 3:5, temperature of 60 °C and 75% relative humidity for 3 days. The formation of SPI-SSPS conjugates was confirmed by gel electrophoresis, FTIR spectroscopy and high performance size exclusion chromatography. The citral (10 wt%) oil-in-water emulsions stabilized by SPPMP exhibited superior physical stability than those stabilized by SPI or SPP during prolonged storage, after thermal treatment or under simulated gastrointestinal conditions. At pH 7.0, all the emulsions studied exhibited monomodal particle size distribution initially, however, only those stabilized by SPPMP remained monomodal distribution for up to 70 days during storage at 25 °C. The SPPMP-stabilized emulsion maintained its physical stability to the thermal treatment at 95 °C for 30 min or under simulated gastric conditions for 2 h; while the emulsions stabilized by SPI or SPP exhibited various degrees of instability. The release rate of citral from the emulsion droplets was found inversely related to the stability of emulsion. The emulsion droplets retained approximately 70% of citral after 2 h incubation in simulated gastric fluid, whereas, complete release of citral from the droplets occurred in 4 h in simulated intestinal fluid. These results indicate that SPPMP-stabilized emulsions have a good potential as a carrier system for intestinal delivery of hydrophobic compounds such as citral.
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stability of citral in oil in water emulsions protected by a soy protein polysaccharide maillard Reaction Product
Food Research International, 2015Co-Authors: Yuexi Yang, Shea S Miller, Jianhua Gong, Qi WangAbstract:Abstract Citral is an important essential oil with antibacterial activities, but its use as an antibiotic alternative is limited due to its physical and chemical instability during processing and in biological systems such as the gastrointestinal tract of animals. This study aimed to investigate the capacity of a soy protein–polysaccharide Maillard Reaction Product (SPPMP) to stabilize citral in an oil-in-water emulsion system. The retention rates of citral in the emulsions during long time storage, upon heating and under simulated gastrointestinal conditions were determined. The results showed that SPPMP-stabilized emulsions demonstrated outstanding ability to stabilize citral under all challenge conditions as compared to emulsions stabilized by soy protein only, or by physical mixtures of soy protein and polysaccharide. Therefore, SPPMP-stabilized emulsions could potentially be used as protectors and carriers for targeted delivery of citral or other hydrophobic compounds to animal/human intestines.
Chetna Madaan - One of the best experts on this subject based on the ideXlab platform.
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towards molecular diversity dealkylation of tert butyl amine in ugi type multicomponent Reaction Product establishes tert butyl isocyanide as a useful convertible isonitrile
Organic and Biomolecular Chemistry, 2010Co-Authors: Sankar K Guchhait, Chetna MadaanAbstract:With the development of a novel microwave-assisted one-pot tandem de-tert-butylation of tert-butyl amine in an Ugi-type multicomponent Reaction Product, tert-butyl isocyanide as a useful convertible isonitrile has been explored for the first time affording access to molecular diversity of pharmaceutically-important polycyclic N-fused imidazo-heterocycles.
Yufei Hua - One of the best experts on this subject based on the ideXlab platform.
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a soy protein polysaccharides maillard Reaction Product enhanced the physical stability of oil in water emulsions containing citral
Food Hydrocolloids, 2015Co-Authors: Yuexi Yang, Steve W Cui, Qian Guo, Jianhua Gong, Qi Wang, Yufei HuaAbstract:Abstract The processing parameters for making a Maillard Reaction Product (SPPMP) from soy protein isolate (SPI) and soy soluble polysaccharide (SSPS) were studied against the yield of the Product and its emulsification capacity in an oil-in-water emulsion. The optimized SPPMP was produced by dry-heating the SPI-SSPS mixture (SPP) at a ratio of 3:5, temperature of 60 °C and 75% relative humidity for 3 days. The formation of SPI-SSPS conjugates was confirmed by gel electrophoresis, FTIR spectroscopy and high performance size exclusion chromatography. The citral (10 wt%) oil-in-water emulsions stabilized by SPPMP exhibited superior physical stability than those stabilized by SPI or SPP during prolonged storage, after thermal treatment or under simulated gastrointestinal conditions. At pH 7.0, all the emulsions studied exhibited monomodal particle size distribution initially, however, only those stabilized by SPPMP remained monomodal distribution for up to 70 days during storage at 25 °C. The SPPMP-stabilized emulsion maintained its physical stability to the thermal treatment at 95 °C for 30 min or under simulated gastric conditions for 2 h; while the emulsions stabilized by SPI or SPP exhibited various degrees of instability. The release rate of citral from the emulsion droplets was found inversely related to the stability of emulsion. The emulsion droplets retained approximately 70% of citral after 2 h incubation in simulated gastric fluid, whereas, complete release of citral from the droplets occurred in 4 h in simulated intestinal fluid. These results indicate that SPPMP-stabilized emulsions have a good potential as a carrier system for intestinal delivery of hydrophobic compounds such as citral.
Jianhua Gong - One of the best experts on this subject based on the ideXlab platform.
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a soy protein polysaccharides maillard Reaction Product enhanced the physical stability of oil in water emulsions containing citral
Food Hydrocolloids, 2015Co-Authors: Yuexi Yang, Steve W Cui, Qian Guo, Jianhua Gong, Qi Wang, Yufei HuaAbstract:Abstract The processing parameters for making a Maillard Reaction Product (SPPMP) from soy protein isolate (SPI) and soy soluble polysaccharide (SSPS) were studied against the yield of the Product and its emulsification capacity in an oil-in-water emulsion. The optimized SPPMP was produced by dry-heating the SPI-SSPS mixture (SPP) at a ratio of 3:5, temperature of 60 °C and 75% relative humidity for 3 days. The formation of SPI-SSPS conjugates was confirmed by gel electrophoresis, FTIR spectroscopy and high performance size exclusion chromatography. The citral (10 wt%) oil-in-water emulsions stabilized by SPPMP exhibited superior physical stability than those stabilized by SPI or SPP during prolonged storage, after thermal treatment or under simulated gastrointestinal conditions. At pH 7.0, all the emulsions studied exhibited monomodal particle size distribution initially, however, only those stabilized by SPPMP remained monomodal distribution for up to 70 days during storage at 25 °C. The SPPMP-stabilized emulsion maintained its physical stability to the thermal treatment at 95 °C for 30 min or under simulated gastric conditions for 2 h; while the emulsions stabilized by SPI or SPP exhibited various degrees of instability. The release rate of citral from the emulsion droplets was found inversely related to the stability of emulsion. The emulsion droplets retained approximately 70% of citral after 2 h incubation in simulated gastric fluid, whereas, complete release of citral from the droplets occurred in 4 h in simulated intestinal fluid. These results indicate that SPPMP-stabilized emulsions have a good potential as a carrier system for intestinal delivery of hydrophobic compounds such as citral.
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stability of citral in oil in water emulsions protected by a soy protein polysaccharide maillard Reaction Product
Food Research International, 2015Co-Authors: Yuexi Yang, Shea S Miller, Jianhua Gong, Qi WangAbstract:Abstract Citral is an important essential oil with antibacterial activities, but its use as an antibiotic alternative is limited due to its physical and chemical instability during processing and in biological systems such as the gastrointestinal tract of animals. This study aimed to investigate the capacity of a soy protein–polysaccharide Maillard Reaction Product (SPPMP) to stabilize citral in an oil-in-water emulsion system. The retention rates of citral in the emulsions during long time storage, upon heating and under simulated gastrointestinal conditions were determined. The results showed that SPPMP-stabilized emulsions demonstrated outstanding ability to stabilize citral under all challenge conditions as compared to emulsions stabilized by soy protein only, or by physical mixtures of soy protein and polysaccharide. Therefore, SPPMP-stabilized emulsions could potentially be used as protectors and carriers for targeted delivery of citral or other hydrophobic compounds to animal/human intestines.
