Search Results (5)

Rice is a globally indispensable staple food and a major dietary source of phenolic compounds, whose nutritional and functional properties are influenced by their interactions within the rice matrix. This review provides a comprehensive synthesis of current knowledge on rice phenolics distribution and their macromolecule interactions, integrating evidence from binary, and ternary systems, to whole-matrix perspectives and examines their structural, functional, and nutritional consequences. Across rice genotypes, 76 polyphenols have been identified and quantified, encompassing phenolic acids, flavonoids, proanthocyanidins, and anthocyanins. Their abundance, chemical structure, and localization significantly dictated by grain anatomy, pigmentation, and processing. Mechanistically, phenolic binding is dominated by non-covalent interactions, including hydrogen bonding, hydrophobic interactions, electrostatic forces, CH–π interactions, and π–π stacking, facilitating multiscale structural reorganizations through amylose inclusion complexation, protein conformational rearrangements, lipid-assisted V-type crystallization, and dietary fiber binding. In ternary systems, competitive and synergistic interactions further modulate binding strength and structural organization. Functionally, these matrix-mediated interactions regulate stability and bioaccessibility of phenolic, macronutrient digestibility, glycemic response, and key technofunctional properties. By integrating compositional, mechanistic, and functional evidence, this review establishes a robust framework for understanding rice matrix–phenolic interactions and supports the rational design of phenolic-enriched, low-glycemic rice products with targeted nutritional benefits. Full article

Encapsulation techniques play a crucial role in enhancing the stability and viability of probiotics in functional foods. This study investigates the efficacy of calcium–alginate encapsulation, combined with hydrocolloids such as carrageenan, agar, and gelatin, in improving the survival of Lactobacillus rhamnosus GG (LGG) and stabilizing the total phenolic content (TPC) in fermented black goji berry beverages. The results revealed that 1.5% alginate encapsulation, combined with 1% carrageenan, agar, or gelatin and 5% calcium, significantly enhanced the LGG viability and increased the TPC content in the fermented black goji berry beads when compared to calcium–alginate encapsulation alone. Fourier Transform Infrared Spectroscopy (FTIR) confirmed the successful incorporation and interaction of hydrocolloids within the encapsulation matrix. Among the formulations, calcium–alginate–gelatin beads exhibited the highest LGG survival rates after simulated gastric and intestinal digestion. Notably, calcium–alginate beads containing carrageenan preserved LGG viability during simulated gastric and intestinal conditions when co-digested with all tested milk types (high carbohydrate, high protein, and high fat). Co-ingestion with these milk types further improved TPC retention in all bead formulations, as the macronutrients in milk provided protective effects, stabilizing the encapsulated polyphenols and minimizing their degradation during simulated gastric and intestinal digestion. This study highlights the potential of calcium–alginate encapsulation, integrated with hydrocolloids such as carrageenan, agar, or gelatin, to improve probiotic viability and polyphenol stability, offering promising applications for enhancing the functional properties of non-dairy fermented beverages. Full article

The bioaccessibility of phytochemicals is an important factor for new functional food design. The interaction of white mugwort extract (FE) and food ingredients (coconut oil, egg white albumen, brown rice powder, inulin, and mixtures thereof) was determined after in vitro digestion to inform the development of a functional soup for an aging population. Coconut oil exerted a protective effect on polyphenols, showing the highest bioaccessibility (62.9%) and antioxidant activity after intestinal digestion (DPPH 12.38 mg GAE/g DW, FRAP 0.88 mol Fe(ll)/g DW). In contrast, egg white albumen had the most significant negative effect on the polyphenol stability, resulting in the lowest bioaccessibility (12.49%). Moreover, FE promoted the emulsion stability and delayed starch digestion by inhibiting amylase activity via non-specific polyphenol–protein interactions, resulting in a decrease in the total reducing sugars (TRS) released during digestion. It also limited the protein digestion, probably due to the complex formation of polyphenols and proteins, consequently reducing the bioaccessibility of both amino acids and polyphenols. These findings provide useful information for designing functional food products that could promote the bioaccessibility and bioactivity of natural extracts. Full article

Osteoporosis is considered an age-related disorder of the skeletal system, characterized primarily by decreased bone mineral density (BMD), microstructural quality and an elevated risk of fragility fractures. This silent disease is increasingly becoming a global epidemic due to an aging population and longer life expectancy. It is known that nutrition and physical activity play an important role in skeletal health, both in achieving the highest BMD and in maintaining bone health. In this review, the role of macronutrients (proteins, lipids, carbohydrates), micronutrients (minerals—calcium, phosphorus, magnesium, as well as vitamins—D, C, K) and flavonoid polyphenols (quercetin, rutin, luteolin, kaempferol, naringin) which appear to be essential for the prevention and treatment of osteoporosis, are characterized. Moreover, the importance of various naturally available nutrients, whether in the diet or in food supplements, is emphasized. In addition to pharmacotherapy, the basis of osteoporosis prevention is a healthy diet rich mainly in fruits, vegetables, seafood and fish oil supplements, specific dairy products, containing a sufficient amount of all aforementioned nutritional substances along with regular physical activity. The effect of diet alone in this context may depend on an individual’s genotype, gene-diet interactions or the composition and function of the gut microbiota. Full article

Blackcurrant pomace, rich in fiber and polyphenols, can be used as added-value ingredient for food formulation. However, the bounding of polyphenols to pomace and the interactions that take place with food nutrients modify polyphenol bioaccessibility. This work studied the interactions between polyphenols and the main macronutrients in foods, and the changes that occurred during in vitro digestion, using model systems. Model systems were formulated with (i) water, (ii) wheat starch, (iii) olive oil, (iv) whey protein, and (v) a model combining all the ingredients. Polyphenols were added from two sources: as pomace and as a polyphenolic pomace extract. Interactions between polyphenols and macronutrients were studied using light microscopy; total phenolic content (TPC) and antioxidant capacity (AC) were determined before and after the in vitro digestion process. Lastly, the bioaccessibility of the samples was calculated. Polyphenols incorporated into the model systems as pomace increased their bioaccessibility if compared to polyphenols added as extract. For single-nutrient model systems formulated with pomace, the bioaccessibility was higher than when the system contained all the nutrients. Of all the components studied, the greatest effect on bioaccessibility was observed for proteins. Full article