Science of Food
| Year | Authors | Title | Summary | Published |
| 2022 | A. Rashidinejad, G. Jameson, H. Singh | The effect of pH and sodium caseinate on the aqueous solubility, stability, and crystallinity of rutin: towards concentrated colloidally-stable particles for the incorporation into functional foods. | Study examining the effect of pH and addition of sodium caseinate on the aqueous solubility and stability of rutin, from which a delivery system for incorporation of rutin into functional food products was developed. The study’s findings indicate that the delivery system is a promising method for incorporation of a high concentration of hydrophobic flavonoids into functional foods. |
Molecules |
| 2021 | Acevedo-Fani A, Guo Q, Naseh N, and Singh H. | Chapter 20 – Aspects of food structure in digestion and bioavailability of LCn-3PUFA-rich lipids. | Book chapter discussing the impact of food structures and matrices on lipid digestion and absorption, with a particular focus on LCn-3PUFA-containing model emulsion systems and food products. |
Omega-3 Delivery Systems |
| 2021 | Rashidinejad A, Marze S, and Singh H. | Lipid digestion and bio-accessibility of lipid-soluble compounds. | Book chapter discussing two main aspects of digestion and bioaccessibility of major lipid-soluble materials: (1) the structure, metabolism, absorption, bioavailability, and bioaccessibility of lipid-soluble compounds/molecules; and (2) the role of digestion with respect to the relationship between lipid digestion and the bioaccessibility of fat-soluble compounds/molecules. |
Bioaccessibility and Digestibility of Lipids from Food |
| 2021 | Rashidinejad A and Singh H. | Chapter 2 – Application of Nano/Micro-encapsulated Ingredients in Milk and Dairy Products. | Book chapter reviewing the opportunities and challenges of incorporation of encapsulated bioactive food ingredients into milk and dairy products. |
Volume 6 in Nanoencapsulation in the Food Industry |
| 2020 | Acevedo-Fani A, Dave A, and Singh H. | Nature-assembled structures for delivery of bioactive compounds and their potential in functional foods | Review discussing the structure and biological function of different nature-assembled carriers, preparation/isolation methods, some of the advantages and challenges in their use as bioactive compound delivery systems, and their behavior during digestion. |
Frontiers in Chemistry: Physical Chemistry and Chemical Physics
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| 2020 | Acevedo-Fani a, Ochoa-Grimaldo A, Loveday SM, and Singh H | Digestive dynamics of yoghurt structure impacting the release and bioaccessibility of the flavonoid rutin | Digestive dynamics of yoghurts fortified with rutin were studies using an in vitro semi-dynamic digestion model. A significant percentage of rutin was recovered after digestion of the yoghurt enriched with a co-precipitate. Interactions of rutin, as co-precipitate or capsule, and the yoghurt gel during digestion affected rutin accessibility. |
Food Hydrocolloids |
| 2020 | Le HD, Loveday SM, Nowak E, Niu Z, and Singh H. | Pectin emulsions for colon-targeted release of propionic acid | Study assessing a designed emulsion system’s ability to resist gastric and intestinal digestion for targeted delivery of compounds. Pectin concentrations of >2.5 wt% improved the emulsion’s resistance to coalescence, reducing the rate of lipolysis and degree of hydrolysis. Use of pectin to form resistant emulsions has potential as an approach to delay digestion. |
Food Hydrocolloids |
| 2020 | Niu Z, Acevedo-Fani A, McDowell A, Barnett A, Loveday SM, and Singh H. | Nanoemulsion structure and food matrix determine the gastrointestinal fate and in-vivo bioavailability of coenzyme Q10 | Study assessing impact of food digestion on bioavailability of coenzyme Q10 when loaded into nanoemulsions in a beverage. Encapsulated coenzyme Q10 bioavailability increased 2.8-fold as part of the beverage. Food digestion (e.g. lipolysis) can substantially influence absorption of hydrophobic bioactive components. |
Journal of Controlled Release 327:444 |
| 2020 | Niu Z, Thielen I, Dave A, Loveday SM, and Singh H. | Emulsions stabilised by polyethylene glycol (PEG) 40 stearate and lactoferrin for protection of lactoferrin during digestion | Study assessing whether bioactive proteins at the interface of emulsions can be protected by PEG chains during in-vitro gastrointestinal digestion. After 2 hours of gastric digestion, 84% of lactoferrin in PEG emulsions was protected. PEG 40 shows promise as a food-grade emulsifier to prevent premature gastric digestion of bioactive proteins. |
Food Biophysics |
| 2020 | Rashidinejad A, Bahrami A, Rehman A, Rezaeid A, Babazadeh A, Singh H, and Jafari SM | Co-encapsulation of probiotics with prebiotics and their application in functional/synbiotic dairy foods | Paper discussing the co-encapsulation technologies used for delivery of probiotics toward better stability and viability, as well as the incorporation of co-encapsulated probiotics and prebiotics in functional/synbiotic dairy foods. |
Critical Reviews in Food Science and Nutrition |
| 2020 | Rashidinejad A and Jafari SM. | Chapter 8 – Nanoencapsulation of bioactive food ingredients. | Book chapter discussing novel and conventional techniques for nanodelivery of bioactive compounds, nanocarriers and their suitability for nanodelivery, challenges associated with nanodelivery, and approaches for overcoming challenges of nanoencapsulation systems. |
Handbook of Food Nanotechnology: Applications and Approaches |
| 2019 | Nowak E, Livney Y, Niu Z, and Singh H. | Delivery of bioactives in food for optimal efficacy: what inspirations and insights can be gained from pharmaceuticals? | Review of the state of the art of delivery systems for bioactive compounds in food, including discussion of concepts used in drug delivery. |
Trends in Food Science & Technology 91:557 |
| 2019 | Niu Z, Loveday S, Barbe V, Thielen I, He Y, and Singh H. | Protection of native lactoferrin under gastric conditions through complexation with pectin and chitosan. | Study assessing digestive fate of lactoferrin encapsulated in pectin-based colloidal system with and without chitosan. Both pectin and chitosan systems retained >90% of the lactoferrin, with chitosan-coated complexes also delaying degradation of released lactoferrin. |
Food Hydrocolloids 93:120 |
| 2019 | Niu Z, Thielen I, Barnett A, Loveday S, and Singh H. | ε-Polylysine and β-cyclodextrin assembling as delivery systems for gastric protection of proteins and possibility to enhance intestinal permeation | Study assessing a nanocomplex’s capacity to entrap proteins for gastric protection. Up to 100% entrapment was achieved, contingent on protein type. Nanocomplexes were able to protect against proteolysis, and results indicate they have potential to enhance paracellular permeability of bioactive macromolecules. |
Journal of Colloid and Interface Science 546:312 |
| 2019 | Rashidinejad A, Loveday SM, Jameson GB, Hindmarsh JP, and Singh H. | Rutin-casein co-precipitates as potential delivery vehicles for flavonoid rutin | Study to develop a cost-effective, biocompatible, and biodegradable delivery system for rutin (polyphenolic compound). Results indicated that appropriate pH-treatment of rutin and co-precipitation with sodium caseinate in presence or absence of trehalose resulted in powder suitable as a delivery system for rutin-fortified foods. |
Food Hydrocolloids 96:451 |