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The present study focused on the inclusion of tomato leaves-derived DNA nanoparticles into the production processes of natural hydrogel models. UV–VIS spectrophotometer and agarose gel electrophoresis were performed for investigating DNA purity. DNA powders were qualified in terms of particle size and zeta potential. Various amounts of DNA nanoparticles were integrated into pea protein-derived hydrogels. Gel namely PPDH 1 , PPDH 2 , PPDH 3 , and PPDH 4 were prepared in the presence of 0.5, 1, 1.5, and 2% (w/v) DNA. Locust bean gum (LBG) instead of DNA was utilized in the production of positive control (PPLH). Negative control (PPH) was created with pea protein alone. FTIR spectra, molecular visualization, and thermal stabilities of hydrogels were debated. Their morphological structures were monitored by SEM. Incorporating DNA to hydrogel resulted in the development of water-holding capacity (PPDH 1 : 93.54%, PPDH 2 : 94.93%, PPDH 3 : 91.12%, PPDH 4 : 82.16%, PPH: 50.25%) and swelling ratio (PPDH 1 : 10.04%, PPDH 2 : 12.33%, PPDH 3 : 7.76%, PPDH 4 : 5.91%; PPH: 6.77%). Also, protein leachability showed that the presence of nanoparticles contributed to preventing leakage of proteins from the system. Moreover, in general, superior values in terms of mechanical (textural/rheology) behaviors were obvious in PPDH 2 . Awareness in ascorbic acid release for PPDH 2 was apparent in sodium phosphate buffer and in simulated gastrointestinal fluids. Moreover, hydrogels for stability tests were stored for 15 days. Findings indicated that increasing DNA concentration above a certain level led to unwelcome side effects on functional behavior and structural strength of natural hydrogels. Ultimately, approaches and findings will be a guide for future studies regarding biosensor hydrogel and drug delivery systems.

In the current study, yogurts containing instant stevia powder (ISP) at varying proportions (0.1, 0.2, 0.3, and 0.4 g/100 mL) were perused in terms of physicochemical attributes, textural behavior, antioxidant activity, and sensory acceptability during 14 day storage at 4 °C. For this, bioactive components extracted by using microwave-assisted system were spray dried in optimum conditions (11 mL/min flow rate and 167 °C inlet air temperature) and then incorporated into yogurts. The minimal syneresis value (17.09 g/100 g) at the day of 14 was detected in ISP (0.4 g/100 mL)-supplemented yogurts while this value was reached to 19.45 g/100 g in control counterpart without stevia powder. Enriching yogurts with powders was a plausible way for boosting their mechanical properties. The antioxidative parameters namely total phenolic content (TPC), DPPH, ABTS, FRAP, and CUPRAC values were tendency to increase with ISP increment in yogurts. Low scores in sensory evaluation were detected in yogurts loaded with ISP above a certain amount (more than 0.2 g/100 mL). Sum up, the findings proved that the hypotheses (fabricating innovative dairy product rich in bioactive substances and maintaining quality parameters of yogurts during storage) predicted for this study were successfully achieved.

This paper handled the Maillard reaction under controlled conditions to conjugate sour cherry seed protein isolate (SCPI) with gum Arabic (GA), carboxymethyl cellulose (CMC), and pectin (P) polysaccharides. Characteristic investigations for conjugates were conducted by browning intensity, glycation degree, amino acid, FTIR, SEM, and TGA analyses. After glycation, the level of lysine and arginine declined. Conjugation process displayed beneficial efficacy on techno-functional attributes, namely solubility, water holding capacity, oil holding capacity, foaming capacity/stability and emulsion activity/stability of SCPI but maximum values in terms of these attributes were variable according to conjugate type. Stability index of emulsions stabilized by using conjugates including SCPI-GA (0.87 R), SCPI-CMC (0.94 R), and SCPI-P (0.95 R) was superior than that of SCPI alone (0.60 R). Centrifugal precipitation rate was 59.17, 36.04, 32.61, and 30.92% for emulsions prepared in the presence of SCPI, SCPI-GA, SCPI-CMC, and SCPI-P, respectively. Resilience to freeze-thawed, pH-shifting, various salt concentrations, and different temperature applications of emulsions were investigated to evaluate emulsifier behavior of protein and conjugates in food systems. Findings showed that emulsifying properties of the conjugates prepared using P and CMC came to the fore compared to SCPI alone and SCPI-GA.

Today, synthetic drugs with side effects on health are used as agents for treating diseases. Moreover, these agents are utilized in the treatment of one specific disease. Consequently, it is essential to develop natural systems that do not harm health and instead foster healing for a range of diseases upon consumption. Therefore, the study focused on examining the behavior of nanocarriers containing the combination of Quercus infectoria gall‐derived phenolic powder (GP) and pomegranate seed‐derived peptide (BP) on type 2 diabetes and hypertension in the in vitro gastrointestinal tract. Firstly, the plausible conditions (enzyme type: Alcalase and enzyme‐to‐protein ratio: 1/20, w/w) for BP production were performed. Nanoliposomal systems having four different natures were called B‐NL (nanoliposome prepared without phyto‐active), GP‐NL (phenolic‐loaded nanoliposome), BP‐NL (peptide‐loaded nanoliposome), and GPBP‐NL (both phenolic and peptide‐loaded nanoliposome). The conversion of protein to peptide resulted in the disappearance of characteristic protein bands in SDS‐PAGE. FTIR spectra indicated that physical interactions predominated within nanocarriers. SEM images showed the dominance of spherical structures for all samples. Particle size (228.90‐364.30 nm), polydispersity index (PDI: 0.10‐0.48), zeta potential (14.50‐17.00 mV), and encapsulation efficiency (EE: 86.33%–90.30%) of nanoliposomes were elaborated. Bioaccessibility of GP (40.05%) and BP (38.09%) was lower than those of their nano‐encased forms (85.92%–87.03%). Also, GP‐NL, BP‐NL, and GPBP‐NL displayed superior inhibition activity toward key enzymes associated with type 2 diabetes and hypertension in the micellar phase compared to their uncoated forms. Ultimately, innovative bifunctional nanocarriers with high potential for treating diabetes and hypertension were developed. Multifunctional nanoliposomes containing phenolics and peptides were designed. Nanoparticles exhibited desirable antidiabetic actions in the micellar phase. Hypertension‐limiting systems were produced for evaluating in vivo applications.