{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,31]],"date-time":"2025-10-31T16:58:07Z","timestamp":1761929887577,"version":"build-2065373602"},"reference-count":40,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2017,9,27]],"date-time":"2017-09-27T00:00:00Z","timestamp":1506470400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100001858","name":"VINNOVA","doi-asserted-by":"publisher","award":["2010\u201001860"],"award-info":[{"award-number":["2010\u201001860"]}],"id":[{"id":"10.13039\/501100001858","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2018,3]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>Thylakoids, a chloroplast membrane extracted from green leaves, are a promising functional ingredient with appetite\u2010reducing properties via their lipase\u2010inhibiting effect. Thylakoids in powder form have been evaluated in animal and human models, but no comprehensive study has been conducted on powder characteristics. The aim was to investigate the effects of different isolation methods and drying techniques (drum\u2010drying, spray\u2010drying, freeze\u2010drying) on thylakoids' physicochemical and functional properties.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>Freeze\u2010drying yielded thylakoid powders with the highest lipase\u2010inhibiting capacity. We hypothesize that the specific macromolecular structures involved in lipase inhibition were degraded to different degrees by exposure to heat during spray\u2010drying and drum\u2010drying. We identified lightness (Hunter's <jats:italic>L<\/jats:italic>\u2010value), greenness (Hunter's <jats:italic>a<\/jats:italic>\u2010value), chlorophyll content and emulsifying capacity to be correlated to lipase\u2010inhibiting capacity. Thus, to optimize the thylakoids functional properties, the internal membrane structure indicated by retained green colour should be preserved. This opens possibilities to use chlorophyll content as a marker for thylakoid functionality in screening processes during process optimization.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>Thylakoids are heat sensitive, and a mild drying technique should be used in industrial production. Strong links between physicochemical parameters and lipase inhibition capacity were found that can be used to predict functionality. The approach from this study can be applied towards production of standardized high\u2010quality functional food ingredients. \u00a9 2017 Society of Chemical Industry<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.8627","type":"journal-article","created":{"date-parts":[[2017,8,17]],"date-time":"2017-08-17T06:33:19Z","timestamp":1502951599000},"page":"1554-1565","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Characteristics and functionality of appetite\u2010reducing thylakoid powders produced by three different drying processes"],"prefix":"10.1002","volume":"98","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-2773-1108","authenticated-orcid":false,"given":"Karolina","family":"\u00d6stbring","sequence":"first","affiliation":[{"name":"Department of Food Technology, Engineering and Nutrition, Faculty of Engineering, Chemical Centre Lund University  221 00 Lund 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