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Shen Z, Dai J, Yang X, Liu Y, Liu L, Huang Y, Wang L, Chen P, Chen X, Zhang C, Zhao J, Yang X, Wang Q. Comparison of sea buckthorn fruit oil nanoemulsions stabilized by protein-polysaccharide conjugates prepared using β-glucan from various sources. Food Chem 2024; 457:140098. [PMID: 38901345 DOI: 10.1016/j.foodchem.2024.140098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Revised: 05/22/2024] [Accepted: 06/12/2024] [Indexed: 06/22/2024]
Abstract
To understand the influence of β-glucans structure on the emulsifying properties of protein-polysaccharide conjugates, sodium caseinate (NaCas) was utilized to form glycosylation conjugates with varying degrees of glycosylation (10.68-17.50%) using three β-glucans from bacteria, yeast, and oats. This process induced alterations in the secondary structure of protein. The nanoemulsions prepared with the glycosylated conjugates exhibited superior stability compared to those formulated solely with NaCas, particularly under conditions of drastic pH fluctuations and extended storage periods. The nanoemulsion prepared with the NaCas-Salecan conjugate demonstrated exceptional stability at pH 4 and 6, or storage for 20 days. Additionally, it significantly attenuated the oxidation of unsaturated fatty acids and exhibited the lowest levels of aggregation, flocculation, and free fatty acid release rate during in vitro digestion. This study suggested the potential of the NaCas-Salecan conjugates in enhancing the stability of nanoemulsions and facilitating the colorectal-targeted delivery of sea buckthorn fruit oil.
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Affiliation(s)
- Ziyi Shen
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, PR China
| | - Juan Dai
- School of Laboratory Medicine, Chengdu Medical College, Chengdu, 610500, PR China
| | - Xinyue Yang
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, PR China
| | - Yao Liu
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, PR China
| | - Lei Liu
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, PR China
| | - YuKun Huang
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, PR China
| | - Lijun Wang
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, PR China
| | - Pengfei Chen
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, PR China
| | - Xianggui Chen
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, PR China
| | - Chisong Zhang
- Chengdu Academy of Agriculture and Forestry Sciences, Chengdu, 610500, PR China
| | - Juan Zhao
- Sichuan Synlight Biotech Ltd., Chengdu, 610000, PR China
| | - Xiao Yang
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, PR China.
| | - Qin Wang
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, United States.
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2
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Cen S, Li S, Meng Z. Advances of protein-based emulsion gels as fat analogues: Systematic classification, formation mechanism, and food application. Food Res Int 2024; 191:114703. [PMID: 39059910 DOI: 10.1016/j.foodres.2024.114703] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2024] [Revised: 05/31/2024] [Accepted: 06/26/2024] [Indexed: 07/28/2024]
Abstract
Fat plays a pivotal role in the appearance, flavor, texture, and palatability of food. However, excessive fat consumption poses a significant risk for chronic ailments such as obesity, hypercholesterolemia, and cardiovascular disease. Therefore, the development of green, healthy, and stable protein-based emulsion gel as an alternative to traditional fats represents a novel approach to designing low-fat food. This paper reviews the emulsification behavior of proteins from different sources to gain a comprehensive understanding of their potential in the development of emulsion gels with fat-analog properties. It further investigates the emulsifying potential of protein combined with diverse substances. Then, the mechanisms of protein-stabilized emulsion gels with fat-analog properties are discussed, mainly involving single proteins, proteins-polysaccharides, as well as proteins-polyphenols. Moreover, the potential applications of protein emulsion gels as fat analogues in the food industry are also encompassed. By combining natural proteins with other components such as polysaccharides, polyphenols, or biopolymers, it is possible to enhance the stability of the emulsion gels and improve its fat-analog texture properties. In addition to their advantages in protecting oil oxidation, limiting hydrogenated oil intake, and delivering bioactive substances, protein-based emulsion gels have potential in food 3D printing and the development of specialty fats for plant-based meat.
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Affiliation(s)
- Shaoyi Cen
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Shaoyang Li
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Zong Meng
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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3
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Dursun Capar T, Iscimen EM, McClements DJ, Yalcin H, Hayta M. Preparation of oil-in-water emulsions stabilized by faba bean protein-grape leaf polyphenol conjugates: pH-, salt-, heat-, and freeze-thaw-stability. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6483-6493. [PMID: 38507329 DOI: 10.1002/jsfa.13472] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/11/2023] [Revised: 02/01/2024] [Accepted: 03/18/2024] [Indexed: 03/22/2024]
Abstract
BACKGROUND Plant proteins are being increasingly utilized as functional ingredients in foods because of their potential health, sustainability, and environmental benefits. However, their functionality is often worse than the synthetic or animal-derived ingredients they are meant to replace. The functional performance of plant proteins can be improved by conjugating them with polyphenols. In this study, the formation and stability of oil-in-water emulsions prepared using faba bean protein-grape leaf polyphenol (FP-GLP) conjugates as emulsifiers. Initially, FP-GLP conjugates were formed using an ultrasound-assisted alkali treatment. Then, corn oil-in-water emulsions were prepared using high-intensity sonication (60% amplitude, 10 min) and the impacts of conjugate concentration, pH, ionic strength, freezing-thawing, and heating on their physicochemical properties and stability were determined. RESULTS Microscopy and light scattering analysis showed that oil-in-water emulsions containing small oil droplets could be formed at conjugate concentrations of 2% and higher. The addition of salt reduced the electrostatic repulsion between the droplets, which increased their susceptibility to aggregation. Indeed, appreciable droplet aggregation was observed at ≥ 50 mmol/L sodium chloride. The freeze-thaw stability of emulsions prepared with protein-polyphenol conjugates was better than those prepared using the proteins alone. In addition, the emulsions stabilized by the conjugates had a higher viscosity than those prepared by proteins alone. CONCLUSION This study showed that FP-GLP conjugates are effective plant-based emulsifiers for forming and stabilizing oil-in-water emulsions. Indeed, emulsions formed using these conjugates showed improved resistance to pH changes, heating, freezing, and salt addition. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Tugba Dursun Capar
- Department of Food Engineering, University of Erciyes, Kayseri, Türkiye
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA, USA
| | | | | | - Hasan Yalcin
- Department of Food Engineering, University of Erciyes, Kayseri, Türkiye
| | - Mehmet Hayta
- Department of Food Engineering, University of Erciyes, Kayseri, Türkiye
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4
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Zhang Y, Yu D, Zhao R, Hu F, Li Z, Dong B, Lu P, Song Z, Wang H, Zhang F, Chen W, Liu W, Li H. Enhanced stability and biocompatibility of HIPEs stabilized by cyclodextrin-metal organic frameworks with inclusion of resveratrol and soy protein isolate for β-carotene delivery. Int J Biol Macromol 2024; 274:133431. [PMID: 38936573 DOI: 10.1016/j.ijbiomac.2024.133431] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 06/19/2024] [Accepted: 06/24/2024] [Indexed: 06/29/2024]
Abstract
High internal phase Pickering emulsions (HIPEs) constitute a significant research domain within colloid interface chemistry, addressing the demand for robust emulsion systems across various applications. An innovative nanoparticle, synthesized from a cyclodextrin metal-organic framework encapsulated with a composite of resveratrol and soy isolate protein (RCS), was employed to fortify a high internal phase emulsion. The emulsion's three-dimensional printing capabilities, alongside the encapsulated delivery efficacy for β-carotene, were thoroughly examined. Cyclodextrin metal-organic frameworks (CD-MOFs), facilitated by cellulose nanofibrils, were synthesized to yield particles at the nanoscale, maintaining a remarkable 97.67 % cellular viability at an elevated concentration of 1000 μg/ml. The RCS nanoparticles demonstrated thermal stability and antioxidant capacities surpassing those of CD-MOF. The integration of soybean isolate protein augmented both the hydrophobicity (from 21.95 ± 0.64° to 59.15 ± 0.78°) and the interfacial tension (from 14.36 ± 0.46 mN/m to 5.34 ± 0.81 mN/m) of the CD-MOF encapsulated with resveratrol, thereby enhancing the RCS nanoparticles' adsorption at the oil-water interface with greater stability. The durability of the RCS-stabilized high internal phase emulsions was contingent upon the RCS concentration. Emulsions stabilized with 5 wt%-RCS exhibited optimal physical and chemical robustness, demonstrating superior performance in emulsion 3D printing and β-carotene encapsulation delivery. This investigation furnishes a novel perspective on the amalgamation of food customization and precision nutrition.
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Affiliation(s)
- Yannan Zhang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong Province 250353, China
| | - Dehai Yu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong Province 250353, China; Shandong Huatai Paper Co., Ltd. & Shandong Yellow Triangle Biotechnology Industry Research Institute Co. Ltd., Dongying, Shandong Province 257335, China.
| | - Rui Zhao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong Province 250353, China
| | - Feihong Hu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong Province 250353, China
| | - Zhuo Li
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong Province 250353, China
| | - Baoting Dong
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong Province 250353, China
| | - Peng Lu
- Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Zhaoping Song
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong Province 250353, China; Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Huili Wang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong Province 250353, China
| | - Fengshan Zhang
- Shandong Huatai Paper Co., Ltd. & Shandong Yellow Triangle Biotechnology Industry Research Institute Co. Ltd., Dongying, Shandong Province 257335, China
| | - Wei Chen
- College of Engineering, Qufu Normal University, Rizhao 276826, China
| | - Wenxia Liu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong Province 250353, China
| | - Huihui Li
- Center for Reproductive Medicine, Department of Obstetrics and Gynecology, Qilu Hospital of Shandong University, Jinan, Shandong Province 250012, China.
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5
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Zhang Y, Xu Y, Fang T, Qiu Q, Chen M. Characterization, stability, and curcumin bioaccessibility of buckwheat flower polysaccharide conjugate emulsion. J Food Sci 2024. [PMID: 39086045 DOI: 10.1111/1750-3841.17271] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2024] [Revised: 06/26/2024] [Accepted: 07/09/2024] [Indexed: 08/02/2024]
Abstract
In this study, buckwheat flower polysaccharide conjugates (BFPCs) were synthesized and evaluated for their emulsification properties. The stability of BFPC-stabilized emulsions was assessed through particle size analysis, zeta potential measurements, microscopic observations, and rheological tests. Gum Arabic served as a control to compare BFPC's emulsifying efficacy across varying storage conditions, including exposure to metal ions, pH variations, and different heat treatment temperatures. Results showed that BFPC significantly lowered interfacial tension (16.2 mN/m) and effectively stabilized emulsions containing 60 wt% medium-chain triglycerides at a concentration of 1.0 wt%. Over a 20-day storage period, BFPC emulsions demonstrated robust resistance to heat (60-90°C), acidic conditions (pH 2.0-9.0), and ion concentrations (Na+, Ca2+). Moreover, in a high oil phase emulsion, BFPC enhanced the bioavailability of curcumin to 27.05%, markedly higher than the 7.10% observed without emulsification, underscoring its potential in nutrient delivery applications. PRACTICAL APPLICATION: Due to its excellent resistance, long-time emulsifying stability under different conditions, and its good effect in curcumin embedding, BFPC has a broad prospect and can be widely used under various conditions in food industry.
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Affiliation(s)
- Yu Zhang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering, Hubei University of Technology, Wuhan, China
| | - Yanghui Xu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering, Hubei University of Technology, Wuhan, China
| | - Tianqi Fang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering, Hubei University of Technology, Wuhan, China
| | - Qing Qiu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering, Hubei University of Technology, Wuhan, China
| | - Maobin Chen
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering, Hubei University of Technology, Wuhan, China
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6
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Wang Y, Huang Y, Sun Y, Zhao M, Liu Z, Shi H, Zhang X, Zhao Y, Xia G, Shen X. Effect of non-covalent binding of tannins to sodium caseinate on the stability of high-internal-phase fish oil emulsions. Int J Biol Macromol 2024; 277:134171. [PMID: 39067727 DOI: 10.1016/j.ijbiomac.2024.134171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2024] [Revised: 07/12/2024] [Accepted: 07/24/2024] [Indexed: 07/30/2024]
Abstract
In this study, we designed the noncovalent binding of sodium caseinate (SC) to tannic acid (TA) to stabilize high internal phase emulsions (HIPEs) used as fish oil delivery systems. Hydrogen bonding was the dominant binding force, followed by weak hydrophobic interaction and weak van der Waals forces, as demonstrated by FTIR, fluorescence spectroscopy, and molecular docking experiments, with a binding constant of 3.25 × 106, a binding site of 1.2, and a static quenching of the binding. Increasing SC:TA from SC to 2:1 decreased the particle size from 107.37 ± 10.66 to 76.07 ± 2.77 nm and the zeta potential from -6.99 ± 2.71 to -22 ± 2.42 mV. TA increased the interfacial tension of SC, decreased the surface hydrophobicity from 1.3 × 104 to 1.6 × 103 and improved the oxidation resistance of SC. The particle size of high internal phase emulsions stabilized by complexes with different mass ratios (SC:TA from 1:0 to 2:1) increased from 4.9 ± 0.02 to 12.9 μm, the potential increased from -32.37 ± 2.7 to -35.07 ± 2.58 mV, and the instability index decreased from 0.75 to 0.02. Thicker interfacial layers could be observed by laser confocal microscopy, and an increase in the storage modulus indicated a formation of a stronger gel network. SC:TA of 1:0 showed emulsion breakage after 14 d of storage at room temperature. SC:TA of 2:1 showed the lowest degree of oil-water separation after freeze-thaw treatment. Especially, the most stable high endo-phase emulsion (at SC:TA of 2:1) prepared at each mass ratio was selected for further stability exploration. The emulsion particle size increased only from 15.63 ± 0.06 to 22.27 ± 0.35 μm at salt ion concentrations of 50-200 mM and to 249.33 ± 31.79 μm at 300 mM. The instability index and storage modulus of the high endo-phase emulsions increased gradually with increasing salt ion concentrations. At different heating temperatures (55-85 °C), the instability index of the high internal phase emulsion gradually decreased and the storage modulus gradually increased. Meanwhile, at 50 °C for 15 d of accelerated oxidation, the content of hydroperoxide decreased from 53.32 ± 0.18 to 37.48 ± 0.77 nmol/g, about 29.7 %, and the thiobarbituric acid value decreased from 1.06 × 103 to 0.8 × 103, about 24.5 %, in the high endo-phase emulsions prepared by 2:1 SC:TA compared to the fish oils, and the SC-stabilized high endo-phase only emulsion broke at the sixth day of oxidation. From the above findings, it was concluded that the high internal phase emulsion prepared with SC:TA of 2:1 can be used as a good delivery system for fish oil.
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Affiliation(s)
- Yanchen Wang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Yikai Huang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Ying Sun
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Mantong Zhao
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Zhongyuan Liu
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Haohao Shi
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Xueying Zhang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Yongqiang Zhao
- Sanya Tropical Fisheries Research Institute, Sanya 572018, China
| | - Guanghua Xia
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China; Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Xuanri Shen
- College of Food Science and Technology, Hainan Tropical Ocean University, Sanya 572022, China
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7
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Zhan S, He M, Wu Y, Ouyang J. Improved light and ultraviolet stability of curcumin encapsulated in emulsion gels prepared with corn starch, OSA-starch and whey protein isolate. Food Chem 2024; 446:138803. [PMID: 38412810 DOI: 10.1016/j.foodchem.2024.138803] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 01/25/2024] [Accepted: 02/17/2024] [Indexed: 02/29/2024]
Abstract
The objective of this study was to enhance the bioavailability and stability of curcumin (Cur) by encapsulating it in corn starch (CS)/octenylsuccinic acid modified (OSA)-starch-whey protein isolate (WPI) emulsion gels (EGs). As the volume fraction of the oil phase increased, the droplet size and ζ- potential of the EGs decreased. The encapsulation efficiency and bioavailability of Cur in CS/OSA-starch-WPI EGs with a 60% oil ratio were 96.0% and 67.3%, respectively. The release rate of free fatty acid and the bioavailability of Cur from the EGs after digestion were significantly higher compared to Cur dissolved in oil. EGs with an oil phase volume fraction of 75% and 80% demonstrated greater protection against light irradiation but were less effective against UV irradiation compared to EGs with a 60% oil phase volume fraction. Encapsulation in EGs proved to be an effective method for enhancing the bioavailability and stability of Cur.
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Affiliation(s)
- Siyuan Zhan
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Mohe He
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Yanwen Wu
- Institute of Analysis and Testing, Beijing Academy of Science and Technology (Beijing Center for Physical and Chemical Analysis), Beijing 100089, China
| | - Jie Ouyang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
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8
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Peng Z, Wu M, Liao Q, Zhu N, Li Y, Huang Y, Wu J. Hot-water soluble fraction of starch as particle-stabilizers of oil-in-water emulsions: Effect of dry heat modification. Carbohydr Polym 2024; 336:122130. [PMID: 38670760 DOI: 10.1016/j.carbpol.2024.122130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2024] [Revised: 04/02/2024] [Accepted: 04/03/2024] [Indexed: 04/28/2024]
Abstract
Dry heat treatment (DHT) ranging from 130 to 190 °C was employed to modify corn starch. The hot-water soluble fraction (HWS) of the DHT-modified starch was isolated, and its capacity and mechanism for stabilizing O/W emulsions were investigated. Corn starch underwent a significant structural transformation by DHT at 190 °C, characterized by a 7.3 % reduction in relative crystallinity, a tenfold decrease in weight-average molecular weight from 95.21 to 8.11 × 106 g/mol, and a degradation of over one-third of the extra-long chains of amylopectin (DP > 36) into short chains (DP 6-12). These structural modifications resulted in a substantial formation of soluble amylopectin, leading to a sharp increase in the HWS content of corn starch from 3.16 % to 85.06 %. This augmented HWS content surpassed the critical macromolecule concentration, prompting the formation of HWS nanoaggregates. These nanoaggregates, with an average particle size of 33 nm, functioned as particle stabilizers, ensuring the stability of the O/W emulsion through the Pickering mechanism. The O/W emulsion stabilized by HWS nanoaggregates exhibited noteworthy centrifugal and storage stability, with rheological properties remaining nearly unchanged over a storage period of 180 days. Given its straightforward preparation process, the HWS of DHT-modified starch could be a promising natural emulsifier.
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Affiliation(s)
- Zhenhuan Peng
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Minghua Wu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Qichao Liao
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Nanwei Zhu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Yue Li
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Ying Huang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Jianyong Wu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; International Institute of Food Innovation Co, Ltd., Nanchang University, Nanchang 330200, China.
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9
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Shrivastava S, Upadhyay A, Pradhan SS, Saha S, Singh A. Evolution Kinetics of Stabilizing Pickering Emulsion by Brush-Modified Janus Particles: DPD Simulation and Experimental Insights. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2024; 40:13920-13934. [PMID: 38809114 DOI: 10.1021/acs.langmuir.4c01083] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2024]
Abstract
In the present study, we report the evolution of stabilizing Pickering emulsions using brush-modified Janus particles (JPs), utilizing the dissipative particle dynamics (DPD) simulation technique. Our results are subsequently corroborated with experimental findings. Each JP has one-half of the hydrophobic surface, with the other half embedded with hydrophilic polymer brushes grown via atom transfer radical polymerization (ATRP). Our generic simulation model analyzes the chemical kinetics of polymer brush growth on one-half of the initiator-embedded microparticle (MP) surface, resulting in the formation of JP. This involves evaluating monomer conversion and reaction rates. Our results exhibit a substantial influence of the number of JPs, grafted brush density, and brush length on oil-in-water emulsion stability. We studied the evolution kinetics and stability of emulsion formation by analyzing the growth of average domain size and corresponding scaling functions up to a late time limit. This study aims to clarify the connection between the size, quantity, and functionality of JPs and the stability of Pickering emulsions.
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Affiliation(s)
- Samiksha Shrivastava
- Department of Physics, Indian Institute of Technology (BHU), Varanasi 221005, Uttar Pradesh, India
| | - Ashank Upadhyay
- Department of Material Science and Engineering, Indian Institute of Technology Delhi, New Delhi 110016, India
| | | | - Sampa Saha
- Department of Material Science and Engineering, Indian Institute of Technology Delhi, New Delhi 110016, India
| | - Awaneesh Singh
- Department of Physics, Indian Institute of Technology (BHU), Varanasi 221005, Uttar Pradesh, India
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Xu J, Yan S, Xu J, Qi B. Ultrasound-assisted modification of soybean protein isolate with L-histidine: Relationship between structure and function. ULTRASONICS SONOCHEMISTRY 2024; 107:106934. [PMID: 38834001 PMCID: PMC11179065 DOI: 10.1016/j.ultsonch.2024.106934] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/16/2024] [Revised: 05/26/2024] [Accepted: 05/30/2024] [Indexed: 06/06/2024]
Abstract
Herein, the effects of ultrasound-assisted L-histidine (L-His) on the physicochemical properties and conformation of soybean protein isolate (SPI) were investigated. Particle size, zeta potential, turbidity, and solubility were used to evaluate protein aggregation, and the relationship between structural and functional changes of the proteins was characterized using spectral analysis, surface hydrophobicity, emulsification, and antioxidant properties. After ultrasound-assisted L-His treatment, SPI exhibited a smaller particle size, higher solubility, and more homogeneous micromorphology owing to the decrease in alpha-helix content and subsequent increases in zeta potential and active sulfhydryl content. In addition, spectral analysis showed that L-His and SPI could form a complex, which changed the microenvironment of the amino acid residues in SPI, thus improving its emulsification and antioxidant properties. At the concentration of L-His was 0.3 % w/w, the nanocomplex had a smaller particle size (140.03 nm), higher ζ-potential (-23.63 mV), and higher emulsification stability (22.48 min).
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Affiliation(s)
- Jingwen Xu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Shizhang Yan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jing Xu
- College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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11
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Ao S, Luo X, Wu H, Zhou Y, Yang Q, Yin X, Fu H, Huang M, Lu D, Zhu K. Improved physicochemical stability of fish oil nanoemulsion via a dense interfacial layer formed by hyaluronic acid-poly(glyceryl)10-stearate. Food Chem 2024; 444:138585. [PMID: 38335680 DOI: 10.1016/j.foodchem.2024.138585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 01/18/2024] [Accepted: 01/24/2024] [Indexed: 02/12/2024]
Abstract
This study aimed to synthesize a novel emulsifier, hyaluronic acid-poly(glyceryl)10-stearate (HA-PG10-C18), and employ it for the fabrication of nanoemulsions incorporating deep-sea fish oil to improve their apparent solubility and physicochemical stability. 1H NMR and FT-IR analyses indicated successful synthesis of HA-PG10-C18. Nanoemulsions of deep-sea fish oil loaded with HA-PG10-C18 (HA-PG10-C18@NE) were successfully fabricated by ultrasonic emulsification. The fixed aqueous layer thickness (FALT) of PG10-C18@NE and HA-PG10-C18@NE was determined and the FALT of both nanoemulsions was similar, while the surface density of HA-PG10-C18@NE (4.92 × 10-12 ng/nm2) is 60 % higher than that of PG10-C18@NE (3.07 × 10-12 ng/nm2). Notably, HA-PG10-C18@NE demonstrated an exceptional physicochemical stability when exposed to various stressed environmental conditions, especially its freeze-thaw stability. Moreover, after simulated in vitro digestion, the HA-PG10-C18@NE exhibited a comparatively greater liberation of free fatty acids (94.0 ± 1.7 %) when compared to the release observed in PG10-C18@NE (85.5 ± 2.2 %).
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Affiliation(s)
- Sha Ao
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China; Zhejiang Engineering Research Center of Fat-soluble Vitamin, School of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Xiang Luo
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China; Zhejiang Engineering Research Center of Fat-soluble Vitamin, School of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Hongze Wu
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China; Zhejiang Engineering Research Center of Fat-soluble Vitamin, School of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Yanyan Zhou
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Qun Yang
- School of Medicine and Health, Shaoxing University Yuanpei College, 2799 Qunxian Middle Road, Shaoxing, Zhejiang 312000, China
| | - Xuguang Yin
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Hongliang Fu
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Mengyu Huang
- Zhejiang Engineering Research Center of Fat-soluble Vitamin, School of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Dandan Lu
- Zhejiang Engineering Research Center of Fat-soluble Vitamin, School of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Kewu Zhu
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China.
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12
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Abliz A, Huang Y, Rouzi R, Xu D, Gao Y, Liu J. Effects of Emulsifiers on Physicochemical Properties and Carotenoids Bioaccessibility of Sea Buckthorn Juice. Foods 2024; 13:1972. [PMID: 38998478 PMCID: PMC11241759 DOI: 10.3390/foods13131972] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2024] [Revised: 06/19/2024] [Accepted: 06/20/2024] [Indexed: 07/14/2024] Open
Abstract
The need to improve the physicochemical properties of sea buckthorn juice and the bioavailability of carotenoids is a major challenge for the field. The effects of different natural emulsifiers, such as medium-chain triglycerides (MCTs), tea saponins (TSs) and rhamnolipids (Rha), on the physical and chemical indexes of sea buckthorn juice were studied. The particle size of sea buckthorn juice and the carotenoids content were used as indicators for evaluation. The effects of different addition levels of MCT, Rha and TS on the bioavailability of carotenoids in sea buckthorn juice were investigated by simulating human in vitro digestion tests. The results showed that those emulsifiers, MCT, Rha and TS, can significantly reduce the particle size and particle size distribution of sea buckthorn juice, improve the color, increase the soluble solids content, turbidity and physical stability and protect the carotenoids from degradation. When the addition amount of Rha was 1.5%, the total carotenoids content (TCC) of sea buckthorn juice increased by 45.20%; when the addition amount of TS was 1.5%, the total carotenoids content (TCC) of sea buckthorn juice increased by 37.95%. Furthermore, the bioaccessibility of carotenoids was increased from 36.90 ± 2.57% to 54.23 ± 4.17% and 61.51 ± 4.65% through in vitro digestion by Rha and TS addition, respectively. However, the total carotenoids content (TCC) of sea buckthorn juice and bioaccessibility were not significantly different with the addition of MCT. In conclusion, the findings of this study demonstrate the potential of natural emulsifiers, such as MCT, Rha and TS, to significantly enhance the physicochemical properties and bioavailability of carotenoids in sea buckthorn juice, offering promising opportunities for the development of functional beverages with improved nutritional benefits.
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Affiliation(s)
- Arzigül Abliz
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yanan Huang
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Reziwanguli Rouzi
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Duoxia Xu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Yanxiang Gao
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Jinfang Liu
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
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13
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Abdelaziz SA, Ahmed EM, Sadek M. Synthesis of homologous series of surfactants from renewable resources, structure-properties relationship, surface active performance, evaluation of their antimicrobial and anticancer potentialities. Sci Rep 2024; 14:13201. [PMID: 38851845 PMCID: PMC11162424 DOI: 10.1038/s41598-024-62905-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2024] [Accepted: 05/22/2024] [Indexed: 06/10/2024] Open
Abstract
Sugar esters display surface-active properties, wetting, emulsifying, and other physicochemical phenomena following their amphipathic nature and recognize distinct biological activity. The development of nutritional pharmaceuticals and other applications remains of great interest. Herein, three novel homologous series of several N-mono-fatty acyl amino acid glucosyl esters were synthesized, and their physicochemical properties and biological activities were evaluated. The design and preparation of these esters were chemically performed via the reaction of glucose with different fatty acyl amino acids as renewable starting materials, with the suggestion that they would acquire functional characteristics superior and competitive to certain conventional surfactants. The synthesized products are characterized using FTIR, 1H-NMR, and 13C-NMR spectroscopy. Further, their physicochemical properties, such as HLB, CMC, Γmax, γCMC, and Amin, were determined. Additionally, their antimicrobial and anticancer efficiency were assessed. The results indicate that the esters' molecular structure, including the acyl chain length and the type of amino acid, significantly influences their properties. The measured HLB ranged from 8.84 to 12.27, suggesting their use as oil/water emulsifiers, wetting, and cleansing agents. All esters demonstrate promising surface-active characteristics, with moderate to high foam production with good stability. Notably, compounds 6-O-(N-dodecanoyl, tetradecanoyl cysteine)-glucopyranose (34, 35), respectively and 6-O-(N-12-hydroxy-9-octadecenoyl cysteine)-glucopyranose (38) display superior foamability. Wetting efficiency increased with decreasing the chain length of the acyl group. The storage results reveal that increasing the fatty acyl hydrophobe length enhances the derived emulsion's stability for up to 63 days. Particularly, including cysteine in these glucosyl esters improves wetting, foaming, and emulsifying potentialities. Furthermore, the esters exhibit antibacterial activity against several tested Gram-positive and Gram-negative bacteria and fungi. On the other hand, they show significant antiproliferative effects on some liver tumor cell lines. For instance, compounds 6-O-(N-12-hydroxy-9-octadecenoylglycine)-glucopyranose (28), 6-O-(N-dodecanoyl, hexadecanoyl, 9-octadecenoyl and 12-hydroxy-9-octadecenoylvaline)- glucopyranose (29, 31, 32 and 33), respectively in addition to the dodecanoyl, hexadecanoyl, 9-octadecenoyl and 12-hydroxy-9-octadecenoyl cysteine glucopyranose (34, 36, 37 and 38), respectively significantly inhibit the examined cancer cells.
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Affiliation(s)
- Shimaa A Abdelaziz
- Chemistry Department, Faculty of Science, Al-Azhar University (Girls), Cairo, Egypt.
| | - Entesar M Ahmed
- Chemistry Department, Faculty of Science, Al-Azhar University (Girls), Cairo, Egypt
| | - M Sadek
- Chemistry Department, Faculty of Science, Al-Azhar University (Girls), Cairo, Egypt.
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14
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Li W, Zhu L, Zhang W, Han C, Li P, Jiang J. Foam and fluid properties of purified saponins and non-purified water extracts from Camellia oleifera cake (by-product). Food Chem 2024; 440:138313. [PMID: 38159317 DOI: 10.1016/j.foodchem.2023.138313] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2023] [Revised: 12/10/2023] [Accepted: 12/26/2023] [Indexed: 01/03/2024]
Abstract
The physicochemical and foam properties of non-purified water extracts (WE) and purified tea saponins (TS) from Camellia oleifera cake (byproduct) were compared. WE showed different fluid properties at equal saponin concentrations (1.0 wt%) compared to TS. Particularly, it exhibited limited micelle size (average 434.1 nm), effective viscosity (0.15 Pa·s), and surface tension (43.9 mN/m) independently of pH. Moreover, the foam properties of WE were comparable to TS and better than sodium caseinate, especially foam stability. WE foam was more stable than TS foam under pH (3-7) and heating (40-80 °C). In the presence of NaCl, sucrose, and ethanol (5-20 wt%), WE and TS were effective and had similar foam behavior. Low concentrations of sucrose (<10 wt%)/ethanol (<20 wt%) significantly increased the foam capacity, while ethanol over 30 wt% was unfavorable. WE/TS foam contributes significantly to the desired physicochemical and sensory attributes (taste, texture, and appearance) of foods.
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Affiliation(s)
- Weixin Li
- Engineering Research Center of Forestry Biomass Materials and Bioenergy (Ministry of Education), National Forest and Grass Administration Woody Spices (East China) Engineering Technology Research Center, Beijing Forestry University, Beijing 100083, China
| | - Liwei Zhu
- Engineering Research Center of Forestry Biomass Materials and Bioenergy (Ministry of Education), National Forest and Grass Administration Woody Spices (East China) Engineering Technology Research Center, Beijing Forestry University, Beijing 100083, China
| | - Weiwei Zhang
- School of Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Chunrui Han
- Engineering Research Center of Forestry Biomass Materials and Bioenergy (Ministry of Education), National Forest and Grass Administration Woody Spices (East China) Engineering Technology Research Center, Beijing Forestry University, Beijing 100083, China
| | - Pengfei Li
- Key Laboratory of Chemistry and Engineering of Forest Products, State Ethnic Affairs Commission, Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, Guangxi Minzu University, Nanning 530006, China
| | - Jianxin Jiang
- Engineering Research Center of Forestry Biomass Materials and Bioenergy (Ministry of Education), National Forest and Grass Administration Woody Spices (East China) Engineering Technology Research Center, Beijing Forestry University, Beijing 100083, China.
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15
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Abbas Z, Tong Y, Wang J, Zhang J, Wei X, Si D, Zhang R. Potential Role and Mechanism of Mulberry Extract in Immune Modulation: Focus on Chemical Compositions, Mechanistic Insights, and Extraction Techniques. Int J Mol Sci 2024; 25:5333. [PMID: 38791372 PMCID: PMC11121110 DOI: 10.3390/ijms25105333] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2024] [Revised: 05/05/2024] [Accepted: 05/08/2024] [Indexed: 05/26/2024] Open
Abstract
Mulberry is a rapidly growing plant that thrives in diverse climatic, topographical, and soil types, spanning temperature and temperate countries. Mulberry plants are valued as functional foods for their abundant chemical composition, serving as a significant reservoir of bioactive compounds like proteins, polysaccharides, phenolics, and flavonoids. Moreover, these compounds displayed potent antioxidant activity by scavenging free radicals, inhibiting reactive oxygen species generation, and restoring elevated nitric oxide production induced by LPS stimulation through the downregulation of inducible NO synthase expression. Active components like oxyresveratrol found in Morus demonstrated anti-inflammatory effects by inhibiting leukocyte migration through the MEK/ERK signaling pathway. Gallic and chlorogenic acids in mulberry leaves (ML) powder-modulated TNF, IL-6, and IRS1 proteins, improving various inflammatory conditions by immune system modulation. As we delve deeper into understanding its anti-inflammatory potential and how it works therapeutically, it is crucial to refine the extraction process to enhance the effectiveness of its bioactive elements. Recent advancements in extraction techniques, such as solid-liquid extraction, pressurized liquid extraction, superficial fluid extraction, microwave-assisted extraction, and ultrasonic-assisted extraction, are being explored. Among the extraction methods tested, including Soxhlet extraction, maceration, and ultrasound-assisted extraction (UAE), UAE demonstrated superior efficiency in extracting bioactive compounds from mulberry leaves. Overall, this comprehensive review sheds light on the potential of mulberry as a natural immunomodulatory agent and provides insights into its mechanisms of action for future research and therapeutic applications.
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Affiliation(s)
| | | | | | | | | | | | - Rijun Zhang
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China; (Z.A.); (Y.T.); (J.W.); (J.Z.); (X.W.); (D.S.)
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16
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Ralla T, Kluenter AM, Litta G, Müller MA, Bonrath W, Schäfer C. Over 100 years of vitamin E: An overview from synthesis and formulation to application in animal nutrition. J Anim Physiol Anim Nutr (Berl) 2024; 108:646-663. [PMID: 38205908 DOI: 10.1111/jpn.13919] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Revised: 11/29/2023] [Accepted: 12/16/2023] [Indexed: 01/12/2024]
Abstract
The groundbreaking discovery of vitamin E by Evans and Bishop in 1922 was an important milestone in vitamin research, inspiring further investigation into its crucial role in both human and animal nutrition. Supplementing vitamin E has been proved to enhance multiple key physiological systems such as the reproductive, circulatory, nervous and muscular systems. As the main antioxidant in the blood and on a cellular level, vitamin E maintains the integrity of both cellular and vascular membranes and thus modulates the immune system. This overview showcases important and innovative routes for synthesizing vitamin E on a commercial scale, provides cutting-edge insights into formulation concepts for successful product form development and emphasizes the importance and future of vitamin E in healthy and sustainable animal nutrition.
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Affiliation(s)
- Theo Ralla
- dsm-firmenich AG, Kaiseraugst, Switzerland
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17
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Wu Q, Ding C, Wang B, Rong L, Mao Z, Feng X. Green, chemical-free, and high-yielding extraction of nanocellulose from waste cotton fabric enabled by electron beam irradiation. Int J Biol Macromol 2024; 267:131461. [PMID: 38599424 DOI: 10.1016/j.ijbiomac.2024.131461] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2024] [Revised: 03/15/2024] [Accepted: 04/06/2024] [Indexed: 04/12/2024]
Abstract
Recycling and high-value reutilization of waste cotton fabrics (WCFs) has attracted a widespread concern. One potential solution is to extract nanocellulose. Sulfuric acid hydrolysis is a conventional method for the production of nanocellulose with high negative charge from WCFs. However, the recycling and disposal of chemicals in nanocellulose production, along with low yields, remain significant challenges. Consequently, there is a pressing need for a sustainable method to produce nanocellulose at higher yield without the use of chemicals. Herein, we propose a green, sustainable and chemical-free method to extract nanocellulose from WCFs. The nanocellulose displayed a rod-like shape with a length of 50-300 nm, a large aspect ratio of 18.4 ± 2 and the highest yield of up to 89.9 %. The combined short-time and efficient two-step process, involving electron beam irradiation (EBI) and high-pressure homogenization (HPH), offers a simple and efficient alternative approach with a low environmental impact, to extract nanocellulose. EBI induced a noticeable degradation in WCFs and HPH exfoliated cellulose to nano-size with high uniformity via mechanical forces. The as-prepared nanocellulose exhibits excellent emulsifying ability as the Pickering emulsion emulsifier. This work provides a facile and efficient approach for nanocellulose fabrication as well as a sustainable way for recycle and reutilization of the waste cotton fabrics.
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Affiliation(s)
- Qixian Wu
- Key Lab of Science and Technology of Eco-textile, Ministry of Education, College of Chemistry and Chemical Engineering, Donghua University, Shanghai 201620, People's Republic of China; Shanghai Belt and Road Joint Laboratory of Textile Intelligent Manufacturing, Donghua University, Shanghai 201620, China
| | - Chenyang Ding
- Key Lab of Science and Technology of Eco-textile, Ministry of Education, College of Chemistry and Chemical Engineering, Donghua University, Shanghai 201620, People's Republic of China; National Manufacturing Innovation Center of Advanced Dyeing and Finishing Technology, Tai'an, Shandong 271000, China
| | - Bijia Wang
- Key Lab of Science and Technology of Eco-textile, Ministry of Education, College of Chemistry and Chemical Engineering, Donghua University, Shanghai 201620, People's Republic of China; National Manufacturing Innovation Center of Advanced Dyeing and Finishing Technology, Tai'an, Shandong 271000, China
| | - Liduo Rong
- Key Lab of Science and Technology of Eco-textile, Ministry of Education, College of Chemistry and Chemical Engineering, Donghua University, Shanghai 201620, People's Republic of China; National Manufacturing Innovation Center of Advanced Dyeing and Finishing Technology, Tai'an, Shandong 271000, China
| | - Zhiping Mao
- Key Lab of Science and Technology of Eco-textile, Ministry of Education, College of Chemistry and Chemical Engineering, Donghua University, Shanghai 201620, People's Republic of China; National Manufacturing Innovation Center of Advanced Dyeing and Finishing Technology, Tai'an, Shandong 271000, China; Shanghai Belt and Road Joint Laboratory of Textile Intelligent Manufacturing, Donghua University, Shanghai 201620, China
| | - Xueling Feng
- Key Lab of Science and Technology of Eco-textile, Ministry of Education, College of Chemistry and Chemical Engineering, Donghua University, Shanghai 201620, People's Republic of China; National Manufacturing Innovation Center of Advanced Dyeing and Finishing Technology, Tai'an, Shandong 271000, China; Shanghai Belt and Road Joint Laboratory of Textile Intelligent Manufacturing, Donghua University, Shanghai 201620, China.
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18
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Wang P, Chai X, Chen C, Duan X, Wu K, Fu X. Enhanced in vitro bioavailability of resveratrol-loaded emulsion stabilized by β-lactoglobulin-catechin with excellent antioxidant activity. Int J Biol Macromol 2024; 267:131304. [PMID: 38569999 DOI: 10.1016/j.ijbiomac.2024.131304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 03/24/2024] [Accepted: 03/30/2024] [Indexed: 04/05/2024]
Abstract
The study aimed to fabricate β-Lactoglobulin-catechin (β-La-Ca) conjugates as a natural designed antioxidant emulsifier to improve the physicochemical stability of resveratrol emulsion delivery system. Fourier transform infrared (FT-IR) and fluorescence spectroscopy analysis confirmed the formation of conjugates using free radical grafting. The antioxidant ability of emulsion was evaluated by DPPH scavenging activities and ORAC experiments. The emulsion stabilized by β-La-Ca conjugates exhibited strong antioxidant activity with ORAC value of 2541.39 ± 29.58 μmol TE/g, which was significantly higher than that by β-Lactoglobulin alone with 387.96 ± 23.45 μmol TE/g or their mixture with 948.23 ± 32.77 μmol TE/g. During the whole simulated gastrointestinal digestion, emulsion stabilized by β-La-Ca conjugates exhibited excellent oxidative stability that the lipid was mainly digested in the small intestine. This behavior attributed to the greater stability of resveratrol to chemical transformation leading to a higher overall bioavailability in vivo. These results suggested that the β-La-Ca conjugates could be used to fabricate the emulsion-based delivery system to improve the oxidative stability and bioavailability of chemically labile hydrophobic bioactive compounds.
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Affiliation(s)
- Pingping Wang
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China; Guangdong Province Laborary of Chemistry and Fine Chemical Engineering Jieyang Center, Jieyang, China
| | - Xianghua Chai
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China
| | - Chun Chen
- SCUT-Zhuhai Institute of Modern Industrial Innovation, South China University of Technology, Zhuhai 519715, China; Guangzhou Institute of Modern Industrial Technology, South China University of Technology, Nansha 511458, China; School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China
| | - Xuejuan Duan
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China
| | - Kegang Wu
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China.
| | - Xiong Fu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, South China University of Technology, Zhuhai 519715, China; Guangzhou Institute of Modern Industrial Technology, South China University of Technology, Nansha 511458, China; School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China
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19
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Zhang W, Meng L, Lv X, Wang L, Zhao P, Wang J, Zhang X, Chen J, Wu Z. Enhancing Stability and Antioxidant Activity of Resveratrol-Loaded Emulsions by Ovalbumin-Dextran Conjugates. Foods 2024; 13:1246. [PMID: 38672918 PMCID: PMC11049361 DOI: 10.3390/foods13081246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2024] [Revised: 04/14/2024] [Accepted: 04/16/2024] [Indexed: 04/28/2024] Open
Abstract
A reliable strategy for improving the stability and shelf life of protein-stabilized systems is by covalently attaching the protein onto a polysaccharide. In this study, ovalbumin (OVA) was modified with dextran (DEX) of different molecular weights by the Maillard reaction, and was used to enhance the stability of emulsions loaded with resveratrol. The surface hydrophobicity, thermal stability, and FT-IR spectroscopy of the OVA-DEX conjugates were evaluated. The results showed that the surface hydrophobicity of OVA decreased, while the thermal stability of OVA was significantly improved after DEX covalent modification. The OVA-DEX1k-stabilized emulsion exhibited high encapsulation efficiency of resveratrol, with the value of 89.0%. In addition, OVA-DEX was considerably more effective in droplet stabilization against different environmental stresses (heat, pH, and ionic strength). After 28 days of storage at 25 °C, the OVA-stabilized emulsion showed faster decomposition of resveratrol, whereas the OVA-DEX-conjugate-stabilized emulsion had approximately 73% retention of resveratrol. Moreover, the antioxidant activity of resveratrol-loaded emulsions stabilized by OVA-DEX was higher during storage under different temperatures. These results proved that the OVA-DEX conjugates had the potential to form stable, food-grade emulsion-based delivery systems against environmental stresses, which strongly supports their potential in the field of food and biomedical applications.
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Affiliation(s)
- Wen Zhang
- Correspondence: (W.Z.); (Z.W.); Tel.: +86-151-2261-5896 (Z.W.)
| | | | | | | | | | | | | | | | - Zijian Wu
- Tianjin Key Laboratory of Food Science and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China (J.W.)
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20
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Anand S, Galavan V, Mulik MU. Continuous Synthesis of Nanoscale Emulsions by Vapor Condensation (EVC). ADVANCED SCIENCE (WEINHEIM, BADEN-WURTTEMBERG, GERMANY) 2024; 11:e2307443. [PMID: 38353349 PMCID: PMC11022740 DOI: 10.1002/advs.202307443] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/06/2023] [Revised: 01/13/2024] [Indexed: 02/24/2024]
Abstract
Emulsions are widely used in many industrial applications, and the development of efficient techniques for synthesizing them is a subject of ongoing research. Vapor condensation is a promising method for energy-efficient, high-throughput production of monodisperse nanoscale emulsions. However, previous studies using this technique are limited to producing small volumes of water-in-oil dispersions. In this work, a new method for the continuous synthesis of nanoscale emulsions (water-in-oil and oil-in-water) is presented by condensing vapor on free-flowing surfactant solutions. The viability of oil vaporization and condensation is demonstrated under mild heating/cooling using diverse esters, terpenes, aromatic hydrocarbons, and alkanes. By systematically investigating water vapor and oil vapor condensation dynamics on bulk liquid-surfactant solutions, a rich diversity of outcomes, including floating films, nanoscale drops, and hexagonally packed microdrops is uncovered. It is demonstrated that surfactant concentration impacts oil spreading, self-emulsification, and such behavior can aid in the emulsification of condensed oil drops. This work represents a critical step toward advancing the vapor condensation method's applications for emulsions and colloidal systems, with broad implications for various fields and the development of new emulsion-based products and industrial processes.
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Affiliation(s)
- Sushant Anand
- Department of Mechanical and Industrial EngineeringUniversity of Illinois at Chicago842 West Taylor St.ChicagoIL60607USA
| | - Vincent Galavan
- Department of Mechanical and Industrial EngineeringUniversity of Illinois at Chicago842 West Taylor St.ChicagoIL60607USA
- Department of Nuclear Science & EngineeringMassachusetts Institute of Technology77 Massachusetts AveCambridgeMA02139USA
| | - Mahesh Uttamrao Mulik
- Department of Mechanical and Industrial EngineeringUniversity of Illinois at Chicago842 West Taylor St.ChicagoIL60607USA
- Spruce Up IndustriesUndri – Pisoli RdPuneMaharashtra411060India
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Mishra I, Mishra R, Dubey A, Dhakad PK. A Perspective on Various Facets of Nanoemulsions and its Commercial Utilities. Assay Drug Dev Technol 2024; 22:97-117. [PMID: 38489509 DOI: 10.1089/adt.2023.042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2024] Open
Abstract
Nanotechnology is a captivating contemporary technology owing to its extensive range of potential applications. This study emphasizes nanomaterials, substances with a size <100 nm, offering better qualities than coarse particles. Nanoparticles have several advantages compared with conventional drug delivery methods, including enhanced bioavailability and a larger surface area because of their smaller particle size. These characteristics make the nanoparticles a viable clinical candidate. Controlled-release drug delivery systems and targeted drug delivery systems rely heavily on nanoparticles. Because traditional drug delivery methods fail to achieve targeted drug delivery, resulting in toxicity, low bioavailability, poor therapeutic outcomes, and so on, these drug nanoparticles excel in all these areas. Researchers are already interested in developing drug delivery systems such as niosomes, bilosomes, and dendrimers. Nanoemulsion is one of these technologies; nanoemulsions outperform traditional emulsions in terms of pharmacodynamics and pharmacokinetics. Nanoemulsion effectively surpasses the constraints of standard emulsions, primarily by offering enhanced bioavailability, reduced toxicity, improved absorption, and the potential to be used in targeted drug delivery or controlled-release drug delivery systems. This particular work explores several aspects of nanoemulsions, including their constituents, classification, techniques for preparation, criteria for assessment, commercial applications, and future prospects.
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Affiliation(s)
- Isha Mishra
- Galgotias College of Pharmacy, Greater Noida, Uttar Pradesh, India
| | - Raghav Mishra
- Lloyd School of Pharmacy, Greater Noida, Uttar Pradesh, India
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22
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Liu XY, He TS, Wang CC, Xu BC, Feng R, Zhang B, Tao H. Modulation of pea protein isolate nanoparticles by interaction with OSA-corn starch: Enhancing the stability of the constructed Pickering emulsions. Food Chem 2024; 437:137766. [PMID: 37866346 DOI: 10.1016/j.foodchem.2023.137766] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 09/28/2023] [Accepted: 10/13/2023] [Indexed: 10/24/2023]
Abstract
The impact of particle concentration (0.5-2.5%) on the stability of Pickering emulsions was investigated in this work. Pickering emulsion was prepared using pea protein isolate (PPI)/octenyl succinic anhydrate corn starch (OSA-CS) composite nanoparticles (PPI/OSA-CS) as stabilizers. PPI/OSA-CS was prepared with pH adjustment and ultrasonic treatment, and the particle size was 100.05 ± 0.46 nm. The formation of PPI/OSA-CS through hydrophobic interaction and hydrogen bond was confirmed by Fourier transform infrared spectroscopy, intrinsic fluorescence spectroscopy and dissociation analysis. The results indicated that the emulsion stabilized with composite nanoparticles at 1.5% particle concentration had smaller particle size and better stability than at other concentrations. This could be attributed to the presence of sufficient composite nanoparticles wrapped around the surface of oil droplets. At high temperature (100 °C) and high ionic strength (500 mM), the emulsion remained stable. These results provide a potential method for preparing a novel and stable Pickering emulsion, which could have important applications in various fields.
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Affiliation(s)
- Xin-Yue Liu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Ting-Shi He
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Chen-Chen Wang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Bao-Cai Xu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Ran Feng
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
| | - Bao Zhang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Han Tao
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
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23
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Castor RB, do Nascimento MH, Gorlach-Lira K. Exploring fungal bioemulsifiers: insights into chemical composition, microbial sources, and cross-field applications. World J Microbiol Biotechnol 2024; 40:127. [PMID: 38451356 DOI: 10.1007/s11274-024-03883-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Accepted: 01/01/2024] [Indexed: 03/08/2024]
Abstract
The demand for emulsion-based products is crucial for economic development and societal well-being, spanning diverse industries such as food, cosmetics, pharmaceuticals, and oil extraction. Formulating these products relies on emulsifiers, a distinct class of surfactants. However, many conventional emulsifiers are derived from petrochemicals or synthetic sources, posing potential environmental and human health risks. In this context, fungal bioemulsifiers emerge as a compelling and sustainable alternative, demonstrating superior performance, enhanced biodegradability, and safety for human consumption. From this perspective, the present work provides the first comprehensive review of fungal bioemulsifiers, categorizing them based on their chemical nature and microbial origin. This includes polysaccharides, proteins, glycoproteins, polymeric glycolipids, and carbohydrate-lipid-protein complexes. Examples of particular interest are scleroglucan, a polysaccharide produced by Sclerotium rolfsii, and mannoproteins present in the cell walls of various yeasts, including Saccharomyces cerevisiae. Furthermore, this study examines the feasibility of incorporating fungal bioemulsifiers in the food and oil industries and their potential role in bioremediation events for oil-polluted marine environments. Finally, this exploration encourages further research on fungal bioemulsifier bioprospecting, with far-reaching implications for advancing sustainable and eco-friendly practices across various industrial sectors.
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Affiliation(s)
- Rádamis Barbosa Castor
- Molecular Biology Department, Center of Exact and Natural Sciences, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
| | - Maria Helena do Nascimento
- Molecular Biology Department, Center of Exact and Natural Sciences, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
| | - Krystyna Gorlach-Lira
- Molecular Biology Department, Center of Exact and Natural Sciences, Federal University of Paraíba, João Pessoa, Paraíba, Brazil.
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La Cava E, Di Clemente NA, Gerbino E, Sgroppo S, Gomez-Zavaglia A. Encapsulation of lactic acid bacteria in W 1/O/W 2 emulsions stabilized by mucilage:pectin complexes. Food Res Int 2024; 180:114076. [PMID: 38395576 DOI: 10.1016/j.foodres.2024.114076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2023] [Revised: 01/23/2024] [Accepted: 01/29/2024] [Indexed: 02/25/2024]
Abstract
Opuntia silvestri mucilage obtained from dried stems was explored as an emulsifier to prepare double emulsions aiming to encapsulate Lactiplantibacillus plantarum CIDCA 83114. W1/O/W2 emulsions were prepared using a two-step emulsification method. The aqueous phase (W1) consisted of L. plantarum CIDCA 83114, and the oil phase (O) of sunflower oil. The second emulsion was prepared by mixing the internal W1/O emulsion with the W2 phase, consisting of 4 % polysaccharides, formulated with different mucilage:(citric)pectin ratios. Their stability was assessed after preparation (day 0) and during storage at 4 °C (28 days). Determinations included creaming index, color, particle size, viscosity, turbidity, and bacterial viability, along with exposure to simulated gastrointestinal conditions. Significant differences were evaluated by analysis of variance (ANOVA) and Duncan's test (P < 0.05). After 28 days storage, bacterial viability in the W1/O/W2 emulsions was above 6 log CFU/mL for all the pectin:mucilage ratios. Emulsions containing mucilage and pectins showed lower creaming indices after 15 days, remaining stable until the end of the storage period. Formulations including 1:1 pectin:mucilage ratio exhibited the highest bacterial viability under simulated gastrointestinal conditions and were more homogeneous in terms of droplet size distributions at day 0, hinting at a synergistic effect between mucilage components (e.g., proteins, Ca2+) and pectin in stabilizing the emulsions. These results showed that Opuntia silvestri mucilage enhanced the stability of emulsions during refrigerated storage, highlighting its potential for encapsulating lactic acid bacteria. This presents an economical and natural alternative to traditional encapsulating materials.
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Affiliation(s)
- Enzo La Cava
- Facultad de Ciencias Exactas y Naturales y Agrimensura, Universidad Nacional del Nordeste (UNNE) and Instituto de Química Básica y Aplicada del Nordeste Argentino (IQUIBA-NEA) UNNE-CONICET, Avenida Libertad 5470, 3400 Corrientes, Argentina
| | - Natalia A Di Clemente
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata) RA1900, La Plata, Argentina
| | - Esteban Gerbino
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata) RA1900, La Plata, Argentina
| | - Sonia Sgroppo
- Facultad de Ciencias Exactas y Naturales y Agrimensura, Universidad Nacional del Nordeste (UNNE) and Instituto de Química Básica y Aplicada del Nordeste Argentino (IQUIBA-NEA) UNNE-CONICET, Avenida Libertad 5470, 3400 Corrientes, Argentina
| | - Andrea Gomez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata) RA1900, La Plata, Argentina.
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25
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Singh J, Goyal S, Tripathi MK. α-Amylase inhibitory, antioxidant and emulsification potential of glycoproteinaceous bioactive molecule from Lactobacillus delbrueckii. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:459-470. [PMID: 38327859 PMCID: PMC10844177 DOI: 10.1007/s13197-023-05851-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/08/2023] [Accepted: 09/13/2023] [Indexed: 02/09/2024]
Abstract
The bioactive components of microbial origin have been extensively applied to restrict the enormous enzyme-catalyzed processes. Hence, the present study was executed to explore the α -amylase inhibition (AAI) potential of glycoprotein isolated from Lactobacillus delbrueckii (LGp) to regulate in vitro starch hydrolysis. As a non-competitive inhibitor, the protein exhibited AAI (85%) with, IC50 135 ± 0.55 μg/mL. It was stable over a broad range of pH (3-11) and temperature (25-75 °C). Furthermore, LGp was significantly effective against amylase and starch from different sources. In addition, it also exhibited antioxidant and emulsifying potential. The UV, FT-IR and fluorescence analysis affirm the alterations in amylase molecular conformation after interaction with the LGp inhibitor. These results provide a substantial basis for the future use of LGp for controlled starch hydrolysis in vitro and as an antioxidant and emulsifying agent in the food industry. Graphical abstract
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Affiliation(s)
- Jagdish Singh
- Bioprocess Technology Laboratory, Department of Biotechnology, Mata Gujri College, Fatehgarh Sahib, Punjab 140406 India
| | - Surbhi Goyal
- Bioprocess Technology Laboratory, Department of Biotechnology, Mata Gujri College, Fatehgarh Sahib, Punjab 140406 India
- Department of Biotechnology and Food Technology, Punjabi University, Patiala, Punjab 147002 India
| | - Manoj Kumar Tripathi
- Agro Produce Processing Division, ICAR-Central Institute of Agriculture Engineering, Bhopal, MP 462038 India
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26
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Nikolaou F, Yang J, Ji L, Scholten E, Nikiforidis CV. The role of membrane components on the oleosome lubrication properties. J Colloid Interface Sci 2024; 657:695-704. [PMID: 38071818 DOI: 10.1016/j.jcis.2023.11.166] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2023] [Revised: 11/15/2023] [Accepted: 11/26/2023] [Indexed: 01/02/2024]
Abstract
HYPOTHESIS Oleosomes are natural oil droplets with a unique phospholipid/protein membrane, abundant in plant seeds, from which they can be extracted and used in emulsion-based materials, such as foods, cosmetics and pharmaceutics. The lubrication properties of such materials are essential, on one hand, due to the importance of the in-mouth creaminess for the consumed products or the importance of spreading the topical creams. Therefore, here, we will evaluate the lubrication properties of oleosomes, and how these properties are affected by the components at the oleosome membrane. EXPERIMENT Oleosomes were extracted, and their oral lubricating properties were evaluated using tribology. To understand the influence of the oil droplet membrane composition, reconstituted oleosomes were also studied, with membranes that differed in protein/lecithin ratio. Additionally, whey protein- and lecithin-stabilised emulsions were used as reference samples. Confocal laser scattering microscopy was used to study the samples visually before and after tribological analysis. FINDINGS Oleosomes followed a ball-bearing mechanism, which was probably related to their high physical stability due to the presence of membrane proteins. When the membrane protein concentration at the surface was reduced, the droplet stability weakened, leading to plating-out lubrication. Following our results, we elucidated the oleosome lubrication mechanism and showed their possible control by changing the membrane composition.
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Affiliation(s)
- Foivi Nikolaou
- Physics and Physical Chemistry of Foods, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - Jack Yang
- Physics and Physical Chemistry of Foods, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands; Biobased Chemistry and Technology, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - Lei Ji
- Physics and Physical Chemistry of Foods, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - Elke Scholten
- Physics and Physical Chemistry of Foods, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
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27
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McClements DJ. Designing healthier and more sustainable ultraprocessed foods. Compr Rev Food Sci Food Saf 2024; 23:e13331. [PMID: 38517032 DOI: 10.1111/1541-4337.13331] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 02/20/2024] [Accepted: 03/09/2024] [Indexed: 03/23/2024]
Abstract
The food industry has been extremely successful in creating a broad range of delicious, affordable, convenient, and safe food and beverage products. However, many of these products are considered to be ultraprocessed foods (UPFs) that contain ingredients and are processed in a manner that may cause adverse health effects. This review article introduces the concept of UPFs and briefly discusses food products that fall into this category, including beverages, baked goods, snacks, confectionary, prepared meals, dressings, sauces, spreads, and processed meat and meat analogs. It then discusses correlations between consumption levels of UPFs and diet-related chronic diseases, such as obesity and diabetes. The different reasons for the proposed ability of UPFs to increase the risk of these chronic diseases are then critically assessed, including displacement of whole foods, high energy densities, missing phytochemicals, contamination with packaging chemicals, hyperpalatability, harmful additives, rapid ingestion and digestion, and toxic reaction products. Then, potential strategies to overcome the current problems with UPFs are presented, including reducing energy density, balancing nutritional profile, fortification, increasing satiety response, modulating mastication and digestion, reengineering food structure, and precision processing. The central argument is that it may be possible to reformulate and reengineer many UPFs to improve their healthiness and sustainability, although this still needs to be proved using rigorous scientific studies.
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Affiliation(s)
- David Julian McClements
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
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Niu H, Chen X, Chen X, Chen H, Dou Z, Wang W, Fu X. Interfacial Behavior and Long-Term Stability of the Emulsions Stabilized by Sugar Beet Pectin-Ca 2+ Complexes with Different Cross-Linking Degrees. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2024. [PMID: 38329064 DOI: 10.1021/acs.langmuir.4c00008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/09/2024]
Abstract
Recent studies showed that sugar beet pectin exhibited more excellent emulsifying properties than traditional citrus peel pectin and apple pectin ascribed to the higher content of neutral sugar, protein, ferulic acid, and acetyl groups. It is precisely because of the extremely complex molecular structure of pectin that the emulsifying properties of the pectin-Ca2+ complex are still unclear. In this study, SBP-Ca2+ complexes with different cross-linking degrees were prepared. Subsequently, their interfacial adsorption kinetics, the resistance of interfacial films to external perturbances, and the long-term stability of the emulsions formed by these SBP-Ca2+ complexes were measured. The results indicated that the highly cross-linked SBP-Ca2+ complex exhibited slower interfacial adsorption kinetics than SBP alone. Moreover, compared with SBP alone, the oil-water interfacial film loaded by the highly cross-linked SBP-Ca2+ complex exhibited a lower elasticity and a poorer resistance to external perturbances. This resulted in a larger droplet size, a lower ζ-potential value, a larger continuous viscosity, and a worse long-term stability of the emulsion formed by the highly cross-linked SBP-Ca2+ complex. This study has very important guiding significance for deeply understanding the emulsification mechanism of the pectin-Ca2+ complex.
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Affiliation(s)
- Hui Niu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, P. R. China
| | - Xianxiang Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, P. R. China
| | - Xianwei Chen
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Haiming Chen
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, P. R. China
| | - Zuman Dou
- Microbiome Medicine Center, Department of Laboratory Medicine, Zhujiang Hospital, Southern Medical University, Guangzhou 510280, Guangdong, P. R. China
| | - Wenduo Wang
- School of Food Science and Technology, Guangdong Ocean University, Yangjiang 529500, Guangdong, P. R. China
| | - Xiong Fu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, P. R. China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, P. R. China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, P. R. China
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Chen C, Zhang W, Zhang Y, Li Y, Zhang F, Wang J, Wang X, Zhang X, Ren F, Wang P. Emulsion stability of hydroxybutyl chitosan as emulsifier at low pH: Effects of the degree of substitutions of hydroxybutyl groups. Int J Biol Macromol 2024; 258:128868. [PMID: 38114008 DOI: 10.1016/j.ijbiomac.2023.128868] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 12/06/2023] [Accepted: 12/15/2023] [Indexed: 12/21/2023]
Abstract
Keeping the stability of emulsions at low pH is necessary for their successful applications in food and delivery systems. To achieve this goal, hydroxybutyl chitosan (HBC) with three degrees of substitution (DSs) was used as an emulsifier to investigate the effect of HBC structure on the emulsion stability. The DSs of HBC-5, HBC-10, and HBC-20 were 0.66, 1.51, and 2.19, respectively. The stability of oil-in-water emulsions against creaming/coalescence was positively correlated with the DS. As pH decreased to 2, HBC-20-stabilized emulsions were most stable without creaming or coalescence. After 30 days of storage, no changes in the droplet sizes of HBC-20-stabilized emulsions were observed, whereas the droplet sizes of HBC-5/10- stabilized emulsions significantly increased at low pH. The stability of HBC-20- stabilized emulsions at low pH was attributed to the higher surface activity and electrostatic repulsion. Our research revealed that the emulsion stability of HBC under low pH conditions can be controlled by the density of the hydroxybutyl groups in HBC. In vitro digestion further revealed the excellent stability of HBC-20-stabilized emulsions in simulated gastric fluid, which highlighted the enormous potential of HBC-20 to protect liposoluble drugs and nutrients from the extreme pH environment.
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Affiliation(s)
- Chong Chen
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100091, China..
| | - Weibo Zhang
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100091, China..
| | - Yan Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China..
| | - Yixuan Li
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100091, China..
| | - Feng Zhang
- Chongqing Tianyou Dairy Co., Ltd., Chongqing 401120, China
| | - Jing Wang
- Chongqing Tianyou Dairy Co., Ltd., Chongqing 401120, China
| | - Xifan Wang
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100091, China
| | - Xiaoxu Zhang
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100091, China..
| | - Fazheng Ren
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100091, China..
| | - Pengjie Wang
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100091, China..
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Heiden-Hecht T, Wu B, Schwärzer K, Förster S, Kohlbrecher J, Holderer O, Frielinghaus H. New insights into protein stabilized emulsions captured via neutron and X-ray scattering: An approach with β-lactoglobulin at triacylglyceride-oil/water interfaces. J Colloid Interface Sci 2024; 655:319-326. [PMID: 37948805 DOI: 10.1016/j.jcis.2023.10.155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 10/25/2023] [Accepted: 10/29/2023] [Indexed: 11/12/2023]
Abstract
HYPOTHESIS To analyze protein stabilized emulsions, SAXS and SANS are emerging techniques capturing oil droplet radius, interfacial coverage and structure. Protein shape, thus protein structure change during interfacial adsorption with partial protein unfolding is detected via SAXS analysis at and below the monolayer concentration for proteins, known as critical interfacial concentration (CIC). SANS determines the same phenomena below and above the CIC, via contrast variation and coarse-grained modelling. EXPERIMENTS β-lactoglobulin concentration dependent SAXS experiments were performed focusing on molecular length scales to characterize protein shape in water, and interfacial structure in emulsions. Complementary SANS experiments with contrast variation via deuterated triacylglyceride-oil provided insight into oil droplet radius, interfacial coverage and structure via data analysis with scattering models and low-resolution shape reconstruction with the DENFERT model. FINDINGS SAXS and SANS experiments allowed to determine the interfacial structure below and above the CIC, as well as oil droplet radius and interfacial coverage. These findings were identified via Q-4 Porod scattering at low-Q, protein scattering at high Q, and a Q-2 scattering of the interface. Since SANS with accurate contrast variation highlights the interface in comparison to other techniques like FTIR, the presented results show a high impact to understand interfaces in emulsions.
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Affiliation(s)
- Theresia Heiden-Hecht
- Jülich Centre for Neutron Science (JCNS) at Heinz Maier-Leibnitz Zentrum (MLZ), Forschungszentrum Jülich GmbH, Lichtenbergstr. 1, 85747 Garching, Germany.
| | - Baohu Wu
- Jülich Centre for Neutron Science (JCNS) at Heinz Maier-Leibnitz Zentrum (MLZ), Forschungszentrum Jülich GmbH, Lichtenbergstr. 1, 85747 Garching, Germany
| | - Kuno Schwärzer
- Jülich Centre for Neutron Science (JCNS-1), Forschungszentrum Jülich GmbH, 52425 Jülich, Germany
| | - Stephan Förster
- Jülich Centre for Neutron Science (JCNS) at Heinz Maier-Leibnitz Zentrum (MLZ), Forschungszentrum Jülich GmbH, Lichtenbergstr. 1, 85747 Garching, Germany; Jülich Centre for Neutron Science (JCNS-1), Forschungszentrum Jülich GmbH, 52425 Jülich, Germany
| | | | - Olaf Holderer
- Jülich Centre for Neutron Science (JCNS) at Heinz Maier-Leibnitz Zentrum (MLZ), Forschungszentrum Jülich GmbH, Lichtenbergstr. 1, 85747 Garching, Germany
| | - Henrich Frielinghaus
- Jülich Centre for Neutron Science (JCNS) at Heinz Maier-Leibnitz Zentrum (MLZ), Forschungszentrum Jülich GmbH, Lichtenbergstr. 1, 85747 Garching, Germany
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Wang J, Hou X, Hannachi K, Fan M, Li Y, Qian H, Wang L. A multi-scale approach to arabinoxylan-based emulsions: From molecular features, interfacial properties to emulsion behaviors. Int J Biol Macromol 2024; 258:128881. [PMID: 38134997 DOI: 10.1016/j.ijbiomac.2023.128881] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2023] [Revised: 12/05/2023] [Accepted: 12/17/2023] [Indexed: 12/24/2023]
Abstract
Arabinoxylan (AX) is well-known for its emulsification and beneficial biological activity, but the roles of AX's molecular features and interfacial properties in AX-based emulsion behaviors were unknown. We first used a multi-scale approach to correlate molecular, interfacial, droplet characteristics, and bulk emulsion of AXs from corn and wheat bran (CAXs and WAXs). Our results showed that among CAXs and WAXs solution (1 %, 2 % and 3 %, w/v), 0.25 M NaOH-treated CAX and WAX showed smaller particle sizes (493 nm and 8621 nm), lower interfacial tension and stronger interfacial layer, whose emulsion exhibited smaller initial droplets (541 nm and 660 nm) and better stability. Moreover, WAXs had bigger particle sizes, lower interfacial tension and stronger interfacial layer than CAXs, but CAXs exhibited better emulsifying and emulsion-stabilizing properties than WAXs. There is a satisfactory correlation among CAXs' or WAXs' molecular features, interfacial properties and emulsion behaviors. However, a good correlation from different grains AXs cannot be established.
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Affiliation(s)
- Jing Wang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Xiaoxiao Hou
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Kanza Hannachi
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Mingcong Fan
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Yan Li
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Haifeng Qian
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Li Wang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
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Qayum A, Rashid A, Liang Q, Kang L, Ahmed Z, Hussain M, Virk MS, Ekumah JN, Ren X, Ma H, Miao S. Multi-scale ultrasound induced composite coacervates of whey protein and pullulan polysaccharide on emulsion forming and stabilizing mechanisms. Colloids Surf B Biointerfaces 2024; 234:113709. [PMID: 38159329 DOI: 10.1016/j.colsurfb.2023.113709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 12/03/2023] [Accepted: 12/12/2023] [Indexed: 01/03/2024]
Abstract
A non-destructive technique known as multi-scale ultrasound (MSU) was employed to modify the emulsion consisting of glycosylated bovine whey protein (WP) and pullulan (Pu). To assess the effect on the structural and emulsifying properties of the WP-Pu, the formulated emulsion, was treated with divergent MSU at (single: 20 kHz, 40 kHz, and 60 kHz; dual: 20-40 kHz, 40-60 kHz, and 20-60 kHz; and tri: 20-40-60 kHz) frequency for a duration of 30 min. The tri-frequency, treated emulsion showed improved emulsifying stability compared to the control and MSU-treated single, and dual-frequency samples, as indicated by the particle size, structural morphology, and adsorbed protein. The molecular docking and numerous spectral analysis provided evidence that WP can undergo successful phenolation. This modified form of WP then interacts with Pu through various forces, including H-bonding and other mechanisms, resulting in the formation of a composite emulsion. The rheological properties revealed that both the control emulsion and the MSU-treated emulsion exhibited non-Newtonian pseudoplastic flow behavior. This behavior is characterized by shear thinning, where the viscosity decreases with increasing shear rate. The shear rates tested ranged from 1 to 300 1/s, additionally, the degree of crystallinity increased from 18.2° to 19.4°. Overall, the tri-frequency effect was most pronounced compared to single and dual-frequency. Ultrasonication, an emerging non-thermal technology, proves to be an efficient approach for the formulation of WP-Pu composites. These composites have significant potential for use in drug delivery systems and functional foods.
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Affiliation(s)
- Abdul Qayum
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Arif Rashid
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Qiufang Liang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China.
| | - Lixin Kang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Zahoor Ahmed
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Muhammad Hussain
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Muhammad Safiullah Virk
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - John-Nelson Ekumah
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Xiaofeng Ren
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China.
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
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Zhang Y, Kong L, Lawrence JC, Tan L. Utilization of Biopolymer-Based Lutein Emulsion as an Effective Delivery System to Improve Lutein Bioavailability in Neonatal Rats. Nutrients 2024; 16:422. [PMID: 38337704 PMCID: PMC10857328 DOI: 10.3390/nu16030422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2023] [Revised: 01/26/2024] [Accepted: 01/30/2024] [Indexed: 02/12/2024] Open
Abstract
Newborns' eyes and brains are prone to oxidative stress. Lutein has antioxidant properties and is the main component of macular pigment essential for protecting the retina, but has low bioavailability, thereby limiting its potential as a nutritional supplement. Oil-in-water emulsions have been used as lutein delivery systems. In particular, octenylsuccinated (OS) starch is a biopolymer-derived emulsifier safe to use in infant foods, while exhibiting superior emulsifying capacity. This study determined the effects of an OS starch-stabilized lutein emulsion on lutein bioavailability in Sprague-Dawley neonatal rats. In an acute study, 10-day-old pups received a single oral dose of free lutein or lutein emulsion, with subsequent blood sampling over 24 h to analyze pharmacokinetics. The lutein emulsion group had a 2.12- and 1.91-fold higher maximum serum lutein concentration and area under the curve, respectively, compared to the free lutein group. In two daily dosing studies, oral lutein was given from postnatal day 5 to 18. Blood and tissue lutein concentrations were measured. The results indicated that the daily intake of lutein emulsion led to a higher lutein concentration in circulation and key tissues compared to free lutein. The OS starch-stabilized emulsion could be an effective and safe lutein delivery system for newborns.
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Affiliation(s)
| | | | | | - Libo Tan
- Department of Human Nutrition and Hospitality Management, University of Alabama, Tuscaloosa, AL 35487, USA; (Y.Z.); (L.K.); (J.C.L.)
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Lavrentev FV, Baranovskaia DA, Shiriaev VA, Fomicheva DA, Iatsenko VA, Ivanov MS, Ashikhmina MS, Morozova OV, Iakovchenko NV. Influence of pre-treatment methods on quality indicators and mineral composition of plant milk from different sources of raw materials. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:967-978. [PMID: 37728318 DOI: 10.1002/jsfa.12992] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 09/11/2023] [Accepted: 09/20/2023] [Indexed: 09/21/2023]
Abstract
BACKGROUND Pre-treatment of plant materials is essential in producing plant-based products and can affect their various organoleptic and physicochemical characteristics. This work aimed to study the effect of pre-treatment of vegetable raw materials, namely ultrasonic processing and freezing of raw materials under various low-temperature conditions, to obtain multiple types of vegetable milk and determine their characteristics. RESULTS It is shown that by applying a certain kind of pre-treatment of vegetable raw materials it is possible to adjust organoleptic parameters and the content of solids, protein, fat, carbohydrates, fiber and mineral composition of various types of vegetable milk from soy, rice, oats, wheat, peas, buckwheat, pumpkin seeds and lentils. Ultrasound pre-treatment allows increasing of polyphenol content by an average of 15-20% for all types of plant milk, except for lentil milk. The results showed that ultrasound treatment for 3 min had the most significant effect on the overall acceptability for lentils, pumpkin, rice and pea milk. Pre-freezing at a temperature regime of -17 and -85 °C contributed to an increase in Fe, K, Zn, Ca, Mg, Si and P by an average of 30-100%, depending on the plant material. CONCLUSION Pre-treatment of vegetable raw materials, including freezing and ultrasonic treatment, can positively affect the macro- and micronutrient composition of plant milk. However, the effect may vary depending on the type of raw material and processing conditions. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Filipp V Lavrentev
- Infochemistry Scientific Center, ITMO University, Saint Petersburg, Russia
| | | | - Valerii A Shiriaev
- Faculty of Biotechnologies (BioTech), ITMO University, Saint Petersburg, Russia
| | - Daria A Fomicheva
- Faculty of Biotechnologies (BioTech), ITMO University, Saint Petersburg, Russia
| | | | - Maksim S Ivanov
- Faculty of Biotechnologies (BioTech), ITMO University, Saint Petersburg, Russia
| | | | - Olga V Morozova
- Faculty of Biotechnologies (BioTech), ITMO University, Saint Petersburg, Russia
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35
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Reta Dominguez CV, Wagner JR, Porfiri MC. Nanofibers from soybean hull insoluble polysaccharides as Pickering stabilizers in oil-in-water emulsions formulated under acidic conditions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:125-133. [PMID: 37535855 DOI: 10.1002/jsfa.12897] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 07/31/2023] [Accepted: 08/04/2023] [Indexed: 08/05/2023]
Abstract
BACKGROUND Pickering emulsions are a kind of emulsion stabilized by solid particles. These particles generate a physical or mechanical barrier that provides long-term stability to emulsion. Cellulose nanofibers are effective Pickering emulsifiers given their long length, high flexibility and entanglement capability. In this work, soybean hull insoluble polysaccharides (HIPS) were used as source of cellulose nanofibers by using a combination of chemical and mechanical treatment. The chemical composition, morphology, flow behavior, water holding capacity (WHC) and emulsifying properties of the nanofibers were studied. RESULTS Nanofibers with diameters between 35 and 110 nm were obtained. The WHC increased significantly after the mechanical treatment, and the rheological behavior of the nanofibers was typical of cellulosic materials. Nanofibers were effective emulsifiers in oil-in-water (O/W) emulsions formulated under acidic conditions, without the need of using any additional surfactant. Emulsions were not affected by changes in the pH of the medium (3.00-5.00), and were stable to coalescence. CONCLUSION It is possible that cellulose nanofibers form an entangled network which acts as a mechanical steric barrier, providing stability to coalescence. These results are important for the development of effective O/W Pickering emulsifiers/stabilizers, with large applications in the food industry. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Camila V Reta Dominguez
- Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Roque Sáenz Peña 352 (B1876BXD), Buenos Aires, Argentina
| | - Jorge R Wagner
- Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Roque Sáenz Peña 352 (B1876BXD), Buenos Aires, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
| | - María C Porfiri
- Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Roque Sáenz Peña 352 (B1876BXD), Buenos Aires, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
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36
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Du XN, He Y, Chen YW, Liu Q, Sun L, Sun HM, Wu XF, Lu Y. Decoding Cosmetic Complexities: A Comprehensive Guide to Matrix Composition and Pretreatment Technology. Molecules 2024; 29:411. [PMID: 38257324 PMCID: PMC10818968 DOI: 10.3390/molecules29020411] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Revised: 01/08/2024] [Accepted: 01/13/2024] [Indexed: 01/24/2024] Open
Abstract
Despite advancements in analytical technologies, the complex nature of cosmetic matrices, coupled with the presence of diverse and trace unauthorized additives, hinders the application of these technologies in cosmetics analysis. This not only impedes effective regulation of cosmetics but also leads to the continual infiltration of illegal products into the market, posing serious health risks to consumers. The establishment of cosmetic regulations is often based on extensive scientific experiments, resulting in a certain degree of latency. Therefore, timely advancement in laboratory research is crucial to ensure the timely update and adaptability of regulations. A comprehensive understanding of the composition of cosmetic matrices and their pretreatment technologies is vital for enhancing the efficiency and accuracy of cosmetic detection. Drawing upon the China National Medical Products Administration's 2021 Cosmetic Classification Rules and Classification Catalogue, we streamline the wide array of cosmetics into four principal categories based on the following compositions: emulsified, liquid, powdered, and wax-based cosmetics. In this review, the characteristics, compositional elements, and physicochemical properties inherent to each category, as well as an extensive overview of the evolution of pretreatment methods for different categories, will be explored. Our objective is to provide a clear and comprehensive guide, equipping researchers with profound insights into the core compositions and pretreatment methods of cosmetics, which will in turn advance cosmetic analysis and improve detection and regulatory approaches in the industry.
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Affiliation(s)
| | | | | | | | | | | | - Xian-Fu Wu
- National Institutes for Food and Drug Control, Beijing 102629, China; (X.-N.D.); (Y.H.); (Y.-W.C.); (Q.L.); (L.S.); (H.-M.S.)
| | - Yong Lu
- National Institutes for Food and Drug Control, Beijing 102629, China; (X.-N.D.); (Y.H.); (Y.-W.C.); (Q.L.); (L.S.); (H.-M.S.)
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37
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Panwar A, Kumar V, Dhiman A, Thakur P, Sharma V, Sharma A, Kumar S. Nanoemulsion based edible coatings for quality retention of fruits and vegetables-decoding the basics and advancements in last decade. ENVIRONMENTAL RESEARCH 2024; 240:117450. [PMID: 37875173 DOI: 10.1016/j.envres.2023.117450] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 10/11/2023] [Accepted: 10/17/2023] [Indexed: 10/26/2023]
Abstract
Fruits and vegetables (F&V) are highly perishable and have important contributions to nutritional and economic sustainability. Although the developing nations have shown an immense increase in the production of horticultural commodities, the post-harvest losses are significant and have an adverse impact on the resources, economy, and environment as well. Nanoemulsion-based carriers are recognized for their diversity, natural origin, and immense potential to restrict losses while boosting the functional attributes of produce. The recent findings attest to nanoemulsions potential for extending the shelf life, managing quality, and reducing the losses of the perishables for sustainable livelihood of the farmers. However, further studies are required to evaluate the biological fate, safety, or potential toxicity of the nanoemulsion-based edible coatings. This review precisely focuses on various matrices used in the production of nanoemulsions, fabrication methods, characterization techniques, and the use of natural emulsifiers instead of chemicals. The future research focus stresses on developing low-cost fabrication techniques for nanoemulsion, improvement of the transmission properties i. e gas transmission rate (GTR), water vapor transmission rate (WVTR), and enhancing the performance of monolayer, bilayer, and other composite nanoemulsion base films. This beyond reducing the postharvest losses shall also restrict burden of the food waste management and related environmental issues at the same time.
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Affiliation(s)
- Anika Panwar
- Department of Food Science & Technology, Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, Solan HP, 173230, India
| | - Vikas Kumar
- Department of Food Science & Technology, Punjab Agricultural University, Ludhiana. Punjab, 141027, India
| | - Atul Dhiman
- Department of Food Science & Technology, Punjab Agricultural University, Ludhiana. Punjab, 141027, India
| | - Priyanka Thakur
- Department of Food Science & Technology, Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, Solan HP, 173230, India
| | - Vishal Sharma
- Faculty of Applied Sciences and Biotechnology, Shoolini University, Solan (HP), 173229, India
| | - Ajay Sharma
- Department of Chemistry Career Point University Hamirpur, Hamirpur, HP, 176041, India
| | - Satish Kumar
- Department of Food Science & Technology, Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, Solan HP, 173230, India.
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Azevedo MA, Teixeira JA, Pastrana L, Cerqueira MA. Rhamnolipids: A biosurfactant for the development of lipid-based nanosystems for food applications. Compr Rev Food Sci Food Saf 2024; 23:e13252. [PMID: 38284602 DOI: 10.1111/1541-4337.13252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 08/28/2023] [Accepted: 09/20/2023] [Indexed: 01/30/2024]
Abstract
Biosurfactants (surfactants synthesized by microorganisms) are produced by microorganisms and are suitable for use in different areas. Among biosurfactants, rhamnolipids are the most studied and popular, attracting scientists, and industries' interest. Due to their unique characteristics, the rhamnolipids have been used as synthetic surfactants' alternatives and explored in food applications. Besides the production challenges that need to be tackled to guarantee efficient production and low cost, their properties need to be adjusted to the final application, where the pH instability needs to be considered. Moreover, regulatory approval is needed to start being used in commercial applications. One characteristic of interest is their capacity to form oil-in-water nanosystems. Some of the most explored have been nanoemulsions, solid-lipid nanoparticles and nanostructured lipid carriers. This review presents an overview of the main properties of rhamnolipids, asserts the potential and efficiency of rhamnolipids to replace the synthetic surfactants in the development of nanosystems, and describes the rhamnolipids-based nanosystems used in food applications. It also discusses the main characteristics and methodologies used for their characterization and in the end, some of the main challenges are highlighted.
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Affiliation(s)
- Maria A Azevedo
- International Iberian Nanotechnology Laboratory, Braga, Portugal
- Centre of Biological Engineering, University of Minho, Braga, Portugal
| | - José A Teixeira
- Centre of Biological Engineering, University of Minho, Braga, Portugal
| | - Lorenzo Pastrana
- International Iberian Nanotechnology Laboratory, Braga, Portugal
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Meng Q, Xu M, Chen L, Xu S, Li J, Li Y, Fan L, Shi G, Ding Z. Emulsion for stabilizing β-carotene and curcumin prepared directly using a continuous phase of polysaccharide-rich Schizophyllum commune fermentation broth. Int J Biol Macromol 2024; 254:127730. [PMID: 38287588 DOI: 10.1016/j.ijbiomac.2023.127730] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 08/28/2023] [Accepted: 10/26/2023] [Indexed: 01/31/2024]
Abstract
In this study, we examined the effect of Schizophyllum commune fermentation broth (SCFB) rich in polysaccharides (SCFP) on the stability and bioaccessibility of β-carotene and curcumin. An SCFB-stabilized oil-in-water (o/w) emulsion (SCFBe) was prepared using SCFB as the continuous phase, and then evaluated for storage stability using an SCFP-based emulsion (SCFPe) as the control. The findings revealed that SCFBe is more stable at 60 °C than SCFPe, and stratification or droplet size varied at differing pH levels (3-9) and concentrations of Na+ (0.1-0.5 M) and Ca2+ (0.01-0.05 M). Since the absolute value of the zeta potential of SCFBe is much lower at 60 °C than that at 4 °C and 25 °C, a higher temperature (60 °C) may enhance the reactivity of polysaccharides and proteins in SCFB to improve the stability of SCFBe. Both the protective impact of SCFB on functional food molecules and their capacity to block lipid oxidation increased as polysaccharide content improved. The bioaccessibility of β-carotene after in vitro simulated gastrointestinal digestion is 11.18 %-12.28 %, whereas that of curcumin is 31.64 %-33.00 %. By fermenting edible and medicinal fungi in liquid, we created a unique and environmentally friendly approach for getting food-grade emulsifiers without extraction.
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Affiliation(s)
- Qi Meng
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, China
| | - Mengmeng Xu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, China
| | - Lei Chen
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, China
| | - Sha Xu
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Youran Li
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Guiyang Shi
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, China
| | - Zhongyang Ding
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, China.
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40
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Stahl MA, Lüdtke FL, Grimaldi R, Gigante ML, Ribeiro APB. Characterization and stability of solid lipid nanoparticles produced from different fully hydrogenated oils. Food Res Int 2024; 176:113821. [PMID: 38163721 DOI: 10.1016/j.foodres.2023.113821] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2023] [Revised: 11/28/2023] [Accepted: 12/02/2023] [Indexed: 01/03/2024]
Abstract
The use of lipids from conventional oils and fats to produce solid lipid nanoparticles (SLN) attracting interest from the food industry, since due their varying compositions directly affects crystallization behavior, stability, and particle sizes (PS) of SLN. Thus, this study aimed evaluate the potential of fully hydrogenated oils (hardfats) with different hydrocarbon chain lengths to produce SLN using different emulsifiers. For that, fully hydrogenated palm kern (FHPkO), palm (FHPO), soybean (FHSO), microalgae (FHMO) and crambe (FHCO) oils were used. Span 60 (S60), soybean lecithin (SL), and whey protein isolate (WPI) were used as emulsifiers. The physicochemical characteristics and crystallization properties of SLN were evaluated during 60 days. Results indicates that the crystallization properties were more influenced by the hardfat used. SLN formulated with FHPkO was more unstable than the others, and hardfats FHPO, FHSO, FHMO, and FHCO exhibited the appropriate characteristics for use to produce SLN. Concerning emulsifiers, S60- based SLN showed high instability, despite the hardfat used. SL-based and WPI-based SLN formulations, showed a great stability, with crystallinity properties suitable for food incorporation.
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Affiliation(s)
- Marcella Aparecida Stahl
- Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, 13083-862 Campinas, Brazil.
| | - Fernanda Luisa Lüdtke
- Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, 13083-862 Campinas, Brazil; CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; LABBELS - Associate Laboratory, Braga/Guimarães, Portugal
| | - Renato Grimaldi
- Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, 13083-862 Campinas, Brazil
| | - Mirna Lúcia Gigante
- Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, 13083-862 Campinas, Brazil
| | - Ana Paula Badan Ribeiro
- Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, 13083-862 Campinas, Brazil
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41
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Zhao J, Lan W, Xie J. Recent developments in nanoemulsions against spoilage in cold-stored fish: A review. Food Chem 2023; 429:136876. [PMID: 37481985 DOI: 10.1016/j.foodchem.2023.136876] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 06/27/2023] [Accepted: 07/11/2023] [Indexed: 07/25/2023]
Abstract
Nanoemulsion-based technology is developing rapidly in the food industry, especially in the design of delivery systems for bioactive compounds. This review presents an in-depth understanding of the composition, function, antibacterial mechanism and successful application of nanoemulsions as preservative agents against fish spoilage. The results showed that the inclusion of bioactive substances in the food-grade nanoemulsions encapsulation system could improve its stability, control its release, inhibit the microbial growth and reproduction through a variety of targets. These nanoemulsions can inhibit fish spoilage via reducing microbial load and retarding the oxidation of proteins and lipids, thereby maintaining quality attributes of fish. In addition, nanoemulsions could be coupled with vacuum package for enhancing microbial destruction, retaining nutritional value and extending the shelf-life of fish. Accordingly, nanoemulsions are suggested as a promising strategy to inhibit fish spoilage.
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Affiliation(s)
- Jiaxin Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Weiqing Lan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
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42
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Liu Y, Chen H, Chen S, Zhang Y, Zhang J, Zhu X, Li W, Liu J, Jiang Y, Li D. Pectin-rich dragon fruit peel extracts: An environmentally friendly emulsifier of natural origin. Food Chem 2023; 429:136955. [PMID: 37490817 DOI: 10.1016/j.foodchem.2023.136955] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 06/28/2023] [Accepted: 07/18/2023] [Indexed: 07/27/2023]
Abstract
Pectin extraction is generally an energy-intensive industrial process, while on the other hand their extraction methods vary from different sources. Starting with that perspective, pectin (WSP) containing ultra-low degree of methylation (31.08 ± 1.27%) from dragon fruit peel (DFP) was extracted by using pure water at room temperature. WSP, dominant in DFP (17.13 ± 1.01%), showed both a high molecular weight and a wide molecular weight distribution, while the yield of the rest acid-soluble pectin (HAP) from DFP residue was only 5.22 ± 0.76%. Furthermore, WSP can stabilize emulsions over a wide range of concentrations and oil phases, especially HIPE. Therefore, the hypothesis was verified that the pectin-rich extract from dragon fruit peel with excellent emulsifying properties could be simply extracted by pure water. This environmentally-friendly and energy-saving extraction method provides a new insight to increase the additional value of dragon fruit peel produced in food processing.
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Affiliation(s)
- Yiyan Liu
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Hongru Chen
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Shufan Chen
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Yuehan Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Jingkai Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Xiaoqi Zhu
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Wenxuan Li
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Jialu Liu
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Yang Jiang
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China.
| | - Dapeng Li
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China.
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Wu Q, Niu M, Zhou C, Wang Y, Xu J, Shi L, Xiong H, Feng N. Formation and detection of biocoronas in the food industry and their fate in the human body. Food Res Int 2023; 174:113566. [PMID: 37986519 DOI: 10.1016/j.foodres.2023.113566] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2023] [Revised: 10/05/2023] [Accepted: 10/09/2023] [Indexed: 11/22/2023]
Abstract
The rapid advancement of nanotechnology has opened up new avenues for applications in all stages of the food industry. Over the past decade, extensive research has emphasized that when nanoparticles (NPs) enter organisms, they spontaneously adsorbed biomolecules, leading to the formation of biocorona. This paper provided a detailed review of the process of biocorona formation in the food industry, including their classification and influencing factors. Additionally, various characterization methods to investigated the morphology and structure of biocoronas were introduced. As a real state of food industry nanoparticles in biological environments, the biocorona causes structural transformations of biomolecules bound to NPs, thus affecting their fate in the body. It can either promote or inhibit enzyme activity in the human environment, and may also positively or negatively affect the cellular uptake and toxicity of NPs. Since NPs present in the food industry will inevitably enter the human body, further investigations on biocoronas will offer valuable insights and perspectives on the safety of incorporating more NPs into the food industry.
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Affiliation(s)
- Qian Wu
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei 430068, China.
| | - Mengyao Niu
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Chen Zhou
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Yaxiong Wang
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Jianhua Xu
- Pinyuan (Suizhou) Modern Agriculture Development Co., LTD., Suizhou, Hubei 441300, China
| | - Lin Shi
- Wuhan Caidian District Public Inspection and Testing Center, Wuhan, Hubei 430100, China
| | - He Xiong
- Wuhan Caidian District Public Inspection and Testing Center, Wuhan, Hubei 430100, China
| | - Nianjie Feng
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei 430068, China.
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44
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Li L, Cao Y, Zhang H, Zheng M, Xing J, Zheng C, Zhao Y, Yang X. Temperature sensitive nanogel-stabilized pickering emulsion of fluoroalkane for ultrasound guiding vascular embolization therapy. J Nanobiotechnology 2023; 21:413. [PMID: 37946199 PMCID: PMC10634024 DOI: 10.1186/s12951-023-02181-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Accepted: 10/26/2023] [Indexed: 11/12/2023] Open
Abstract
Various X-ray imaging technologies like computed tomography (CT) and digital subtraction angiography (DSA) are widely used in transcatheter arterial embolization (TAE) therapy for treating hepatocellular cancer (HCC) patients. Although they display high-contrast imaging, they have a few disadvantages, such as complex operation and exposure to ionizing radiation. Thus, ultrasound (US) imaging plays an important role in medical diagnosis because of its advantages, like simple and fast operation, no ionizing radiation exposure, and accurate real-time imaging. Subsequently, Poly N-isopropylacrylamide-co-2,2,3,4,4,4-Hexafluorobutyl methacrylate (PNF) nanogels were synthesized for stabilizing TGFPE, the Pickering emulsions of 2H, 3H-decafluoropentane (HDFP). These emulsions displayed dual abilities of thermosensitive sol-gel transition and long-term US imaging in vitro. Thus, it was concluded that these emulsions could achieve vascular embolization and long-term US imaging in vivo as per the TAE animal model results. The emulsion droplets' flow and accumulation were visualized under the US imaging guidance. In summary, the Pickering emulsions have the potential to be used as US-guided embolization material for mediating TAE surgeries.
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Affiliation(s)
- Ling Li
- School of Biomedical Engineering and Imaging, Xianning Medical College, Hubei University of Science and Technolog, Xianning, 437100, People's Republic of China
| | - Yanyan Cao
- Department of Radiology, Hubei Province Key Laboratory of Molecular Imaging, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, 430022, China
| | - Haining Zhang
- Key Laboratory of Molecular Biophysics of Ministry of Education, College of Life Science and Technology, National Engineering Research Center for Nanomedicine, Huazhong University of Science and Technology, Wuhan City, 430074, People's Republic of China
| | - Min Zheng
- School of Biomedical Engineering and Imaging, Xianning Medical College, Hubei University of Science and Technolog, Xianning, 437100, People's Republic of China
| | - Jun Xing
- School of Biomedical Engineering and Imaging, Xianning Medical College, Hubei University of Science and Technolog, Xianning, 437100, People's Republic of China
| | - Chuansheng Zheng
- Department of Radiology, Hubei Province Key Laboratory of Molecular Imaging, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, 430022, China.
| | - Yanbing Zhao
- Key Laboratory of Molecular Biophysics of Ministry of Education, College of Life Science and Technology, National Engineering Research Center for Nanomedicine, Huazhong University of Science and Technology, Wuhan City, 430074, People's Republic of China.
- Hubei Key Laboratory of Bioinorganic Chemistry and Materia Medical, Hubei Engineering Research Center for Biomaterials and Medical Protective Materials, Huazhong University of Science and Technology, Wuhan City, 430074, People's Republic of China.
| | - Xiangliang Yang
- Key Laboratory of Molecular Biophysics of Ministry of Education, College of Life Science and Technology, National Engineering Research Center for Nanomedicine, Huazhong University of Science and Technology, Wuhan City, 430074, People's Republic of China.
- Hubei Key Laboratory of Bioinorganic Chemistry and Materia Medical, Hubei Engineering Research Center for Biomaterials and Medical Protective Materials, Huazhong University of Science and Technology, Wuhan City, 430074, People's Republic of China.
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45
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Yan S, Wang Q, Yu J, Li Y, Qi B. Ultrasound-assisted preparation of protein-polyphenol conjugates and their structural and functional characteristics. ULTRASONICS SONOCHEMISTRY 2023; 100:106645. [PMID: 37837709 PMCID: PMC10582743 DOI: 10.1016/j.ultsonch.2023.106645] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Revised: 09/26/2023] [Accepted: 10/07/2023] [Indexed: 10/16/2023]
Abstract
Herein, ultrasound-assisted conventional covalent binding methods (alkali treatment, free radical mediation, and an enzymatic method) were used to prepare soybean protein isolate (SPI)-(-)-epigallocatechin gallate (EGCG) conjugates to investigate the enhancement effect of the ultrasound synergistic treatment. In addition, the influence of EGCG grafting on the structure and properties of SPI was evaluated via reactive group analysis, spectral analysis, surface hydrophobicity measurements, emulsification property assessment, and α-glucosidase inhibition analysis. The obtained results revealed that the enzymatic method produced the highest polyphenol grafting content among the conventional techniques. Meanwhile, ultrasound treatment increased the amount of grafted polyphenol species during the alkali treatment and free radical mediation procedure, decreased the grafting efficiency in the enzymatic method, and maximized the grafting efficiency during the alkali treatment. In addition, reactive group and spectral analyses demonstrated that EGCG formed C-N and C-S bonds with SPI and decreased the α-helix content in the protein structure, thereby increasing the molecular flexibility of SPI. It also produced hydrogen bonds and hydrophobic interactions, as demonstrated by the results of molecular docking. Furthermore, the EGCG grafting of SPI conducted under the ultrasound-assisted conditions endowed SPI with unique functional characteristics, including good emulsification and antioxidant properties and high α-glucosidase inhibitory activity, while the ultrasound-assisted alkali treatment resulted in the optimal functional properties. The results of this study provide new insights into the effective preparation of SPI-EGCG complexes with multiple functionalities, thereby expanding the scope of high-value SPI utilization.
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Affiliation(s)
- Shizhang Yan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qi Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jiaye Yu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Yu Y, Li X, Zhang J, Li X, Wang J, Sun B. Oat milk analogue versus traditional milk: Comprehensive evaluation of scientific evidence for processing techniques and health effects. Food Chem X 2023; 19:100859. [PMID: 37780279 PMCID: PMC10534225 DOI: 10.1016/j.fochx.2023.100859] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Revised: 08/11/2023] [Accepted: 08/30/2023] [Indexed: 10/03/2023] Open
Abstract
Milk, enriched with high-quality protein, is a healthy and nutritious food that meets people's needs. However, consumers are turning their attention to plant-based milk due to several concerns, such as lactose intolerance, allergies and some diseases caused by milk; carbon emission from cattle farming; economical aspects; and low access to vitamins and minerals. Oat milk, which is produced from whole grain oats, is lactose free and rich in a variety of nutrients and phytochemicals. With the significant development of food processing methods and advancement in milk simulation products, the production of plant-based milk, such as cereal milk, has greatly progressed. This review described some features of oat milk analogue versus traditional milk and compared the properties, processing technologies, health effects, environmental friendliness, and consumer acceptance of these products. It is expected to provide a reference for evaluating development trends and helping consumers choose between oat milk and traditional milk.
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Affiliation(s)
- Yonghui Yu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing); Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education; Key Laboratory of Special Food Supervision Technology for State Market Regulation; China Food Flavor and Nutrition Health Innovation, Beijing Technology and Business University, Beijing 100048, China
| | - Xinping Li
- China-Canada Joint Lab of Food Nutrition and Health (Beijing); Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education; Key Laboratory of Special Food Supervision Technology for State Market Regulation; China Food Flavor and Nutrition Health Innovation, Beijing Technology and Business University, Beijing 100048, China
| | - Jingjie Zhang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing); Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education; Key Laboratory of Special Food Supervision Technology for State Market Regulation; China Food Flavor and Nutrition Health Innovation, Beijing Technology and Business University, Beijing 100048, China
| | - Xiao Li
- Senior Department of Orthopedics, the Fourth Medical Center of PLA General Hospital, Beijing 100048, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing); Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education; Key Laboratory of Special Food Supervision Technology for State Market Regulation; China Food Flavor and Nutrition Health Innovation, Beijing Technology and Business University, Beijing 100048, China
| | - Baoguo Sun
- China-Canada Joint Lab of Food Nutrition and Health (Beijing); Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education; Key Laboratory of Special Food Supervision Technology for State Market Regulation; China Food Flavor and Nutrition Health Innovation, Beijing Technology and Business University, Beijing 100048, China
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47
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Liang L, Liu Y, Zhu J, Wen C, Liu X, Zhang J, Li Y, Liu G, Xu X. Improving the Physicochemical Stability of Soy Phospholipid-Stabilized Emulsions Loaded with Lutein by the Addition of Sphingomyelin and Cholesterol: Inspired by a Milk Fat Globule Membrane. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:15305-15318. [PMID: 37815121 DOI: 10.1021/acs.jafc.3c04770] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/11/2023]
Abstract
The emulsifying performance of glycerophospholipids alone is inferior to proteins, etc., while the sphingomyelin (SM) and cholesterol (Chol) naturally existing in biological membranes could interact with glycerophospholipids to influence the polar lipid arrangement. Inspired by the natural membranes, the effect of SM and Chol on the physicochemical stability of soy phospholipid (SPL)-stabilized emulsions during storage or under environmental stresses was determined. The results indicated that the addition of SM and/or Chol could improve the storage stability of the emulsions and protective effect on lutein significantly (p < 0.05). Except for UV irradiation, the addition of Chol significantly improved the stability of the emulsions against acid, salt, and heat. The strong intermolecular hydrogen bonds and condensed assembly formed by SM and Chol contributed to the best stability of SPL + SM + Chol-stabilized emulsions. The results gave insight into improving the emulsifying properties of glycerophospholipids with SM and Chol.
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Affiliation(s)
- Li Liang
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Yu Liu
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Junlong Zhu
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Chaoting Wen
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Xiaofang Liu
- College of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China
| | - Jixian Zhang
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Youdong Li
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Guoyan Liu
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Xin Xu
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
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48
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Akgonullu DZ, Murray BS, Connell SD, Fang Y, Linter B, Sarkar A. Synthetic and biopolymeric microgels: Review of similarities and difference in behaviour in bulk phases and at interfaces. Adv Colloid Interface Sci 2023; 320:102983. [PMID: 37690329 DOI: 10.1016/j.cis.2023.102983] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2023] [Revised: 08/12/2023] [Accepted: 08/14/2023] [Indexed: 09/12/2023]
Abstract
This review discusses the current knowledge of interfacial and bulk interactions of biopolymeric microgels in relation to the well-established properties of synthetic microgels for applications as viscosity modifiers and Pickering stabilisers. We present a timeline showing the key milestones in designing microgels and their bulk/ interfacial performance. Poly(N-isopropylacrylamide) (pNIPAM) microgels have remained as the protagonist in the synthetic microgel domain whilst proteins or polysaccharides have been primarily used to fabricate biopolymeric microgels. Bulk properties of microgel dispersions are dominated by the volume fraction (ϕ) of the microgel particles, but ϕ is difficult to pinpoint, as addressed by many theoretical models. By evaluating recent experimental studies over the last five years, we find an increasing focus on the analysis of microgel elasticity as a key parameter in modulating their packing at the interfaces, within the provinces of both synthetic and biopolymeric systems. Production methods and physiochemical factors shown to influence microgel swelling in the aqueous phase can have a significant impact on their bulk as well as interfacial performance. Compared to synthetic microgels, biopolymer microgels show a greater tendency for polydispersity and aggregation and do not appear to have a core-corona structure. Comprehensive studies of biopolymeric microgels are still lacking, for example, to accurately determine their inter- and intra- particle interactions, whilst a wider variety of techniques need to be applied in order to allow comparisons to real systems of practical usage.
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Affiliation(s)
- Daisy Z Akgonullu
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, UK
| | - Brent S Murray
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, UK
| | - Simon D Connell
- Molecular and Nanoscale Physics Group, School of Physics and Astronomy, University of Leeds, UK
| | - Yuan Fang
- PepsiCo, Valhalla, New York, NY, USA
| | | | - Anwesha Sarkar
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, UK.
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49
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Karishma S, Rajvanshi K, Kumar H, Basavaraj MG, Mani E. Oil-in-Water Emulsions Stabilized by Hydrophilic Homopolymers. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2023; 39:13430-13440. [PMID: 37699434 DOI: 10.1021/acs.langmuir.3c00798] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/14/2023]
Abstract
Most of the polymeric emulsifiers have diblock and triblock copolymer architecture containing hydrophilic and hydrophobic domains. In this work, we show that hydrophilic homopolymers can be effective stabilizers of oil-in-water emulsions. Using polyethelyne oxide and poly(vinylpyrrolidone) as model hydrophilic homopolymers and n-decane and n-hexane as model nonpolar phases, we show that high-molecular weight polymers can stabilize emulsions over 24 h beyond a threshold concentration. We highlight the role of the molecular weight and concentration of the polymer in the stability of emulsions through kinetic measurements of emulsion volume, microscopic analysis, interfacial tension, and dilational rheology. We explain the mechanism of stabilization to stem from buoyancy-driven creaming of emulsion drops and film drainage and dilational elasticity of the interface in relation to the molecular weights and concentrations of polymers. This study demonstrates that water-soluble homopolymers can stabilize oil-in-water emulsions and open avenues for the use of eco-friendly biopolymers, which are inherently hydrophilic, as an alternative to synthetic emulsifiers.
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Affiliation(s)
- S Karishma
- Polymer Engineering and Colloid Science Lab, Department of Chemical Engineering, Indian Institute of Technology Madras, Chennai 600036, India
| | - Kirti Rajvanshi
- Polymer Engineering and Colloid Science Lab, Department of Chemical Engineering, Indian Institute of Technology Madras, Chennai 600036, India
| | - Hemant Kumar
- Polymer Engineering and Colloid Science Lab, Department of Chemical Engineering, Indian Institute of Technology Madras, Chennai 600036, India
| | - Madivala G Basavaraj
- Polymer Engineering and Colloid Science Lab, Department of Chemical Engineering, Indian Institute of Technology Madras, Chennai 600036, India
- Center for Soft and Biological Matter, Indian Institute of Technology Madras, Chennai 600036, India
| | - Ethayaraja Mani
- Polymer Engineering and Colloid Science Lab, Department of Chemical Engineering, Indian Institute of Technology Madras, Chennai 600036, India
- Center for Soft and Biological Matter, Indian Institute of Technology Madras, Chennai 600036, India
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50
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Pitocchi R, Stanzione I, Illiano A, Amoresano A, Tarallo O, Cicatiello P, Piscitelli A, Giardina P. Evidence of Small Fungal Cysteine-Rich Proteins Acting as Biosurfactants and Self-Assembling into Large Fibers. Int J Mol Sci 2023; 24:13843. [PMID: 37762146 PMCID: PMC10531366 DOI: 10.3390/ijms241813843] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Revised: 09/04/2023] [Accepted: 09/06/2023] [Indexed: 09/29/2023] Open
Abstract
Fungi produce surface-active proteins, among which hydrophobins are the most characterized and attractive also for their ability to form functional amyloids. Our most recent findings show that these abilities are shared with other classes of fungal proteins. Indeed, in this paper, we compared the characteristics of a class I hydrophobin (Vmh2 from Pleurotus ostreatus) and an unknown protein (named PAC3), extracted from the marine fungal strain Acremonium sclerotigenum, which does not belong to the same protein family based on its sequence features. They both proved to be good biosurfactants, stabilizing emulsions in several conditions (concentration, pH, and salinity) and decreasing surface tension to a comparable value to that of some synthetic surfactants. After that, we observed for both Vmh2 and PAC3 the formation of giant fibers without the need for harsh conditions or long incubation time, a remarkable ability herein reported for the first time.
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Affiliation(s)
| | | | | | | | | | - Paola Cicatiello
- Department of Chemical Sciences, University of Naples Federico II, Via Cintia, 80126 Naples, Italy; (R.P.); (I.S.); (A.I.); (A.A.); (O.T.); (A.P.); (P.G.)
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