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Li M, McClements DJ, Liu X, Liu F. Design principles of oil‐in‐water emulsions with functionalized interfaces: Mixed, multilayer, and covalent complex structures. Compr Rev Food Sci Food Saf 2020; 19:3159-3190. [DOI: 10.1111/1541-4337.12622] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 07/25/2020] [Accepted: 07/28/2020] [Indexed: 11/26/2022]
Affiliation(s)
- Moting Li
- College of Food Science and Engineering Northwest A&F University Yangling Shaanxi China
| | | | - Xuebo Liu
- College of Food Science and Engineering Northwest A&F University Yangling Shaanxi China
| | - Fuguo Liu
- College of Food Science and Engineering Northwest A&F University Yangling Shaanxi China
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Nooshkam M, Varidi M. Maillard conjugate-based delivery systems for the encapsulation, protection, and controlled release of nutraceuticals and food bioactive ingredients: A review. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105389] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Han J, Zhang Z, Shang W, Yan J, Julian McClements D, Xiao H, Wu H, Zhu B. Modulation of physicochemical stability and bioaccessibility of β-carotene using alginate beads and emulsion stabilized by scallop (Patinopecten yessoensis) gonad protein isolates. Food Res Int 2020; 129:108875. [PMID: 32036913 DOI: 10.1016/j.foodres.2019.108875] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2019] [Revised: 11/23/2019] [Accepted: 11/30/2019] [Indexed: 10/25/2022]
Abstract
The colloidal delivery systems fabricated by emulsion containing natural proteins and lipids have been utilized to protect carotenoids as well as to release the carotenoids in the simulated in vitro gastrointestinal tract (GIT). In this study, β-carotene (BC) was embedded into emulsions that were stabilized by scallop gonad protein isolates (SGPIs), and the emulsion droplets containing BC were then entrapped into calcium-alginate beads. The results showed that the oil-in-water emulsions coated by SGPIs only showed good stability at pH 7-8, while the emulsion-alginate beads remained relatively intact at pH 3-8. BC encapsulated in emulsions was extremely unstable and prone to degradation when stored at the comparatively higher temperature (37 °C), whereas the stability of BC was greatly enhanced through incorporation into emulsion-alginate beads. The digestion rate and extent of lipid droplets constructed within SGPIs-stabilized emulsion-alginate beads were slower than that in emulsions during GIT. The confocal laser scanning microscopy revealed that the lipid droplets in emulsions were aggregated after exposure to the mouth and gastric phases, while the emulsion-alginate beads maintained their spherical shape after exposure to the oral and gastric phases. Moreover, the free lipid droplets in the emulsions showed a higher bioaccessibility of BC (66%) than that in the emulsion-alginate beads (38%), whereas the BC transformation was on the contrary. The findings in this study indicated that SGPIs-stabilized emulsion in alginate beads can potentially be utilized for the encapsulation and controlled release of lipophilic bioactive compounds.
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Affiliation(s)
- Jiarun Han
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China; National Engineering Research Center of Seafood, Dalian, Liaoning 116034, China
| | - Zipei Zhang
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States
| | - Wenhui Shang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China; National Engineering Research Center of Seafood, Dalian, Liaoning 116034, China
| | - Jianan Yan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China; National Engineering Research Center of Seafood, Dalian, Liaoning 116034, China
| | | | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States
| | - Haitao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China; National Engineering Research Center of Seafood, Dalian, Liaoning 116034, China.
| | - Beiwei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China; National Engineering Research Center of Seafood, Dalian, Liaoning 116034, China.
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