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Geng S, Li Y, Lv J, Ma H, Liang G, Liu B. Fabrication of food-grade Pickering high internal phase emulsions (HIPEs) stabilized by a dihydromyricetin and lysozyme mixture. Food Chem 2022; 373:131576. [PMID: 34799133 DOI: 10.1016/j.foodchem.2021.131576] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 10/28/2021] [Accepted: 11/06/2021] [Indexed: 11/25/2022]
Abstract
This study evaluated the feasibility of fabricating food-grade HIPEs using a dihydromyricetin and lysozyme mixture. The effects of the oil phase volume fraction (φ), composition (lysozyme:dihydromyricetin, k), and addition amount (w) of the mixture on the formation and properties of the HIPEs were analyzed. Then, the interactions of dihydromyricetin and lysozyme were investigated. The results indicated that when w was 0.4%, HIPEs with φ value of 90% could be obtained. Furthermore, the k also affected the microstructure, mechanical properties, oil oxidation, and lutein protection ability of the HIPEs. However, the presence of dihydromyricetin did not affect lysozyme activity. Both isothermal titration calorimetry and molecular simulations proved that they did not form a typical host-guest complex. But, dihydromyricetin could absorb on the lysozyme surface. Therefore, we speculated that lysozyme and dihydromyricetin particles could overlap and form a 3D network structure to stabilize the HIPEs, which was consistent with the microstructure observations.
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Affiliation(s)
- Sheng Geng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing 400044, China
| | - Yunbo Li
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Jinling Lv
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Hanjun Ma
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Guizhao Liang
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing 400044, China.
| | - Benguo Liu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
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52
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Tavasoli S, Liu Q, Jafari SM. Development of Pickering emulsions stabilized by hybrid biopolymeric particles/nanoparticles for nutraceutical delivery. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107280] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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53
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Liu Y, Xia H, Guo S, Lu X, Zeng C. Development and characterization of a novel naturally occurring pentacyclic triterpene self-stabilized pickering emulsion. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2021.127908] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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54
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Costa ALR, Gomes A, Cangussu LB, Cunha RL, de Oliveira LS, Franca AS. Stabilization mechanisms of O/W emulsions by cellulose nanocrystals and sunflower protein. Food Res Int 2022; 152:110930. [DOI: 10.1016/j.foodres.2021.110930] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2021] [Revised: 12/22/2021] [Accepted: 12/25/2021] [Indexed: 11/04/2022]
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55
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Sun S, Deng Y, Sun F, Mao Z, Feng X, Sui X, Liu F, Zhou X, Wang B. Engineering regenerated nanosilk to efficiently stabilize pickering emulsions. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2021.128065] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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56
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A Review of the Effects of Olive Oil-Cooking on Phenolic Compounds. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27030661. [PMID: 35163926 PMCID: PMC8838846 DOI: 10.3390/molecules27030661] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 01/14/2022] [Accepted: 01/17/2022] [Indexed: 12/14/2022]
Abstract
The fate of phenolic compounds in oil and food during cooking vary according to the type of cooking. From a nutritional point of view, reviews largely suggest a preference for using extra-virgin olive oil at a low temperature for a short time, except for frying and microwaving, for which there appears to be no significant advantages compared to olive oil. However, due to the poorly pertinent use of terminology, the different protocols adopted in studies aimed at the same objective, the different type and quality of oils used in experiments, and the different quality and quantity of PC present in the used oils and in the studied vegetables, the evidence available is mainly contradictory. This review tries to reanalyse the main experimental reports on the fate, accessibility and bioavailability of phenolic compounds in cooking oils and cooked vegetables, by considering different cooking techniques and types of oil and foods, and distinguishing experimental findings obtained using oil alone from those in combination with vegetables. The re-analysis indicates that incomplete and contradictory observations have been published in the last few years and suggests that further research is necessary to clarify the impact of cooking techniques on the phenolic compounds in oil and vegetables during cooking, especially when considering their nutritional properties.
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DENG W, LI Y, WU L, CHEN S. Pickering emulsions stabilized by polysaccharides particles and their applications: a review. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.24722] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Wei DENG
- Fujian Agriculture and Forestry University, China
| | - Yibin LI
- Fujian Academy of Agricultural Sciences, China; Fujian Key Laboratory of Agricultural Product (Food) Processing, China
| | - Li WU
- Fujian Academy of Agricultural Sciences, China; Fujian Key Laboratory of Agricultural Product (Food) Processing, China
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Carrera Sánchez C, Rodríguez Patino JM. Contribution of the engineering of tailored interfaces to the formulation of novel food colloids. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106838] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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59
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Stock S, Jakob F, Röhl S, Gräff K, Kühnhammer M, Hondow N, Micklethwaite S, Kraume M, von Klitzing R. Exploring water in oil emulsions simultaneously stabilized by solid hydrophobic silica nanospheres and hydrophilic soft PNIPAM microgel. SOFT MATTER 2021; 17:8258-8268. [PMID: 34550151 DOI: 10.1039/d1sm00942g] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
A general drawback of microgels is that they do not stabilize water-in-oil (w/o) emulsions of non-polar oils. Simultaneous stabilization with solid hydrophobic nanoparticles and soft hydrophilic microgels overcomes this problem. For a fundamental understanding of this synergistic effect the use of well defined particle systems is crucial. Therefore, the present study investigates the stabilization of water droplets in a highly non-polar oil phase using temperature responsive, soft and hydrophilic PNIPAM microgel particles (MGs) and solid and hydrophobic silica nanospheres (SNs) simultaneously. The SNs are about 20 times smaller than the MGs. In a multiscale approach the resulting emulsions are studied from the nanoscale particle properties over microscale droplet sizes to macroscopic observations. The synergy of the particles allows the stabilization of water-in-oil (w/o) emulsions, which was not possible with MGs alone, and offers a larger internal interface than the stabilization with SNs alone. Furthermore, the incorporation of hydrophilic MGs into a hydrophobic particle layer accelerates the emulsions sedimentation speed. Nevertheless, the droplets are still sufficiently protected against coalescence even in the sediment and can be redispersed by gentle shaking. Based on droplet size measurements and cryo-SEM studies we elaborate a model, which explains the found phenomena.
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Affiliation(s)
- Sebastian Stock
- Institute for Condensed Matter Physics, Technische Universität Darmstadt, Darmstadt, Germany.
| | - Franziska Jakob
- Institute for Condensed Matter Physics, Technische Universität Darmstadt, Darmstadt, Germany.
| | - Susanne Röhl
- Chair of Chemical and Process Engineering, Technische Universität Berlin, Berlin, Germany
| | - Kevin Gräff
- Institute for Condensed Matter Physics, Technische Universität Darmstadt, Darmstadt, Germany.
| | - Matthias Kühnhammer
- Institute for Condensed Matter Physics, Technische Universität Darmstadt, Darmstadt, Germany.
| | - Nicole Hondow
- School of Chemical and Process Engineering, University of Leeds, Leeds, UK
| | | | - Matthias Kraume
- Chair of Chemical and Process Engineering, Technische Universität Berlin, Berlin, Germany
| | - Regine von Klitzing
- Institute for Condensed Matter Physics, Technische Universität Darmstadt, Darmstadt, Germany.
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60
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Wan Z, Xia H, Guo S, Zeng C. Water-in-oil Pickering emulsions stabilized solely by a naturally occurring steroidal sapogenin: Diosgenin. Food Res Int 2021; 147:110573. [PMID: 34399546 DOI: 10.1016/j.foodres.2021.110573] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Revised: 06/22/2021] [Accepted: 06/27/2021] [Indexed: 01/28/2023]
Abstract
In this study, stable water-in-oil emulsions stabilized solely by a naturally occurring steroidal sapogenin was reported for the first time. The results show that a concentrated emulsion with an internal water ratio of up to 60% can be obtained with only 3% of diosgenin concentration. The concentration of diosgenin had a significant effect on the microstructure and rheological properties of the emulsions. More importantly, the emulsion has excellent freeze/thaw stability and thermal stability. The results of polarized light microscopy, CLSM, and XRD indicate that the great structural properties and high stability of the emulsion can be attributed to the combined action of the diosgenin crystal shells on the droplet surface and needle-crystals in the continuous phase. That is, Pickering stabilization and network stabilization acting synergistically on stabilization of the emulsions. This novel food grade water-in-oil emulsions demonstrated great potential for application in food and biomedical-related fields.
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Affiliation(s)
- Zheng Wan
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No. 1 Nongda Road, Furong District, Changsha, Hunan 410128, China
| | - Huiping Xia
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No. 1 Nongda Road, Furong District, Changsha, Hunan 410128, China
| | - Shiyin Guo
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No. 1 Nongda Road, Furong District, Changsha, Hunan 410128, China; Hunan Rapeseed Oil Nutrition Health and Deep Development Engineering Technology Research Center, Hunan Agricultural University, No. 1 Nongda Road, Furong District, Changsha, Hunan 410128, China
| | - Chaoxi Zeng
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No. 1 Nongda Road, Furong District, Changsha, Hunan 410128, China; Hunan Rapeseed Oil Nutrition Health and Deep Development Engineering Technology Research Center, Hunan Agricultural University, No. 1 Nongda Road, Furong District, Changsha, Hunan 410128, China.
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61
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Hong X, Zhao Q, Liu Y, Li J. Recent advances on food-grade water-in-oil emulsions: Instability mechanism, fabrication, characterization, application, and research trends. Crit Rev Food Sci Nutr 2021; 63:1406-1436. [PMID: 34387517 DOI: 10.1080/10408398.2021.1964063] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Owing to their promising application prospects, water-in-oil (W/O) emulsions have aroused continuous attention in recent years. However, long-term stability of W/O emulsions remains a particularly challenging problem in colloid science. With the increasing demand of consumers for natural, green, and healthy foods, the heavy reliance on chemically synthesized surfactants to achieve long-term stability has become the key technical defect restricting the application of W/O emulsions in food. To design and manufacture W/O emulsions with long-term stability and clean label, a comprehensive understanding of the fundamentals of the W/O emulsion system is required. This review aims to demystify the field of W/O emulsions and update its current research progress. We first provide a summary on the essential basic knowledge regarding the instability mechanisms, including physical and chemical instability in W/O emulsions. Then, the formulation of the W/O emulsion system is introduced, particularly focusing on the use of natural stabilizers. Besides, the characterization and application of W/O emulsions are also discussed. Finally, we propose promising research trends, including (1) developing W/O high internal phase emulsions (HIPEs) as fat mimetic and substitute, (2) promising formulation routine for long-term stable double emulsions, and (3) searching for novel plant-derived stabilizers of W/O emulsions.
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Affiliation(s)
- Xin Hong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Qiaoli Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
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62
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Liu C, Fan L, Yang Y, Jiang Q, Xu Y, Xia W. Characterization of surimi particles stabilized novel pickering emulsions: Effect of particles concentration, pH and NaCl levels. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106731] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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63
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Tao S, Jiang H, Gong S, Yin S, Li Y, Ngai T. Pickering Emulsions Simultaneously Stabilized by Starch Nanocrystals and Zein Nanoparticles: Fabrication, Characterization, and Application. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2021; 37:8577-8584. [PMID: 34219459 DOI: 10.1021/acs.langmuir.1c01088] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Using two types of colloidal particles having natural origins to synergistically stabilize Pickering emulsions is essential for food, cosmetics, and pharmaceutics, especially when neither particle can stabilize the Pickering emulsions alone. The use of two natural stabilizers avoids the complicated surface treatments of particles and the introduction of poisonous or harmful chemicals. In this work, we report an all-natural Pickering emulsion stabilized synergistically by starch nanocrystals and zein protein nanoparticles. Our result shows that the electrostatic interaction between the two types of particles greatly affects their assembled structure at the oil/water interface, which is closely related to the emulsion stability. Specifically, particle bilayers could form with oppositely charged particles at the interface to endow the emulsion with improved stability. As a demonstration, the resultant Pickering emulsions effectively carry β-carotene and have high stability against high temperatures and ultraviolet radiation. This type of all-natural Pickering emulsion is a promising tool to protect and deliver liposoluble bioactive components.
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Affiliation(s)
- Shengnan Tao
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China
| | - Hang Jiang
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China
| | - Suijing Gong
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China
| | - Shouwei Yin
- Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, P. R. China
| | - Yunxing Li
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China
| | - To Ngai
- Department of Chemistry, The Chinese University of Hong Kong, Shatin, N. T., Hong Kong
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64
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Ma JJ, Huang XN, Yin SW, Yu YG, Yang XQ. Bioavailability of quercetin in zein-based colloidal particles-stabilized Pickering emulsions investigated by the in vitro digestion coupled with Caco-2 cell monolayer model. Food Chem 2021; 360:130152. [PMID: 34034052 DOI: 10.1016/j.foodchem.2021.130152] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2021] [Revised: 04/17/2021] [Accepted: 05/15/2021] [Indexed: 10/21/2022]
Abstract
Protein-based Pickering emulsions have received considerable attention as nutraceutical vehicles. However, the oral bioavailability of nutraceuticals encapsulated in Pickering emulsions was not well established. In this work, a simulated gastrointestinal tract/Caco-2 cell culture model was applied to investigate the oral bioavailability of quercetin encapsulated in zein-based Pickering emulsions with quercetin in zein particles as the control. Pickering emulsions with shell (ZCP-QE) and core quercetin (ZCPE-Q) were constructed, and quercetin bioaccessibility, cell uptake and secretion, and the overall bioavailability were evaluated and compared. The overall oral bioavailability of quercetin was increased from 2.71% (bulk oil) to 38.18% (ZCPs-Q) and 18.97% (ZCPE-Q), particularly reached 41.22% for ZCP-QE. This work took new insights into the contributions of bioaccessibility and absorption (cell uptake plus secretion) to the overall oral bioavailability of quercetin. A schematic representation is proposed to relate the types of colloidal nanostructures in the digesta to the uptake, cell absorption, and overall oral bioavailability of quercetin. This study provided an attractive basis for identifying effective strategies to improve the oral bioavailability of hydrophobic nutraceuticals.
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Affiliation(s)
- Juan-Juan Ma
- Research and Development Center of Food Proteins, School of Food Science and Engineering and Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, PR China
| | - Xiao-Nan Huang
- Research and Development Center of Food Proteins, School of Food Science and Engineering and Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, PR China
| | - Shou-Wei Yin
- Research and Development Center of Food Proteins, School of Food Science and Engineering and Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, PR China; Sino-Singapore International Joint Research Institute, Guangzhou 510640, PR China.
| | - Yi-Gang Yu
- Research and Development Center of Food Proteins, School of Food Science and Engineering and Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, PR China.
| | - Xiao-Quan Yang
- Research and Development Center of Food Proteins, School of Food Science and Engineering and Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, PR China
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65
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Katsouli M, Giannou V, Tzia C. Enhancement of physicochemical and encapsulation stability of O 1/W/O 2 multiple nanoemulsions loaded with coenzyme Q 10 or conjugated linoleic acid by incorporating polyphenolic extract. Food Funct 2021; 11:8878-8892. [PMID: 32986051 DOI: 10.1039/d0fo01707h] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Multiple O1/W/O2 nanoemulsions and O1/W nanoemulsions fortified with CLA or CoQ10 were produced using extra virgin olive or olive pomace oil and were also incorporated with polyphenols extracted from olive kernel to enhance their kinetic and chemical stability. They were prepared using a high-speed ultrasonic homogenizer. Specifically, nanoemulsions with 6 wt% lipid phase and 6 wt% non-ionic emulsifier (Tween 40) were produced and they demonstrated a droplet diameter >200 nm and high encapsulation stability during 30 days of storage at 4 °C or 25 °C. The incorporation of CLA or CoQ10 and polyphenolic compounds facilitated the homogenization of emulsions, reducing the droplet size and enhancing their chemical stability, and their bioactive retention values were >79%. O1/W/O2 nanoemulsions were produced using a mixture of non-ionic emulsifiers (Span 20 and Tween 40) and the O1/W enriched nanoemulsion as the dispersed phase. All multiple emulsions showed a bimodal droplet size distribution and Newtonian behavior while polyphenols facilitated their homogenization. Both vegetable oils resulted in samples with high kinetic and chemical stability; the bioactive retention values were found to be >80% at the end of 30 days of storage at 4 °C or 25 °C. Extra virgin olive oil resulted in more stable nanoemulsions in regards to kinetic and chemical stability at 4 °C, showing limited creaming and sedimentation boundary. Multiple nanoemulsions with the lowest initial droplet size presented the lowest droplet diameter growth and phase separation and the highest retention values. By comparing O1/W nanoemulsions and O1/W/O2 nanoemulsions, we noted that the reduction in the total phenolic content and antioxidant activity during storage was higher in the O1/W type. However, both delivery systems protected CLA and CoQ10 presenting high retention during storage. FTIR spectra before and after ultrasonic homogenization indicated that the sonication process did not significantly affect the lipid phase of O1/W/O2 nanoemulsions.
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Affiliation(s)
- M Katsouli
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., 15780, Zografou, Greece.
| | - V Giannou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., 15780, Zografou, Greece.
| | - C Tzia
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., 15780, Zografou, Greece.
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66
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Li Y, He D, Li B, Lund MN, Xing Y, Wang Y, Li F, Cao X, Liu Y, Chen X, Yu J, Zhu J, Zhang M, Wang Q, Zhang Y, Li B, Wang J, Xing X, Li L. Engineering polyphenols with biological functions via polyphenol-protein interactions as additives for functional foods. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.009] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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67
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Taarji N, Bouhoute M, Melanie H, Hafidi A, Kobayashi I, Neves M, Tominaga K, Isoda H, Nakajima M. Stability characteristics of O/W emulsions prepared using purified glycyrrhizin or a non-purified glycyrrhizin-rich extract from liquorice root (Glycyrrhiza glabra). Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2020.126006] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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68
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Shahidi F, Pan Y. Influence of food matrix and food processing on the chemical interaction and bioaccessibility of dietary phytochemicals: A review. Crit Rev Food Sci Nutr 2021; 62:6421-6445. [PMID: 33787422 DOI: 10.1080/10408398.2021.1901650] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Consumption of phytochemicals-rich foods shows the health effect on some chronic diseases. However, the bioaccessibility of these phytochemicals is extremely low, and they are often consumed in the diet along with the food matrix. The food matrix can be described as a complex assembly of various physical and chemical interactions that take place between the compounds present in the food. Some studies indicated that the physiological response and the health benefits of phytochemicals are resultant in these interactions. Some food substrates inhibit the absorption of phytochemicals via this interaction. Moreover, processing technologies have been developed to facilitate the release and/or to increase the accessibility of phytochemicals in plants or breakdown of the food matrix. Food processing processes may disrupt the activity of phytochemicals or reduce bioaccessibility. Enhancement of functional and sensorial attributes of phytochemicals in the daily diet may be achieved by modifying the food matrix and food processing in appropriate ways. Therefore, this review concisely elaborated on the mechanism and the influence of food matrix in different parts of the digestive tract in the human body, the chemical interaction between phytochemicals and other compounds in a food matrix, and the various food processing technologies on the bioaccessibility and chemical interaction of dietary phytochemicals. Moreover, the enhancing of phytochemical bioaccessibility through food matrix design and the positive/negative of food processing for dietary phytochemicals was also discussed in this study.
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Affiliation(s)
- Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland and Labrador, Canada
| | - Yao Pan
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland and Labrador, Canada.,State Key Laboratory of Food Science and Technology, University of Nanchang, Nanchang, Jiangxi, China
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69
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Biomolecule-based pickering food emulsions: Intrinsic components of food matrix, recent trends and prospects. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106303] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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70
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Wang Y, Yang F, Yang J, Bai Y, Li B. Synergistic stabilization of oil in water emulsion with chitin particles and tannic acid. Carbohydr Polym 2021; 254:117292. [PMID: 33357861 DOI: 10.1016/j.carbpol.2020.117292] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2020] [Revised: 10/13/2020] [Accepted: 10/19/2020] [Indexed: 02/01/2023]
Abstract
The aim of the present study was to explore the effect of CP and TA on stability of oil in water emulsion stabilized by the two components, so as to fabricate the most efficient chitin based emulsifying agents. It was found that there was synergistic effect for CP and TA in stabilizing emulsion, specifically, the complex of chitin particles (CP) (3 g/L) with tannic acid (TA) (2 g/L) produced the most physically and oxidatively stable oil-in-water emulsion compared with other groups in this study. This is because CP-TA (3/5) complex had the lowest zeta potential, the lowest the oil water interfacial tension, the highest viscosity and the highest content of TA with excellent antioxidant activity. Furthermore, this is because there was intense interaction between CP and TA in CP-TA complex from results of FTIR, XRD and ITC, which then result in the formation of large CP-TA particles.
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Affiliation(s)
- Yuntao Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, 450001, China
| | - Fang Yang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, 450001, China
| | - Jinchu Yang
- Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou, 450000, Henan, China
| | - Yanhong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, 450001, China.
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China
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Feng T, Wang X, Wang X, Zhang X, Gu Y, Xia S, Huang Q. High internal phase pickering emulsions stabilized by pea protein isolate-high methoxyl pectin-EGCG complex: Interfacial properties and microstructure. Food Chem 2021; 350:129251. [PMID: 33588282 DOI: 10.1016/j.foodchem.2021.129251] [Citation(s) in RCA: 57] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 01/27/2021] [Accepted: 01/28/2021] [Indexed: 12/18/2022]
Abstract
The pea protein isolate-high methoxyl pectin-epigallocatechin gallate (PPI-HMP-EGCG) complex was used to stabilize Pickering emulsions (PEs) and high internal phase PEs (HIPPEs), and the effect of interfacial rheology on the microstructure, bulk rheology and stability of these emulsions was investigated. The PPI-HMP-EGCG complex with PPI to EGCG 30:1 exhibited partial wettability (81.6 ± 0.4°) and optimal viscoelasticity for the formation of stable interfacial layer. The microstructure demonstrated that the PPI-HMP-EGCG complex acted as an interfacial layer and surrounded the oil droplets, and continuous phases were mainly filled with excessive HMP, which enhanced emulsion stability. The formation of a firm gel-like network structure required a dense interfacial layer to provide the PEs (complex concentration of 0.1%) and HIPPEs (oil-phase up to 0.83) with ideal viscoelasticity and stability. The results provide the guidelines for the rational design of EGCG-loaded HIPPEs stabilized by water-soluble protein/polysaccharide complexes.
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Affiliation(s)
- Tingting Feng
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Xuejiao Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Xingwei Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Yao Gu
- School of Chemical and Material Engineering, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Shuqin Xia
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China.
| | - Qingrong Huang
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA.
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72
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Li Z, Lyu X, Gao B, Xu H, Wu J, Sun Y. Effects of ionic strength and cation type on the transport of perfluorooctanoic acid (PFOA) in unsaturated sand porous media. JOURNAL OF HAZARDOUS MATERIALS 2021; 403:123688. [PMID: 33264881 DOI: 10.1016/j.jhazmat.2020.123688] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/09/2019] [Revised: 08/04/2020] [Accepted: 08/06/2020] [Indexed: 06/12/2023]
Abstract
Current understanding of perfluorooctanoic acid (PFOA) transport in unsaturated porous media is still limited with significant variability in solution chemistry. Column experiments were conducted to systematically evaluate the impacts of ionic strength (1.5-30 mM) and cation type (Na+ and Ca2+) on PFOA transport in unsaturated quartz sand. The results showed that an increase in ionic strength (1.5-30 mM) led to greater PFOA retardation in unsaturated columns. Meanwhile, Ca2+ caused more PFOA retardation than Na+ at the same unsaturated conditions. These findings were supported by bubble column experiments, which indicated greater PFOA adsorption at the air-water interface with increasing ionic strength or in the presence of Ca2+ in comparison to Na+. Furthermore, the air-water interfacial (AWI) adsorption coefficients calculated from surface tension isotherms also increased with increasing ionic strength or in the presence of Ca2+ in comparison to Na+. These results clearly confirm that higher ionic strength or cation valence significantly promoted PFOA adsorption at the air-water interface, and thus caused greater PFOA retardation during transport in unsaturated porous media. This work points out the importance of considering solution ionic strength and cation type in assessing the transport behavior of PFOA in unsaturated porous media.
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Affiliation(s)
- Zhengyu Li
- State Key Laboratory of Pollution Control and Resource Reuse, Key Laboratory of Surficial Geochemisty, Ministry of Education, School of Earth Sciences and Engineering, Hydrosciences Department, Nanjing University, Nanjing 210023, China
| | - Xueyan Lyu
- State Key Laboratory of Pollution Control and Resource Reuse, Key Laboratory of Surficial Geochemisty, Ministry of Education, School of Earth Sciences and Engineering, Hydrosciences Department, Nanjing University, Nanjing 210023, China; School of Hydrology and Water Resources, Nanjing University of Information Science and Technology, Nanjing 210044, China.
| | - Bin Gao
- Department of Agricultural and Biological Engineering, University of Florida, Gainesville, FL 32611, USA
| | - Hongxia Xu
- State Key Laboratory of Pollution Control and Resource Reuse, Key Laboratory of Surficial Geochemisty, Ministry of Education, School of Earth Sciences and Engineering, Hydrosciences Department, Nanjing University, Nanjing 210023, China
| | - Jichun Wu
- State Key Laboratory of Pollution Control and Resource Reuse, Key Laboratory of Surficial Geochemisty, Ministry of Education, School of Earth Sciences and Engineering, Hydrosciences Department, Nanjing University, Nanjing 210023, China
| | - Yuanyuan Sun
- State Key Laboratory of Pollution Control and Resource Reuse, Key Laboratory of Surficial Geochemisty, Ministry of Education, School of Earth Sciences and Engineering, Hydrosciences Department, Nanjing University, Nanjing 210023, China.
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73
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Lan M, Song Y, Ou S, Zheng J, Huang C, Wang Y, Zhou H, Hu W, Liu F. Water-in-Oil Pickering Emulsions Stabilized Solely by Water-Dispersible Phytosterol Particles. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2020; 36:14991-14998. [PMID: 33256410 DOI: 10.1021/acs.langmuir.0c02301] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Water-in-oil (W/O) Pickering emulsions were successfully synthesized by water-dispersible phytosterol (PS) particles formed through simple antisolvent precipitation. The effects of the organic/aqueous ratio on the particle morphology, crystallinity, and contact angle were investigated. Sheet-like PS particles with reduced crystallinity were further used as W/O Pickering emulsion stabilizers. The properties of the formed W/O emulsions could be transformed by changing the oil type, water-phase fraction, or particle contents. Results showed that emulsions with 80% water fraction could be stabilized by 3% particles in the aqueous phase, where dodecane was used as the oil phase. W/O Pickering emulsions stabilized by PS particles showed temperature responsiveness. When dried, PS particles could be well dispersed either in the water or oil phase to stabilize W/O Pickering emulsions. Therefore, this kind of PS particles could not only enrich the family of food-grade Pickering stabilizers, especially the W/O type, but also provide a smart Pickering stabilizer to fabricate environmental-responsive emulsion products.
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Affiliation(s)
- Manyu Lan
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, PR China
| | - Yuan Song
- Out-patient Department of University, The First Affiliated Hospital, Jinan University, Guangzhou 510632, China
| | - Shiyi Ou
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, PR China
| | - Jie Zheng
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, PR China
| | - Caihuan Huang
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, PR China
| | - Yong Wang
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, PR China
| | - Hua Zhou
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, PR China
| | - Wenzhong Hu
- Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, College of Life Science, Dalian Minzu University, Dalian 116600, China
| | - Fu Liu
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, PR China
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74
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Impact of oil type on the location, partition and chemical stability of resveratrol in oil-in-water emulsions stabilized by whey protein isolate plus gum Arabic. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106119] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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75
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Zhang X, Luo X, Wang Y, Li Y, Li B, Liu S. Concentrated O/W Pickering emulsions stabilized by soy protein/cellulose nanofibrils: Influence of pH on the emulsification performance. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106025] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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76
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Water-in-oil emulsions stabilized by surfactants, biopolymers and/or particles: a review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.07.028] [Citation(s) in RCA: 63] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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77
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Sarkar A, Dickinson E. Sustainable food-grade Pickering emulsions stabilized by plant-based particles. Curr Opin Colloid Interface Sci 2020. [DOI: 10.1016/j.cocis.2020.04.004] [Citation(s) in RCA: 75] [Impact Index Per Article: 18.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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78
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Zembyla M, Lazidis A, Murray BS, Sarkar A. Stability of water-in-oil emulsions co-stabilized by polyphenol crystal-protein complexes as a function of shear rate and temperature. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109991] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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79
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Nian Y, Yuan L, Zhao D, Li C. Synergistic enhancement of loading contents and chemical stability of lycopene distributing both inside and on the oil/water interface. J Food Sci 2020; 85:3244-3252. [PMID: 32869332 DOI: 10.1111/1750-3841.15414] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Revised: 07/06/2020] [Accepted: 07/14/2020] [Indexed: 11/28/2022]
Abstract
Loading contents and chemical stability of lycopene were synergistically enhanced after dispersion in genipin-crosslinked-chitosan (CS) stabilized high internal phase emulsions (HIPEs). HIPEs could be prepared with the parameters for the emulsifiers of CS concentration from 0.5 to 5 mg/mL, pH value from 5.5 to 7.5, and CS/genipin mass ratio from 2:1 to 20:1. High loading content of lycopene, up to 0.25 wt% was achieved, with emulsifier in the final system only 1 mg/mL. As the loading contents were elevated, increasing amount of lycopene distributed in HIPEs in the form of insoluble crystals. Meanwhile, density of oil droplets decreased and the shape changed from polygon to sphere, which is supposed to be related to the interaction between the crystal and the oil-water interface. Stability of lycopene against ultraviolet, temperature, hydrogen peroxide, and iron ions was improved significantly, which could be ascribed to the layer of genipin-crosslinked-CS on oil droplet surface and the crystal status of lycopene. The storage stability of lycopene was improved tremendously after encapsulation by HIPEs. PRACTICAL APPLICATION: Low loading content of lycopene in emulsion systems is not conducive to the evaluation of its biological function in subsequent experiments, as well as their real application in food industry. It is also crucial to improve the stability of lycopene for the practical application in food industry. In this work, the loading content in delivery system and the chemical stability of lycopene are improved through encapsulation with high internal phase emulsions (HIPEs). The significance of these results may have implications in fields spanning from colloidal science to functional foods applications.
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Affiliation(s)
- Yingqun Nian
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, P.R. China
| | - Lei Yuan
- Centre of Physical & Chemic Analyses and Bio-tech, Tibet Agricultural & Animal Husbandry University, No. 100 Yucai West Road, Bayi District, Tibet Autonomous Region, Linzhi City
| | - Di Zhao
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, P.R. China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, P.R. China
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80
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81
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Chen L, Ao F, Ge X, Shen W. Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications. Molecules 2020; 25:E3202. [PMID: 32674301 PMCID: PMC7397194 DOI: 10.3390/molecules25143202] [Citation(s) in RCA: 71] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 07/10/2020] [Accepted: 07/11/2020] [Indexed: 01/14/2023] Open
Abstract
In recent years, Pickering emulsions have emerged as a new method and have attracted much attention in the fields of food sciences. Unlike conventional emulsions, Pickering emulsions are stabilized by solid particles, which can irreversibly adsorb on the oil-water interface to form a dense film to prevent the aggregation of droplets. The research and development of food-grade solid particles are increasingly favored by scientific researchers. Compared with conventional emulsions, Pickering emulsions have many advantages, such as fewer using amounts of emulsifiers, biocompatibility and higher safety, which may offer feasibility to have broad application prospects in a wide range of fields. In this article, we review the preparation methods, stabilization mechanism, degradation of Pickering emulsions. We also summarize its applications in food sciences in recent years and discuss its future prospects and challenges in this work.
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Affiliation(s)
- Lijuan Chen
- Department of Food Science and Technology, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing 210037, China;
| | - Fen Ao
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an 710000, China;
| | - Xuemei Ge
- Department of Food Science and Technology, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing 210037, China;
| | - Wen Shen
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an 710000, China;
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82
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Water-insoluble dietary fibers from bamboo shoot used as plant food particles for the stabilization of O/W Pickering emulsion. Food Chem 2020; 310:125925. [DOI: 10.1016/j.foodchem.2019.125925] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2019] [Revised: 11/17/2019] [Accepted: 11/17/2019] [Indexed: 11/22/2022]
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83
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84
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Keršienė M, Jasutienė I, Eisinaitė V, Venskutonis PR, Leskauskaitė D. Designing multiple bioactives loaded emulsions for the formulations for diets of elderly. Food Funct 2020; 11:2195-2207. [DOI: 10.1039/d0fo00021c] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
In this study, a stable double emulsion loaded with essential bioactives for the elderly was prepared using a two-step mechanical emulsification process.
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Affiliation(s)
- Milda Keršienė
- Department of Food Science and Technology
- Kaunas University of technology
- Kaunas
- Lithuania
| | - Ina Jasutienė
- Department of Food Science and Technology
- Kaunas University of technology
- Kaunas
- Lithuania
| | - Viktorija Eisinaitė
- Department of Food Science and Technology
- Kaunas University of technology
- Kaunas
- Lithuania
| | | | - Daiva Leskauskaitė
- Department of Food Science and Technology
- Kaunas University of technology
- Kaunas
- Lithuania
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85
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Bari NK, Kumar G, Hazra JP, Kaur S, Sinha S. Functional protein shells fabricated from the self-assembling protein sheets of prokaryotic organelles. J Mater Chem B 2020; 8:523-533. [DOI: 10.1039/c9tb02224d] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Fabricating single component protein compartments from the shells proteins of bacterial microcompartments.
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Affiliation(s)
- Naimat K. Bari
- Institute of Nano Science and Technology
- Habitat Centre
- Sector-64
- Mohali
- India
| | - Gaurav Kumar
- Institute of Nano Science and Technology
- Habitat Centre
- Sector-64
- Mohali
- India
| | - Jagadish P. Hazra
- Department of Chemical Sciences
- Indian Institute of Science Education and Research (IISER)
- Mohali
- Knowledge City
- Sector 81
| | - Simerpreet Kaur
- Institute of Nano Science and Technology
- Habitat Centre
- Sector-64
- Mohali
- India
| | - Sharmistha Sinha
- Institute of Nano Science and Technology
- Habitat Centre
- Sector-64
- Mohali
- India
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86
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Huang F, Liang Y, He Y. On the Pickering emulsions stabilized by calcium carbonate particles with various morphologies. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2019.123722] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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87
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Hu W, Cui X, Xiang L, Gong L, Zhang L, Gao M, Wang W, Zhang J, Liu F, Yan B, Zeng H. Tannic acid modified MoS 2 nanosheet membranes with superior water flux and ion/dye rejection. J Colloid Interface Sci 2019; 560:177-185. [PMID: 31670015 DOI: 10.1016/j.jcis.2019.10.068] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2019] [Revised: 10/16/2019] [Accepted: 10/17/2019] [Indexed: 02/08/2023]
Abstract
Energy-efficient membranes are urgently needed for water desalination and separation due to ever-increasing demand for fresh water. However, it is extremely challenging to increase membrane water flux and simultaneously achieve high rejection rates of cations or organic dyes. Herein, we report a tannic acid (TA) assisted exfoliation method to fabricate TA-modified MoS2 (TAMoS2) nanosheets with high production yield (90 ± 5%). The TAMoS2 nanosheets membranes show excellent non-swelling stability in water. It is found that a hybrid membrane with 1 wt% of TAMoS2 in MoS2 nanosheets demonstrates overall better performance than pure MoS2 and TAMoS2 membrane. Such a hybrid membrane with a thickness of 5 µm shows fast water flux at around 32 L m-2 h-1 (LMH) and >97% rejection of various cations under static diffusion mode. Under vacuum-driven filtration condition, the as-prepared hybrid membrane demonstrates ultrafast water flux of 15,000 ± 100 L/(m2 h bar) and 99.87 ± 0.1% rejection of multiple model organic dyes. To the best of our knowledge, the above performances are superior to those of all MoS2-based membranes reported previously in terms of water flux and ion/dye rejection. This work represents a leap forward towards the practical applications of 2D TAMoS2 membranes in various engineering and environmental areas.
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Affiliation(s)
- Wenjihao Hu
- Department of Chemical and Materials Engineering, University of Alberta, Edmonton, Alberta T6G 1H9, Canada
| | - Xinwei Cui
- Department of Chemical and Materials Engineering, University of Alberta, Edmonton, Alberta T6G 1H9, Canada; College of Materials Science and Engineering, Zhengzhou University, Zhengzhou 450001, China.
| | - Li Xiang
- Department of Chemical and Materials Engineering, University of Alberta, Edmonton, Alberta T6G 1H9, Canada
| | - Lu Gong
- Department of Chemical and Materials Engineering, University of Alberta, Edmonton, Alberta T6G 1H9, Canada
| | - Ling Zhang
- Department of Chemical and Materials Engineering, University of Alberta, Edmonton, Alberta T6G 1H9, Canada
| | - Mingwen Gao
- Department of Chemical and Materials Engineering, University of Alberta, Edmonton, Alberta T6G 1H9, Canada
| | - Wenda Wang
- Department of Chemical and Materials Engineering, University of Alberta, Edmonton, Alberta T6G 1H9, Canada
| | - Jiawen Zhang
- Department of Chemical and Materials Engineering, University of Alberta, Edmonton, Alberta T6G 1H9, Canada
| | - Fenglin Liu
- Department of Chemical and Materials Engineering, University of Alberta, Edmonton, Alberta T6G 1H9, Canada
| | - Bin Yan
- College of Light Industry, Textile & Food Engineering, Sichuan University, Chengdu 610065, China.
| | - Hongbo Zeng
- Department of Chemical and Materials Engineering, University of Alberta, Edmonton, Alberta T6G 1H9, Canada.
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88
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Lotus seedpod proanthocyanidin-whey protein complexes: Impact on physical and chemical stability of β-carotene-nanoemulsions. Food Res Int 2019; 127:108738. [PMID: 31882082 DOI: 10.1016/j.foodres.2019.108738] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2019] [Revised: 09/30/2019] [Accepted: 10/02/2019] [Indexed: 01/22/2023]
Abstract
The impact of lotus seedpod proanthocyanidin (LSPC) on the functional properties of β-carotene-loaded whey-protein stabilized nanoemulsions was investigated. LSPC was selected because it is known to exhibit strong antioxidant activity, as well as having various health benefits. Physically stable nanoemulsions containing small anionic droplets (d < 0.15 μm; ζ = -27 mV) could be formed at pH 6.5 using whey protein-LSPC complexes as natural emulsifiers. The physical and chemical stabilities of the nanoemulsions were then measured when they were incubated at different pH values. LSPC addition promoted droplet aggregation at pH 4, but not at pH 3, 6.5, or 8, which was mainly attributed to its ability to reduce the electrostatic repulsion between the lipid droplets at pH 4. LSPC was shown to have stronger antioxidant activity than catechin and epicatechin. Our results show that the chemical stability of β-carotene nanoemulsions could be considerably improved by adding LSPC. We believe that LSPC-whey protein complexes can be used as effective emulsifiers and antioxidants in nutraceutical-loaded nanoemulsions, which may be useful for developing more efficacious functional foods and beverages.
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89
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Zembyla M, Lazidis A, Murray BS, Sarkar A. Water-in-Oil Pickering Emulsions Stabilized by Synergistic Particle-Particle Interactions. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2019; 35:13078-13089. [PMID: 31525933 DOI: 10.1021/acs.langmuir.9b02026] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Here, we report a novel "double Pickering stabilization" of water-in-oil (W/O) emulsions, where complex formation at the interface between Pickering polyphenol particles adsorbing from the oil side and whey protein microgel (WPM) particles coadsorbing from the aqueous side of the interface is investigated. The interfacial complex formation was strongly dependent on the concentration of WPM particles. At low WPM concentrations, both polyphenol crystals and WPM particles are present at the interface and the water droplets were stabilized through their synergistic action, while at higher concentrations, the WPM particles acted as "colloidal glue" between the water droplets and polyphenol crystals, enhancing the water droplet stability for more than 90 days and prevented coalescence. Via this mechanism, the addition of WPM up to 1 wt % gave a significant improvement in the stability of the W/O emulsions, allowing an increase to a 20 wt % water droplet fraction. The evidence suggests that the complex was probably formed due to electrostatic attraction between oppositely charged polyphenol Pickering particles on the oil side of the interface and WPM Pickering particles mainly on the aqueous side of the interface. Interfacial shear viscosity measurements and monolayer (Langmuir trough) experiments at the air-water interface provided further evidence of this strengthening of the film due to the synergistic particle-particle complex formation at the interface.
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Affiliation(s)
- Morfo Zembyla
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition , University of Leeds , Leeds LS2 9JT , U.K
| | - Aris Lazidis
- Nestlé Product Technology Centre York , P. O. Box 204, Haxby Road , York YO91 1XY , U.K
| | - Brent S Murray
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition , University of Leeds , Leeds LS2 9JT , U.K
| | - Anwesha Sarkar
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition , University of Leeds , Leeds LS2 9JT , U.K
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90
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Zhu Q, Pan Y, Jia X, Li J, Zhang M, Yin L. Review on the Stability Mechanism and Application of Water‐in‐Oil Emulsions Encapsulating Various Additives. Compr Rev Food Sci Food Saf 2019; 18:1660-1675. [DOI: 10.1111/1541-4337.12482] [Citation(s) in RCA: 72] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2018] [Revised: 06/08/2019] [Accepted: 07/05/2019] [Indexed: 12/30/2022]
Affiliation(s)
- Qiaomei Zhu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional EngineeringChina Agricultural Univ. Beijing China
- Key Laboratory of Food Nutrition and Safety (Tianjin Univ. of Science & Technology)Ministry of Education Tianjin 300457 China
| | - Yijun Pan
- Dept. of Food Science, RutgersThe State Univ. of New Jersey 65 Dudley Rd. New Brunswick NJ08901 USA
| | - Xin Jia
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional EngineeringChina Agricultural Univ. Beijing China
| | - Jinlong Li
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business Univ. Beijing China
| | - Min Zhang
- Key Laboratory of Food Nutrition and Safety (Tianjin Univ. of Science & Technology)Ministry of Education Tianjin 300457 China
| | - Lijun Yin
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional EngineeringChina Agricultural Univ. Beijing China
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Ramírez-Anaya JDP, Castañeda-Saucedo MC, Olalla-Herrera M, Villalón-Mir M, Serrana HLGDL, Samaniego-Sánchez C. Changes in the Antioxidant Properties of Extra Virgin Olive Oil after Cooking Typical Mediterranean Vegetables. Antioxidants (Basel) 2019; 8:E246. [PMID: 31357494 PMCID: PMC6719931 DOI: 10.3390/antiox8080246] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2019] [Revised: 07/18/2019] [Accepted: 07/22/2019] [Indexed: 02/06/2023] Open
Abstract
Extra virgin olive oil (EVOO), water, and a water/oil mixture (W/O) were used for frying, boiling and sautéeing Mediterranean vegetables (potato, pumpkin, tomato and eggplant). Differences in antioxidant capacity (AC) (2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric iron (FRAP), 2,2-azinobis-(3-ethylbensothiazoline)-6-sulphonic acid (ABTS)), total phenolic content (TPC) and individual phenols (high-performance liquid chromatography (HPLC)) in unused and used EVOO and water were determined. The water used to boil tomatoes showed the highest TPC value, whilst the lowest was found in the EVOO from the W/O used for boiling potatoes. After processing, the concentrations of phenols exclusive to EVOO diminished to different extents. There was a greater transfer of phenols from the vegetable to the oil when eggplant, tomato and pumpkin were cooked. W/O boiling enriched the water for most of the phenols analysed, such as chlorogenic acid and phenols exclusive to EVOO. The values of AC decreased or were maintained when fresh oil was used to cook the vegetables (raw > frying > sautéing > boiling). The water fraction was enriched in 6-hydroxy-2,5,7,8-tetramethyl-chroman-2-carboxylic acid (Trolox) equivalents following boiling, though to a greater extent when EVOO was added. Phenolic content and AC of EVOO decreased after cooking Mediterranean diet vegetables. Further, water was enriched after the boiling processes, particularly when oil was included.
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Affiliation(s)
- Jessica Del Pilar Ramírez-Anaya
- Department of Nutrition and Bromatology, Pharmacy Faculty UGR, Campus Cartuja s/n, C.P. 10871 Granada, Spain
- Department of Computational Sciences and Technological Innovation, Centro Universitario del Sur (UdeG), Av. Enrique Arreola Silva 883, Ciudad Guzmán C.P. 49000, Jalisco, México
| | - Ma Claudia Castañeda-Saucedo
- Department of Nature Sciences, Centro Universitario del Sur (UdeG), Av. Enrique Arreola Silva 883, Ciudad Guzmán C.P. 49000, Jalisco, Mexico
| | - Manuel Olalla-Herrera
- Department of Nutrition and Bromatology, Pharmacy Faculty UGR, Campus Cartuja s/n, C.P. 10871 Granada, Spain
| | - Marina Villalón-Mir
- Department of Nutrition and Bromatology, Pharmacy Faculty UGR, Campus Cartuja s/n, C.P. 10871 Granada, Spain
| | | | - Cristina Samaniego-Sánchez
- Department of Nutrition and Bromatology, Pharmacy Faculty UGR, Campus Cartuja s/n, C.P. 10871 Granada, Spain.
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