101
|
Xiao Z, Yang X, Zhao W, Wang Z, Ge Q. Physicochemical properties of insoluble dietary fiber from pomelo (
Citrus grandis
) peel modified by ball milling. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16242] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Zhuqian Xiao
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing Zhejiang University of Science and Technology Hangzhou P.R. China
| | - Xinyi Yang
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing Zhejiang University of Science and Technology Hangzhou P.R. China
| | - Wenwen Zhao
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing Zhejiang University of Science and Technology Hangzhou P.R. China
| | - Zhenzhen Wang
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing Zhejiang University of Science and Technology Hangzhou P.R. China
| | - Qing Ge
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing Zhejiang University of Science and Technology Hangzhou P.R. China
| |
Collapse
|
102
|
Principato L, Carullo D, Bassani A, Gruppi A, Duserm Garrido G, Dordoni R, Spigno G. Effect of Dietary Fiber and Thermal Conditions on Rice Bran Wax-Based Structured Edible Oils. Foods 2021; 10:foods10123072. [PMID: 34945623 PMCID: PMC8701372 DOI: 10.3390/foods10123072] [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: 11/22/2021] [Revised: 12/06/2021] [Accepted: 12/08/2021] [Indexed: 11/16/2022] Open
Abstract
In this work, extra-virgin olive oil (EVO)- and sunflower oil (SFO)-based oleogels were structured using rice bran wax (RBW) at 10% by weight (w/w). Bamboo fiber milled with 40 (BF40), 90 (BF90) and 150 (BF150) µm of average size was added as a structuring agent. The effect of fiber addition and cooling temperature (0, 4, and 25 °C) on thermal and structural parameters of achieved gels was assessed by rheological (both in rotational and oscillatory mode), texture, and differential scanning calorimetry tests. Oleogelation modified the rheological behavior of EVO and SFO, thus shifting from a Newtonian trend typical of oils to a pseudoplastic non-Newtonian behavior in gels. Moreover, oleogels behaved as solid-like systems with G′ > G″, regardless of the applied condition. All samples exhibit a thermal-reversible behavior, even though the presence of hysteresis suggests a partial reduction in structural properties under stress. Decreasing in cooling temperature negatively contributed to network formation, despite being partially recovered by low-granulometry fiber addition. The latter dramatically improved either textural, rheological, or stability parameters of gels, as compared with only edible oil-based systems. Finally, wax/gel compatibility affected the crystallization enthalpy and final product stability (gel strength) due to different gelator–gelator and gelator–solvent interactions.
Collapse
|
103
|
Dai H, Chen Y, Zhang S, Feng X, Cui B, Ma L, Zhang Y. Enhanced Interface Properties and Stability of Lignocellulose Nanocrystals Stabilized Pickering Emulsions: The Leading Role of Tannic Acid. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:14650-14661. [PMID: 34813326 DOI: 10.1021/acs.jafc.1c04930] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Cellulose and tannin are both abundant and biodegradable biopolymers, whose integrations show great potential in the food field due to their nutritional properties and biological activity. Here, lignocellulose nanocrystals (LCNC) isolated from pineapple peel were complexed with tannic acid (TA) through hydrogen-bonding interaction to prepare the LCNC/TA complex for stabilizing Pickering emulsions. Introducing TA decreased the interfacial tension (23.8-20.1 mN/m) and water contact angle (83.2-56.2°) with the LCNC/TA ratio ranging from 1:0 to 1:0.8 (w/w) but increased the size of the LCNC/TA complex. The droplet size of emulsions decreased from 115.0 to 51.3 μm accompanied by improved rheological properties. The emulsions stabilized by the LCNC/TA complex exhibited higher storage and environmental stabilities than those stabilized by LCNC alone. Interestingly, TA effectively promoted the interfacial adsorption of LCNC to build a stronger interfacial layer. The emulsion network structure was enhanced due to the formation of hydrogen-bonding interaction between LCNC and TA in the continuous phase.
Collapse
Affiliation(s)
- Hongjie Dai
- College of Food Science, Southwest University, No. 2, Tiansheng Road, Beibei District, Chongqing 400715, China
| | - Yuan Chen
- College of Food Science, Southwest University, No. 2, Tiansheng Road, Beibei District, Chongqing 400715, China
| | - Shumin Zhang
- College of Food Science, Southwest University, No. 2, Tiansheng Road, Beibei District, Chongqing 400715, China
| | - Xin Feng
- College of Food Science, Southwest University, No. 2, Tiansheng Road, Beibei District, Chongqing 400715, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Liang Ma
- College of Food Science, Southwest University, No. 2, Tiansheng Road, Beibei District, Chongqing 400715, China
- Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, China
| | - Yuhao Zhang
- College of Food Science, Southwest University, No. 2, Tiansheng Road, Beibei District, Chongqing 400715, China
- Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, China
| |
Collapse
|
104
|
Chen Y, Zhang H, Feng X, Ma L, Zhang Y, Dai H. Lignocellulose nanocrystals from pineapple peel: Preparation, characterization and application as efficient Pickering emulsion stabilizers. Food Res Int 2021; 150:110738. [PMID: 34865757 DOI: 10.1016/j.foodres.2021.110738] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 09/01/2021] [Accepted: 10/06/2021] [Indexed: 11/18/2022]
Abstract
In this study, the pineapple peel treated with different degrees of delignification was used to isolate lignocellulose nanocrystals (LCNC) by sulfuric acid hydrolysis. Controlling delignification treatments can adjust the morphology and structure of pineapple peel and the retention of lignin, thereby achieving the regulation of the properties of LCNC, such as morphology, crystallinity, hydrophobicity and rheological properties. The results of atomic force microscope (AFM), confocal laser scanning microscopy (CLSM), UV/visible (UV-Vis) spectroscopy and X-ray photoelectron spectroscopy (XPS) confirmed the presence of lignin in LCNC, showing a rod-like structure with the distribution of lignin. Regulating delignification of pineapple peel can adjust the average length (310 ∼ 460 nm), diameter (19 ∼ 38 nm), crystallinity (61% ∼ 71%) and hydrophobicity (contact angle 84° ∼ 60°) of the obtained LCNC by acid hydrolysis, and influence the performance of its stabilized Pickering emulsions. This work confirms that the properties of LCNC can be controlled through adjusting delignification degree, possessing great significance for the high value utilization of lignocellulosic agricultural waste.
Collapse
Affiliation(s)
- Yuan Chen
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Huan Zhang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Xin Feng
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing 400715, China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, China.
| | - Hongjie Dai
- College of Food Science, Southwest University, Chongqing 400715, China.
| |
Collapse
|
105
|
Hossain KMZ, Deeming L, Edler KJ. Recent progress in Pickering emulsions stabilised by bioderived particles. RSC Adv 2021; 11:39027-39044. [PMID: 35492448 PMCID: PMC9044626 DOI: 10.1039/d1ra08086e] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Accepted: 11/25/2021] [Indexed: 01/06/2023] Open
Abstract
In recent years, the demand for non-surfactant based Pickering emulsions in many industrial applications has grown significantly because of the option to select biodegradable and sustainable materials with low toxicity as emulsion stabilisers. Usually, emulsions are a dispersion system, where synthetic surfactants or macromolecules stabilise two immiscible phases (typically water and oil phases) to prevent coalescence. However, synthetic surfactants are not always a suitable choice in some applications, especially in pharmaceuticals, food and cosmetics, due to toxicity and lack of compatibility and biodegradability. Therefore, this review reports recent literature (2018-2021) on the use of comparatively safer biodegradable polysaccharide particles, proteins, lipids and combinations of these species in various Pickering emulsion formulations. Also, an overview of the various tuneable factors associated with the functionalisation or surface modification of these solid particles, that govern the stability of the Pickering emulsions is provided.
Collapse
Affiliation(s)
- Kazi M Zakir Hossain
- Department of Chemistry, University of Bath Claverton Down Bath BA2 7AY UK
- Centre for Sustainable Chemical Technologies, University of Bath Claverton Down Bath BA2 7AY UK
| | - Laura Deeming
- Department of Chemistry, University of Bath Claverton Down Bath BA2 7AY UK
- Centre for Sustainable Chemical Technologies, University of Bath Claverton Down Bath BA2 7AY UK
| | - Karen J Edler
- Department of Chemistry, University of Bath Claverton Down Bath BA2 7AY UK
- Centre for Sustainable Chemical Technologies, University of Bath Claverton Down Bath BA2 7AY UK
| |
Collapse
|
106
|
Recent development in food emulsion stabilized by plant-based cellulose nanoparticles. Curr Opin Colloid Interface Sci 2021. [DOI: 10.1016/j.cocis.2021.101512] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
107
|
Dai H, Chen Y, Ma L, Zhang Y, Cui B. Direct regeneration of hydrogels based on lemon peel and its isolated microcrystalline cellulose: Characterization and application for methylene blue adsorption. Int J Biol Macromol 2021; 191:129-138. [PMID: 34537294 DOI: 10.1016/j.ijbiomac.2021.09.063] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 09/04/2021] [Accepted: 09/09/2021] [Indexed: 01/14/2023]
Abstract
In this study, we developed a facile and eco-friendly fabrication of hydrogels based on lemon peel (LP) and its isolated microcrystalline cellulose (LPMCC) by direct co-dissolving in 1-butyl-3-methylimidazolium chloride (BmimCl), followed by direct regeneration in distilled water to form hydrogels. The influence of LP addition on the structure and methylene blue (MB) adsorption of the hydrogels was systematically investigated. The hydrogels displayed a physically cross-linked network through hydrogen bonding interactions. Compared with pure LPMCC hydrogel, the introduction of LP increased the porosity and improved the thermal stability of the hydrogels. The adsorption process of MB on the hydrogels conformed better to the pseudo-second-order kinetic (R2 > 0.993) and Langmuir isotherm models (R2 > 0.996). The MB adsorption process was feasible, spontaneous and exothermic in nature, and was influenced by initial MB concentration, pH, temperature, ionic type and strength. Notably, the introduction of LP improved MB adsorption capacity of the hydrogels. This work develops a facile approach of agricultural by-products based hydrogels using pure cellulose as the structural skeleton and untreated lignocellulose components as the structure modifier.
Collapse
Affiliation(s)
- Hongjie Dai
- College of Food Science, Southwest University, Chongqing 400715, China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, China
| | - Yuan Chen
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing 400715, China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
| |
Collapse
|
108
|
Ghavidel N, Fatehi P. Recent Developments in the Formulation and Use of Polymers and Particles of Plant-based Origin for Emulsion Stabilizations. CHEMSUSCHEM 2021; 14:4850-4877. [PMID: 34424605 DOI: 10.1002/cssc.202101359] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 08/20/2021] [Indexed: 06/13/2023]
Abstract
The main scope of this Review was the recent progress in the use of plant-based polymers and particles for the stabilization of Pickering and non-Pickering emulsion systems. Due to their availability and promising performance, it was discussed how the source, modification, and formulation of cellulose, starch, protein, and lignin-based polymers and particles would impact their emulsion stabilization. Special attention was given toward the material synthesis in two forms of polymeric surfactants and particles and the corresponding formulated emulsions. Also, the effects of particle size, degree of aggregation, wettability, degree of substitution, and electrical charge in stabilizing oil/water systems and micro- and macro-structures of oil droplets were discussed. The wide range of applications using such plant-based stabilizers in different technologies as well as their challenge and future perspectives were described.
Collapse
Affiliation(s)
- Nasim Ghavidel
- Chemical Engineering Department, Green Processes Research Centre, Lakehead University, 955 Oliver Road, Thunder Bay, P7B5E1 ON, Canada
| | - Pedram Fatehi
- Chemical Engineering Department, Green Processes Research Centre, Lakehead University, 955 Oliver Road, Thunder Bay, P7B5E1 ON, Canada
| |
Collapse
|
109
|
Development of porous material via chitosan-based Pickering medium internal phase emulsion for efficient adsorption of Rb +, Cs + and Sr 2. Int J Biol Macromol 2021; 193:1676-1684. [PMID: 34743028 DOI: 10.1016/j.ijbiomac.2021.11.005] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 11/01/2021] [Accepted: 11/01/2021] [Indexed: 11/20/2022]
Abstract
The radioactive Rb+, Cs+ and Sr2+ have serious threat for the aquatic life and human health, its removal has been granted increasing concern. Hence the adsorbent with excellent adsorption performance and favourable reusability is strongly demanded. This work prepared a novel porous polymer of chitosan-g-polyacrylamide (CTS-g-PAM) by grafting the acrylamide (AM) onto the chitosan (CTS) with sufficient pore structure via an eco-friendly surfactant-free (corn oil)-in-water Pickering medium internal phase emulsion (O/W Pickering MIPE), solely stabilized by CTS. Interestingly, its pore structure could be tuned by varying the emulsion character via changing the molecular weight and concentration of CTS, as well as the pH values. Due to the abundant -COO- and -NH2 functional groups in the porous material of CTS-g-PAM, the high adsorption capacities of 195.43, 237.44 and 185.63 mg/g for Rb+, Cs+ and Sr2+ could be reached within 40, 30 and 20 min, respectively. Moreover, the CTS-g-PAM had excellent regeneration ability and reusability. Herein, we provided a feasible and low-cost pathway for preparation of the porous adsorbent with tunable porous structure for adsorption and separation application.
Collapse
|
110
|
Molecular structures of octenyl succinic anhydride modified starches in relation to their ability to stabilize high internal phase emulsions and oleogels. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106953] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
111
|
Wei Y, Zhang L, Liao W, Mao L, Zhang M, Guo X, Huang C, Han H, Mackie A, Gao Y. Enhanced stability and controlled gastrointestinal digestion of β-carotene loaded Pickering emulsions with particle-particle complex interfaces. Food Funct 2021; 12:10842-10861. [PMID: 34617943 DOI: 10.1039/d1fo01714d] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
In this study, we used large, rigid, and hydrophilic zein-propylene glycol alginate composite particles (ZPCPs) and small, soft, and hydrophobic whey protein microgel (WPM) particles to synergistically stabilize a Pickering emulsion for delivery of β-carotene. The photothermal stability and storage stability of β-carotene were improved with the combined use of different particles. Microstructural observations showed that ZPCPs were effectively adsorbed at the oil/water interface despite the substantial interparticle gaps. WPM particles could swell and stretch on the interface due to their deformable structure, thereby forming an interfacial layer of flattened particles to cover a large surface area. The interfacial structure and macroscopic properties of Pickering emulsions were modulated by adjusting the mass ratio and addition sequence of different particles. The combination of ZPCPs and WPM delayed the lipolysis during gastrointestinal digestion. Through controlling the composition of the complex interface, the free fatty acid (FFA) release rate of Pickering emulsions in the small intestinal phase was reduced from 15.64% to 9.03%. When ZPCPs were used as the inner layer and WPM as the outer layer and the mass ratio of ZPCPs to WPM was 4 : 1, the Pickering emulsion showed the best stability and β-carotene bioaccessibility. The Pickering emulsion with particle-particle complex interfaces could be applied in foods and pharmaceuticals for the purpose of enhanced stability, delayed lipolysis or sustained nutrient release.
Collapse
Affiliation(s)
- Yang Wei
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, P. R. China. .,School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai, 200240, PR China
| | - Liang Zhang
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, P. R. China.
| | - Wenyan Liao
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, P. R. China.
| | - Like Mao
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, P. R. China.
| | - Mengke Zhang
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai, 200240, PR China
| | - Xiaodong Guo
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai, 200240, PR China
| | - Cancan Huang
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
| | - Haizhen Han
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
| | - Alan Mackie
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
| | - Yanxiang Gao
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, P. R. China.
| |
Collapse
|
112
|
Co-stabilization and properties regulation of Pickering emulsions by cellulose nanocrystals and nanofibrils from lemon seeds. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106884] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
|
113
|
Alum Pickering Emulsion as Effective Adjuvant to Improve Malaria Vaccine Efficacy. Vaccines (Basel) 2021; 9:vaccines9111244. [PMID: 34835175 PMCID: PMC8624716 DOI: 10.3390/vaccines9111244] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 09/27/2021] [Accepted: 10/15/2021] [Indexed: 12/12/2022] Open
Abstract
Malaria is a life-threatening global epidemic disease and has caused more than 400,000 deaths in 2019. To control and prevent malaria, the development of a vaccine is a potential method. An effective malaria vaccine should either combine antigens from all stages of the malaria parasite’s life cycle, or epitopes of multiple key antigens due to the complexity of the Plasmodium parasite. Malaria’s random constructed antigen-1 (M.RCAg-1) is one of the recombinant vaccines, which was selected from a DNA library containing thousands of diverse multi-epitope chimeric antigen genes. Moreover, besides selecting an antigen, using an adjuvant is another important procedure for most vaccine development procedures. Freund’s adjuvant is considered an effective vaccine adjuvant for malaria vaccine, but it cannot be used in clinical settings because of its serious side effects. Traditional adjuvants, such as alum adjuvant, are limited by their unsatisfactory immune effects in malaria vaccines, hence there is an urgent need to develop a novel, safe and efficient adjuvant. In recent years, Pickering emulsions have attracted increasing attention as novel adjuvant. In contrast to classical emulsions, Pickering emulsions are stabilized by solid particles instead of surfactant, having pliability and lateral mobility. In this study, we selected aluminum hydroxide gel (termed as “alum”) as a stabilizer to prepare alum-stabilized Pickering emulsions (ALPE) as a malaria vaccine adjuvant. In addition, monophosphoryl lipid A (MPLA) as an immunostimulant was incorporated into the Pickering emulsion (ALMPE) to further enhance the immune response. In vitro tests showed that, compared with alum, ALPE and ALMPE showed higher antigen load rates and could be effectively endocytosed by J774a.1 cells. In vivo studies indicated that ALMPE could induce as high antibody titers as Freund’s adjuvant. The biocompatibility study also proved ALMPE with excellent biocompatibility. These results suggest that ALMPE is a potential adjuvant for a malaria vaccine.
Collapse
|
114
|
Wei Y, Liu Z, Guo A, Mackie A, Zhang L, Liao W, Mao L, Yuan F, Gao Y. Zein Colloidal Particles and Cellulose Nanocrystals Synergistic Stabilization of Pickering Emulsions for Delivery of β-Carotene. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:12278-12294. [PMID: 34530616 DOI: 10.1021/acs.jafc.0c07800] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
In this study, we utilized different types of particles to stabilize β-carotene-loaded Pickering emulsions: spherical hydrophobic zein colloidal particles (ZCPs) (517.3 nm) and rod-shaped hydrophilic cellulose nanocrystals (CNCs) (115.2 nm). Either of the particles was incapable of stabilizing Pickering emulsions owing to their inappropriate wettability. When the mass ratio of ZCPs and CNCs was 1:4, the Pickering emulsion showed the best physical and photothermal stability. Compared to the ZCP-stabilized Pickering emulsion (9.29%), the retention rate of β-carotene in the Pickering emulsion costabilized by ZCPs and CNCs was increased to 60.23% after 28 days of storage at 55 °C. Confocal microscopy and cryoscanning electron microscopy confirmed that different types of particles could form a multilayered structure or induce the formation of an interparticle network. Furthermore, the complexation of ZCPs and CNCs delayed the lipolysis of the emulsion during in vitro digestion. The free fatty acid (FFA) release rate of Pickering emulsions in the small intestinal phase was reduced from 19.46 to 8.73%. Accordingly, the bioaccessibility of β-carotene in Pickering emulsions ranged from 9.14 to 27.25% through adjusting the mass ratio and addition sequence of distinct particles at the interface. The Pickering emulsion with the novel particle-particle complex interface was designed in foods and pharmaceuticals for purpose of enhanced stability, delayed lipolysis, or sustained nutrient release.
Collapse
Affiliation(s)
- Yang Wei
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Box 112, No. 17 Qinghua East Road, Haidian District, Beijing 100083, P. R. China
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, U.K
| | - Zikun Liu
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Box 112, No. 17 Qinghua East Road, Haidian District, Beijing 100083, P. R. China
| | - Aixin Guo
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Box 112, No. 17 Qinghua East Road, Haidian District, Beijing 100083, P. R. China
| | - Alan Mackie
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, U.K
| | - Liang Zhang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Box 112, No. 17 Qinghua East Road, Haidian District, Beijing 100083, P. R. China
| | - Wenyan Liao
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Box 112, No. 17 Qinghua East Road, Haidian District, Beijing 100083, P. R. China
| | - Like Mao
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Box 112, No. 17 Qinghua East Road, Haidian District, Beijing 100083, P. R. China
| | - Fang Yuan
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Box 112, No. 17 Qinghua East Road, Haidian District, Beijing 100083, P. R. China
| | - Yanxiang Gao
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Box 112, No. 17 Qinghua East Road, Haidian District, Beijing 100083, P. R. China
| |
Collapse
|
115
|
Shen X, Jiang G, Li X, He Y, Yang L, Cui K, Li W. Application of carboxylated cellulose nanocrystals as eco-friendly shale inhibitors in water-based drilling fluids. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2021.127182] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
116
|
Ribeiro E, Morell P, Nicoletti V, Quiles A, Hernando I. Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106839] [Citation(s) in RCA: 45] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
117
|
Cui F, Zhao S, Guan X, McClements DJ, Liu X, Liu F, Ngai T. Polysaccharide-based Pickering emulsions: Formation, stabilization and applications. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106812] [Citation(s) in RCA: 49] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
|
118
|
Tang L, Liao J, Dai H, Liu Y, Huang H. Comparison of cellulose nanocrystals from pineapple residues and its preliminary application for Pickering emulsions. NANOTECHNOLOGY 2021; 32:495708. [PMID: 34450604 DOI: 10.1088/1361-6528/ac21f1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Accepted: 08/27/2021] [Indexed: 06/13/2023]
Abstract
Pineapple, as a world-famous tropical fruit, is also prone to produce by-products rich in cellulose. In this study, different sections of pineapple, including pineapple core (PC), pineapple pulp (PPu), pineapple leaf (PL) and pineapple peel (PPe) were used for production of pineapple cellulose nanocrystals (PCNCs) by sulfuric acid hydrolysis. The crystallinity of PCNCs from PC, PPu, PL and PPe were 57.81%, 55.68%, 59.19% and 53.58%, respectively, and the thermal stability of PCNCs in order was PC > PL > PPe > PPu. The prepared PCNCs from PC, PPu, PL and PPe were needle like structure at the average aspect ratios of 14.2, 5.6, 5.5, and 14.8, respectively. Additionally, the differences in the structure and properties of PCNCs affected the stability of the prepared Pickering emulsions, which ranked as PPu > PPe > PL > PC. The Pickering emulsions stabilized by PCNCs prepared from PPu could be stored stably for more than 50 d. These results show the differences of PCNCs from four sections of pineapple, and provide isolated raw material selection for the further application of PCNCs.
Collapse
Affiliation(s)
- Lu Tang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, People's Republic of China
| | - Jing Liao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, People's Republic of China
| | - Hongjie Dai
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Yushan Liu
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, People's Republic of China
| | - Huihua Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, People's Republic of China
| |
Collapse
|
119
|
Effect of freezing temperature on molecular structure and functional properties of gelatin extracted by microwave-freezing-thawing coupling method. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111894] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
120
|
Wang X, Lei Q, Luo J, Wang P, Xiao P, Ye Y, Wu X, Liu Y, Zhang G. Application of Nanocellulose in Oilfield Chemistry. ACS OMEGA 2021; 6:20833-20845. [PMID: 34423191 PMCID: PMC8374909 DOI: 10.1021/acsomega.1c02095] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Accepted: 06/14/2021] [Indexed: 05/31/2023]
Abstract
The preparation and classification of nanocellulose are briefly introduced, and the modification of nanocellulose and the application of modified nanocellulose in oilfield chemistry are reviewed. The principles and methods of surface modification, including surface adsorption, oxidation, acetylation, silanization, etherification, and polymer grafting, are summarized. Meanwhile, this paper focuses on the application of nanocellulose research progress in drilling fluid, enhanced oil recovery, and oilfield sewage treatment. In addition, the application issues and natural advantages of nanocellulose are analyzed, and suggestions and ideas on how to expand its application are put forward. Finally, the development and potential application of nanocellulose in oilfield chemistry are proposed.
Collapse
Affiliation(s)
- Xiaocong Wang
- University
of Chinese Academy of Sciences, Beijing 100049, China
- Institute
of Porous Flow & Fluid Mechanics, Chinese
Academy of Sciences, Langfang 065007, China
- Research
Institute of Petroleum Exploration & Development, Petro China, Beijing 100083, China
- Key
Laboratory of Nano Chemistry (KLNC), CNPC, Beijing 100083, China
| | - Qun Lei
- Institute
of Porous Flow & Fluid Mechanics, Chinese
Academy of Sciences, Langfang 065007, China
- Research
Institute of Petroleum Exploration & Development, Petro China, Beijing 100083, China
| | - Jianhui Luo
- Research
Institute of Petroleum Exploration & Development, Petro China, Beijing 100083, China
- Key
Laboratory of Nano Chemistry (KLNC), CNPC, Beijing 100083, China
| | - Pingmei Wang
- Research
Institute of Petroleum Exploration & Development, Petro China, Beijing 100083, China
- Key
Laboratory of Nano Chemistry (KLNC), CNPC, Beijing 100083, China
| | - Peiwen Xiao
- Research
Institute of Petroleum Exploration & Development, Petro China, Beijing 100083, China
- Key
Laboratory of Nano Chemistry (KLNC), CNPC, Beijing 100083, China
| | - Yinzhu Ye
- Research
Institute of Petroleum Exploration & Development, Petro China, Beijing 100083, China
- Key
Laboratory of Nano Chemistry (KLNC), CNPC, Beijing 100083, China
| | - Xingcai Wu
- Research
Institute of Petroleum Exploration & Development, Petro China, Beijing 100083, China
| | - Yang Liu
- Research
Institute of Petroleum Exploration & Development, Petro China, Beijing 100083, China
| | - Guangzheng Zhang
- Research
Institute of Petroleum Exploration & Development, Petro China, Beijing 100083, China
| |
Collapse
|
121
|
Soo YT, Ng SW, Tang TK, Ab Karim NA, Phuah ET, Lee YY. Preparation of palm (Elaeis oleifera) pressed fibre cellulose nanocrystals via cation exchange resin: characterisation and evaluation as Pickering emulsifier. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4161-4172. [PMID: 33428211 DOI: 10.1002/jsfa.11054] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/12/2020] [Revised: 12/24/2020] [Accepted: 01/11/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Palm pressed fibre (PPF) is a cellulose-rich biomass residue produced during palm oil extraction. Its high cellulose content allows the isolation of cellulose nanocrystal (CNC). CNC has attracted scientific interest due to its biodegradability, biocompatibility and low cost. The present study isolated CNC from PPF using a cation exchange resin, which is an environmentally friendly and less harsh hydrolysis method than conventional mineral acid hydrolysis. Isolated CNC was used to stabilise an oil-in-water emulsion and the emulsion stability was evaluated in terms of droplet size, morphology and physical stability. RESULTS PPF was subjected to alkali and bleach treatment prior to hydrolysis, which successfully removed 54% and 75% of non-cellulosic components (hemicellulose and lignin, respectively). Hydrolysis conditions of 5 h, 15:1 (w/w) resin-to-pulp ratio and 50 °C produced CNC particles of 50-100 nm in length. CNC had a crystallinity index of 42% and appeared rod-like morphologically. CNC-stabilised emulsion had better stability when used in combination with soy lecithin (SL), a well-established, commonly used food stabiliser. Emulsion stabilised by the binary mixture of CNC and SL had droplet size, morphology and physical stability comparable to those of emulsion stabilised using SL. CONCLUSIONS CNC was successfully isolated from PPF through a cation exchange resin. This offers an alternative usage for the underutilised PPF to be converted into value-added products. Isolated CNC was also found to have promising potential in the stabilisation of Pickering emulsions. These results provide useful information indicating CNC as a natural and sustainable stabiliser for food, cosmeceutical and pharmaceutical applications. © 2021 Society of Chemical Industry.
Collapse
Affiliation(s)
- Yee-Theng Soo
- School of Science, Monash University Malaysia, Bandar Sunway, Malaysia
| | - Shi-Wan Ng
- School of Science, Monash University Malaysia, Bandar Sunway, Malaysia
| | - Teck-Kim Tang
- Natural Medicines and Product Research Laboratory (NaturMeds), International Joint Laboratory on Plant Oils Processing and Safety (POPS) JNU-UPM Institute of Bioscience, Universiti Putra Malaysia, Serdang, Malaysia
| | - Nur Azwani Ab Karim
- Sime Darby Research Sdn Bhd, R&D Carey Island-Upstream, Carey Island, Malaysia
| | - Eng-Tong Phuah
- Department and Agriculture and Food Science, Universiti Tunku Abdul Rahman, Kampar, Malaysia
| | - Yee-Ying Lee
- School of Science, Monash University Malaysia, Bandar Sunway, Malaysia
- Monash-Industry Palm Oil Education and Research Platform, Monash University Malaysia, Bandar Sunway, Malaysia
| |
Collapse
|
122
|
Pirozzi A, Capuano R, Avolio R, Gentile G, Ferrari G, Donsì F. O/W Pickering Emulsions Stabilized with Cellulose Nanofibrils Produced through Different Mechanical Treatments. Foods 2021; 10:1886. [PMID: 34441663 PMCID: PMC8394195 DOI: 10.3390/foods10081886] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 08/03/2021] [Accepted: 08/13/2021] [Indexed: 01/14/2023] Open
Abstract
This work aimed at studying the stabilization of O/W Pickering emulsions using nanosized cellulosic material, produced from raw cellulose or tomato pomace through different mechanical treatments, such as ball milling (BM) and high-pressure homogenization (HPH). The cellulose nanofibrils obtained via HPH, which exhibited longer fibers with higher flexibility than those obtained via ball milling, are characterized by lower interfacial tension values and higher viscosity, as well as better emulsion stabilization capability. Emulsion stability tests, carried out at 4 °C for 28 d or under centrifugation at different pH values (2.0, 7.0, and 12.0), revealed that HPH-treated cellulose limited the occurrence of coalescence phenomena and significantly slowed down gravitational separation in comparison with BM-treated cellulose. HPH-treated cellulose was responsible for the formation of a 3D network structure in the continuous phase, entrapping the oil droplets also due to the affinity with the cellulose nanofibrils, whereas BM-treated cellulose produced fibers with a more compact structure, which did adequately cover the oil droplets. HPH-treated tomato pomace gave similar results in terms of particle morphology and interfacial tension, and slightly lower emulsion stabilization capability than HPH-treated cellulose, suggesting that the used mechanical disruption process does not require cellulose isolation for its efficient defibrillation.
Collapse
Affiliation(s)
- Annachiara Pirozzi
- Department of Industrial Engineering, University of Salerno, via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy; (A.P.); (G.F.)
| | - Roberta Capuano
- Institute for Polymers Composites and Biomaterials, National Research Council of Italy, Via Campi Flegrei 34, 80078 Pozzuoli, NA, Italy; (R.C.); (R.A.); (G.G.)
| | - Roberto Avolio
- Institute for Polymers Composites and Biomaterials, National Research Council of Italy, Via Campi Flegrei 34, 80078 Pozzuoli, NA, Italy; (R.C.); (R.A.); (G.G.)
| | - Gennaro Gentile
- Institute for Polymers Composites and Biomaterials, National Research Council of Italy, Via Campi Flegrei 34, 80078 Pozzuoli, NA, Italy; (R.C.); (R.A.); (G.G.)
| | - Giovanna Ferrari
- Department of Industrial Engineering, University of Salerno, via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy; (A.P.); (G.F.)
- ProdAl scarl, University of Salerno, via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy
| | - Francesco Donsì
- Department of Industrial Engineering, University of Salerno, via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy; (A.P.); (G.F.)
| |
Collapse
|
123
|
Wei Y, Guo A, Liu Z, Zhang L, Liao W, Liu J, Mao L, Yuan F, Gao Y. Development of curcumin loaded core-shell zein microparticles stabilized by cellulose nanocrystals and whey protein microgels through interparticle interactions. Food Funct 2021; 12:6936-6949. [PMID: 34132729 DOI: 10.1039/d1fo00959a] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
Novel multilayered core-shell microparticles were developed to deliver curcumin using positively charged zein microparticles coated with negatively charged cellulose nanocrystals (CNCs) and positively charged whey protein microgels (WPMs) at pH 4. Different levels of WPMs (0.10%-1.50%, w/v) were utilized to regulate the structure, stability, and in vitro digestion of curcumin loaded zein-CNC core-shell microparticles. The size of zein-CNC-WPM core-shell microparticles ranged from 2087.7 to 2928.2 nm. The electrostatic attraction and hydrogen bonding were mainly involved in the assembly of the core-shell microparticles through particle-particle interactions. The microstructure of the core-shell microparticles was dependent on the level of the WPM. When its appropriate level was adopted (0.50%-1.00%, w/v), the WPM formed a protective shell for zein-CNC-WPM core-shell microparticles. The retention rate of curcumin in the core-shell microparticles increased by 47.56% and 32.79% during light and thermal treatment, respectively. Excess microgels facilitated the bridging aggregation and formation of a network structure on the particle surface, which further reduced their stability and greatly restricted the curcumin release. The potential of nanosized protein microgels was explored to stabilize and modulate the physicochemical properties of multilayered core-shell microparticles through interparticle interactions.
Collapse
Affiliation(s)
- Yang Wei
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, P. R. China.
| | | | | | | | | | | | | | | | | |
Collapse
|
124
|
Dong H, Ding Q, Jiang Y, Li X, Han W. Pickering emulsions stabilized by spherical cellulose nanocrystals. Carbohydr Polym 2021; 265:118101. [DOI: 10.1016/j.carbpol.2021.118101] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2021] [Revised: 04/16/2021] [Accepted: 04/19/2021] [Indexed: 12/11/2022]
|
125
|
Li Z, Zhang Y, Anankanbil S, Guo Z. Applications of nanocellulosic products in food: Manufacturing processes, structural features and multifaceted functionalities. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.027] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
|
126
|
Ma T, Hu X, Lu S, Cui R, Zhao J, Hu X, Song Y. Cellulose nanocrystals produced using recyclable sulfuric acid as hydrolysis media and their wetting molecular dynamics simulation. Int J Biol Macromol 2021; 184:405-414. [PMID: 34146558 DOI: 10.1016/j.ijbiomac.2021.06.094] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2021] [Revised: 05/25/2021] [Accepted: 06/14/2021] [Indexed: 01/09/2023]
Abstract
Cellulose nanocrystals (CNCs) were successfully produced with good nanoscales and dispersibility, using a recycled sulfuric acid (H2SO4) hydrolysis process. This method, at the cost of an overall 25% increase in the hydrolysis time, could significantly reduce the dosage of H2SO4 by approximately 40% without affecting the per-batch yield and performance of CNCs. The obtained CNCs with an average diameter of 6.0-6.5 nm and an average length of 126-134 nm, were successfully applied in the preparation of oil-in-water (O/W) Pickering emulsions via high-pressure homogenization. The emulsions exhibited good storage stability when the concentration of CNC was 1.0 wt%. Further, understanding the wetting behaviors of surface modified CNCs with solvent is critical for the functional designing of Pickering emulsion. Hence, we gained insights into the wetting of hydrophobic and hydrophilic surfaces of sulfate modified CNCs with water and organic solvent (hexadecane) droplets, using molecular dynamic simulation. The results showed that both surfaces had hydrophilic as well as lipophilic properties. Although the sulfate-grafted surface was more hydrophilic than unmodified CNC, substantial local wetting heterogeneities appeared for both solvents. It provides a deeper understanding of the interfacial interactions between modified CNCs and solvent molecules at the molecular level.
Collapse
Affiliation(s)
- Tao Ma
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100193, China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing 100193, China
| | - Xinna Hu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100193, China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing 100193, China
| | - Shuyu Lu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100193, China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing 100193, China
| | - Ranran Cui
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100193, China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing 100193, China
| | - Jing Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100193, China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing 100193, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100193, China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing 100193, China
| | - Yi Song
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100193, China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing 100193, China.
| |
Collapse
|
127
|
Torlopov MA, Drozd NN, Paderin NM, Tarabukin DV, Udoratina EV. Hemocompatibility, biodegradability and acute toxicity of acetylated cellulose nanocrystals of different types in comparison. Carbohydr Polym 2021; 269:118307. [PMID: 34294324 DOI: 10.1016/j.carbpol.2021.118307] [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: 02/24/2021] [Revised: 06/01/2021] [Accepted: 06/02/2021] [Indexed: 12/11/2022]
Abstract
Promotion of promising cellulose nanocrystals (CNC) is largely dependent on the relationship between their morphology, surface chemical composition, and supramolecular structure with toxicity, hemocompatibility, and biodegradability. This paper outlines comparative and integrated analysis of the mentioned biocompatibility aspects of partially acetylated rod-, and disc-lake morphology of CNC with crystalline cellulose allomorphs I and II. These data have also included the study of CNC obtained from the sulfuric acid solutions. The aqueous solution of all types of tested CNC has not been toxic to mice after oral administration. Morphology of internal organs has not changed. However, in case of disc-like particles, the kidney mass coefficient noticeably changed. CNC have neither triggered platelet aggregation nor destroyed the red cell membrane. Intravenous administration to rabbits has not affected the plasma clotting time. Rod-like CNC are more resistant, and the disc-like particles are more susceptible to degradation under the influence of cellulases.
Collapse
Affiliation(s)
- Mikhail A Torlopov
- Institute of Chemistry of Federal Research Center "Komi Science Centre of the Ural Branch of the Russian Academy of Sciences", 167000, Pervomayskaya str., 48, Syktyvkar, Komi, Russian Federation
| | - Natalya N Drozd
- National Research Center for Hematology, 125167, Novy Zykovsky proyezd, 4, Moscow, Russian Federation
| | - Nikita M Paderin
- Institute of Physiology of Federal Research Center "Komi Science Centre of the Ural Branch of the Russian Academy of Sciences", 167982, Pervomayskaya str., 50, Syktyvkar, Komi, Russian Federation
| | - Dmitriy V Tarabukin
- Institute of Biology of Federal Research Centre "Komi Science Centre of the Ural Branch of Russian Academy of Sciences", 167982, Kommunisticheskaya str., 28, Syktyvkar, Komi, Russian Federation
| | - Elena V Udoratina
- Institute of Chemistry of Federal Research Center "Komi Science Centre of the Ural Branch of the Russian Academy of Sciences", 167000, Pervomayskaya str., 48, Syktyvkar, Komi, Russian Federation.
| |
Collapse
|
128
|
Picot-Allain MCN, Emmambux MN. Isolation, Characterization, and Application of Nanocellulose from Agro-industrial By-products: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1928689] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
129
|
Li W, Huang D, Jiang Y, Liu Y, Li F, Huang Q, Li D. Preparation of pickering emulsion stabilised by Zein/Grape seed proanthocyanidins binary composite. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15067] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Wenjing Li
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes Taian271018P.R. China
| | - Dongjie Huang
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes Taian271018P.R. China
| | - Yang Jiang
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes Taian271018P.R. China
| | - Yuqian Liu
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes Taian271018P.R. China
| | - Feng Li
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes Taian271018P.R. China
| | - Qingrong Huang
- Department of Food Science Rutgers The State University of New Jersey 65 Dudley Road New Brunswick NJ08901USA
| | - Dapeng Li
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes Taian271018P.R. China
| |
Collapse
|
130
|
Liu Z, Hu M, Zhang S, Jiang L, Xie F, Li Y. Oil-in-water Pickering emulsion stabilization with oppositely charged polysaccharide particles: chitin nanocrystals/fucoidan complexes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3003-3012. [PMID: 33205457 DOI: 10.1002/jsfa.10934] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2020] [Revised: 11/06/2020] [Accepted: 11/17/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Chitin nanocrystals (ChN) are insoluble particles that can be used as stabilizers for Pickering emulsions. Their unique cationic properties and antibacterial activity have generated considerable interest among researchers. However, ChN have remained largely underexplored. Furthermore, the droplets of the emulsions stabilized by ChN are as large as 10-100 μm, and their physical stability requires further improvement. Some studies have shown that the spontaneous reaction of oppositely charged particles can effectively stabilize the emulsions. Positively charged ChN and negatively charged fucoidan (F) were therefore compounded to stabilize Pickering emulsions, and the stability of these emulsions was analyzed qualitatively. RESULTS The results showed that the composite particles comprising two polysaccharides in a mass ratio of 1:1 and at a pH of 2 (ChN1 -F1 -pH 2) possessed the lowest sulfate content (20.1%) and almost zero potential (-3 mV), indicating a high degree of neutralization of the positively charged amino group in ChN and the negatively charged sulfate group in F. Meanwhile, ChN1 -F1 -pH 2 displayed a dense network structure that improved the dispersibility and wettability (contact angle = 9.3°). Fourier transform infrared spectroscopy results confirmed that ChN and F were effectively combined through electrostatic interaction or neutralization to produce a polyelectrolyte complex. Furthermore, the particle size of the Pickering emulsion stabilized by ChN-F was significantly reduced, and the maximum size did not exceed 10 μm; the physical and storage stability also improved. The ChN1 -F1 -pH 2 emulsion presented excellent storage stability; in particular, the emulsions stabilized by ChN1 -F1 -pH 5 and ChN1 -F1 -pH 6 exhibited excellent flocculation stabilities. CONCLUSION The size of the emulsion droplets stabilized by the oppositely charged polysaccharide particles (ChN-F complexes) reduced significantly. Furthermore, by changing the mass ratio and pH, the microstructure and binding degree of the complexes can be adjusted, thereby promoting their adsorption on the oil-water interface and improving the stability of the Pickering emulsion. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Zhao Liu
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Miao Hu
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Fengying Xie
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, China
| |
Collapse
|
131
|
Tan C, McClements DJ. Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation. Foods 2021; 10:foods10040812. [PMID: 33918596 PMCID: PMC8068840 DOI: 10.3390/foods10040812] [Citation(s) in RCA: 72] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 04/06/2021] [Accepted: 04/07/2021] [Indexed: 12/13/2022] Open
Abstract
The food industry is one of the major users of emulsion technology, as many food products exist in an emulsified form, including many dressings, sauces, spreads, dips, creams, and beverages. Recently, there has been an interest in improving the healthiness, sustainability, and safety of foods in an attempt to address some of the negative effects associated with the modern food supply, such as rising chronic diseases, environmental damage, and food safety concerns. Advanced emulsion technologies can be used to address many of these concerns. In this review article, recent studies on the development and utilization of these advanced technologies are critically assessed, including nanoemulsions, high internal phase emulsions (HIPEs), Pickering emulsions, multilayer emulsions, solid lipid nanoparticles (SLNs), multiple emulsions, and emulgels. A brief description of each type of emulsion is given, then their formation and properties are described, and finally their potential applications in the food industry are presented. Special emphasis is given to the utilization of these advanced technologies for the delivery of bioactive compounds.
Collapse
Affiliation(s)
- Chen Tan
- China-Canada Joint Laboratory of Food Nutrition and Health (Beijing), Beijing Technology & Business University (BTBU), Beijing 100048, China;
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou 310018, China
- Correspondence: ; Tel.: +1-413-545-2275
| |
Collapse
|
132
|
Cho YS, Lee SH, Seo HM, Shin K, Kang MH, Lee M, Park J, Kim JW. Structuring Pickering Emulsion Interfaces with Bilayered Coacervates of Cellulose Nanofibers and Hectorite Nanoplatelets. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2021; 37:3828-3835. [PMID: 33780257 DOI: 10.1021/acs.langmuir.0c03082] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/22/2023]
Abstract
In this study, we present a water-in-silicone oil (W/S) Pickering emulsion system stabilized via in situ interfacial coacervation of attractive hectorite nanoplatelets (AHNPs) and bacterial cellulose nanofibrils (BCNFs). A bilayered coacervate is generated at the W/S interface by employing the controlled electrostatic interaction between the positively charged AHNPs and the negatively charged BCNFs. The W/S interface with the bilayered coacervate shows a significant increase in the interfacial modulus by 2 orders of magnitude than that with the AHNPs only. In addition, we observe that water droplets are interconnected by the BCNF bridging across the continuous phase of silicon, which is attributed to the diffusive transport phenomenon. This droplet interconnection results in the effective prevention of drop coalescence, which is confirmed via emulsion sedimentation kinetics. These results indicate that our bilayered coacervation technology has the potential of developing a promising Pickering emulsion platform that can be used in the pharmaceutical and cosmetic industries.
Collapse
Affiliation(s)
- Yeong Sik Cho
- School of Chemical Engineering, Sungkyunkwan University, Suwon 16419, Republic of Korea
| | - Sung Ho Lee
- School of Chemical Engineering, Sungkyunkwan University, Suwon 16419, Republic of Korea
- Sunjin Beauty Science Co., Ansan 15612, Republic of Korea
| | - Hye Min Seo
- School of Chemical Engineering, Sungkyunkwan University, Suwon 16419, Republic of Korea
| | - Kyounghee Shin
- School of Chemical Engineering, Sungkyunkwan University, Suwon 16419, Republic of Korea
| | - Min Ho Kang
- Center for Nanoparticle Research, Institute for Basic Science (IBS), Seoul 08826, Republic of Korea
- School of Chemical and Biological Engineering and Institute of Chemical Processes, Seoul National University, Seoul 08826, Republic of Korea
| | - Minyoung Lee
- Center for Nanoparticle Research, Institute for Basic Science (IBS), Seoul 08826, Republic of Korea
- School of Chemical and Biological Engineering and Institute of Chemical Processes, Seoul National University, Seoul 08826, Republic of Korea
| | - Jungwon Park
- Center for Nanoparticle Research, Institute for Basic Science (IBS), Seoul 08826, Republic of Korea
- School of Chemical and Biological Engineering and Institute of Chemical Processes, Seoul National University, Seoul 08826, Republic of Korea
| | - Jin Woong Kim
- School of Chemical Engineering, Sungkyunkwan University, Suwon 16419, Republic of Korea
| |
Collapse
|
133
|
|
134
|
Zhou L, Zhang J, Xing L, Zhang W. Applications and effects of ultrasound assisted emulsification in the production of food emulsions: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.008] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
|
135
|
Wang H, Ding F, Ma L, Zhang Y. Edible films from chitosan-gelatin: Physical properties and food packaging application. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2020.100871] [Citation(s) in RCA: 56] [Impact Index Per Article: 18.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
136
|
Li Q, Wu Y, Fang R, Lei C, Li Y, Li B, Pei Y, Luo X, ShilinLiu. Application of Nanocellulose as particle stabilizer in food Pickering emulsion: Scope, Merits and challenges. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.027] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
|
137
|
Effect and mechanism of psyllium husk (Plantago ovata) on myofibrillar protein gelation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110651] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
|
138
|
Feng X, Dai H, Ma L, Fu Y, Yu Y, Zhu H, Wang H, Sun Y, Tan H, Zhang Y. Effect of drying methods on the solubility and amphiphilicity of room temperature soluble gelatin extracted by microwave-rapid freezing-thawing coupling. Food Chem 2021; 351:129226. [PMID: 33639430 DOI: 10.1016/j.foodchem.2021.129226] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2020] [Revised: 01/22/2021] [Accepted: 01/26/2021] [Indexed: 01/16/2023]
Abstract
The effect of three drying methods (hot air, freeze and spray drying) on the solubility and amphiphilicity of gelatin were investigated and compared. Results showed spray drying gelatin (SDG) and hot air drying gelatin (HDG) showed the lowest and best solubility, respectively. This phenomenon was attributed to the degree of subunits degradation and hydrophobicity. The HDG showed an obvious degradation during the hot air drying and displayed the strongest hydrophilicity, while SDG showed a slight degradation and strongest hydrophobicity. The results of wettability showed that SDG had a better amphiphilicity (92.48°) in comparison with HDG (57.7°) and freeze drying gelatin (VDG, 77.53°), which can effectively reduce the interfacial tension of gelatin, thus significantly improving the stability of foam and emulsion (p < 0.05). These results suggested the drying methods can adjust the amphiphilicity of gelatin, and the SDG displayed a better amphiphilicity, showing good potential applications in foam and emulsion.
Collapse
Affiliation(s)
- Xin Feng
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongjie Dai
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Soft-Matter Material Chemistry and Function Manufacturing, Southwest University, Chongqing 400715, China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing 400715, China; Biological Science Research Center, Southwest University, Chongqing 400715, China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yong Yu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hankun Zhu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongxia Wang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yi Sun
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongxia Tan
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Soft-Matter Material Chemistry and Function Manufacturing, Southwest University, Chongqing 400715, China; Biological Science Research Center, Southwest University, Chongqing 400715, China.
| |
Collapse
|
139
|
Yun P, Devahastin S, Chiewchan N. Microstructures of encapsulates and their relations with encapsulation efficiency and controlled release of bioactive constituents: A review. Compr Rev Food Sci Food Saf 2021; 20:1768-1799. [PMID: 33527760 DOI: 10.1111/1541-4337.12701] [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] [Received: 08/09/2020] [Revised: 11/24/2020] [Accepted: 12/15/2020] [Indexed: 12/26/2022]
Abstract
Vitamins, peptides, essential oils, and probiotics are examples of health beneficial constituents, which are nevertheless heat-sensitive and possess poor chemical stability. Various encapsulation methods have been applied to protect these constituents against thermal and chemical degradations. Encapsulates prepared by different methods and/or at different conditions exhibit different microstructures, which in turn differently influence the encapsulation efficiency as well as retention of encapsulated core materials. This review provides a summary of various microstructures resulted from the use of selected encapsulation methods or systems, namely, spray coating; co-extrusion; emulsion-, micelle-, and liposome-based; coacervation; and ionic gelation encapsulation, at different conditions. Subsequent effects of the different microstructures on encapsulation efficiency and retention of encapsulated core materials are mentioned and discussed. Encapsulates having compact microstructures resulted from the use of low-surface tension and low-viscosity encapsulants, high-stability encapsulation systems, lower loads of core materials to total solids of encapsulants and appropriate solidification conditions have proved to exhibit higher encapsulation efficiencies and better retention of encapsulated core materials. Encapsulates with hollow, dent, shrunken microstructures or thinner walls resulted from inappropriate solidification conditions and higher loads of core materials, on the other hand, possess lower encapsulation efficiencies and protection capabilities. Encapsulates having crack, blow-hole or porous microstructures resulted from the use of high-viscosity encapsulants and inappropriate solidification conditions exhibit the lowest encapsulation efficiencies and poorest protection capabilities. Compact microstructures and structures formed between ionic biopolymers could be used to regulate the release of encapsulated cores.
Collapse
Affiliation(s)
- Pheakdey Yun
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Tungkru, Bangkok, Thailand
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Tungkru, Bangkok, Thailand.,The Academy of Science, The Royal Society of Thailand, Dusit, Bangkok, Thailand
| | - Naphaporn Chiewchan
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Tungkru, Bangkok, Thailand
| |
Collapse
|
140
|
Reynoud N, Petit J, Bres C, Lahaye M, Rothan C, Marion D, Bakan B. The Complex Architecture of Plant Cuticles and Its Relation to Multiple Biological Functions. FRONTIERS IN PLANT SCIENCE 2021; 12:782773. [PMID: 34956280 PMCID: PMC8702516 DOI: 10.3389/fpls.2021.782773] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Accepted: 11/18/2021] [Indexed: 05/20/2023]
Abstract
Terrestrialization of vascular plants, i.e., Angiosperm, is associated with the development of cuticular barriers that prevent biotic and abiotic stresses and support plant growth and development. To fulfill these multiple functions, cuticles have developed a unique supramolecular and dynamic assembly of molecules and macromolecules. Plant cuticles are not only an assembly of lipid compounds, i.e., waxes and cutin polyester, as generally presented in the literature, but also of polysaccharides and phenolic compounds, each fulfilling a role dependent on the presence of the others. This mini-review is focused on recent developments and hypotheses on cuticle architecture-function relationships through the prism of non-lipid components, i.e., cuticle-embedded polysaccharides and polyester-bound phenolics.
Collapse
Affiliation(s)
- Nicolas Reynoud
- INRAE, Unité Biopolymères, Interactions, Assemblages, Nantes, France
| | - Johann Petit
- INRAE, University of Bordeaux, UMR BFP, Villenave d’Ornon, France
| | - Cécile Bres
- INRAE, University of Bordeaux, UMR BFP, Villenave d’Ornon, France
| | - Marc Lahaye
- INRAE, Unité Biopolymères, Interactions, Assemblages, Nantes, France
| | | | - Didier Marion
- INRAE, Unité Biopolymères, Interactions, Assemblages, Nantes, France
| | - Bénédicte Bakan
- INRAE, Unité Biopolymères, Interactions, Assemblages, Nantes, France
- *Correspondence: Bénédicte Bakan,
| |
Collapse
|
141
|
Dai H, Li Y, Ma L, Yu Y, Zhu H, Wang H, Liu T, Feng X, Tang M, Hu W, Zhang Y. Fabrication of cross-linked β-lactoglobulin nanoparticles as effective stabilizers for Pickering high internal phase emulsions. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106151] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
142
|
Feng X, Dai H, Ma L, Fu Y, Yu Y, Zhou H, Guo T, Zhu H, Wang H, Zhang Y. Properties of Pickering emulsion stabilized by food-grade gelatin nanoparticles: influence of the nanoparticles concentration. Colloids Surf B Biointerfaces 2020; 196:111294. [DOI: 10.1016/j.colsurfb.2020.111294] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2020] [Revised: 07/27/2020] [Accepted: 07/27/2020] [Indexed: 01/25/2023]
|
143
|
Xiao J, Zhang M, Wang W, Li S, Wang Y, Du G, Zhang K, Li Y. Using Flammulina velutipes derived chitin-glucan nanofibrils to stabilize palm oil emulsion:A novel food grade Pickering emulsifier. Int J Biol Macromol 2020; 164:4628-4637. [PMID: 32941906 DOI: 10.1016/j.ijbiomac.2020.09.073] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 09/05/2020] [Accepted: 09/10/2020] [Indexed: 12/01/2022]
Abstract
We herein report chitin-glucan nanofibrils from edible mushroom Flammulina velutipes (CGNFs) as a novel stabilizer for palm oil Pickering emulsion (o/w, 30:70, v:v). Generally, these CGNFs being composed of glucose and glucosamine, are threadlike with 4.9 ± 1.2 nm wide and 222.6 ± 91.9 nm long. They were easily absorbed on the oil-water interface to form a compact layer around the oil droplets referring to Pickering emulsion. This emulsion presented shear-thinning and gel-like behaviors, wherein CGNFs concentration had a profound influence on the emulsion volume, droplet size, and stabilization index. Moreover, CGNFs showed an ability to stabilize the emulsion with a minimum of surface coverage approximately 30%. It indicated that moderate concentration of NaCl improved the emulsification effect, and the emulsion were stable in a large range of pH. These CGNFs are easy to prepare, eco-friendly and sustainable, which provides a potential for large-scale application of Pickering emulsion in food and nutraceuticals fields.
Collapse
Affiliation(s)
- Jing Xiao
- School of Bioengineering, Qilu University of Technology, Jinan 250353, China
| | - Ming Zhang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Wenhang Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Shuzhi Li
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yanan Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Guanhua Du
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Kai Zhang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yu Li
- College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China.
| |
Collapse
|