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101
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Zhao Q, Zaaboul F, Liu Y, Li J. Recent advances on protein‐based Pickering high internal phase emulsions (Pickering HIPEs): Fabrication, characterization, and applications. Compr Rev Food Sci Food Saf 2020; 19:1934-1968. [DOI: 10.1111/1541-4337.12570] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2020] [Revised: 04/10/2020] [Accepted: 04/14/2020] [Indexed: 12/15/2022]
Affiliation(s)
- Qiaoli Zhao
- Key Laboratory of Food Science and TechnologyJiangnan University Wuxi China
| | - Farah Zaaboul
- Key Laboratory of Food Science and TechnologyJiangnan University Wuxi China
| | - Yuanfa Liu
- Key Laboratory of Food Science and TechnologyJiangnan University Wuxi China
| | - Jinwei Li
- Key Laboratory of Food Science and TechnologyJiangnan University Wuxi China
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102
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Dong X, Du S, Deng Q, Tang H, Yang C, Wei F, Chen H, Quek SY, Zhou A, Liu L. Study on the antioxidant activity and emulsifying properties of flaxseed gum-whey protein isolate conjugates prepared by Maillard reaction. Int J Biol Macromol 2020; 153:1157-1164. [DOI: 10.1016/j.ijbiomac.2019.10.245] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Revised: 10/25/2019] [Accepted: 10/26/2019] [Indexed: 12/18/2022]
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103
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Physicochemical properties and bioactivity of whey protein isolate-inulin conjugates obtained by Maillard reaction. Int J Biol Macromol 2020; 150:326-335. [DOI: 10.1016/j.ijbiomac.2020.02.086] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2019] [Revised: 02/01/2020] [Accepted: 02/09/2020] [Indexed: 12/31/2022]
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104
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Li X, Yang X, Deng H, Guo Y, Xue J. Gelatin films incorporated with thymol nanoemulsions: Physical properties and antimicrobial activities. Int J Biol Macromol 2020; 150:161-168. [DOI: 10.1016/j.ijbiomac.2020.02.066] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2020] [Revised: 02/03/2020] [Accepted: 02/07/2020] [Indexed: 01/28/2023]
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105
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Choachamnan J, Moraru C, Lee S, Kurosaka A, Boonsupthip W. Multiple-factor mathematical modeling of glycine-glucose browning. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109829] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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106
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Liu P, Li W, Hu Z, Qin X, Liu G. Isolation, purification, identification, and stability of anthocyanins from Lycium ruthenicum Murr. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109334] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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107
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Li J, Wu M, Wang Y, Li K, Du J, Bai Y. Effect of pH-shifting treatment on structural and heat induced gel properties of peanut protein isolate. Food Chem 2020; 325:126921. [PMID: 32387981 DOI: 10.1016/j.foodchem.2020.126921] [Citation(s) in RCA: 94] [Impact Index Per Article: 23.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2019] [Revised: 04/18/2020] [Accepted: 04/25/2020] [Indexed: 10/24/2022]
Abstract
Modifying proteins with new methods to improve their functional properties is essential to extend their application in food related field. In this study, the effect of pH-shifting treatment on structural and heat induced gel properties of peanut protein isolate (PPI) were investigated. PPI was subject to different pH conditions (pH 2, pH 4, pH 10, and pH 12) for 1 h, then adjusted back to pH 7 and they were marked as PPI2, PPI4, PPI10, and PPI12, respectively. It was found that the breaking force (BF) and water holding capacity (WHC) of PPI10 gel were significantly improved due to the decreased particle size, increased solubility, free sulfhydryl group content and surface hydrophobicity of PPI10. While PPI2 or PPI12 lost their gel ability due to the formation of large protein aggregates. These results indicated that pH-shifting treatment might be a convenient and economical method to prepare PPI with different gel and structural properties.
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Affiliation(s)
- Junguang Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou 450001, PR China
| | - Mengmeng Wu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou 450001, PR China
| | - Yuntao Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou 450001, PR China
| | - Ke Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou 450001, PR China
| | - Juan Du
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou 450001, PR China
| | - Yanhong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou 450001, PR China.
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108
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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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109
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Liu G, Li W, Qin X, Zhong Q. Pickering emulsions stabilized by amphiphilic anisotropic nanofibrils of glycated whey proteins. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105503] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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110
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Li C, Dong Z, Zhang B, Huang Q, Liu G, Fu X. Structural characterization and immune enhancement activity of a novel polysaccharide from Moringa oleifera leaves. Carbohydr Polym 2020; 234:115897. [DOI: 10.1016/j.carbpol.2020.115897] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2019] [Revised: 01/19/2020] [Accepted: 01/20/2020] [Indexed: 01/08/2023]
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111
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Kumar G, Kakati A, Mani E, Sangwai JS. Stability of nanoparticle stabilized oil-in-water Pickering emulsion under high pressure and high temperature conditions: comparison with surfactant stabilized oil-in-water emulsion. J DISPER SCI TECHNOL 2020. [DOI: 10.1080/01932691.2020.1730888] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Ganesh Kumar
- Enhanced Oil Recovery Laboratory, Petroleum Engineering Program, Department of Ocean Engineering, Indian Institute of Technology Madras, Chennai, India
- Polymer Engineering and Colloid Science Laboratory, Department of Chemical Engineering, Indian Institute of Technology Madras, Chennai, India
| | - Abhijit Kakati
- Enhanced Oil Recovery Laboratory, Petroleum Engineering Program, Department of Ocean Engineering, Indian Institute of Technology Madras, Chennai, India
| | - Ethayaraja Mani
- Polymer Engineering and Colloid Science Laboratory, Department of Chemical Engineering, Indian Institute of Technology Madras, Chennai, India
| | - Jitendra S. Sangwai
- Enhanced Oil Recovery Laboratory, Petroleum Engineering Program, Department of Ocean Engineering, Indian Institute of Technology Madras, Chennai, India
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112
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113
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Chen Y, Xue J, Wusigale, Wang T, Hu Q, Luo Y. Carboxymethylation of phytoglycogen and its interactions with caseinate for the preparation of nanocomplex. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105390] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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114
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Moballegh Nasery M, Abadi B, Poormoghadam D, Zarrabi A, Keyhanvar P, Khanbabaei H, Ashrafizadeh M, Mohammadinejad R, Tavakol S, Sethi G. Curcumin Delivery Mediated by Bio-Based Nanoparticles: A Review. Molecules 2020; 25:E689. [PMID: 32041140 PMCID: PMC7037405 DOI: 10.3390/molecules25030689] [Citation(s) in RCA: 140] [Impact Index Per Article: 35.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2019] [Revised: 01/29/2020] [Accepted: 02/02/2020] [Indexed: 02/07/2023] Open
Abstract
Todays, nano-pharmaceutics is emerging as an important field of science to develop and improve efficacy of different drugs. Although nutraceuticals are currently being utilized in the prevention and treatment of various chronic diseases such as cancers, a number of them have displayed issues associated with their solubility, bioavailability, and bio-degradability. In the present review, we focus on curcumin, an important and widely used polyphenol, with diverse pharmacological activities such as anti-inflammatory, anti-carcinogenic, anti-viral, etc. Notwithstanding, it also exhibits poor solubility and bioavailability that may compromise its clinical application to a great extent. Therefore, the manipulation and encapsulation of curcumin into a nanocarrier formulation can overcome these major drawbacks and potentially may lead to a far superior therapeutic efficacy. Among different types of nanocarriers, biological and biopolymer carriers have attracted a significant attention due to their pleiotropic features. Thus, in the present review, the potential protective and therapeutic applications of curcumin, as well as different types of bio-nanocarriers, which can be used to deliver curcumin effectively to the different target sites will be discussed.
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Affiliation(s)
- Mahshid Moballegh Nasery
- Student Research Committee, Kerman University of Medical Sciences, Kerman 7619813159, Iran; (M.M.N.); (B.A.)
- Department of Toxicology & Pharmacology, School of Pharmacy, Kerman University of Medical Sciences, Kerman 7616911319, Iran
- Nanomedicine Research Association (NRA), Universal Scientific Education and Research Network (USERN), Tehran 7616911319, Iran
| | - Banafshe Abadi
- Student Research Committee, Kerman University of Medical Sciences, Kerman 7619813159, Iran; (M.M.N.); (B.A.)
| | - Delaram Poormoghadam
- Department of Medical Nanotechnology, Faculty of Advanced Sciences & Technology, Pharmaceutical Sciences Branch, Islamic Azad University, (IAUPS), Tehran 1916893813, Iran;
| | - Ali Zarrabi
- Sabanci University Nanotechnology Research and Application Center (SUNUM), Tuzla, Istanbul 34956, Turkey;
| | - Peyman Keyhanvar
- Research Center for Pharmaceutical Nanotechnology, Faculty of Pharmacy, Tabriz University of Medical Sciences, Tabriz 5165665811, Iran;
- Department of Medical Nanotechnology, School of Advanced Medical Sciences, Tabriz University of Medical Sciences, Tabriz 5165665811, Iran
| | - Hashem Khanbabaei
- Medical Physics Department, School of Medicine, Ahvaz Jundishapur University of Medical Sciences, Ahvaz 6135715794, Iran;
| | - Milad Ashrafizadeh
- Department of Basic Science, Faculty of Veterinary Medicine, University of Tabriz, Tabriz 5166616471, Iran;
| | - Reza Mohammadinejad
- Neuroscience Research Center, Institute of Neuropharmacology, Kerman University of Medical Sciences, Kerman 7616911319, Iran
| | - Shima Tavakol
- Cellular and Molecular Research Center, Iran University of Medical Sciences, Tehran 1449614525, Iran
| | - Gautam Sethi
- Department of Pharmacology, Yong Loo Lin School of Medicine, National University of Singapore, Singapore 117600, Singapore
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115
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Effects of pH and different sugars on the structures and emulsification properties of whey protein isolate-sugar conjugates. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2019.100507] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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116
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Jiao W, Chen W, Mei Y, Yun Y, Wang B, Zhong Q, Chen H, Chen W. Effects of Molecular Weight and Guluronic Acid/Mannuronic Acid Ratio on the Rheological Behavior and Stabilizing Property of Sodium Alginate. Molecules 2019; 24:molecules24234374. [PMID: 31795396 PMCID: PMC6930533 DOI: 10.3390/molecules24234374] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2019] [Revised: 11/24/2019] [Accepted: 11/28/2019] [Indexed: 01/22/2023] Open
Abstract
The aim of this study was to prepare sodium alginates (SAs) with different molecular weight and G/M ratio, and characterize their rheological behaviors and emulsifying properties. The result of Fourier transform infrared (FTIR) showed that the chemical bonds among the β-d-mannuronic acid- (M-), α-l-guluronic acid- (G-), and MG-sequential blocks in the SA chains were not changed significantly by acid treatment. Meanwhile, the molecular weight and G/M ratio of the SA exhibited drastic variation after acid modification. The result of rheological analysis suggesting that the apparent viscosity of SA reduced from 30 to 16.4 mPa.s with the increase of shear rate, reveals that SA solution belongs to pseudoplastic liquid. Also, the apparent viscosity of acid-modified SA solution dropped rapidly with the decrease of the molecular weight. The properties of emulsions stabilized by SA, SA-Ms, and commercial SAs were evaluated via the interface tensiometry and determination of the zeta potential, droplet size, creaming index (CI), and Turbiscan stability index (TSI). Compared with the SA-stabilized emulsion, the interfacial tension of the emulsion stabilized by SA-M increased with the decrease of the molecular weight reduced at the similar M/G ratio. The decrease in zeta potential and the increase in TSI of the emulsion were observed with the decrease of molecular weight, indicating that molecular weight plays an important role on the emulsifying ability of SA. In addition, the SA with low G/M ratio can form emulsions with stable and fine droplets.
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Affiliation(s)
- Wenxiao Jiao
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (W.J.); (W.C.); (Y.M.); (Y.Y.); (B.W.); (Q.Z.)
| | - Wenxue Chen
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (W.J.); (W.C.); (Y.M.); (Y.Y.); (B.W.); (Q.Z.)
| | - Yuqi Mei
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (W.J.); (W.C.); (Y.M.); (Y.Y.); (B.W.); (Q.Z.)
| | - Yonghuan Yun
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (W.J.); (W.C.); (Y.M.); (Y.Y.); (B.W.); (Q.Z.)
| | - Boqiang Wang
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (W.J.); (W.C.); (Y.M.); (Y.Y.); (B.W.); (Q.Z.)
| | - Qiuping Zhong
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (W.J.); (W.C.); (Y.M.); (Y.Y.); (B.W.); (Q.Z.)
| | - Haiming Chen
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (W.J.); (W.C.); (Y.M.); (Y.Y.); (B.W.); (Q.Z.)
- Chunguang Agro-Product Processing Institute, Wenchang 571333, China
- Correspondence: (H.C.); (W.C.); Tel./Fax: +86-0898-6625-6495 (H.C. & W.C.)
| | - Weijun Chen
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (W.J.); (W.C.); (Y.M.); (Y.Y.); (B.W.); (Q.Z.)
- Chunguang Agro-Product Processing Institute, Wenchang 571333, China
- Correspondence: (H.C.); (W.C.); Tel./Fax: +86-0898-6625-6495 (H.C. & W.C.)
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117
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Wang Q, Li W, Liu P, Hu Z, Qin X, Liu G. A glycated whey protein isolate–epigallocatechin gallate nanocomplex enhances the stability of emulsion delivery of β-carotene during simulated digestion. Food Funct 2019; 10:6829-6839. [DOI: 10.1039/c9fo01605h] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
A glycated whey protein isolate–epigallocatechin gallate (EGCG) nanocomplex-stabilized emulsion was used to encapsulate β-carotene.
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Affiliation(s)
- Qi Wang
- College of Food Science and Engineering
- Wuhan Polytechnic University
- Wuhan
- China
| | - Wanrong Li
- College of Food Science and Engineering
- Wuhan Polytechnic University
- Wuhan
- China
| | - Pei Liu
- College of Food Science and Engineering
- Wuhan Polytechnic University
- Wuhan
- China
| | - Zhongze Hu
- College of Food Science and Engineering
- Wuhan Polytechnic University
- Wuhan
- China
| | - Xinguang Qin
- College of Food Science and Engineering
- Wuhan Polytechnic University
- Wuhan
- China
| | - Gang Liu
- College of Food Science and Engineering
- Wuhan Polytechnic University
- Wuhan
- China
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