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151
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Geng F, Xie Y, Wang Y, Wang J. Depolymerization of chicken egg yolk granules induced by high-intensity ultrasound. Food Chem 2021; 354:129580. [PMID: 33756312 DOI: 10.1016/j.foodchem.2021.129580] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2020] [Revised: 03/01/2021] [Accepted: 03/07/2021] [Indexed: 12/12/2022]
Abstract
The effects of high-intensity ultrasound (HIU) treatment-induced depolymerization of chicken egg yolk granules were investigated. The results showed that the yolk granules were depolymerized after HIU treatment, and the average particle size was significantly reduced from 289.4 nm (untreated) to 181.4 nm (270-W HIU treatment). All contents of dry matter, protein, calcium and phosphorus in the supernatant of the HIU-treated yolk granule solution increased, which suggests that HIU treatment increases the dissolution of yolk granule components. Spectroscopic analysis showed that HIU treatment increased the polarity of the microenvironment and enhanced the hydrogen bond force of yolk granules. These changes induced by HIU treatment collectively enhanced the zeta potential, decreased the free sulfhydryl group content, and slightly improved the emulsifying activity index of yolk granules. The present study reveals the depolymerization effect of HIU treatment on egg yolk granules and can inspire new potential applications of egg yolk granules.
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Affiliation(s)
- Fang Geng
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
| | - Yunxiao Xie
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Yi Wang
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Jinqiu Wang
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
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152
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Liu Q, Gao Y, Fu X, Chen W, Yang J, Chen Z, Wang Z, Zhuansun X, Feng J, Chen Y. Preparation of peppermint oil nanoemulsions: Investigation of stability, antibacterial mechanism and apoptosis effects. Colloids Surf B Biointerfaces 2021; 201:111626. [PMID: 33631642 DOI: 10.1016/j.colsurfb.2021.111626] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 02/09/2021] [Accepted: 02/10/2021] [Indexed: 12/16/2022]
Abstract
Peppermint oil (PO) is one of the most popular and widely used essential oils. However, due to volatile and poor water solubility of volatile oil, its application in the fields of medicine and food is limited. In order to solve this problem, the high speed shearing technology was used to prepare the nanoemulsion from PO. By using a series of characterization methods, such as turbiscan scanning spectrum, dynamic light scattering (DLS), confocal laser scanning microscope (CLSM), the best nanoemulsion formula was identified as PO 10 %, surfactant 8 % (Tween-60: EL-20 = 3:1) and deionized water 82 % (w/w). The inhibition strength of nanoemulsion on bacteria was evaluated by detecting the levels of reactive oxygen species (ROS) and malondialdehyde (MDA) in Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli) treated with peppermint oil nanoemulsion (PON) and observing the morphology of bacteria with biological scanning electron microscope (SEM). The results showed that PON had strong inhibitory effect on E. coli. At the concentration range of 0.02 μg/μL-0.2 μg/μL, the apoptosis rate of BEAS-2B cells was less than 10 % compared with control cells. All in all, the PON prepared under this formula is stable, which provides a reference for further exploration of essential oil as natural antibacterial materials in the future.
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Affiliation(s)
- Qi Liu
- Institute of Translational Medicine, Medical College, Yangzhou University, Yangzhou, 225009, China; Jiangsu Key Laboratory of Integrated Traditional Chinese and Western Medicine for Prevention and Treatment of Senile Diseases, Yangzhou University, Yangzhou, 225009, China; Jiangsu Co-Innovation Center for Prevention and Control of Important Animal Infectious Diseases and Zoonoses/Jiangsu Key Laboratory of Zoonosis, College of Veterinary Medicine, Yangzhou University, Yangzhou, 225009, China.
| | - Yuan Gao
- Institute of Translational Medicine, Medical College, Yangzhou University, Yangzhou, 225009, China; Jiangsu Key Laboratory of Integrated Traditional Chinese and Western Medicine for Prevention and Treatment of Senile Diseases, Yangzhou University, Yangzhou, 225009, China; Jiangsu Co-Innovation Center for Prevention and Control of Important Animal Infectious Diseases and Zoonoses/Jiangsu Key Laboratory of Zoonosis, College of Veterinary Medicine, Yangzhou University, Yangzhou, 225009, China
| | - Xuan Fu
- Institute of Translational Medicine, Medical College, Yangzhou University, Yangzhou, 225009, China
| | - Wang Chen
- School of Horticulture and Plant Protection, Yangzhou University, Yangzhou, 225009, China
| | - Jinghan Yang
- School of Horticulture and Plant Protection, Yangzhou University, Yangzhou, 225009, China
| | - Zhiyang Chen
- School of Horticulture and Plant Protection, Yangzhou University, Yangzhou, 225009, China
| | - Zixuan Wang
- Institute of Translational Medicine, Medical College, Yangzhou University, Yangzhou, 225009, China
| | - Xiangxun Zhuansun
- Institute of Translational Medicine, Medical College, Yangzhou University, Yangzhou, 225009, China
| | - Jianguo Feng
- School of Horticulture and Plant Protection, Yangzhou University, Yangzhou, 225009, China
| | - Yong Chen
- Functional Examination Department of Northern Jiangsu People's Hospital, Yangzhou, 225000, China.
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153
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Zhou L, Zhang J, Lorenzo JM, Zhang W. Effects of ultrasound emulsification on the properties of pork myofibrillar protein-fat mixed gel. Food Chem 2020; 345:128751. [PMID: 33307434 DOI: 10.1016/j.foodchem.2020.128751] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Revised: 11/26/2020] [Accepted: 11/26/2020] [Indexed: 10/22/2022]
Abstract
This work was aimed to explore the effects of ultrasound as an emulsification method on the properties of pork myofibrillar protein (MP) and fat mixed gel under different ratios (w/v, 15:1, 10:1, 5:1, 1:1, 1:5, 1:10 and 1:15). Results indicated that sonication decreased the hardness, springiness and water holding capacity of gels with the ratios higher than 5:1, while increased these properties with the ratio at 1:15. Sonication also increased the storage modulus value of samples with the ratios lower than 1:10 during 58 to 80 ℃. The effects of ultrasound emulsification on ultrastructure, surface hydrophobicity and free sulfhydryl group contents of samples were different with the changes of ratios. The absolute zeta potential value was increased of all samples after sonication. MP were combined with fat particles after sonication. Our results demonstrate that ultrasound emulsification can be used to improve the properties of higher fat MP gel.
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Affiliation(s)
- Lei Zhou
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Jian Zhang
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Wangang Zhang
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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