401
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Zhong L, Ma N, Wu Y, Zhao L, Ma G, Pei F, Hu Q. Gastrointestinal fate and antioxidation of β-carotene emulsion prepared by oat protein isolate-Pleurotus ostreatus β-glucan conjugate. Carbohydr Polym 2019; 221:10-20. [DOI: 10.1016/j.carbpol.2019.05.085] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2019] [Revised: 05/28/2019] [Accepted: 05/28/2019] [Indexed: 11/16/2022]
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402
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Doshi B, Hietala S, Sirviö JA, Repo E, Sillanpää M. A powdered orange peel combined carboxymethyl chitosan and its acylated derivative for the emulsification of marine diesel and 2T-oil with different qualities of water. J Mol Liq 2019. [DOI: 10.1016/j.molliq.2019.111327] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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403
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Yuliarti O, Lau ZX, Wee L, Kwan CKJ. Enhancing the stability of oil-in-water emulsion using pectin-lactoferrin complexes. Int J Biol Macromol 2019; 139:421-430. [DOI: 10.1016/j.ijbiomac.2019.07.210] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2019] [Revised: 07/20/2019] [Accepted: 07/30/2019] [Indexed: 11/26/2022]
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404
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Doi T, Wang M, McClements DJ. Impact of proteins and polysaccharides on flavor release from oil-in-water emulsions during simulated cooking. Food Res Int 2019; 125:108549. [PMID: 31554123 DOI: 10.1016/j.foodres.2019.108549] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2019] [Revised: 06/26/2019] [Accepted: 07/10/2019] [Indexed: 01/22/2023]
Abstract
Our objective was to establish the influence of biopolymer additives on the flavor release profiles of model food emulsions during simulated cooking. Allyl methyl disulfide (AMDS), a volatile hydrophobic flavor found in garlic, was used as a model aroma. This type of flavor compound is easily lost from foods during thermal processing and so there is a need to identify effective strategies to improve its retention and modulate its release profile. The impact of protein (sodium caseinate and whey protein) and polysaccharide (maltodextrin, xanthan gum, sodium alginate, corn starch, methyl cellulose, and β-cyclodextrin) addition (0.5%) on the flavor retention profile of AMDS-loaded emulsions subjected to simulated cooking was determined. Corn oil was used as the oil phase to formulate the oil-in-water emulsions. Emulsions were heated from room temperature to boiling and then held for 30 min to establish the impact of biopolymer addition on their flavor retention profiles. The impact of biopolymer concentration on flavor retention was also studied using maltodextrin (0-40%) and xanthan gum (0-0.5%). The flavor retention profiles of the emulsions containing 0.5% maltodextrin, sodium alginate, whey protein, sodium caseinate, or corn starch, were the same as those as the control (no additives). Conversely, addition of 0.5% methyl cellulose, β-cyclodextrin, or xanthan gum led to faster flavor release during cooking. The thermal stability of the emulsions appeared to be the dominant factor determining their flavor release: additives that promoted coalescence during heating led to faster flavor release. Moreover, addition of high levels of maltodextrin and xanthan gum promoted depletion flocculation, which also led to faster flavor release during heating. In contrast, there appeared to be no correlation between emulsion viscosity and the flavor release profile. These results are important for designing emulsion-based food products, such as sauces and soups, with controlled flavor release profiles during cooking.
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Affiliation(s)
- Takahiko Doi
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Minqi Wang
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
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405
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Costa C, Medronho B, Filipe A, Mira I, Lindman B, Edlund H, Norgren M. Emulsion Formation and Stabilization by Biomolecules: The Leading Role of Cellulose. Polymers (Basel) 2019; 11:E1570. [PMID: 31561633 PMCID: PMC6835308 DOI: 10.3390/polym11101570] [Citation(s) in RCA: 79] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2019] [Revised: 09/23/2019] [Accepted: 09/23/2019] [Indexed: 01/28/2023] Open
Abstract
Emulsion stabilization by native cellulose has been mainly hampered because of its insolubility in water. Chemical modification is normally needed to obtain water-soluble cellulose derivatives. These modified celluloses have been widely used for a range of applications by the food, cosmetic, pharmaceutic, paint and construction industries. In most cases, the modified celluloses are used as rheology modifiers (thickeners) or as emulsifying agents. In the last decade, the structural features of cellulose have been revisited, with particular focus on its structural anisotropy (amphiphilicity) and the molecular interactions leading to its resistance to dissolution. The amphiphilic behavior of native cellulose is evidenced by its capacity to adsorb at the interface between oil and aqueous solvent solutions, thus being capable of stabilizing emulsions. In this overview, the fundamentals of emulsion formation and stabilization by biomolecules are briefly revisited before different aspects around the emerging role of cellulose as emulsion stabilizer are addressed in detail. Particular focus is given to systems stabilized by native cellulose, either molecularly-dissolved or not (Pickering-like effect).
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Affiliation(s)
- Carolina Costa
- FSCN, Surface and Colloid Engineering, Mid Sweden University, SE-851 70 Sundsvall, Sweden; (C.C.); (B.L.); (H.E.)
| | - Bruno Medronho
- FSCN, Surface and Colloid Engineering, Mid Sweden University, SE-851 70 Sundsvall, Sweden; (C.C.); (B.L.); (H.E.)
- Faculty of Sciences and Technology (MeditBio), Ed. 8, University of Algarve, Campus de Gambelas, 8005-139 Faro, Portugal;
| | - Alexandra Filipe
- Faculty of Sciences and Technology (MeditBio), Ed. 8, University of Algarve, Campus de Gambelas, 8005-139 Faro, Portugal;
| | - Isabel Mira
- RISE, Bioscience and Materials, SE-114 28 Stockholm, Sweden;
| | - Björn Lindman
- FSCN, Surface and Colloid Engineering, Mid Sweden University, SE-851 70 Sundsvall, Sweden; (C.C.); (B.L.); (H.E.)
| | - Håkan Edlund
- FSCN, Surface and Colloid Engineering, Mid Sweden University, SE-851 70 Sundsvall, Sweden; (C.C.); (B.L.); (H.E.)
| | - Magnus Norgren
- FSCN, Surface and Colloid Engineering, Mid Sweden University, SE-851 70 Sundsvall, Sweden; (C.C.); (B.L.); (H.E.)
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406
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Kharat M, McClements DJ. Recent advances in colloidal delivery systems for nutraceuticals: A case study - Delivery by Design of curcumin. J Colloid Interface Sci 2019; 557:506-518. [PMID: 31542691 DOI: 10.1016/j.jcis.2019.09.045] [Citation(s) in RCA: 95] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2019] [Revised: 09/11/2019] [Accepted: 09/12/2019] [Indexed: 01/27/2023]
Abstract
Curcumin is a polyphenolic compound found in turmeric (Curcuma longa) rhizome that has potential biological benefits, including antioxidant, antimicrobial, anti-inflammatory, and anti-cancer activity. Incorporation of curcumin into functional food and beverage products, however, is challenging due to its low water-solubility, poor chemical stability, rapid metabolism, and low oral bioavailability. Researchers are, therefore developing a suite of particle-based delivery systems to maximize the potential health benefits of curcumin. Colloidal delivery systems, such as micelles, microemulsions, nanoemulsions, emulsions, solid lipid nanoparticles, nanostructured lipid carriers, biopolymer nanoparticles, and microgels have all been developed for this purpose. The functional performance of each of these delivery systems depends on its structure and physicochemical properties, such as particle composition, particle size, morphology, physicochemical stability, optical properties, rheology, and sensory attributes. As a result, each delivery system has its advantages and disadvantages for particular applications. Consequently, a delivery system must be specifically designed for the particular bioactive agent to be encapsulated, as well as the particular food matrix it will be incorporated into. In this review, we highlight the potential of the Delivery by Design (DbD) approach for identifying and selecting the most appropriate colloidal delivery system for a particular food application, using curcumin as a model bioactive agent.
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Affiliation(s)
- Mahesh Kharat
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
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407
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Berni P, Pinheiro AC, Bourbon AI, Guimarães M, Canniatti-Brazaca SG, Vicente AA. Characterization of the behavior of carotenoids from pitanga ( Eugenia uniflora) and buriti ( Mauritia flexuosa) during microemulsion production and in a dynamic gastrointestinal system. Journal of Food Science and Technology 2019; 57:650-662. [PMID: 32116374 DOI: 10.1007/s13197-019-04097-7] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/10/2018] [Accepted: 09/06/2019] [Indexed: 10/26/2022]
Abstract
Uncommon tropical fruits are emerging as raw-material for new food products with health benefits. This work aimed at formulating and processing microemulsions from pitanga (Eugenia uniflora) and buriti (Mauritia flexuosa) fruits, since they are very rich in carotenoids (particularly lycopene and β-carotene), in order to encapsulate and increase carotenoids' bioaccessibility. Pitanga and buriti microemulsions were produced by applying a direct processing (high-speed homogenization at 15,000 rpm and ultrasound with 20 kHz probe at 40% amplitude) of the whole pulp together with surfactant (Tween 80 or Whey Protein Isolate at 2%) and corn oil (5%). All treatments (HSH-US for 0-4, 4-0, 4-4, 4-8 min-min) applied were able to increase the amount of carotenoid released. However, the processing also decreased the total amount of carotenoids in the whole pulp of studied fruits. The impact of processing during microemulsion production was not severe. The overall data suggest that the presence of surfactant and oil during processing may protect the carotenoids in fruits and microemulsions. Final recovery of total carotenoids, after passing the samples through a dynamic gastrointestinal system that simulates the human digestion, was higher for microemulsions than for whole pulps. High losses of total carotenoids in buriti and β-carotene and lycopene in pitanga occurred during jejunum and ileum phases. The present work confirms that it is possible to increase β-carotene and lycopene bioaccessibility from fruits by directly processing microemulsions (p < 0.01).
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Affiliation(s)
- Paulo Berni
- 1Department of Agri-Food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of São Paulo, Avenida Pádua Dias, 11, Piracicaba, SP 13416-900 Brazil
| | - Ana Cristina Pinheiro
- 2Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
- 3Instituto de Biologia Experimental e Tecnológica, Avenida da República, Quinta-do-Marquês, Estação Agronómica Nacional, Apartado 12, 2781-901 Oeiras, Portugal
| | - Ana Isabel Bourbon
- 2Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Maura Guimarães
- 2Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Solange G Canniatti-Brazaca
- 1Department of Agri-Food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of São Paulo, Avenida Pádua Dias, 11, Piracicaba, SP 13416-900 Brazil
| | - Antonio A Vicente
- 2Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
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408
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Chen X, Zhang Y, Han Y, Li Q, Wu L, Zhang J, Zhong X, Xie J, Shao S, Zhang Y, Wu Z. Emulsifying Properties of Polysaccharide Conjugates Prepared from Chin-Brick Tea. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:10165-10173. [PMID: 31398024 DOI: 10.1021/acs.jafc.9b03161] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Chin-brick tea polysaccharide conjugates (TPC-C) were prepared to study their emulsion capabilities. Interfacial tension and the effects of some factors, such as storage time, metal ion concentrations (Na+, Ca2+), pH (2.0-8.0), and heat treatment (70-100 °C) on the emulsions stabilized by TPC-C were studied. The interfacial tension of TPC-C (10.88 mN/m) was lower than that of gum arabic (15.18 mN/m) at a concentration of 0.08%. As the TPC-C concentration increased from 0.1 to 3.0 wt %, the mean particle diameter (MPD) (d32) of emulsions stabilized by TPC-C decreased from 1.88 to 0.16 μm. Furthermore, at a concentration of 0.5 wt % or higher, the MPD (d32) of emulsions stabilized by TPC-C at 25 and 60 °C for 10 days was between 0.20 and 0.50 μm. In the tested pH conditions from 2.0 to 8.0, the MPD (d32) of emulsions stabilized by 2.0 wt % TPC-C was less than 0.20 μm. At Na+ concentration conditions between 0.10 and 0.50 mol/L, the MPD (d32) of emulsions was between 0.19 and 0.20 μm, and the zeta potential values varied from -34.10 to -32.60 mV. However, with an increasing Ca2+ concentration from 0.01 to 0.05 mol/L, the MPD (d32) of emulsions was between 0.20 and 21.65 μm, and the zeta potential raised sharply from -34.10 to -28.46 mV. The emulsions stabilized by TPC-C have a decent storage stability after a high-temperature heat treatment. Overall, tea polysaccharide conjugates strongly stabilized the emulsions, which support their new application as natural emulsifiers.
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Affiliation(s)
- Xiaoqiang Chen
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education) , Hubei University of Technology , Wuhan 430068 , China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology and Business University (BTBU) , Beijing 100048 , China
| | - Yuntian Zhang
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education) , Hubei University of Technology , Wuhan 430068 , China
| | - Yu Han
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education) , Hubei University of Technology , Wuhan 430068 , China
| | - Qian Li
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education) , Hubei University of Technology , Wuhan 430068 , China
| | - Li Wu
- Department of Ophthalmology , Renmin Hospital of Wuhan University , Wuhan 430060 , China
| | - Jia Zhang
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education) , Hubei University of Technology , Wuhan 430068 , China
| | - Xiaoling Zhong
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education) , Hubei University of Technology , Wuhan 430068 , China
| | - Jianchun Xie
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology and Business University (BTBU) , Beijing 100048 , China
| | - Shengrong Shao
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education) , Hubei University of Technology , Wuhan 430068 , China
| | - Yinjun Zhang
- College of Biotechnology and Bioengineering , Zhejiang University of Technology , Hangzhou 310014 , China
| | - Zhengqi Wu
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education) , Hubei University of Technology , Wuhan 430068 , China
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409
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Preparation and properties of OSA-modified taro starches and their application for stabilizing Pickering emulsions. Int J Biol Macromol 2019; 137:277-285. [DOI: 10.1016/j.ijbiomac.2019.06.230] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Revised: 06/21/2019] [Accepted: 06/28/2019] [Indexed: 01/31/2023]
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410
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Food emulsifiers based on milk fat globule membranes and their interactions with calcium and casein phosphoproteins. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.005] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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411
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Li R, Peng S, Zhang R, Dai T, Fu G, Wan Y, Liu C, McClements DJ. Formation and characterization of oil-in-water emulsions stabilized by polyphenol-polysaccharide complexes: Tannic acid and β-glucan. Food Res Int 2019; 123:266-275. [DOI: 10.1016/j.foodres.2019.05.005] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Revised: 04/29/2019] [Accepted: 05/02/2019] [Indexed: 11/28/2022]
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412
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Albert C, Beladjine M, Tsapis N, Fattal E, Agnely F, Huang N. Pickering emulsions: Preparation processes, key parameters governing their properties and potential for pharmaceutical applications. J Control Release 2019; 309:302-332. [DOI: 10.1016/j.jconrel.2019.07.003] [Citation(s) in RCA: 113] [Impact Index Per Article: 22.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2019] [Revised: 07/05/2019] [Accepted: 07/06/2019] [Indexed: 12/18/2022]
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413
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Ai C, Guo X, Lin J, Zhang T, Meng H. Characterization of the properties of amphiphilic, alkaline soluble polysaccharides from sugar beet pulp. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.022] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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414
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Lv D, Chen F, Yin L, Liu C. Emulsifying properties of wheat bran arabinoxylan modified with whey protein isolate using the Maillard reaction. J DISPER SCI TECHNOL 2019. [DOI: 10.1080/01932691.2019.1650757] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Dingyang Lv
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Fusheng Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Lijun Yin
- College of Food Science and Nutritional Engineering, China Agricultural University, Haidian, Beijing, China
| | - Chenglong Liu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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415
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Zang X, Wang J, Yu G, Cheng J. Addition of anionic polysaccharides to improve the stability of rice bran protein hydrolysate-stabilized emulsions. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.020] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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416
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Polysaccharides at fluid interfaces of food systems. Adv Colloid Interface Sci 2019; 270:28-37. [PMID: 31158575 DOI: 10.1016/j.cis.2019.05.008] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2019] [Revised: 05/21/2019] [Accepted: 05/23/2019] [Indexed: 02/07/2023]
Abstract
Fabrication of next generation polysaccharides with interfacial properties is driven by the need to create high performance surfactants that operate at extreme environments, as for example in complex food formulations or in the gastrointestinal tract. The present review examines the behaviour of polysaccharides at fluid food interfaces focusing on their performance in the absence of any other intentionally added interfacially active components. Relevant theoretical principles of colloidal stabilisation using concepts that have been developed for synthetic polymers at interfaces are firstly introduced. The role of protein that in most cases is present in polysaccharide preparations either as contaminant or as integral part of the structure is also discussed. Critical assessment of the literature reveals that although protein may contribute to emulsion formation mostly as an anchor for polysaccharides to attach, it is not the determinant factor for the long-term emulsion stability, irrespectively of polysaccharide structure. Interfacial performance of key polysaccharides is also assessed revealing shared characteristics in their modes of adsorption. Conformation of polysaccharides, as affected by the composition of the aqueous solvent needs to be closely controlled, as it seems to be the underlying fundamental cause of stabilisation events and appears to be more important than the constituent polysaccharide sugar-monomers. Finally, polysaccharide adsorption is better understood by regarding them as copolymers, as this approach may assist to better control their properties with the aim to create the next generation biosurfactants.
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417
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Cheng C, Yu X, McClements DJ, Huang Q, Tang H, Yu K, Xiang X, Chen P, Wang X, Deng Q. Effect of flaxseed polyphenols on physical stability and oxidative stability of flaxseed oil-in-water nanoemulsions. Food Chem 2019; 301:125207. [PMID: 31377621 DOI: 10.1016/j.foodchem.2019.125207] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2019] [Revised: 07/05/2019] [Accepted: 07/18/2019] [Indexed: 12/12/2022]
Abstract
Recent studies have shown that the high susceptibility of flaxseed oil nanoemulsions to lipid oxidation limits their incorporation into functional foods and beverages. For this reason, the impact of various flaxseed phenolic extracts on the physical and oxidative stability of flaxseed oil nanoemulsions was investigated. Flaxseed lignan extract (FLE) and secoisolariciresinol (SECO) exhibited antioxidant activity whereas secoisolariciresinol diglucoside (SDG) and p-coumaric acid (CouA) exhibited prooxidant activity in the flaxseed oil nanoemulsions. The antioxidant potential of flaxseed phenolics in the nanoemulsions was as follows: SECO < CouA < SDG ≈ FLE. Moreover, the antioxidant/prooxidant activity of the phenolics was also related to their free radical scavenging activity and partitioning in the nanoemulsions. Our results suggested that both SECO and FLE were good plant-based antioxidants for improving the stability of flaxseed oil nanoemulsions.
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Affiliation(s)
- Chen Cheng
- Oil Crops Research Institute, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Xiao Yu
- College of Food and Biological Engineering, Henan Collaborative Innovation Center for Food Production and Safety, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450002, China
| | | | - Qingde Huang
- Oil Crops Research Institute, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Hu Tang
- Oil Crops Research Institute, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Kun Yu
- Oil Crops Research Institute, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Xia Xiang
- Oil Crops Research Institute, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Peng Chen
- Oil Crops Research Institute, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Xintian Wang
- Oil Crops Research Institute, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Qianchun Deng
- Oil Crops Research Institute, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Chinese Academy of Agricultural Sciences, Wuhan 430062, China.
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418
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Cicatiello P, Stanzione I, Dardano P, De Stefano L, Birolo L, De Chiaro A, Monti DM, Petruk G, D'Errico G, Giardina P. Characterization of a Surface-Active Protein Extracted from a Marine Strain of Penicillium chrysogenum. Int J Mol Sci 2019; 20:ijms20133242. [PMID: 31269636 PMCID: PMC6651339 DOI: 10.3390/ijms20133242] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2019] [Revised: 06/26/2019] [Accepted: 06/27/2019] [Indexed: 11/17/2022] Open
Abstract
Marine microorganisms represent a reservoir of new promising secondary metabolites. Surface-active proteins with good emulsification activity can be isolated from fungal species that inhabit the marine environment and can be promising candidates for different biotechnological applications. In this study a novel surface-active protein, named Sap-Pc, was purified from a marine strain of Penicillium chrysogenum. The effect of salt concentration and temperature on protein production was analyzed, and a purification method was set up. The purified protein, identified as Pc13g06930, was annotated as a hypothetical protein. It was able to form emulsions, which were stable for at least one month, with an emulsification index comparable to that of other known surface-active proteins. The surface tension reduction was analyzed as function of protein concentration and a critical micellar concentration of 2 μM was determined. At neutral or alkaline pH, secondary structure changes were monitored over time, concurrently with the appearance of protein precipitation. Formation of amyloid-like fibrils of SAP-Pc was demonstrated by spectroscopic and microscopic analyses. Moreover, the effect of protein concentration, a parameter affecting kinetics of fibril formation, was investigated and an on-pathway involvement of micellar aggregates during the fibril formation process was suggested.
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Affiliation(s)
- Paola Cicatiello
- Department of Chemical Sciences, University of Naples (Federico II), Via Cinthia, 80126 Naples, Italy
| | - Ilaria Stanzione
- Department of Chemical Sciences, University of Naples (Federico II), Via Cinthia, 80126 Naples, Italy
| | - Principia Dardano
- Institute for Microelectronics and Microsystems, Unit of Naples-National Research Council, Via P. Castellino 111, 80127 Naples, Italy
| | - Luca De Stefano
- Institute for Microelectronics and Microsystems, Unit of Naples-National Research Council, Via P. Castellino 111, 80127 Naples, Italy
| | - Leila Birolo
- Department of Chemical Sciences, University of Naples (Federico II), Via Cinthia, 80126 Naples, Italy
| | - Addolorata De Chiaro
- Department of Chemical Sciences, University of Naples (Federico II), Via Cinthia, 80126 Naples, Italy
| | - Daria Maria Monti
- Department of Chemical Sciences, University of Naples (Federico II), Via Cinthia, 80126 Naples, Italy
| | - Ganna Petruk
- Department of Chemical Sciences, University of Naples (Federico II), Via Cinthia, 80126 Naples, Italy
| | - Gerardino D'Errico
- Department of Chemical Sciences, University of Naples (Federico II), Via Cinthia, 80126 Naples, Italy
| | - Paola Giardina
- Department of Chemical Sciences, University of Naples (Federico II), Via Cinthia, 80126 Naples, Italy.
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419
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Koo CKW, Chung C, Fu JTR, Sher A, Rousset P, McClements DJ. Impact of sodium caseinate, soy lecithin and carrageenan on functionality of oil-in-water emulsions. Food Res Int 2019; 123:779-789. [PMID: 31285028 DOI: 10.1016/j.foodres.2019.05.043] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2018] [Revised: 05/01/2019] [Accepted: 05/08/2019] [Indexed: 01/19/2023]
Abstract
Oil-in-water emulsions are the main component of creamers, which are used to cream cold or hot coffee. These emulsions must provide the required lightening power and remain physically stable when introduced into hot acidic coffee solutions. In this study, model oil-in-water emulsions stabilized with mixed emulsifiers of sodium caseinate (0.5%) and soy lecithin (0.5%) were fabricated and their physical properties were examined over a range of pH values (pH 3.5 to 7). These model oil-in-water emulsions had strong lightening power (L* ≈ 87) and good physical stability from pH 5.5 to 7 but were unstable to gravitational separation below pH 5 due to caseinate aggregation around its isoelectric point. Addition of λ-carrageenan (0.05 to 0.175%) to the formulations prior to homogenization effectively improved their pH stability, while addition of κ-carrageenan was ineffective. The significantly higher level of sulfated ester groups in λ-carrageenan may have created a strong electrostatic repulsion between the oil particles, inhibiting their association. Our study suggests that some of the caseinate in coffee creamers can be replaced with plant-based lecithins, but that a plant-based polysaccharide is also needed to ensure their stability when added to hot acidic coffees.
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Affiliation(s)
- Charmaine K W Koo
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Cheryl Chung
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Jun-Tse Ray Fu
- Nestlé Development Center Marysville, 809 Collins Av, Marysville, OH 43040, USA
| | - Alexander Sher
- Nestlé Development Center Marysville, 809 Collins Av, Marysville, OH 43040, USA
| | - Philippe Rousset
- Nestlé Development Center Marysville, 809 Collins Av, Marysville, OH 43040, USA
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420
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Zhu Y, Gao H, Liu W, Zou L, McClements DJ. A review of the rheological properties of dilute and concentrated food emulsions. J Texture Stud 2019; 51:45-55. [PMID: 31107991 DOI: 10.1111/jtxs.12444] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2019] [Revised: 05/06/2019] [Accepted: 05/10/2019] [Indexed: 12/11/2022]
Abstract
Rheology is a powerful and versatile analytical tool for providing information about changes in the composition, structure, and interactions of food emulsions. Moreover, an understanding of emulsion rheology is essential for designing efficient food processing operations and emulsion-based foods with the desired physicochemical, sensory, and nutritional attributes, such as appearance, texture, flavor, shelf life, and bioavailability. This article provides a brief overview of the current understanding of food emulsions, with a focus on how their viscosity is related to the properties of the emulsion droplets present.
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Affiliation(s)
- Yuqing Zhu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Hongxia Gao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - David Julian McClements
- Biopolymers & Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts
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421
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Li S, Li C, Yang Y, He X, Zhang B, Fu X, Tan CP, Huang Q. Starch granules as Pickering emulsifiers: Role of octenylsuccinylation and particle size. Food Chem 2019; 283:437-444. [DOI: 10.1016/j.foodchem.2019.01.020] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2018] [Revised: 11/05/2018] [Accepted: 01/03/2019] [Indexed: 02/07/2023]
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422
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Zhang R, Wu W, Zhang Z, Lv S, Xing B, McClements DJ. Impact of Food Emulsions on the Bioaccessibility of Hydrophobic Pesticide Residues in Co-Ingested Natural Products: Influence of Emulsifier and Dietary Fiber Type. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:6032-6040. [PMID: 31083996 DOI: 10.1021/acs.jafc.8b06930] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
In the typical Western diet, fruits and vegetables are often consumed with food products that exist as oil-in-water emulsions, such as creams, dressings, and sauces. Studies have shown that coingestion of fruits and vegetables with emulsions can increase the bioavailability of beneficial lipophilic bioactive agents, such as nutraceuticals or vitamins. Agricultural produce, however, may also be contaminated with low levels of detrimental lipophilic agents, such as hydrophobic pesticides. We therefore examined the impact of coingesting a common agricultural product (tomatoes) with model food emulsions on the bioaccessibility of a hydrophobic pesticide (chlorpyrifos). The impact of emulsifier types (phospholipids, whey protein, Tween 80) and dietary fiber types (xanthan, chitosan, β-glucan) on the bioaccessibility of the pesticide was measured using a simulated gastrointestinal model. Chlorpyrifos bioaccessibility depended on the type of emulsifier used to formulate the emulsions: phospholipids > Tween 80 > whey protein. Dietary fiber type also influenced pesticide bioaccessibility by an amount that depended on the nature of the emulsifier used. Overall, our results suggest that the bioaccessibility of undesirable pesticides on fruits and vegetables will depend on the nature of the emulsions they are consumed with.
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Affiliation(s)
- Ruojie Zhang
- Department of Food Science , University of Massachusetts Amherst , Amherst , Massachusetts 01003 , United States
| | - Wenhao Wu
- Stockbridge School of Agriculture , University of Massachusetts , Amherst , Massachusetts 01003 , United States
| | - Zipei Zhang
- Department of Food Science , University of Massachusetts Amherst , Amherst , Massachusetts 01003 , United States
| | - Shanshan Lv
- Department of Food Science , University of Massachusetts Amherst , Amherst , Massachusetts 01003 , United States
- Key Laboratory of Bio-based Material Science and Technology (Ministry of Education), College of Material Science and Engineering , Northeast Forestry University , Harbin , 150040 , People's Republic of China
| | - Baoshan Xing
- Stockbridge School of Agriculture , University of Massachusetts , Amherst , Massachusetts 01003 , United States
| | - David Julian McClements
- Laboratory for Environmental Health NanoScience, Center for Nanotechnology and Nanotoxicology, T. H. Chan School of Public Health , Harvard University 665 Huntington Avenue , Boston , Massachusetts 02115 , United States
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423
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Jalali-Jivan M, Abbasi S, Scanlon MG. Microemulsion as nanoreactor for lutein extraction: Optimization for ultrasound pretreatment. J Food Biochem 2019; 43:e12929. [PMID: 31368559 DOI: 10.1111/jfbc.12929] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 05/06/2019] [Accepted: 05/12/2019] [Indexed: 12/19/2022]
Abstract
In the present study, the capability of microemulsion technique, as a novel technique for synchronous extraction and solubilization of lipophilic compounds, on lutein extraction from marigold petals was investigated. Under the optimized sonication (amplitude 100%, 120 s, 25°C), the extraction efficiency increased (85%) using SDS:ethanol (1:2)-based ME. Moreover, sonication led to smaller droplets (12-163 nm) with favorable thermodynamic stability. In addition, the developed MEs showed higher thermal and especially UV stability in comparison to organic solvent extracts which were fainted with first-order kinetics. It was also found that co-surfactant could be eliminated from formulation on the expense of the optimized sonication, was valuable output form industrial point of view. These findings revealed the high potential of ultrasound technique on the extraction and solubilization of lutein by ME technique which can be directly utilized in lutein-enriched functional foods and beverages. PRACTICAL APPLICATIONS: From applicability point of view, the solvent extracted compounds cannot be easily dissolved in food or pharmaceutical systems that are mostly hydrophilic. Therefore, microemulsions (MEs), as green and environmentally friendly food-grade systems, due to their potential capability for simultaneous extraction and solubilization of carotenoids are of great interest. Therefore, the present study confirmed the practical ability of MEs in lutein extraction and protection. All in all, the developed lutein MEs with high lutein extraction capacity and superior lutein chemical stability against thermal treatment and especially UV radiation is an original finding which allows design of new functional foods and could be potentially useful for enriching foods, pharmaceuticals, nutraceuticals, and supplement formulation.
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Affiliation(s)
- Mehdi Jalali-Jivan
- Food Colloids and Rheology Lab., Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Soleiman Abbasi
- Food Colloids and Rheology Lab., Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Martin G Scanlon
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
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424
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Yan C, Fu D, McClements DJ, Xu P, Zou L, Zhu Y, Cheng C, Liu W. Rheological and microstructural properties of cold-set emulsion gels fabricated from mixed proteins: Whey protein and lactoferrin. Food Res Int 2019; 119:315-324. [DOI: 10.1016/j.foodres.2019.02.012] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2018] [Revised: 01/14/2019] [Accepted: 02/05/2019] [Indexed: 02/02/2023]
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425
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Pan X, Fang Y, Wang L, Shi Y, Xie M, Xia J, Pei F, Li P, Xiong W, Shen X, Hu Q. Covalent Interaction between Rice Protein Hydrolysates and Chlorogenic Acid: Improving the Stability of Oil-in-Water Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:4023-4030. [PMID: 30901199 DOI: 10.1021/acs.jafc.8b06898] [Citation(s) in RCA: 81] [Impact Index Per Article: 16.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Protein hydrolysates, as surfactants, can scavenge radicals, but their poor distributions at the oil-water interface limit their storage stability. Therefore, we studied covalent interaction between rice protein hydrolysates and chlorogenic acid under alkaline conditions to improve the physical and oxidative stability of oil-in-water emulsions. Turbidity and particle size measurements demonstrated the formation of hydrolysates-chlorogenic acid complexes, and their covalent interaction resulted in the decrease and redshift of the fluorescence intensity. The emulsifying activity of the hydrolysates could be effectively improved after the covalent interaction with 0.025% chlorogenic acid. The modified emulsions possessed a notable physical stability according to the least changes in size (0.08 μm) and ζ-potential (3.34 mV) of the emulsion ( P > 0.05). Moreover, the covalent interaction endowed modified emulsions with high oxidative stability to effectively inhibit lipid oxidative deterioration during storage. The adsorption of hydrolysates to the emulsion interface was increased by the adequate addition of chlorogenic acid, which resulted in the oil droplet being surrounded by a thicker interfacial film. The covalent interaction between the protein hydrolysates and chlorogenic acid could be used to construct natural emulsion systems with a higher physical and oxidative stability during storage.
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Affiliation(s)
- Xin Pan
- College of Food Science and Engineering , Nanjing University of Finance and Economics/Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety , Nanjing 210023 , China
| | - Yong Fang
- College of Food Science and Engineering , Nanjing University of Finance and Economics/Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety , Nanjing 210023 , China
| | - Lingling Wang
- College of Food Science and Engineering , Nanjing University of Finance and Economics/Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety , Nanjing 210023 , China
| | - Yi Shi
- College of Food Science and Engineering , Nanjing University of Finance and Economics/Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety , Nanjing 210023 , China
| | - Minhao Xie
- College of Food Science and Engineering , Nanjing University of Finance and Economics/Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety , Nanjing 210023 , China
| | - Ji Xia
- College of Food Science and Engineering , Nanjing University of Finance and Economics/Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety , Nanjing 210023 , China
| | - Fei Pei
- College of Food Science and Engineering , Nanjing University of Finance and Economics/Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety , Nanjing 210023 , China
| | - Peng Li
- College of Food Science and Engineering , Nanjing University of Finance and Economics/Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety , Nanjing 210023 , China
| | - Wenfei Xiong
- College of Food Science and Engineering , Nanjing University of Finance and Economics/Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety , Nanjing 210023 , China
| | - Xinchun Shen
- College of Food Science and Engineering , Nanjing University of Finance and Economics/Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety , Nanjing 210023 , China
| | - Qiuhui Hu
- College of Food Science and Engineering , Nanjing University of Finance and Economics/Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety , Nanjing 210023 , China
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426
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Schoener AL, Zhang R, Lv S, Weiss J, McClements DJ. Fabrication of plant-based vitamin D 3-fortified nanoemulsions: influence of carrier oil type on vitamin bioaccessibility. Food Funct 2019; 10:1826-1835. [PMID: 30874272 DOI: 10.1039/c9fo00116f] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The influence of carrier oil type (corn, fish, or flaxseed oil) on the production, stability, and simulated gastrointestinal behavior of vitamin-fortified nanoemulsions was studied. The nanoemulsions were formulated using pea protein as an emulsifier since there is increasing interest in substituting artificial and animal-based food ingredients with natural plant-based alternatives. Lipid digestion and vitamin D3 bioaccessibility were measured when the nanoemulsions were subjected to a three-stage in vitro gastrointestinal tract: oral, gastric, and small intestinal. The majority of all three lipids were digested within the first few minutes in the simulated small intestine, with the corn oil nanoemulsions being digested faster than the fish or flaxseed oils. Moreover, a greater fraction of triglycerides were digested by the end of the small intestine for the corn oil than for the fish and flaxseed oils. For the different carrier oils, vitamin bioaccessibility was ranked: corn oil > flaxseed oil ≈ fish oil. These results suggest that monounsaturated-rich oils (such as corn oil) are better for encapsulating and delivering vitamin D3 than polyunsaturated-rich ones (such as flaxseed or fish oil). The insights gained here may aid in the formulation of more efficacious vitamin-fortified foods and beverages from plant-derived ingredients.
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Affiliation(s)
- Anna Larissa Schoener
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany and Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA.
| | - Ruojie Zhang
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA.
| | - Shanshan Lv
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA.
| | - Jochen Weiss
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany
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427
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Ulaganathan V, Del Castillo L, Webber JL, Ho TT, Ferri JK, Krasowska M, Beattie DA. The influence of pH on the interfacial behaviour of Quillaja bark saponin at the air-solution interface. Colloids Surf B Biointerfaces 2019; 176:412-419. [DOI: 10.1016/j.colsurfb.2019.01.017] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2018] [Revised: 11/29/2018] [Accepted: 01/05/2019] [Indexed: 10/27/2022]
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428
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Xu X, Sun Q, McClements DJ. Enhancing the formation and stability of emulsions using mixed natural emulsifiers: Hydrolyzed rice glutelin and quillaja saponin. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.020] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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429
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Reichert CL, Salminen H, Weiss J. Quillaja Saponin Characteristics and Functional Properties. Annu Rev Food Sci Technol 2019; 10:43-73. [DOI: 10.1146/annurev-food-032818-122010] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Consumer concerns about synthetically derived food additives have increased current research efforts to find naturally occurring alternatives. This review focuses on a group of natural surfactants, the Quillaja saponins, that can be extracted from the Quillaja saponaria Molina tree. Quillaja saponins are triterpenoid saponins comprising a hydrophobic quillaic acid backbone and hydrophilic sugar moieties. Commercially available Quillaja saponin products and their composition and properties are described, and the technofunctionality of Quillaja saponins in a variety of food, cosmetic, and pharmaceutical product applications is discussed. These applications make use of the biological and interfacial activities of Quillaja saponins and their ability to form and stabilize colloidal structures such as emulsions, foams, crystallized lipid particles, heteroaggregates, and micelles. Further emphasis is given to the complexation and functional properties of Quillaja saponins with other cosurfactants to create mixed surfactant systems, an approach that has the potential to facilitate new interfacial structures and novel functionalities.
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Affiliation(s)
- Corina L. Reichert
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany
| | - Hanna Salminen
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany
| | - Jochen Weiss
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany
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430
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Chen XW, Yang XQ. Characterization of Orange Oil Powders and Oleogels Fabricated from Emulsion Templates Stabilized Solely by a Natural Triterpene Saponin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:2637-2646. [PMID: 30721052 DOI: 10.1021/acs.jafc.8b04588] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
A new facile route was reported to use the natural triterpene Quillaja saponin (QS)-stabilized orange emulsions as a template for the development of flavor oil powders and oleogels achieved by the tunable oil fraction and drying mode. A fibrosis network interfacial film from self-assembly of QS at the oil-water interface possibility contributed to the fabrication of stable emulsion precursors and subsequent oil powder and oleogels by packing oil droplets in the network structure. An oil powder containing as high as 93 wt % orange oil was obtained by spray drying, showing excellent stability, flowability, and reconstitution ability. Upon the medium water removal rate of freeze drying, porous structured solid products followed by oleogels by a simple shearing can be formed. Upon oven drying, a translucent oleogel with high oil loading of 98.2 wt % was obtained from the high internal phase emulsion template. The resulting oleogels showed tunable rheological and texture properties, thixotropic recovery by modulating the oil fraction and water evaporation rate, and reversibility to reconstituted emulsions. Structuring liquid oil into solid materials by simply drying the continuous water from solely QS-based emulsions is very encouraging and provides new insights into various functional applications in the fields of foods, pharmaceuticals, cosmetics, and agriculture.
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Affiliation(s)
- Xiao-Wei Chen
- Lipid Technology and Engineering, School of Food Science and Engineering , Henan University of Technology , Zhengzhou , Henan 450001 , People's Republic of China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Department of Food Science and Engineering , South China University of Technology , Guangzhou , Guangdong 510640 , People's Republic of China
| | - Xiao-Quan Yang
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Department of Food Science and Engineering , South China University of Technology , Guangzhou , Guangdong 510640 , People's Republic of China
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431
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Sedaghat Doost A, Nikbakht Nasrabadi M, Kassozi V, Dewettinck K, Stevens CV, Van der Meeren P. Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum – Whey protein isolate nano-complexes. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.009] [Citation(s) in RCA: 66] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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432
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433
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Ebert S, Grossmann L, Hinrichs J, Weiss J. Emulsifying properties of water-soluble proteins extracted from the microalgae Chlorella sorokiniana and Phaeodactylum tricornutum. Food Funct 2019; 10:754-764. [PMID: 30667441 DOI: 10.1039/c8fo02197j] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
This study investigated the formation and stability of emulsions with lyophilized water-soluble protein extracts from two different microalgae species. Lyophilized soluble protein extracts from Chlorella sorokiniana and Phaeodactylum tricornutum with a protein content of 39.2 and 37.2 wt%, respectively, were used. Drop-shape analysis showed them to have considerable interfacial activity at the oil-water interface. The application in emulsions, prepared by high-pressure homogenization (1000 bar, 3 passes, 5.0 wt% oil) further revealed that a concentration of 1.0 wt% soluble protein from Chlorella sorokiniana was sufficient to manufacture an emulsion with a monomodal droplet size distribution and a small volume based mean particle diameter (d43 = 232 ± 22 nm). Emulsions remained stable throughout 7 days of storage (d43,7d = 265 ± 4 nm). In contrast, 3.7 wt% of the respective proteins from Phaeodactylum tricornutum were needed to obtain a stable emulsion (d43 = 334 ± 12 nm and d43,7d = 325 ± 8 nm). Emulsions prepared with both algae fractions showed unusually high salt stabilities up to 500 mM of sodium chloride, with no appreciable changes in volume based mean particle diameter, appearance, or microstructure. Furthermore, model emulsions with soluble lyophilized proteins from Chlorella sorokiniana had a very high stability toward changes in pH (pH ≥ 5), whereas soluble proteins of Phaeodactylum tricornutum showed only a moderate pH stability with the smallest volume based particle size at pH 7.
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Affiliation(s)
- Sandra Ebert
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
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434
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Liu J, Werner U, Funke M, Besenius M, Saaby L, Fanø M, Mu H, Müllertz A. SEDDS for intestinal absorption of insulin: Application of Caco-2 and Caco-2/HT29 co-culture monolayers and intra-jejunal instillation in rats. Int J Pharm 2019; 560:377-384. [PMID: 30790612 DOI: 10.1016/j.ijpharm.2019.02.014] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2018] [Revised: 01/28/2019] [Accepted: 02/12/2019] [Indexed: 01/02/2023]
Abstract
To face the challenges of oral delivery of peptide and protein (P/P) drugs, self-emulsifying drug delivery systems (SEDDSs) containing monoacyl phosphatidylcholine (MAPC), Labrasol (LAB) and medium-chain (MC) monoglycerides as permeation enhancers (PEs) were evaluated for their effect on intestinal absorption of insulin. In this study, insulin was complexed with phosphatidylcholine (SPC) to form an insulin-SPC complex (ins-SPC) with increased lipophilicity. The following three SEDDSs: MCT(MAPC) (MC triglycerides and MAPC included), MCT(RH40) (MC triglycerides and Kolliphor® RH40 included) and LCT(MAPC) (long-chain triglycerides and MAPC included) were loading with ins-SPC (4% or 8% w/w of SPC). Three SEDDSs generated emulsions with droplet sizes between 50 and 470 nm and with zeta potentials between -5 to -25 mV in a simulated intestinal medium. Mucus-secreting Caco-2/HT29-MTX-E12 co-culture and Caco-2 monolayers were used as in vitro cell transport models to investigate insulin permeability. In comparison to insulin HBSS solution, MCT(MAPC) significantly increased the insulin permeability across co-culture and Caco-2 monolayers (2.0-2.5 × 10-7 cm/s). In an intra-jejunal (i.j.) instillation model in rats, MCT(RH40) significantly decreased the rat blood glucose after 0.5 h by 17.0 ± 2.5% and for MCT(MAPC), it was 23.6 ± 10.6%. Furthermore, a lipase inhibitor orlistat was incorporated into MCT(MAPC) to evaluate the effect of lipid digestion on insulin absorption. Results indicated that the incorporation of orlistat did not significantly alter the in vivo insulin absorption. Overall, the SEDDS MCT(MAPC) composed of natural PEs (MAPC and MC glycerides) and synthetic PE (LAB) significantly increased the intestinal absorption of insulin upon i.j. instillation. Although it is not possible to conclude if a single PE is dominating the intestinal absorption of insulin, MCT(MAPC) seems to have the potential for oral insulin delivery.
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Affiliation(s)
- Jingying Liu
- Department of Pharmacy, Faculty of Health and Medical Sciences, University of Copenhagen, 2100 Copenhagen, Denmark
| | - Ulrich Werner
- Diabetes Division in Research and Development, Sanofi-Aventis Deutschland GmbH, K703 65926 Frankfurt, Germany
| | - Mario Funke
- Diabetes Division in Research and Development, Sanofi-Aventis Deutschland GmbH, K703 65926 Frankfurt, Germany
| | - Melissa Besenius
- Diabetes Division in Research and Development, Sanofi-Aventis Deutschland GmbH, K703 65926 Frankfurt, Germany
| | - Lasse Saaby
- Bioneer: FARMA, Faculty of Health and Medical Sciences, University of Copenhagen, 2100 Copenhagen, Denmark
| | - Mathias Fanø
- Bioneer: FARMA, Faculty of Health and Medical Sciences, University of Copenhagen, 2100 Copenhagen, Denmark
| | - Huiling Mu
- Department of Pharmacy, Faculty of Health and Medical Sciences, University of Copenhagen, 2100 Copenhagen, Denmark
| | - Anette Müllertz
- Department of Pharmacy, Faculty of Health and Medical Sciences, University of Copenhagen, 2100 Copenhagen, Denmark; Bioneer: FARMA, Faculty of Health and Medical Sciences, University of Copenhagen, 2100 Copenhagen, Denmark.
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435
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Lv S, Zhang Y, Tan H, Zhang R, McClements DJ. Vitamin E Encapsulation within Oil-in-Water Emulsions: Impact of Emulsifier Type on Physicochemical Stability and Bioaccessibility. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:1521-1529. [PMID: 30663308 DOI: 10.1021/acs.jafc.8b06347] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
The influence of plant-based (gum arabic and quillaja saponin) and animal-based (whey protein isolate, WPI) emulsifiers on the production and stability of vitamin E-fortified emulsions was investigated. Their impact on lipid digestibility and vitamin bioaccessibility was also studied utilizing an in vitro gastrointestinal tract. WPI and saponin produced smaller emulsions than gum arabic. All emulsions had good storage stability at room temperature (4 weeks, pH 7). Saponin- and gum arabic-emulsions were resistant to droplet aggregation from pH 2 to 8 because these emulsifiers generated strong electrosteric repulsion. WPI-coated droplets flocculated around pH 5 due to a reduction in charge near their isoelectric point. Lipid digestion was slower in saponin-emulsions, presumably because the high surface activity of saponins inhibited their removal by bile acids and lipase. Vitamin bioaccessibility was higher in WPI- than in saponin- or gum arabic-emulsions. This information may facilitate the design of more efficacious vitamin-fortified delivery systems.
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Affiliation(s)
- Shanshan Lv
- Key Laboratory of Bio-based Material Science and Technology (Ministry of Education), College of Material Science and Engineering , Northeast Forestry University , Harbin , 150040 , People's Republic of China
- Department of Food Science , University of Massachusetts , Amherst , Massachusetts 01003 , United States
| | - Yanhua Zhang
- Key Laboratory of Bio-based Material Science and Technology (Ministry of Education), College of Material Science and Engineering , Northeast Forestry University , Harbin , 150040 , People's Republic of China
| | - Haiyan Tan
- Key Laboratory of Bio-based Material Science and Technology (Ministry of Education), College of Material Science and Engineering , Northeast Forestry University , Harbin , 150040 , People's Republic of China
| | - Ruojie Zhang
- Department of Food Science , University of Massachusetts , Amherst , Massachusetts 01003 , United States
| | - David Julian McClements
- Department of Food Science , University of Massachusetts , Amherst , Massachusetts 01003 , United States
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436
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Li X, Wu G, Qi X, Zhang H, Wang L, Qian H. Physicochemical properties of stable multilayer nanoemulsion prepared via the spontaneously-ordered adsorption of short and long chains. Food Chem 2019; 274:620-628. [DOI: 10.1016/j.foodchem.2018.09.002] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2018] [Revised: 08/30/2018] [Accepted: 09/01/2018] [Indexed: 12/11/2022]
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437
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Comparison of natural and synthetic surfactants at forming and stabilizing nanoemulsions: Tea saponin, Quillaja saponin, and Tween 80. J Colloid Interface Sci 2019; 536:80-87. [DOI: 10.1016/j.jcis.2018.10.024] [Citation(s) in RCA: 109] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2018] [Revised: 10/09/2018] [Accepted: 10/10/2018] [Indexed: 12/13/2022]
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438
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Pei Y, Wan J, You M, McClements DJ, Li Y, Li B. Impact of whey protein complexation with phytic acid on its emulsification and stabilization properties. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.07.034] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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439
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Salminen H, Bischoff S, Weiss J. Impact of Concentration Ratio on the Formation and Stability of Emulsions Stabilized by Quillaja Saponin – Sodium Caseinate Mixtures. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-018-09563-x] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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440
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Influence of concentration ratio on emulsifying properties of Quillaja saponin - protein or lecithin mixed systems. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2018.10.050] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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441
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Gasa-Falcon A, Odriozola-Serrano I, Oms-Oliu G, Martín-Belloso O. Impact of emulsifier nature and concentration on the stability of β-carotene enriched nanoemulsions during in vitro digestion. Food Funct 2019; 10:713-722. [DOI: 10.1039/c8fo02069h] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
This study reveals the importance of emulsifier nature and concentration used to elaborate nanoemulsions as targeted delivery systems for β-carotene.
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Affiliation(s)
- Ariadna Gasa-Falcon
- Department of Food Technology
- University of Lleida-Agrotecnio Centre
- 25198 Lleida
- Spain
| | | | - Gemma Oms-Oliu
- Department of Food Technology
- University of Lleida-Agrotecnio Centre
- 25198 Lleida
- Spain
| | - Olga Martín-Belloso
- Department of Food Technology
- University of Lleida-Agrotecnio Centre
- 25198 Lleida
- Spain
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442
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Abstract
Cosmetics" really comes from its utilization in Ancient Rome. They were commonly delivered by female slaves known as "cosmetae," which is the place "cosmetics" originated from. Cosmetics are utilized to upgrade appearance. Makeup has been around for a long time. The primary known individuals who utilized cosmetics to upgrade their beauty were the Egyptians. Makeup those days was simply basic eye shading or some material for the body. Presently a-days makeup assumes an imperative job for the two men and women. In developmental brain science, social challenge of appearance reinforces women's wants for perfect beauty. As indicated by "The Origin of Species", people have developed to exchange qualities to future ages through sexual determination that respects the body state of perfect beauty as astounding richness. Also, since women's beauty has as of late been viewed as an upper hand to make social power, a body that satisfies the social guidelines of a culture could accomplish restricted social assets. It's hard to believe, but it’s true, even men have turned out to be more beauty cognizant and are worried about their looks. Cosmetics can be delivered in the natural and hypoallergenic structure to fulfill the needs of clients. Makeup is utilized as a beauty help to help develop the self-esteem and certainty of a person. The significance of cosmetics has expanded the same number of individuals need to remain youthful and alluring. Cosmetics are promptly accessible today as creams, lipstick, scents, eye shadows, nail shines, hair showers and so forth. Different cosmetics like face powder offer gleam to the skin subsequent to applying the base cream. At that point we have lipsticks, which are connected by numerous women all things considered. They are produced using wax and cocoa butter in the ideal sum. Cosmetics like creams, gels, and colognes are utilized consistently by the two women and men. Creams go about as a chemical for the face as a rule. All the more as of late enemy of maturing creams have been made which can hold more youthful looking skin for a long time. The best cleansing specialists are cleansing cream, cleanser and water. Cosmetic creams fill in as skin sustenance for hard, dry and dry skin. It fundamentally greases up, diminishes and expels undesirable earth from the skin. Some famous fat creams that are utilized incorporate Vaseline and Lanolin. Dry creams are utilized in the assembling of cleanser and gelatin which is utilized as a base for the skin. Hair care has turned out to be one of the quickest creating markets in the beauty business. Numerous young fellows swing to oils and gels to keep up and style their hair. Items like hair gels, oils, and moisturizers have been acquainted in the market with assistance ensure hair fall and dandruff. A few callings, similar to the entertainment biz industry, center on the significance of the external appearance. Numerous identities and craftsmen have used makeup to beat the brutal lights and the glare of camera flashes. They know the significance of their looks and keep up them by utilizing an assortment of cosmetics. Their appearance is their most profitable resource and they accept each undertaking to show up as the fans need them to show up. Late research has demonstrated that makeup helps in assurance from destructive beams of the sun. Numerous beauty items producers have used the necessities of individuals to shield themselves and their skin from the beams of the sun. This is an extraordinary achievement on the grounds that prior make up and sun assurance could not mix together. Today Cosmetics help to upgrade our appearance and make us feel increasingly certain. With more cosmetics available today than any other time in recent memory, it ends up clear to us that they assume an extraordinary job in our regular daily existence (Figure 1).
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443
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Li R, Tan Y, Dai T, Zhang R, Fu G, Wan Y, Liu C, McClements DJ. Bioaccessibility and stability of β-carotene encapsulated in plant-based emulsions: impact of emulsifier type and tannic acid. Food Funct 2019; 10:7239-7252. [DOI: 10.1039/c9fo01370a] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
The effect of two plant-based emulsifiers (quillaja saponin, QS and gum arabic, GA) and a polyphenol (tannic acid) on the formation, stability, digestibility, and β-carotene (BC) bioaccessibility of flaxseed oil-in-water emulsions was investigated.
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Affiliation(s)
- Ruyi Li
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Nanchang
- PR China
| | - Yunbing Tan
- Biopolymers and Colloids Laboratory
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
| | - Taotao Dai
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Nanchang
- PR China
| | - Ruojie Zhang
- Biopolymers and Colloids Laboratory
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
| | - Guiming Fu
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Nanchang
- PR China
| | - Yin Wan
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Nanchang
- PR China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Nanchang
- PR China
| | - David Julian McClements
- Biopolymers and Colloids Laboratory
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
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444
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Han JR, Gu LP, Zhang RJ, Shang WH, Yan JN, McClements DJ, Wu HT, Zhu BW, Xiao H. Bioaccessibility and cellular uptake of β-carotene in emulsion-based delivery systems using scallop (Patinopecten yessoensis) gonad protein isolates: effects of carrier oil. Food Funct 2019; 10:49-60. [DOI: 10.1039/c8fo01390j] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Emulsion-based delivery systems were structured using scallop gonad protein isolates as novel food-grade emulsifiers.
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Affiliation(s)
- Jia-Run Han
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian Liaoning 116034
- China
| | - Lu-Ping Gu
- Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
| | - Ruo-Jie Zhang
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
| | - Wen-Hui Shang
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian Liaoning 116034
- China
| | - Jia-Nan Yan
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian Liaoning 116034
- China
| | | | - Hai-Tao Wu
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian Liaoning 116034
- China
- National Engineering Research Center of Seafood
| | - Bei-Wei Zhu
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian Liaoning 116034
- China
- National Engineering Research Center of Seafood
| | - Hang Xiao
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
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445
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Zheng B, Zhang X, Lin H, McClements DJ. Loading natural emulsions with nutraceuticals using the pH-driven method: formation & stability of curcumin-loaded soybean oil bodies. Food Funct 2019; 10:5473-5484. [DOI: 10.1039/c9fo00752k] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
The pH-driven method was used to load curcumin into soymilk. The soymilk had good physical stability but curcumin degradation occurred at higher storage temperatures.
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Affiliation(s)
- Bingjing Zheng
- Biopolymers and Colloids Laboratory
- Department of Food Science
- University of Massachusetts Amherst
- USA
| | - Xiaoyun Zhang
- Biopolymers and Colloids Laboratory
- Department of Food Science
- University of Massachusetts Amherst
- USA
| | - Helen Lin
- Biopolymers and Colloids Laboratory
- Department of Food Science
- University of Massachusetts Amherst
- USA
| | - David Julian McClements
- Biopolymers and Colloids Laboratory
- Department of Food Science
- University of Massachusetts Amherst
- USA
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446
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Ng N, Chen PX, Ghazani SM, Wright AJ, Marangoni A, Goff HD, Joye IJ, Rogers MA. Lipid digestion of oil-in-water emulsions stabilized with low molecular weight surfactants. Food Funct 2019; 10:8195-8207. [DOI: 10.1039/c9fo02210d] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Altering sn-fatty acid position of glycerol mono-oleate (GMO) from sn-1 to sn-2 decreases fatty acid bioaccessibility by 25.9% providing possible strategies to tailor lipemic responses of food emulsions.
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Affiliation(s)
- Natalie Ng
- Department of Food Science
- University of Guelph
- Guelph
- Canada
| | - Peter X. Chen
- Department of Food Science
- University of Guelph
- Guelph
- Canada
- School of Pharmacy
| | | | - Amanda J. Wright
- Human Health & Nutritional Sciences
- University of Guelph
- Guelph
- Canada
| | | | | | - Iris J. Joye
- Department of Food Science
- University of Guelph
- Guelph
- Canada
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447
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High-Pressure Homogenization Pre-Treatment Improved Functional Properties of Oyster Protein Isolate Hydrolysates. Molecules 2018; 23:molecules23123344. [PMID: 30563010 PMCID: PMC6321599 DOI: 10.3390/molecules23123344] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2018] [Revised: 12/14/2018] [Accepted: 12/15/2018] [Indexed: 11/17/2022] Open
Abstract
The effects of HPH (high-pressure homogenization) pre-treatment on the functional properties of OPIH (oyster protein isolates hydrolysates) were studied. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis profiles, solubility, particle size distribution, zeta potential, surface hydrophobicity, emulsifying activity index and microstructure of emulsions were analyzed. Results indicated that HPH pre-treatment increased the accessibility of OPI to trypsin hydrolysis, resulting in decease in particle size, increase in solubility, absolute zeta potential, surface hydrophobicity and emulsifying activity index. In addition, HPH pre-treated OPIH emulsions became more uniform and the particle size of droplets decreased. These results revealed that HPH pre-treatment has the potential to modify the functional properties of OPIH.
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448
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Encapsulation of lutein into swelled cornstarch granules: Structure, stability and in vitro digestion. Food Chem 2018; 268:362-368. [DOI: 10.1016/j.foodchem.2018.06.078] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2018] [Revised: 06/16/2018] [Indexed: 12/31/2022]
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449
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Taha A, Hu T, Zhang Z, Bakry AM, Khalifa I, Pan S, Hu H. Effect of different oils and ultrasound emulsification conditions on the physicochemical properties of emulsions stabilized by soy protein isolate. ULTRASONICS SONOCHEMISTRY 2018; 49:283-293. [PMID: 30172463 DOI: 10.1016/j.ultsonch.2018.08.020] [Citation(s) in RCA: 135] [Impact Index Per Article: 22.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/02/2018] [Revised: 08/07/2018] [Accepted: 08/16/2018] [Indexed: 05/09/2023]
Abstract
The effects of different ultrasound emulsification conditions (20 kHz at 50-55 W cm-2, 40% amplitude for 2, 6, 12 or 18 min) on the physicochemical properties of soybean protein isolate-stabilized emulsions containing medium chain triglycerides (MCT), and long chain triglycerides (LCTs, palm, soybean and rapeseed oils) were investigated. It was found that MCT oil emulsions had the minimum droplet size (d4,3) of 0.5 ± 0.0 µm after ultrasound emulsification for 18 min. Moreover, results indicated that MCT oil emulsions had better emulsion stability (using distilled water as a water phase at neutral pH and room temperature) and higher adsorbed protein amounts at their interface than the LCTs emulsions. However, the absolute zeta (ζ)-potential values of MCT oil emulsions were the lowest among all the oil-in-water emulsions. Interestingly, the particle size of palm oil emulsion decreased after heat treatment at 90 °C for 30 min. In conclusion, high intensity ultrasound (HIU) could be considered as a useful emulsification technology to produce emulsions stabilized by soy protein isolate. However, the physicochemical properties of emulsions were different based on the types of oils as well as HIU time.
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Affiliation(s)
- Ahmed Taha
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China; Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, Egypt
| | - Tan Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Zhuo Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Amr M Bakry
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Ibrahim Khalifa
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Hao Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China.
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450
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Emulsion stabilizing properties of citrus pectin and its interactions with conventional emulsifiers in oil-in-water emulsions. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.07.014] [Citation(s) in RCA: 85] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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