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Cai Y, Huang L, Zhao Q, Zhao D, Zhao M, Van der Meeren P. Hydration effects of insoluble soybean fiber (ISF) on rheological properties and freeze-thaw stability of ISF concentrated emulsions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6920-6928. [PMID: 37300816 DOI: 10.1002/jsfa.12775] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 06/02/2023] [Accepted: 06/10/2023] [Indexed: 06/12/2023]
Abstract
BACKGROUND Concentrated emulsions have been formulated in many foods. The insoluble soybean fiber (ISF) can be utilized as a particle to stabilize concentrated emulsions. However, the approach to control the rheological properties and stability of the ISF concentrated emulsions is still worth investigating. RESULTS In this study, alkali-extracted ISF was hydrated by adding sodium chloride or heating and the prepared concentrated emulsions were subjected to freeze-thawing. Compared with the original hydration method, salinization reduced the absolute ζ-potential of the ISF dispersions to 6 mV, resulting in a lower absolute ζ-potential of the concentrated emulsions, which led to a decreased electrostatic repulsion and the largest droplet size, but to the lowest apparent viscosity, viscoelastic modulus, and stability. By contrast, hydration by heating promoted the interparticle interactions, and then a decreased droplet size (54.5 μm) but with a more densely distributed droplets was observed, together with enhanced viscosity and viscoelasticity properties. The fortified network structure improved the stability of the concentrated emulsions both against high-speed centrifugation and long-term storage. Additionally, secondary emulsification after freeze-thaw further improved the performance of the concentrated emulsions. CONCLUSION The results suggest that the formation and stability of the concentrated emulsion could be regulated by different hydration methods of particles, which could be adjusted according to the practical applications. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yongjian Cai
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Lihua Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Qiangzhong Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Dongrui Zhao
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Paul Van der Meeren
- Particle & Interfacial Technology Group, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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Phycocyanin-rich water-in-oil-in-water (W1/O/W2) double emulsion with nanosized particles: Improved color stability against light exposure. Colloids Surf B Biointerfaces 2022. [DOI: 10.1016/j.colsurfb.2022.112930] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Zhong M, Sun Y, Sun Y, Fang L, Wang Q, Qi B, Li Y. Soy lipophilic protein self-assembled by pH-shift combined with heat treatment: Structure, hydrophobic resveratrol encapsulation, emulsification, and digestion. Food Chem 2022; 394:133514. [PMID: 35728470 DOI: 10.1016/j.foodchem.2022.133514] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2021] [Revised: 05/22/2022] [Accepted: 06/15/2022] [Indexed: 11/28/2022]
Abstract
This study evaluates the effect of pH (pH 3 and 11) and heat treatment (60 °C) in modifying the soybean lipophilic protein (LP) for the development of an encapsulation system to co-deliver resveratrol (Res) and vitamin D3. The structural and functional properties of LP after the modification will change to varying degrees. Meanwhile, Res was loaded into the hydrophobic core of LP, and the resulting Res-loaded structures have a uniform particle size distribution and a high encapsulation efficiency (78%). When the amount of Res encapsulation increases, the emulsification and oxidation resistance of the Pickering emulsion increased; the interfacial tension and interfacial protein adsorption increased to 11.21 mN/m and 97.34%, respectively. During simulated gastrointestinal digestion, the Pickering emulsion prepared with LP-Res nanoparticles at pH 11, 60 °C (pH 11, 60 °C-LP-Res) effectively protected Res and vitamin D3 from degradation or precipitation, indicating a significant increase in bioavailability.
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Affiliation(s)
- Mingming Zhong
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yufan Sun
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yuanda Sun
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Lin Fang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Qi Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; National Research Center of Soybean Engineering and Technology, Harbin 150030, China.
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; National Research Center of Soybean Engineering and Technology, Harbin 150030, China; Heilongjiang Green Food Science Research Institute, Harbin 150028, China.
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Xing Y, Li R, Xue L, Chen M, Lu X, Duan Z, Zhou W, Li J. Double emulsion (W/O/W) gel stabilised by polyglycerol polyricinoleate and calcium caseinate as mangiferin carrier: insights on formulation and stability properties. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15856] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Yuhang Xing
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs Agricultural Products Processing Research Institute Chinese Academy of Tropical Agricultural Sciences Zhanjiang Guangdong 524001 China
- College of Food Science & Technology Huazhong Agricultural University Wuhan Hubei 430070 China
| | - Ruyi Li
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs Agricultural Products Processing Research Institute Chinese Academy of Tropical Agricultural Sciences Zhanjiang Guangdong 524001 China
| | - Lu Xue
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs Agricultural Products Processing Research Institute Chinese Academy of Tropical Agricultural Sciences Zhanjiang Guangdong 524001 China
- College of Food Science & Technology Huazhong Agricultural University Wuhan Hubei 430070 China
| | - Mianhong Chen
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs Agricultural Products Processing Research Institute Chinese Academy of Tropical Agricultural Sciences Zhanjiang Guangdong 524001 China
| | - Xuli Lu
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs Agricultural Products Processing Research Institute Chinese Academy of Tropical Agricultural Sciences Zhanjiang Guangdong 524001 China
| | - Zhihao Duan
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs Agricultural Products Processing Research Institute Chinese Academy of Tropical Agricultural Sciences Zhanjiang Guangdong 524001 China
- College of Tropical Crops Yunnan Agricultural University Pu'er, Yunan 665099 China
| | - Wei Zhou
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs Agricultural Products Processing Research Institute Chinese Academy of Tropical Agricultural Sciences Zhanjiang Guangdong 524001 China
| | - Jihua Li
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs Agricultural Products Processing Research Institute Chinese Academy of Tropical Agricultural Sciences Zhanjiang Guangdong 524001 China
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Regulation Effects of Beeswax in the Intermediate Oil Phase on the Stability, Oral Sensation and Flavor Release Properties of Pickering Double Emulsions. Foods 2022; 11:foods11071039. [PMID: 35407126 PMCID: PMC8997961 DOI: 10.3390/foods11071039] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 03/25/2022] [Accepted: 04/01/2022] [Indexed: 02/01/2023] Open
Abstract
Double emulsions (W/O/W) with compartmentalized structures have attracted a lot of research interests due to their diverse applications in the food industry. Herein, oil phase of double emulsions was gelled with beeswax (BW), and the effects of BW mass ratios (0–8.0%) on the stability, oral sensation, and flavor release profile of the emulsions were investigated. Rheological tests revealed that the mechanical properties of double emulsions were dependent on the mass ratio of BW. With the increase in BW content, double emulsions showed a higher resistance against deformation, and lower friction coefficient with a smoother mouthfeel. Turbiscan analysis showed that the addition of BW improved the stability of double emulsions during a 14 days’ storage, under freeze–thawed, and osmotic pressure conditions, but it did not improve the heating stability of double emulsions. The addition of BW contributed to lower air-emulsion partition coefficients of flavor (2,3-diacetyl) compared to those without the addition of BW at 20 °C and 37 °C, respectively. Furthermore, the addition of BW and its mass ratio significantly altered the flavor release behavior during the open-bottle storage of double emulsions. The response value of 0% BW dropped sharply on the first day of opening storage, showing a burst release behavior. While a slow and sustained release behavior was observed in double emulsions with 8.0% BW. In conclusion, gelation of the intermediate oil phase of double emulsions significantly enhanced the stability of double emulsions with tunable oral sensation and flavor release by varying the mass ratio of beeswax.
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Sanhueza L, García P, Giménez B, Benito JM, Matos M, Gutiérrez G. Encapsulation of Pomegranate Peel Extract ( Punica granatum L.) by Double Emulsions: Effect of the Encapsulation Method and Oil Phase. Foods 2022; 11:foods11030310. [PMID: 35159459 PMCID: PMC8833941 DOI: 10.3390/foods11030310] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 12/30/2021] [Accepted: 01/17/2022] [Indexed: 01/27/2023] Open
Abstract
Pomegranate peel is an agro-industrial waste that can be used as source of punicalagin, a polyphenolic compound with several beneficial effects on health. Since, once extracted, punicalagin is prone to degradation, its encapsulation by double emulsions can be an alternative to protect the active compound and control its release. The aim of this investigation was to evaluate the feasibility of encapsulating pomegranate peel extract (PPE) in double emulsions using different types of oils (castor, soybean, sunflower, Miglyol and orange) in a ratio of 70:30 (oil:PPE) and emulsification methods (direct membrane emulsification and mechanical agitation), using polyglycerol polyricinoleate (PGPR) and Tween 80 as lipophilic and hydrophilic emulsifiers, respectively. Direct membrane emulsification (DME) led to more stable emulsions during storage. Droplet size, span values, morphology and encapsulation efficiency (EE) were better for double emulsions (DEs) prepared by DME than for mechanical agitation (MA). DEs formulated using Miglyol or sunflower oil as the oily phase could be considered as suitable food grade systems to encapsulate punicalagin with concentrations up to 11,000 mg/L of PPE.
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Affiliation(s)
- Leyla Sanhueza
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago 8380000, Chile;
| | - Paula García
- Departamento de Nutrición, Facultad de Medicina, Universidad de Chile, Santiago 8380453, Chile; or
| | - Begoña Giménez
- Departamento de Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Santiago 9170124, Chile;
| | - José Manuel Benito
- Department of Biotechnology and Food Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain;
| | - María Matos
- Department of Chemical and Environmental Engineering, Institute of Biotechnology of Asturias, University of Oviedo, 33006 Oviedo, Spain;
| | - Gemma Gutiérrez
- Department of Chemical and Environmental Engineering, Institute of Biotechnology of Asturias, University of Oviedo, 33006 Oviedo, Spain;
- Correspondence:
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Díaz-Ruiz R, Laca A, Sánchez M, Fernández MR, Matos M, Gutiérrez G. Addition of Trans-Resveratrol-Loaded Highly Concentrated Double Emulsion to Yoghurts: Effect on Physicochemical Properties. Int J Mol Sci 2021; 23:ijms23010085. [PMID: 35008506 PMCID: PMC8744663 DOI: 10.3390/ijms23010085] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 12/15/2021] [Accepted: 12/19/2021] [Indexed: 12/20/2022] Open
Abstract
Trans-resveratrol (RSV) needs to be encapsulated to maintain its beneficial properties on the human body. This is due to its extreme photosensitivity, short biological half-life, and easy oxidation. In this study, the use of double emulsions for RSV encapsulation and their further application on functional yoghurts was studied. Different types of yoghurts were prepared: with and without RSV and with two types of volumetric emulsion formulations (20/80 and 30/70). In order to study the influence of the addition of double emulsions to the physical properties of the prepared yoghurts, they were characterised fresh and after a month under storage at 4 °C, in terms of droplet size, morphology, stability, rheology, texturometry, colorimetry, and antioxidant capacity. Results obtained showed that the presence of emulsion in the yoghurts produced a generalised decrease in the predominant droplet size (from 48 µm to 15-25 µm) and an increase in the stability. Additionally, a predominantly elastic character was observed. The firmness values obtained were very similar for all the yoghurts analysed and did not suffer important modifications with time. A slight colour variation was observed with storage time in the control sample, whereas a more notable variation in the case of emulsion yoghurts was observed. An appreciable increase of the antioxidant capacity of the final functional yoghurt (100 g) was observed when it contained 5-8 mg of RSV. Encapsulated RSV added to yoghurts presented a larger protection against RSV oxidation compared with free RSV, presenting a larger antioxidant inhibition after one month of storage. Moreover, the antioxidant capacity of yoghurts with encapsulated RSV was not affected under storage, since slight reductions (3%) were registered after one month of storage at 4 °C.
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Affiliation(s)
- Rocío Díaz-Ruiz
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain; (R.D.-R.); (A.L.); (M.S.); (M.R.F.); (M.M.)
- Instituto Universitario de Biotecnología de Asturias, University of Oviedo, 33006 Oviedo, Spain
| | - Amanda Laca
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain; (R.D.-R.); (A.L.); (M.S.); (M.R.F.); (M.M.)
| | - Marta Sánchez
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain; (R.D.-R.); (A.L.); (M.S.); (M.R.F.); (M.M.)
| | - Manuel Ramón Fernández
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain; (R.D.-R.); (A.L.); (M.S.); (M.R.F.); (M.M.)
| | - María Matos
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain; (R.D.-R.); (A.L.); (M.S.); (M.R.F.); (M.M.)
- Instituto Universitario de Biotecnología de Asturias, University of Oviedo, 33006 Oviedo, Spain
| | - Gemma Gutiérrez
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain; (R.D.-R.); (A.L.); (M.S.); (M.R.F.); (M.M.)
- Instituto Universitario de Biotecnología de Asturias, University of Oviedo, 33006 Oviedo, Spain
- Correspondence: ; Tel.: +34-985103509; Fax: +34-985103434
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