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Agustinisari I, Mulia K, Harimurti N, Nasikin M, Rienoviar, Herawati H, Manalu LP. The Potency of Maillard Conjugates Containing Whey Protein as Natural Emulsifier. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2024; 2024:3254132. [PMID: 38962097 PMCID: PMC11222009 DOI: 10.1155/2024/3254132] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Revised: 04/09/2024] [Accepted: 04/26/2024] [Indexed: 07/05/2024]
Abstract
There is a continued need for the advancement of natural emulsifiers to replace synthetic emulsifiers, driven by human health concerns. This study is aimed at producing protein-polysaccharide conjugates through the Maillard reaction and at evaluating its ability as an emulsifier based on its emulsifying properties. The proteins used in this study were bovine milk whey protein and soy protein isolates, while the polysaccharides were maltodextrin and pectin. The protein-polysaccharide conjugation used a Maillard reaction under dry heating conditions. The protein and polysaccharide mass ratios were 1 : 2 and 1 : 3. The results showed that the types of proteins and polysaccharides and their mass affect the surface tension of the conjugate products. Whey protein-pectin conjugates with a mass ratio of 1 : 2 and a concentration of 1% had the lowest surface tension at 43.77 dyne/cm2. This conjugate sample also showed the highest emulsifying index at 27.20 m2/g. The conjugate powder containing pectin as a polysaccharide showed better emulsifying activity than that of those containing maltodextrin. However, the smallest droplet size of the emulsion (256.5 nm) resulted from the emulsification process using whey protein-maltodextrin conjugates as an emulsifier. The FTIR and gel electrophoresis (SDS-PAGE) analysis confirmed the conjugation formation. In general, protein-polysaccharide conjugates containing whey protein could potentially act as a natural emulsifier for food.
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Affiliation(s)
- Iceu Agustinisari
- Research Center for AgroindustryNational Research and Innovation AgencyKST Soekarno Cibinong, Jl. Raya Jakarta-Bogor KM 46, Cibinong 16911, Indonesia
| | - Kamarza Mulia
- Department of Chemical EngineeringUniversitas Indonesia, Depok 16424, Indonesia
| | - Niken Harimurti
- Research Center for AgroindustryNational Research and Innovation AgencyKST Soekarno Cibinong, Jl. Raya Jakarta-Bogor KM 46, Cibinong 16911, Indonesia
| | - Mohammad Nasikin
- Department of Chemical EngineeringUniversitas Indonesia, Depok 16424, Indonesia
| | - Rienoviar
- Research Center for AgroindustryNational Research and Innovation AgencyKST Soekarno Cibinong, Jl. Raya Jakarta-Bogor KM 46, Cibinong 16911, Indonesia
| | - Heny Herawati
- Research Center for AgroindustryNational Research and Innovation AgencyKST Soekarno Cibinong, Jl. Raya Jakarta-Bogor KM 46, Cibinong 16911, Indonesia
| | - Lamhot Parulian Manalu
- Research Center for AgroindustryNational Research and Innovation AgencyKST Soekarno Cibinong, Jl. Raya Jakarta-Bogor KM 46, Cibinong 16911, Indonesia
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Zheng Y, Davis CR, Howarter JA, Erk KA, Martinez CJ. Spontaneous Emulsions: Adjusting Spontaneity and Phase Behavior by Hydrophilic-Lipophilic Difference-Guided Surfactant, Salt, and Oil Selection. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2022; 38:4276-4286. [PMID: 35357182 DOI: 10.1021/acs.langmuir.1c03444] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Spontaneous emulsion behavior has been difficult to predict and could be influenced by many variables including salinity, temperature, and chemical composition of the oil and surfactant. In this work, the hydrophilic-lipophilic difference (HLD) framework was used to predict the formation of spontaneous emulsions using a mixture of Span-80 and SLES surfactants. The spontaneity and emulsion behavior of different systems were modeled by estimating the HLDmix. The influence of surfactant ratio, salinity, and oil type was investigated. Spontaneous emulsification could only be observed when the HLDmix was between -0.96 and 1.04. Within this range, a negative HLDmix resulted in a greater spontaneity to form o/w emulsion, and a w/o emulsion was more likely to form when the HLDmix was positive. When the HLDmix was close to 0 (between -0.22 and 0.56 in our systems), emulsions were formed in both the oil and aqueous phases with high spontaneity. A combined effect of ultralow interfacial tension, Span-80 micelle swelling, and interfacial turbulence due to Marangoni effects is likely the main mechanism of the spontaneous emulsification observed in this study. A synergistic reduction in interfacial tension was observed between Span-80 and SLES (<1 mN/m). When the HLD of the system was close to 0, a bicontinuous emulsion phase was formed at the oil-water interface. The bicontinuous emulsion broke-up over time due to the ultralow interfacial tension and interfacial turbulence, forming dispersed oil and water droplets. Results from this work provide a practical method to suggest what surfactant composition, salinity, and oil type could promote (or eliminate) the conditions favorable for spontaneous emulsification.
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Affiliation(s)
- Yue Zheng
- School of Materials Engineering, Purdue University, West Lafayette, Indiana 47907, United States
| | - Cole R Davis
- Naval Surface Warfare Center, Crane Division, 300 Highway 361, Crane, Indiana 47522, United States
| | - John A Howarter
- School of Materials Engineering, Purdue University, West Lafayette, Indiana 47907, United States
- Environmental and Ecological Engineering, Purdue University, West Lafayette, Indiana 47907, United States
| | - Kendra A Erk
- School of Materials Engineering, Purdue University, West Lafayette, Indiana 47907, United States
| | - Carlos J Martinez
- School of Materials Engineering, Purdue University, West Lafayette, Indiana 47907, United States
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Zhu JP, Liang MY, Ma YR, White LV, Banwell MG, Teng Y, Lan P. Enzymatic synthesis of an homologous series of long- and very long-chain sucrose esters and evaluation of their emulsifying and biological properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107149] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Marathe SJ, Dedhia N, Singhal RS. Esterification of sugars and polyphenols with fatty acids: techniques, bioactivities, and applications. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2021.12.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Zhan F, Tang X, Sobhy R, Li B, Chen Y. Structural and rheology properties of pea protein isolate‐stabilised emulsion gel: Effect of crosslinking with transglutaminase. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15446] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Fuchao Zhan
- College of Food Science & Technology Huazhong Agricultural University Wuhan China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) Ministry of Education Wuhan China
| | - Xiaomin Tang
- College of Food Science & Technology Huazhong Agricultural University Wuhan China
| | - Remah Sobhy
- College of Food Science & Technology Huazhong Agricultural University Wuhan China
- Department of Biochemistry Faculty of Agriculture Benha University Moshtohor Egypt
| | - Bin Li
- College of Food Science & Technology Huazhong Agricultural University Wuhan China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) Ministry of Education Wuhan China
| | - Yijie Chen
- College of Food Science & Technology Huazhong Agricultural University Wuhan China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) Ministry of Education Wuhan China
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Teng Y, Stewart SG, Hai YW, Li X, Banwell MG, Lan P. Sucrose fatty acid esters: synthesis, emulsifying capacities, biological activities and structure-property profiles. Crit Rev Food Sci Nutr 2020; 61:3297-3317. [PMID: 32746632 DOI: 10.1080/10408398.2020.1798346] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
The notable physical and chemical properties of sucrose fatty acid esters have prompted their use in the chemical industry, especially as surfactants, since 1939. Recently, their now well-recognized value as nutraceuticals and as additives in cosmetics has significantly increased demand for ready access to them. As such a review of current methods for the preparation of sucrose fatty acid esters by both chemical and enzymatic means is warranted and is presented here together with an account of the historical development of these compounds as surfactants (emulsifiers). The somewhat belated recognition of the antimicrobial, anticancer and insecticidal activities of sucrose esters is also discussed along with a commentary on their structure-property profiles.
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Affiliation(s)
- Yinglai Teng
- Institute for Advanced and Applied Chemical Synthesis, Jinan University, Zhuhai, Guangdong, China.,College of Pharmacy, Jinan University, Guangzhou, Guangdong, China
| | - Scott G Stewart
- School of Molecular Sciences, The University of Western Australia (M310), Crawley, Western Australia, Australia.,Research Laboratories, Guangzhou Cardlo Biochemical Technology Co., Ltd, Guangzhou, Guangdong, China
| | - Yao-Wen Hai
- Institute for Advanced and Applied Chemical Synthesis, Jinan University, Zhuhai, Guangdong, China
| | - Xuan Li
- Institute for Advanced and Applied Chemical Synthesis, Jinan University, Zhuhai, Guangdong, China
| | - Martin G Banwell
- Institute for Advanced and Applied Chemical Synthesis, Jinan University, Zhuhai, Guangdong, China.,Research Laboratories, Guangzhou Cardlo Biochemical Technology Co., Ltd, Guangzhou, Guangdong, China.,Research School of Chemistry, Institute of Advanced Studies, The Australian National University, Canberra, Australian Capital Territory, Australia
| | - Ping Lan
- Institute for Advanced and Applied Chemical Synthesis, Jinan University, Zhuhai, Guangdong, China.,College of Pharmacy, Jinan University, Guangzhou, Guangdong, China.,Research Laboratories, Guangzhou Cardlo Biochemical Technology Co., Ltd, Guangzhou, Guangdong, China
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Zhang R, Belwal T, Li L, Lin X, Xu Y, Luo Z. Recent advances in polysaccharides stabilized emulsions for encapsulation and delivery of bioactive food ingredients: A review. Carbohydr Polym 2020; 242:116388. [PMID: 32564856 DOI: 10.1016/j.carbpol.2020.116388] [Citation(s) in RCA: 82] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2020] [Revised: 04/17/2020] [Accepted: 04/27/2020] [Indexed: 12/17/2022]
Abstract
Many bioactive food ingredients were encapsulated in different forms to improve their stability and bioavailability. Emulsions have showed excellent properties in encapsulation, controlled release, and targeted delivery of bioactives. Polysaccharides are widely available and have different structures with different advantages including non-toxic, easily digested, biocompatible and can keep stable over a wide range of pH and temperatures. In this review, the most common polysaccharides and polysaccharide based complexes as emulsifiers to stabilize emulsions in recent ten years are described. The close relationships between the types and structures of polysaccharides and their emulsifying capacities are discussed. In addition, the absorption and bioavailability of bioactive food components loaded in polysaccharide stabilized emulsions are summarized. The main goal of the review is to emphasize the important roles of polysaccharides in stabilizing emulsions. Moreover, speculations regarded to some issues for the further exploration and possible onward developments of polysaccharides stabilized emulsions are also discussed.
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Affiliation(s)
- Ruyuan Zhang
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, People's Republic of China
| | - Tarun Belwal
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, People's Republic of China
| | - Li Li
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, People's Republic of China
| | - Xingyu Lin
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, People's Republic of China
| | - Yanqun Xu
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, People's Republic of China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, People's Republic of China
| | - Zisheng Luo
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, People's Republic of China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, People's Republic of China; Fuli Institute of Food Science, Hangzhou 310058, People's Republic of China.
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