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Ridella F, Marcet I, Gutiérrez G, Rendueles M, Díaz M. Characterization of Pickering emulsions stabilized by delipidated egg yolk granular protein nanoparticles crosslinked with ultraviolet radiation. Food Chem 2024; 433:137330. [PMID: 37660604 DOI: 10.1016/j.foodchem.2023.137330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 06/08/2023] [Accepted: 08/28/2023] [Indexed: 09/05/2023]
Abstract
In this study, delipidated egg yolk proteins were used for the first time to prepare nanoparticles by the self-assembling method at pH 8.0, then treated with UV-C as a crosslinking agent, and their stability tested at pH 7.0, which is a more convenient pH for food applications. According to the results obtained, non-irradiated nanoparticles had a size of 431.8 ± 75.7 nm at pH 7.0, but the 10 min UV-C irradiated nanoparticles had an average size of 139.7 ± 5.9 nm. These nanoparticles also showed a high resistance to destabilization by SDS, urea or DTT and noticeable antioxidant and ferrous chelating activities. Pickering emulsions prepared at the nanoparticle concentration of 1 % (w/w) showed the smallest average droplet size and the lowest Turbiscan stability index value after 80 days of storage. All in all, these results have important implications for the utilisation of these proteins as a conventional Pickering emulsifying agent.
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Affiliation(s)
- Florencia Ridella
- Department of Chemical and Environmental Engineering, University of Oviedo, C/ Julián Clavería 8, 33006 Oviedo, Spain
| | - Ismael Marcet
- Department of Chemical and Environmental Engineering, University of Oviedo, C/ Julián Clavería 8, 33006 Oviedo, Spain
| | - Gemma Gutiérrez
- Department of Chemical and Environmental Engineering, University of Oviedo, C/ Julián Clavería 8, 33006 Oviedo, Spain
| | - Manuel Rendueles
- Department of Chemical and Environmental Engineering, University of Oviedo, C/ Julián Clavería 8, 33006 Oviedo, Spain.
| | - Mario Díaz
- Department of Chemical and Environmental Engineering, University of Oviedo, C/ Julián Clavería 8, 33006 Oviedo, Spain
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2
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Designer phospholipids – structural retrieval, chemo-/bio- synthesis and isotopic labeling. Biotechnol Adv 2022; 60:108025. [DOI: 10.1016/j.biotechadv.2022.108025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2022] [Revised: 07/12/2022] [Accepted: 07/26/2022] [Indexed: 11/23/2022]
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3
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Wan Z, Fei T, Clark S, Wang T. Utilization of dairy beta stream to produce phospholipids products by salt precipitation and solvent fractionation. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12595] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Zifan Wan
- Department of Food Science University of Tennessee Knoxville Tennessee USA
- Animal and Dairy Science University of Wisconsin–Platteville Platteville Wisconsin USA
| | - Tao Fei
- Department of Food Science University of Tennessee Knoxville Tennessee USA
| | - Stephanie Clark
- Department of Food Science and Human Nutrition Iowa State University Ames Iowa USA
| | - Tong Wang
- Department of Food Science University of Tennessee Knoxville Tennessee USA
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4
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Price N, Wan Z, Fei T, Clark S, Wang T. Development of Industrially Scalable Method for Phospholipids and Branch‐Chain Fatty Acids of Dairy by‐Product. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12377] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Nathan Price
- Department of Food Science and Human Nutrition Iowa State University 2312 Food Science Building, Ames IA 50011‐1061 USA
| | - Zifan Wan
- Department of Food Science and Human Nutrition Iowa State University 2312 Food Science Building, Ames IA 50011‐1061 USA
- Department of Food Science University of Tennessee Knoxville TN 37996‐4539 USA
| | - Tao Fei
- Department of Food Science and Human Nutrition Iowa State University 2312 Food Science Building, Ames IA 50011‐1061 USA
- Department of Food Science University of Tennessee Knoxville TN 37996‐4539 USA
| | - Stephanie Clark
- Department of Food Science and Human Nutrition Iowa State University 2312 Food Science Building, Ames IA 50011‐1061 USA
| | - Tong Wang
- Department of Food Science and Human Nutrition Iowa State University 2312 Food Science Building, Ames IA 50011‐1061 USA
- Department of Food Science University of Tennessee Knoxville TN 37996‐4539 USA
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5
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Zhang Z, Chen M, Xu W, Zhang W, Zhang T, Guang C, Mu W. Microbial phospholipase D: Identification, modification and application. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.12.020] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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6
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Price N, Fei T, Clark S, Wang T. Application of zinc and calcium acetate to precipitate milk fat globule membrane components from a dairy by-product. J Dairy Sci 2019; 103:1303-1314. [PMID: 31759589 DOI: 10.3168/jds.2019-16892] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2019] [Accepted: 09/03/2019] [Indexed: 11/19/2022]
Abstract
There has been a great deal of interest in developing isolated dairy lipid fractions that are rich in phospholipids (PL), due to their health benefits and functional properties. Dairy by-products that contain elevated levels of PL and milk fat globule membrane (MFGM) proteins can be an excellent source for these isolates. The β stream, a by-product of anhydrous milk fat production, is an excellent candidate because it contains a higher concentration of PL than many other dairy by-products. In this study, we investigated an economically feasible processing method to obtain these valuable components from the β stream. The use of zinc acetate and calcium acetate, along with mild heat treatment and pH adjustment, was effective in precipitating PL and proteins into a pellet fraction. With an additional extraction from the pellet using ethanol (90% at 70°C), a PL-enriched lipid fraction was obtained. The effective precipitation conditions were zinc acetate of 25 mM concentration at pH greater than 6.5 at 30°C, and calcium acetate of greater than 75 mM concentration at pH greater than 6.5 at 60°C. With ethanol extraction, PL recovery of 97.7 ± 1.7% from the zinc acetate precipitate and 94.9 ± 3.7% from calcium acetate precipitate were achieved.
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Affiliation(s)
- Nathan Price
- Department of Food Science and Human Nutrition, Iowa State University, Ames 50011-1061
| | - Tao Fei
- Department of Food Science and Human Nutrition, Iowa State University, Ames 50011-1061; Department of Food Science, University of Tennessee, Knoxville 37996-4539
| | - Stephanie Clark
- Department of Food Science and Human Nutrition, Iowa State University, Ames 50011-1061
| | - Tong Wang
- Department of Food Science and Human Nutrition, Iowa State University, Ames 50011-1061; Department of Food Science, University of Tennessee, Knoxville 37996-4539.
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7
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Chen J, Lin S, Sun N, Bao Z, Shen J, Lu X. Egg yolk phosphatidylcholine: Extraction, purification and its potential neuroprotective effect on PC12 cells. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.03.037] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023] Open
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8
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Sun N, Chen J, Bao Z, Wang D, An B, Lin S. Egg Yolk Phosphatidylethanolamine: Extraction Optimization, Antioxidative Activity, and Molecular Structure Profiling. J Food Sci 2019; 84:1002-1011. [PMID: 30977912 DOI: 10.1111/1750-3841.14512] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2018] [Revised: 01/31/2019] [Accepted: 02/18/2019] [Indexed: 11/30/2022]
Abstract
Although phosphatidylethanolamine (PE) is an important functional phospholipid, there have been very few reports on its antioxidant activity and corresponding molecular composition. Crude PE was extracted from egg yolk with various solvents, and response surface modeling was carried out to determine the optimum extraction conditions for PE, under which the PE content in extracts reached 58.94 µg/mL. The crude PE was purified using silica gel-based column chromatography. High-purity PE (98%), identified by high-performance liquid chromatography-evaporative light-scattering detector, was obtained using isocratic elution with a mixed solvent (chloroform: methanol: acetic acid = 18:5:1) eluent. PE purified from egg yolk exhibited high radical-scavenging activity, determined by electron paramagnetic resonance (EPR). The result was attributed to the high unsaturated fatty acids (83.10%) content in egg yolk PE, and the unsaturated fatty acids were identified as PE-16:0/18:1Δ 9 , PE-16:0/18:2Δ 9,12 , PE-16:0/20:4Δ 5,8,11,14 , PE-18:0/18:1Δ 9 , PE-18:0/18:2Δ 9,12 , and PE-18:0/20:4Δ 5,8,11,14 by MALDI-TOF MS combined with gas chromatography mass spectrometry. PRACTICAL APPLICATION: In this work, an attempt has been made to explore the antioxidant activity of PE that extracted and purified from egg yolk and its corresponding molecular composition. Owing to its plentiful unsaturated fatty acids (83.10%), purified PE from egg yolk exhibited a high radical-scavenging activity that indicated that egg-yolk PE had a strong antioxidant activity, and it might exert possible beneficial effects on the human health.
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Affiliation(s)
- Na Sun
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China
| | - Jin Chen
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China
| | - Zhijie Bao
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China
| | - Di Wang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China
| | - Baihui An
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China
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9
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Price N, Fei T, Clark S, Wang T. Extraction of phospholipids from a dairy by-product (whey protein phospholipid concentrate) using ethanol. J Dairy Sci 2018; 101:8778-8787. [DOI: 10.3168/jds.2018-14950] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2018] [Accepted: 06/15/2018] [Indexed: 11/19/2022]
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10
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Liu H, Liu T, Fan H, Gou M, Li G, Ren H, Wang D, Cheng Z. Corn Lecithin for Injection from Deoiled Corn Germ: Extraction, Composition, and Emulsifying Properties. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700288] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Hongcheng Liu
- School of Food Science and EngineeringJilin Agricultural UniversityChangchun 130118P. R. China
| | - Tingting Liu
- School of Food Science and EngineeringJilin Agricultural UniversityChangchun 130118P. R. China
| | - Hongxiu Fan
- School of Food Science and EngineeringJilin Agricultural UniversityChangchun 130118P. R. China
| | - Mengxing Gou
- School of Food Science and EngineeringJilin Agricultural UniversityChangchun 130118P. R. China
| | - Guijie Li
- School of Food Science and EngineeringJilin Agricultural UniversityChangchun 130118P. R. China
| | - Huahua Ren
- School of Food Science and EngineeringJilin Agricultural UniversityChangchun 130118P. R. China
| | - Dawei Wang
- School of Food Science and EngineeringJilin Agricultural UniversityChangchun 130118P. R. China
| | - Zhiqiang Cheng
- School of Resource and Environmental ScienceJilin Agricultural UniversityChangchun 130118P. R. China
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11
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Ali AH, Zou X, Abed SM, Korma SA, Jin Q, Wang X. Natural phospholipids: Occurrence, biosynthesis, separation, identification, and beneficial health aspects. Crit Rev Food Sci Nutr 2017; 59:253-275. [PMID: 28820277 DOI: 10.1080/10408398.2017.1363714] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
During the last years, phospholipids (PLs) have attracted great attention because of their crucial roles in providing nutritional values, technological and medical applications. There are considerable proofs that PLs have unique nutritional benefits on human health, such as reducing cholesterol absorption, improving liver functions, and decreasing the risk of cardiovascular diseases. PLs are the main structural lipid components of cell and organelle membranes in all living organisms, and therefore, they occur in all organisms and the derived food products. PLs are distinguished by the presence of a hydrophilic head and a hydrophobic tail, consequently they possess amphiphilic features. Due to their unique characteristics, the extraction, separation, and identification of PLs are critical issues to be concerned. This review is focused on the content of PLs classes in several sources (including milk, vegetable oils, egg yolk, and mitochondria). As well, it highlights PLs biosynthesis, and the methodologies applied for PLs extraction and separation, such as solvent extraction and solid-phase extraction. In addition, the determination and quantification of PLs classes by using thin layer chromatography, high-performance liquid chromatography coupled with different detectors, and nuclear magnetic resonance spectroscopy techniques.
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Affiliation(s)
- Abdelmoneim H Ali
- a State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road, Wuxi , Jiangsu , PR China.,b Department of Food Science, Faculty of Agriculture , Zagazig University , Zagazig , Egypt
| | - Xiaoqiang Zou
- a State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road, Wuxi , Jiangsu , PR China
| | - Sherif M Abed
- a State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road, Wuxi , Jiangsu , PR China.,c Food and Dairy Science and Technology Department, Faculty of Environmental Agricultural Science , El Arish University , El Arish , Egypt
| | - Sameh A Korma
- a State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road, Wuxi , Jiangsu , PR China.,b Department of Food Science, Faculty of Agriculture , Zagazig University , Zagazig , Egypt
| | - Qingzhe Jin
- a State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road, Wuxi , Jiangsu , PR China
| | - Xingguo Wang
- a State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road, Wuxi , Jiangsu , PR China
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12
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Wang H, Yao L, Lee SL, Wang T. Extraction of Phospholipids from Egg Yolk Flakes Using Aqueous Alcohols. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-016-2939-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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13
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Ali AH, Zou X, Lu J, Abed SM, Yao Y, Tao G, Jin Q, Wang X. Identification of phospholipids classes and molecular species in different types of egg yolk by using UPLC-Q-TOF-MS. Food Chem 2016; 221:58-66. [PMID: 27979244 DOI: 10.1016/j.foodchem.2016.10.043] [Citation(s) in RCA: 67] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2016] [Revised: 10/08/2016] [Accepted: 10/11/2016] [Indexed: 10/20/2022]
Abstract
Egg phospholipids (PLs) are currently the products of greatest commercial interest with major area of importance in various fields. Therefore, in this study, duck, hen and quail egg yolk PLs were isolated by solvent extraction with chilled acetone precipitation, and subsequently separated and identified by using ultra-performance liquid chromatography with quadrupole-time-of-flight mass spectrometry (UPLC-Q-TOF-MS). Egg PLs were separated on hydrophilic interaction liquid chromatography (HILIC) with ethylene bridged hybrid (BEH) column by gradient elution using acetonitrile/ammonium formate as a mobile phase, and detected by mass spectrometry (MS) under electrospray ionization in positive and negative ion mode. Structural characterizations of 57 molecular species of egg yolk PLs were identified based on MS/MS fragment ion information and elemental composition in MassLynx 4.1 software. The obtained results showed that phosphatidylcholine (16:0-18:1), phosphatidylethanolamine (18:0-20:4), phosphatidylinositol (18:0-18:2), phosphatidylserine (18:0-18:2), sphingomyelin (d18:1/16:0) and lysophosphatidylcholine (16:0) were the predominant species among the different classes of egg yolk phospholipids.
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Affiliation(s)
- Abdelmoneim H Ali
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China; Department of Food Science, Faculty of Agriculture, Zagazig University, 44511 Zagazig, Egypt
| | - Xiaoqiang Zou
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China.
| | - Jian Lu
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China
| | - Sherif M Abed
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China; Food and Dairy Sciences and Technology Department, Faculty of Environmental Agricultural Science, Suez Canal University, 43511 El Arish, Egypt
| | - Yunping Yao
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China
| | - Guanjun Tao
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China
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Wang H, Yao L, Lee SL, Wang T. Simultaneous texturization and extraction of phospholipids from liquid egg yolk using renewable solvents. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201500523] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Hui Wang
- Center for Crops Utilization Research; Iowa State University; Ames IA USA
| | - Linxing Yao
- Department of Food Science and Human Nutrition; Iowa State University; Ames IA USA
| | - Show-Ling Lee
- Department of Food Science and Human Nutrition; Iowa State University; Ames IA USA
| | - Tong Wang
- Center for Crops Utilization Research; Iowa State University; Ames IA USA
- Department of Food Science and Human Nutrition; Iowa State University; Ames IA USA
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