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Cheng J, Wang J, Cui L. Incorporation of α-Tocopherol into Pea Protein Edible Film Using pH-Shifting and Nanoemulsion Treatments: Enhancing Its Antioxidant Activity without Negative Impacts on Mechanical Properties. Foods 2023; 12:foods12102022. [PMID: 37238840 DOI: 10.3390/foods12102022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 05/08/2023] [Accepted: 05/15/2023] [Indexed: 05/28/2023] Open
Abstract
The aim of this study is to develop an antioxidant film based on pea protein isolate (PPI) without sacrificing the packaging properties. To achieve this, α-tocopherol was incorporated to impart antioxidant activity to the film. We investigated the effects on film properties resulting from the addition of α-tocopherol in a nanoemulsion form and pH-shifting treatment of PPI. The results revealed that direct addition of α-tocopherol into un-treated PPI film disrupted film structure and formed a discontinuous film with rough surface, and thereby significantly decreasing the tensile strength and elongation at break. However, pH-shifting treatment in combination with the α-tocopherol nanoemulsion, formed a smooth and compact film, which greatly improved the mechanical properties. It also significantly changed the color and opacity of PPI film, but had little effects on film solubility, moisture content, and water vapor permeability. After the addition of α-tocopherol, the DPPH scavenging ability of PPI film was greatly improved and the release of α-tocopherol was mainly within the first 6 h. Additionally, pH-shifting and nanoemulsion did not affect the film's antioxidant activity nor the release rate. In conclusion, pH-shifting combined with nanoemulsion is an effective method to incorporate hydrophobic compounds such as α-tocopherol into protein-based edible films without negative impacts on film mechanical properties.
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Affiliation(s)
- Jingjing Cheng
- Department of Nutrition and Integrative Physiology, Florida State University, Tallahassee, FL 32306, USA
| | - Jing Wang
- Department of Nutrition and Integrative Physiology, Florida State University, Tallahassee, FL 32306, USA
| | - Leqi Cui
- Department of Nutrition and Integrative Physiology, Florida State University, Tallahassee, FL 32306, USA
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Siddiqui SA, Bahmid NA, Taha A, Abdel-Moneim AME, Shehata AM, Tan C, Kharazmi MS, Li Y, Assadpour E, Castro-Muñoz R, Jafari SM. Bioactive-loaded nanodelivery systems for the feed and drugs of livestock; purposes, techniques and applications. Adv Colloid Interface Sci 2022; 308:102772. [PMID: 36087561 DOI: 10.1016/j.cis.2022.102772] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 08/22/2022] [Accepted: 09/01/2022] [Indexed: 01/06/2023]
Abstract
Advances in animal husbandry and better performance of livestock results in growing demands for feed and its nutrients, bioactive compounds (bioactives), such as vitamins, minerals, proteins, and phenolics, along with drugs/vaccines. To protect the feed bioactives in unintended circumstances, they can be encapsulated to achieve desired efficacy in animal feeding and nanoencapsulation gives more potential for better protection, absorption and targeted delivery of bioactives. This study reviews structures, properties, and methods of nanoencapsulation for animal feedings and relevant drugs. Essential oil (EOs) and plant extracts are mostly encapsulated bioactives and phytochemicals for poultry diets and chitosan is found as most effective nanocarrier to load EOs and plant extracts. Nanoparticles (NPs) and nanocapsules are frequently studied nanocarriers, which are mostly processed by using the ionotropic/ionic gelation. Nanofibers, nanohydrogels and nanoemulsions are not found yet for their application in feed bioactives. These nanocarriers can have an improved protection, stability, and controlled release of feed bioactives which benefits to additional nutrition for the growth of livestock regardless of the low stability and water solubility of bioactives. For ruminants' feeds, nano-minerals, vitamins, phytochemicals, essential fatty acids, and drugs are encapsulated by NPs to facilitate the delivery to target organs through direct penetration, to improve their bioavailability, to generate more efficient absorption in cells and tissues, and protect them from rapid degradation. Furthermore, safety and regulatory issues, as well as advantages and disadvantages of nanoencapsulation application in animal feeds are also discussed. The review shows an accurate design of NPs can largely mask safety issues with straightforward approaches and awareness of safety concerns is fundamental for better designing of nanoencapsulation systems and commercialization. This review gives an insight of understanding and potential of nanoencapsulation in ruminants and poultry feedings to obtain a better bioavailability of the nutrients and bioactives with improved safety and awareness for better designing of nanoencapsulating systems.
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Affiliation(s)
- Shahida Anusha Siddiqui
- German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Straße 7, 49610 D-Quakenbrück, Germany; Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315 Straubing, Germany
| | - Nur Alim Bahmid
- Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Gading, Playen, Gunungkidul, 55861 Yogyakarta, Indonesia; Agricultural Product Technology Department, Universitas Sulawesi Barat, Majene 90311, Indonesia
| | - Ahmed Taha
- State Research Institute, Center for Physical Sciences and Technology, Saulėtekio al. 3, Vilnius, Lithuania; Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, Egypt
| | | | - Abdelrazeq M Shehata
- Department of Animal Production, Faculty of Agriculture, Al-Azhar University, Cairo 11651, Egypt; Department of Dairy Science & Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, India
| | - Chen Tan
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | | | - Yuan Li
- Beijing Advanced Center for Food Nutrition and Human Health, Center of Food Colloids and Delivery of Functionally, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Roberto Castro-Muñoz
- Department of Process Engineering and Chemical Technology, Faculty of Chemistry, Gdansk University of Technology, 11/12 Narutowicza St., 80-233, Gdansk, Poland; Tecnologico de Monterrey, Campus Toluca. Av. Eduardo Monroy Cárdenas 2000 San Antonio Buenavista, 50110 Toluca de Lerdo, Mexico
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain; College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China.
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Domínguez Razo AN, Segura Campos MR. Ibero‐American
Grains as a source of biomaterials for the manufacture of Films and Coatings: Green Alternative of the
XXI
Century for Sustainable Development. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Alejandra Noemí Domínguez Razo
- Facultad de Ingeniería Química, Universidad Autónoma de Yucatán. Periférico Norte Km. 33.5, Tablaje Catastral 13615, Col. Chuburná de Hidalgo Inn, 97203 Mérida Yucatán México
| | - Maira Rubi Segura Campos
- Facultad de Ingeniería Química, Universidad Autónoma de Yucatán. Periférico Norte Km. 33.5, Tablaje Catastral 13615, Col. Chuburná de Hidalgo Inn, 97203 Mérida Yucatán México
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Ge J, Sun CX, Corke H, Gul K, Gan RY, Fang Y. The health benefits, functional properties, modifications, and applications of pea (Pisum sativum L.) protein: Current status, challenges, and perspectives. Compr Rev Food Sci Food Saf 2020; 19:1835-1876. [PMID: 33337084 DOI: 10.1111/1541-4337.12573] [Citation(s) in RCA: 99] [Impact Index Per Article: 24.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2019] [Revised: 03/31/2020] [Accepted: 05/03/2020] [Indexed: 01/23/2023]
Abstract
In recent years, the development and application of plant proteins have drawn increasing scientific and industrial interests. Pea (Pisum sativum L.) is an important source of high-quality vegetable protein in the human diet. Its protein components are generally considered hypoallergenic, and many studies have highlighted the health benefits associated with the consumption of pea protein. Pea protein and its hydrolysates (pea protein hydrolysates [PPH]) possess health benefits such as antioxidant, antihypertensive, and modulating intestinal bacteria activities, as well as various functional properties, including solubility, water- and oil-holding capacities, and emulsifying, foaming, and gelling properties. However, the application of pea protein in the food system is limited due to its poor functional performances. Several frequently applied modification methods, including physical, chemical, enzymatic, and combined treatments, have been used for pea protein to improve its functional properties and expand its food applications. To date, different applications of pea protein in the food system have been extensively studied, for example, encapsulation for bioactive ingredients, edible films, extruded products and substitution for cereal flours, fats, and animal proteins. This article reviews the current status of the knowledge regarding pea protein, focusing on its health benefits, functional properties, and structural modifications, and comprehensively summarizes its potential applications in the food industry.
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Affiliation(s)
- Jiao Ge
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, People's Republic of China
| | - Cui-Xia Sun
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, People's Republic of China
| | - Harold Corke
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, People's Republic of China
| | - Khalid Gul
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, People's Republic of China
| | - Ren-You Gan
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, People's Republic of China
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, People's Republic of China
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Zhang C, Li Y, Wang P, Zhang H. Electrospinning of nanofibers: Potentials and perspectives for active food packaging. Compr Rev Food Sci Food Saf 2020; 19:479-502. [DOI: 10.1111/1541-4337.12536] [Citation(s) in RCA: 151] [Impact Index Per Article: 37.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2019] [Revised: 11/20/2019] [Accepted: 12/16/2019] [Indexed: 02/07/2023]
Affiliation(s)
- Cen Zhang
- College of Biosystems Engineering and Food ScienceZhejiang University Hangzhou China
| | - Yang Li
- College of Biosystems Engineering and Food ScienceZhejiang University Hangzhou China
| | - Peng Wang
- College of Biosystems Engineering and Food ScienceZhejiang University Hangzhou China
| | - Hui Zhang
- College of Biosystems Engineering and Food ScienceZhejiang University Hangzhou China
- Zhejiang Key Laboratory for Agro‐Food ProcessingZhejiang University Hangzhou China
- Ningbo Research InstituteZhejiang University Ningbo China
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