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Qayum A, Rashid A, Liang Q, Wu Y, Cheng Y, Kang L, Liu Y, Zhou C, Hussain M, Ren X, Ashokkumar M, Ma H. Ultrasonic and homogenization: An overview of the preparation of an edible protein-polysaccharide complex emulsion. Compr Rev Food Sci Food Saf 2023; 22:4242-4281. [PMID: 37732485 DOI: 10.1111/1541-4337.13221] [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: 05/11/2023] [Revised: 06/28/2023] [Accepted: 07/17/2023] [Indexed: 09/22/2023]
Abstract
Emulsion systems are extensively utilized in the food industry, including dairy products, such as ice cream and salad dressing, as well as meat products, beverages, sauces, and mayonnaise. Meanwhile, diverse advanced technologies have been developed for emulsion preparation. Compared with other techniques, high-intensity ultrasound (HIUS) and high-pressure homogenization (HPH) are two emerging emulsification methods that are cost-effective, green, and environmentally friendly and have gained significant attention. HIUS-induced acoustic cavitation helps in efficiently disrupting the oil droplets, which effectively produces a stable emulsion. HPH-induced shear stress, turbulence, and cavitation lead to droplet disruption, altering protein structure and functional aspects of food. The key distinctions among emulsification devices are covered in this review, as are the mechanisms of the HIUS and HPH emulsification processes. Furthermore, the preparation of emulsions including natural polymers (e.g., proteins-polysaccharides, and their complexes), has also been discussed in this review. Moreover, the review put forward to the future HIUS and HPH emulsification trends and challenges. HIUS and HPH can prepare much emulsifier-stable food emulsions, (e.g., proteins, polysaccharides, and protein-polysaccharide complexes). Appropriate HIUS and HPH treatment can improve emulsions' rheological and emulsifying properties and reduce the emulsions droplets' size. HIUS and HPH are suitable methods for developing protein-polysaccharide forming stable emulsions. Despite the numerous studies conducted on ultrasonic and homogenization-induced emulsifying properties available in recent literature, this review specifically focuses on summarizing the significant progress made in utilizing biopolymer-based protein-polysaccharide complex particles, which can provide valuable insights for designing new, sustainable, clean-label, and improved eco-friendly colloidal systems for food emulsion. PRACTICAL APPLICATION: Utilizing complex particle-stabilized emulsions is a promising approach towards developing safer, healthier, and more sustainable food products that meet legal requirements and industrial standards. Moreover, the is an increasing need of concentrated emulsions stabilized by biopolymer complex particles, which have been increasingly recognized for their potential health benefits in protecting against lifestyle-related diseases by the scientific community, industries, and consumers.
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Affiliation(s)
- Abdul Qayum
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Arif Rashid
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Qiufang Liang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Yue Wu
- Sonochemistry Group, School of Chemistry, The University of Melbourne, Melbourne, Australia
| | - Yu Cheng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, PR China
| | - Lixin Kang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Yuxuan Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Chengwei Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Muhammad Hussain
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Xiaofeng Ren
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, PR China
| | | | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, PR China
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Zhou C, Huang Y, Chen J, Chen H, Wu Q, Zhang K, Li D, Li Y, Chen Y. Effects of high-pressure homogenization extraction on the physicochemical properties and antioxidant activity of large-leaf yellow tea polysaccharide conjugates. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.09.020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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3
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Keivanfard N, Nasirpour A, Barekat S, Keramat J. Effects of heat and high-pressure homogenization processes on rheological and functional properties of gum tragacanth. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107593] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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4
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Azevedo GA, Heinrichs MC, Moraes ÂM. Cashew tree gum for biomaterials engineering: A versatile raw material in consolidation. J Appl Polym Sci 2022. [DOI: 10.1002/app.52484] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Gabriel Assis Azevedo
- Department of Engineering of Materials and of Bioprocesses, School of Chemical Engineering University of Campinas Campinas São Paulo Brazil
| | - Maria Carolina Heinrichs
- Department of Engineering of Materials and of Bioprocesses, School of Chemical Engineering University of Campinas Campinas São Paulo Brazil
| | - Ângela Maria Moraes
- Department of Engineering of Materials and of Bioprocesses, School of Chemical Engineering University of Campinas Campinas São Paulo Brazil
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Xie F, Zhang H, Nie C, Zhao T, Xia Y, Ai L. Structural characteristics of tamarind seed polysaccharides treated by high-pressure homogenization and their effects on physicochemical properties of corn starch. Carbohydr Polym 2021; 262:117661. [PMID: 33838787 DOI: 10.1016/j.carbpol.2021.117661] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2020] [Revised: 12/31/2020] [Accepted: 01/12/2021] [Indexed: 11/29/2022]
Abstract
In this work, structural characteristics of TSPs treated by high-pressure homogenization (HPH) and their effects on physicochemical properties of corn starch were analyzed. HPH induced monosaccharides change, Gal/Glc ratio decrease from 0.32 to 0.25, and molecular weight (Mw) decrease from 10.55 to 4.47 × 105 Da through damaging glycosidic linkages in the backbone and side-chain of TSPs. Furthermore, 90 MPa homogenized TSP (higher Gal removal) showed inhibitory effects on starch paste retrogradation, and TSPs with a lower Mw (homogenized at 60 and 90 MPa) could limit water precipitation during the long-term storage. Moreover, Mw and Gal/Glc ratio were the major factors for the determined effects of TSPs on physicochemical properties of corn starch. The results could provide new insights into the relationship between TSP structure and their effects on the physicochemical properties of starch.
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Affiliation(s)
- Fan Xie
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, China.
| | - Hui Zhang
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, China.
| | - Caiqing Nie
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, China.
| | - Taolei Zhao
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, China.
| | - Yongjun Xia
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, China.
| | - Lianzhong Ai
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, China.
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Effect of high pressure homogenization on microstructure and rheological properties of hazelnut beverage cold-set gels induced glucono-δ-lactone. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111154] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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7
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Benchamas G, Huang S, Huang G. The influence of traditional and new processing technologies on the structure and function of food polysaccharide. Food Funct 2020; 11:5718-5725. [PMID: 32579647 DOI: 10.1039/d0fo00854k] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Food processing is the method of transforming raw materials into food or food into other forms through physical or chemical technology and is an important means to extend the shelf life of food. The influence of processing technology on the structure and functional characteristics of polysaccharide was analyzed for the three aspects of dehydration processing technology, hot processing technology and new processing technology to provide reference for prolonging the shelf life of food and protecting its nutritional value.
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Affiliation(s)
- Gunsriwiang Benchamas
- Active Carbohydrate Research Institute, Chongqing Key Laboratory of Green Synthesis and Application, College of Chemistry, Chongqing Normal University, Chongqing 401331, China.
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Gao W, Chen F, Wang X, Meng Q. Recent advances in processing food powders by using superfine grinding techniques: A review. Compr Rev Food Sci Food Saf 2020; 19:2222-2255. [DOI: 10.1111/1541-4337.12580] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 04/28/2020] [Accepted: 05/05/2020] [Indexed: 12/13/2022]
Affiliation(s)
- Wenjie Gao
- School of Ecological Technology and EngineeringShanghai Institute of Technology Shanghai China
| | - Feng Chen
- Department of Food, Nutrition and Packaging SciencesClemson University Clemson South Carolina
| | - Xi Wang
- Department of Food, Nutrition and Packaging SciencesClemson University Clemson South Carolina
- Nutra Manufacturing Greenville South Carolina
| | - Qingran Meng
- Engineering Research Center of Perfume & Aroma and Cosmetics of Ministry of Education, School of Perfume and Aroma TechnologyShanghai Institute of Technology Shanghai China
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Xing JJ, Cheng YL, Chen P, Shan L, Ruan R, Li D, Wang LJ. Effect of high-pressure homogenization on the extraction of sulforaphane from broccoli (Brassica oleracea) seeds. POWDER TECHNOL 2019. [DOI: 10.1016/j.powtec.2018.12.010] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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10
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Zhang Y, Ren Y, Bi Y, Wang Q, Cheng KW, Chen F. Review: Seafood Allergy and Potential Application of High Hydrostatic Pressure to Reduce Seafood Allergenicity. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2019. [DOI: 10.1515/ijfe-2018-0392] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
AbstractHigh hydrostatic pressure (HHP), a novel non-thermal processing technology, can inactivate microorganisms in food with ultra-high pressure over 100 MPa. In recent years, it has shown unique potential in alleviating seafood allergenicity. Seafood, as a primary high-quality protein source, is one of popular food products in many human populations, while seafood allergy remains an obstacle to the consumption of seafood and calls for processing raw materials to reduce their allergenicity. Heating and fermentation as conventional methods, along with HHP as a rising novel technology, have been applied in seafood processing, such as shrimp and squid. This review provides a brief introduction of current key publications and limitations of researches on seafood allergy. In addition, characteristics and principles, processing parameters and effects of HHP treatment on seafood of current researches were detailed. Our main goal was to support readers to keep abreast with knowledge on seafood allergy and provide new insights of using HHP for seafood processing to achieve lower allergenicity.
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Affiliation(s)
- Yifeng Zhang
- Institute for Food and Bioresource Engineering, College of Engineering, Peking University, 100871Beijing, China
| | - Yuanyuan Ren
- Institute for Food and Bioresource Engineering, College of Engineering, Peking University, 100871Beijing, China
| | - Yuge Bi
- Institute for Food and Bioresource Engineering, College of Engineering, Peking University, 100871Beijing, China
| | - Qi Wang
- Institute for Food and Bioresource Engineering, College of Engineering, Peking University, 100871Beijing, China
| | - Ka-Wing Cheng
- Institute for Advanced Study, Shenzhen University, 518000Shenzhen, China
- Institute for Food and Bioresource Engineering, College of Engineering, Peking University, 100871Beijing, China
| | - Feng Chen
- Institute for Advanced Study, Shenzhen University, 518000Shenzhen, China
- Institute for Food and Bioresource Engineering, College of Engineering, Peking University, 100871Beijing, China
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Ferreira-Fernandes H, Barros MAL, Souza Filho MD, Medeiros JVR, Vasconcelos DFP, Silva DA, Leódido ACM, Silva FRP, França LFC, Di Lenardo D, Yoshioka FKN, Rey JA, Burbano RR, Pinto GR. Topical application of cashew gum or chlorhexidine gel reduces overexpression of proinflammatory genes in experimental periodontitis. Int J Biol Macromol 2019; 128:934-940. [DOI: 10.1016/j.ijbiomac.2019.02.002] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2018] [Revised: 02/01/2019] [Accepted: 02/01/2019] [Indexed: 02/08/2023]
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12
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Meher JM, Mazumdar B, Keshav A. Rheological and functional properties of Roselle (Hibiscus sabdariffa) leaves puree. POTRAVINARSTVO 2019. [DOI: 10.5219/929] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Pureed form of leaves (Hibiscus sabdariffa L. (Roselle)) was taken for physicochemical and rheological analysis at temperatures and TSS range of 278 K - 318 K and 3 - 5 °Brix respectively. The steady-state rheological analysis was performed with a shear rate of 1 - 100 s-1. Different rheological models are tried; Power-law was best fitted with the experimental data (R2 ≥0.98). Temperature dependence of viscosity was found out using an Arrhenius-type relationship at a shear rate of 10, 50, 100 s-1 IR analysis was done to know the influence of functional groups on rheological properties of purees. Consistency index (K) of puree increases with increase in TSS content but at a fixed TSS, there is a decrease in K with an increase in temperatures but the opposite was observed for flow behavior index (n). Puree showed a shear thinning behavior with an increment in temperature level and puree having 5 °Brix (8.37) has higher activation energy (kJ.mol-1) than 3 °Brix (6.32).
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Homogenate-assisted high-pressure disruption extraction for determination of phenolic acids in Lonicerae Japonicae Flos. J Chromatogr B Analyt Technol Biomed Life Sci 2018; 1097-1098:119-127. [PMID: 30236929 DOI: 10.1016/j.jchromb.2018.07.032] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2018] [Revised: 07/05/2018] [Accepted: 07/25/2018] [Indexed: 01/27/2023]
Abstract
An effective method based on the combined homogenate-assisted high-pressure disruption extraction (HHPDE) was applied to the extraction and determination of the main phenolic acid compounds from Lonicerae Japonicae Flos. The optimized HHPDE showed competitive advantage in yield (The extraction yields of NCA, CA, 3,5DCA and 4,5DCA in HHPDE were 1.21, 1.08, 1.06 and 1.17 fold higher than those in UAE), time-saving (<5 min) and relative low temperature requirement (4-16 °C) compared to HRE and UAE. Furthermore, the HHPDE method behaved a good repeatability and reproducibility according to the HPLC. The mentioned HHPDE method is firstly applied in the extraction and quantification of neochlorogenic acid chlorogenic acid, 3,5-dicaffeoylquinic acid and 4,5-dicaffeoylquinic acid in Lonicerae Japonicae Flos. This work provided an excellent alternative for the extraction and quantification of thermosensitive from plants.
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Dos Santos Aguilar JG, Cristianini M, Sato HH. Modification of enzymes by use of high-pressure homogenization. Food Res Int 2018; 109:120-125. [PMID: 29803433 DOI: 10.1016/j.foodres.2018.04.011] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2017] [Revised: 03/31/2018] [Accepted: 04/12/2018] [Indexed: 01/29/2023]
Abstract
High-pressure is an emerging and relatively new technology that can modify various molecules. High-pressure homogenization (HPH) has been used in several studies on protein modification, especially in enzymes used or found in food, from animal, plant or microbial resources. According to the literature, the enzymatic activity can be modulated under pressure causing inactivation, stabilization or activation of the enzymes, which, depending on the point of view could be very useful. Homogenization can generate changes in the structure of the enzyme modifying various chemical bonds (mainly weak bonds) causing different denaturation levels and, consequently, affecting the catalytic activity. This review aims to describe the various alterations due to HPH treatment in enzymes, to show the influence of high-pressure on proteins and to report the HPH effects on the enzymatic activity of different enzymes employed in the food industry and research.
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Affiliation(s)
| | - Marcelo Cristianini
- Department of Food Technology, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP, Brazil
| | - Helia Harumi Sato
- Department of Food Science, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP, Brazil
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15
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Belmiro RH, Tribst AAL, Cristianini M. Application of high-pressure homogenization on gums. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2060-2069. [PMID: 28944960 DOI: 10.1002/jsfa.8695] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/01/2017] [Revised: 08/21/2017] [Accepted: 09/13/2017] [Indexed: 06/07/2023]
Abstract
High-pressure homogenization (HPH) is an emerging process during which a fluid product is pumped by pressure intensifiers, forcing it to flow through a narrow gap, usually measured in the order of micrometers. Gums are polysaccharides from vegetal, animal or microbial origin and are widely employed in food and chemical industries as thickeners, stabilizers, gelling agents and emulsifiers. The choice of a specific gum depends on its application and purpose because each form of gum has particular values with respect to viscosity, intrinsic viscosity, stability, and emulsifying and gelling properties, with these parameters being determined by its structure. HPH is able to alter those properties positively by inducing changes in the original polymer, allowing for new applications and improvements with respect to the technical properties of gums. This review highlights the most important advances when this process is applied to change polysaccharides from distinct sources and molecular structures, as well as the future challenges that remain. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Ricardo Henrique Belmiro
- Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Brazil
| | | | - Marcelo Cristianini
- Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Brazil
- Center of Studies and Researches in Food (NEPA), University of Campinas (UNICAMP), Campinas, Brazil
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16
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Effect of electrostatically charged and neutral polysaccharides on the rheological characteristics of peanut protein isolate after high-pressure homogenization. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.10.009] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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17
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Porto BC, Cristianini M. Effect of dynamic high pressure on emulsifying and encapsulant properties of cashew tree gum. Carbohydr Polym 2018; 186:350-357. [PMID: 29455997 DOI: 10.1016/j.carbpol.2018.01.019] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2017] [Revised: 12/30/2017] [Accepted: 01/05/2018] [Indexed: 11/29/2022]
Abstract
Dynamic high pressure (DHP) has been applied in the physical modification of biopolymers as polysaccharides, proteins and gums. It is known that DHP is able to promote degradation of polysaccharides (e.g. molecular weight reduction). However, few studies have assessed the effect of DHP on the emulsifying and encapsulating properties of polysaccharides. Thus, this study aimed to investigate the effect of DHP on the emulsifying (average droplet size and particle size distribution, optical and confocal scanning laser microscopy, rheology, zeta potential and electric conductivity, creaming index, and turbidity) and encapsulating (scanning electronic microscopy, flavor retention, average droplet size, and particle size distribution) properties of cashew tree gum (CG). The application of DHP process improved the emulsifying capacity of cashew tree gum (CG) by reducing the medium droplet size (D3,2 and D4,3), increasing the turbidity and improving the emulsion stability. However, no effect of DHP was observed on the encapsulating capacity of CG.
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Affiliation(s)
- Bruna Castro Porto
- Faculty of Food Engineering, Federal Institute of North of Minas Gerais (IFNMG), Brazil; Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Brazil.
| | - Marcelo Cristianini
- Faculty of Food Engineering, Federal Institute of North of Minas Gerais (IFNMG), Brazil
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18
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Spotti MJ, Campanella OH. Functional modifications by physical treatments of dietary fibers used in food formulations. Curr Opin Food Sci 2017. [DOI: 10.1016/j.cofs.2017.10.003] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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19
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Effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milk. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.05.002] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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20
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HOSSEINI E, MOZAFARI HR, HOJJATOLESLAMY M, ROUSTA E. Influence of temperature, pH and salts on rheological properties of bitter almond gum. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.18116] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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21
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Leite TS, Augusto PED, Cristianini M. Frozen Concentrated Orange Juice (FCOJ) Processed by the High Pressure Homogenization (HPH) Technology: Effect on the Ready-to-Drink Juice. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1688-z] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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22
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Ribeiro AJ, de Souza FRL, Bezerra JMNA, Oliveira C, Nadvorny D, de La Roca Soares MF, Nunes LCC, Silva-Filho EC, Veiga F, Soares Sobrinho JL. Gums' based delivery systems: Review on cashew gum and its derivatives. Carbohydr Polym 2016; 147:188-200. [PMID: 27178924 DOI: 10.1016/j.carbpol.2016.02.042] [Citation(s) in RCA: 61] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2015] [Revised: 02/06/2016] [Accepted: 02/14/2016] [Indexed: 11/28/2022]
Abstract
The development of delivery systems using natural polymers such as gums offers distinct advantages, such as, biocompatibility, biodegradability, and cost effectiveness. Cashew gum (CG) has rheological and mucoadhesive properties that can find many applications, among which the design of delivery systems for drugs and other actives such as larvicide compounds. In this review CG is characterized from its source through to the process of purification and chemical modification highlighting its physicochemical properties and discussing its potential either for micro and nanoparticulate delivery systems. Chemical modifications of CG increase its reactivity towards the design of delivery systems, which provide a sustained release effect for larvicide compounds. The purification and, the consequent characterization of CG either original or modified are of utmost importance and is still a continuing challenge when selecting the suitable CG derivative for the delivery of larvicide compounds.
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Affiliation(s)
- António J Ribeiro
- Faculdade de Farmácia, Universidade de Coimbra, 3000-548 Coimbra, Portugal; I3S, Instituto de Investigação e Inovação em Saúde, IBMC-Instituto de Biologia Molecular e Celular, Genetics of Cognitive Dysfunction, Rua do Campo Alegre 823, 4150-180 Porto, Portugal.
| | - Flávia R Lucena de Souza
- Núcleo de Controle de Qualidade de Medicamentos e Correlatos-NCQMC, Departamento de Ciências Farmacêuticas, Universidade Federal de Pernambuco-UFPE, Brazil
| | - Janira M N A Bezerra
- Núcleo de Controle de Qualidade de Medicamentos e Correlatos-NCQMC, Departamento de Ciências Farmacêuticas, Universidade Federal de Pernambuco-UFPE, Brazil
| | - Claudia Oliveira
- Faculdade de Farmácia, Universidade de Coimbra, 3000-548 Coimbra, Portugal; I3S, Instituto de Investigação e Inovação em Saúde, IBMC-Instituto de Biologia Molecular e Celular, Genetics of Cognitive Dysfunction, Rua do Campo Alegre 823, 4150-180 Porto, Portugal
| | - Daniela Nadvorny
- Núcleo de Controle de Qualidade de Medicamentos e Correlatos-NCQMC, Departamento de Ciências Farmacêuticas, Universidade Federal de Pernambuco-UFPE, Brazil
| | - Monica F de La Roca Soares
- Núcleo de Controle de Qualidade de Medicamentos e Correlatos-NCQMC, Departamento de Ciências Farmacêuticas, Universidade Federal de Pernambuco-UFPE, Brazil
| | - Lívio C C Nunes
- Laboratório Interdisciplinar de Materiais Avançados-LIMAV, Centro de Ciências da Natureza-CCN, Universidade Federal do Piauí-UFPI, Brazil
| | - Edson C Silva-Filho
- Laboratório Interdisciplinar de Materiais Avançados-LIMAV, Centro de Ciências da Natureza-CCN, Universidade Federal do Piauí-UFPI, Brazil
| | - Francisco Veiga
- CNC.IBILI, Universidade de Coimbra, 3000-548 Coimbra, Portugal; Faculdade de Farmácia, Universidade de Coimbra, 3000-548 Coimbra, Portugal
| | - José L Soares Sobrinho
- Núcleo de Controle de Qualidade de Medicamentos e Correlatos-NCQMC, Departamento de Ciências Farmacêuticas, Universidade Federal de Pernambuco-UFPE, Brazil
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B.S. Albuquerque P, C.B.B. Coelho L, A. Teixeira J, G. Carneiro-da-Cunha M. Approaches in biotechnological applications of natural polymers. AIMS MOLECULAR SCIENCE 2016. [DOI: 10.3934/molsci.2016.3.386] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
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