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Tao J, Zhu L, Zhu L, Lei L, Zhao G. Colloidal lignin particle reinforces the stability of Pickering emulsions prepared with zein nanoparticle. Food Chem 2024; 460:140581. [PMID: 39067384 DOI: 10.1016/j.foodchem.2024.140581] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2024] [Revised: 06/29/2024] [Accepted: 07/21/2024] [Indexed: 07/30/2024]
Abstract
Zein nanoparticle (ZNP) is at the forefront of research on Pickering emulsions, valued for its self-assembling and surfactant-free nature. Nevertheless, its emulsion stability is undermined by inadequate amphiphilicity. Colloidal lignin particle (CLP), characterized by its antithetical charge and amphiphilic nature, appears the promising for augmenting the stability of ZNP-based emulsion. This study meticulously investigated the impact of CLP on the colloidal properties and emulsifying performance of ZNP. The results revealed that electrostatic interactions between ZNP and CLP significantly mitigated the charge of ZNP and improved its hydrophilic/lipophilic balance. Under optimized conditions (1.0 wt% particle concentration, pH 4.0, 50% oil content), CLP notably reduced droplet sizes (41-225 μm) and enhanced the stability of ZNP-based Pickering emulsion, particularly at ZNP/CLP ratios of 6:4 and 5:5. In nature, CLP improved the stability ZNP-based Pickering emulsions via increased interfacial adsorption, enhanced steric hindrance, and reinforced viscous structure.
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Affiliation(s)
- Jianming Tao
- College of Food Science, Southwest University, Chongqing 400715, PR China.
| | - Lijun Zhu
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Luyi Zhu
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Lin Lei
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China.
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China.
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2
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Dikmetas DN, Yenipazar H, Can Karaca A. Recent advances in encapsulation of resveratrol for enhanced delivery. Food Chem 2024; 460:140475. [PMID: 39047495 DOI: 10.1016/j.foodchem.2024.140475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2024] [Revised: 07/05/2024] [Accepted: 07/13/2024] [Indexed: 07/27/2024]
Abstract
Due to its numerous biological activities, such as antioxidant, anti-inflammatory, antitumor, anti-atherosclerosis, anti-aging, anti-osteoporosis, anti-obesity, estrogenic, neuroprotective and cardioprotective effects, resveratrol has attracted a lot of attention in the food and pharmaceutical industries as a promising bioactive. However, low solubility in aqueous media, limited bioavailability, and low stability of resveratrol in hostile environments limit its applications. The necessity for a summary of recent developments is highlighted by the growing body of research on resveratrol encapsulation as a means of overcoming the mentioned application constraints. This review highlights the present developments in resveratrol delivery techniques, including spray drying, liposomes, emulsions, and nanoencapsulation. Bioaccessibility, bioavailability, stability, and release of resveratrol from encapsulating matrices are discussed. Future research should focus on encapsulation approaches with high loading capacity, targeted delivery, and controlled release. In light of the growing interest in resveratrol and the increasing complexity of resveratrol-based formulations, review of current encapsulation methods is crucial to address existing limitations and pave the way for the development of next-generation delivery systems. This review discusses how the delivery systems with different structures and release mechanisms can unlock the full potential and benefits of resveratrol by enhancing its bioavailability and stability.
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Affiliation(s)
- Dilara Nur Dikmetas
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, TR-34469 Istanbul, Turkey
| | - Hande Yenipazar
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, TR-34469 Istanbul, Turkey
| | - Asli Can Karaca
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, TR-34469 Istanbul, Turkey.
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3
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Xiao M, Li S, Xiong L, Duan J, Chen X, Luo X, Wang D, Zou L, Li J, Hu Y, Zhang J. Pickering emulsion gel of polyunsaturated fatty acid-rich oils stabilized by zein-tannic acid green nanoparticles for storage and oxidation stability enhancement. J Colloid Interface Sci 2024; 675:646-659. [PMID: 38991279 DOI: 10.1016/j.jcis.2024.06.190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2024] [Revised: 06/20/2024] [Accepted: 06/24/2024] [Indexed: 07/13/2024]
Abstract
HYPOTHESIS Poor storage stability and oxidative deterioration are the common drawbacks of edible oils rich in polyunsaturated fatty acids (PUFAs). We hypothesized that the natural zein/tannic acid self-assembly nanoparticles (ZT NPs) could be employed as stabilizers to anchor at the oil-water interface, thus constructing Pickering emulsion gel (PKEG) system for three types of PUFA-rich oils, soybean oil (SO), fish oil (FO) and cod liver oil (CLO), to improve the storage and oxidation stability. EXPERIMENTS ZT NPs were prepared by the anti-solvent coprecipitation method, and the three-phase contact angle, FT-IR, and XRD were mainly characterized. To observe the shell-core structure and oil-water interface details of SO/FO/CLO PKEGs by confocal laser scanning microscope and cryo-scanning electron microscope. Accelerated oxidation of FO was performed to assess the protective effect of PKEG on lipids. FINDINGS The SO, FO, and CLO PKEGs stabilized by 2 % ZT NPs, with oil fraction (φ = 0.5-0.6), were obtained. PKEGs show high viscoelasticity, clear shell-core structure spatial network structure, and ideal storage stability. Under accelerated oxidation, the degree of oxidative rancidity of FO PKEG was obviously lower than that of free FO. Overall, this work opens up new possibilities for using natural PKEG to prevent oxidative deterioration and prolong the shelf-life of PUFA-rich oils.
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Affiliation(s)
- Meng Xiao
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Shuyao Li
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China; Key Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Li Xiong
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Jia Duan
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Xiaozhuo Chen
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Xiao Luo
- NMPA Key Laboratory for Quality Monitoring and Evaluation of Traditional Chinese Medicine (Chinese Materia Medica), Chengdu, China
| | - Di Wang
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Jingjing Li
- Department of Rehabilitation Sciences, Faculty of Health and Social Sciences, Hong Kong Polytechnic University, Hong Kong S.A.R., China.
| | - Yichen Hu
- Key Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu, China.
| | - Jinming Zhang
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China.
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4
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Hu X, Zhu C, Hu Z, Shen W, Ji Z, Li F, Guo C. Effect of zein-pectin composite particles on the stability and rheological properties of gelatin/hydroxypropyl methylcellulose water-water systems. Int J Biol Macromol 2024; 269:131846. [PMID: 38663702 DOI: 10.1016/j.ijbiomac.2024.131846] [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: 09/19/2023] [Revised: 04/06/2024] [Accepted: 04/23/2024] [Indexed: 05/06/2024]
Abstract
To improve the compatibility of gelatin (GA) and hydroxypropyl methylcellulose (HPMC), we investigated the effects of zein-pectin composite particles (ZCPs) with various zein/pectin ratios (1:0, 1:0.5, 1:1, 1:1.5, and 1:2) on the physical stability, microstructure, and rheological properties of the GA/HPMC water-water systems. With increasing pectin ratio, the particle size of the composite particles increased from 234.53 ± 1.48 nm to 1111.00 ± 26.91 nm, and their zeta potential decreased from 20.60 mV to below -34.77 mV. Macroscopic and microstructure observations indicated that pectin-modified ZCPs could effectively inhibit phase separation behavior between GA and HPMC. Compared to pure HPMC, the GA/HPMC water-water systems possessed a higher viscosity and dynamic modulus at room temperatures but lower gel temperatures (reduction of about 11 %). The viscosity and modulus of the water-water systems increased with increasing pectin ratio in ZCPs. However, the ratio had no impact on the gel-sol (sol-gel) transition temperatures (not statistically significant (P < 0.05)). This study may serve as a reference for advancing the processability of HPMC.
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Affiliation(s)
- Xinnan Hu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Chengkai Zhu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Zhongze Hu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Wangyang Shen
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China
| | - Zhili Ji
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China.
| | - Fang Li
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Cheng Guo
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
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5
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Ma Y, Yu M, Sun Z, Pan S, Wang Y, Li F, Guo X, Zhao R, Xu Y, Wu X. Biomass-Based, Dual Enzyme-Responsive Nanopesticides: Eco-friendly and Efficient Control of Pine Wood Nematode Disease. ACS NANO 2024; 18:13781-13793. [PMID: 38752333 DOI: 10.1021/acsnano.4c02031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2024]
Abstract
Pine wood nematode (PWN) disease is a globally devastating forest disease caused by infestation with PWN, Bursaphelenchus xylophilus, which mainly occurs through the vector insect Japanese pine sawyer (JPS), Monochamus alternatus. PWN disease is notoriously difficult to manage effectively and is known as the "cancer of pine trees." In this study, dual enzyme-responsive nanopesticides (AVM@EC@Pectin) were prepared using nanocoating avermectin (AVM) after modification with natural polymers. The proposed treatment can respond to the cell wall-degrading enzymes secreted by PWNs and vector insects during pine tree infestation to intelligently release pesticides to cut off the transmission and infestation pathways and realize the integrated control of PWN disease. The LC50 value of AVM@EC@Pectin was 11.19 mg/L for PWN and 26.31 mg/L for JPS. The insecticidal activity of AVM@EC@Pectin was higher than that of the commercial emulsifiable concentrate (AVM-EC), and the photostability, adhesion, and target penetration were improved. The half-life (t1/2) of AVM@EC@Pectin was 133.7 min, which is approximately twice that of AVM-EC (68.2 min). Sprayed and injected applications showed that nanopesticides had superior bidirectional transportation, with five-times higher AVM contents detected in the roots relative to those of AVM-EC when sprayed at the top. The safety experiment showed that the proposed treatment had lower toxicity and higher safety for nontarget organisms in the application environment and human cells. This study presents a green, safe, and effective strategy for the integrated management of PWN disease.
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Affiliation(s)
- Yingjian Ma
- Innovation Center of Pesticide Research, Department of Applied Chemistry, College of Science, China Agricultural University, Beijing 100193, China
- Key Laboratory of National Forestry and Grassland Administration on Pest Chemical Control, China Agricultural University, Beijing 100193, China
| | - Meng Yu
- Innovation Center of Pesticide Research, Department of Applied Chemistry, College of Science, China Agricultural University, Beijing 100193, China
- Key Laboratory of National Forestry and Grassland Administration on Pest Chemical Control, China Agricultural University, Beijing 100193, China
| | - Zhe Sun
- Innovation Center of Pesticide Research, Department of Applied Chemistry, College of Science, China Agricultural University, Beijing 100193, China
- Key Laboratory of National Forestry and Grassland Administration on Pest Chemical Control, China Agricultural University, Beijing 100193, China
| | - Shouhe Pan
- Innovation Center of Pesticide Research, Department of Applied Chemistry, College of Science, China Agricultural University, Beijing 100193, China
- Key Laboratory of National Forestry and Grassland Administration on Pest Chemical Control, China Agricultural University, Beijing 100193, China
| | - Yinmin Wang
- Innovation Center of Pesticide Research, Department of Applied Chemistry, College of Science, China Agricultural University, Beijing 100193, China
- Key Laboratory of National Forestry and Grassland Administration on Pest Chemical Control, China Agricultural University, Beijing 100193, China
| | - Fengyu Li
- Innovation Center of Pesticide Research, Department of Applied Chemistry, College of Science, China Agricultural University, Beijing 100193, China
- Key Laboratory of National Forestry and Grassland Administration on Pest Chemical Control, China Agricultural University, Beijing 100193, China
| | - Xinyu Guo
- Innovation Center of Pesticide Research, Department of Applied Chemistry, College of Science, China Agricultural University, Beijing 100193, China
- Key Laboratory of National Forestry and Grassland Administration on Pest Chemical Control, China Agricultural University, Beijing 100193, China
| | - Rui Zhao
- Innovation Center of Pesticide Research, Department of Applied Chemistry, College of Science, China Agricultural University, Beijing 100193, China
- Key Laboratory of National Forestry and Grassland Administration on Pest Chemical Control, China Agricultural University, Beijing 100193, China
| | - Yong Xu
- Innovation Center of Pesticide Research, Department of Applied Chemistry, College of Science, China Agricultural University, Beijing 100193, China
- Key Laboratory of National Forestry and Grassland Administration on Pest Chemical Control, China Agricultural University, Beijing 100193, China
| | - Xuemin Wu
- Innovation Center of Pesticide Research, Department of Applied Chemistry, College of Science, China Agricultural University, Beijing 100193, China
- Key Laboratory of National Forestry and Grassland Administration on Pest Chemical Control, China Agricultural University, Beijing 100193, China
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6
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Sharkawy A, Rodrigues AE. Plant gums in Pickering emulsions: A review of sources, properties, applications, and future perspectives. Carbohydr Polym 2024; 332:121900. [PMID: 38431409 DOI: 10.1016/j.carbpol.2024.121900] [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: 10/14/2023] [Revised: 01/25/2024] [Accepted: 01/30/2024] [Indexed: 03/05/2024]
Abstract
Recently, there has been an increasing research interest in the development of Pickering emulsions stabilized with naturally derived biopolymeric particles. In this regard, plant gums, obtained as plant exudates or from plant seeds, are considered promising candidates for the development of non-toxic, biocompatible, biodegradable and eco-friendly Pickering stabilizers. The main objective of this review article is to provide a detailed overview and assess the latest advances in the formulation of Pickering emulsions stabilized with plant gum-based particles. The plant gum sources, types and properties are outlined. Besides, the current methodologies used in the production of plant gum particles formed solely of plant gums, or through interactions of plant gums with proteins or other polysaccharides are highlighted and discussed. Furthermore, the work compiles and assesses the innovative applications of plant gum-based Pickering emulsions in areas such as encapsulation and delivery of drugs and active agents, along with the utilization of these Pickering emulsions in the development of active packaging films, plant-based products and low-fat food formulations. The last part of the review presents potential future research trends that are expected to motivate and direct research to areas related to other novel food applications, as well as tissue engineering and environmental applications.
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Affiliation(s)
- Asma Sharkawy
- LSRE-LCM, Department of Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias s/n, 4200-465 Porto, Portugal.
| | - Alírio E Rodrigues
- LSRE-LCM, Department of Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias s/n, 4200-465 Porto, Portugal
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Zhou S, Zhang W, Han X, Liu J, Asemi Z. The present state and future outlook of pectin-based nanoparticles in the stabilization of Pickering emulsions. Crit Rev Food Sci Nutr 2024:1-25. [PMID: 38733326 DOI: 10.1080/10408398.2024.2351163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/13/2024]
Abstract
The stabilization of Pickering emulsions using micro/nanoparticles has gained significant attention due to their wide range of potential applications in industries such as cosmetics, food, catalysis, tissue engineering, and drug delivery. There is a growing demand for the development of environmentally friendly micro/nanoparticles to create stable Pickering emulsions. Naturally occurring polysaccharides like pectin offer promising options as they can assemble at oil/water interfaces. This polysaccharide is considered a green candidate because of its biodegradability and renewable nature. The physicochemical properties of micro/nanoparticles, influenced by fabrication methods and post-modification techniques, greatly impact the characteristics and applications of the resulting Pickering emulsions. This review focuses on recent advancements in Pickering emulsions stabilized by pectin-based micro/nanoparticles, as well as the application of functional materials in delivery systems, bio-based films and 3D printing using these emulsions as templates. The effects of micro/nanoparticle properties on the characteristics of Pickering emulsions and their applications are discussed. Additionally, the obstacles that currently hinder the practical implementation of pectin-based micro/nanoparticles and Pickering emulsions, along with future prospects for their development, are addressed.
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Affiliation(s)
- Shengxue Zhou
- College of Chinese Medicine, Jilin Agricultural Science and Technology College, Jilin, China
| | - Wei Zhang
- College of Chinese Medicine, Jilin Agricultural Science and Technology College, Jilin, China
| | - Xiao Han
- Jilin Jinziyuan Biotechnology Co., Ltd, Shuangliao, Jilin, China
| | - Jinhui Liu
- College of Chinese Medicine, Jilin Agricultural Science and Technology College, Jilin, China
- Huashikang (Shenyang) Health Industry Group Co., Ltd, Shenyang, Liaoning, China
| | - Zatollah Asemi
- Research Center for Biochemistry and Nutrition in Metabolic Diseases, Institute for Basic Sciences, Kashan University of Medical Sciences, Kashan, I.R, Iran
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8
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Rayees R, Gani A, Noor N, Ayoub A, Ashraf ZU. General approaches to biopolymer-based Pickering emulsions. Int J Biol Macromol 2024; 267:131430. [PMID: 38599428 DOI: 10.1016/j.ijbiomac.2024.131430] [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: 11/24/2023] [Revised: 03/26/2024] [Accepted: 04/04/2024] [Indexed: 04/12/2024]
Abstract
Pickering emulsion is a type of emulsion that uses solid particles or colloidal particles as emulsifiers rather than surfactants to adhere at oil-water interface. Pickering emulsions have gathered significant research attention recently due to their excellent stability and wide range of potential uses compared to traditional emulsions. Major advancements have been made in development of innovative Pickering emulsions using different colloidal particles by various techniques including homogenization, emulsification and ultrasonication. Use of biopolymer particles gives Pickering emulsions a more escalating possibilities. In this review paper, we seek to present a critical overview of development in food-grade particles that have been utilized to create Pickering emulsions with a focus on techniques and application of Pickering emulsions. Particularly, we have evaluated protein, lipid, polysaccharide-based particles and microalgal proteins that have emerged in recent years with respect to their potential to stabilize and add novel functionalities to Pickering emulsions. Some preparation methods of Pickering emulsions in brief, applications of Pickering emulsions are also highlighted. Encapsulation and delivery of bioactive compounds, fat substitutes, film formation and catalysis are potential applications of Pickering emulsions. Pickering double emulsions, nutraceutical and bioactive co-delivery, and preparation of porous materials are among research trends of food-grade Pickering emulsions.
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Affiliation(s)
- Rahiya Rayees
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, Jammu & Kashmir, India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, Jammu & Kashmir, India.
| | - Nairah Noor
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, Jammu & Kashmir, India
| | - Aneesa Ayoub
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, Jammu & Kashmir, India
| | - Zanoor Ul Ashraf
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, Jammu & Kashmir, India
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9
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Yu Y, Li H, Song Y, Mao B, Huang S, Shao Z, Wang D, Yan K, Zhang S. Preparation of Fresh-Keeping Paper Using Clove Essential Oil through Pickering Emulsion and Maintaining the Quality of Postharvest Cherry Tomatoes. Foods 2024; 13:1331. [PMID: 38731701 PMCID: PMC11083675 DOI: 10.3390/foods13091331] [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: 03/08/2024] [Revised: 04/22/2024] [Accepted: 04/24/2024] [Indexed: 05/13/2024] Open
Abstract
This study focused on developing a Pickering emulsion fresh-keeping paper that contained clove essential oil (CEO). Cherry tomatoes served as the test material for assessing the preservative efficacy of fresh-keeping paper. The results showed that Pickering emulsion had strong stability. Additionally, the fresh-keeping paper had a good antioxidant activity and sustained-release effect on CEO. In terms of the preservation effect, 0.75 wt% CEO Pickering emulsion paper reduced the decay incidence and weight loss of cherry tomatoes during 12-day storage. Fresh-keeping paper could also play a positive role in protecting the sensory index and color difference of tomatoes. It slowed the decline rate of soluble solid concentration (SSC) and titrable acid (TA). The vitamin C (Vc) and hardness of preserved tomatoes using fresh-keeping paper were maintained at a high level. The paper also inhibited the growth of microorganisms significantly. Therefore, 0.75 wt% CEO Pickering emulsion fresh-keeping paper displayed considerable potential for application in the preservation of postharvest fruits and vegetables. It is a novel fruit and vegetable preservation material worthy of development.
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Affiliation(s)
- Youwei Yu
- College of Food Science, Shanxi Normal University, Taiyuan 030031, China; (H.L.); (Y.S.); (B.M.); (S.H.); (Z.S.); (D.W.); (K.Y.); (S.Z.)
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10
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Chen Y, Zhao T, Cheng L, Yang B, Wen L. Degree of methyl esterification: A key factor for the encapsulation of icaritin with pectin. Int J Biol Macromol 2024; 260:129361. [PMID: 38218280 DOI: 10.1016/j.ijbiomac.2024.129361] [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: 09/11/2023] [Revised: 12/15/2023] [Accepted: 01/08/2024] [Indexed: 01/15/2024]
Abstract
Pectin is a promising nano-carrier. The degree of methyl esterification (DM) influences the physiochemical properties of pectin. However, the effect of DM on the encapsulation capacity of pectin remains unclear. In this work, low methyl-esterified pectin (LMP) and high methyl-esterified pectin (HMP) were prepared. The molecular weight, rheological properties of these pectins with various DM levels were determined. Then icaritin/pectin micelles (IPMs) were prepared using HMP and LMP. Notably, higher loading capacities (18.75-20.12 %) were observed in HMP-IPMs compared to LMP-IPMs (15.72-16.64 %). Furthermore, LMP-IPMs demonstrated a DM-dependent reduction in particle sizes, ranging from 449 to 527 nm. In contrast, the particle sizes of HMP-IPMs varied between 342 and 566 nm, with smaller particle sizes observed in HMP-IPMs at higher DM levels. A significant positive correlation was found between DM and the formation of IPMs, including encapsulation efficiency, loading capacity, Zeta potential, and polydispersity index. Alkali de-esterification showed a weak impact on the pectin structure. Hydroxyl groups like 7-OH and 5-OH of icaritin might be involved in the formation of IPMs. The hydrogen-bond interactions between pectin and icaritin could be enhanced as DM increased.
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Affiliation(s)
- Yipeng Chen
- Key State Laboratory of Plant Diversity and Specialty Crops, Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of National Forestry and Grassland Administration on Plant Conservation and Utilization in Southern China, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Tiantian Zhao
- Sericulture & Agri-food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Lina Cheng
- Sericulture & Agri-food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Bao Yang
- Key State Laboratory of Plant Diversity and Specialty Crops, Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of National Forestry and Grassland Administration on Plant Conservation and Utilization in Southern China, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China; South China National Botanical Garden, Guangzhou 510650, China; University of Chinese Academy of Sciences, Beijing 100049, China.
| | - Lingrong Wen
- Key State Laboratory of Plant Diversity and Specialty Crops, Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of National Forestry and Grassland Administration on Plant Conservation and Utilization in Southern China, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China; South China National Botanical Garden, Guangzhou 510650, China; University of Chinese Academy of Sciences, Beijing 100049, China.
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11
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Zhong X, Wang K, Chen Z, Fei S, Li J, Tan M, Su W. Incorporation of fucoxanthin into 3D printed Pickering emulsion gels stabilized by salmon by-product protein/pectin complexes. Food Funct 2024; 15:1323-1339. [PMID: 38205590 DOI: 10.1039/d3fo04945k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2024]
Abstract
The remarkable performance of fucoxanthin (FX) in antioxidant and weight loss applications has generated considerable interest. However, the application of fucoxanthin in the food and pharmaceutical industries is limited due to its highly unsaturated structure. This research aimed to investigate the synergistic mechanism of a unique Pickering emulsion gel stabilized by salmon byproduct protein (SP)-pectin (PE) aggregates and evaluate its ability to enhance the stability and bioavailability of FX. Various analytical techniques, including fluorescence spectroscopy, contact angle testing, turbidity analysis, and cryo-field scanning electron microscopy, were used to demonstrate that electrostatic and hydrophobic interactions between SP and PE contribute to the exceptional stability and wettability of the Pickering emulsion gels. Rheological analysis revealed that increasing the concentration of SP-PEs resulted in shear-thinning behavior, excellent thixotropic recovery performance, higher viscoelasticity, and good thermal stability of the Pickering emulsion gels stabilized by SP-PEs(SEGs). Furthermore, encapsulation of FX in the gels showed protected release under simulated oral and gastric conditions, with the subsequent controlled release in the intestine. Compared to free FX and the control group without PE (SEG-0), SEG-4 exhibited a 1.92-fold and 1.37-fold increase in the total bioavailable fraction of FX, respectively. Notably, during the study, it was observed that SEGs have the potential to serve as cake decoration for 3D printing to replace traditional cream under lower oil phase conditions (50%). These findings suggest that SP-PEs-stabilized Pickering emulsion gels hold promise as carriers for delivering bioactive compounds, offering the potential for various innovative food applications.
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Affiliation(s)
- Xu Zhong
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian, 116034, Liaoning, China.
- SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
| | - Kuiyou Wang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian, 116034, Liaoning, China.
- SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
| | - Zhejin Chen
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian, 116034, Liaoning, China.
- SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
| | - Siyuan Fei
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian, 116034, Liaoning, China.
- SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
| | - Jiaxuan Li
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian, 116034, Liaoning, China.
- SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian, 116034, Liaoning, China.
- SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
| | - Wentao Su
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian, 116034, Liaoning, China.
- SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
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12
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Zhang W, Huan Y, Ren P, Li J, Wei Z, Xu J, Tang Q. Zein/hyaluronic acid nanoparticle stabilized Pickering emulsion for astaxanthin encapsulation. Int J Biol Macromol 2024; 255:127992. [PMID: 37949267 DOI: 10.1016/j.ijbiomac.2023.127992] [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: 08/17/2023] [Revised: 10/03/2023] [Accepted: 11/07/2023] [Indexed: 11/12/2023]
Abstract
Pickering emulsions have attracted considerable attention owing to the stability and functionality. In this study, zein/hyaluronic acid (ZH) nanoparticles were prepared and applied for stabilizing astaxanthin encapsulated Pickering emulsions. By non-covalent interaction between Zein and hyaluronic acid (HA), the conformation of zein changed and therefore improved the wettability of ZH nanoparticles. Unlike the spherical zein nanoparticles, ZH nanoparticles possessed a cross-linked structure with rough surface. Confocal laser scanning microscopy indicated that the nanoparticles accumulated at the oil-water interface. The Pickering emulsion stabilized by ZH nanoparticles exhibited high viscoelasticity and a solid-like behavior, as well as excellent stability during the storage. In vitro digestion results revealed that the presence of HA coating prevented the emulsion from pepsin hydrolysis and achieved efficient delivery of astaxanthin. This work confirmed that Pickering emulsion stabilized by ZH nanoparticles could be used as an effective deliver system for bioactive substances.
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Affiliation(s)
- Wenmei Zhang
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266400, China
| | - Yuchen Huan
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266400, China
| | - Pengfei Ren
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266400, China
| | - Jing Li
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266400, China
| | - Zihao Wei
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266400, China
| | - Jie Xu
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266400, China
| | - Qingjuan Tang
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266400, China.
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13
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Xin Y, Liu Z, Yang C, Dong C, Chen F, Liu K. Smart antimicrobial system based on enzyme-responsive high methoxyl pectin-whey protein isolate nanocomplex for fresh-cut apple preservation. Int J Biol Macromol 2023; 253:127064. [PMID: 37748593 DOI: 10.1016/j.ijbiomac.2023.127064] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 08/23/2023] [Accepted: 09/22/2023] [Indexed: 09/27/2023]
Abstract
The increase in pectin methylesterase (PME) activity on fresh-cut apple surface can smartly trigger the controlled release of bactericidal agents encapsulated within intelligent responsive Pickering emulsions. In this study, we developed a PME-responsive nanocomplex (W-H-II) to stabilize Pickering emulsion containing thyme essential oil (TEO), preserving fresh-cut apples. W-H-II, formed by heat-induced whey protein isolate (WPI) and high methoxyl pectin (HMP) (pH 4.5, 85 °C, 15 min, WPI:HMP ratio 1:2), exhibited good pH stability due to the stabilizing effects of hydrophobic, hydrogen bonding, and electrostatic interactions. The presence of PME triggered the demethylation of HMP within W-H-II, conferring PME response characteristics. Subsequently, a bacteriostasis experiment with pectinase-producing Bacillus subtilis provided evidence of PME-triggered TEO release from W-H-II-stabilized Pickering emulsion. Furthermore, microscopy techniques were employed to verify the demulsification behavior of the emulsion when PME activity ranged from 0.25 to 2.50 U mL-1. Finally, the PME-responsive TEO Pickering emulsion effectively preserved fresh-cut apples. Stored for 6 days at 5 °C and 10 °C, as the PME activity on the apple surface increased, the decay rate of the coated group was 0 %, with a total colony count below 3.0 log CFU g-1. This study introduces a novel intelligent preservation strategy for storing fresh-cut apples.
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Affiliation(s)
- Ying Xin
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China
| | - Zhenzhen Liu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China
| | - Chenhao Yang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China
| | - Chen Dong
- College of Biological Engineering, Henan University of Technology, Zhengzhou, Henan 450001, PR China.
| | - Fusheng Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China.
| | - Kunlun Liu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China.
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14
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Zhang G, Qin M, Guo M, Li M, Zhang D, Sun Y, Liu B, He Z, Fu Q. Thiol-modified hyaluronic acid improves the physical stability of curcumin-zein nanoparticles by forming disulfide bonds with zein. Food Chem 2023; 429:136858. [PMID: 37478613 DOI: 10.1016/j.foodchem.2023.136858] [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: 02/21/2023] [Revised: 06/24/2023] [Accepted: 07/10/2023] [Indexed: 07/23/2023]
Abstract
Zein-based nanoparticles have been developed in the food industry. However, their poor pH stability and unfavorable ionic strength stability remain a challenge even with the use of polysaccharides (such as hyaluronic acid) as stabilizers. To address this shortcoming, an improved strategy based on the disulfide bonds between thiol-modified hyaluronic acid (HASH) and zein was proposed. In this study, curcumin-zein nanoparticles (ZNs-HASH) were prepared with HASH as a stabilizer. The ZNs-HASH displayed similar particle sizes and spherical structures with ZNs and ZNs-HA (HA as a stabilizer). The Fourier transform infrared spectroscopy demonstrated the formation of disulfide bonds between zein and HASH. Among the three formulations tested, ZNs-HASH exhibited the highest pH and salt ion stability and the strongest antioxidant capacity. This study provided new insights for the improvement of physical stability of zein nanoparticles and the development of oral bioactive substances by chemical modification of natural polysaccharides.
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Affiliation(s)
- Guangshuai Zhang
- Wuya College of Innovation, Shenyang Pharmaceutical University, No. 103, Wenhua Road, Shenyang 110016, China
| | - Mengdi Qin
- Wuya College of Innovation, Shenyang Pharmaceutical University, No. 103, Wenhua Road, Shenyang 110016, China
| | - Mengran Guo
- Department of Pharmacy, West China Hospital, Sichuan University, Chengdu 610041, China
| | - Mo Li
- Liaoning Institute for Drug Control, No. 7 Chongshan West Road, Shenyang 110016, China
| | - Di Zhang
- Liaoning Inspection, Examination & Certification Centre, No. 7 Chongshan West Road, Shenyang 110036, China
| | - Yichi Sun
- School of Pharmacy, Shenyang Pharmaceutical University, No. 103, Wenhua Road, Shenyang 110016, China
| | - Bingyang Liu
- Wuya College of Innovation, Shenyang Pharmaceutical University, No. 103, Wenhua Road, Shenyang 110016, China
| | - Zhonggui He
- Wuya College of Innovation, Shenyang Pharmaceutical University, No. 103, Wenhua Road, Shenyang 110016, China
| | - Qiang Fu
- Wuya College of Innovation, Shenyang Pharmaceutical University, No. 103, Wenhua Road, Shenyang 110016, China.
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15
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Tavasoli S, Maghsoudlou Y, Shahiri Tabarestani H, Mahdi Jafari S. Changes in emulsifying properties of caseinate-Soy soluble polysaccharides conjugates by ultrasonication. ULTRASONICS SONOCHEMISTRY 2023; 101:106703. [PMID: 38016333 PMCID: PMC10711224 DOI: 10.1016/j.ultsonch.2023.106703] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/19/2023] [Revised: 10/21/2023] [Accepted: 11/17/2023] [Indexed: 11/30/2023]
Abstract
This research aimed to assess the impact of ultrasonication on the emulsifying ability of a conjugate system composed of sodium caseinate and soluble soy polysaccharides. The study analyzed the characteristics of the particles and evaluated the emulsions produced using nanoconjugates. The results showed that ultrasonication improved the contact angle (63.7°) and decreased particle size (75 nm), resulting in more effective emulsifying efficiency. At a 2 % concentration of the nanoconjugates, stable emulsions with a 50 % oil content were successfully formed through complete coverage of the droplets' surface, and no oil release was observed. Moreover, the emulsions' creaming index remained below 25 % even after 60 days of storage. The stability of the nanoconjugate-based emulsions depended on the concentration of nanoconjugates, with an optimal concentration of 4 %. These findings suggest that the nanoconjugates have great potential as a natural stabilizer for emulsion-based products.
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Affiliation(s)
- Sedighe Tavasoli
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Yahya Maghsoudlou
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
| | - Hoda Shahiri Tabarestani
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran
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16
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Wang SY, Tohti M, Zhang JQ, Li J, Li DQ. Acylhydrazone-derived whole pectin-based hydrogel as an injectable drug delivery system. Int J Biol Macromol 2023; 251:126276. [PMID: 37582429 DOI: 10.1016/j.ijbiomac.2023.126276] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2023] [Revised: 07/19/2023] [Accepted: 08/09/2023] [Indexed: 08/17/2023]
Abstract
Injectable hydrogel-based drug delivery systems have attracted more and more attention due to their sustained-release performance, biocompatibility, and 3D network. The present study showed whole pectin-based hydrogel as an injectable drug delivery system, which was developed from oxidized pectin (OP) and diacylhydrazine adipate-functionalized pectin (Pec-ADH) via acylhydrazone linkage. The as-prepared hydrogels were characterized by 1H NMR, FT-IR, and SEM techniques. The equilibrium swelling ratio of obtained hydrogel (i.e., sample gel 5) was up to 4306.65 % in the distilled water, which was higher than that in PBS with different pH values. Increasing the pH of the swelling media, the swelling ratio of all hydrogels decreased significantly. The results that involved the swelling properties indicated the salt- and pH-responsiveness of the as-prepared hydrogels. The drug release study presented that 5-FU can be persistently released for more than 12 h without sudden release. Moreover, the whole pectin-based hydrogel presented high cytocompatibility toward L929 cell lines, and the drug delivery system showed a high inhibitory effect on MCF-7 cell lines. All these results manifested that the acylhydrazone-derived whole pectin-based hydrogel was an excellent candidate for injectable drug delivery systems.
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Affiliation(s)
- Shu-Ya Wang
- Xinjiang Key Laboratory of Agricultural Chemistry and Biomaterials, College of Chemistry and Chemical Engineering, Xinjiang Agricultural University, Urumchi 830052, Xinjiang, People's Republic of China; School of Bioengineering, Dalian University of Technology, Dalian 116024, Liaoning, People's Republic of China
| | - Maryamgul Tohti
- Xinjiang Key Laboratory of Agricultural Chemistry and Biomaterials, College of Chemistry and Chemical Engineering, Xinjiang Agricultural University, Urumchi 830052, Xinjiang, People's Republic of China
| | - Jia-Qi Zhang
- Xinjiang Key Laboratory of Agricultural Chemistry and Biomaterials, College of Chemistry and Chemical Engineering, Xinjiang Agricultural University, Urumchi 830052, Xinjiang, People's Republic of China
| | - Jun Li
- Xinjiang Key Laboratory of Agricultural Chemistry and Biomaterials, College of Chemistry and Chemical Engineering, Xinjiang Agricultural University, Urumchi 830052, Xinjiang, People's Republic of China
| | - De-Qiang Li
- Xinjiang Key Laboratory of Agricultural Chemistry and Biomaterials, College of Chemistry and Chemical Engineering, Xinjiang Agricultural University, Urumchi 830052, Xinjiang, People's Republic of China.
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17
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Vathsala V, Saurabh V, Kumar Choupdar G, Upadhyay N, Pal Singh S, Dutta A, Kaur C. Black garlic particles as a natural pigment and emulsifier in a Pickering emulsion based low fat innovative mayonnaise: Improved rheology and bioactivity. Food Res Int 2023; 173:113484. [PMID: 37803804 DOI: 10.1016/j.foodres.2023.113484] [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: 05/17/2023] [Revised: 09/12/2023] [Accepted: 09/13/2023] [Indexed: 10/08/2023]
Abstract
Black garlic is rich in brown pigments and Maillard reaction products are known for antioxidant activity and health promoting effects. In the present investigation, we report a facile strategy for fabricating low-fat innovative mayonnaise (IM) using black garlic particles (BGP) as a natural pigment, and a functional ingredient. Whey protein concentrate and high methoxyl pectin at optimized concentrations were utilized for fabricating an IM which served as a control. IM5 and IM10 were ternary composites constituting whey protein, high methoxyl pectin along with BGP (@5 and 10% respectively). The formulation IM10 (BGP @10%) showed high firmness and low spreadability quotient, hence IM5 was taken forward for fabrication for two more variants namely IM-J (using low methoxyl pectin (LMP) from jackfruit peels) and IM-C (LMP from citrus). The effect of BGP and LMP on the functional quality of IM was confirmed through zeta potential, antioxidant activity, textural, rheological, and microscopic evaluation. Fluorescence microscopy confirmed the presence of solid particles over the fat phase of IM, while interaction of pectin and whey proteins was demonstrated through fluorescence emission spectroscopy which clearly displayed stabilization of IM through the formation of Pickering emulsion. Pronounced difference in color and flavor score with BGP established high sensory scores in IM5, IM-J, and IM-C. Rheology supported the stabilizing effects of LMP in IM-J and IM-C in terms of speedy recovery of thixotropy, with recovering storage modulus (G'). Enhanced viscosity of IM-C and IM-J further corroborated the dual effect of LMP and BGP in improving emulsifying and functional quality of IM. Enhanced oxidative stability of IM was established by reduced peroxide and Totox values. Overall our results suggest the promising applications of black garlic as functional ingredient in protein and pectin based Pickering emulsions.
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Affiliation(s)
- V Vathsala
- Division of Food Science and Postharvest Technology, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India
| | - Vivek Saurabh
- Division of Food Science and Postharvest Technology, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India
| | - Ganesh Kumar Choupdar
- Division of Food Science and Postharvest Technology, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India
| | - Neelam Upadhyay
- Division of Food Science and Postharvest Technology, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India
| | | | - Anirban Dutta
- Division of Agricultural Chemicals, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India.
| | - Charanjit Kaur
- Division of Food Science and Postharvest Technology, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India.
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18
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Guo L, Fan L, Liu Y, Li J. Strategies for improving loading of emulsion-based functional oil powder. Crit Rev Food Sci Nutr 2023:1-20. [PMID: 37724529 DOI: 10.1080/10408398.2023.2257325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/21/2023]
Abstract
Functional oil is type of oil that is beneficial to human health and has nutritional value, however, functional oils are rich in bioactive substances such as polyunsaturated fatty acids which are sensitive to environmental factors and are susceptible to oxidation or decomposition. Construction of emulsion-based oil powder is a promising approach for improving the stability and solubility of functional oils. However, the low effective loading of oil in powder is the main challenge limiting encapsulation technology. This manuscript focuses on reviewing the current research progress of emulsion-based functional oil powder construction and systematically summarizes the processing characteristics of emulsion-based oil powder with high payload and summarizing the strategies to enhance the payload of powder in term of emulsification and drying, respectively. The impact of emulsion formation on oil powder production is discussed from different characteristics of emulsions, including emulsion composition, emulsification methods and emulsion types. In addition, the current status of improving material loading performance by various modifications to the drying technology is discussed, including the addition of drying processing additives, changes in drying parameters and the effect of innovative technological means.
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Affiliation(s)
- Lingxi Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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19
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Zheng C, Huang Y, Liang X, Shen B, Zhang G, Fei P. Novel Pickering emulsion gels stabilized solely by phenylalanine amidated pectin: Characterization, stability and curcumin bioaccessibility. Int J Biol Macromol 2023; 244:125483. [PMID: 37343609 DOI: 10.1016/j.ijbiomac.2023.125483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 05/25/2023] [Accepted: 06/17/2023] [Indexed: 06/23/2023]
Abstract
Pickering emulsion gels represent a novel class of non-toxic and biocompatible emulsions, offering extensive applications in the pharmaceutical and food additive sectors. This study delineates the synthesis of Pickering emulsion gels utilizing native and amidated pectin samples. Phenylalanine amidated pectin (AP) was procured via an ultra-low temperature enzyme method, while the control group (LP) adhered to an identical procedure without papain catalysis. Experimental outcomes revealed that the AP Pickering emulsion gel manifested superior stability compared to pectin emulsion samples (PE and LP). The Pickering emulsion gel from 5 % amidated pectin (5AP) retained stability throughout a 14-day emulsion stability assessment. Furthermore, all emulsion samples were evaluated for their capacity to deliver and sustain curcumin within an in vitro digestion simulation. Rheological properties and oil droplet size results indicated that the 5AP Pickering emulsion gel exhibited optimal cream index and emulsion stability, effectively inhibiting premature water-oil stratification within the emulsion and augmenting curcumin bioaccessibility. Within the in vitro digestion simulation, the 5AP Pickering emulsion gel demonstrated the highest curcumin bioaccessibility, measured at 17.96 %.
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Affiliation(s)
- Chenmin Zheng
- The Engineering Technological Center of Mushroom Industry, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China
| | - Yufan Huang
- The Engineering Technological Center of Mushroom Industry, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China
| | - Xiaojing Liang
- The Engineering Technological Center of Mushroom Industry, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China
| | - Bihua Shen
- The Engineering Technological Center of Mushroom Industry, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China
| | - Guoguang Zhang
- The Engineering Technological Center of Mushroom Industry, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China.
| | - Peng Fei
- The Engineering Technological Center of Mushroom Industry, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China.
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20
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Chen Y, Jiang Y, Wen L, Yang B. Interaction between ultrasound-modified pectin and icaritin. Food Chem 2023; 426:136618. [PMID: 37354572 DOI: 10.1016/j.foodchem.2023.136618] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 04/27/2023] [Accepted: 06/10/2023] [Indexed: 06/26/2023]
Abstract
Pectin can improve the bioaccessibility of icaritin as a nanocarrier, and ultrasound can modify the pectin structure. However, the interaction between ultrasound-modified pectin (UMP) and icaritin remains unclearly. In this work, the effects of UMP on the physiochemical properties of icaritin/pectin micelles (IPMs) were investigated. The IPMs prepared with UMP (UMP-IPMs) showed lower encapsulation efficiencies and loading capacities, comparing with native IPMs. UMP-IPMs had smaller particle sizes (325-399 nm) than native IPMs (551 nm). The Mw, viscosity, G' and G" of pectin were determined. NMR spectra indicated that the repeating unit in pectins remained consistently before and after ultrasound treatment, and 7-OH of icaritin was involved in hydrogen bond formation with pectin. The larger chemical shift movement of 6-H and 7-OH for U3-IPMs than P0-IPMs suggested that stronger hydrogen bond interaction between icaritin and pectin. UMP-IPMs exhibited stronger anti-proliferation activities against HepG2 cells than native IPMs.
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Affiliation(s)
- Yipeng Chen
- State Key Laboratory of Plant Diversity and Prominent Crops, Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China; South China National Botanical Garden, Guangzhou 510650, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Yueming Jiang
- State Key Laboratory of Plant Diversity and Prominent Crops, Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China; South China National Botanical Garden, Guangzhou 510650, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Lingrong Wen
- State Key Laboratory of Plant Diversity and Prominent Crops, Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China; South China National Botanical Garden, Guangzhou 510650, China; University of Chinese Academy of Sciences, Beijing 100049, China.
| | - Bao Yang
- State Key Laboratory of Plant Diversity and Prominent Crops, Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China; South China National Botanical Garden, Guangzhou 510650, China; University of Chinese Academy of Sciences, Beijing 100049, China.
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21
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Wang Z, Chu Y, Tao X, Li J, Wang L, Sang Y, Lu X, Chen L. Bacterial outer membrane vesicles-cloaked modified zein nanoparticles for oral delivery of paclitaxel. Pharm Dev Technol 2023; 28:414-424. [PMID: 37067950 DOI: 10.1080/10837450.2023.2204163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/18/2023]
Abstract
To improve the aqueous solubility and oral bioavailability of paclitaxel (PTX), a biomimetic system for oral administration of PTX was efficiently developed as an outer membrane vesicle (OMVs) of sodium caseinate (CAS) modified zein nanoparticles (OMVs-Zein-CAS-PTX-NPs) by Escherichia coli. To verify their structure and properties, the designed nanostructures were thoroughly characterized using various characterization techniques. The results indicated that hydrogen bonds and van der Waals forces mainly drove the interaction between PTX and Zein, but the complex is unstable. The physicochemical stability of PTX-loaded zein nanoparticles was improved by the addition of CAS. The biological characteristics of biofilms are reproduced by nanoparticles cloaked with outer membrane vesicles. OMVs-Zein-CAS-PTX-NPs delayed the release of PTX under simulated gastric and intestinal fluids due to OMVs protection. OMVs-Zein-CAS-PTX-NPs exhibited remarkable antitumor ability in vitro and improved the bioavailability of oral administration of PTX in vivo. Therefore, OMVs cloaked in nanoparticles may be a suitable delivery vehicle to provide an efficient application prospect for the oral administration of PTX.
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Affiliation(s)
- Zeyu Wang
- School of Pharmaceutical Science, Liaoning University, Shenyan, China
| | - Yuqi Chu
- School of Pharmaceutical Science, Liaoning University, Shenyan, China
| | - Xu Tao
- School of Pharmaceutical Science, Liaoning University, Shenyan, China
| | - Jianchao Li
- School of Pharmaceutical Science, Liaoning University, Shenyan, China
| | - Lihong Wang
- School of Pharmaceutical Science, Liaoning University, Shenyan, China
| | - Yuli Sang
- School of Pharmaceutical Science, Liaoning University, Shenyan, China
| | - Xiuli Lu
- School of Life Science, Liaoning University, Shenyang, China
| | - Lijiang Chen
- School of Pharmaceutical Science, Liaoning University, Shenyan, China
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22
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Wei YS, Teng MJ, Feng K, Hu TG, Zong MH, Wu H. Improving the bioaccessibility of lipophilic ingredient in its oral intestinal delivery by ultrasound and biological cross-linker. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2762-2772. [PMID: 36220972 DOI: 10.1002/jsfa.12262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 08/12/2022] [Accepted: 10/11/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Great efforts have been made to improve the oral bioaccessibility of lipophilic ingredients with multi-functionalities. Achieving intestinal delivery of lipophilic ingredients and their encapsulation in micelles composed of bile salts and lipid hydrolysates (i.e. fatty acids) is critical for improving oral bioaccessibility. Therefore, oil-core microcapsules are considered ideal carriers of lipophilic ingredients. Previous studies have reported oil-core/zein-shell microcapsules constructed by a one-step anti-solvent process. Still, its efficacy as an intestinal delivery system was limited because if the porous shell structure. RESULTS Zein solution was pretreated with ultrasound and tannic acid (TA) cross-linking. Composite oil-core microcapsule (COM) with a compact shell structure was successfully prepared by using modified zein solution in the anti-solvent process. Fourier-transform infrared spectroscopy and circular dichroism analyses indicated that ultrasound and TA synergistically promote the conformational transition of zein from α-helix to β-sheet and enhance the hydrophobic interactions among protein chains. The above changes contribute to the strengthen of shell zein network. Correspondingly, COM presents superior encapsulation efficiency and environmental stability over the simple oil-core microcapsule (SOM) prepared without the use of ultrasound and TA. Furthermore, antioxidant activity of β-carotene was well retained during the encapsulation process. In vitro studies indicated that COM was more resistant to digestibility and acid-induced swelling. More than 87% of β-carotene could be released in the intestine in a sustainable way. The controllable release behavior thus promoted a significant increase in bioaccessibility of β-carotene encapsulated in COM compared to SOM (85.9% versus 48.5%). CONCLUSION The COM generated here shows potential for bioaccessibility improvement of lipophilic ingredients. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yun-Shan Wei
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
| | - Meng-Jing Teng
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
| | - Kun Feng
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
| | - Teng-Gen Hu
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, China
| | - Min-Hua Zong
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
| | - Hong Wu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
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23
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Yao L, Man T, Xiong X, Wang Y, Duan X, Xiong X. HPMC films functionalized by zein/carboxymethyl tamarind gum stabilized Pickering emulsions: Influence of carboxymethylation degree. Int J Biol Macromol 2023; 238:124053. [PMID: 36934825 DOI: 10.1016/j.ijbiomac.2023.124053] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 03/10/2023] [Accepted: 03/12/2023] [Indexed: 03/19/2023]
Abstract
Pickering emulsions are promising systems to act as carriers of active hydrophobic components, and to improve compatibility and the water vapor barrier properties of bio-based films. This study aimed to investigated the effects of cinnamon essential oil Pickering emulsions (CEOEs) using zein/carboxymethyl tamarind gum as stabilizers on the mechanical, barrier, antibacterial and antioxidant properties of Hydroxypropyl methyl cellulose (HPMC) films, and assessed the influence of carboxymethylation degree. In addition, the effect of the packaging was studied on the shelf life of cherry tomatoes. Results showed that the droplet size reduced approximately from 93.03 to 10.59 μm with the increasing degree of substitution (DS), greatly facilitating the droplet uniform distribution in film matrix. Moreover, with the addition of CEOEs, significant increase was observed with the tensile strength from 8.46 to 25.41 MPa, and the water vapor permeability decreased from 6.18 × 10-10 to 4.24 × 10-10 g·m-1·s-1·Pa-1. The films exhibited good UV barrier properties without sacrificing the transparency after adding CEO. Furthermore, the antibacterial and antioxidant activities of the prepared films have also been greatly improved. Consequently, the CEOEs was an ideal alternative for incorporation with HPMC based films for increasing the shelf life of cherry tomatoes.
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Affiliation(s)
- Lili Yao
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China.
| | - Tao Man
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Xiong Xiong
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Yicheng Wang
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Xinxin Duan
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Xiaohui Xiong
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
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24
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Song S, Li Y, Zhu Q, Zhang X, Wang Y, Tao L, Yu L. Structure and properties of Pickering emulsions stabilized solely with novel buckwheat protein colloidal particles. Int J Biol Macromol 2023; 226:61-71. [PMID: 36493922 DOI: 10.1016/j.ijbiomac.2022.12.047] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 12/02/2022] [Accepted: 12/05/2022] [Indexed: 12/12/2022]
Abstract
In this paper, buckwheat protein colloidal particles (BPCPs) were prepared by heat treatment to stabilize oil-water interface. The results of particle size, surface hydrophobicity and wettability indicated that the prepared BPCPs could be used as novel Pickering emulsifier. The effects of BPCPs concentration, ionic strength and heat treatment on the structure and properties of Pickering emulsions were explored. The microstructure results showed that BPCPs could tightly coated on the surface of oil droplets to form a tight interfacial film, confirming that BPCPs could be used as an effective Pickering-like stabilizer. With the increase of BPCPs concentration, the droplet size of the Pickering emulsion gradually decreased, and the viscoelasticity and storage stability of the emulsion were effectively improved. Different from the effect of ionic strength, heat treatment was beneficial to increasing the viscoelasticity of BPCPs-stabilized Pickering emulsion. The Pickering emulsions exhibited certain flocculation at different temperatures and ionic strengths, while still maintained good solid-like behavior. These results suggest that the structure and properties of BPCPs-stabilized Pickering emulsion could be regulated by changing the ionic strength and temperature.
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Affiliation(s)
- Shixin Song
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China
| | - Yufei Li
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China
| | - Qiyuan Zhu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China
| | - Xin Zhang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China
| | - Yang Wang
- National Engineering Research Center for Information Technology in Agriculture, Beijing 100097, PR China
| | - Li Tao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China
| | - Lei Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China; National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun 130118, PR China.
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25
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Liu L, Zhang J, Wang P, Tong Y, Li Y, Chen H. Functional Properties of Corn Byproduct-Based Emulsifier Prepared by Hydrothermal-Alkaline. Molecules 2023; 28:molecules28020665. [PMID: 36677721 PMCID: PMC9865437 DOI: 10.3390/molecules28020665] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 12/30/2022] [Accepted: 01/02/2023] [Indexed: 01/11/2023] Open
Abstract
As consumers' interest in nature-sourced additives has increased, zein has been treated hydrothermally under alkaline conditions to prepare a nature-sourced emulsifier. The effects of mild hydrothermal-alkaline treatment with different temperatures or alkaline concentrations on the emulsifying properties of zein were investigated. The emulsification activity and stability index of zein hydrolysates increased by 39% and 164%, respectively. The optimal simple stabilized emulsion was uniform and stable against heat treatment up to 90 °C, sodium chloride up to 200 mmol/L, and pH values ranging from 6 to 9. Moreover, it presented excellent storage stability compared to commonly used food emulsifiers. The surface hydrophobicity caused the depolymerization of the tertiary structure of zein and the dissociation of subunits along with exposure of hydrophilic groups. The amino acid composition and circular dichroism results reveal that the treatment dissociated protein subunits and transformed α-helices into anti-parallel β-sheets and random coil. In conclusion, mild hydrothermal-alkaline treatment may well contribute to the extended functional properties of zein as a nature-sourced emulsifier.
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Affiliation(s)
- Lu Liu
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
| | - Jijun Zhang
- National Engineering Research Center for Corn Deep Processing, Changchun 130000, China
- Nutrition & Health Research Institute, China Oil and Foodstuffs Corporation, Beijing 102200, China
| | - Pengjie Wang
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
| | - Yi Tong
- China Oil and Foodstuffs Biotechnology Corporation, Changchun 130000, China
| | - Yi Li
- China Oil and Foodstuffs Biotechnology Corporation, Changchun 130000, China
| | - Han Chen
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
- Correspondence:
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26
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Ren G, Zhu Y, Shi J, Liu J, He Y, Sun Y, Zhan Y, Lv J, Huang M, Xie H. Fabrication of Antioxidant Pickering Emulsion Based on Resveratrol-Grafted Zein Conjugates: Enhancing the Physical and Oxidative Stability. Foods 2022; 11:foods11233851. [PMID: 36496666 PMCID: PMC9737855 DOI: 10.3390/foods11233851] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 11/21/2022] [Accepted: 11/24/2022] [Indexed: 12/05/2022] Open
Abstract
Lipid oxidation is still a major problem complicating the development of food emulsions. In this study, an antioxidant Pickering emulsion stabilized by resveratrol-grafted zein (Z-R) conjugates and pectin (P) complex particles was prepared. The hydrophilic pectin successfully adjusted the wettability of Z-R; when the mass ratio of Z-R to P was 2:1 (Z-R/P2:1), the three-phase contact angle was 90.68°, and the wettability of the particles was close to neutral. Rheological analysis showed that the emulsion formed an elastic gel structure. FTIR spectra indicated that there was a hydrogen bond and electrostatic interaction between Z-R and P. The disappearance of characteristic infrared peaks of corn oil was due to a dense protective film formed on the surface of oil drops by Z-R/P2:1 particles, which was confirmed by confocal laser scanning microscopy. The emulsion stabilized by Z-R/P2:1 had excellent physical stability at a wide range of pH values (4-9), salt ion concentrations (0.04-0.15 mol·L-1) and storage times (0-30 days). The anti-lipid oxidation ability of the emulsion was outstanding; after storage for 14 days at room temperature, the MDA content in the emulsion was only 123.85 μmol/kg oil. In conclusion, the Z-R/P2:1 particles prepared in this study can effectively stabilize a Pickering emulsion and expand the usability of the method for constructing antioxidant Pickering emulsions.
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Affiliation(s)
| | | | | | | | | | | | | | | | | | - Hujun Xie
- Correspondence: ; Fax: +86-571-28008900
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27
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Fu X, Chang X, Ding Z, Xu H, Kong H, Chen F, Wang R, Shan Y, Ding S. Fabrication and Characterization of Eco-Friendly Polyelectrolyte Bilayer Films Based on Chitosan and Different Types of Edible Citrus Pectin. Foods 2022; 11:3536. [PMID: 36360151 PMCID: PMC9655154 DOI: 10.3390/foods11213536] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 10/27/2022] [Accepted: 11/04/2022] [Indexed: 09/28/2023] Open
Abstract
The eco-friendly polyelectrolyte bilayer films were prepared by layer-by-layer (LBL) casting method using chitosan (CS) and four types of edible citrus pectin as film substrates. The results showed that the polyelectrolyte bilayer films exhibited excellent comprehensive properties. Furthermore, the interaction between CS and pectin was closely related to the degree of methyl-esterification (DM), molecular weight (Mw), and zeta potential of pectin. The low DM, Mw, and high zeta potential of the low methyl-esterified pectin (LM) resulted in a denser internal structure of the bilayer film, stronger UV shielding performance, and stronger gas barrier ability. The high DM and Mw of the high methyl-esterified pectin (HM) endow the bilayer film with stronger mechanical properties, thermal stability, and antifogging property. The microstructural and spectroscopic analysis showed that there are hydrogen bonds and electrostatic interactions between the layers. Overall, the developed CS-pectin polyelectrolyte bilayer films provided potential applications for food bioactive packaging.
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Affiliation(s)
- Xincheng Fu
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Xia Chang
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Zemin Ding
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Haishan Xu
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Hui Kong
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Fei Chen
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Rongrong Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yang Shan
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Shenghua Ding
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
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28
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Li Y, Cui Z, Hu L. Recent technological strategies for enhancing the stability of lycopene in processing and production. Food Chem 2022; 405:134799. [DOI: 10.1016/j.foodchem.2022.134799] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 10/19/2022] [Accepted: 10/26/2022] [Indexed: 11/05/2022]
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29
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Wang C, Li X, Sang S, Julian McClements D, Chen L, Long J, Jiao A, Wang J, Jin Z, Qiu C. Preparation, characterization and in vitro digestive behaviors of emulsions synergistically stabilized by γ-cyclodextrin/sodium caseinate/alginate. Food Res Int 2022; 160:111634. [DOI: 10.1016/j.foodres.2022.111634] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 06/29/2022] [Accepted: 07/05/2022] [Indexed: 01/11/2023]
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30
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Wan Y, Li J, Ma J, Li Y, Wang R, Chen Z, Wang T. Fixing zein at the fibrillar carboxymethyl cellulose toward an amphiphilic nano-network. Food Chem 2022; 398:133862. [DOI: 10.1016/j.foodchem.2022.133862] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 06/27/2022] [Accepted: 08/03/2022] [Indexed: 10/16/2022]
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31
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Li Z, Xiong Y, Wang Y, Zhang Y, Luo Y. Low density lipoprotein-pectin complexes stabilized high internal phase pickering emulsions: The effects of pH conditions and mass ratios. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108004] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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32
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Yan X, He Y, Bai X, McClements DJ, Chen S, Liu X, Liu F. Development and application of hydrophilic-hydrophobic dual-protein Pickering emulsifiers: EGCG-modified caseinate-zein complexes. Food Res Int 2022; 157:111451. [PMID: 35761690 DOI: 10.1016/j.foodres.2022.111451] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2022] [Revised: 05/19/2022] [Accepted: 05/31/2022] [Indexed: 11/29/2022]
Abstract
Zein nanoparticles are commonly used as colloidal emulsifiers to form and stabilize Pickering emulsions. However, the strong surface hydrophobicity of zein nanoparticles limits their widespread application. In this study, composite colloidal emulsifiers were fabricated from zein, sodium caseinate (NaCas), and epigallocatechin gallate (EGCG). Initially, NaCas-EGCG conjugates were formed using either an alkaline or enzymatic method. The enzymatic method led to conjugates containing more EGCG and with a higher thermal stability and surface hydrophilicity. Colloidal emulsifiers were prepared using an antisolvent precipitation method that involved titrating an ethanolic zein solution into an aqueous NaCas-EGCG conjugate solution. The potential application of these emulsifiers for forming and stabilizing high internal phase emulsions (HIPEs) was then explored. The emulsification properties of the zein nanoparticles were improved after they were complexed with NaCas-EGCG conjugates. Pickering HIPEs containing closely packed polygon oil droplets were formed from the colloidal emulsifiers, even at low particle concentrations (0.3% w/v). Overall, our results show that the functional performance of zein nanoparticles can be improved by complexing them with NaCas-EGCG conjugates. The novel colloidal emulsifiers developed in this study may therefore have useful applications in the food and other industries.
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Affiliation(s)
- Xiaojia Yan
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Yiyang He
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Xiangqi Bai
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | | | - Shuai Chen
- School of Public Health, Wuhan University, 430071, China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China.
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33
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Ren Z, Li X, Ma F, Zhang Y, Hu W, Khan MZH, Liu X. Oil-in-water emulsions prepared using high-pressure homogenisation with Dioscorea opposita mucilage and food-grade polysaccharides: guar gum, xanthan gum, and pectin. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113468] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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34
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Chen Q, Zhou S, Ding Y, Chen D, Dahiru NS, Tang H, Xu H, Ji M, Wang X, Li Z, Chen Q, Li Y, Tu J, Sun C. A bio-responsive, cargo-catchable gel for postsurgical tumor treatment via ICD-based immunotherapy. J Control Release 2022; 346:212-225. [DOI: 10.1016/j.jconrel.2022.04.015] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 04/08/2022] [Accepted: 04/10/2022] [Indexed: 01/18/2023]
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35
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Tavasoli S, Liu Q, Jafari SM. Development of Pickering emulsions stabilized by hybrid biopolymeric particles/nanoparticles for nutraceutical delivery. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107280] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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36
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Membrane synthesis via in-situ pore formation in silica gels through dynamic miscibility with soybean oil. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2021.128183] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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37
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Zhang Y, Xiang S, Yu H, Wang H, Tan M. Fabrication and characterization of superior stable Pickering emulsions stabilized by propylene glycol alginate gliadin nanoparticles. Food Funct 2022; 13:2172-2183. [PMID: 35113104 DOI: 10.1039/d1fo03940g] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Gliadin, a kind of amphiphilic protein from wheat, has been widely used for stabilizing Pickering emulsions, which is easy to form colloidal particles. Herein, gliadin/propylene glycol alginate (PGA) colloidal particles (GPPs) with different gliadin/PGA ratios were developed and used as emulsifiers to prepare Pickering emulsions with an internal phase of 80% (v/v). The addition of PGA made the GPPs a tree-fruit-like morphology, increasing the particle size and changing the zeta-potential. Hydrogen bond and electrostatic interaction are the major forces between gliadin and PGA. The wettability of GPPs was improved significantly in the presence of PGA. The oil-water contact angle reached 89.5° when the gliadin/PGA ratio was 1 : 1. The emulsion could be maintained at room temperature for 6 months when the oil phase ratio (Φ) was 70%. The high stability of the Pickering emulsion could be attributed to the thin film formed by GPPs on the surface of oil droplets. The improved resistance of algal oil in emulsions against oxidation was proved as the induction time increased six times. In addition, the porous material prepared using GPPs-stabilized emulsion as the template displayed an oil absorption ability of 106.41 g g-1 and heavy metal adsorption ability of 202.71 mg g-1. Such performance implies that GPPs are highly efficient food-grade Pickering emulsifiers that may be applied in various fields.
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Affiliation(s)
- Yin Zhang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Gangjingzi District, Dalian 116034, Liaoning, China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Siyuan Xiang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Gangjingzi District, Dalian 116034, Liaoning, China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Hongjin Yu
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Gangjingzi District, Dalian 116034, Liaoning, China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Haitao Wang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Gangjingzi District, Dalian 116034, Liaoning, China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Gangjingzi District, Dalian 116034, Liaoning, China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
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38
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Surface coating of zein nanoparticles to improve the application of bioactive compounds: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.025] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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39
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Li J, Yang ZL, Ding T, Song YJ, Li HC, Li DQ, Chen S, Xu F. The role of surface functional groups of pectin and pectin-based materials on the adsorption of heavy metal ions and dyes. Carbohydr Polym 2022; 276:118789. [PMID: 34823799 DOI: 10.1016/j.carbpol.2021.118789] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 09/29/2021] [Accepted: 10/16/2021] [Indexed: 12/17/2022]
Abstract
Natural macromolecules have been used to adsorb pollutants including heavy metal ions and organic dyes due to low-cost, accessible, biodegradable, and eco-friendly advantages. Pectin, an important natural polymer, possesses abundant carboxyl and hydroxyl functional groups that can interact with the metal and organic cations via electrostatic interaction; as well as be modified by other chemicals for preparing hybrid and composite materials. The resultant materials have been employed to remove pollutants from aqueous solution; the importance of chemical composition was unlocked. Here, we reviewed contaminant removal by pectin, and pectin-based hybrid and composite materials, and highlighted the role of functional groups on pollutant removal. The removal of heavy metal ions was mainly due to surface coordination, while that of organic cations to electrostatic interactions of the functional groups. Moreover, the influence of initial contaminant concentration was critically discussed. The comprehensive review can provide valuable information on pectin and its application in contaminant removal.
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Affiliation(s)
- Jun Li
- College of Chemistry and Chemical Engineering, Xinjiang Agricultural University, Urumchi, Xinjiang 830052, PR China
| | - Zai-Lei Yang
- College of Chemistry and Chemical Engineering, Xinjiang Agricultural University, Urumchi, Xinjiang 830052, PR China
| | - Tao Ding
- College of Chemistry and Chemical Engineering, Xinjiang Agricultural University, Urumchi, Xinjiang 830052, PR China
| | - Yi-Jia Song
- Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, PR China
| | - Hai-Chao Li
- Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, PR China
| | - De-Qiang Li
- College of Chemistry and Chemical Engineering, Xinjiang Agricultural University, Urumchi, Xinjiang 830052, PR China; Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, PR China.
| | - Sheng Chen
- Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, PR China.
| | - Feng Xu
- Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, PR China
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40
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Sun Y, Tang W, Pu C, Li R, Sun Q, Wang H. Improved stability of liposome-stabilized emulsions as coencapsulation delivery system for vitamin B2, vitamin E and β-carotene. Food Funct 2022; 13:2966-2984. [DOI: 10.1039/d1fo03617c] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
To realize the co-encapsulation of multiple nutraceuticals with different solubilities, Pickering emulsions stabilized by freshly-prepared liposome suspension stabilized emulsion (Fre-Lip-Sus-E) and hydrated lyophilized liposome stabilized emulsion (Hyd-Lyo-Lip-E) were prepared, in...
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41
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Li M, He S. Utilization of zein-based particles in Pickering emulsions: A review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2015377] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Ming Li
- College of Food Science and Engineering, Tonghua Normal University, Tonghua, Jilin, PR China
- Development Engineering Center of Edible Plant Resources of Changbai Mountain, Tonghua Normal University, Tonghua, Jilin, PR China
| | - Shudong He
- Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, PR China
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42
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Hossain KMZ, Deeming L, Edler KJ. Recent progress in Pickering emulsions stabilised by bioderived particles. RSC Adv 2021; 11:39027-39044. [PMID: 35492448 PMCID: PMC9044626 DOI: 10.1039/d1ra08086e] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Accepted: 11/25/2021] [Indexed: 01/06/2023] Open
Abstract
In recent years, the demand for non-surfactant based Pickering emulsions in many industrial applications has grown significantly because of the option to select biodegradable and sustainable materials with low toxicity as emulsion stabilisers. Usually, emulsions are a dispersion system, where synthetic surfactants or macromolecules stabilise two immiscible phases (typically water and oil phases) to prevent coalescence. However, synthetic surfactants are not always a suitable choice in some applications, especially in pharmaceuticals, food and cosmetics, due to toxicity and lack of compatibility and biodegradability. Therefore, this review reports recent literature (2018-2021) on the use of comparatively safer biodegradable polysaccharide particles, proteins, lipids and combinations of these species in various Pickering emulsion formulations. Also, an overview of the various tuneable factors associated with the functionalisation or surface modification of these solid particles, that govern the stability of the Pickering emulsions is provided.
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Affiliation(s)
- Kazi M Zakir Hossain
- Department of Chemistry, University of Bath Claverton Down Bath BA2 7AY UK
- Centre for Sustainable Chemical Technologies, University of Bath Claverton Down Bath BA2 7AY UK
| | - Laura Deeming
- Department of Chemistry, University of Bath Claverton Down Bath BA2 7AY UK
- Centre for Sustainable Chemical Technologies, University of Bath Claverton Down Bath BA2 7AY UK
| | - Karen J Edler
- Department of Chemistry, University of Bath Claverton Down Bath BA2 7AY UK
- Centre for Sustainable Chemical Technologies, University of Bath Claverton Down Bath BA2 7AY UK
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43
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Li W, Yu Y, Peng J, Dai Z, Wu J, Wang Z, Chen H. Characterization of Cationic Modified Short Linear Glucan and Fabrication of Complex Nanoparticles with Low and High Methoxy Pectin. Foods 2021; 10:foods10102509. [PMID: 34681558 PMCID: PMC8535971 DOI: 10.3390/foods10102509] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 09/17/2021] [Accepted: 10/05/2021] [Indexed: 11/18/2022] Open
Abstract
In this study, we chemically modified the short linear glucan (SLG) using the 3-chloro-2-hydroxypropyl trimethylammonium chloride to introduce a positive surface charge via cationization (CSLG). We then prepared CSLG-based binary nanocomplex particles through electrostatic interactions with low and high methoxyl pectin. The two new types of binary nanocomplex were comprehensively characterized. It was found that the nanocomplex particles showed a spherical shape with the particle size of <700 nm, smooth surface, homogeneous distribution, and negative surface charge. Fourier transform infrared spectroscopy (FTIR) revealed that the driving forces to form nanocomplex were primarily electrostatic interactions and hydrogen bonding. In addition, increasing the CSLG concentration in the nanocomplex significantly enhanced both thermal stability and digestive stability. By comparing the two complex nanoparticles, the HMP-CSLG has a larger particle size and better stability under the GI condition due to the high content of the methoxy group. Additionally, the HMP-CSLG nanoparticle has a higher encapsulation efficiency and slower release rate under simulated gastrointestinal fluid for tangeretin compared with the LMP-CSLG. These results provide new insights into designing the CSLG-based nanocomplex as a potential oral delivery system for nutraceuticals or active ingredients.
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Affiliation(s)
- Wenhui Li
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (W.L.); (Y.Y.); (J.P.); (Z.D.); (Z.W.)
| | - Ying Yu
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (W.L.); (Y.Y.); (J.P.); (Z.D.); (Z.W.)
| | - Jielong Peng
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (W.L.); (Y.Y.); (J.P.); (Z.D.); (Z.W.)
| | - Ziyang Dai
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (W.L.); (Y.Y.); (J.P.); (Z.D.); (Z.W.)
| | - Jinhong Wu
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (W.L.); (Y.Y.); (J.P.); (Z.D.); (Z.W.)
- Correspondence: ; Tel./Fax: +86-21-34205748
| | - Zhengwu Wang
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (W.L.); (Y.Y.); (J.P.); (Z.D.); (Z.W.)
| | - Huiyun Chen
- Institute of Agricultural Product Processing Research, Ningbo Academy of Agricultural Science, NO. 19 Dehou Street, Yinzhou District, Ningbo 315040, China;
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44
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Guerra AS, Hoyos CG, Molina-Ramírez C, Velásquez-Cock J, Vélez L, Gañán P, Eceiza A, Goff HD, Zuluaga R. Extraction and preservation of lycopene: A review of the advancements offered by the value chain of nanotechnology. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.009] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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45
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Einhorn-Stoll U, Archut A, Eichhorn M, Kastner H. Pectin - Plant protein systems and their application. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106783] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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46
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4-Hydroxyderricin Promotes Apoptosis and Cell Cycle Arrest through Regulating PI3K/AKT/mTOR Pathway in Hepatocellular Cells. Foods 2021; 10:foods10092036. [PMID: 34574146 PMCID: PMC8468691 DOI: 10.3390/foods10092036] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 08/19/2021] [Accepted: 08/24/2021] [Indexed: 01/08/2023] Open
Abstract
4-hydroxyderricin (4-HD), as a natural flavonoid compound derived from Angelica keiskei, has largely unknown inhibition and mechanisms on liver cancer. Herein, we investigated the inhibitory effects of 4-HD on hepatocellular carcinoma (HCC) cells and clarified the potential mechanisms by exploring apoptosis and cell cycle arrest mediated via the PI3K/AKT/mTOR signaling pathway. Our results show that 4-HD treatment dramatically decreased the survival rate and activities of HepG2 and Huh7 cells. The protein expressions of apoptosis-related genes significantly increased, while those related to the cell cycle were decreased by 4-HD. 4-HD also down-regulated PI3K, p-PI3K, p-AKT, and p-mTOR protein expression. Moreover, PI3K inhibitor (LY294002) enhanced the promoting effect of 4-HD on apoptosis and cell cycle arrest in HCC cells. Consequently, we demonstrate that 4-HD can suppress the proliferation of HCC cells by promoting the PI3K/AKT/mTOR signaling pathway mediated apoptosis and cell cycle arrest.
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Wei R, Zhao S, Zhang L, Feng L, Zhao C, An Q, Bao Y, Zhang L, Zheng J. Upper digestion fate of citrus pectin-stabilized emulsion: An interfacial behavior perspective. Carbohydr Polym 2021; 264:118040. [PMID: 33910723 DOI: 10.1016/j.carbpol.2021.118040] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2021] [Revised: 04/03/2021] [Accepted: 04/04/2021] [Indexed: 10/21/2022]
Abstract
Citrus pectin can serve as a naturally digestion-resistant emulsifier, although how it achieves this effect is still unknown. In this study, the upper digestion fate of an emulsion stabilized by different concentrations of citrus pectin, and changes in its interfacial properties during digestion, were investigated. Emulsions stabilized by high-concentration citrus pectin (3 %) were relatively stable during digestion and had a lower free fatty acid (FFA) release rate than emulsions stabilized by low-concentration citrus pectin (1 %). At the low concentration, the citrus pectin interface had a thin absorbing layer and was largely replaced by bile salts, while at high concentration the citrus pectin interface possessed a uniform and thick adsorbing layer that resisted the replacement of bile salts and enabled lipase adsorption. This study has improved our understanding of the digestion of emulsion from the interface and will be useful for designing emulsion-based functional foods that can achieve targeted release.
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Affiliation(s)
- Rujun Wei
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Shaojie Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Lin Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, China
| | - Liping Feng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Chengying Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Qing An
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Yuming Bao
- Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - Lina Zhang
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - Jinkai Zheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, China.
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48
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Wang P, Fei P, Zhou C, Hong P. Preparation of acylated pectins with phenolic acids through lipase-catalyzed reaction and evaluation of their preservation performance. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111615] [Citation(s) in RCA: 3] [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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49
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Li DQ, Li J, Dong HL, Li X, Zhang JQ, Ramaswamy S, Xu F. Pectin in biomedical and drug delivery applications: A review. Int J Biol Macromol 2021; 185:49-65. [PMID: 34146559 DOI: 10.1016/j.ijbiomac.2021.06.088] [Citation(s) in RCA: 117] [Impact Index Per Article: 39.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2021] [Revised: 06/11/2021] [Accepted: 06/11/2021] [Indexed: 12/16/2022]
Abstract
Natural macromolecules have attracted increasing attention due to their biocompatibility, low toxicity, and biodegradability. Pectin is one of the few polysaccharides with biomedical activity, consequently a candidate in biomedical and drug delivery Applications. Rhamnogalacturonan-II, a smaller component in pectin, plays a major role in biomedical activities. The ubiquitous presence of hydroxyl and carboxyl groups in pectin contribute to their hydrophilicity and, hence, to the favorable biocompatibility, low toxicity, and biodegradability. However, pure pectin-based materials present undesirable swelling and corrosion properties. The hydrophilic groups, via coordination, electrophilic addition, esterification, transesterification reactions, can contribute to pectin's physicochemical properties. Here the properties, extraction, and modification of pectin, which are fundamental to biomedical and drug delivery applications, are reviewed. Moreover, the synthesis, properties, and performance of pectin-based hybrid materials, composite materials, and emulsions are elaborated. The comprehensive review presented here can provide valuable information on pectin and its biomedical and drug delivery applications.
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Affiliation(s)
- De-Qiang Li
- College of Chemical Engineering, Xinjiang Agricultural University, Urumchi, Xinjiang 830052, PR China; Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, PR China.
| | - Jun Li
- College of Chemical Engineering, Xinjiang Agricultural University, Urumchi, Xinjiang 830052, PR China
| | - Hui-Lin Dong
- Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, PR China
| | - Xin Li
- Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, PR China
| | - Jia-Qi Zhang
- College of Chemical Engineering, Xinjiang Agricultural University, Urumchi, Xinjiang 830052, PR China
| | - Shri Ramaswamy
- Department of Bioproducts and Biosystems Engineering, Kaufert Laboratory, University of Minnesota, Saint Paul, MN 55108, USA
| | - Feng Xu
- Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, PR China.
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