1
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Aghababaei F, McClements DJ, Pignitter M, Hadidi M. A comprehensive review of processing, functionality, and potential applications of lentil proteins in the food industry. Adv Colloid Interface Sci 2024; 333:103280. [PMID: 39216401 DOI: 10.1016/j.cis.2024.103280] [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: 03/11/2024] [Revised: 07/29/2024] [Accepted: 08/20/2024] [Indexed: 09/04/2024]
Abstract
There is a pressing need for sustainable sources of proteins to address the escalating food demands of the expanding global population, without damaging the environment. Lentil proteins offer a more sustainable alternative to animal-derived proteins (such as those from meat, fish, eggs, or milk). They are abundant, affordable, protein rich, nutritious, and functional, which makes them highly appealing as ingredients in the food, personal care, cosmetics, pharmaceutical and other industries. In this article, the chemical composition, nutritional value, and techno-functional properties of lentil proteins are reviewed. Then, recent advances on the extraction, purification, and modification of lentil proteins are summarized. Hurdles to the widespread utilization of lentil proteins in the food industry are highlighted, along with potential strategies to surmount these challenges. Finally, the potential applications of lentil protein in foods and beverages are discussed. The intention of this article is to offer an up-to-date overview of research on lentil proteins, addressing gaps in the knowledge related to their potential nutritional benefits and functional advantages for application within the food industry. This includes exploring the utilization of lentil proteins as nanocarriers for bioactive compounds, emulsifiers, edible inks for 3D food printing, meat analogs, and components of biodegradable packaging.
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Affiliation(s)
| | | | - Marc Pignitter
- Institute of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090, Austria
| | - Milad Hadidi
- Institute of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090, Austria.
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2
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Risse K, Drusch S. (Non)linear Interfacial Rheology of Tween, Brij and Span Stabilized Oil-Water Interfaces: Impact of the Molecular Structure of the Surfactant on the Interfacial Layer Stability. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2024; 40. [PMID: 39126646 PMCID: PMC11363120 DOI: 10.1021/acs.langmuir.4c02210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/12/2024] [Revised: 08/05/2024] [Accepted: 08/05/2024] [Indexed: 08/12/2024]
Abstract
During emulsification and further processing (e.g., pasteurizing), the oil-water interface is mechanically and thermally stressed, which can lead to oil droplet aggregation and coalescence, depending on the interfacial properties. Currently, there is a lack of insights into the impact of the molecular structure (headgroup and FA chain) of low molecular weight emulsifiers (LME) on the resulting interfacial properties. Additionally, the crystallization/melting of the oil/the emulsifier is often neglected within interfacial rheological experiments. Within this study, the stability of interfaces formed by Tween, Span or Brij was determined as a function of their molecular structure, taking crystallization effects of the LME into account. The headgroup was kept constant while varying the FA, or vice versa. The interfacial film properties (viscoelasticity) were investigated at different temperatures using dilatational and interfacial shear rheology. Both the headgroup and the FA chain impacted the interfacial properties. For the same FA composition, a rather small hydrophobic headgroup resulted in a higher packed interface. The interfacial elasticity increased with increased FA chain length (C12 to C18). This seemed to be particularly the case when the emulsifier crystallized on the interface among cooling. In the case of a densely packed interface, network formation due to chain crystallization of the LME's FA chains occurs during the cooling step. The resulting interface shows predominantly elastic behavior.
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Affiliation(s)
- Kerstin Risse
- Technische Universität
Berlin, Faculty III Process
Sciences, Institute of Food Technology and Food Chemistry, Department
of Food Technology and Food Material Science, Straße des 17. Juni 135, 10623 Berlin, Germany
| | - Stephan Drusch
- Technische Universität
Berlin, Faculty III Process
Sciences, Institute of Food Technology and Food Chemistry, Department
of Food Technology and Food Material Science, Straße des 17. Juni 135, 10623 Berlin, Germany
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3
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Lu Y, Zhang Y, Zhang R, Gao Y, Miao S, Mao L. Different interfaces for stabilizing liquid-liquid, liquid-gel and gel-gel emulsions: Design, comparison, and challenges. Food Res Int 2024; 187:114435. [PMID: 38763682 DOI: 10.1016/j.foodres.2024.114435] [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: 01/08/2024] [Revised: 04/23/2024] [Accepted: 04/27/2024] [Indexed: 05/21/2024]
Abstract
Interfaces play essential roles in the stability and functions of emulsion systems. The quick development of novel emulsion systems (e.g., water-water emulsions, water-oleogel emulsions, hydrogel-oleogel emulsions) has brought great progress in interfacial engineering. These new interfaces, which are different from the traditional water-oil interfaces, and are also different from each other, have widened the applications of food emulsions, and also brought in challenges to stabilize the emulsions. We presented a comprehensive summary of various structured interfaces (stabilized by mixed-layers, multilayers, particles, nanodroplets, microgels etc.), and their characteristics, and designing strategies. We also discussed the applicability of these interfaces in stabilizing liquid-liquid (water-oil, water-water, oil-oil, alcohol-oil, etc.), liquid-gel, and gel-gel emulsion systems. Challenges and future research aspects were also proposed regarding interfacial engineering for different emulsions. Emulsions are interface-dominated materials, and the interfaces have dynamic natures, as the compositions and structures are not constant. Biopolymers, particles, nanodroplets, and microgels differed in their capacity to get absorbed onto the interface, to adjust their structures at the interface, to lower interfacial tension, and to stabilize different emulsions. The interactions between the interface and the bulk phases not only affected the properties of the interface, but also the two phases, leading to different functions of the emulsions. These structured interfaces have been used individually or cooperatively to achieve effective stabilization or better applications of different emulsion systems. However, dynamic changes of the interface during digestion are only poorly understood, and it is still challenging to fully characterize the interfaces.
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Affiliation(s)
- Yao Lu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
| | - Yanhui Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ruoning Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yanxiang Gao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - Like Mao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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4
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Khakpour S, Hosano N, Moosavi-Nejad Z, Farajian AA, Hosano H. Advancing Tumor Therapy: Development and Utilization of Protein-Based Nanoparticles. Pharmaceutics 2024; 16:887. [PMID: 39065584 PMCID: PMC11279530 DOI: 10.3390/pharmaceutics16070887] [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: 05/16/2024] [Revised: 06/26/2024] [Accepted: 06/28/2024] [Indexed: 07/28/2024] Open
Abstract
Protein-based nanoparticles (PNPs) in tumor therapy hold immense potential, combining targeted delivery, minimal toxicity, and customizable properties, thus paving the way for innovative approaches to cancer treatment. Understanding the various methods available for their production is crucial for researchers and scientists aiming to harness these nanoparticles for diverse applications, including tumor therapy, drug delivery, imaging, and tissue engineering. This review delves into the existing techniques for producing PNPs and PNP/drug complexes, while also exploring alternative novel approaches. The methods outlined in this study were divided into three key categories based on their shared procedural steps: solubility change, solvent substitution, and thin flow methods. This classification simplifies the understanding of the underlying mechanisms by offering a clear framework, providing several advantages over other categorizations. The review discusses the principles underlying each method, highlighting the factors influencing the nanoparticle size, morphology, stability, and functionality. It also addresses the challenges and considerations associated with each method, including the scalability, reproducibility, and biocompatibility. Future perspectives and emerging trends in PNPs' production are discussed, emphasizing the potential for innovative strategies to overcome current limitations, which will propel the field forward for biomedical and therapeutic applications.
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Affiliation(s)
- Shirin Khakpour
- Graduate School of Science and Technology, Kumamoto University, Kumamoto 860-8555, Japan;
| | - Nushin Hosano
- Department of Biomaterials and Bioelectrics, Institute of Industrial Nanomaterials, Kumamoto University, Kumamoto 860-8555, Japan;
| | - Zahra Moosavi-Nejad
- Department of Biotechnology, Faculty of Biological Sciences, Alzahra University, Tehran 1993893973, Iran
| | - Amir A. Farajian
- Department of Mechanical and Materials Engineering, Wright State University, Dayton, OH 45435, USA;
| | - Hamid Hosano
- Graduate School of Science and Technology, Kumamoto University, Kumamoto 860-8555, Japan;
- Department of Biomaterials and Bioelectrics, Institute of Industrial Nanomaterials, Kumamoto University, Kumamoto 860-8555, Japan;
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5
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Yang Z, Barbhai S, Ji B, Feng J. Effect of surface viscoelasticity on top jet drops produced by bursting bubbles. SOFT MATTER 2024; 20:4868-4877. [PMID: 38700115 DOI: 10.1039/d4sm00243a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2024]
Abstract
Jet drops resulting from bubble bursting at a liquid surface play a key role in various mass transfer processes across the interface, including sea spray aerosol generation and pathogen transmission. However, the impact of structurally compound interfaces, characterized by complex surface rheology introduced by surface-active contaminants, on the jet drop ejection still remains unclear. Here, we experimentally investigate the influence of surface viscoelasticity on the size and velocity of the top jet drops from surface bubble bursting, examining both pure protein and mixed protein-surfactant solutions. We document that for bubble bursting at a pure-protein-laden surface where surface elasticity dominates, the increase in Ec, i.e. the interfacial elastocapillary number as the ratio between the effects of interfacial elasticity and capillarity, efficiently increases the radius and decreases the velocity of the top jet drop, ultimately inhibiting the jet drop ejection. On the other hand, considering the mixed protein-surfactant solution, we show that the top jet drop radius and velocity exhibit a different variation trend with Ec, which is attributed to the additional dissipation on the capillary waves as well as the retardation and resistance on the converging flow for jet formation from surface viscoelasticity. Our work may advance the understanding of bubble bursting dynamics at contaminated liquid surfaces and shed light on the potential influence of surface viscoelasticity on the generation of bubble bursting aerosols.
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Affiliation(s)
- Zhengyu Yang
- Department of Mechanical Science and Engineering, University of Illinois at Urbana-Champaign, Urbana, Illinois 61801, USA.
| | - Sainath Barbhai
- Department of Aerospace Engineering, University of Illinois at Urbana-Champaign, Urbana, Illinois 61801, USA
| | - Bingqiang Ji
- School of Astronautics, Beihang University, Beijing 100191, China.
| | - Jie Feng
- Department of Mechanical Science and Engineering, University of Illinois at Urbana-Champaign, Urbana, Illinois 61801, USA.
- Materials Research Laboratory, University of Illinois at Urbana-Champaign, Urbana, Illinois 61801, USA
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6
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Ren S, Du Y, Zhang J, Zhao K, Guo Z, Wang Z. Commercial Production of Highly Rehydrated Soy Protein Powder by the Treatment of Soy Lecithin Modification Combined with Alcalase Hydrolysis. Foods 2024; 13:1800. [PMID: 38928742 PMCID: PMC11203182 DOI: 10.3390/foods13121800] [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: 05/16/2024] [Revised: 06/05/2024] [Accepted: 06/06/2024] [Indexed: 06/28/2024] Open
Abstract
The low rehydration properties of commercial soy protein powder (SPI), a major plant-based food ingredient, have limited the development of plant-based foods. The present study proposes a treatment of soy lecithin modification combined with Alcalase hydrolysis to improve the rehydration of soy protein powder, as well as other processing properties (emulsification, viscosity). The results show that the soy protein-soy lecithin complex powder, which is hydrolyzed for 30 min (SPH-SL-30), has the smallest particle size, the smallest zeta potential, the highest surface hydrophobicity, and a uniform microstructure. In addition, the value of the ratio of the α-helical structure/β-folded structure was the smallest in the SPH-SL-30. After measuring the rehydration properties, emulsification properties, and viscosity, it was found that the SPH-SL-30 has the shortest wetting time of 3.04 min, the shortest dispersion time of 12.29 s, the highest solubility of 93.17%, the highest emulsifying activity of 32.42 m2/g, the highest emulsifying stability of 98.33 min, and the lowest viscosity of 0.98 pa.s. This indicates that the treatment of soy lecithin modification combined with Alcalase hydrolysis destroys the structure of soy protein, changes its physicochemical properties, and improves its functional properties. In this study, soy protein was modified by the treatment of soy lecithin modification combined with Alcalase hydrolysis to improve the processing characteristics of soy protein powders and to provide a theoretical basis for its high-value utilization in the plant-based food field.
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Affiliation(s)
- Shuanghe Ren
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (S.R.); (Y.D.); (J.Z.); (Z.G.)
| | - Yahui Du
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (S.R.); (Y.D.); (J.Z.); (Z.G.)
| | - Jiayu Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (S.R.); (Y.D.); (J.Z.); (Z.G.)
| | - Kuangyu Zhao
- Fang Zheng Comprehensive Product Quality Inspection and Testing Center, Fangzheng County, Harbin 150800, China;
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (S.R.); (Y.D.); (J.Z.); (Z.G.)
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (S.R.); (Y.D.); (J.Z.); (Z.G.)
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Feng N, Hu J, Liang S, Yang X, Zhu X, Feng Y, Zhao X, Tang F, Yang J, Wu Q. Physical and oxidative stability of flaxseed oil-in-water emulsions prepared by natural lignin-carbohydrate complex. Int J Biol Macromol 2024; 270:132154. [PMID: 38734331 DOI: 10.1016/j.ijbiomac.2024.132154] [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: 01/25/2024] [Revised: 04/13/2024] [Accepted: 05/05/2024] [Indexed: 05/13/2024]
Abstract
Flaxseed oil, rich in α-linolenic acid, plays a crucial role in various physiological processes. However, its stability presents certain challenges. In this study, the natural lignin-carbohydrate complex (LCC) was used to prepare the physical and oxidative stability of flaxseed oil-in-water emulsions. The LCC was characterized by HPLC, GPC, and FT-IR. The stability of emulsions was evaluated by viscosity, modulus, and micro-morphology changes. Then, the oxidation products were monitored by UV-vis spectrophotometer and HPLC. The results revealed that the high internal phase emulsion (HIPE) was successfully prepared with 2.5 wt% LCC at an oil/water ratio of 75/25 (v/v). Small droplet size (13.361 μm) and high viscosity (36,500 mPa·s) were found even after 30-day storage. Steric interactions of the LCC play a crucial role in ensuring stability, intricately linked to the interfacial properties of the emulsion. Meanwhile, the oxidative stability of α-linolenic acid in the encapsulated flaxseed oil was significantly higher than that in the bulk flaxseed oil. The results revealed that the LCC as a suitable emulsifier opens a new window for the storage of functional lipids rich in polyunsaturated fatty acids.
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Affiliation(s)
- Nianjie Feng
- School of Material Science & Chemical Engineering, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Jiaxin Hu
- School of Material Science & Chemical Engineering, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Shuang Liang
- School of Material Science & Chemical Engineering, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Xu Yang
- School of Material Science & Chemical Engineering, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Xiaotian Zhu
- School of Material Science & Chemical Engineering, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Yingjie Feng
- Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou 450000, China
| | - Xiangdong Zhao
- School of Material Science & Chemical Engineering, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Fei Tang
- School of Material Science & Chemical Engineering, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Jinchu Yang
- Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou 450000, China.
| | - Qian Wu
- School of Material Science & Chemical Engineering, Hubei University of Technology, Wuhan, Hubei 430068, China.
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8
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Liu Y, Wang Z, Lv L, Wang L, Li D, Miao X, Zhan H. Characterisation of a casein-/whey protein concentrate-Antarctic krill oil emulsion system and improvement of its storage stability. J Microencapsul 2024; 41:190-203. [PMID: 38602138 DOI: 10.1080/02652048.2024.2335152] [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: 06/20/2023] [Accepted: 03/19/2024] [Indexed: 04/12/2024]
Abstract
AIMS To develop Antarctic krill oil emulsions with casein and whey protein concentrate (WPC) and study their physicochemical properties and storage stability. METHODS Emulsions were prepared by homogenisation and ultrasonication. The properties of the emulsions were investigated via ultraviolet ray spectroscopy, dynamic light scattering, confocal laser scanning microscope, sodium dodecyl sulphate-polyacrylamide gel electrophoresis, Fourier transform infra-red spectrometer, and fluorescence spectrum. Shelf life was predicted by the Arrhenius model. RESULTS Casein- and WPC-krill oil emulsions were well formed; the mean particle diameters were less than 128.19 ± 0.64 nm and 158 ± 1.56 nm, the polymer dispersity indices were less than 0.26 ± 0.01 and 0.27 ± 0.01, and the zeta potential were around -46.88 ± 5.02 mV and -33.51 ± 2.68 mV, respectively. Shelf life was predicted to be 32.67 ± 1.55 days and 29.62 ± 0.65 days (40 °C), 27.69 ± 1.15 days and 23.58 ± 0.14 days (50 °C), 24.02 ± 0.15 days and 20.1 ± 0.08 days (60 °C). CONCLUSION The prepared krill oil emulsions have great potential to become a new krill oil supplement.
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Affiliation(s)
- Yujia Liu
- School of Biological Engineering, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Ziyang Wang
- School of Biological Engineering, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Lu Lv
- School of Biological Engineering, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Liang Wang
- School of Biological Engineering, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Deyang Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
- National Engineering Research Center of Seafood, Dalian, Liaoning, China
| | - Xiao Miao
- Shandong Key Laboratory of Optical Communication Science and Technology, School of Physics Science and Information Technology, Liaocheng University, Liaocheng, China
| | - Honglei Zhan
- School of Biological Engineering, Dalian Polytechnic University, Dalian, Liaoning, China
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9
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MacWilliams SV, Clulow AJ, Gillies G, Beattie DA, Krasowska M. Recent advances in studying crystallisation of mono- and di-glycerides at oil-water interfaces. Adv Colloid Interface Sci 2024; 326:103138. [PMID: 38522289 DOI: 10.1016/j.cis.2024.103138] [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: 01/10/2024] [Revised: 03/19/2024] [Accepted: 03/20/2024] [Indexed: 03/26/2024]
Abstract
This review focuses on the current understanding regarding lipid crystallisation at oil-water interfaces. The main aspects of crystallisation in bulk lipids will be introduced, allowing for a more comprehensive overview of the crystallisation processes within emulsions. Additionally, the properties of an emulsion and the impact of lipid crystallisation on emulsion stability will be discussed. The effect of different emulsifiers on lipid crystallisation at oil-water interfaces will also be reviewed, however, this will be limited to their impact on the interfacial crystallisation of monoglycerides and diglycerides. The final part of the review highlights the recent methodologies used to study crystallisation at oil-water interfaces.
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Affiliation(s)
- Stephanie V MacWilliams
- Future Industries Institute, UniSA STEM, University of South Australia, Mawson Lakes Campus, Mawson Lakes, SA 5095, Australia.
| | - Andrew J Clulow
- Australian Synchrotron, ANSTO, 800 Blackburn Road, Clayton, VIC 3168, Australia
| | - Graeme Gillies
- Fonterra Research and Development Centre, Dairy Farm Road, Fitzherbert, Palmerston North 4442, New Zealand
| | - David A Beattie
- Future Industries Institute, UniSA STEM, University of South Australia, Mawson Lakes Campus, Mawson Lakes, SA 5095, Australia
| | - Marta Krasowska
- Future Industries Institute, UniSA STEM, University of South Australia, Mawson Lakes Campus, Mawson Lakes, SA 5095, Australia.
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10
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Liu Y, Wu Q, Zhang J, Mao X. Effect of synergism of sucrose ester and xanthan gum on the stability of walnut milk. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1909-1919. [PMID: 37884470 DOI: 10.1002/jsfa.13075] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 09/06/2023] [Accepted: 10/27/2023] [Indexed: 10/28/2023]
Abstract
BACKGROUND Single emulsifiers have an effect on the stability of plant protein drinks, giving some improvement. Emulsifiers are more effective in maintaining emulsion stability when combined with polysaccharides such as xanthan gum. In this paper, we studied the food-grade emulsifier sucrose ester and measured the average particle size, polydispersity value, zeta potential, microrheological properties, microstructure and creaming index related to walnut protein emulsion by constructing a walnut protein emulsion simulation system. SDS-PAGE and low-field NMR were used to analyze the relative molecular masses of emulsions and the water distribution of emulsions, respectively, to further investigate the synergistic effects of sucrose esters and xanthan gum on the ease of emulsification and intrinsic mechanisms of different molecular weight proteins of walnut protein emulsions. RESULTS The results indicate that the synergistic effect of sucrose esters and xanthan gum was to stabilize emulsions better than single emulsifiers. Xanthan gum and protein may form protein-polysaccharide complexes, as well as the hydrophobic interaction between sucrose ester and xanthan gum. The properties of xanthan gum can improve the stability of the emulsion by affecting the mechanical properties of walnut protein emulsion, and the combination of sucrose ester and xanthan gum can better stabilize large protein molecules. CONCLUSION The results not only provide a theoretical basis for the stability of plant protein emulsion systems, but also provide technical support for the production and processing of large-molecule plant proteins into emulsions in this field for improving their stability, and also provide more possibilities for other types of emulsions. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yuqing Liu
- School of Food Science and Technology, Shihezi University, Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang, China
| | - Qingzhi Wu
- School of Food Science and Technology, Shihezi University, Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang, China
| | - Jian Zhang
- School of Food Science and Technology, Shihezi University, Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang, China
| | - Xiaoying Mao
- School of Food Science and Technology, Shihezi University, Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang, China
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11
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Liu Y, Wu Q, Zhang J, Yan W, Mao X. Food emulsions stabilized by proteins and emulsifiers: A review of the mechanistic explorations. Int J Biol Macromol 2024; 261:129795. [PMID: 38290641 DOI: 10.1016/j.ijbiomac.2024.129795] [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: 11/28/2023] [Revised: 12/27/2023] [Accepted: 01/25/2024] [Indexed: 02/01/2024]
Abstract
The stability of food emulsions is the basis for other properties. During their production and processing, emulsions tend to become unstable due to their thermodynamic instability, and it is usually necessary to add emulsifiers and proteins to stabilize emulsions. It becomes crucial to study the intrinsic mechanisms of emulsifiers and proteins and their joint stabilization of food emulsions. This paper summarizes the research on intrinsic mechanisms of food emulsions stabilized by emulsifiers and proteins in recent years. The destabilization and stabilization of emulsions are related to the added surfactants. The properties, type, and concentration of emulsifiers determine the stability of emulsions, and the emulsifiers can be classified into different types (e.g., ionic or nonionic, solid or liquid) according to their properties and sources. The physicochemical properties of proteins (e.g., spatial conformation, hydrophobicity) and the composition of proteins can also determine the stability of emulsions, and emulsions stabilized by emulsifiers and proteins together not only depend on these factors but also have a great relationship with the mutual combination and competition between the two. The instability and stability of emulsions are related to factors such as interfacial interaction forces, the rheological nature of the interface, and the added surfactant.
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Affiliation(s)
- Yuqing Liu
- School of Food Science and Technology, Shihezi University, Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang 832003, China
| | - Qingzhi Wu
- School of Food Science and Technology, Shihezi University, Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang 832003, China
| | - Jian Zhang
- School of Food Science and Technology, Shihezi University, Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang 832003, China
| | - Wenbo Yan
- School of Food Science and Technology, Shihezi University, Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang 832003, China
| | - Xiaoying Mao
- School of Food Science and Technology, Shihezi University, Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang 832003, China.
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12
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Han W, Chai X, Zaaboul F, Sun Y, Tan CP, Liu Y. Synergistic effect of hydrophilic polyglycerol fatty acid esters and protein on the stability of interfacial membrane in low-fat aerated emulsions with different homogenization conditions. Food Chem 2024; 435:137584. [PMID: 37774617 DOI: 10.1016/j.foodchem.2023.137584] [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: 06/20/2023] [Revised: 09/19/2023] [Accepted: 09/22/2023] [Indexed: 10/01/2023]
Abstract
This study investigates the impact of various chain lengths of hydrophilic polyglycerol fatty acid esters (HPGEs), namely SWA-10D, M-7D and M-10D on protein interactions and their influence on the surface morphology and interfacial properties of low-fat aerated emulsions under different pressures conditions. M-7D and M-10D samples exhibited larger particle sizes, higher ζ-potential and rougher surface compared to SWA-10D sample at 1 % concentration of HPGEs. Consequently, M-7D and M-10D samples demonstrated lower values of G', G'', and higher values tan δ at the oil-water interface as pressure increased, thereby promoting the formation of less viscoelastic structures. M-7D sample, characterized by lower content of α-helix structures, resulted in an observable redshift in the NH and CO groups of the protein. Molecular docking analysis affirmed that M-7D sample exhibited a lower absolute binding energy value, indicating stronger interaction with the protein compared to other samples, ultimately contributing to the unstable interfacial membrane formed.
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Affiliation(s)
- Wanjun Han
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Xiuhang Chai
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Farah Zaaboul
- Food and Biomaterials Group, School of Biosciences, University of Nottingham, LE12 5RD, United Kingdom
| | - Yanwen Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Chin-Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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13
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Joshi R, Sutariya SG, Salunke P. Effect of Different Molecular Weight Hyaluronic Acids on Skim Milk Functional Properties. Foods 2024; 13:690. [PMID: 38472803 DOI: 10.3390/foods13050690] [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: 01/10/2024] [Revised: 02/19/2024] [Accepted: 02/21/2024] [Indexed: 03/14/2024] Open
Abstract
Hyaluronic acid (HA), a naturally occurring polysaccharide with recognized health benefits, has gained approval for use in the food industry as a food additive, ingredient, and health supplement in numerous countries. HA can increase viscosity in solutions and is available commercially in various molecular weights (MW) depending on end applications. Nevertheless, no research has explored the impact of different MW HAs on functionality, rheological properties, and texture-building benefits in the dairy product matrix wherein they are incorporated. Therefore, the objective of this study was to evaluate how varying MWs of HA-specifically 8 kDa, 320 kDa, 980 kDa, and 2550 kDa at 0.25% (w/w) concentration-impact rheological characteristics, functional attributes, heat stability, protein stability, protein structure, and protein fractions within skim milk. The addition of HA led to an increase in the apparent viscosity of all samples. A higher G″ value over G' values for all HA samples was observed in frequency sweep, indicating the absence of interparticle interactions between HA particles. Protein stability and heat stability were significantly lower for 980 kDa and 2550 kDa HA as compared to the control and 8 kDa HA samples. As the MW increased, WHC, emulsion properties, and foaming stability notably increased. However, reversed results were found in the case of foaming activity. Moreover, no significant changes were observed in the percent area of individual protein fractions and the hydrodynamic diameter of protein particles. This study would help to understand the effect of HA when incorporated in dairy products for water binding or enhancement in viscosity-based applications.
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Affiliation(s)
- Rutvi Joshi
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA
| | - Suresh G Sutariya
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA
| | - Prafulla Salunke
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA
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14
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Badia-Olmos C, Sánchez-García J, Laguna L, Zúñiga E, Mónika Haros C, Maria Andrés A, Tarrega A. Flours from fermented lentil and quinoa grains as ingredients with new techno-functional properties. Food Res Int 2024; 177:113915. [PMID: 38225151 DOI: 10.1016/j.foodres.2023.113915] [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: 09/16/2023] [Revised: 12/12/2023] [Accepted: 12/21/2023] [Indexed: 01/17/2024]
Abstract
The need to provide novel, nutritious plant-based products requires seeking high-value, sustainable protein sources, like quinoa and lentils, having an increased digestibility and lacking antinutrients. Fungal fermentation has evidenced enhanced nutritional value of flours obtained from these grains. However, research into techno-functional properties, essential to the new product development, is lacking. This study investigated the techno-functional properties of flours made from lentil and quinoa after fermenting them with Pleurotus ostreatus and subjecting them to two drying techniques (lyophilisation and hot air drying). In both cases, the fermentation led to noteworthy improvements in swelling and water holding capacity, especially in those lyophilised than those dried. In contrast, the emulsifying, foaming, thickening, and gelling capacities decreased significantly. The loss of abilities was more severe for dried grains than for lyophilized ones. The thermomechanical analysis of the fermented flours showed lower thickening and gelling potential compared to untreated flours. Microscopy images revealed that the state and structure of starch granules were affected by both fermentation and drying processes. Starch granules in lentils were partly pre-gelatinised and trapped in the cotyledon cell, resulting in limited thickening and gelling abilities. In contrast, in quinoa, starch underwent pre-gelatinisation and retrogradation during the fermentation process, promoting the production of resistant starch and increasing fibre content. This study presents the potential of treated flours as ingredients possessing unique attributes compared to protein and fibre-rich conventional products.
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Affiliation(s)
- Celia Badia-Olmos
- Institute of Agrochemistry and Food Technology (IATA-CSIC), C/ Agustín Escardino Benlloch 7, 46980 Paterna, Valencia (Spain)
| | - Janaina Sánchez-García
- Institute of Food Engineering, Universitat Politècnica de València (FoodUPV), Camino de Vera s/n, 46022 Valencia (Spain)
| | - Laura Laguna
- Institute of Agrochemistry and Food Technology (IATA-CSIC), C/ Agustín Escardino Benlloch 7, 46980 Paterna, Valencia (Spain)
| | - Elena Zúñiga
- Institute of Agrochemistry and Food Technology (IATA-CSIC), C/ Agustín Escardino Benlloch 7, 46980 Paterna, Valencia (Spain)
| | - Claudia Mónika Haros
- Institute of Agrochemistry and Food Technology (IATA-CSIC), C/ Agustín Escardino Benlloch 7, 46980 Paterna, Valencia (Spain)
| | - Ana Maria Andrés
- Institute of Food Engineering, Universitat Politècnica de València (FoodUPV), Camino de Vera s/n, 46022 Valencia (Spain)
| | - Amparo Tarrega
- Institute of Agrochemistry and Food Technology (IATA-CSIC), C/ Agustín Escardino Benlloch 7, 46980 Paterna, Valencia (Spain).
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15
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Song G, Zhao S, Wang J, Zhao K, Zhao J, Liang H, Liu R, Li YY, Hu C, Qu J. Enzyme-enhanced acidogenic fermentation of waste activated sludge: Insights from sludge structure, interfaces, and functional microflora. WATER RESEARCH 2024; 249:120889. [PMID: 38043351 DOI: 10.1016/j.watres.2023.120889] [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: 05/18/2023] [Revised: 10/30/2023] [Accepted: 11/16/2023] [Indexed: 12/05/2023]
Abstract
Anaerobic fermentation is widely installed to recovery valuable resources and energy as CH4 from waste activated sludge (WAS), and its implementation in developing countries is largely restricted by the slow hydrolysis, poor efficiency, and complicate inert components therein. In this study, enzyme-enhanced fermentation was conducted to improve sludge solubilization from 283 to 7728 mg COD/L and to enhance volatile fatty acids (VFAs) yield by 58.6 % as compared to the conventional fermentation. The rapid release of organic carbon species, especially for tryptophan- and tyrosine-like compounds, to outer layer of extracellular polymeric substance (EPS) occurred to reduce the structural complexity and improve the sludge biodegradability towards VFAs production. Besides, upon enzymatic pretreatment the simultaneous exposure of hydrophilic and hydrophobic groups on sludge surfaces increased the interfacial hydrophilicity. By quantitative analysis via interfacial thermodynamics and XDLVO theory, it was confirmed that the stronger hydrophilic repulsion and energy barriers in particle interface enhanced interfacial mass transfer and reactions involved in acidogenic fermentation. Meanwhile, these effects stimulate the fermentation functional microflora and predominant microorganism, and the enrichment of the hydrolytic and acid-producing bacteria in metaphase and the proliferation of acetogenic bacteria, e.g., Rubrivivax (+9.4 %), in anaphase also benefits VFAs formation. This study is practically valuable to recovery valuable VFAs as carbon sources and platform chemicals from WAS and agriculture wastes.
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Affiliation(s)
- Ge Song
- State Key Laboratory of Environmental Aquatic Chemistry, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China; Center for Water and Ecology, State Key Joint Laboratory of Environment Simulation and Pollution Control, School of Environment, Tsinghua University, Beijing 100084, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Shunan Zhao
- Center for Water and Ecology, State Key Joint Laboratory of Environment Simulation and Pollution Control, School of Environment, Tsinghua University, Beijing 100084, China
| | - Jiaqi Wang
- State Key Laboratory of Environmental Aquatic Chemistry, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Kai Zhao
- State Key Laboratory of Environmental Aquatic Chemistry, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China; Center for Water and Ecology, State Key Joint Laboratory of Environment Simulation and Pollution Control, School of Environment, Tsinghua University, Beijing 100084, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Jing Zhao
- Center for Water and Ecology, State Key Joint Laboratory of Environment Simulation and Pollution Control, School of Environment, Tsinghua University, Beijing 100084, China
| | - He Liang
- Center for Water and Ecology, State Key Joint Laboratory of Environment Simulation and Pollution Control, School of Environment, Tsinghua University, Beijing 100084, China
| | - Ruiping Liu
- Center for Water and Ecology, State Key Joint Laboratory of Environment Simulation and Pollution Control, School of Environment, Tsinghua University, Beijing 100084, China.
| | - Yu-You Li
- Department of Civil and Environmental Engineering, Tohoku University, Sendai 9808579, Japan
| | - Chengzhi Hu
- State Key Laboratory of Environmental Aquatic Chemistry, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Jiuhui Qu
- State Key Laboratory of Environmental Aquatic Chemistry, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China; Center for Water and Ecology, State Key Joint Laboratory of Environment Simulation and Pollution Control, School of Environment, Tsinghua University, Beijing 100084, China; University of Chinese Academy of Sciences, Beijing 100049, China
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16
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Shi R, Gantumur MA, Gao Z, Li J, Sukhbaatar N, Jiang Z, Mu Z. Evaluating the role of glycyrrhizic acid on the dynamic stabilization mechanism of the emulsion prepared by α-Lactalbumin: Experimental and silico approaches. Food Chem 2023; 429:136772. [PMID: 37453334 DOI: 10.1016/j.foodchem.2023.136772] [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: 03/27/2023] [Revised: 05/10/2023] [Accepted: 06/29/2023] [Indexed: 07/18/2023]
Abstract
The role of glycyrrhizic acid (GA) on the dynamic stabilization mechanism of the α-Lactalbumin (α-La) emulsion was evaluated in this study. Smaller particle size and higher zeta potential value were observed in the α-La/GA emulsion as compared to the α-La emulsion. Ultra-high-resolution microscopy revealed that the interfacial film formed around oil droplets by α-La/GA complex was thicker compared to that of either α-La or GA. The appearance of a new peak at 1679 cm-1 in FTIR of the α-La/GA emulsion attributed to the stretching vibration of CO, providing evidence of the formation of a stable emulsion system. The results from dynamic molecular simulation showed GA induced the formation of an interfacial adsorption layer at the oil-water interface, reducing the migration ability of GA. The findings indicate that the presence of GA in the α-La emulsion effectively enhances its stability, highlighting its potential as a valuable emulsifying agent for various industrial applications.
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Affiliation(s)
- Ruijie Shi
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China; National Enterprise Technology Center, Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Huhhot 011500, PR China; Institute of BioPharmceutical Research, Liaocheng University, Liaocheng 252059, PR China
| | - Munkh-Amgalan Gantumur
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Zengli Gao
- National Enterprise Technology Center, Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Huhhot 011500, PR China
| | - Jinzhe Li
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Narantuya Sukhbaatar
- School of Industrial Technology, Mongolian University of Science and Technology, 14191, Baga toiruu 34, Sukhbaatar District, Ulaanbaatar, Mongolia
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China.
| | - Zhishen Mu
- National Enterprise Technology Center, Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Huhhot 011500, PR China.
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17
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Tao F, Han Q, Yang P. Interface-mediated protein aggregation. Chem Commun (Camb) 2023; 59:14093-14109. [PMID: 37955330 DOI: 10.1039/d3cc04311h] [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: 11/14/2023]
Abstract
The aggregation of proteins at interfaces has significant roles and can also lead to dysfunction of different physiological processes. The interfacial effects on the assembly and aggregation of biopolymers are not only crucial for a comprehensive understanding of protein biological functions, but also hold great potential for advancing the state-of-the-art applications of biopolymer materials. Recently, there has been remarkable progress in a collaborative context, as we strive to gain control over complex interfacial assembly structures of biopolymers. These biopolymer structures range from the nanoscale to mesoscale and even macroscale, and are attained through the rational design of interactions between biological building blocks and surfaces/interfaces. This review spotlights the recent advancements in interface-mediated assembly and properties of biopolymer materials. Initially, we introduce the solid-liquid interface (SIL)-mediated biopolymer assembly that includes the inorganic crystalline template effect and protein self-adoptive deposition through phase transition. Next, we display the advancement of biopolymer assembly instigated by the air-water interface (AWI) that acts as an energy conversion station. Lastly, we discuss succinctly the assembly of biopolymers at the liquid-liquid interface (LLI) along with their applications. It is our hope that this overview will stimulate the integration and progression of the science of interfacial assembled biopolymer materials and surfaces/interfaces.
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Affiliation(s)
- Fei Tao
- Key laboratory of Applied Surface and Colloid Chemistry, Ministry of Education, school of Chemistry and Chemical Engineering, Shaanxi Normal University, Xi'an 710119, China.
| | - Qian Han
- Key laboratory of Applied Surface and Colloid Chemistry, Ministry of Education, school of Chemistry and Chemical Engineering, Shaanxi Normal University, Xi'an 710119, China.
| | - Peng Yang
- Key laboratory of Applied Surface and Colloid Chemistry, Ministry of Education, school of Chemistry and Chemical Engineering, Shaanxi Normal University, Xi'an 710119, China.
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18
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Sarraf M, Naji‐Tabasi S, Beig‐Babaei A, Moros JE, Sánchez MC, Franco JM, Tenorio‐Alfonso A. Improving the structure and properties of whey protein emulsion gel using soluble interactions with xanthan and basil seed gum. Food Sci Nutr 2023; 11:6907-6919. [PMID: 37970390 PMCID: PMC10630812 DOI: 10.1002/fsn3.3598] [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: 05/18/2023] [Revised: 07/20/2023] [Accepted: 07/22/2023] [Indexed: 11/17/2023] Open
Abstract
Applying hydrocolloids in the structure of protein emulsion gel can improve its properties. Interaction of whey protein concentrate (WPC) (5%) with xanthan gum (XG) and basil seed gum (BSG) at different concentrations (0.2%, 0.4%, and 0.6%) was investigated to improve mechanical and structural properties of emulsion gel. Results illustrated that gums created a stronger structure around the oil droplets, which confocal images approved it. Also, the particle size decreased and uniformed by cooperating 0.6% gum in comparison with WPC (46.87 μm). The lowest and highest hardness values were observed in emulsion gel formed by WPC (1.27 N) and 0.6BSG: WPC (3.03 N), respectively. Also, the increase of gum concentration had a positive on consistency parameter of texture, so the value was 11.48 N s in WPC emulsion gel and it reached 0.6BSG: WPC (25.71 N s) and 0.6XG: WPC (19.96 N s). Evaluating the stability of the treatments by centrifugation indicated that 0.6BSG: WPC (89.10%) and 0.6XG: WPC (74%) had the highest level of stability. Increasing gum concentration increased the consistency and viscosity. Also, the viscoelastic properties of emulsion gel improved by 0.6% BSG. The elastic modulus of the WPC, 0.6XG: WPC, and 0.6BSG: WPC emulsion gels at the same frequency (1 Hz) was 240.90, 894.59, and 1185.61 Pa, respectively. In general, the interaction of WPC solution with hydrocolloids, especially BSG, is suggested to prepare more stable and elastic emulsion gels.
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Affiliation(s)
- Mozhdeh Sarraf
- Department of Food ChemistryResearch Institute of Food Science and Technology (RIFST)MashhadIran
| | - Sara Naji‐Tabasi
- Department of Food NanotechnologyResearch Institute of Food Science and Technology (RIFST)MashhadIran
| | - Adel Beig‐Babaei
- Department of Food ChemistryResearch Institute of Food Science and Technology (RIFST)MashhadIran
| | - José E. Moros
- Department of Chemical Engineering, ETSI, Pro2TecS – Chemical Process and Product Technology Research CenterUniversidad de HuelvaHuelvaSpain
| | - M. Carmen Sánchez
- Department of Chemical Engineering, ETSI, Pro2TecS – Chemical Process and Product Technology Research CenterUniversidad de HuelvaHuelvaSpain
| | - José M. Franco
- Department of Chemical Engineering, ETSI, Pro2TecS – Chemical Process and Product Technology Research CenterUniversidad de HuelvaHuelvaSpain
| | - Adrián Tenorio‐Alfonso
- Department of Chemical Engineering, ETSI, Pro2TecS – Chemical Process and Product Technology Research CenterUniversidad de HuelvaHuelvaSpain
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19
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Adofo YK, Nyankson E, Agyei-Tuffour B, Amoako C, Duodu CP, Gbogbo S, Saalia FK. Chicken Feather Protein Dispersant for Effective Crude Oil Dispersion in the Marine Environment. ACS OMEGA 2023; 8:34948-34958. [PMID: 37780021 PMCID: PMC10536068 DOI: 10.1021/acsomega.3c04417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/21/2023] [Accepted: 08/29/2023] [Indexed: 10/03/2023]
Abstract
Various studies report that aside from the adverse impact of the crude oil on the marine environment, there is the likelihood that chemical dispersants used on the surface of water as oil-treating agents themselves possess a degree of toxicity, which have additional effects on the environment. To eliminate the subject of toxicity, there exist several materials in nature that have the ability to form good emulsions, and such products include protein molecules. In this study, chicken feathers which are known to contain ≥90% protein were used to formulate a novel dispersant to disperse crude oil in seawater (35 ppt). Protein from chicken feathers was extracted and synthesized into the chicken feather protein (CFP) dispersant using deionized water as a solvent. Emulsions formed from CFP-synthesized dispersants were stable over a considerably long period of time, whereas the droplet sizes of the emulsion formed were on the average very small in diameter, making droplet coalescence very slow. The CFP dispersants exhibited moderate surface and interfacial activity at normal seawater salinity. Using the US EPA's baffled flask test, at 800 and 1000 mg/ml CFP surfactant-to-oil ratios, dispersion effectiveness values of 56.92 and 68.64 vol % were obtained, respectively, which show that CFP has a great potential in crude oil dispersion. Moreover, the acute toxicity test performed on Nile tilapia showed that CFP was practically nontoxic with an LC50 value of more than 100 mg/L after 96 h of exposure. The results obtained showed that the CFP dispersant is environmentally friendly.
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Affiliation(s)
- Yaw Kwakye Adofo
- Material
Science and Engineering Department, School of Engineering Sciences, University of Ghana, Legon-Accra LG 77, Ghana
| | - Emmanuel Nyankson
- Material
Science and Engineering Department, School of Engineering Sciences, University of Ghana, Legon-Accra LG 77, Ghana
| | - Benjamin Agyei-Tuffour
- Material
Science and Engineering Department, School of Engineering Sciences, University of Ghana, Legon-Accra LG 77, Ghana
| | - Christian Amoako
- Material
Science and Engineering Department, School of Engineering Sciences, University of Ghana, Legon-Accra LG 77, Ghana
| | - Collins Prah Duodu
- Department
of Marine and Fisheries Sciences, School of Biological Sciences, University of Ghana, Legon-Accra LG 77, Ghana
| | - Selassie Gbogbo
- Material
Science and Engineering Department, School of Engineering Sciences, University of Ghana, Legon-Accra LG 77, Ghana
| | - Firibu K. Saalia
- Department
of Food Process Engineering, School of Engineering Sciences, University of Ghana, Legon-Accra LG 77, Ghana
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20
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Liu C, Chen F. Study on the Stability Mechanism of Peanut OBs Extracted with the Aqueous Enzymatic Method. Foods 2023; 12:3446. [PMID: 37761154 PMCID: PMC10527780 DOI: 10.3390/foods12183446] [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: 08/14/2023] [Revised: 09/02/2023] [Accepted: 09/05/2023] [Indexed: 09/29/2023] Open
Abstract
In this study, the internal relationships among oil bodies (OBs), the protein-phospholipid interactions in aqueous phase, oil-water interface behavior, and the stability of reconstituted OBs were analyzed from the bulk phase, interface, and macro perspectives, and the stability mechanism of OBs was discussed. OB proteins and phospholipids were combined through hydrophobic and electrostatic interactions, resulting in the stretching of protein conformation. OB proteins and phospholipids act synergistically to increase interface pressure and the rate of increase in interface pressure with relatively stable elastic behavior, which is beneficial to the formation and stability of interfacial films. When OBs were reconstituted by an OB protein-phospholipid complex system, phospholipids bound to OB proteins through hydrophobic and electrostatic interactions. OB proteins and phospholipids uniformly covered the oil droplet surface of reconstituted OBs to form a stable interfacial film, which maintained the stability of OBs. The addition of phospholipids significantly reduced the particle size of OBs prepared by OB proteins in a dose-dependent manner, and particle size decreased with the increase in phospholipid content (p < 0.05). Phospholipids increased the net surface charge, enhanced electrostatic repulsion, and improved the physicochemical stability of reconstituted OBs. The stability mechanism elucidated in this study provides a theoretical basis for the demulsification of peanut OBs.
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Affiliation(s)
- Chen Liu
- College of Biology and Food, Shangqiu Normal University, Shangqiu 476000, China;
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Fusheng Chen
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
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21
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Frempong KEB, He G, Kuang M, Jun P, Xue M, Wei Y, Zhou J. Improvement of amphipathic properties with molecular structure unfolding and activation of cottonseed protein as ultra stable and safe emulsifier by deamidation. Int J Biol Macromol 2023; 247:125802. [PMID: 37442501 DOI: 10.1016/j.ijbiomac.2023.125802] [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: 02/03/2023] [Revised: 06/16/2023] [Accepted: 07/10/2023] [Indexed: 07/15/2023]
Abstract
By-product cottonseed proteins are excellent options for numerous applications due to their superior properties and lower cost. However, its complex folded structure and large molecular weight lead to lower reactivity and insufficient amphiphilicity. Cottonseed protein isolate (CPI) is less-soluble in water. Therefore, we improved the amphiphilicity of CPI with associated hydrolysis, molecular structure unfolding, and activation by alkaline-induced deamidation (at 24, 36, and 72 h) and produced three cottonseed protein hydrolysates CPH 24, 36, and 72. FTIR/UV-CD measurements confirmed the conformational changes and conversion of the structural content. Particle size decreased 2503.4-771.8 nm, while surface hydrophobicity (133.5-326.7), carboxyl content (1.13 × 10־3-2.09 × 10־3), and flexibility increased, signifying hydrolysis, unfolding, and amphiphilicity improvement. Longer deamidation (CPH 72) exhibited the best properties, its prepared emulsions were long-term stable under all the environmental stresses without visible phase separation after at least 40 days of storage except at pH 4. Compared to CPI, it had smaller droplets (939.3-264.9 nm) and larger absolute ζ-potential (-26.5 to -58.0 mV). From the in-vitro cytotoxicity test, deamidated CPI is extremely safer than commonly used synthetic surfactants. This research provides a new method for producing multifunctional emulsifiers from CPI, which could be utilized in the development of functional foods/non-foods.
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Affiliation(s)
- Kwame Eduam Baiden Frempong
- Engineering Research Center of Biomass Materials, Ministry of Education, School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, Sichuan 621010, PR China
| | - Guiqiang He
- Engineering Research Center of Biomass Materials, Ministry of Education, School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, Sichuan 621010, PR China
| | - Meng Kuang
- Institute of Cotton Research of Chinese Academy of Agricultural Sciences/National Key Laboratory of Cotton Bio-breeding and Integrated Utilization, Anyang, Henan 455000, PR China.
| | - Peng Jun
- Sanya National Nanfan Research Institute, Chinese Academy of Agricultural Sciences, Sanya, Hainan 572024, PR China
| | - Min Xue
- Institute of Feed Research, Chinese Academy of Agricultural Sciences, 100081, Beijing, PR China
| | - Yanxia Wei
- Engineering Research Center of Biomass Materials, Ministry of Education, School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, Sichuan 621010, PR China.
| | - Jian Zhou
- Engineering Research Center of Biomass Materials, Ministry of Education, School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, Sichuan 621010, PR China.
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22
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Endo Y, Samandari M, Karvar M, Mostafavi A, Quint J, Rinoldi C, Yazdi IK, Swieszkowski W, Mauney J, Agarwal S, Tamayol A, Sinha I. Aerobic exercise and scaffolds with hierarchical porosity synergistically promote functional recovery post volumetric muscle loss. Biomaterials 2023; 296:122058. [PMID: 36841214 PMCID: PMC10085854 DOI: 10.1016/j.biomaterials.2023.122058] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2022] [Revised: 01/10/2023] [Accepted: 02/14/2023] [Indexed: 02/19/2023]
Abstract
Volumetric muscle loss (VML), which refers to a composite skeletal muscle defect, most commonly heals by scarring and minimal muscle regeneration but substantial fibrosis. Current surgical interventions and physical therapy techniques are limited in restoring muscle function following VML. Novel tissue engineering strategies may offer an option to promote functional muscle recovery. The present study evaluates a colloidal scaffold with hierarchical porosity and controlled mechanical properties for the treatment of VML. In addition, as VML results in an acute decrease in insulin-like growth factor 1 (IGF-1), a myogenic factor, the scaffold was designed to slowly release IGF-1 following implantation. The foam-like scaffold is directly crosslinked onto remnant muscle without the need for suturing. In situ 3D printing of IGF-1-releasing porous muscle scaffold onto VML injuries resulted in robust tissue ingrowth, improved muscle repair, and increased muscle strength in a murine VML model. Histological analysis confirmed regeneration of new muscle in the engineered scaffolds. In addition, the scaffolds significantly reduced fibrosis and increased the expression of neuromuscular junctions in the newly regenerated tissue. Exercise training, when combined with the engineered scaffolds, augmented the treatment outcome in a synergistic fashion. These data suggest highly porous scaffolds and exercise therapy, in combination, may be a treatment option following VML.
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Affiliation(s)
- Yori Endo
- Division of Plastic Surgery, Brigham and Women's Hospital, Harvard Medical School, Boston, MA, 02115, USA
| | - Mohamadmahdi Samandari
- Department of Biomedical Engineering, University of Connecticut, Farmington, CT, 06269, USA
| | - Mehran Karvar
- Division of Plastic Surgery, Brigham and Women's Hospital, Harvard Medical School, Boston, MA, 02115, USA
| | - Azadeh Mostafavi
- Department of Mechanical and Materials Engineering, University of Nebraska-Lincoln, Lincoln, NE, 68588, USA
| | - Jacob Quint
- Department of Biomedical Engineering, University of Connecticut, Farmington, CT, 06269, USA
| | - Chiara Rinoldi
- Materials Design Division, Faculty of Materials Science and Engineering, Warsaw University of Technology, Warsaw, 02-507, Poland
| | - Iman K Yazdi
- Division of Engineering in Medicine, Brigham and Women's Hospital, Harvard Medical School, Boston, MA, 02115, USA
| | - Wojciech Swieszkowski
- Materials Design Division, Faculty of Materials Science and Engineering, Warsaw University of Technology, Warsaw, 02-507, Poland
| | - Joshua Mauney
- Department of Urology and Biomedical Engineering, University of California, Irvine, Irvine, CA, 92868, USA
| | - Shailesh Agarwal
- Division of Plastic Surgery, Brigham and Women's Hospital, Harvard Medical School, Boston, MA, 02115, USA
| | - Ali Tamayol
- Department of Biomedical Engineering, University of Connecticut, Farmington, CT, 06269, USA; Department of Mechanical and Materials Engineering, University of Nebraska-Lincoln, Lincoln, NE, 68588, USA.
| | - Indranil Sinha
- Division of Plastic Surgery, Brigham and Women's Hospital, Harvard Medical School, Boston, MA, 02115, USA.
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23
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Shen Q, Zheng W, Han F, Dai J, Song R, Li J, Li Y, Li B, Chen Y. Quantitative analysis and interfacial properties of mixed pea protein isolate-phospholipid adsorption layer. Int J Biol Macromol 2023; 232:123487. [PMID: 36736980 DOI: 10.1016/j.ijbiomac.2023.123487] [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: 10/25/2022] [Revised: 01/23/2023] [Accepted: 01/26/2023] [Indexed: 02/04/2023]
Abstract
Proteins and low-molecular-weight (LMW) surfactants are widely used for the physical stabilization of many emulsion-based food products. This study investigated the oil-water interfacial behavior between pea protein isolate (PPI) and phospholipid (PL). The emulsions prepared with different concentrations of PPI and PL were stabilized by their synergetic or competitive adsorption at the oil-water interface. In addition, the quantitative proteomics results could illustrate the displacements of proteins by PL. The result showed that the vicilin (7S) could be preferentially displaced by PL. Meanwhile, the results of quartz crystal microbalance with dissipation (QCM-D) indicated the high affinity of legumin (11S) with PL, suggesting that the legumin possessed higher interfacial affinity to prevent interfacial displacement. This research could help us to understand the interaction and competitive adsorption between plant proteins and LMW surfactants profoundly, which could promote the development of plant protein-based emulsion beverage with improved stability.
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Affiliation(s)
- Qian Shen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Wei Zheng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Fei Han
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jun Dai
- Key Laboratory of Fermentation Engineering (Ministry of Education), College of Bioengineering, Hubei University of Technology, Wuhan 430068, China
| | - Rong Song
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jing Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yijie Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Wuhan 430070, China; Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518124, China.
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24
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Effect of emulsifier HLB on aerated emulsions: Stability, interfacial behavior, and aeration properties. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2023]
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25
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Cai Z, Wei Y, Shi A, Zhong J, Rao P, Wang Q, Zhang H. Correlation between interfacial layer properties and physical stability of food emulsions: current trends, challenges, strategies, and further perspectives. Adv Colloid Interface Sci 2023; 313:102863. [PMID: 36868168 DOI: 10.1016/j.cis.2023.102863] [Citation(s) in RCA: 22] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 02/16/2023] [Accepted: 02/18/2023] [Indexed: 03/02/2023]
Abstract
Emulsions are thermodynamically unstable systems that tend to separate into two immiscible phases over time. The interfacial layer formed by the emulsifiers adsorbed at the oil-water interface plays an important role in the emulsion stability. The interfacial layer properties of emulsion droplets have been considered the cutting-in points that influence emulsion stability, a traditional motif of physical chemistry and colloid chemistry of particular significance in relation to the food science and technology sector. Although many attempts have shown that high interfacial viscoelasticity may contribute to long-term emulsion stability, a universal relationship for all cases between the interfacial layer features at the microscopic scale and the bulk physical stability of the emulsion at the macroscopic scale remains to be established. Not only that, but integrating the cognition from different scales of emulsions and establishing a unified single model to fill the gap in awareness between scales also remain challenging. In this review, we present a comprehensive overview of recent progress in the general science of emulsion stability with a peculiar focus on interfacial layer characteristics in relation to the formation and stabilization of food emulsions, where the natural origin and edible safety of emulsifiers and stabilizers are highly requested. This review begins with a general overview of the construction and destruction of interfacial layers in emulsions to highlight the most important physicochemical characteristics of interfacial layers (formation kinetics, surface load, interactions among adsorbed emulsifiers, thickness and structure, and shear and dilatational rheology), and their roles in controlling emulsion stability. Subsequently, the structural effects of a series of typically dietary emulsifiers (small-molecule surfactants,proteins, polysaccharides, protein-polysaccharide complexes, and particles) on oil-water interfaces in food emulsions are emphasized. Finally, the main protocols developed for modifying the structural characteristics of adsorbed emulsifiers at multiple scales and improving the stability of emulsions are highlighted. Overall, this paper aims to comprehensively study the literature findings in the past decade and find out the commonality of multi-scale structures of emulsifiers, so as to deeply understand the common characteristics and emulsification stability behaviour of adsorption emulsifiers with different interfacial layer structures. It is difficult to say that there has been significant progress in the underlying principles and technologies in the general science of emulsion stability over the last decade or two. However, the correlation between interfacial layer properties and physical stability of food emulsions promotes revealing the role of interfacial rheological properties in emulsion stability, providing guidance on controlling the bulk properties by tuning the interfacial layer functionality.
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Affiliation(s)
- Zhixiang Cai
- Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Yue Wei
- Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Aimin Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, P.O. Box 5109, Beijing 100193, China
| | - Jian Zhong
- Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
| | - Pingfan Rao
- Food Nutrition Sciences Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, P.O. Box 5109, Beijing 100193, China.
| | - Hongbin Zhang
- Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, 200240, China..
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26
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Janssen F, Monterde V, Wouters AGB. Relevance of the air-water interfacial and foaming properties of (modified) wheat proteins for food systems. Compr Rev Food Sci Food Saf 2023; 22:1517-1554. [PMID: 36815740 DOI: 10.1111/1541-4337.13120] [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: 08/01/2022] [Revised: 12/16/2022] [Accepted: 01/20/2023] [Indexed: 02/24/2023]
Abstract
A shift from animal protein- to plant protein-based foods is crucial in transitioning toward a more sustainable global food system. Among food products typically stabilized by animal proteins, food foams represent a major category. Wheat proteins are ubiquitous and structurally diverse, which offers opportunities for exploiting them for food foam and air-water interface stabilization. Notably, they are often classified into those that are soluble in aqueous systems (albumins and globulins) and those that are not (gliadins and glutenins). However, gliadins are at least to an extent water extractable and thus surface active. We here provide a comprehensive overview of studies investigating the air-water interfacial and foaming properties of the different wheat protein fractions. Characteristics in model systems are related to the functional role that wheat proteins play in gas cell stabilization in existing wheat-based foods (bread dough, cake batter, and beer foam). Still, to further extend the applicability of wheat proteins, and particularly the poorly soluble glutenins, to other food foams, their modification is required. Different physical, (bio)chemical, and other modification strategies that have been utilized to alter the solubility and therefore the air-water interfacial and foaming properties of the gluten protein fraction are critically reviewed. Such approaches may open up new opportunities for the application of (modified) gluten proteins in other food products, such as plant-based meringues, whippable drinks, or ice cream. In each section, important knowledge gaps are highlighted and perspectives for research efforts that could lead to the rational design of wheat protein systems with enhanced functionality and overall an increased applicability in food industry are proposed.
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Affiliation(s)
- Frederik Janssen
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Viena Monterde
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Arno G B Wouters
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
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27
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Arora K, Tlais AZA, Augustin G, Grano D, Filannino P, Gobbetti M, Di Cagno R. Physicochemical, nutritional, and functional characterization of gluten-free ingredients and their impact on the bread texture. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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28
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MacWilliams SV, Clulow AJ, Kirby NM, Miller R, Boyd BJ, Gillies G, Beattie DA, Krasowska M. Isolating the interface of an emulsion using X-ray scattering and tensiometry to understand protein-modulated alkylglyceride crystallisation. J Colloid Interface Sci 2023; 630:202-214. [DOI: 10.1016/j.jcis.2022.10.069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 09/25/2022] [Accepted: 10/15/2022] [Indexed: 11/06/2022]
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29
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Structural and Physicochemical Characterization of Extracted Proteins Fractions from Chickpea ( Cicer arietinum L.) as a Potential Food Ingredient to Replace Ovalbumin in Foams and Emulsions. Polymers (Basel) 2022; 15:polym15010110. [PMID: 36616460 PMCID: PMC9824673 DOI: 10.3390/polym15010110] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 12/01/2022] [Accepted: 12/19/2022] [Indexed: 12/29/2022] Open
Abstract
Chickpeas are the third most abundant legume crop worldwide, having a high protein content (14.9-24.6%) with interesting technological properties, thus representing a sustainable alternative to animal proteins. In this study, the surface and structural properties of total (TE) and sequential (ALB, GLO, and GLU) protein fractions isolated from defatted chickpea flour were evaluated and compared with an animal protein, ovalbumin (OVO). Differences in their physicochemical properties were evidenced when comparing TE with ALB, GLO, and GLU fractions. In addition, using a simple and low-cost extraction method it was obtained a high protein yield (82 ± 4%) with a significant content of essential and hydrophobic amino acids. Chickpea proteins presented improved interfacial and surface behavior compared to OVO, where GLO showed the most significant effects, correlated with its secondary structure and associated with its flexibility and higher surface hydrophobicity. Therefore, chickpea proteins have improved surface properties compared to OVO, evidencing their potential use as foam and/or emulsion stabilizers in food formulations for the replacement of animal proteins.
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30
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Kühnhammer M, Gräff K, Loran E, Soltwedel O, Löhmann O, Frielinghaus H, von Klitzing R. Structure formation of PNIPAM microgels in foams and foam films. SOFT MATTER 2022; 18:9249-9262. [PMID: 36440620 DOI: 10.1039/d2sm01021f] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Responsive aqueous foams are very interesting from a fundamental point of view and for various applications like foam flooding or foam flotation. In this study thermoresponsive microgels (MGs) made from poly(N-isopropyl-acrylamide) (PNIPAM) with varying cross-linker content, are used as foam stabilisers. The foams obtained are thermoresponsive and can be destabilised by increasing the temperature. The structuring of MGs inside the foam films is investigated with small-angle neutron scattering and in a thin film pressure balance. The foam films are inhomogeneous and form a network-like structure, in which thin and MG depleted zones with a thickness of ca. 30 nm are interspersed in a continuous network of thick MG containing areas with a thickness of several 100 nm. The thickness of this continuous network is related to the elastic modulus of the individual MGs, which was determined by atomic force microscopy indentation experiments. Both, the elastic moduli and foam film thicknesses, indicate a correlation to the network elasticity of the MGs predicted by the affine network model.
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Affiliation(s)
- Matthias Kühnhammer
- Institute for Condensed Matter Physics, Technische Universität Darmstadt, Hochschulstraße 8, 64289 Darmstadt, Germany.
| | - Kevin Gräff
- Institute for Condensed Matter Physics, Technische Universität Darmstadt, Hochschulstraße 8, 64289 Darmstadt, Germany.
| | - Edwin Loran
- Institute for Condensed Matter Physics, Technische Universität Darmstadt, Hochschulstraße 8, 64289 Darmstadt, Germany.
| | - Olaf Soltwedel
- Institute for Condensed Matter Physics, Technische Universität Darmstadt, Hochschulstraße 8, 64289 Darmstadt, Germany.
| | - Oliver Löhmann
- Institute for Condensed Matter Physics, Technische Universität Darmstadt, Hochschulstraße 8, 64289 Darmstadt, Germany.
| | - Henrich Frielinghaus
- Jülich Center for Neutron Science at the Heinz Maier Leibnitz Zentrum, Forschungszentrum Jülich GmbH, Lichtenbergstrasse 1, 85747 Garching, Germany
| | - Regine von Klitzing
- Institute for Condensed Matter Physics, Technische Universität Darmstadt, Hochschulstraße 8, 64289 Darmstadt, Germany.
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31
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Li Y, Liu X, Liu H, Zhu L. Interfacial adsorption behavior and interaction mechanism in saponin–protein composite systems: A review. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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32
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Bukreeva TV, Borodina TN, Trushina DB. Polyelectrolyte Microcapsules: On the Formation and Possibilities of Regulating Multilayer Structures. COLLOID JOURNAL 2022. [DOI: 10.1134/s1061933x22700089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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33
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Yan S, Xu J, Zhang S, Zhu H, Qi B, Li Y. Effect of interfacial composition on the physical stability and co-oxidation of proteins and lipids in a soy protein isolate-(−)-epigallocatechin gallate conjugate emulsion. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107720] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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34
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Effect of soy lecithin concentration on physiochemical properties and rehydration behavior of egg white protein powder: Role of dry and wet mixing. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111062] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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35
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Delahaije RJM, Sagis LMC, Yang J. Impact of Particle Sedimentation in Pendant Drop Tensiometry. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2022; 38:10183-10191. [PMID: 35943288 PMCID: PMC9404539 DOI: 10.1021/acs.langmuir.2c01193] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 07/31/2022] [Indexed: 06/15/2023]
Abstract
Understanding the interface-stabilizing properties of surface-active components is key in designing stable macroscopic multiphase systems, such as emulsions and foams. When poorly soluble materials are used as an interface stabilizer, the insoluble material may sediment and interfere with the analysis of interfacial properties in pendant (or hanging) drop tensiometry. Here, the impact of sedimentation of particles on the interfacial properties determined by pendant drop tensiometry was evaluated using a model system of whey protein isolate and (non surface-active) glass beads (2.2-34.7 μm). Although the glass beads did not adsorb to the air-water interface, a 1% (w/w) glass bead solution appeared to decrease the surface tension by nearly 12 mN/m after 3 h. A similar effect was shown for a mixture of whey proteins and glass beads: the addition of 1% (w/w) of glass beads led to an apparent surface tension decrease of 31 mN/m rather than the 20 mN/m observed for pure whey proteins. These effects are attributed to the sedimentation of particles near the apex of the droplet, leading to droplet shape changes, which are interpreted as a decrease in surface tension using tensiometer software. The droplet density at the apex increases due to sedimentation, and this density increase is not accounted for when fitting the droplet shape with the Young-Laplace equation. The result is the observed apparent decrease in surface tension. In contrast to the significant impact of sedimenting material on the surface tension measurements, the impact on the results of oscillatory deformations was limited. These findings show that the impact of sedimentation should be considered when studying the interface-stabilizing properties of materials with reduced solubility, such as certain plant protein extracts. The presence of such particles should be carefully considered when conducting pendant drop tensiometry.
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Affiliation(s)
- Roy J.
B. M. Delahaije
- Laboratory
of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, The Netherlands
- FrieslandCampina
Innovation Centre, Bronland
20, 6708 WH Wageningen, The Netherlands
| | - Leonard M. C. Sagis
- Laboratory
of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, The Netherlands
| | - Jack Yang
- Laboratory
of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, The Netherlands
- Laboratory
of Biobased Chemistry and Technology, Wageningen
University, Bornse Weilanden
9, 6708WG Wageningen, The Netherlands
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36
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Zhang M, Fan L, Liu Y, Huang S, Li J. Effects of proteins on emulsion stability: The role of proteins at the oil-water interface. Food Chem 2022; 397:133726. [PMID: 35908463 DOI: 10.1016/j.foodchem.2022.133726] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 06/26/2022] [Accepted: 07/14/2022] [Indexed: 11/15/2022]
Abstract
To obtain a stable protein-added emulsion system, researchers have focused on the design of the oil-water interface. This review discussed the updated details of protein adsorption behavior at the oil-water interface. We evaluated methods of monitoring interfacial proteins as well as their strengths and limitations. Based on the effects of structure on protein adsorption, we summarized the contribution of pre-changing methods to adsorption. In addition, the interaction of proteins and other surface-active molecules at the interface had been emphasized. Results showed that protein adsorption is affected by conformation, oil polarity and aqueous environments. The monitoring of interfacial proteins through spectroscopic properties in actual emulsion systems is an emerging trend. Pre-changing could improve the protein adsorption and the purpose of pre-changing of proteins is similar. In the interaction with other surface-active molecules, co-adsorption is desirable. By co-adsorption, the respective advantages can be exploited to obtain a more stable emulsion system.
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Affiliation(s)
- Mi Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Shengquan Huang
- Nuspower Greatsun (Guangdong) Biotechnology Co., Ltd., Guangzhou 510931, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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37
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Liu Y, Huang C, Wang J, Li Z, Xu Q, Chen L, Feng X, Ma M. Improving rehydration of egg white powder through modifying its physicochemistry properties by ultrasound-assisted glutaminase deamidation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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38
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pH-dependent micellar properties of edible biosurfactant steviol glycosides and their oil-water interfacial interactions with soy proteins. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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39
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Nooshkam M, Varidi M, Alkobeisi F. Bioactive food foams stabilized by licorice extract/whey protein isolate/sodium alginate ternary complexes. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107488] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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40
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Huang D, Wu Y, Li W, Zhu X, Liu J, Jiang Y, Huang Q, Li D. Advanced insight into the O/W emulsions stabilising capacity of water‐soluble protein from
Tenebrio molitor. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15746] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Dongjie Huang
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes College of Food Science and Engineering Shandong Agricultural University Taian 271018 China
| | - Yuhao Wu
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes College of Food Science and Engineering Shandong Agricultural University Taian 271018 China
| | - Wenjing Li
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes College of Food Science and Engineering Shandong Agricultural University Taian 271018 China
| | - Xiaoqi Zhu
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes College of Food Science and Engineering Shandong Agricultural University Taian 271018 China
| | - Jialu Liu
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes College of Food Science and Engineering Shandong Agricultural University Taian 271018 China
| | - Yang Jiang
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes College of Food Science and Engineering Shandong Agricultural University Taian 271018 China
| | - Qingrong Huang
- Department of Food Science Rutgers, The State University of New Jersey 65 Dudley Road New Brunswick NJ 08901 USA
| | - Dapeng Li
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes College of Food Science and Engineering Shandong Agricultural University Taian 271018 China
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Yan S, Xu J, Liu G, Du X, Hu M, Zhang S, Jiang L, Zhu H, Qi B, Li Y. Emulsions co-stabilized by soy protein nanoparticles and tea saponin: Physical stability, rheological properties, oxidative stability, and lipid digestion. Food Chem 2022; 387:132891. [PMID: 35421647 DOI: 10.1016/j.foodchem.2022.132891] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2021] [Revised: 02/15/2022] [Accepted: 04/02/2022] [Indexed: 11/27/2022]
Abstract
Herein, the effects of the concentration (0.1%-1.0%, w/v) and addition sequence of tea saponin (TS) on the physical stability, oxidative stability, rheological properties, and in vitro digestion of the emulsions stabilized by heat-induced soy protein isolate nanoparticles (SPs) were investigated. The results revealed that the concentration and addition sequence of TS have significant impact on the microstructure, stability, rheological properties, and in vitro digestion of the emulsions. TS was shown to not only fill the interfacial gaps but also adsorb on the particle surfaces, contributing to interfacial wettability. With increasing TS concentration, interfacial tension decay is clearly observed. Further, TS endows the droplets with electrostatic repulsion and steric resistance, preventing their flocculation, coalescence, and oxidation. Finally, in vitro digestion experiments demonstrated that the presence of TS delayed the lipid digestion of the emulsions.
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Affiliation(s)
- Shizhang Yan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jingwen Xu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Guannan Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiaoqian Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Miao Hu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Huaping Zhu
- China Rural Technology Development Center, Beijing 100045, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; National Research Center of Soybean Engineering and Technology, Harbin, Heilongjiang 150030, China.
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Jurado-Gonzalez P, Vega C, Morató R, Gonzalez X, Sörensen PM. The Ribbon Stage—Shedding Light onto an Ill-Defined Culinary ‘Marker’ for Whole Egg Foams. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09731-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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43
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An optimized approach to recovering O/W interfacial myofibrillar protein: Emphasizing on interface-induced structural changes. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107194] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Habibi N, Mauser A, Ko Y, Lahann J. Protein Nanoparticles: Uniting the Power of Proteins with Engineering Design Approaches. ADVANCED SCIENCE (WEINHEIM, BADEN-WURTTEMBERG, GERMANY) 2022; 9:e2104012. [PMID: 35077010 PMCID: PMC8922121 DOI: 10.1002/advs.202104012] [Citation(s) in RCA: 34] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 12/12/2021] [Indexed: 05/16/2023]
Abstract
Protein nanoparticles, PNPs, have played a long-standing role in food and industrial applications. More recently, their potential in nanomedicine has been more widely pursued. This review summarizes recent trends related to the preparation, application, and chemical construction of nanoparticles that use proteins as major building blocks. A particular focus has been given to emerging trends related to applications in nanomedicine, an area of research where PNPs are poised for major breakthroughs as drug delivery carriers, particle-based therapeutics or for non-viral gene therapy.
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Affiliation(s)
- Nahal Habibi
- Biointerfaces InstituteDepartment of Chemical EngineeringUniversity of MichiganAnn ArborMI48109USA
| | - Ava Mauser
- Biointerfaces InstituteDepartment of Biomedical EngineeringUniversity of MichiganAnn ArborMI48109USA
| | - Yeongun Ko
- Biointerfaces InstituteDepartment of Chemical EngineeringUniversity of MichiganAnn ArborMI48109USA
| | - Joerg Lahann
- Biointerfaces InstituteDepartments of Chemical EngineeringMaterial Science and EngineeringBiomedical Engineeringand Macromolecular Science and EngineeringUniversity of MichiganAnn ArborMI48109USA
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Fang Y, Bakian-Dogaheh K, Stang J, Tabatabaeenejad A, Moghaddam M. A Versatile and Shelf-Stable Dielectric Coupling Medium for Microwave Imaging. IEEE Trans Biomed Eng 2022; 69:2701-2712. [PMID: 35196220 DOI: 10.1109/tbme.2022.3153003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
OBJECTIVE To develop a new class of emulsions using a protein-based emulsifier as the coupling fluid for microwave imaging systems. METHODS In this paper, we provide a theoretical basis for engineering shelf-stable dielectric fluids, a step-by-step formulation method, and measurements of complex dielectric properties in the frequency range of 0.5-3 GHz, which can be applicable for many of the recent microwave imaging systems. RESULTS This medium was primarily designed for long-term stability while providing a controllable range of complex dielectric permittivities given different fractions of its constituents. Consequently, this emulsion shows dielectric stability in open air throughout a 7-day experiment and temperature insensitivity over the range of 0 to 60 Celsius degree. CONCLUSIONS This control over dielectric permittivity enables formulations that tune the background-to-target contrast to the linearizable regime of iterative inverse scattering algorithms. Accordingly, the emulsion conductivity can also be controlled and reduced to maintain the required signal-to-noise ratio within the dynamic range of the imaging system. The new formulation overcomes the practical challenges of engineering coupling fluids for microwave imaging systems, e.g., temporal stability, non-toxic, low sensitivity to temperature variation, and easy formulation from readily available and inexpensive materials. SIGNIFICANCE The achieved properties associated with this new fluid are of particular benefit to microwave imaging systems used in thermal therapy monitoring.
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VanWees SR, Rankin SA, Hartel RW. Shrinkage in frozen desserts. Compr Rev Food Sci Food Saf 2021; 21:780-808. [PMID: 34954889 DOI: 10.1111/1541-4337.12888] [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: 08/27/2021] [Revised: 11/22/2021] [Accepted: 12/01/2021] [Indexed: 11/27/2022]
Abstract
Shrinkage is a well-documented defect in frozen desserts, yet the root causes and mechanisms remain unknown. Characterized by the loss of volume during storage, shrinkage arose during the mid-twentieth century as production of frozen desserts grew to accommodate a larger market. Early research found that shrinkage was promoted by high protein, solids, and overrun, as well as postproduction factors such as fluctuations in external temperature and pressure. Rather than approaching shrinkage as a cause-and-effect defect as previous approaches have, we employ a physicochemical approach to characterize and understand shrinkage as collapse of the frozen foam caused by destabilization of the dispersed air phase. The interfacial composition and physical properties, as well as the kinetic stability of air cells within the frozen matrix ultimately affect product susceptibility to shrinkage. The mechanism of shrinkage remains unknown, as frozen desserts are highly complex, but is rooted in the physicochemical properties of the frozen foam. Functional ingredients and processing methods that optimize the formation and stabilization of the frozen foam are essential to preventing shrinkage in frozen desserts.
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Affiliation(s)
- Samantha R VanWees
- Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin, USA
| | - Scott A Rankin
- Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin, USA
| | - Richard W Hartel
- Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin, USA
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Impact of Saturation of Fatty Acids of Phosphatidylcholine and Oil Phase on Properties of β-Lactoglobulin at the Oil/Water Interface. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-021-09705-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
AbstractOil in water emulsions are commonly stabilized by emulsifying constituents like proteins and/or low molecular weight emulsifiers. The emulsifying constituents can compete or coexist at the interface. Interfacial properties thus depend on molecular structure of the emulsifying constituents and the oil phase and the resulting molecular interactions. The present study systematically analyzed the impact of fatty acid saturation of triacylglycerides and phosphatidylcholine on the interfacial properties of a β-lactoglobulin-stabilized interface. The long-term adsorption behaviour and the viscoelasticity of β-lactoglobulin-films were analyzed with or without addition of phosphatidylcholine via drop tensiometry and dilatational rheology. Results from the present study showed that increasing similarity in fatty acid saturation and thus interaction of phosphatidylcholine and oil phase increased the interfacial tension for the phosphatidylcholine alone or in combination with β-lactoglobulin. The characteristics and stability of interfacial films with β-lactoglobulin-phosphatidylcholine are further affected by interfacial adsorption during changes in interfacial area and crystallization events of low molecular weight emulsifiers. This knowledge gives guidance for improving physical stability of protein-based emulsions in foods and related areas.
Graphic abstract
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48
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Cinnamon and paprika oleoresin emulsions: A study of physicochemical stability and antioxidant synergism. Food Res Int 2021; 150:110777. [PMID: 34865792 DOI: 10.1016/j.foodres.2021.110777] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 09/13/2021] [Accepted: 10/18/2021] [Indexed: 11/24/2022]
Abstract
Cinnamon and paprika oleoresins (CPO) are by-products of the spice Cinnamomum zeylanicum Blume and the fruit Capsicum annuum L., respectively. They present a hydrophobic nature and various active compounds that can act synergistically. However, they are both susceptible to degradation by light, oxygen, and temperature. This work aimed at identifying the synergistic effect of these oleoresin mixtures, incorporating them into emulsions and characterizing the obtained systems. The CPO concentration was 10%, and whey protein isolate (WPI), gum Arabic (GA), or maltodextrin (MD) were used as wall materials in different proportions, totalizing 30% solids. The synergistic effect was observed in the FRAP assay at a 1:1 CPO ratio, with its expected value being significantly higher than the values for individual oleoresins (p < 0.05). Emulsions containing GA were unstable, while the emulsions containing MD and WPI showed reduced droplet size and viscosity, remaining stable for 7 days. The sample with a 1:3 proportion of MD:WPI as wall material showed higher FRAP and ORAC antioxidant values (24.74 ± 0.83 and 28.77 ± 1.23 mmol TE/g of oleoresin, respectively) and 4.18 mg total carotenoids/g sample. These results suggest the emulsions have a protective effect on active compounds content and can be used as efficient delivery systems for food product applications.
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Ortega KJ, Lucas NT, Bagshaw SA, Hayman AR. Synthesis of ω‐Amino‐Functionalized Alkyl Quaternary Ammonium Surfactants. ChemistrySelect 2021. [DOI: 10.1002/slct.202103871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Kenneth J. Ortega
- Department of Chemistry University of Otago Dunedin 9016 New Zealand
| | - Nigel T. Lucas
- Department of Chemistry University of Otago Dunedin 9016 New Zealand
| | - Stephen A. Bagshaw
- Inflexion Scientific 47 A Farnham St Mornington Wellington 6021 New Zealand
| | - Alan R. Hayman
- Department of Chemistry University of Otago Dunedin 9016 New Zealand
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Erxleben SW, Pelan E, Wolf B. Effect of ethanol on the stability of sodium caseinate stabilised emulsions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107058] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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