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Peng Q, Huang Z, Liang G, Bi Y, Kong F, Wang Z, Tan S, Zhang J. Preparation of protein-stabilized Litsea cubeba essential oil nano-emulsion by ultrasonication: Bioactivity, stability, in vitro digestion, and safety evaluation. ULTRASONICS SONOCHEMISTRY 2024; 107:106892. [PMID: 38761772 PMCID: PMC11127171 DOI: 10.1016/j.ultsonch.2024.106892] [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: 03/02/2024] [Revised: 04/16/2024] [Accepted: 04/28/2024] [Indexed: 05/20/2024]
Abstract
Litsea cubeba essential oil (LCEO) has garnered widespread attention due to its robust biological activity. However, challenges such as high volatility, limited water solubility, and low bioavailability impede its application. Nano-emulsion encapsulation technology offers an effective solution to these issues. In this study, we prepared litsea cubeba essential oil nano-emulsion (LCEO-NE) for the first time using whey protein (WP) as the emulsifier through an ultrasonic-assisted method, achieving high efficiency with minimal energy consumption. Transmission electron microscopy and dynamic light scattering analyses revealed that the nanoparticles were uniformly spherical, with a particle size of 183.5 ± 1.19 nm and a zeta potential of -35.5 ± 0.95 mV. Stability studies revealed that LCEO-NE exhibited excellent thermal and salt stability, maintaining its integrity for up to four weeks when stored at 4 °C and 25 °C. In vitro digestion assays confirmed the digestibility of LCEO-NE. Furthermore, evaluation of the DPPH, ABTS, and antimicrobial activities revealed that LCEO-NE displayed superior bacteriostatic and antioxidant properties compared to LCEO. Scanning electron microscopy elucidated that its bacteriostatic effect involved the disruption of bacterial microstructure. Hemocompatibility and cytotoxicity assays demonstrated the safety of LCEO-NE within the effective concentration range. This research supports the utilization of nanoparticles for encapsulating LCEO, thereby enhancing its stability and bioactivity, and consequently expanding its applications in the food and pharmaceutical industries.
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Affiliation(s)
- Qiang Peng
- School of Pharmacy, Guangdong Pharmaceutical University, China
| | - Zhiwu Huang
- School of Pharmacy, Guangdong Pharmaceutical University, China
| | - Guixin Liang
- School of Pharmacy, Guangdong Pharmaceutical University, China
| | - Yongguang Bi
- School of Pharmacy, Guangdong Pharmaceutical University, China; Guangdong Provincial Key Laboratory of Advanced Drug Delivery, Guangdong Provincial Engineering Center of Topical Precise Drug Delivery System, Guangdong Pharmaceutical University, China; Guangdong Dongshenglin Pharmaceutical Co., Ltd, China; Yunfu Traditional Chinese Medicine Hospital, China.
| | - Fansheng Kong
- School of Pharmacy, Guangdong Pharmaceutical University, China
| | - Zhong Wang
- Yunfu Traditional Chinese Medicine Hospital, China
| | - Shaofan Tan
- Guangdong Dongshenglin Pharmaceutical Co., Ltd, China
| | - Junyong Zhang
- Guangzhou Aobo Industrial Innovation Service Co., Ltd, Guangzhou 510670, China
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Liu R, Ci X, Liu L, Wang X, Rifky M, Liu R, Sui W, Wu T, Zhang M. Chitosan entrapping of sodium alginate / Lycium barbarum polysaccharide gels for the encapsulation, protection and delivery of Lactiplantibacillus plantarum with enhanced viability. Int J Biol Macromol 2024; 260:129615. [PMID: 38246437 DOI: 10.1016/j.ijbiomac.2024.129615] [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: 07/31/2023] [Revised: 12/01/2023] [Accepted: 01/17/2024] [Indexed: 01/23/2024]
Abstract
To preserve the viability of probiotics during digestion and storage, encapsulation techniques are necessary to withstand the challenges posed by adverse environments. A core-shell structure has been developed to provide protection for probiotics. By utilizing sodium alginate (SA) / Lycium barbarum polysaccharide (LBP) as the core material and chitosan (CS) as the shell, the probiotic load reached 9.676 log CFU/mL. This formulation not only facilitated continuous release in the gastrointestinal tract but also enhanced thermal stability and storage stability. The results obtained from Fourier transform infrared spectroscopy and thermogravimetric analysis confirmed that the addition of LBP and CS affected the microstructure of the gel by enhancing the hydrogen bond force, so as to achieve controlled release. Following the digestion of the gel within the gastrointestinal tract, the released amount was determined to be 9.657 log CFU/mL. The moisture content and storage stability tests confirmed that the encapsulated Lactiplantibacillus plantarum maintained good activity for an extended period at 4 °C, with an encapsulated count of 8.469 log CFU/mL on the 28th day. In conclusion, the newly developed core-shell gel in this study exhibits excellent probiotic protection and delivery capabilities.
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Affiliation(s)
- Ran Liu
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Xiaoman Ci
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Linlin Liu
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Xintong Wang
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Mohamed Rifky
- Eastern University, Sri Lanka, Chenkalady 999011, Sri Lanka
| | - Rui Liu
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Wenjie Sui
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Tao Wu
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China.
| | - Min Zhang
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China; Tianjin Agricultural University, Tianjin 300384, China.
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Herrera-Ordonez J. Controversies on the mechanism and kinetics of emulsion polymerization: An updated critical review. Adv Colloid Interface Sci 2023; 320:103005. [PMID: 37776737 DOI: 10.1016/j.cis.2023.103005] [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: 07/15/2023] [Revised: 09/18/2023] [Accepted: 09/22/2023] [Indexed: 10/02/2023]
Abstract
Conventional emulsion polymerization (EP) is a process via free radicals whose driving force for its development has been its versatility to generate polymer colloids with ad hoc characteristics for a wide variety of applications, as well as its friendly character to the environment since the continuous medium is water. Although through decades of research, considerable progress has been made in understanding its mechanism and kinetics, some aspects are still not entirely clear. Furthermore, new ideas and experimental results have appeared in the literature that challenge the accepted knowledge about some aspects of EP. This work is a personal vision and an updated critical review on those controversial aspects whose precedent is the review with the same approach published by the author and collaborators almost 20 years ago (J. Macromol. Sci. Part C Polym. Rev., 2004;44:207-229). This review covers advances, aspects that are open to discussion or need improvement regarding what happens in the aqueous phase and in the interface (initiator decomposition, entry and exit of radicals, monomer transport) as well as in the polymer particles (free-radical propagation and termination, swelling, average number of radicals per particle). Special attention is paid to particle formation (nucleation) and its interrelation with colloidal stability and the evolution of the particle size distribution (PSD), which is one of the most fundamental and controversial issues of EP. The Smoluchowski collision rate coefficient to describe diffusion-controlled processes has practically become a paradigm despite the fact that there is evidence that questions its applicability. For this reason, this review also emphasizes this point and the alternatives that have been proposed to mathematically describe the diffusive stages of particle coagulation, the entry of radicals, and the termination reaction. Challenges in improving our understanding of the mechanism and kinetics of emulsion polymerization are pointed out.
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Affiliation(s)
- Jorge Herrera-Ordonez
- Centro de Física Aplicada y Tecnología Avanzada (CFATA), Universidad Nacional Autónoma de México (UNAM), Campus Juriquilla, Blvd. Juriquilla 3001, Juriquilla, Querétaro, Qro., CP 76230, Mexico.
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Nwokocha BC, Chatzifragkou A, Fagan CC. Impact of Ultrasonication on African Oil Bean ( Pentaclethra macrophylla Benth) Protein Extraction and Properties. Foods 2023; 12:foods12081627. [PMID: 37107422 PMCID: PMC10137838 DOI: 10.3390/foods12081627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/29/2023] [Accepted: 04/06/2023] [Indexed: 04/29/2023] Open
Abstract
African oil bean (Pentaclethra macrophylla Benth) is an underutilised edible oil seed that could represent a sustainable protein source. In this study, the impact of ultrasonication on the extraction efficiency and properties of protein from African oil bean (AOB) seeds was evaluated. The increase in the duration of extraction favoured the extraction of AOB proteins. This was observed by an increase in extraction yield from 24% to 42% (w/w) when the extraction time was increased from 15 min to 60 min. Desirable properties were observed in extracted AOB proteins; the amino acid profile of protein isolates revealed higher ratios of hydrophobic to hydrophilic amino acids compared to those of the defatted seeds, suggesting alterations in their functional properties. This was also supported by the higher proportion of hydrophobic amino acids and high surface hydrophobicity index value (3813) in AOB protein isolates. The foaming capacity of AOB proteins was above 200%, with an average foaming stability of 92%. The results indicate that AOB protein isolates can be considered promising food ingredients and could help stimulate the growth of the food industry in tropical Sub-Saharan regions where AOB seeds thrive.
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Affiliation(s)
- Blessing C Nwokocha
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights RG6 6DZ, UK
| | - Afroditi Chatzifragkou
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights RG6 6DZ, UK
| | - Colette C Fagan
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights RG6 6DZ, UK
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Gurgel D, Vieira YA, Henriques RO, Machado R, Oechsler BF, Junior AF, de Oliveira D. A Comprehensive Review on Core‐Shell Polymeric Particles for Enzyme Immobilization. ChemistrySelect 2022. [DOI: 10.1002/slct.202202285] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Danyelle Gurgel
- Department of Chemical Engineering and Food Engineering Federal University of Santa Catarina, EQA/UFSC - P.O. Box 476, Zip Code 88040-900 Florianopolis SC Brazil
| | - Yago Araujo Vieira
- Department of Chemical Engineering and Food Engineering Federal University of Santa Catarina, EQA/UFSC - P.O. Box 476, Zip Code 88040-900 Florianopolis SC Brazil
| | - Rosana Oliveira Henriques
- Department of Chemical Engineering and Food Engineering Federal University of Santa Catarina, EQA/UFSC - P.O. Box 476, Zip Code 88040-900 Florianopolis SC Brazil
| | - Ricardo Machado
- Department of Chemical Engineering and Food Engineering Federal University of Santa Catarina, EQA/UFSC - P.O. Box 476, Zip Code 88040-900 Florianopolis SC Brazil
| | - Bruno Francisco Oechsler
- Department of Chemical Engineering and Food Engineering Federal University of Santa Catarina, EQA/UFSC - P.O. Box 476, Zip Code 88040-900 Florianopolis SC Brazil
| | - Agenor Furigo Junior
- Department of Chemical Engineering and Food Engineering Federal University of Santa Catarina, EQA/UFSC - P.O. Box 476, Zip Code 88040-900 Florianopolis SC Brazil
| | - Débora de Oliveira
- Department of Chemical Engineering and Food Engineering Federal University of Santa Catarina, EQA/UFSC - P.O. Box 476, Zip Code 88040-900 Florianopolis SC Brazil
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Zhu W, Zhang Z, Liu Y. Dynamic Data Reconciliation for Improving the Prediction Performance of the Data-Driven Model on Distributed Product Outputs. Ind Eng Chem Res 2022. [DOI: 10.1021/acs.iecr.2c02536] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Wangwang Zhu
- Institute of Process Equipment and Control Engineering, Zhejiang University of Technology, Hangzhou310023, China
| | - Zhengjiang Zhang
- National-Local Joint Engineering Laboratory for Digitalize Electrical Design Technology, Wenzhou University, Wenzhou325035, China
| | - Yi Liu
- Institute of Process Equipment and Control Engineering, Zhejiang University of Technology, Hangzhou310023, China
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Liao W, Gharsallaoui A, Dumas E, Elaissari A. Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate. Compr Rev Food Sci Food Saf 2022; 21:5291-5317. [PMID: 36301626 DOI: 10.1111/1541-4337.13062] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 09/21/2022] [Accepted: 10/03/2022] [Indexed: 01/28/2023]
Abstract
Emulsions can be easily destabilized under various conditions during preparation and storage. Therefore, it is necessary to understand the factors that influence the stability of emulsions, which is essential for their subsequent studies. Sodium caseinate (CAS) is a well-used nutritional and functional ingredient in emulsion preparation due to its good solubility and emulsifying properties. CAS-stabilized emulsions can be considered good food emulsion delivery systems, but their applications are still limited under certain conditions due to their instability to creaming and aggregation. Therefore, the purpose of this review is to provide a complete overview of how different environmental stresses and processing conditions affect the stability of CAS-stabilized emulsions and how to improve their stability. Initially, the general properties of CAS as emulsifiers and the characterization of CAS-stabilized oil-in-water (O/W) emulsions were summarized. Second, the major instability mechanisms that operate in CAS-stabilized emulsions were presented. Furthermore, the general factors such as pH, emulsifier concentration, ionic strength, oxidation, and processing conditions, affecting the stability of CAS-stabilized O/W emulsion, were discussed. On this basis, the commonly used methods for evaluating emulsion stability are introduced. Finally, state-of-the-art strategies to improve CAS-based emulsion stability are also described and summarized. This review is expected to provide a theoretical basis for the future applications of CAS in food emulsions.
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Affiliation(s)
- Wei Liao
- Univ. Lyon, University Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, Villeurbanne, France
| | - Adem Gharsallaoui
- Univ. Lyon, University Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, Villeurbanne, France
| | - Emilie Dumas
- Univ. Lyon, University Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, Villeurbanne, France
| | - Abdelhamid Elaissari
- Univ Lyon, University Claude Bernard Lyon 1, CNRS, ISA-UMR 5280, Villeurbanne, France
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Li X, Zhao S, Guo J, Li W, Zhang J. Novel Rotor-Stator Assembly Promotes the Emulsification Performance in an Inline High-Shear Mixer. Ind Eng Chem Res 2022. [DOI: 10.1021/acs.iecr.1c04972] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Xinyi Li
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300350, People’s Republic of China
| | - Shuchun Zhao
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300350, People’s Republic of China
| | - Junheng Guo
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300350, People’s Republic of China
| | - Wei Li
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300350, People’s Republic of China
- Haihe Laboratory of Sustainable Chemical Transformations, Tianjin 300192, People’s Republic of China
| | - Jinli Zhang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300350, People’s Republic of China
- School of Chemistry and Chemical Engineering, Shihezi University, Shihezi 832003, People’s Republic of China
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