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Li X, Wu Y, Guan W, Yang J, Wang Y. Epigallocatechin gallate modification of physicochemical, structural and functional properties of egg yolk granules. Food Chem 2024; 449:139279. [PMID: 38599106 DOI: 10.1016/j.foodchem.2024.139279] [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: 01/10/2024] [Revised: 04/03/2024] [Accepted: 04/05/2024] [Indexed: 04/12/2024]
Abstract
The aim of this study was to prepare protein-polyphenol covalent complexes by treating egg yolk granules (EYG) with alkali in the presence of epigallocatechin gallate (EGCG) and characterize the physicochemical, structural, and functional properties of these covalent complexes. Results revealed that the optimal covalent binding occurred when the concentration of EGCG reached 0.15% (w/w), resulting in a grafting rate of 1.51 ± 0.03%. As the amount of EGCG increased, corresponding increases were observed in the particle size and ζ-potential of the complexes, thereby enhancing their stability. Furthermore, our analysis using fluorescence spectroscopy, FTIR, SEM, and SDS-PAGE collectively demonstrated the formation of a covalent complex between EYG and EGCG. Notably, the covalent complexes exhibited improved antioxidant activity and emulsifying properties. Overall, this study establishes a theoretical framework for the future practical application of EYG, emphasizing the potential of EGCG to modify its structural and functional characteristics.
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Affiliation(s)
- Xin Li
- School of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Yue Wu
- School of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Wenle Guan
- School of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Jianrong Yang
- School of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Yuemeng Wang
- School of Food and Biological Engineering, Yantai Institute of Technology, Yantai, Shandong 264003, China.
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2
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Jiang Y, Sun Y, Wei C, Li X, Deng W, Wu S, Kong F, Sheng L. Development and characterization of curcumin-loaded chitosan/egg yolk freshness-keeping edible films for chilled fresh pork packaging application. Int J Biol Macromol 2024; 276:133907. [PMID: 39019376 DOI: 10.1016/j.ijbiomac.2024.133907] [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: 05/04/2024] [Revised: 07/07/2024] [Accepted: 07/14/2024] [Indexed: 07/19/2024]
Abstract
In this study, a novel fresh-keeping edible film was prepared using egg yolk (EY) and chitosan (CS) with varying concentrations of curcumin (Cur) for food packaging. The addition of Cur notably enhanced tensile strength, elongation at break, and water resistance from 15.70 MPa to 24.24 MPa, 43.79 % to 63.69 %, and 1.599 g·mm·(m2·h·kPa)-1 to 1.541 g·mm·(m2·h·kPa)-1, respectively. Cur also impacted moisture content, swelling degree, and film color. SEM revealed a uniform distribution of Cur, creating a smooth and dense film surface. FT-IR analysis suggested that hydrogen bonding facilitated Cur integration into the film network. The films demonstrated excellent UV-blocking and antioxidant properties attributed to Cur's chromogenic and phenolic hydroxyl groups. Consequently, they effectively inhibited lipid oxidation and weight loss in meat, thereby prolonging the shelf-life of chilled pork by at least 2 d. In conclusion, this study provided a simple and cost-effective idea to incorporate actives with EY as a natural emulsifier, presenting an effective solution for developing active packaging materials to enhance the safety and quality of meat products.
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Affiliation(s)
- Yiting Jiang
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Hubei Engineering Center of Natural Polymers-based Medical Materials, Key Laboratory of Biomedical Polymers of Ministry of Education, College of Chemistry and Molecular Sciences, Wuhan University, Wuhan 430072, China
| | - Yunxin Sun
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Chengfeng Wei
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xiao Li
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Wanqing Deng
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Sirui Wu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Fandi Kong
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Long Sheng
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
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3
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Liu Q, Chen T, Chen L, Zhao R, Ye X, Wang X, Wu D, Hu J. High Internal Phase Emulsions Stabilized with Ultrasound-Modified Spirulina Protein for Curcumin Delivery. Foods 2024; 13:1324. [PMID: 38731694 PMCID: PMC11083376 DOI: 10.3390/foods13091324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2024] [Revised: 04/23/2024] [Accepted: 04/24/2024] [Indexed: 05/13/2024] Open
Abstract
Spirulina protein (SP) is recognized as a nutritious edible microbial protein and holds potential as a natural emulsifier. Due to the inherent challenges SP faces in stabilizing high internal phase emulsions (HIPEs), ultrasonic techniques were utilized for modification. Noticeable alterations in the structural and functional properties of SP were observed following ultrasonic treatment at various power levels (0, 100, 300, and 500 W). Ultrasound treatment disrupted non-covalent interactions within the protein polymer structure, leading to the unfolding of molecular structures and the exposure of hydrophobic groups. Importantly, the particle size of SP was reduced the most at an ultrasonic power of 300 W, and the three-phase contact angle reached its peak at 84.3°. The HIPEs stabilized by SP modified with 300 W ultrasonication have high apparent viscosity and modulus values and strong storage stability under different environmental conditions. Additionally, the encapsulation of curcumin in HIPEs led to improved retention of curcumin across various settings. The bioavailability increased to 35.36, which is 2.8 times higher than the pure oil. These findings suggest that ultrasound-modified SP is a promising emulsifier for HIPEs, and is expected to encapsulate hydrophobic nutrients such as curcumin more effectively.
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Affiliation(s)
- Qing Liu
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, China; (Q.L.); (T.C.); (L.C.); (X.Y.); (X.W.); (D.W.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Tao Chen
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, China; (Q.L.); (T.C.); (L.C.); (X.Y.); (X.W.); (D.W.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Lihang Chen
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, China; (Q.L.); (T.C.); (L.C.); (X.Y.); (X.W.); (D.W.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Runan Zhao
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China;
| | - Ximei Ye
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, China; (Q.L.); (T.C.); (L.C.); (X.Y.); (X.W.); (D.W.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xinchuang Wang
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, China; (Q.L.); (T.C.); (L.C.); (X.Y.); (X.W.); (D.W.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Di Wu
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, China; (Q.L.); (T.C.); (L.C.); (X.Y.); (X.W.); (D.W.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Jiangning Hu
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, China; (Q.L.); (T.C.); (L.C.); (X.Y.); (X.W.); (D.W.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
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Nikolova NN, Martínez Narváez CDV, Hassan L, Nicholson RA, Boehm MW, Baier SK, Sharma V. Rheology and dispensing of real and vegan mayo: the chickpea or egg problem. SOFT MATTER 2023; 19:9413-9427. [PMID: 38014426 DOI: 10.1039/d3sm00946g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2023]
Abstract
The rheology, stability, texture, and taste of mayonnaise, a dense oil-in-water (O/W) emulsion, are determined by interfacially active egg lipids and proteins. Often mayonnaise is presented as a challenging example of an egg-based food material that is hard to emulate using plant-based or vegan ingredients. In this contribution, we characterize the flow behavior of animal-based and plant-based mayo emulsions, seeking to decipher the signatures that make the real mayonnaise into such an appetizing complex fluid. We find that commercially available vegan mayos can emulate the apparent yield stress and shear thinning of yolk-based mayonnaise by the combined influence of plant-based proteins (like those extracted from chickpeas) and polysaccharide thickeners. However, we show that the dispensing and dipping behavior of egg-based and vegan mayos display striking differences in neck shape, sharpness, and length. The ratio of apparent extensional to shear yield stress value is found to be larger than the theoretically predicted square root of three for all mayo emulsions. The analysis of neck radius evolution of these extension thinning yield stress fluids reveals that even when the power law exponent governing the intermediate pinching dynamics is similar to the exponent obtained from the shear flow curve, the terminal pinching dynamics show strong local effects, possibly influenced by interstitial fluid properties, finite drop size and deformations, and capillarity.
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Affiliation(s)
- Nadia N Nikolova
- Department of Chemical Engineering, University of Illinois at Chicago, Chicago, IL 60607, USA.
| | | | - Lena Hassan
- Department of Chemical Engineering, University of Illinois at Chicago, Chicago, IL 60607, USA.
| | | | | | - Stefan K Baier
- Motif FoodWorks Inc., Boston, MA 02210, USA
- School of Chemical Engineering, The University of Queensland, Brisbane, QLD 4072, Australia
| | - Vivek Sharma
- Department of Chemical Engineering, University of Illinois at Chicago, Chicago, IL 60607, USA.
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Yang Y, Jin H, Jin Y, Jin G, Sheng L. A new insight into the influence of pH on the adsorption at oil-water interface and emulsion stability of egg yolk protein. Int J Biol Macromol 2023; 246:125711. [PMID: 37414321 DOI: 10.1016/j.ijbiomac.2023.125711] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2023] [Revised: 07/02/2023] [Accepted: 07/04/2023] [Indexed: 07/08/2023]
Abstract
This study investigated the impact of varied pH treatments on the structural, emulsification, and interfacial adsorption properties of egg yolk. The solubility of egg yolk proteins decreased and then increased in response to pH changes, with a minimum value (41.95 %) observed at pH 5.0. The alkaline condition (pH 9.0) significantly impacted the secondary/tertiary structure of egg yolk, with the yolk solution displaying the lowest surface tension value (15.98 mN/m). Emulsion stability was found to be optimal when egg yolk was used as the stabilizer at pH 9.0, which corresponded to the more flexible diastolic structure, smaller emulsion droplets, increased viscoelasticity, and enhanced resistance to creaming. At pH 9.0, proteins exhibited a maximum solubility (90.79 %) due to their unfolded conformation, yet the protein adsorption content at the oil-water interface showed relatively low (54.21 %). At this time, electrostatic repulsion between the droplets and the spatial site barrier made by proteins that were unable to efficiently adsorb at the oil-water interface kept the emulsion stable. Moreover, it was found that different pH treatments could effectively regulate the relative adsorption contents of various protein subunits at the oil-water interface, and all proteins except livetin displayed good interfacial adsorption capacity at the oil-water interface.
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Affiliation(s)
- Yaqin Yang
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Haobo Jin
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yongguo Jin
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Guofeng Jin
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Long Sheng
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
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Lee TK, Hur G, Choi J, Ban C, Kim JY, Yang H, Park JHY, Lee KW, Kim JH. Enhancing stability and bioavailability of sulforaphene in radish seed extracts using nanoemulsion made with high oleic sunflower oil. Food Sci Biotechnol 2023; 32:1269-1279. [PMID: 37362810 PMCID: PMC10290006 DOI: 10.1007/s10068-023-01304-2] [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: 02/27/2023] [Revised: 03/10/2023] [Accepted: 03/19/2023] [Indexed: 04/07/2023] Open
Abstract
The effect of nanoemulsions on the stability and bioavailability of sulforaphene (SFEN) in radish seed extract (RSE) was investigated. Four types of oil were used as lipid ingredients of the nanoemulsions: soybean, high oleic acid sunflower, coconut, and hydrogenated palm oils. SFEN in RSE nanoemulsions showed greater stability to temperature, acid, and alkaline conditions than SFEN in RSE suspended in water (RSE-S). Particularly under alkaline conditions, the half-life of SFEN in the nanoemulsion with high oleic sunflower oil (RSE-HOSO) was 8 times longer than that of RSE-S. Furthermore, in the pharmacokinetics study, it was observed that AUC0-8 increased and oral clearance (CL/F) decreased significantly in rats orally administered RSE-HOSO compared with RSE-S (p < 0.05). This study indicates that the type of oil used in nanoemulsions affects the stability and bioavailability of SFEN in RSE. These results may provide a guideline for the development of functional foods containing RSE. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01304-2.
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Affiliation(s)
- Tae Kyung Lee
- Biomodulation Major, Department of Agricultural Biotechnology, Seoul National University, Seoul, 08826 Republic of Korea
| | - Gihyun Hur
- Biomodulation Major, Department of Agricultural Biotechnology, Seoul National University, Seoul, 08826 Republic of Korea
| | - Jeongyoon Choi
- Department of Next Generation Applied Sciences, Graduate School, Sungshin Women’s University, Seoul, 01133 Republic of Korea
| | - Choongjin Ban
- Department of Environmental Horticulture, University of Seoul, Seoul, 02504 Republic of Korea
| | - Jong-Yea Kim
- Department of Food Science and Biotechnology, Institute of Fermentation and Brewing, Kangwon National University, Chuncheon, 24341 Republic of Korea
| | - Hee Yang
- Department of Food and Nutrition, Kookmin University, Seoul, 02707 Republic of Korea
| | - Jung Han Yoon Park
- Bio-MAX Institute, Seoul National University, Seoul, 08826 Republic of Korea
| | - Ki Won Lee
- Biomodulation Major, Department of Agricultural Biotechnology, Seoul National University, Seoul, 08826 Republic of Korea
- Bio-MAX Institute, Seoul National University, Seoul, 08826 Republic of Korea
- Advanced Institute of Convergence Technology, Seoul National University, Suwon, 16229 Republic of Korea
| | - Jong Hun Kim
- Department of Food Science and Biotechnology, Institute for Basic Sciences, Sungshin Women’s University, Seoul, 01133 Republic of Korea
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Kaade W, Rubio S, Bogas-Droy A, de Villedon V, Laurichesse E, Schmitt V. Highly Concentrated Emulsions Containing High Loads of Pterostilbene. ACS OMEGA 2023; 8:25951-25959. [PMID: 37521615 PMCID: PMC10372941 DOI: 10.1021/acsomega.3c01861] [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: 03/20/2023] [Accepted: 06/30/2023] [Indexed: 08/01/2023]
Abstract
Pterostilbene is a highly researched molecule due to its bioactivity. However, its hydrophobicity limits its application. For this reason, researchers have sought to encapsulate pterostilbene (namely, in oil-in-water emulsion) to increase its availability. Studies are lacking when it comes to the effects of pterostilbene and its concentration at the oil/water interface. This paper discusses the effects of oil types, storage temperature, and pterostilbene concentration on the stability of the emulsions, as well as the interactions between encapsulated pterostilbene and the oil and water phases. Results showed that pterostilbene is present at the oil/water interface, affecting the interfacial tension and consequently the droplet size. It was also shown that encapsulation efficiency is affected by the storage temperature and oil type. Finally, it was proven that, according to oil types and storage temperature, the stability of pterostilbene to light is affected.
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Oxidative modification of malondialdehyde influences the structure and emulsification properties of egg yolk high-density lipoprotein. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102444] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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Investigation of the formation mechanism and β-carotene encapsulation stability of emulsion gels based on egg yolk granules and sodium alginate. Food Chem 2023; 400:134032. [DOI: 10.1016/j.foodchem.2022.134032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2022] [Revised: 08/06/2022] [Accepted: 08/23/2022] [Indexed: 11/20/2022]
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Microwave and Roasting Impact on Pumpkin Seed Oil and Its Application in Full-Fat Mayonnaise Formula. Foods 2022; 11:foods11182732. [PMID: 36140861 PMCID: PMC9498099 DOI: 10.3390/foods11182732] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2022] [Revised: 09/01/2022] [Accepted: 09/01/2022] [Indexed: 11/23/2022] Open
Abstract
In this study, ‘Béjaoui’ Cucurbita maxima seeds variety were exposed to both microwave and roasting prior to oil cold press extraction. In addition, full-fat mayonnaise formula from untreated and treated pumpkin seed oils was prepared and assessed for their physical stabilities and bioactive properties in 28-day storage at 25 ± 1 °C. A mayonnaise sample prepared with unrefined sunflower seed oil served as a control. The results showed that the microwave pretreatment of seeds greatly enhanced the oxidative stability of the pumpkin seed oil, which increased from 3 h 46 min ± 10 min in the untreated sample to 4 h 32 min ± 14 min in the microwave cold press pumpkin seed oil. The sterol content increased from 4735 ± 236.75 mg/kg oil in the untreated cold press pumpkin seed oil to 5989 ± 299.45 mg/kg oil and 7156 ± 357.8 mg/kg in the microwave cold press pumpkin seed oil and the roasted cold press pumpkin seed oil, respectively. The mayonnaise prepared with microwave cold press pumpkin seed oil exhibited the lowest creaming index and was more stable to droplet growth when compared to the other mayonnaise samples. All mayonnaise samples prepared with pumpkin seed oils exhibited higher total phenolic contents and antioxidant activities during storage when compared to the mayonnaise sample prepared with unrefined sunflower seed oil. Among pumpkin seed oil mayonnaise samples, the highest values were, however, observed in the one prepared with microwave cold press pumpkin seed oil. Thanks to its high nutraceuticals, the latter could be confidently regarded as a natural fat substitute for commercial stable vegetable oils mayonnaise type emulsions.
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Abeyrathne EDNS, Nam KC, Huang X, Ahn DU. Egg yolk lipids: separation, characterization, and utilization. Food Sci Biotechnol 2022; 31:1243-1256. [PMID: 35992319 PMCID: PMC9385935 DOI: 10.1007/s10068-022-01138-4] [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: 02/14/2022] [Revised: 06/22/2022] [Accepted: 07/12/2022] [Indexed: 11/04/2022] Open
Abstract
Egg yolk contains very high levels of lipids, which comprise 33% of whole egg yolk. Although triglyceride is the main lipid, egg yolk is the richest source of phospholipids and cholesterol in nature. The egg yolk phospholipids have a unique composition with high levels of phosphatidylcholine followed by phosphatidylethanolamine, sphingomyelin, plasmalogen, and phosphatidylinositol. All the egg yolk lipids are embedded inside the HDL and LDL micelles or granular particles. Egg yolk lipids can be easily extracted using solvents or supercritical extraction methods but their commercial applications of egg yolk lipids are limited. Egg yolk lipids have excellent potential as a food ingredient or cosmeceutical, pharmaceutical, and nutraceutical agents because they have excellent functional and biological characteristics. This review summarizes the current knowledge on egg yolk lipids' extraction methods and functions and discusses their current and future use, which will be important to increase the use and value of the egg.
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Affiliation(s)
- Edirisingha Dewage Nalaka Sandun Abeyrathne
- Department of Animal Science, Uva Wellassa University, Badulla, 90000 Sri Lanka
- Department of Animal Science & Technology, Suncheon National University, Suncheon, 57922 Korea
| | - Ki-Chang Nam
- Department of Animal Science & Technology, Suncheon National University, Suncheon, 57922 Korea
| | - Xi Huang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 Hubei People’s Republic of China
| | - Dong Uk Ahn
- Department of Animal Science, Iowa State University, Ames, IA 50011 USA
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Li J, Chang C, Gu L, Su Y, Yang Y, Zhai J. Improved retention ratio and bioaccessibility of lutein loaded in emulsions stabilized by egg yolk granules-lecithin complex. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5153-5161. [PMID: 35288955 DOI: 10.1002/jsfa.11867] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/19/2021] [Revised: 02/26/2022] [Accepted: 03/15/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Egg yolk granules (EYGs)-soy lecithin (SL) complex is a newly developed delivery system that is effective for improving the storage stability of hydrophobic bioactive compounds. However, the formation mechanism of EYGs and SL complex and its effect on the gastrointestinal fate of lutein-loaded emulsions needs to be investigated further. RESULTS Adding SL greatly improved the surface activity of the EYGs, as evidenced by reduced surface tension and an increased adsorption rate to the oil/water interface. Hydrophobic interaction was the dominant force in the formation of EYG-SL complex, with hydrogen and ionic bonds playing complementary roles. Using the EYG-SL complex, stable oil-in-water emulsions were formed and exhibited an enhanced retention ratio and bioaccessibility of lutein after simulated digestion. Correlation analysis demonstrated that the additional anti-oxidant activity as a result of EYGs was responsible for the high retention of lutein, whereas low surface tension facilitated the micellization of bioaccessible lutein. CONCLUSION The present study shows that the EYG and SL have a synergistic effect with respect to improving the retention ratio and bioaccessibility of lutein in emulsions stabilized by EYG-SL complex after digestion and this will guide the development of value-added oil-in-water emulsion products using protein-lecithin complex as a promising nutrient delivery vehicle. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Junhua Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
- Hunan Engineering and Technology Research Center for Food Flavors and Flavorings, Jinshi, China
| | - Cuihua Chang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Luping Gu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Yujie Su
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Yanjun Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
- Hunan Engineering and Technology Research Center for Food Flavors and Flavorings, Jinshi, China
| | - Jiali Zhai
- School of Science, STEM College, RMIT University, Melbourne, VIC, Australia
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Honecker J, Ruschke S, Seeliger C, Laber S, Strobel S, Pröll P, Nellaker C, Lindgren CM, Kulozik U, Ecker J, Karampinos DC, Claussnitzer M, Hauner H. Transcriptome and fatty-acid signatures of adipocyte hypertrophy and its non-invasive MR-based characterization in human adipose tissue. EBioMedicine 2022; 79:104020. [PMID: 35490555 PMCID: PMC9062743 DOI: 10.1016/j.ebiom.2022.104020] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Revised: 04/07/2022] [Accepted: 04/07/2022] [Indexed: 12/13/2022] Open
Abstract
Background The adipocyte-hypertrophy associated remodeling of fat cell function is considered causal for the development of metabolic disorders. A better understanding of transcriptome and fatty acid (FA) related alterations with adipocyte hypertrophy combined with less-invasive strategies for the detection of the latter can help to increase the prognostic and diagnostic value of adipocyte size and FA composition as markers for metabolic disease. Methods To clarify adipocyte-hypertrophy associated transcriptomic alterations, fat cell size was related to RNA-Seq data from white adipose tissue and size-separated adipocytes. The relationship between adipocyte size and adipose tissue FA composition as measured by GC-MS was investigated. MR spectroscopy (MRS) methods for clinical scanning were developed to characterize adipocyte size and FA composition in a fast and non-invasive manner. Findings With enlarged adipocyte size, substantial transcriptomic alterations of genes involved in mitochondrial function and FA metabolism were observed. Investigations of these two mechanisms revealed a reciprocal relationship between adipocyte size and estimated thermogenic adipocyte content as well as depot-specific correlations of adipocyte size and FA composition. MRS on a clinical scanner was suitable for the in-parallel assessment of adipose morphology and FA composition. Interpretation The current study provides a comprehensive overview of the adipocyte-hypertrophy associated transcriptomic and FA landscape in both subcutaneous and visceral adipose tissue. MRS represents a promising technique to translate the observed mechanistic, structural and functional changes in WAT with adipocyte hypertrophy into a clinical context for an improved phenotyping of WAT in the context of metabolic diseases. Funding Competence network for obesity (FKZ 42201GI1128), ERC (No 677661, ProFatMRI; No 875488, FatVirtualBiopsy), Else Kröner-Fresenius-Foundation.
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14
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High internal phase Pickering emulsions stabilized by tannic acid-ovalbumin complexes: Interfacial property and stability. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107332] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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15
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Yu Y, Qi Z, Xiong D, Li W, Yu X, Sun R. Experimental investigations on the vertical distribution and properties of oil-mineral aggregates (OMAs) formed by different clay minerals. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2022; 311:114844. [PMID: 35276564 DOI: 10.1016/j.jenvman.2022.114844] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Revised: 03/01/2022] [Accepted: 03/04/2022] [Indexed: 06/14/2023]
Abstract
After oil spills, the floating oil may interact with suspended minerals to form the oil-mineral aggregates (OMAs) in turbulent environments. In this work, a flume was used in conjunction with a settling device to investigate the vertical distribution and properties of OMAs formed by different clay minerals. The density and size of OMAs depend on the density and surface properties of the constituent particles, which also affect the vertical distribution of dispersed oil. Density of oil-montmorillonite aggregates increased from 1165 to 1897 kg/m3 within 6 h test. Among the four minerals, montmorillonite displayed the highest affinity with dispersed oil and the most significant modification of oil-water interfacial tension. Oil dispersion efficiency was significantly greater and reached 39.3% in the presence of montmorillonite at 300 mg/L compared with the control group (17.6%). Particle concentration is the most important factor for the capture of oil and participation of particles during the OMA formation, while the zeta potential and hydrophobicity have nonsignificant effect on the two processes. Cation exchange capacity has a moderate effect on the sunken oil formation, which is also the second main factor governing the particle participation. Particle size plays a second leading role in governing the sunken oil formation but with a minor contribution of the particle participation.
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Affiliation(s)
- Yue Yu
- College of Environmental Science and Engineering, Dalian Maritime University, Dalian, 116026, China
| | - Zhixin Qi
- College of Environmental Science and Engineering, Dalian Maritime University, Dalian, 116026, China.
| | - Deqi Xiong
- College of Environmental Science and Engineering, Dalian Maritime University, Dalian, 116026, China.
| | - Wenxin Li
- College of Environmental Science and Engineering, Dalian Maritime University, Dalian, 116026, China
| | - Xinping Yu
- College of Environmental Science and Engineering, Dalian Maritime University, Dalian, 116026, China
| | - Ruiyang Sun
- College of Environmental Science and Engineering, Dalian Maritime University, Dalian, 116026, China
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16
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Li Z, Wang Y, Luo Y. High internal phase Pickering emulsions stabilized by egg yolk low density lipoprotein for delivery of curcumin. Colloids Surf B Biointerfaces 2022; 211:112334. [PMID: 35051889 DOI: 10.1016/j.colsurfb.2022.112334] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 01/10/2022] [Accepted: 01/11/2022] [Indexed: 12/25/2022]
Abstract
Egg yolk low density lipoprotein (LDL) was used to prepare high internal phase Pickering emulsions (HIPEs) and its role as a stabilizer was comprehensively studied in this work. LDL exists as homogenous nanoparticles with an average size of 49 nm and amphiphilic nature, having a contact angle close to 90°. HIPEs were studied by varying compositions of 75%-90% oil phase and 25%-10% aqueous phase containing 0.5%-2% LDL. Rheological measurement, confocal laser scanning and optical microscopes imaging together with digital photos revealed the solid gel network, the strength of which was dependent upon oil volume fraction and LDL concentration. Optimal formulation of HIPEs was found as 80% oil and 2% LDL concentration, which exhibited small droplets under 10 µm with negligible aggregations, even after four weeks storage under refrigeration or heating at 90 ℃ for 30 min. After three freeze-thawing cycles, the HIPEs were demulsified losing their gel structure, but a simple re-homogenization was able to reconstitute the gel network identical to original microstructure. Encapsulation of curcumin into Pickering HIPEs provided exceptional photostability (around 80% retention rate) against ultraviolet radiation and improved its bioaccessibility from 10% to 50% during in vitro digestion. Our findings may bring new opportunities to design semi-solid foods using natural and edible ingredients.
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Affiliation(s)
- Zhenshun Li
- College of Life Science, Yangtze University, Jingzhou, Hubei 434025, China; Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, United States
| | - Yi Wang
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, United States
| | - Yangchao Luo
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, United States.
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17
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Gmach O, Golda J, Kulozik U. Freeze-thaw stability of emulsions made with native and enzymatically modified egg yolk fractions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107109] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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18
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Mi S, Xia M, Zhang X, Liu J, Cai Z. Formation of Natural Egg Yolk Granule Stabilized Pickering High Internal Phase Emulsions by Means of NaCl Ionic Strength and pH Change. Foods 2022; 11:229. [PMID: 35053961 PMCID: PMC8774576 DOI: 10.3390/foods11020229] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Revised: 01/13/2022] [Accepted: 01/13/2022] [Indexed: 11/16/2022] Open
Abstract
Pickering high internal phase emulsions (HIPEs) are gel-like concentrated emulsions that have the potential to be an alternative to partially hydrogenated oil (PHO). In this study, egg yolk granules (EYGs), natural complexes of protein and lipid isolated from egg yolk, were used as an emulsifier to prepare Pickering HIPEs. Gel-like HIPEs with an oil phase volume fraction of 85% and with an emulsifier concentration of only 0.5% could be prepared by using EYGs as an emulsifier. The EYGs were able to form stable HIPEs at NaCl ionic strengths over 0.2 M and at pH over 5.0 with NaCl ionic strength of 0.3 M. The EYGs, which could stabilize HIPEs, were easily to adsorb and cover the oil-water interface to form emulsion droplets with small particle size. In addition, interacting EYGs in the aqueous phase formed a continuous network structure, and the oil droplets packed closely, exhibiting high elasticity and shear thinning behavior. Furthermore, the formed HIPEs had suitable storage stability with no significant changes in appearance and microstructure after storage for 60 days. This work can transform traditional oils from liquid-like to solid-like by using EYGs to enrich food processing diversity and improve the storage stability of oils while reducing the intake of PHO and providing a healthier diet for consumers.
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Affiliation(s)
- Sijie Mi
- Hubei Hongshan Laboratory, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (S.M.); (M.X.); (X.Z.)
| | - Minquan Xia
- Hubei Hongshan Laboratory, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (S.M.); (M.X.); (X.Z.)
| | - Xinyue Zhang
- Hubei Hongshan Laboratory, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (S.M.); (M.X.); (X.Z.)
| | - Jihong Liu
- College of Science, Huazhong Agricultural University, Wuhan 430070, China;
| | - Zhaoxia Cai
- Hubei Hongshan Laboratory, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (S.M.); (M.X.); (X.Z.)
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19
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Marcet I, Sáez-Orviz S, Rendueles M, Díaz M. Egg yolk granules and phosvitin. Recent advances in food technology and applications. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112442] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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20
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Wu WH, Eskin DG, Priyadarshi A, Subroto T, Tzanakis I, Zhai W. New insights into the mechanisms of ultrasonic emulsification in the oil-water system and the role of gas bubbles. ULTRASONICS SONOCHEMISTRY 2021; 73:105501. [PMID: 33676157 PMCID: PMC7933810 DOI: 10.1016/j.ultsonch.2021.105501] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 01/31/2021] [Accepted: 02/17/2021] [Indexed: 05/06/2023]
Abstract
Ultrasonic emulsification (USE) assisted by cavitation is an effective method to produce emulsion droplets. However, the role of gas bubbles in the USE process still remains unclear. Hence, in the present paper, high-speed camera observations of bubble evolution and emulsion droplets formation in oil and water were used to capture in real-time the emulsification process, while experiments with different gas concentrations were carried out to investigate the effect of gas bubbles on droplet size. The results show that at the interface of oil and water, gas bubbles with a radius larger than the resonance radius collapse and sink into the water phase, inducing (oil-water) blended liquid jets across bubbles to generate oil-in-water-in-oil (O/W/O) and water-in-oil (W/O) droplets in the oil phase and oil-in-water (O/W) droplets in the water phase, respectively. Gas bubbles with a radius smaller than the resonance radius at the interface always move towards the oil phase, accompanied with the generation of water droplets in the oil phase. In the oil phase, gas bubbles, which can attract bubbles nearby the interface, migrate to the interface of oil and water due to acoustic streaming, and generate numerous droplets. As for the gas bubbles in the water phase, those can break neighboring droplets into numerous finer ones during bubble oscillation. With the increase in gas content, more bubbles undergo chaotic oscillation, leading to smaller and more stable emulsion droplets, which explains the beneficial role of gas bubbles in USE. Violently oscillating microbubbles are, therefore, found to be the governing cavitation regime for emulsification process. These results provide new insights to the mechanisms of gas bubbles in oil-water emulsions, which may be useful towards the optimization of USE process in industry.
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Affiliation(s)
- W H Wu
- School of Physical Science and Technology, Northwestern Polytechnical University, Xi'an 710072, PR China
| | - D G Eskin
- Brunel Centre for Advanced Solidification Technology (BCAST), Brunel University London, Uxbridge UB8 3PH, United Kingdom; Tomsk State University, Tomsk 634050, Russian Federation.
| | - A Priyadarshi
- Faculty of Technology, Design and Environment, Oxford Brookes University, Oxford OX33 1HX, United Kingdom
| | - T Subroto
- Brunel Centre for Advanced Solidification Technology (BCAST), Brunel University London, Uxbridge UB8 3PH, United Kingdom
| | - I Tzanakis
- Faculty of Technology, Design and Environment, Oxford Brookes University, Oxford OX33 1HX, United Kingdom; Department of Materials, University of Oxford, Oxford OX1 3PH, United Kingdom
| | - W Zhai
- School of Physical Science and Technology, Northwestern Polytechnical University, Xi'an 710072, PR China.
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21
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Weidlich D, Honecker J, Boehm C, Ruschke S, Junker D, Van AT, Makowski MR, Holzapfel C, Claussnitzer M, Hauner H, Karampinos DC. Lipid droplet-size mapping in human adipose tissue using a clinical 3T system. Magn Reson Med 2021; 86:1256-1270. [PMID: 33797107 DOI: 10.1002/mrm.28755] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Revised: 02/08/2021] [Accepted: 02/08/2021] [Indexed: 11/07/2022]
Abstract
PURPOSE To develop a methodology for probing lipid droplet sizes with a clinical system based on a diffusion-weighted stimulated echo-prepared turbo spin-echo sequence and to validate the methodology in water-fat emulsions and show its applicability in ex vivo adipose-tissue samples. METHODS A diffusion-weighted stimulated echo-prepared preparation was combined with a single-shot turbo spin-echo readout for measurements at different b-values and diffusion times. The droplet size was estimated with an analytical expression, and three fitting approaches were compared: magnitude-based spatial averaging with voxel-wise residual minimization, complex-based spatial averaging with voxel-wise residual minimization, and complex-based spatial averaging with neighborhood-regularized residual minimization. Simulations were performed to characterize the fitting residual landscape and the approaches' noise performance. The applicability was assessed in oil-in-water emulsions in comparison with laser deflection and in ten human white adipose tissue samples in comparison with histology. RESULTS The fitting residual landscape showed a minimum valley with increasing extent as the droplet size increased. In phantoms, a very good agreement of the mean droplet size was observed between the diffusion-weighted MRI-based and the laser deflection measurements, showing the best performance with complex-based spatial averaging with neighborhood-regularized residual minimization processing (R2 /P: 0.971/0.014). In the human adipose-tissue samples, complex-based spatial averaging with neighborhood-regularized residual minimization processing showed a significant correlation (R2 /P: 0.531/0.017) compared with histology. CONCLUSION The proposed acquisition and parameter-estimation methodology was able to probe restricted diffusion effects in lipid droplets. The methodology was validated using phantoms, and its feasibility in measuring an apparent lipid droplet size was demonstrated ex vivo in white adipose tissue.
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Affiliation(s)
- Dominik Weidlich
- Department of Diagnostic and Interventional Radiology, School of Medicine, Technical University of Munich, Munich, Germany
| | - Julius Honecker
- Else Kröner Fresenius Center for Nutritional Medicine, School of Life Sciences, Technical University of Munich, Munich, Germany
| | - Christof Boehm
- Department of Diagnostic and Interventional Radiology, School of Medicine, Technical University of Munich, Munich, Germany
| | - Stefan Ruschke
- Department of Diagnostic and Interventional Radiology, School of Medicine, Technical University of Munich, Munich, Germany
| | - Daniela Junker
- Department of Diagnostic and Interventional Radiology, School of Medicine, Technical University of Munich, Munich, Germany
| | - Anh T Van
- Department of Diagnostic and Interventional Radiology, School of Medicine, Technical University of Munich, Munich, Germany
| | - Marcus R Makowski
- Department of Diagnostic and Interventional Radiology, School of Medicine, Technical University of Munich, Munich, Germany
| | - Christina Holzapfel
- Institute for Nutritional Medicine, School of Medicine, Technical University of Munich, Munich, Germany
| | - Melina Claussnitzer
- Broad Institute of MIT and Harvard, Cambridge, Massachusetts, USA.,Division of Gerontology, Department of Medicine, Beth Israel Deaconess Medical Center, Boston, Massachusetts, USA.,Harvard Medical School, Harvard University, Boston, Massachusetts, USA
| | - Hans Hauner
- Else Kröner Fresenius Center for Nutritional Medicine, School of Life Sciences, Technical University of Munich, Munich, Germany.,Institute for Nutritional Medicine, School of Medicine, Technical University of Munich, Munich, Germany
| | - Dimitrios C Karampinos
- Department of Diagnostic and Interventional Radiology, School of Medicine, Technical University of Munich, Munich, Germany
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22
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Fontes-Candia C, Lopez-Sanchez P, Ström A, Martínez JC, Salvador A, Sanz T, Trefna HD, López-Rubio A, Martínez-Sanz M. Maximizing the oil content in polysaccharide-based emulsion gels for the development of tissue mimicking phantoms. Carbohydr Polym 2021; 256:117496. [PMID: 33483023 DOI: 10.1016/j.carbpol.2020.117496] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 11/23/2020] [Accepted: 12/07/2020] [Indexed: 02/07/2023]
Abstract
Formulations based on agar and κ-carrageenan were investigated for the production of emulsion gels applicable as tissue mimicking phantoms. The effects of the polysaccharide matrix, the oil content and the presence of surfactants on the micro-/nanostructure, rheology, and mechanical and dielectric properties were investigated. Results showed a high capacity of the agar to stabilize oil droplets, producing gels with smaller (10-21 μm) and more uniform oil droplets. The addition of surfactants allowed increasing the oil content and reduced the gel strength and stiffness down to 57 % and 34 %, respectively. The permittivity and conductivity of the gels were reduced by increasing the oil content, especially in the agar gels (18.8 and 0.05 S/m, respectively), producing materials with dielectric properties similar to those of low-water content tissues. These results evidence the suitability of these polysaccharides to design a variety of tissue mimicking phantoms with a broad range of mechanical and dielectric properties.
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Affiliation(s)
- Cynthia Fontes-Candia
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Patricia Lopez-Sanchez
- Agrifood and Bioscience, RISE Research Institutes of Sweden. Frans Perssons väg 6, SE-412 76, Gothenburg, Sweden
| | - Anna Ström
- Applied Chemistry, Chemistry and Chemical Engineering, Chalmers University of Technology, Gothenburg, Sweden
| | - Juan Carlos Martínez
- ALBA Synchrotron Light Facility, Carrer de la Llum 2-26, 08290, Cerdanyola del Vallés, Barcelona, Spain
| | - Ana Salvador
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Teresa Sanz
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Hana Dobsicek Trefna
- Signal Processing and Biomedical Engineering, Department of Electrical Engineering, Chalmers University of Technology, Sweden
| | - Amparo López-Rubio
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Marta Martínez-Sanz
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
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23
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Shi J, Xiao J, Liu L, Dong X. Ultrasonic assisted oil-in-water emulsions stabilized by flaxseed protein isolate: influence of different oils. J DISPER SCI TECHNOL 2021. [DOI: 10.1080/01932691.2021.1880923] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Jiayi Shi
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
| | - Junxia Xiao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Liang Liu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Xuyan Dong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
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24
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Enhancing the oxidative stability of algal oil powders stabilized by egg yolk granules/lecithin composites. Food Chem 2020; 345:128782. [PMID: 33302099 DOI: 10.1016/j.foodchem.2020.128782] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 11/04/2020] [Accepted: 11/29/2020] [Indexed: 01/17/2023]
Abstract
This study reported a powder formulation containing omega-3-rich algal oil emulsions stabilized by egg yolk granules (EYGs)/lecithin composites. The improved physical stability of the algal oil samples due to increasing pH and lecithin addition was beneficial to the oxidative stability through analysis of free radical scavenging activities, metal ion chelating activities, and the release of primary and secondary oxidation products during accelerated storage (12 days, 60 °C). In addition, the effect of three antioxidants, i.e. ascorbic acid (VC), ascorbyl palmitate (AP), and α-tocopherol (VE), on lipid oxidation was investigated. Results showed that antioxidant partitioning at different regions of the emulsion system influenced its ability to prevent oxidation with the effectiveness of AP (at the O/W interface) > VE (in the oil phase) > VC (in the aqueous phase). This study developed a new powder-based emulsion formulation for algal oils with superior oxidative stability as an alternative source of omega-3.
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25
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Li J, Xu L, Su Y, Chang C, Yang Y, Gu L. Flocculation behavior and gel properties of egg yolk/κ-carrageenan composite aqueous and emulsion systems: Effect of NaCl. Food Res Int 2020; 132:108990. [PMID: 32331693 DOI: 10.1016/j.foodres.2020.108990] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Revised: 11/29/2019] [Accepted: 01/06/2020] [Indexed: 01/04/2023]
Abstract
In this study, the influence of NaCl on the flocculation behavior and gel properties of egg yolk/κ-carrageenan mixed dispersions or emulsions were studied. As a result of NaCl incorporation, there was a decrease in the mean droplet size, zeta potential, degree of flocculation and viscosity of the mixed dispersions/emulsions, and the onset point of gelation was also brought forward. Increasing the concentration of NaCl led to a significant increase in gel strength and decrease in gel cohesiveness. Results from low field nuclear magnetic resonance (LF-NMR) confirmed that the addition of NaCl could significantly reduce the hydration ability of gel molecules and increase the content of immobilized water of hydrogels as the gel strength increased, while the water holding capacity of emulsion gels was depressed with the incorporation of oil. These findings suggested the flocculation state and gel properties of egg yolk/κ-carrageenan mixed dispersions/emulsions can be tailored by adjusting NaCl for food formulations.
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Affiliation(s)
- Junhua Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, 214122, PR China
| | - Lilan Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, 214122, PR China
| | - Yujie Su
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, 214122, PR China
| | - Cuihua Chang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, 214122, PR China
| | - Yanjun Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, 214122, PR China.
| | - Luping Gu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, 214122, PR China.
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