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Bravo-Núñez Á, Golding M, Gómez M, Matia-Merino L. Emulsification Properties of Garlic Aqueous Extract: Effect of Heat Treatment and pH Modification. Foods 2023; 12:3721. [PMID: 37893614 PMCID: PMC10606844 DOI: 10.3390/foods12203721] [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: 08/30/2023] [Revised: 10/01/2023] [Accepted: 10/07/2023] [Indexed: 10/29/2023] Open
Abstract
Despite the broad research available in the literature dealing with garlic health benefits, little information is found regarding the functional properties of garlic components. The aim of this study was to evaluate the emulsification properties of garlic water-soluble compounds (GWSC), encompassing proteins, saponins, and carbohydrates, after heat treatment (10 min at 95 °C) or pH adjustments (2.5, 3.5, and 7.8). After the various treatments, the extracts were used as such or filtrated (0.45 µm), and 10% soybean oil-in-water emulsions were prepared using low (0.48%) or high (6.55% wt/wt) extract concentrations. Results showed that whereas at low GWSC concentrations, both heating and acidifying resulted in the formation of bigger oil droplet sizes (i.e., from d32 = 0.36 µm using unmodified extract to d32 = 7-22 µm at pH 2.5 with or without extract filtration), the effects were opposite at the highest GWSC concentration. In the latter, heat treatment clearly reduced the droplet size as observed from the micrographs as well as the degree of creaming, though the occurrence of depletion and/or bridging flocculation was still strong. The acidification of the extract at this high GWSC concentration significantly reduced the droplet size, as observed from the micrographs; however, a strong flocculation was observed. Removal of protein aggregates, and possibly also saponin micelles, from the extract resulted in an obvious increase in emulsion droplet size. This research brings valuable insights on this study and utilisation of novel natural food emulsifiers from plant sources.
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Affiliation(s)
- Ángela Bravo-Núñez
- Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34071 Palencia, Spain; (Á.B.-N.); (M.G.)
| | - Matt Golding
- School of Food and Advanced Technology, Massey University, Palmerston North 11222, New Zealand;
| | - Manuel Gómez
- Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34071 Palencia, Spain; (Á.B.-N.); (M.G.)
| | - Lara Matia-Merino
- School of Food and Advanced Technology, Massey University, Palmerston North 11222, New Zealand;
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2
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Zhang J, Li G, Xu D, Cao Y. Stability, Microstructure, and Rheological Properties of CaCO 3 S/O/W Calcium-Lipid Emulsions. Foods 2021; 10:foods10092216. [PMID: 34574326 PMCID: PMC8468493 DOI: 10.3390/foods10092216] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 08/15/2021] [Accepted: 09/07/2021] [Indexed: 01/28/2023] Open
Abstract
Calcium carbonate (CaCO3) is a commonly used fortified calcium, but poor suspension stability and easy precipitation seriously limited its food processing and products application. The formation of CaCO3 loaded microparticles based on the form of solid/oil/water (S/O/W) emulsion is a promising method to improve the dispersion stability of CaCO3 in liquid food. In this study, CaCO3, soybean oil, and sodium caseinate (NaCas) were used as the solid, oil, and W phase, respectively. The fabrication involved two steps: the S/O emulsion was prepared by adding CaCO3 into soybean oil by magnetic stirring and high-speed shearing, and then put the S/O crude emulsion into NaCas solution (W phase) to obtain S/O/W emulsion by high-speed blender. The particle size distribution, zeta potential, stability of the microsphere, infrared spectral analysis, and XRD of the S/O/W calcium-lipid microsphere were explored. The stability and rheological mechanism of S/O/W calcium-lipid emulsion were investigated by combining the microstructure, shear rheological, and microrheological properties. It was found that the emulsion particles have more uniform particle size distribution and no aggregation, and the stability of the emulsion was improved with increasing the content of NaCas. The mean square displacement (MSD) curve and solid-liquid equilibrium (SLB) value of S/O/W emulsion increased with the increase in NaCas concentration, and the viscosity behavior is dominant. The results of confocal laser microscopy (CLSM) and cryo-scanning electron microscopy (Cryo-SEM) showed that the three-dimensional network structure of S/O/W emulsions was more compact, and the embedding effect of calcium carbonate (CaCO3) was slightly improved with the increase in NaCas concentration. According to infrared spectrum and XDR analysis, the addition of CaCO3 into the emulsion system caused crystal structure distortion. This study provides a reference for solving the dispersibility of insoluble calcium salt in liquid food.
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Affiliation(s)
| | | | | | - Yanping Cao
- Correspondence: ; Tel./Fax: +86-10-6898-5645
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3
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McClements DJ. Advances in edible nanoemulsions: Digestion, bioavailability, and potential toxicity. Prog Lipid Res 2020; 81:101081. [PMID: 33373615 DOI: 10.1016/j.plipres.2020.101081] [Citation(s) in RCA: 67] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2020] [Revised: 12/13/2020] [Accepted: 12/17/2020] [Indexed: 12/20/2022]
Abstract
The design, fabrication, and application of edible nanoemulsions for the encapsulation and delivery of bioactive agents has been a highly active research field over the past decade or so. In particular, they have been widely used for the encapsulation and delivery of hydrophobic bioactive substances, such as hydrophobic drugs, lipids, vitamins, and phytochemicals. A great deal of progress has been made in creating stable edible nanoemulsions that can increase the stability and efficacy of these bioactive agents. This article highlights some of the most important recent advances within this area, including increasing the water-dispersibility of bioactives, protecting bioactives from chemical degradation during storage, increasing the bioavailability of bioactives after ingestion, and targeting the release of bioactives within the gastrointestinal tract. Moreover, it highlights progress that is being made in creating plant-based edible nanoemulsions. Finally, the potential toxicity of edible nanoemulsions is considered.
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Affiliation(s)
- David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou, Zhejiang 310018, China.
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4
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Shanmugarajan TS, Selvan NK, Uppuluri VNVA. Development and Characterization of Squalene-Loaded Topical Agar-Based Emulgel Scaffold: Wound Healing Potential in Full-Thickness Burn Model. INT J LOW EXTR WOUND 2020; 20:364-373. [PMID: 32502363 DOI: 10.1177/1534734620921629] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Full-thickness burns pose a major challenge for clinicians to handle because of their restricted self-healing ability. Even though several approaches have been implemented for repairing these burnt skin tissue defects, all of them had unsatisfactory outcomes. Moreover, during recent years, skin tissue engineering techniques have emerged as a promising approach to improve skin tissue regeneration and overcome the shortcomings of the traditional approaches. Although previous literatures report the wound healing effects of the squalene oil, in the current study, for the first time, we developed a squalene-loaded emulgel-based scaffold as a novel approach for potential skin regeneration. This squalene-loaded agar-based emulgel scaffold was fabricated by using physical cross-linking technique using lecithin as an emulsifier. Characterization studies such as X-ray diffraction, Fourier-transform infrared spectroscopy, and field emission scanning electron microscopy revealed the amorphous nature, chemical interactions, and cross-linked capabilities of the developed emulgel scaffold. The squalene-loaded emulgel scaffold showed excellent wound contraction when compared with the agar gel and negative control. In case of the histopathology and recent immunohistochemistry findings, it was clearly evidenced that squalene-loaded emulgel promoted faster rate of the revascularization and macrophage polarization in order to enhance the burn wound healing. Moreover, the findings also revealed that the incorporation of squalene oil into the formulation enhances collagen deposition and accelerates the burnt skin tissue regeneration process. Finally, we conclude that the squalene-loaded emulgel scaffold could be an effective formulation used in the treatment of the burnt skin tissue defects.
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Affiliation(s)
- T S Shanmugarajan
- Vels Institute of Science, Technology & Advanced Studies, Chennai, India
| | - N Kalai Selvan
- Vels Institute of Science, Technology & Advanced Studies, Chennai, India
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Nile SH, Baskar V, Selvaraj D, Nile A, Xiao J, Kai G. Nanotechnologies in Food Science: Applications, Recent Trends, and Future Perspectives. NANO-MICRO LETTERS 2020; 12:45. [PMID: 34138283 PMCID: PMC7770847 DOI: 10.1007/s40820-020-0383-9] [Citation(s) in RCA: 150] [Impact Index Per Article: 37.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Accepted: 12/31/2019] [Indexed: 02/05/2023]
Abstract
Nanotechnology is a key advanced technology enabling contribution, development, and sustainable impact on food, medicine, and agriculture sectors. Nanomaterials have potential to lead qualitative and quantitative production of healthier, safer, and high-quality functional foods which are perishable or semi-perishable in nature. Nanotechnologies are superior than conventional food processing technologies with increased shelf life of food products, preventing contamination, and production of enhanced food quality. This comprehensive review on nanotechnologies for functional food development describes the current trends and future perspectives of advanced nanomaterials in food sector considering processing, packaging, security, and storage. Applications of nanotechnologies enhance the food bioavailability, taste, texture, and consistency, achieved through modification of particle size, possible cluster formation, and surface charge of food nanomaterials. In addition, the nanodelivery-mediated nutraceuticals, synergistic action of nanomaterials in food protection, and the application of nanosensors in smart food packaging for monitoring the quality of the stored foods and the common methods employed for assessing the impact of nanomaterials in biological systems are also discussed.
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Affiliation(s)
- Shivraj Hariram Nile
- Laboratory of Medicinal Plant Biotechnology, College of Pharmacy, Zhejiang Chinese Medical University, Hangzhou, 310053, Zhejiang, People's Republic of China.
| | - Venkidasamy Baskar
- Plant Genetic Engineering Laboratory, Department of Biotechnology, Bharathiar University, Coimbatore, Tamil Nadu, India
| | - Dhivya Selvaraj
- Plant Genetic Engineering Laboratory, Department of Biotechnology, Bharathiar University, Coimbatore, Tamil Nadu, India
| | - Arti Nile
- Department of Bioresources and Food Science, Sanghuh College of Life Sciences, Konkuk University, Seoul, 05029, Republic of Korea
| | - Jianbo Xiao
- Institute of Chinese Medical Sciences, State Key Laboratory of Quality Control in Chinese Medicine, University of Macau, Macau, Macau SAR, People's Republic of China
| | - Guoyin Kai
- Laboratory of Medicinal Plant Biotechnology, College of Pharmacy, Zhejiang Chinese Medical University, Hangzhou, 310053, Zhejiang, People's Republic of China.
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6
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Tsibranska S, Tcholakova S, Golemanov K, Denkov N, Pelan E, Stoyanov SD. Role of interfacial elasticity for the rheological properties of saponin-stabilized emulsions. J Colloid Interface Sci 2019; 564:264-275. [PMID: 31923825 DOI: 10.1016/j.jcis.2019.12.108] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2019] [Revised: 12/23/2019] [Accepted: 12/24/2019] [Indexed: 12/12/2022]
Abstract
HYPOTHESIS Saponins are natural surfactants which can provide highly viscoelastic interfaces. This property can be used to quantify precisely the effect of interfacial dilatational elasticity on the various rheological properties of bulk emulsions. EXPERIMENTS We measured the interfacial dilatational elasticity of adsorption layers from four saponins (Quillaja, Escin, Berry, Tea) adsorbed on hexadecane-water and sunflower oil-water interfaces. In parallel, the rheological properties under steady and oscillatory shear deformations were measured for bulk emulsions, stabilized by the same saponins (oil volume fraction between 75 and 85%). FINDINGS Quillaja saponin and Berry saponin formed solid adsorption layers (shells) on the SFO-water interface. As a consequence, the respective emulsions contained non-spherical drops. For the other systems, the interfacial elasticities varied between 2 mN/m and 500 mN/m. We found that this interfacial elasticity has very significant impact on the emulsion shear elasticity, moderate effect on the dynamic yield stress, and no effect on the viscous stress of the respective steadily sheared emulsions. The last conclusion is not trivial, because the dilatational surface viscoelasticity is known to have strong impact on the viscous stress of steadily sheared foams. Mechanistic explanations of all observed effects are described.
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Affiliation(s)
- Sonya Tsibranska
- Department of Chemical and Pharmaceutical Engineering, Faculty of Chemistry and Pharmacy, Sofia University, 1 J. Bourchier Ave., 1164 Sofia, Bulgaria
| | - Slavka Tcholakova
- Department of Chemical and Pharmaceutical Engineering, Faculty of Chemistry and Pharmacy, Sofia University, 1 J. Bourchier Ave., 1164 Sofia, Bulgaria.
| | - Konstantin Golemanov
- Department of Chemical and Pharmaceutical Engineering, Faculty of Chemistry and Pharmacy, Sofia University, 1 J. Bourchier Ave., 1164 Sofia, Bulgaria
| | - Nikolai Denkov
- Department of Chemical and Pharmaceutical Engineering, Faculty of Chemistry and Pharmacy, Sofia University, 1 J. Bourchier Ave., 1164 Sofia, Bulgaria
| | | | - Simeon D Stoyanov
- Unilever R&D, Vlaardingen, the Netherlands; Laboratory of Physical Chemistry and Colloid Science, Wageningen University, 6703 HB Wageningen, the Netherlands; Department of Mechanical Engineering, University College London, Torrington Place, London WC1E 7JE, UK
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7
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Fuhrmann P, Kalisvaart L, Sala G, Scholten E, Stieger M. Clustering of oil droplets in o/w emulsions enhances perception of oil-related sensory attributes. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105215] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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8
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Protection of anthocyanin-rich extract from pH-induced color changes using water-in-oil-in-water emulsions. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.02.021] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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9
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Wang X, Li X, Xu D, Zhu Y, Cao Y, Li X, Sun B. Modulation of stability, rheological properties, and microstructure of heteroaggregated emulsion: Influence of oil content. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.031] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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10
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Fuhrmann PL, Sala G, Stieger M, Scholten E. Clustering of oil droplets in o/w emulsions: Controlling cluster size and interaction strength. Food Res Int 2019; 122:537-547. [PMID: 31229109 DOI: 10.1016/j.foodres.2019.04.027] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2018] [Revised: 04/11/2019] [Accepted: 04/11/2019] [Indexed: 11/18/2022]
Abstract
Clustering of oil droplets changes the rheological properties of oil-in-water (o/w) emulsions and can be used as a tool to structure foods. The aim of this study was to manipulate both oil droplet cluster size and cluster strength in liquid o/w emulsions, and to investigate the effect of these parameters on the rheological properties. Clustered emulsions were prepared using three different methods: (i) clustering by protein-proanthocyanidin interactions, (ii) clustering by hetero-aggregation of oppositely-charged emulsion droplets, and (iii) enzymatic clustering of protein-stabilised droplets using transglutaminase. Clustering by protein-proanthocyanidin interactions allowed to control oil droplet cluster size from 1 to 140 μm. Clusters decreased in size upon both an increase and decrease in pH, but were stable against changes in ionic strength. Hetero-aggregation of oppositely-charged oil droplets (gelatine/whey protein and gelatine/DATEM) allowed to control cluster size from 1 to 40 μm. Clusters showed a strong decrease in size in response to changes in pH and a small decrease in size with increasing ionic strength. Enzymatic clustering did not allow to control cluster size. Cluster strength of proanthocyanidin-stabilised clusters was found to be higher than that of hetero-aggregated clusters. Stabilisation of clusters was likely induced by different protein-proanthocyanidin interactions such as H-bridges, π-π stacking, and hydrophobic interactions, whereas hetero-aggregation is based on electrostatic interactions. Upon clustering, emulsion viscosity increased by up to three orders of magnitude. We conclude that protein-proanthocyanidin interactions and hetero-aggregation are effective methods to tune droplet cluster size and strength in o/w emulsions, and that cluster size and interaction strength control the rheological properties of o/w emulsions with clustered oil droplets.
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Affiliation(s)
- Philipp L Fuhrmann
- TiFN, P.O. Box 557, 6700 AN Wageningen, The Netherlands; Physics and Physical Chemistry of Foods, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Guido Sala
- Physics and Physical Chemistry of Foods, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands; Wageningen Food & Biobased Research, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Markus Stieger
- TiFN, P.O. Box 557, 6700 AN Wageningen, The Netherlands; Division of Human Nutrition, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands; Food Quality and Design Group, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Elke Scholten
- TiFN, P.O. Box 557, 6700 AN Wageningen, The Netherlands; Physics and Physical Chemistry of Foods, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
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11
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Reichert CL, Salminen H, Weiss J. Quillaja Saponin Characteristics and Functional Properties. Annu Rev Food Sci Technol 2019; 10:43-73. [DOI: 10.1146/annurev-food-032818-122010] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Consumer concerns about synthetically derived food additives have increased current research efforts to find naturally occurring alternatives. This review focuses on a group of natural surfactants, the Quillaja saponins, that can be extracted from the Quillaja saponaria Molina tree. Quillaja saponins are triterpenoid saponins comprising a hydrophobic quillaic acid backbone and hydrophilic sugar moieties. Commercially available Quillaja saponin products and their composition and properties are described, and the technofunctionality of Quillaja saponins in a variety of food, cosmetic, and pharmaceutical product applications is discussed. These applications make use of the biological and interfacial activities of Quillaja saponins and their ability to form and stabilize colloidal structures such as emulsions, foams, crystallized lipid particles, heteroaggregates, and micelles. Further emphasis is given to the complexation and functional properties of Quillaja saponins with other cosurfactants to create mixed surfactant systems, an approach that has the potential to facilitate new interfacial structures and novel functionalities.
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Affiliation(s)
- Corina L. Reichert
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany
| | - Hanna Salminen
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany
| | - Jochen Weiss
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany
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12
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Salminen H, Bischoff S, Weiss J. Impact of Concentration Ratio on the Formation and Stability of Emulsions Stabilized by Quillaja Saponin – Sodium Caseinate Mixtures. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-018-09563-x] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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13
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Cationic surfactants as antifungal agents. Appl Microbiol Biotechnol 2018; 103:97-112. [PMID: 30374671 DOI: 10.1007/s00253-018-9467-6] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2018] [Accepted: 10/21/2018] [Indexed: 10/28/2022]
Abstract
Fungi-in being responsible for causing diseases in animals and humans as well as environmental contaminations in health and storage facilities-represent a serious concern to health security. Surfactants are a group of chemical compounds used in a broad spectrum of applications. The recently considered potential employment of cationic surfactants as antifungal or fungistatic agents has become a prominent issue in the development of antifungal strategies, especially if such surface-active agents can be synthesized in an eco-friendly manner. In this review, we describe the antifungal effect and the reported mechanisms of action of several types of cationic surfactants and also include a discussion of the contribution of these surfactants to the inhibition of yeast-based-biofilm formation. Furthermore, the putative mechanism of arginine-based tensioactive compounds as antifungal agents and their applications are also analyzed.
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14
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Li X, Wang X, Liu J, Xu D, Cao Y, Sun B. The effect of unadsorbed proteins on the physiochemical properties of the heteroaggregates of oppositely charged lactoferrin coated lutein droplets and whey protein isolate coated DHA droplets. Food Funct 2018; 9:3956-3964. [PMID: 29974102 DOI: 10.1039/c8fo00371h] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
It was reported that the controlled heteroaggregation of oppositely charged lactoferrin (LF)-lutein droplets and whey protein isolate (WPI)-DHA droplets enhanced the physicochemical properties of emulsions. The effect of the unadsorbed proteins on the physicochemical properties of the heteroaggregates of emulsions has not been clear. Therefore, the effects of unadsorbed proteins on the physicochemical stability of heteroaggregates of LF-lutein droplets and WPI-DHA droplets were investigated. The particle size, zeta-potential, transmission-physical stability, microstructure were observed by confocal laser scanning microscopy (CLSM) and cryo-scanning electron microscopy (cryo-SEM) and the chemical stability (lutein degradation and DHA oxidation) of the unwashed and washed heteroaggregates were measured. The results showed that compared with unwashed emulsions, the particle sizes and instability indexes of WPI-DHA emulsions, heteroaggregated LF-lutein/WPI-DHA emulsions and LF-lutein emulsions changed after washing. The instability index of washed-1 heteroaggregated LF-lutein/WPI-DHA emulsion was 10.5 times greater compared with the unwashed samples. The microstructure images showed that the washed single and heteroaggregated emulsions resulted in creaming. The unadsorbed proteins had a great protective effect on the physical stability of the emulsions, especially for the heteroaggregated LF-lutein/WPI-DHA emulsion. The degradation rate of lutein, lipid hydroperoxides and thiobarbituric acid reactive substance (TBARS) values of DHA in washed single and heteroaggregated emulsions were higher than those of the unwashed samples. This proved that the unadsorbed proteins dominated the physicochemical stabilities of heteroaggregates. This laid the foundation for the study of a delivery system of functional component heteroaggregates.
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Affiliation(s)
- Xin Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food & Chemical Engineering, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
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15
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Ralla T, Salminen H, Edelmann M, Dawid C, Hofmann T, Weiss J. Oat bran extract (Avena sativa L.) from food by-product streams as new natural emulsifier. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.02.035] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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16
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Guo Q, Bellissimo N, Rousseau D. Effect of Emulsifier Concentration and Physical State on the In Vitro Digestion Behavior of Oil-in-Water Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:7496-7503. [PMID: 29985606 DOI: 10.1021/acs.jafc.8b02231] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The influence of emulsifier physical state and concentration on the in vitro digestion of oil-in-water (O/W) emulsions was investigated. Two citrated monoacylglycerols, glyceryl stearate citrate (GSC, bulk mp of 55-65 °C) and glyceryl oleate citrate (GOC, bulk mp of 0-10 °C), were used at 0.5 or 5 wt % of the emulsions to generate 20 wt % soybean oil O/W emulsions. Oil droplet lipolysis was slower in emulsions with 0.5 wt % emulsifier versus in those with 5 wt % emulsifier, resulting from the reduced surface-to-volume ratio in emulsions at 0.5 wt % emulsifier and the increased concentration of hydrolyzable groups at 5 wt % emulsifier. When excluding gastric digestion, all emulsions were similarly digested, confirming that emulsion intestinal digestion was highly dependent on gastric preprocessing. Finally, at a given emulsifier concentration, GSC-based emulsions with an interfacial crystalline shell experienced a decreased rate of intestinal lipid digestion compared with their GOC-based counterparts, confirming that emulsifier physical state played a role in lipid digestion.
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Affiliation(s)
- Qing Guo
- Department of Chemistry and Biology , Ryerson University , Toronto , ON M5B 2K3 , Canada
| | - Nick Bellissimo
- School of Nutrition , Ryerson University , Toronto , ON M5B 2K3 , Canada
| | - Dérick Rousseau
- Department of Chemistry and Biology , Ryerson University , Toronto , ON M5B 2K3 , Canada
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17
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Influence of unadsorbed emulsifiers on the rheological properties and structure of heteroaggregate of whey protein isolate (WPI) coated droplets and flaxseed gum (FG) coated droplets. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.01.041] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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18
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Grace JL, Alcaraz N, Truong NP, Davis TP, Boyd BJ, Quinn JF, Whittaker MR. Lipidated polymers for the stabilization of cubosomes: nanostructured drug delivery vehicles. Chem Commun (Camb) 2018; 53:10552-10555. [PMID: 28890981 DOI: 10.1039/c7cc05842j] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Lipidated polymers, like their protein counterparts, may be useful in fields as diverse as biochemistry and drug delivery. As such, strategies for preparing lipidated polymers with defined molecular architecture are clearly warranted. Herein, we describe a broadly-applicable methodology for synthesizing such lipidated materials, and demonstrate how they can be applied to the preparation of nanostructured drug delivery vehicles.
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Affiliation(s)
- James L Grace
- ARC Centre of Excellence in Convergent Bio-Nano Science and Technology, Monash Institute of Pharmaceutical Sciences, Monash University, Parkville, VIC 3052, Australia.
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19
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Enhancing physicochemical properties of emulsions by heteroaggregation of oppositely charged lactoferrin coated lutein droplets and whey protein isolate coated DHA droplets. Food Chem 2018; 239:75-85. [DOI: 10.1016/j.foodchem.2017.06.078] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2017] [Revised: 05/19/2017] [Accepted: 06/12/2017] [Indexed: 11/22/2022]
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20
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Ralla T, Salminen H, Tuosto J, Weiss J. Formation and stability of emulsions stabilised by Yucca
saponin extract. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13715] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Theo Ralla
- Department of Food Physics and Meat Science; University of Hohenheim; Garbenstrasse 25 Stuttgart 70599 Germany
| | - Hanna Salminen
- Department of Food Physics and Meat Science; University of Hohenheim; Garbenstrasse 25 Stuttgart 70599 Germany
| | - Jessica Tuosto
- Department of Food Physics and Meat Science; University of Hohenheim; Garbenstrasse 25 Stuttgart 70599 Germany
| | - Jochen Weiss
- Department of Food Physics and Meat Science; University of Hohenheim; Garbenstrasse 25 Stuttgart 70599 Germany
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21
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22
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McClements DJ. Delivery by Design (DbD): A Standardized Approach to the Development of Efficacious Nanoparticle- and Microparticle-Based Delivery Systems. Compr Rev Food Sci Food Saf 2017; 17:200-219. [PMID: 33350064 DOI: 10.1111/1541-4337.12313] [Citation(s) in RCA: 70] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2017] [Revised: 09/11/2017] [Accepted: 09/14/2017] [Indexed: 12/21/2022]
Abstract
The design and development of nanoparticle- and microparticle-based delivery systems for the encapsulation, protection, and controlled release of active agents has grown considerably in the agrochemical, cosmetic, food, personal care, and pharmaceutical industries. These colloidal delivery systems can be utilized to overcome problems such as poor solubility, low activity, and chemical instability of active agents, as well as to create novel functional attributes such as controlled or targeted delivery. The purpose of this article is to develop a systematic approach, referred to as "delivery-by-design" (DbD), to make the design and fabrication process more efficient and effective. Initially, a brief review of some of the challenges associated with incorporating active agents into commercial products is given, and then an overview of different kinds of simple and complex colloidal delivery systems is given. The DbD approach is then presented as a series of stages: (1) definition of the molecular and physicochemical properties of the active agent; (2) definition of the required physicochemical, sensory, and functional attributes of the end-product; (3) specification of the required attributes of the colloidal delivery system; (4) specification of particle properties and delivery system selection; (5) optimization of delivery system manufacturing process; (6) establishment and implementation of delivery system testing protocol; and (7) optimization of delivery system performance. Utilization of the DbD approach may lead to more rapid design of efficacious and economically viable colloidal delivery systems for commercial applications.
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Affiliation(s)
- David Julian McClements
- Dept. of Food Science, Univ. of Massachusetts Amherst, Amherst, Mass. 01003, U.S.A.,Lab. for Environmental Health NanoScience (LEHNS) and Center for Nanotechnology and Nanotoxicology, T. H. Chan School of Public Health, Harvard Univ., 665 Huntington Avenue, Boston, Mass. 02115, U.S.A
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23
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Ma D, Tu ZC, Wang H, Zhang Z, McClements DJ. Fabrication and characterization of nanoemulsion-coated microgels: Electrostatic deposition of lipid droplets on alginate beads. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.05.015] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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24
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Chung C, Sher A, Rousset P, Decker EA, McClements DJ. Formulation of food emulsions using natural emulsifiers: Utilization of quillaja saponin and soy lecithin to fabricate liquid coffee whiteners. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.04.011] [Citation(s) in RCA: 66] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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25
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de Faria JT, de Oliveira EB, Minim VPR, Minim LA. Performance of Quillaja bark saponin and β-lactoglobulin mixtures on emulsion formation and stability. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.01.013] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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26
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Chung C, Sher A, Rousset P, McClements DJ. Use of natural emulsifiers in model coffee creamers: Physical properties of quillaja saponin-stabilized emulsions. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.01.008] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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27
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Stability of Emulsions Using a New Natural Emulsifier: Sugar Beet Extract (Beta vulgaris L.). FOOD BIOPHYS 2017. [DOI: 10.1007/s11483-017-9482-7] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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28
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The future of food colloids: Next-generation nanoparticle delivery systems. Curr Opin Colloid Interface Sci 2017. [DOI: 10.1016/j.cocis.2016.12.002] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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29
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Bosse R, Thiermann N, Gibis M, Schmidt H, Weiss J. Effect of mechanical curing treatments on particle distribution to simulate non-motile bacteria migration in cured raw ham. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.09.005] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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30
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Zeeb B, McClements DJ, Weiss J. Enzyme-Based Strategies for Structuring Foods for Improved Functionality. Annu Rev Food Sci Technol 2017; 8:21-34. [PMID: 28068492 DOI: 10.1146/annurev-food-030216-025753] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Enzyme technologies can be used to create food dispersions with novel functional attributes using structural design principles. Enzymes that utilize food-grade proteins and/or polysaccharides as substrates have gained recent interest among food scientists. The utilization of enzymes for structuring foods is an ecologically and economically viable alternative to the utilization of chemical cross-linking and depolymerization agents. This review highlights recent progress in the use of enzymes to modify food structures, particularly the interfacial and/or bulk properties of food dispersions with special emphasis on commercially available enzymes. Cross-linking enzymes such as transglutaminase and laccase promote the formation of intra- and intermolecular bonds between biopolymers to improve stability and functionality, whereas various degrading enzymes such as proteases alter the native conformation of proteins, leading to self-assembly of hierarchically ordered colloids. Results of this bio-inspired approach show that rational use of structure-affecting enzymes may enable food manufacturers to produce food dispersions with improved physical, functional, textural, and optical properties.
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Affiliation(s)
- Benjamin Zeeb
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany;
| | | | - Jochen Weiss
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany;
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31
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Li X, Wang X, Xu D, Cao Y, Wang S, Wang B, Wang C, Sun B. Influence of calcium-induced droplet heteroaggregation on the physicochemical properties of oppositely charged lactoferrin coated lutein droplets and whey protein isolate-coated DHA droplets. Food Funct 2017; 8:2748-2759. [DOI: 10.1039/c7fo00657h] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The influence of calcium-induced droplet heteroaggregation on the formation and physicochemical stability of mixed lutein and DHA emulsions was studied.
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Affiliation(s)
- Xin Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU)
- School of Food & Chemical Engineering
- Beijing Engineering and Technology Research Center of Food Additives
- Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients
- Beijing Key Laboratory of Flavor Chemistry
| | - Xu Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU)
- School of Food & Chemical Engineering
- Beijing Engineering and Technology Research Center of Food Additives
- Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients
- Beijing Key Laboratory of Flavor Chemistry
| | - Duoxia Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU)
- School of Food & Chemical Engineering
- Beijing Engineering and Technology Research Center of Food Additives
- Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients
- Beijing Key Laboratory of Flavor Chemistry
| | - Yanping Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU)
- School of Food & Chemical Engineering
- Beijing Engineering and Technology Research Center of Food Additives
- Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients
- Beijing Key Laboratory of Flavor Chemistry
| | - Shaojia Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU)
- School of Food & Chemical Engineering
- Beijing Engineering and Technology Research Center of Food Additives
- Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients
- Beijing Key Laboratory of Flavor Chemistry
| | - Bei Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU)
- School of Food & Chemical Engineering
- Beijing Engineering and Technology Research Center of Food Additives
- Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients
- Beijing Key Laboratory of Flavor Chemistry
| | - Chengtao Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU)
- School of Food & Chemical Engineering
- Beijing Engineering and Technology Research Center of Food Additives
- Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients
- Beijing Key Laboratory of Flavor Chemistry
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU)
- School of Food & Chemical Engineering
- Beijing Engineering and Technology Research Center of Food Additives
- Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients
- Beijing Key Laboratory of Flavor Chemistry
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32
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de Faria JT, de Oliveira EB, Minim VPR, Minim LA. Emulsifying properties of β-lactoglobulin and Quillaja bark saponin mixtures: Effects of number of homogenization passes, pH, and NaCl concentration. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1217007] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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33
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Maier C, Reichert CL, Weiss J. Characterization of Chemically and Thermally Treated Oil-in-Water Heteroaggregates and Comparison to Conventional Emulsions. J Food Sci 2016; 81:E2484-E2491. [PMID: 27636707 DOI: 10.1111/1750-3841.13437] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2016] [Revised: 06/26/2016] [Accepted: 08/01/2016] [Indexed: 11/30/2022]
Abstract
Heteroaggregated oil-in-water (O/W) emulsions formed by targeted combination of oppositely charged emulsion droplets were proposed to be used for the modulation of physical properties of food systems, ideally achieving the formation of a particulate 3-dimensional network at comparably low-fat content. In this study, rheological properties of Quillaja saponins (QS), sugar beet pectin (SBP), and whey protein isolate (WPI) stabilized conventional and heteroaggregated O/W emulsions at oil contents of 10% to 60% (w/w) were investigated. Selected systems having an oil content of 30% (w/w) and different particle sizes (d43 ≤ 1.1 or ≥16.7 μm) were additionally subjected to chemical (genipin or glutaraldehyde) and thermal treatments, aiming to increase network stability. Subsequently, their rheological properties and stability were assessed. Yield stresses (τ0 ) of both conventional and heteroaggregated O/W emulsions were found to depend on emulsifier type, oil content, and initial droplet size. For conventional emulsions, high yield stresses were only observed for SBP-based emulsions (τ0 ,SBP approximately 157 Pa). Highest yield stresses of heteroaggregates were observed when using small droplets stabilized by SBP/WPI (approximately 15.4 Pa), being higher than those of QS/WPI (approximately 1.6 Pa). Subsequent treatments led to significant alterations in rheological properties for SBP/WPI systems, with yield stresses increasing 29-fold (glutaraldehyde) and 2-fold (thermal treatment) compared to untreated heteroaggregates, thereby surpassing yield stresses of similarly treated conventional SBP emulsions. Genipin-driven treatments proved to be ineffective. Results should be of interest to food manufacturers wishing to design viscoelastic food emulsion based systems at lower oil droplet contents.
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Affiliation(s)
- Christiane Maier
- Dept. of Food Physics and Meat Science, Univ. of Hohenheim, Garbenstrasse 21/25, 70599, Stuttgart, Germany
| | - Corina L Reichert
- Dept. of Food Physics and Meat Science, Univ. of Hohenheim, Garbenstrasse 21/25, 70599, Stuttgart, Germany
| | - Jochen Weiss
- Dept. of Food Physics and Meat Science, Univ. of Hohenheim, Garbenstrasse 21/25, 70599, Stuttgart, Germany.
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34
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Maier C, Ensenberger S, Irmscher SB, Weiss J. Glutaraldehyde induced cross-linking of oppositely charged oil-in-water emulsions. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.02.004] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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35
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Maier C, Oechsle AM, Weiss J. Cross-linking oppositely charged oil-in-water emulsions to enhance heteroaggregate stability. Colloids Surf B Biointerfaces 2015; 135:525-532. [DOI: 10.1016/j.colsurfb.2015.08.009] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2015] [Revised: 08/06/2015] [Accepted: 08/09/2015] [Indexed: 10/23/2022]
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36
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Reichert CL, Salminen H, Leuenberger BH, Hinrichs J, Weiss J. Miscibility ofQuillajaSaponins with other Co-surfactants under Different pH Values. J Food Sci 2015; 80:E2495-503. [DOI: 10.1111/1750-3841.13097] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2015] [Accepted: 08/31/2015] [Indexed: 11/30/2022]
Affiliation(s)
- Corina L. Reichert
- Dept. of Food Physics and Meat Science, Inst. of Food Science and Biotechnology; Univ. of Hohenheim; Garbenstraße 21/25 P.O. Box 70599 Stuttgart Germany
| | - Hanna Salminen
- Dept. of Food Physics and Meat Science, Inst. of Food Science and Biotechnology; Univ. of Hohenheim; Garbenstraße 21/25 P.O. Box 70599 Stuttgart Germany
| | - Bruno H. Leuenberger
- DSM Nutritional Products; Research and Development; P.O. Box 2676, 4002 Basel Switzerland
| | - Jörg Hinrichs
- Dept. of Soft Matter Science and Dairy Technology, Inst. of Food Science and Biotechnology; Univ. of Hohenheim; Garbenstraße 21 70599 Stuttgart Germany
| | - Jochen Weiss
- Dept. of Food Physics and Meat Science, Inst. of Food Science and Biotechnology; Univ. of Hohenheim; Garbenstraße 21/25 P.O. Box 70599 Stuttgart Germany
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37
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Zeeb B, Weiss J, McClements DJ. Electrostatic modulation and enzymatic cross-linking of interfacial layers impacts gastrointestinal fate of multilayer emulsions. Food Chem 2015; 180:257-264. [DOI: 10.1016/j.foodchem.2015.02.048] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2014] [Revised: 01/13/2015] [Accepted: 02/11/2015] [Indexed: 11/27/2022]
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38
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Affiliation(s)
- Eric Dickinson
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom;
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