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Zhang R, Corstens M, Luo Z, Cao J, Schroen K. Effect of pH on the emulsifying performance of protein-polysaccharide complexes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:7649-7655. [PMID: 38767462 DOI: 10.1002/jsfa.13601] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 02/23/2024] [Accepted: 03/18/2024] [Indexed: 05/22/2024]
Abstract
BACKGROUND Protein-polysaccharide complexes have been successfully used for emulsion stabilization. However, it is unclear how the complex's surface charge influences aggregation stability and coalescence stability of emulsions, and whether a low charged interfacial film can still maintain the coalescence stability of oil droplets. In the present study, the effects of pH (around the pI of protein) on the aggregation and coalescence stability of emulsions were investigated. RESULTS Whey protein isolate (WPI) and peach gum polysaccharides (PGP) complexes (WPI-PGP complexes) were synthesized at pH 3, 4 and 5. Their sizes were 598, 274 and 183 nm, respectively, and their ζ-potentials were +2.9, -8.6 and -22.8 mV, respectively. Interface rheological experiments showed that WPI-PGP complex at pH 3 had the lowest interfacial tension, and formed the softest film compared to the complexes at pH 4 and 5. Microfluidic experiments showed that all WPI-PGP complexes were able to stabilize droplets against coalescence within short timescales (milliseconds). At pH 3, no coalescence was observed even under conditions where the continuous phase flow influenced the shape of oil droplets (from spheres to ellipsoids). At pH 4 and 5, the model emulsions were stable over 16 days of storage, extensive aggregation and creaming occurred at pH 3 after 8 days. Importantly, no coalescence took place. CONCLUSION The present study confirmed that the aggregation stability of the emulsions was mainly determined by the surface charge of the complex, whereas the coalescence stability of emulsions is expectedly determined by steric repulsion, providing new insights into how to prepare stable food emulsions. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Ruyuan Zhang
- College of Biological Chemical Sciences and Engineering, Jiaxing University, Jiaxing, China
- Department of Agrotechnology and Food, Laboratory of Food Process Engineering, Wageningen University, Wageningen, The Netherlands
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Meinou Corstens
- Department of Agrotechnology and Food, Laboratory of Food Process Engineering, Wageningen University, Wageningen, The Netherlands
| | - Zisheng Luo
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Jiarui Cao
- Department of Agrotechnology and Food, Laboratory of Food Process Engineering, Wageningen University, Wageningen, The Netherlands
| | - Karin Schroen
- Department of Agrotechnology and Food, Laboratory of Food Process Engineering, Wageningen University, Wageningen, The Netherlands
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Chevalier RC, Oliveira Júnior FD, Cunha RL. Modulating digestibility and stability of Pickering emulsions based on cellulose nanofibers. Food Res Int 2024; 178:113963. [PMID: 38309879 DOI: 10.1016/j.foodres.2024.113963] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2023] [Revised: 12/19/2023] [Accepted: 01/02/2024] [Indexed: 02/05/2024]
Abstract
Cellulose nanofibers (CNF) have been widely studied for their biodegradability and for their unique advantages as a stabilizer in Pickering-type emulsions. However, it is challenging to produce cellulose nanofibers from agroindustry waste with good techno-functional properties, without the use of harsh process conditions. Green alternatives (eco-friendly) have been studied to obtain nanofibers, such as enzymatic hydrolysis and/or application of mechanical processes. In this work, we used acid hydrolysis (as a control and example of an efficient method), enzymatic hydrolysis and a mechanical process (ultrasound) to obtain cellulose nanofibers. We also evaluated the effect of the presence of ethyl groups in the cellulosic matrix (ethylcellulose) on the stabilizing mechanism of emulsions. All cellulose nanofibers were able to produce Pickering emulsions at concentrations of 0.01-0.05% (w/w), although showing differences in emulsion stability and digestibility. Morphology of the different cellulose nanofibers affected the viscosity of the aqueous suspensions used as continuous phase. Emulsions with nanofibers obtained from cassava peel (without the presence of ethyl groups) were stabilized only by the Pickering-type mechanism, while ethylcellulose nanofibers also showed surface activity that contributed to the stability of the emulsion. Furthermore, these latter emulsions showed greater release of free fatty acids in in vitro digestion compared to emulsions stabilized by cellulose nanofibers. Despite these differences, in vitro digestion showed the potential of applying cellulose-stabilized emulsions to control the rate of lipid digestion, due to the low amount of free fatty acids released (<20%).
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Affiliation(s)
- Raquel Costa Chevalier
- Department of Food Engineering and Technology (DETA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Campinas-SP CEP: 13083-862, Brazil
| | - Fernando Divino Oliveira Júnior
- Department of Food Engineering and Technology (DETA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Campinas-SP CEP: 13083-862, Brazil
| | - Rosiane Lopes Cunha
- Department of Food Engineering and Technology (DETA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Campinas-SP CEP: 13083-862, Brazil.
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3
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Chen L, He X, Pu Y, Wang H, Cao J, Jiang W. Adsorption removal properties of β-cyclodextrin-modified pectin on cholesterol and sodium cholate. Food Chem 2024; 430:137059. [PMID: 37541039 DOI: 10.1016/j.foodchem.2023.137059] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 07/18/2023] [Accepted: 07/28/2023] [Indexed: 08/06/2023]
Abstract
A novel adsorbent β-cyclodextrin-modified pectin was synthesized for removing cholesterol and bile salts from the gastric-intestinal passage. Different amounts of β-cyclodextrin were cross-linked to pectin by aldol condensation reaction via glutaraldehyde. The prepared β-cyclodextrin-modified pectins were successfully confirmed by characterization, showing a higher specific surface area and improved thermal stability with satisfactory cellular compatibility. The introduction of β-cyclodextrins dramatically improved the cholesterol adsorption capacity of pectin due to their hydrophobic cavities. Meanwhile, the modified pectins exhibited superior adsorption for sodium cholate than β-cyclodextrin or pectin itself, which was attributed to hydrophobic interactions. P10:1 displayed the strongest adsorption performance, with a maximum adsorption ability of 44.21 mg/g for cholesterol and 21.38 mg/g for sodium cholate. Furthermore, their adsorption favored the Langmuir isotherm model and pseudosecond-order kinetic model. These results indicate that modified pectin has potential as a nature-based adsorbent for removal of cholesterol and bile salts in the health food industry.
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Affiliation(s)
- Luyao Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
| | - Xu He
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
| | - Yijing Pu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
| | - Hongxuan Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
| | - Jiankang Cao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
| | - Weibo Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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4
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Chen L, He X, Pu Y, Cao J, Jiang W. Polysaccharide-based biosorbents for cholesterol and bile salts in gastric-intestinal passage: Advances and future trends. Compr Rev Food Sci Food Saf 2023; 22:3790-3813. [PMID: 37548601 DOI: 10.1111/1541-4337.13214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 06/25/2023] [Accepted: 07/06/2023] [Indexed: 08/08/2023]
Abstract
Cholesterol is one of the hazard elements for many cardiovascular diseases, but many cholesterol-lowering drugs are expensive and unhealthy. Therefore, it is necessary to develop edible and safe biosorbents to reduce excess cholesterol and bile salts in the gastric-intestinal passage. Polysaccharide-based biosorbents offer a feasible strategy for decreasing them. This review summarized polysaccharide-based biosorbents that have been developed for adsorbing cholesterol and bile salts from the gastric-intestinal passage and analyzed common modification methods for these adsorbents. Finally, the adsorption models were also elucidated. Polysaccharides, including β-cyclodextrin, pectin, chitin/chitosan, dietary fiber extract, and cellulose, have been proposed for adsorbing cholesterol and bile salts in the gastric-intestinal passage as biosorbents. This is mainly due to the retention of pores, the capture of the viscosity network, and the help of hydrophobic interactions. In spite of this, the adsorption capacity of polysaccharides is still limited. Therefore, the modifications for them became the most popular areas in the recent studies of in vitro cholesterol adsorption. Chemical approaches namely grafting, (1) acetylation, (2) hydroxypropylation, (3) carboxymethylation, and (4) amination are considered to modify the polysaccharides for higher adsorption ability. Moreover, ultrasonic/microwave/pressure treatment and micron technology (microfluidization, micronization, and ball milling) are effective physical modification methods, while the biological approach mainly refers to enzymatic hydrolysis and microbial fermentation. The adsorption models are generally explained by two adsorption isotherms and two adsorption kinetics. In sum, it is reckoned that further food applications will follow soon.
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Affiliation(s)
- Luyao Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Xu He
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yijing Pu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Jiankang Cao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Weibo Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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5
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Wei T, Wu Y, Sun Y, Deng Z, Li J. Human milk phospholipid analog improved the digestion and absorption of 1,3-dioleoyl-2-palmitoyl-glycerol. Food Funct 2023. [PMID: 37326107 DOI: 10.1039/d2fo03759a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
The present study investigated the effects of a human milk phospholipid analog (HPLA) on the digestion and absorption of 1,3-dioleoyl-2-palmitoyl-glycerol (OPO). The HPLA contained 26.48% phosphatidylethanolamine (PE), 24.64% phosphatidylcholine (PC), 36.19% sphingomyelin (SM), 6.35% phosphatidylinositol (PI), and 6.32% phosphatidylserine (PS), with 40.51% C16:0, 17.02% C18:0, 29.19% C18:1, and 13.26% C18:2. The HPLA prevented OPO from hydrolysis during the in vitro gastric phase, while it facilitated the digestion of OPO during the in vitro intestinal stage, resulting in the production of large amounts of diglycerides (DAGs) and monoglycerides (MAGs). In vivo experimental results showed that the HPLA might increase the gastric emptying rate of OPO and increase the hydrolysis and absorption of OPO at an early stage of intestinal digestion. Notably, fatty acids in the serum of the OPO group decreased to their initial value at 5 h, while the serum of the OPO + HPLA (OPOH) group still contained a high level of fatty acids indicating that the HPLA was helpful in maintaining serum lipid at a high level, which might be beneficial for sustainably providing energy for babies. The present study provides data support for the potential application of Chinese human milk phospholipid analogs in infant formulas.
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Affiliation(s)
- Teng Wei
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China.
| | - Yanping Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China.
| | - Yong Sun
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China.
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China.
| | - Jing Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China.
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6
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Infantes-Garcia MR, Verkempinck SHE, Carriére F, Hendrickx ME, Grauwet T. Pre-duodenal lipid digestion of emulsions: Relevance, colloidal aspects and mechanistic insight. Food Res Int 2023; 168:112785. [PMID: 37120232 DOI: 10.1016/j.foodres.2023.112785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 02/27/2023] [Accepted: 03/29/2023] [Indexed: 04/03/2023]
Abstract
The digestion of lipids in the human body has several health and nutritional implications. Lipid digestion is an interfacial phenomenon meaning that water-soluble lipases need to first adsorb to the oil-water interface before enzymatic conversions can start. The digestion of lipids mainly occurs on colloidal structures dispersed in water, such as oil-in-water (o/w) emulsions, which can be designed during food formulation/processing or structured during digestion. From a food design perspective, different in vitro studies have demonstrated that the kinetics of lipid digestion can be influenced by emulsion properties. However, most of these studies have been performed with pancreatic enzymes to simulate lipolysis in the small intestine. Only few studies have dealt with lipid digestion in the gastric phase and its subsequent impact on intestinal lipolysis. In this aspect, this review compiles information on the physiological aspects of gastric lipid digestion. In addition, it deals with colloidal and interfacial aspects starting from emulsion design factors and how they evolve during in vitro digestion. Finally, molecular mechanisms describing gastric lipolysis are discussed.
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Affiliation(s)
- Marcos R Infantes-Garcia
- Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg, 22, PB 2457, 3001 Leuven, Belgium
| | - Sarah H E Verkempinck
- Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg, 22, PB 2457, 3001 Leuven, Belgium
| | - Fréderic Carriére
- CNRS, Aix-Marseille Université, Bioénergétique et Ingénierie des Protéines, UMR 7281, 31, Chemin Joseph Aiguier, 13402 Marseille cedex 9, France
| | - Marc E Hendrickx
- Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg, 22, PB 2457, 3001 Leuven, Belgium
| | - Tara Grauwet
- Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg, 22, PB 2457, 3001 Leuven, Belgium
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7
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Soy protein-based delivery systems as carriers of trans-resveratrol: bioaccessibility using different in vitro digestion models. Food Res Int 2022; 161:111837. [DOI: 10.1016/j.foodres.2022.111837] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2022] [Revised: 08/14/2022] [Accepted: 08/21/2022] [Indexed: 11/19/2022]
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8
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Infantes-Garcia MR, Verkempinck SH, Del Castillo-Santaella T, Maldonado-Valderrama J, Hendrickx ME, Grauwet T. In vitro gastric lipid digestion of emulsions with mixed emulsifiers: Correlation between lipolysis kinetics and interfacial characteristics. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107576] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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9
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Sequential adsorption of whey proteins and low methoxy pectin at the oil-water interface: An interfacial rheology study. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107570] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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10
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Hinderink EB, Meinders MB, Miller R, Sagis L, Schroën K, Berton-Carabin CC. Interfacial protein-protein displacement at fluid interfaces. Adv Colloid Interface Sci 2022; 305:102691. [PMID: 35533557 DOI: 10.1016/j.cis.2022.102691] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 04/24/2022] [Accepted: 04/30/2022] [Indexed: 11/01/2022]
Abstract
Protein blends are used to stabilise many traditional and emerging emulsion products, resulting in complex, non-equilibrated interfacial structures. The interface composition just after emulsification is dependent on the competitive adsorption between proteins. Over time, non-adsorbed proteins are capable of displacing the initially adsorbed ones. Such rearrangements are important to consider, since the integrity of the interfacial film could be compromised after partial displacement, which may result in the physical destabilisation of emulsions. In the present review, we critically describe various experimental techniques to assess the interfacial composition, properties and mechanisms of protein displacement. The type of information that can be obtained from the different techniques is described, from which we comment on their suitability for displacement studies. Comparative studies between model interfaces and emulsions allow for evaluating the impact of minor components and the different fluid dynamics during interface formation. We extensively discuss available mechanistic physical models that describe interfacial properties and the dynamics of complex mixed systems, with a focus on protein in-plane and bulk-interface interactions. The potential of Brownian dynamic simulations to describe the parameters that govern interfacial displacement is also addressed. This review thus provides ample information for characterising the interfacial properties over time in protein blend-stabilised emulsions, based on both experimental and modelling approaches.
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11
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Food-grade microgel capsules tailored for anti-obesity strategies through microfluidic preparation. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100816] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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12
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Hu X, Ma T, Lu S, Song Y. Studies into interactions and interfacial characteristics between cellulose nanocrystals and bovine serum albumin. Food Chem X 2022; 13:100194. [PMID: 35499035 PMCID: PMC9039884 DOI: 10.1016/j.fochx.2021.100194] [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: 11/03/2021] [Revised: 12/20/2021] [Accepted: 12/21/2021] [Indexed: 11/17/2022] Open
Abstract
Interactions between cellulose nanocrystal (CNC) and BSA were studied. BSA dominated the interface behavior in CNC/BSA complex. BSA and CNC formed viscoelastic layers at pH 3 driven by electrostatic attraction. Interactions mainly occurred between (1 0 0) surface of CNC and domain IIA of BSA.
This study investigates the interactions between cellulose nanocrystals (CNCs) and bovine serum albumin (BSA) under different pH conditions. A multiscale technique was employed to characterize the CNCs and BSA at pH 7 and pH 3. ζ-Potential measurement and UV–vis spectroscopy demonstrated strong interactions between CNCs and BSA at pH 3, whereat they have opposite charges. Interfacial tensiometry showed a deficiency in the surface activity of the CNCs and indicated that BSA dominated the interface behavior in their complex. Quartz crystal microbalance with dissipation revealed that the sequential adsorption of BSA and CNCs produced viscoelastic bilayers at pH 3, and the mass adsorbed was ∼ 28 times that adsorbed at pH 7. Molecular dynamics simulations indicated that the key interactions between the two materials were produced between the hydrophobic CNC surface and the BSA domain IIA region. These results provide interesting insights into the design of complex food emulsions and fluid interfaces.
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Tai P, Golding M, Singh H, Everett D. The bovine milk fat globule membrane – Liquid ordered domain formation and anticholesteremic effects during digestion. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2015773] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Patrick Tai
- Riddet Institute, Palmerston North, New Zealand
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand
| | - Matt Golding
- Riddet Institute, Palmerston North, New Zealand
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand
| | | | - David Everett
- Riddet Institute, Palmerston North, New Zealand
- Grasslands Research Centre, AgResearch, Palmerston North, New Zealand
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Physicochemical Characterization of an Exopolysaccharide Produced by Lipomyces sp. and Investigation of Rheological and Interfacial Behavior. Gels 2021; 7:gels7040156. [PMID: 34698141 PMCID: PMC8544488 DOI: 10.3390/gels7040156] [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: 08/24/2021] [Revised: 09/24/2021] [Accepted: 09/25/2021] [Indexed: 12/14/2022] Open
Abstract
The present study aimed to evaluate the rheological and interfacial behaviors of a novel microbial exopolysaccharide fermented by L. starkeyi (LSEP). The structure of LSEP was measured by LC-MS, 1H and 13C NMR spectra, and FT-IR. Results showed that the monosaccharide composition of LSEP was D-mannose (8.53%), D-glucose (79.25%), D-galactose (7.15%), and L-arabinose (5.07%); there existed the anomeric proton of α-configuration and the anomeric carbon of α- and β-configuration; there appeared the characteristic absorption peak of the phosphate ester bond. The molecular weight of LSEP was 401.8 kDa. The water holding capacity (WHC, 2.10 g/g) and oil holding capacity (OHC, 12.89 g/g) were also evaluated. The results of rheological properties showed that the aqueous solution of LSEP was a non-Newtonian fluid, exhibiting the shear-thinning characteristics. The adsorption of LSEP can reduce the interfacial tension (11.64 mN/m) well and form an elastic interface layer at the MCT–water interface. Such functional properties make LSEP a good candidate for use as thickener, gelling agent, and emulsifier to form long-term emulsions for food, pharmaceutical, and cosmetic products.
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Vélez-Erazo EM, Bosqui K, Rabelo RS, Hubinger MD. Effect of pH and Pea Protein: Xanthan Gum Ratio on Emulsions with High Oil Content and High Internal Phase Emulsion Formation. Molecules 2021; 26:5646. [PMID: 34577117 PMCID: PMC8469751 DOI: 10.3390/molecules26185646] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 09/01/2021] [Accepted: 09/14/2021] [Indexed: 11/28/2022] Open
Abstract
Electrostatic interaction between protein and polysaccharides could influence structured liquid oil stability when emulsification is used for this purpose. The objective of this work was to structure sunflower oil forming emulsions and High Internal Phase Emulsions (HIPEs) using pea protein (PP) and xanthan gum (XG) as a stabilizer, promoting or not their electrostatic attraction. The 60/40 oil-in-water emulsions were made varying the pH (3, 5, and 7) and PP:XG ratio (4:1, 8:1, and 12:1). To form HIPEs, samples were oven-dried and homogenized. The higher the pH, the smaller the droplet size (Emulsions: 15.60-43.96 µm and HIPEs: 8.74-20.38 µm) and the oil release after 9 weeks of storage at 5 °C and 25 °C (oil loss < 8%). All systems had weak gel-like behavior, however, the values of viscoelastic properties (G' and G″) increased with the increment of PP:XG ratio. Stable emulsions were obtained at pHs 5 and 7 in all PP:XG ratios, and at pH 3 in the ratio 4:1. Stable HIPEs were obtained at pH 7 in the ratios PP:XG 4:1, 8:1, and 12:1, and at pH 5 at PP:XG ratio 4:1. All these systems presented different characteristics that could be exploited for their application as fat substitutes.
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Affiliation(s)
- Eliana Marcela Vélez-Erazo
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, Campinas 13083-862, Brazil; (K.B.); (M.D.H.)
| | - Karina Bosqui
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, Campinas 13083-862, Brazil; (K.B.); (M.D.H.)
| | - Renata S. Rabelo
- Brazilian Synchrotron Light Laboratory (LNLS), Brazilian Center for Research in Energy and Materials (CNPEM), Campinas 13083-970, Brazil;
| | - Miriam Dupas Hubinger
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, Campinas 13083-862, Brazil; (K.B.); (M.D.H.)
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Bertsch P, Bergfreund J, Windhab EJ, Fischer P. Physiological fluid interfaces: Functional microenvironments, drug delivery targets, and first line of defense. Acta Biomater 2021; 130:32-53. [PMID: 34077806 DOI: 10.1016/j.actbio.2021.05.051] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2021] [Revised: 05/24/2021] [Accepted: 05/25/2021] [Indexed: 12/13/2022]
Abstract
Fluid interfaces, i.e. the boundary layer of two liquids or a liquid and a gas, play a vital role in physiological processes as diverse as visual perception, oral health and taste, lipid metabolism, and pulmonary breathing. These fluid interfaces exhibit a complex composition, structure, and rheology tailored to their individual physiological functions. Advances in interfacial thin film techniques have facilitated the analysis of such complex interfaces under physiologically relevant conditions. This allowed new insights on the origin of their physiological functionality, how deviations may cause disease, and has revealed new therapy strategies. Furthermore, the interactions of physiological fluid interfaces with exogenous substances is crucial for understanding certain disorders and exploiting drug delivery routes to or across fluid interfaces. Here, we provide an overview on fluid interfaces with physiological relevance, namely tear films, interfacial aspects of saliva, lipid droplet digestion and storage in the cell, and the functioning of lung surfactant. We elucidate their structure-function relationship, discuss diseases associated with interfacial composition, and describe therapies and drug delivery approaches targeted at fluid interfaces. STATEMENT OF SIGNIFICANCE: Fluid interfaces are inherent to all living organisms and play a vital role in various physiological processes. Examples are the eye tear film, saliva, lipid digestion & storage in cells, and pulmonary breathing. These fluid interfaces exhibit complex interfacial compositions and structures to meet their specific physiological function. We provide an overview on physiological fluid interfaces with a focus on interfacial phenomena. We elucidate their structure-function relationship, discuss diseases associated with interfacial composition, and describe novel therapies and drug delivery approaches targeted at fluid interfaces. This sets the scene for ocular, oral, or pulmonary surface engineering and drug delivery approaches.
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17
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Pectin/lignocellulose nanofibers/chitin nanofibers bionanocomposite as an efficient biosorbent of cholesterol and bile salts. Carbohydr Polym 2021; 261:117883. [PMID: 33766370 DOI: 10.1016/j.carbpol.2021.117883] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2021] [Revised: 02/24/2021] [Accepted: 02/26/2021] [Indexed: 11/23/2022]
Abstract
A new biosorbent Ca-crosslinked pectin/lignocellulose nanofibers/chitin nanofibers (PLCN) was synthesized for cholesterol and bile salts adsorption from simulated intestinal fluid during gastric-intestinal passage. The physico-chemical properties of PLCN were studied using SEM, FTIR, XRD, DSC and BET. Before gastrointestinal passage, PLCN had an amorphous single-phase, compact structure formed via hydrogen and van der Waals bonds that revealed an irregular shape with the shriveled surface but watery condition and enzymatic digestion led to create a porous structure without destruction because of the water-insoluble nanofibers, therefore increasing the adsorption capacity. The maximum adsorption capacity reached 37.9 and 5578.4 mg/g for cholesterol and bile salts, respectively. Freundlich isotherm model indicated the reversible heterogeneous adsorption of both cholesterol and bile salts on PLCN. Further, their adsorption followed pseudo-second order kinetic model. These results suggest that PLCN has potential as a gastrointestinal-resistant biosorbent for cholesterol and bile salts adsorption applicable in medicine and food industry.
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Li H, Wu J, Doost AS, Su J, Van der Meeren P. Electrostatic interaction between whey proteins and low methoxy pectin studied by quartz crystal microbalance with dissipation monitoring. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106489] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Infantes-Garcia M, Verkempinck S, Gonzalez-Fuentes P, Hendrickx M, Grauwet T. Lipolysis products formation during in vitro gastric digestion is affected by the emulsion interfacial composition. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106163] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Hadian M, Labbafi M, Hosseini SMH, Safari M, Vries RD. A deeper insight into the characteristics of double-layer oil-in-water emulsions stabilized by Persian gum and whey protein isolate. J DISPER SCI TECHNOL 2020. [DOI: 10.1080/01932691.2020.1816178] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Mohammad Hadian
- Department of Food Science and Technology, Razi Food Chemistry Lab, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
- Physical Chemistry and Soft Matter, Wageningen University and Research, Wageningen, the Netherlands
| | - Mohsen Labbafi
- Department of Food Science and Technology, Razi Food Chemistry Lab, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | | | - Mohammad Safari
- Department of Food Science and Technology, Razi Food Chemistry Lab, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Renko de Vries
- Physical Chemistry and Soft Matter, Wageningen University and Research, Wageningen, the Netherlands
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21
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Macierzanka A, Torcello-Gómez A, Jungnickel C, Maldonado-Valderrama J. Bile salts in digestion and transport of lipids. Adv Colloid Interface Sci 2019; 274:102045. [PMID: 31689682 DOI: 10.1016/j.cis.2019.102045] [Citation(s) in RCA: 87] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Accepted: 10/05/2019] [Indexed: 12/11/2022]
Abstract
Because of their unusual chemical structure, bile salts (BS) play a fundamental role in intestinal lipid digestion and transport. BS have a planar arrangement of hydrophobic and hydrophilic moieties, which enables the BS molecules to form peculiar self-assembled structures in aqueous solutions. This molecular arrangement also has an influence on specific interactions of BS with lipid molecules and other compounds of ingested food and digestive media. Those comprise the complex scenario in which lipolysis occurs. In this review, we discuss the BS synthesis, composition, bulk interactions and mode of action during lipid digestion and transport. We look specifically into surfactant-related functions of BS that affect lipolysis, such as interactions with dietary fibre and emulsifiers, the interfacial activity in facilitating lipase and colipase anchoring to the lipid substrate interface, and finally the role of BS in the intestinal transport of lipids. Unravelling the roles of BS in the processing of lipids in the gastrointestinal tract requires a detailed analysis of their interactions with different compounds. We provide an update on the most recent findings concerning two areas of BS involvement: lipolysis and intestinal transport. We first explore the interactions of BS with various dietary fibres and food emulsifiers in bulk and at interfaces, as these appear to be key aspects for understanding interactions with digestive media. Next, we explore the interactions of BS with components of the intestinal digestion environment, and the role of BS in displacing material from the oil-water interface and facilitating adsorption of lipase. We look into the process of desorption, solubilisation of lipolysis, products and formation of mixed micelles. Finally, the BS-driven interactions of colloidal particles with the small intestinal mucus layer are considered, providing new findings for the overall assessment of the role of BS in lipid digestion and intestinal transport. This review offers a unique compilation of well-established and most recent studies dealing with the interactions of BS with food emulsifiers, nanoparticles and dietary fibre, as well as with the luminal compounds of the gut, such as lipase-colipase, triglycerides and intestinal mucus. The combined analysis of these complex interactions may provide crucial information on the pattern and extent of lipid digestion. Such knowledge is important for controlling the uptake of dietary lipids or lipophilic pharmaceuticals in the gastrointestinal tract through the engineering of novel food structures or colloidal drug-delivery systems.
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Encapsulation of lipids as emulsion-alginate beads reduces food intake: a randomized placebo-controlled cross-over human trial in overweight adults. Nutr Res 2019; 63:86-94. [DOI: 10.1016/j.nutres.2018.12.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2018] [Revised: 10/03/2018] [Accepted: 12/05/2018] [Indexed: 01/09/2023]
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23
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24
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Wei Y, Sun C, Dai L, Mao L, Yuan F, Gao Y. Novel Bilayer Emulsions Costabilized by Zein Colloidal Particles and Propylene Glycol Alginate. 2. Influence of Environmental Stresses on Stability and Rheological Properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:1209-1221. [PMID: 30571105 DOI: 10.1021/acs.jafc.8b04994] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Novel bilayer emulsions co-stabilized by zein colloidal particles (ZCPs) and propylene glycol alginate (PGA) were designed to overcome some limitations of conventional emulsions or Pickering emulsions. The bilayer emulsions of various concentrations of PGA (0.01-1.50%, w/v) and different incorporation sequences of ZCPs and PGA (ZCPs/PGA and PGA/ZCPs) were fabricated using the layer by layer (LBL) electrostatic deposition technique. Influence of environmental stresses (pH 2.5-8.5; temperature 60-80 °C ; ionic strength 0-100 mM NaCl) was focused on the stability and rheological properties of the novel bilayer emulsions. In comparison to the Pickering emulsion stabilized by ZCPs alone, bilayer emulsions exhibited improved stability and unique rheological characteristics under environmental stresses. The microstructure of well-defined spheres existing a branchlike network was observed in bilayer emulsions by TEM. A comprehensive evaluation was made of the physical characteristics and stimuli-responsive behavior of bilayer emulsions. The result provided meaningful information for understanding the changing mechanism of rheology of bilayer emulsions under environmental stresses.
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Affiliation(s)
- Yang Wei
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering , China Agricultural University , Box 112, No. 17 Qinghua East Road , Beijing 100083 , People's Republic of China
| | - Cuixia Sun
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering , China Agricultural University , Box 112, No. 17 Qinghua East Road , Beijing 100083 , People's Republic of China
| | - Lei Dai
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering , China Agricultural University , Box 112, No. 17 Qinghua East Road , Beijing 100083 , People's Republic of China
| | - Like Mao
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering , China Agricultural University , Box 112, No. 17 Qinghua East Road , Beijing 100083 , People's Republic of China
| | - Fang Yuan
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering , China Agricultural University , Box 112, No. 17 Qinghua East Road , Beijing 100083 , People's Republic of China
| | - Yanxiang Gao
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering , China Agricultural University , Box 112, No. 17 Qinghua East Road , Beijing 100083 , People's Republic of China
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Torcello-Gómez A, Boudard C, Mackie AR. Calcium Alters the Interfacial Organization of Hydrolyzed Lipids during Intestinal Digestion. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2018; 34:7536-7544. [PMID: 29870262 DOI: 10.1021/acs.langmuir.8b00841] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Calcium plays an important dual role in lipid digestion: promoting removal of long-chain fatty acids from the oil-water interface by forming insoluble calcium soaps while also limiting their bioaccessibility. This becomes more significant in food containing high calcium concentration, such as dairy products. Nevertheless, scarce attention has been paid to the effect of calcium on the interfacial properties during lipid digestion, despite this being largely an interfacial reaction. This study focused on the dynamics of the formation of calcium soaps at the oil-water interface during lipolysis by pancreatic lipase in the absence and presence of the two primary human bile salts (sodium glycocholate or sodium glycochenodeoxycholate). The competitive adsorption of lipase, bile salts, and lipolysis products, as well as the formation of calcium soaps in the presence of increasing concentrations of calcium were mainly characterized by recording the interfacial tension and dilatational modulus in situ. In the absence of bile salts, calcium complexes with fatty acids at the oil-water interface forming a relatively strong viscoelastic network of calcium soaps over time. The dilatational modulus of the calcium soap network is directly related to the interfacial concentration of lipolysis products and the calcium bulk concentration. Calcium soaps are also visualized forming a continuous rough layer on the surface of oil droplets immersed in simulated intestinal aqueous phase. Despite bile salts having different surface activity, they play a similar role on the interfacial competition with lipase and lipolysis products although altering their kinetics. The presence of bile salts disrupts the network of calcium soaps, as suggested by the decrease in the dilatational modulus and the formation of calcium soap islands on the surface of the oil droplets. The accelerant effect of calcium on lipolysis is probably because of fatty acid complexation and subsequent removal from the interface rather than reduced electrostatic repulsion between lipase and bile salt molecules and promoted lipase adsorption. The work shown here has implications for the delivery of oil-soluble bioactives in the presence of calcium.
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Affiliation(s)
| | - Chloé Boudard
- School of Food Science and Nutrition , University of Leeds , Leeds LS2 9JT , U.K
- Lycée Agro-Viticole de Bordeaux-Blanquefort , 33290 Blanquefort , France
| | - Alan R Mackie
- School of Food Science and Nutrition , University of Leeds , Leeds LS2 9JT , U.K
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Berton-Carabin CC, Sagis L, Schroën K. Formation, Structure, and Functionality of Interfacial Layers in Food Emulsions. Annu Rev Food Sci Technol 2018; 9:551-587. [DOI: 10.1146/annurev-food-030117-012405] [Citation(s) in RCA: 104] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Leonard Sagis
- Physics and Physical Chemistry of Foods, Wageningen University, 6708 WG Wageningen, The Netherlands
| | - Karin Schroën
- Food Process Engineering Group, Wageningen University, 6708 WG Wageningen, The Netherlands
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