1
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Wang A, Lenaghan SC, Zhong Q. Structures and interactions forming stable shellac-casein nanocomplexes with a pH-cycle. Int J Biol Macromol 2024; 267:131585. [PMID: 38621557 DOI: 10.1016/j.ijbiomac.2024.131585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2024] [Revised: 04/09/2024] [Accepted: 04/11/2024] [Indexed: 04/17/2024]
Abstract
Casein forms diverse structures with functionalities tunable by complexation with surfactants, and shellac is an emerging surfactant. In the present work, molecular and mesoscopic structures of shellac and micellar casein and the underlying interactions after treatment with a pH-cycle were investigated. Dispersions with 0.5 % w/v shellac and various shellac:casein mass ratios were prepared at pH 12.0 to dissolve shellac and dissociate casein micelles, followed by neutralization to pH 7.0 to form complexes. Both covalent and non-covalent (hydrogen bonding, electrostatic, and hydrophobic) interactions contributed to the complex formation. The formed complexes had an average diameter of ~80 nm. The complexation of shellac and casein prevented the precipitation of protonated shellac during neutralization, and dispersions with casein:shellac mass ratios of 2:1 and above were absent of precipitates at pH 7.0. The formed nanocomplexes may have applications for preparing novel colloidal systems and loading lipophilic bioactive compounds.
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Affiliation(s)
- Anyi Wang
- Department of Food Science, University of Tennessee, Knoxville, TN, USA
| | - Scott C Lenaghan
- Department of Food Science, University of Tennessee, Knoxville, TN, USA; Center for Agricultural Synthetic Biology, University of Tennessee Institute of Agriculture, Knoxville, TN, USA
| | - Qixin Zhong
- Department of Food Science, University of Tennessee, Knoxville, TN, USA.
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2
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Fuciños C, Rodríguez-Sanz A, García-Caamaño E, Gerbino E, Torrado A, Gómez-Zavaglia A, Rúa ML. Microfluidics potential for developing food-grade microstructures through emulsification processes and their application. Food Res Int 2023; 172:113086. [PMID: 37689862 DOI: 10.1016/j.foodres.2023.113086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 05/26/2023] [Accepted: 06/06/2023] [Indexed: 09/11/2023]
Abstract
The food sector continues to face challenges in developing techniques to increase the bioavailability of bioactive chemicals. Utilising microstructures capable of encapsulating diverse compounds has been proposed as a technological solution for their transport both in food and into the gastrointestinal tract. The present review discusses the primary elements that influence the emulsification process in microfluidic systems to form different microstructures for food applications. In microfluidic systems, reactions occur within small reaction channels (1-1000 μm), using small amounts of samples and reactants, ca. 102-103 times less than conventional assays. This geometry provides several advantages for emulsion and encapsulating structure production, like less waste generation, lower cost and gentle assays. Also, from a food application perspective, it allows the decrease in particle dispersion, resulting in a highly repeatable and efficient synthesis method that also improves the palatability of the food products into which the encapsulates are incorporated. However, it also entails some particular requirements. It is important to obtain a low Reynolds number (Re < approx. 250) for greater precision in droplet formation. Also, microfluidics requires fluid viscosity typically between 0.3 and 1400 mPa s at 20 °C. So, it is a challenge to find food-grade fluids that can operate at the micro-scale of these systems. Microfluidic systems can be used to synthesise different food-grade microstructures: microemulsions, solid lipid microparticles, microgels, or self-assembled structures like liposomes, niosomes, or polymersomes. Besides, microfluidics is particularly useful for accurately encapsulating bacterial cells to control their delivery and release on the action site. However, despite the significant advancement in these systems' development over the past several years, developing and implementing these systems on an industrial scale remains challenging for the food industry.
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Affiliation(s)
- Clara Fuciños
- Departamento de Química Analítica e Alimentaria, Universidade de Vigo, Laboratorio de Bioquímica, 32004 Ourense, Spain.
| | - Andrea Rodríguez-Sanz
- Departamento de Química Analítica e Alimentaria, Universidade de Vigo, Laboratorio de Bioquímica, 32004 Ourense, Spain
| | - Esther García-Caamaño
- Departamento de Química Analítica e Alimentaria, Universidade de Vigo, Laboratorio de Bioquímica, 32004 Ourense, Spain
| | - Esteban Gerbino
- Center for Research and Development in Food Cryotechnology (CCT-CONICET La Plata) RA-1900, Argentina
| | - Ana Torrado
- Departamento de Química Analítica e Alimentaria, Universidade de Vigo, Laboratorio de Bioquímica, 32004 Ourense, Spain
| | - Andrea Gómez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CCT-CONICET La Plata) RA-1900, Argentina.
| | - María L Rúa
- Departamento de Química Analítica e Alimentaria, Universidade de Vigo, Laboratorio de Bioquímica, 32004 Ourense, Spain
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3
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Effect of WPI/Tween 80 mixed emulsifiers on physicochemical stability of ginsenosides nanoemulsions. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102519] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/07/2023]
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4
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Lipase-catalyzed synthesis of antibacterial and antioxidative erythorbyl ricinoleate with high emulsifying activity. Food Chem 2023; 404:134697. [DOI: 10.1016/j.foodchem.2022.134697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 10/07/2022] [Accepted: 10/17/2022] [Indexed: 11/06/2022]
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5
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Kim J, Yu H, Yang E, Choi Y, Chang PS. Effects of alkyl chain length on the interfacial, antibacterial, and antioxidative properties of erythorbyl fatty acid esters. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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6
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Liao W, Gharsallaoui A, Dumas E, Elaissari A. Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate. Compr Rev Food Sci Food Saf 2022; 21:5291-5317. [PMID: 36301626 DOI: 10.1111/1541-4337.13062] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 09/21/2022] [Accepted: 10/03/2022] [Indexed: 01/28/2023]
Abstract
Emulsions can be easily destabilized under various conditions during preparation and storage. Therefore, it is necessary to understand the factors that influence the stability of emulsions, which is essential for their subsequent studies. Sodium caseinate (CAS) is a well-used nutritional and functional ingredient in emulsion preparation due to its good solubility and emulsifying properties. CAS-stabilized emulsions can be considered good food emulsion delivery systems, but their applications are still limited under certain conditions due to their instability to creaming and aggregation. Therefore, the purpose of this review is to provide a complete overview of how different environmental stresses and processing conditions affect the stability of CAS-stabilized emulsions and how to improve their stability. Initially, the general properties of CAS as emulsifiers and the characterization of CAS-stabilized oil-in-water (O/W) emulsions were summarized. Second, the major instability mechanisms that operate in CAS-stabilized emulsions were presented. Furthermore, the general factors such as pH, emulsifier concentration, ionic strength, oxidation, and processing conditions, affecting the stability of CAS-stabilized O/W emulsion, were discussed. On this basis, the commonly used methods for evaluating emulsion stability are introduced. Finally, state-of-the-art strategies to improve CAS-based emulsion stability are also described and summarized. This review is expected to provide a theoretical basis for the future applications of CAS in food emulsions.
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Affiliation(s)
- Wei Liao
- Univ. Lyon, University Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, Villeurbanne, France
| | - Adem Gharsallaoui
- Univ. Lyon, University Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, Villeurbanne, France
| | - Emilie Dumas
- Univ. Lyon, University Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, Villeurbanne, France
| | - Abdelhamid Elaissari
- Univ Lyon, University Claude Bernard Lyon 1, CNRS, ISA-UMR 5280, Villeurbanne, France
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7
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Preparation of Fucoxanthin Nanoemulsion Stabilized by Natural Emulsifiers: Fucoidan, Sodium Caseinate, and Gum Arabic. Molecules 2022; 27:molecules27196713. [PMID: 36235250 PMCID: PMC9573593 DOI: 10.3390/molecules27196713] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 09/23/2022] [Accepted: 09/27/2022] [Indexed: 01/21/2023] Open
Abstract
This study was proposed to investigate the possibility of O/W nanoemulsion stabilization via natural emulsifiers as a delivery system for fucoxanthin. Nanoemulsions were prepared using ultrasonic treatment (150 W, amplitude 80%, 10 min) with different levels (0.5%, 1%, and 2% wt) of fucoidan, gum Arabic, and sodium caseinate as natural emulsifires and they were compared with tween 80. Then, the creaming index, stability, encapsulation efficacy, Fourier-transform infrared (FT-IR) spectroscopy, and in vitro release were evaluated. The best stability and lowest creaming index were observed at 2% wt of emulsifiers. Nanoemulsions with droplet sizes (113.27−127.50 nm) and zeta potentials (−32.27 to −58.87 mV) were prepared. The droplet size of nanoemulsions was reduced by increasing the emulsifier concentration, and the best nanoemulsion stability after 15 days of storage was in the following order: tween 80 > sodium caseinate > fucoidan > gum Arabic. The encapsulation efficacy of nanoemulsions stabilized by sodium caseinate, fucoidan, and gum Arabic were 88.51 ± 0.11%, 79.32 ± 0.09%, and 60.34 ± 0.13%, respectively. The in vitro gastrointestinal fucoxanthin release of nanoemulsion stabilized with tween 80, sodium caseinate, fucoidan, and gum Arabic were 85.14 ± 0.16%, 76.91 ± 0.34%, 71.41 ± 0.14%, and 68.98 ± 0.36%, respectively. The release of fucoxanthin from nanoemulsions followed Fickian diffusion. The FTIR also confirmed the encapsulation of fucoxanthin.
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8
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Onion Essential Oil-in-Water Emulsion as a Food Flavoring Agent: Effect of Environmental Stress on Physical Properties and Antibacterial Activity. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:1363590. [PMID: 36245562 PMCID: PMC9556257 DOI: 10.1155/2022/1363590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Revised: 08/26/2022] [Accepted: 09/14/2022] [Indexed: 11/26/2022]
Abstract
Plant essential oils (EOs), which are acknowledged as generally recognized as safe (GRAS) by the Food and Drug Administration (FDA), have the potential to be used as a flavoring agent. However, there are limitations to some EOs, such as low water solubility and high volatility, which limit their application in food technology. This study was conducted to develop onion (Allium cepa) EO as a flavoring agent and determine its stability against environmental stress via an emulsification technique, with different concentrations of sodium caseinate, as a delivery system. Emulsions containing onion EO were prepared using different concentrations of sodium caseinate (3, 5, and 7% w/w) via the solvent-displacement technique. The physical properties (average droplet size, color, turbidity, and stability measurement) and antibacterial activity (agar disk diffusion method) of emulsions were then determined. Results show that emulsion with 7% (w/w) sodium caseinate was the most desirable sample in terms of physical properties and antibacterial activity. Hence, it was selected for environmental stress studies (i.e., thermal processing, freeze-thaw cycles, and ultraviolet (UV) exposure). Results revealed that all types of environmental stresses had significant (p < 0.05) effects on droplet size, color, turbidity, and stability. Generally, the environmental stresses increased the droplet size except in the freeze-thaw cycle case, while all stresses decreased the stability and lightness. All types of environmental stress treatment did not show a significant (p < 0.05) effect on antibacterial activity enhancement against Salmonella Typhimurium and Listeria monocytogenes except in the case of UV treatment against L. monocytogenes. Therefore, the present work has demonstrated the potential use of emulsion as an encapsulation and delivery system of EO flavors for food applications.
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9
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Oliyaei N, Moosavi-Nasab M, Tanideh N. WITHDRAWN: Preparation of fucoxanthin nanoemulsion stabilized by natural emulsifiers: fucoidan, sodium caseinate and gum Arabic. Heliyon 2022. [DOI: 10.1016/j.heliyon.2022.e09970] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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10
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Cuomo F, Iacovino S, Sacco P, De Leonardis A, Ceglie A, Lopez F. Progress in Colloid Delivery Systems for Protection and Delivery of Phenolic Bioactive Compounds: Two Study Cases-Hydroxytyrosol and Curcumin. Molecules 2022; 27:921. [PMID: 35164186 PMCID: PMC8839332 DOI: 10.3390/molecules27030921] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 01/23/2022] [Accepted: 01/24/2022] [Indexed: 12/12/2022] Open
Abstract
Insufficient intake of beneficial food components into the human body is a major issue for many people. Among the strategies proposed to overcome this complication, colloid systems have been proven to offer successful solutions in many cases. The scientific community agrees that the production of colloid delivery systems is a good way to adequately protect and deliver nutritional components. In this review, we present the recent advances on bioactive phenolic compounds delivery mediated by colloid systems. As we are aware that this field is constantly evolving, we have focused our attention on the progress made in recent years in this specific field. To achieve this goal, structural and dynamic aspects of different colloid delivery systems, and the various interactions with two bioactive constituents, are presented and discussed. The choice of the appropriate delivery system for a given molecule depends on whether the drug is incorporated in an aqueous or hydrophobic environment. With this in mind, the aim of this evaluation was focused on two case studies, one representative of hydrophobic phenolic compounds and the other of hydrophilic ones. In particular, hydroxytyrosol was selected as a bioactive phenol with a hydrophilic character, while curcumin was selected as typical representative hydrophobic molecules.
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Affiliation(s)
- Francesca Cuomo
- Department of Agricultural, Environmental and Food Sciences (DiAAA) and Center for Colloid and Surface Science (CSGI), University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.C.); (S.I.); (A.D.L.)
| | - Silvio Iacovino
- Department of Agricultural, Environmental and Food Sciences (DiAAA) and Center for Colloid and Surface Science (CSGI), University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.C.); (S.I.); (A.D.L.)
| | - Pasquale Sacco
- Department of Life Sciences, University of Trieste, Via Licio Giorgieri 5, 34127 Trieste, Italy;
| | - Antonella De Leonardis
- Department of Agricultural, Environmental and Food Sciences (DiAAA) and Center for Colloid and Surface Science (CSGI), University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.C.); (S.I.); (A.D.L.)
| | - Andrea Ceglie
- Department of Chemistry “Ugo Schiff”, Center for Colloid and Surface Science (CSGI), University of Florence, Via della Lastruccia 3, 50019 Sesto Fiorentino, Italy;
| | - Francesco Lopez
- Department of Agricultural, Environmental and Food Sciences (DiAAA) and Center for Colloid and Surface Science (CSGI), University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.C.); (S.I.); (A.D.L.)
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11
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Sodium Caseinate and Acetylated Mung Bean Starch for the Encapsulation of Lutein: Enhanced Solubility and Stability of Lutein. Foods 2021; 11:foods11010065. [PMID: 35010190 PMCID: PMC8750002 DOI: 10.3390/foods11010065] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 12/19/2021] [Accepted: 12/23/2021] [Indexed: 01/22/2023] Open
Abstract
Lutein is a kind of vital carotenoid with high safety and significant advantages in biological functions. However, poor water solubility and stability of lutein have limited its application. This study selected different weight ratios of sodium caseinate to acetylated mung bean starch (10:0, 9:1, 7:3, 5:5, 3:7, 1:9, and 0:10) to prepare lutein emulsions, and the microcapsules were produced by spray drying technology. The microstructure, physicochemical properties, and storage stability of microcapsules were investigated. The results show that the emulsion systems were typical non-Newtonian fluids. Lutein microcapsules were light yellow fine powder with smooth and relatively complete particle surface. The increase of sodium caseinate content led to the enhanced emulsion effect of the emulsion and the yield and solubility of microcapsules increased, and wettability and the average particle size became smaller. The encapsulation efficiency of lutein microcapsules ranged from 69.72% to 89.44%. The thermal characteristics analysis showed that the endothermic transition of lutein microcapsules occurred at about 125 °C. The microcapsules with sodium caseinate as single wall material had the worst stability. Thus, it provides a reference for expanding the application of lutein in food, biological, pharmaceutical, and other industries and improving the stability and water dispersion of other lipid-soluble active ingredients.
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12
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Effect of soybean lipophilic protein–methyl cellulose complex on the stability and digestive properties of water–in–oil–in–water emulsion containing vitamin B12. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2021.127364] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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13
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Sodium caseinate-coated and β-cyclodextrin/vitamin E inclusion complex-loaded nanoliposomes: A novel stabilized nanocarrier. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112174] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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14
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Ma X, Chatterton DE. Strategies to improve the physical stability of sodium caseinate stabilized emulsions: A literature review. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106853] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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15
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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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16
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Yu H, Byun Y, Chang PS. Lipase-catalyzed two-step esterification for solvent-free production of mixed lauric acid esters with antibacterial and antioxidative activities. Food Chem 2021; 366:130650. [PMID: 34330030 DOI: 10.1016/j.foodchem.2021.130650] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Revised: 06/14/2021] [Accepted: 07/19/2021] [Indexed: 01/25/2023]
Abstract
Mixed lauric acid esters (MLE) with antibacterial and antioxidative activities were produced through lipase-catalyzed two-step esterification in solvent-free system without purification. In the first reaction, erythorbyl laurate was synthesized for 72 h. Successive reaction for 6 h at molar ratio of 1.0 (lauric acid to glycerol) produced MLE containing erythorbyl laurate and glyceryl laurate with small amounts of residual substrates, by converting 99.52% of lauric acid. MLE addition (0.5-2.0%, w/w) to Tween 20-stabilized emulsions decreased droplet size, polydispersity index, and zeta-potential, possibly enhancing the emulsion stability. In the emulsions, MLE at 0.5 and 2.0% (w/w) caused 4.4-4.6 and 5.9-6.1 log reductions of Gram-positive (Staphylococcus aureus, Listeria monocytogenes) and Gram-negative bacteria (Escherichia coli, Pseudomonas aeruginosa), respectively, within 12 h. Lipid hydroperoxide concentrations decreased to 50.8-98.3% in the presence of 0.5-2.0% (w/w) MLE. These findings support a novel approach without needing purification to produce multi-functional food additives for emulsion foods.
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Affiliation(s)
- Hyunjong Yu
- Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea; Center for Agricultural Microorganism and Enzyme, Seoul National University, Seoul 08826, Republic of Korea
| | - Yerim Byun
- Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea
| | - Pahn-Shick Chang
- Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea; Center for Agricultural Microorganism and Enzyme, Seoul National University, Seoul 08826, Republic of Korea; Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea; Center for Food and Bioconvergence, Seoul National University, Seoul 08826, Republic of Korea.
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17
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Zhou Y, Huang L, Yang B, He C, Xu B. Contrastive Study of the Foaming Properties of N-Acyl Amino Acid Surfactants with Bovine Serum Albumin and Gelatin. J Oleo Sci 2021; 70:807-816. [PMID: 33967168 DOI: 10.5650/jos.ess20313] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
A detailed study on the foamability, foam stability, foam liquid-carrying capacity, and foam morphology of two N-acyl amino acid surfactants with bovine serum albumin (BSA) and gelatin were performed by foam scanning. The results showed that the foamability of the mixed system increased gradually and then tended to be stable with increasing surfactant concentration. The foamability of the high-concentration BSA system was stronger than that of the low-concentration BSA system. The foamability and foam stability of sodium N-lauroyl phenylpropanoic acid (N-C12P)/BSA were better than those of sodium N-lauroyl propylamino acid (N-C12A)/BSA, and the foamability and foam stability of N-C12A/gelatin was better than those of N-C12P/gelatin. The liquid-carrying capacity of the foam initially increased and then decreased with increasing time, and the maximum liquid-carrying capacity increased with increasing surfactant concentration. When the concentration of the surfactant was 8 mM, the drainage rate of N-C12A/protein was higher than that of N-C12P/protein. The morphology of the bubble gradually changed from spherical to polyhedron and the number of bubbles gradually decreased with time increasing. Differences in surfactant structure and protein type had an important effect on the number and area of foam.
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Affiliation(s)
- Yawen Zhou
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University
| | - Luyang Huang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University
| | - Bo Yang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University
| | - Chengxuan He
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University
| | - Baocai Xu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University
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18
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Shi F, Tian X, McClements DJ, Chang Y, Shen J, Xue C. Influence of molecular weight of an anionic marine polysaccharide (sulfated fucan) on the stability and digestibility of multilayer emulsions: Establishment of structure-function relationships. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106418] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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19
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Li Y, Jiang K, Cao H, Yuan M, Xu F. Influences of a standardized food matrix and gastrointestinal fluids on the physicochemical properties of titanium dioxide nanoparticles. RSC Adv 2021; 11:11568-11582. [PMID: 35423614 PMCID: PMC8695913 DOI: 10.1039/d0ra09706c] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2020] [Accepted: 03/04/2021] [Indexed: 12/17/2022] Open
Abstract
The fast-growing applications of engineered titanium dioxide nanoparticles (e-TiO2-NPs) in the food and pharmaceutical industry in production, packaging, sensors, nutrient delivery systems, and food additives enhance the possibility of oral exposure. Physicochemical transformations may occur when e-TiO2-NPs are incorporated into a food matrix and pass through the human gastrointestinal tract (GIT), which may redefine the toxic effects of the e-TiO2-NPs. In this study, a standardized food model (SFM) and simulated gastrointestinal fluids have been used to study the fate of e-TiO2-NPs following a three-step digestion model in vitro, and a case study was carried out to assess the toxicity of the digested e-TiO2-NPs using an in vitro cellular model. In the absence and presence of the SFM, the transformations of the tristimulus color coordinates, size, agglomeration state, surface charge and solubility of the e-TiO2-NPs in the salivary, gastric and intestinal digestion fluids were compared with those before digestion. The results demonstrate that the presence of the SFM impacted the physicochemical properties of the e-TiO2-NPs significantly. The SFM stabilized the e-TiO2-NP suspensions and acted as a dispersant during each digestive phase. The e-TiO2-NPs showed differentiated transformations of their physicochemical properties after each step of the digestive process. The pH shifts and variable concentrations of enzymes and salts in gastrointestinal fluids induced the transformations of the physicochemical properties of the e-TiO2-NPs. The transformed e-TiO2-NPs could release titanium ion in the gastrointestinal tract. Also, the cell viability induced by e-TiO2-NPs was found to be strongly affected by the presence of the SFM and simulated human GIT fluids. It can be concluded that the physicochemical transformations of the e-TiO2-NPs that were found when they were incorporated into an SFM and passed through the GIT consequently strongly affected the biological effects of the e-TiO2-NPs, which highlights that the toxicity assessment of ingested NPs should use appropriate standardized food models and take realistic physiological conditions into account.
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Affiliation(s)
- Yan Li
- School of Medical Instrument and Food Engineering, Shanghai Engineering Research Center for Food Rapid Detection, University of Shanghai for Science and Technology Shanghai 200093 China
| | - Kun Jiang
- School of Medical Instrument and Food Engineering, Shanghai Engineering Research Center for Food Rapid Detection, University of Shanghai for Science and Technology Shanghai 200093 China
| | - Hui Cao
- School of Medical Instrument and Food Engineering, Shanghai Engineering Research Center for Food Rapid Detection, University of Shanghai for Science and Technology Shanghai 200093 China
| | - Min Yuan
- School of Medical Instrument and Food Engineering, Shanghai Engineering Research Center for Food Rapid Detection, University of Shanghai for Science and Technology Shanghai 200093 China
| | - Fei Xu
- School of Medical Instrument and Food Engineering, Shanghai Engineering Research Center for Food Rapid Detection, University of Shanghai for Science and Technology Shanghai 200093 China
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Li Y, Jiang K, Cao H, Yuan M, Ye T, Xu F. Establishment of a standardized dietary model for nanoparticles oral exposure studies. Food Sci Nutr 2021; 9:1441-1451. [PMID: 33747458 PMCID: PMC7958543 DOI: 10.1002/fsn3.2112] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 11/27/2020] [Accepted: 12/26/2020] [Indexed: 01/24/2023] Open
Abstract
Food matrices could affect the physicochemical properties of nanoparticles (NPs) and define the biological effects of NPs via oral exposure compared with the pristine NPs. We established a standardized dietary model based on Chinese dietary reference intakes and Chinese dietary guidelines to mimic the exposure of NPs in real life and to evaluate further the biological effect and toxicity of NPs via oral exposure compared with current models. The standardized dietary model prepared from the primary emulsion was dried into powder using spray drying compared with commercial food powder and then was reconstituted compared with the fresh sample. The average particle size (295.59 nm), potential (-23.78 mV), viscosity (0.04 pa s), and colors (L*, a*, b* = 84.13, -0.116, 8.908) were measured and characterized of the fresh sample. The flowability (repose angle = 37.28° and slide angle = 36.75°), moisture (2.68%), colors (L*, a*, b* = 94.16, -0.27, 3.01), and bulk density (0.45 g/ml) were compared with commercial food powder. The size (310.75 nm), potential (-23.98 mV), and viscosity (0.04 pa s) of reconstituted model were similar to the fresh sample. Results demonstrated that the model was satisfy the characterizations of easy to fabrication, good stability, small particle size, narrow particle size distribution, strong practicability, and good reproducibility similar to most physiological food state and will be used to evaluate NPs' safety.
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Affiliation(s)
- Yan Li
- School of Medical Instrument and Food EngineeringShanghai Engineering Research Center for Food Rapid DetectionUniversity of Shanghai for Science and TechnologyShanghaiChina
| | - Kun Jiang
- School of Medical Instrument and Food EngineeringShanghai Engineering Research Center for Food Rapid DetectionUniversity of Shanghai for Science and TechnologyShanghaiChina
| | - Hui Cao
- School of Medical Instrument and Food EngineeringShanghai Engineering Research Center for Food Rapid DetectionUniversity of Shanghai for Science and TechnologyShanghaiChina
| | - Min Yuan
- School of Medical Instrument and Food EngineeringShanghai Engineering Research Center for Food Rapid DetectionUniversity of Shanghai for Science and TechnologyShanghaiChina
| | - Tai Ye
- School of Medical Instrument and Food EngineeringShanghai Engineering Research Center for Food Rapid DetectionUniversity of Shanghai for Science and TechnologyShanghaiChina
| | - Fei Xu
- School of Medical Instrument and Food EngineeringShanghai Engineering Research Center for Food Rapid DetectionUniversity of Shanghai for Science and TechnologyShanghaiChina
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21
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Antihyperglycemic activity of Centella asiatica (L.) Urb. leaf ethanol extract SNEDDS in zebrafish ( Danio rerio). OPEN CHEM 2021. [DOI: 10.1515/chem-2021-0200] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Abstract
This study aimed to identify the effectiveness of SNEDDS of Pegagan Leaf Ethanol Extract (PLE) to reduce fasting blood glucose (FBG) levels in zebrafish. Centella asiatica (L.) Urb. or pegagan is among the medicinal plants widely used to treat diabetes in Indonesia. Maceration was employed with 70% ethanol to obtain a viscous extract for the formulation of SNEDDS with Capryol 90, Tween 80, and PEG 400 (1:6:3). Antihyperglycemic testing was conducted on five groups, consisting of normal, positive control, negative control, P I treatment, and P II treatment. On Day 1, all except the normal group was induced with 300 mg alloxan and soaked in 2% glucose solution for 7 days. On day 8, the treatment consisted of 25 mg/2 L metformin for the positive control, 100 mg/2 L SNEDDS for P I, 200 mg/2 L SNEDDS for P II, and no treatment for the negative control. The SNEDDS characterization obtained 100.6 ± 3.12 nm particle size and −7.93 ± 0.66 mV zeta potential, indicating that the SNEDDS had fulfilled the requirements of good preparation. The antidiabetic activity test found a 69.90% decline in FBG levels in 100 mg/2 L SNEDDS and 72.20% in 200 mg/2 L SNEDDS.
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22
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Ansari MJ, Alnakhli M, Al-Otaibi T, Meanazel OA, Anwer MK, Ahmed MM, Alshahrani SM, Alshetaili A, Aldawsari MF, Alalaiwe AS, Alanazi AZ, Zahrani MA, Ahmad N. Formulation and evaluation of self-nanoemulsifying drug delivery system of brigatinib: Improvement of solubility, in vitro release, ex-vivo permeation and anticancer activity. J Drug Deliv Sci Technol 2021. [DOI: 10.1016/j.jddst.2020.102204] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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23
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Ma N, Gao Q, Li X, Xu D, Yuan Y, Cao Y. Enhancing the physicochemical stability and digestibility of DHA emulsions by encapsulation of DHA droplets in caseinate/alginate honeycomb-shaped microparticles. Food Funct 2020; 11:2080-2093. [PMID: 32129355 DOI: 10.1039/c9fo02947h] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Docosahexaenoic acid (DHA) was encapsulated in caseinate/alginate microparticles by adjusting the pH based on the electrostatic complexation, in order to improve the physicochemical stability and digestibility of single caseinate-stabilized DHA emulsions. In this study, relatively stable honeycomb-shaped DHA microparticles were formed by electrostatic complexation between positively charged caseinate-coated DHA droplets, caseinate and negatively charged alginate at pH 4.5. The zeta-potential, particle size, size distribution, physical stability, microstructure, DHA oxidation and free fatty acids (FFA) release rate in a simulated gastrointestinal tract (GIT) model were determined. Dynamic light scattering (DLS) and confocal laser scanning microscopy (CLSM) measurements indicated that DHA microparticles had a particle size (1521.00 ± 39.15 nm) significantly larger than that of caseinate-stabilized DHA emulsions (243.23 ± 4.51 nm). The microparticles were much more stable near the isoelectric point (pI) of the adsorbed proteins compared with the single emulsions according to the original transmissions of LUMiSizer. The cryo-scanning electron microscopy (Cryo-SEM) images also showed that the microparticles formed a specific honeycomb-shaped network structure with more uniform distribution and without aggregation. The incorporation of DHA droplets into caseinate/alginate microparticles significantly ameliorated their chemical stability. GIT studies showed that the digestion of DHA microparticles was enhanced which was due to more open loose structures compared with the large-scale close-knit aggregation of DHA emulsion droplets. This study may provide useful information for the stabilization of functional food components and rational design of nutraceutical delivery systems.
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Affiliation(s)
- Ningning Ma
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, 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.
| | - Qianru Gao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, 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.
| | - Xiaoyu Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, 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.
| | - Duoxia Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, 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.
| | - Yingmao Yuan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, 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.
| | - Yanping Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, 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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Wanthong T, Klinkesorn U. Rambutan ( Nephelium lappaceum) kernel olein as a non-hydrogenated fat component for developing model non-dairy liquid creamer: effect of emulsifier concentration, sterilization, and pH. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:4404-4413. [PMID: 33087954 PMCID: PMC7550482 DOI: 10.1007/s13197-020-04477-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/08/2020] [Accepted: 04/23/2020] [Indexed: 06/11/2023]
Abstract
In this work, the effects of the emulsifier concentration, sterilization process, and pH on the properties and stability of the model liquid creamer were evaluated. Applying diacetyl tartaric acid ester of mono- and diglycerides or DATEM at a concentration of 0.3% (w/w) in the presence of 2% (w/w) sodium caseinate produced stable model liquid creamers (10% (w/w) rambutan kernel olein) with a small particle size (Z-average ≈ 200 nm) and a narrow size distribution range (PDI < 0.24). These creamers were stable regarding creaming and coalescence, having non-flocculated particles and a constant flow behavior index (n) after sterilization using autoclaving (121 °C, 1.1 bar for 15 min) and during storage for 150 days at 25 °C. The model liquid creamers were unstable at pH values near the isoelectric point of caseinate (pH 4-5). However, these were stable after mixing with hot coffee solutions based on no observed feathering or sedimentation. The whitening performance of the model liquid creamers compared well with commercial ones. Non-hydrogenated fat-based model non-dairy liquid creamer was successfully formulated using rambutan kernel olein as a fat component. The results obtained in this study are useful for the possible application of fractionated rambutan kernel fat in food products.
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Affiliation(s)
- Tanawan Wanthong
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, 10900 Thailand
| | - Utai Klinkesorn
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, 10900 Thailand
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25
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Mora-Gutierrez A, Attaie R, Núñez de González MT, Jung Y, Marquez SA. Interface Compositions as Determinants of Resveratrol Stability in Nanoemulsion Delivery Systems. Foods 2020; 9:foods9101394. [PMID: 33023075 PMCID: PMC7601424 DOI: 10.3390/foods9101394] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2020] [Revised: 09/25/2020] [Accepted: 09/30/2020] [Indexed: 01/07/2023] Open
Abstract
The incorporation of hydrophobic ingredients, such as resveratrol (a fat-soluble phytochemical), in nanoemulsions can increase the water solubility and stability of these hydrophobic ingredients. The nanodelivery of resveratrol can result in a marked improvement in the bioavailability of this health-promoting ingredient. The current study hypothesized that resveratrol can bind to caprine casein, which may result in the preservation of the biological properties of resveratrol. The fluorescence spectra provided proof of this complex formation by demonstrating that resveratrol binds to caprine casein in the vicinity of tryptophan amino acid residues. The caprine casein/resveratrol complex is stabilized by hydrophobic interactions and hydrogen bonds. Hence, to study the rate of resveratrol degradation during processing/storage, resveratrol losses were determined by reversed-phase high performance liquid chromatography (RP-HPLC) in nanoemulsions stabilized by bovine and caprine caseins individually and in combination with polysorbate-20. At 48 h oxidation, 88.33% and 89.08% was left of resveratrol in the nanoemulsions stabilized by caprine casein (αs1-I)/polysorbate-20 complex and caprine (αs1-II)/polysorbate-20 complex, while there was less resveratrol left in the nanoemulsions stabilized by bovine casein/polysorbate-20 complex, suggesting that oxygen degradation was involved. The findings of this study are crucial for the food industry since they imply the potential use of caprine casein/polysorbate-20 complex to preserve the biological properties of resveratrol.
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Affiliation(s)
- Adela Mora-Gutierrez
- Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX 77446, USA; (R.A.); (M.T.N.d.G.); (Y.J.)
- Correspondence: ; Fax: +1-936-261-9975
| | - Rahmat Attaie
- Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX 77446, USA; (R.A.); (M.T.N.d.G.); (Y.J.)
| | - Maryuri T. Núñez de González
- Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX 77446, USA; (R.A.); (M.T.N.d.G.); (Y.J.)
| | - Yoonsung Jung
- Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX 77446, USA; (R.A.); (M.T.N.d.G.); (Y.J.)
| | - Sixto A. Marquez
- Department of Horticultural Sciences, Texas A&M University, College Station, TX 77843, USA;
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26
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Veiled Extra Virgin Olive Oils: Role of Emulsion, Water and Antioxidants. COLLOIDS AND INTERFACES 2020. [DOI: 10.3390/colloids4030038] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
This review traces the current knowledge on the effects of various factors and phenomena that occur at interface, and the role of dispersed phase on the physicochemical, sensorial and nutritional characteristics of veiled extra virgin olive oil (VVOO). Since 1994 there have been numerous articles in the literature regarding the peculiar characteristic of unfiltered olive oil, so-called veiled or cloud virgin olive oil. It is a colloidal system (emulsion–sol), where the continuous lipidic phase dispreads mini droplets of milling water, fragments of cells and biotic fraction obtained from oil processing. During storage, the dispersed phase collapses and determines the quality of the virgin olive oil (VOO). The observed phenomena lead to worsening the quality of the product by causing defects such as oxidation of phenols, triacylglycerols hydrolysis and off-flavor formation. The addition of bioactive compounds, such as vitamins, on product based on VVOO, must take into account the eventual synergistic effect of individual substances. The role of the interphase is crucial to the synergic activity of bioactive molecules in improving oxidative stability, sensorial and health characteristics of VVOO.
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27
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Dammak I, Sobral PJDA, Aquino A, Neves MAD, Conte‐Junior CA. Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review. Compr Rev Food Sci Food Saf 2020; 19:2721-2746. [DOI: 10.1111/1541-4337.12606] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 07/10/2020] [Accepted: 07/11/2020] [Indexed: 01/02/2023]
Affiliation(s)
- Ilyes Dammak
- Food Science ProgramInstitute of Chemistry, Federal University of Rio de Janeiro Rio de Janerio Brazil
| | - Paulo José do Amaral Sobral
- Department of Food EngineeringFZEAUniversity of São Paulo Pirassununga São Paulo Brazil
- Food Research Center (FoRC)University of São Paulo Pirassununga São Pau Brazil
| | - Adriano Aquino
- Food Science ProgramInstitute of Chemistry, Federal University of Rio de Janeiro Rio de Janerio Brazil
- Nanotechnology NetworkCarlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro Rio de Janerio Brazil
| | | | - Carlos Adam Conte‐Junior
- Food Science ProgramInstitute of Chemistry, Federal University of Rio de Janeiro Rio de Janerio Brazil
- Nanotechnology NetworkCarlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro Rio de Janerio Brazil
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28
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Xu W, Xiong Y, Li Z, Luo D, Wang Z, Sun Y, Shah BR. Stability, microstructural and rheological properties of complex prebiotic emulsion stabilized by sodium caseinate with inulin and konjac glucomannan. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105772] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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29
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30
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Faghmous N, Bouzid D, Boumaza M, Touati A, Boyron O. Optimization of chitosan-coated W/O/W multiple emulsion stabilized with Span 80 and Tween 80 using Box–Behnken design. J DISPER SCI TECHNOL 2020. [DOI: 10.1080/01932691.2020.1774387] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Naima Faghmous
- Process Engineering Laboratory for Sustainable Development and Health Products, National Polytechnic School of Constantine, Constantine, Algeria
- Department of Pharmaceutical Engineering, Faculty of Process Engineering, Salah Boubnider Constantine 3 University, Constantine, Algeria
| | - Djallel Bouzid
- Process Engineering Laboratory for Sustainable Development and Health Products, National Polytechnic School of Constantine, Constantine, Algeria
- Department of Process Engineering, National Polytechnic School of Constantine Malek Bennabi, Constantine, Algeria
| | - Marwa Boumaza
- Department of Process Engineering, National Polytechnic School of Constantine Malek Bennabi, Constantine, Algeria
| | - Asma Touati
- Department of Process Engineering, National Polytechnic School of Constantine Malek Bennabi, Constantine, Algeria
| | - Olivier Boyron
- Chemistry, Catalysis, Polymers and Processes, Villeurbanne Cedex, France
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31
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Delivery Systems for Hydroxytyrosol Supplementation: State of the Art. COLLOIDS AND INTERFACES 2020. [DOI: 10.3390/colloids4020025] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This review aims to highlight the benefits and limitations of the main colloid-based available delivery systems for hydroxytyrosol. Hydroxytyrosol is a phenolic compound with clear biological activities for human wellness. Olive fruits, leaves and extra-virgin oil are the main food sources of hydroxytyrosol. Moreover, olive oil mill wastewaters are considered a potential source to obtain hydroxytyrosol to use in the food industry. However, recovered hydroxytyrosol needs adequate formulations and delivery systems to increase its chemical stability and bioavailability. Therefore, the application of hydroxytyrosol delivery systems in food sector is still a fascinating challenge. Principal delivery systems are based on the use of colloids, polymers able to perform gelling, thickening and stabilizing functions in various industrial sectors, including food manufacturing. Here, we review the recipes for the available hydroxytyrosol systems and their relative production methods, as well as aspects relative to system characteristics and hydroxytyrosol effectiveness.
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32
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Abstract
In this study, water-in-extra virgin olive oil emulsions were enriched with vitamins. Water-in oil emulsions are heterogeneous systems able to solubilize both hydrophilic and hydrophobic compounds. Thus, hydrophilic vitamin C and lipophilic vitamin E were loaded separately or together in emulsion. A suitable emulsion composition was selected after considering different surfactant (mono and diglycerides of fatty acids, E471; sorbitan monooleate, Span 80; polyoxyethylene sorbitan monooleate, Tween 80) and water concentrations. The most appropriate emulsion, for the high stability, resulted the one containing concentrations of Span 80 1% w/w and water 1% w/w. The antioxidant effect of vitamins in emulsions was studied considering the variation of the peroxide values during storage. The oxidation reaction was slowed down in emulsions containing vitamin C, but it was quickened by the loading of vitamin E for its high concentration. In emulsions containing vitamin E, indeed, the peroxide values were higher than in emulsions prepared in the absence of vitamins or in oil. The antioxidant activity generated by the co-loading of vitamin C and E was very effective to the point that in presence of high amounts of vitamins the peroxide values did not change in about 40 days of storage, due to the vitamin E regeneration by vitamin C.
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33
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Characterization of Chitosan/Hyaluronan Complex Coacervates Assembled by Varying Polymers Weight Ratio and Chitosan Physical-Chemical Composition. COLLOIDS AND INTERFACES 2020. [DOI: 10.3390/colloids4010012] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Herein, we synthetized and characterized polysaccharide-based complex coacervates starting from two water-soluble biopolymers, i.e., hydrochloride chitosans and sodium hyaluronan. We used chitosans encompassing a range of molecular weights from 30,000 to 400,000 and showing different fraction of acetylated units (i.e., FA = 0.16, 0.46, and 0.63). This set of chitosans was mixed with a low molecular weight hyaluronan to promote electrostatic interactions. Resulting colloids were analyzed in terms of size, polydispersity and surface charge by Dynamic Light Scattering. The weight ratio between the two polyelectrolytes was studied as additional parameter influencing the liquid-liquid phase separation. Main results include the following: the polymers weight ratio was fundamental in dictating the colloids surface charge, whereas chitosan physical-chemical features influenced the dimension and homogeneity of colloids. This contribution presents additional understanding of the complex coacervation between these two oppositely charged polysaccharides, with the potential translation of present system in food and biomedical sectors.
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Hu X, Zhang X, Chen D, Li N, Hemar Y, Yu B, Tang S, Sun Y. How much can we trust polysorbates as food protein stabilizers - The case of bovine casein. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.013] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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35
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Red Wine-Enriched Olive Oil Emulsions: Role of Wine Polyphenols in the Oxidative Stability. COLLOIDS AND INTERFACES 2019. [DOI: 10.3390/colloids3030059] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
The benefits associated with the consumption of red wine due to its rich pool of phenolic compounds are well-recognized, thanks to the antioxidant activity related to these kinds of molecules. However, wine drinking should be done in moderation, or is forbidden for some populations for ethnic or religious reasons. One way to still enjoy the advantages of red wine is to use its dry extract. In order to test the ability of the red wine dry extract to reveal its antioxidant activity, it was solubilized in water to produce water-in-oil (W/O) emulsions based on olive oil. After the selection of the right emulsion composition, kinetics of oil oxidation were carried out in oil and emulsions in the presence of an increasing amount of red wine extract, whose presence influenced the rate of oxidation by slowing it down. This behavior was confirmed by monitoring the oxidation reaction in two ways; i.e., with the classical method that consists of the determination of the peroxide value, and with an accelerated test making use of 2,2′-azobis(2,4-dimethylvaleronitrile) (AMVN) and diphenyl1-pyrenylphosphine (DPPP). The first is a molecule that triggers the reaction at 40 °C, and the other is a molecule that by reacting with hydroperoxides becomes fluorescent (DPPP=O). Moreover, by comparing the emulsion structures observed by optical microscopy, no differences in the size of the dispersed aqueous phase were detected with the increase of the wine dry extract, which is an aspect that confirmed that the antioxidant activity was directly proportional to the wine extract concentration, and thus to the phenolic content.
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36
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Cuomo F, Perugini L, Marconi E, Messia MC, Lopez F. Enhanced Curcumin Bioavailability through Nonionic Surfactant/Caseinate Mixed Nanoemulsions. J Food Sci 2019; 84:2584-2591. [PMID: 31436860 DOI: 10.1111/1750-3841.14759] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2019] [Revised: 06/30/2019] [Accepted: 07/09/2019] [Indexed: 01/13/2023]
Abstract
The potential of heterogeneous systems like oil-in-water (O/W) nanoemulsions is exploited as an oral delivery system for curcumin, a natural lipophilic compound with numerous health benefits. Two types of O/W nanoemulsions, one stabilized by sodium caseinate (Cas-O/W), a surface-active and emulsifying protein, and the other stabilized by a blend of caseinate and Tween 20 (Mix-O/W), were loaded with the bioactive compound and tested through a simulated gastrointestinal digestion process to evaluate their effects on delivering of curcumin. It was first demonstrated that the amount of curcumin solubilized through Mix-O/W nanoemulsion was higher than that in Cas-O/W nanoemulsion. Cas-O/W nanoemulsions, indeed, at their best, solubilized about 55 µg/mL of curcumin while Mix-O/W nanoemulsions reached a curcumin concentration around 180 µg/mL. Furthermore, for both the systems an increase of curcumin loading capacity was recorded with the rise of incubation temperature. Finally, after the in vitro simulated digestion process, the potential curcumin bioavailability was evaluated and the data suggested that Mix-O/W nanoemulsions provided more than twice the amount of curcumin compared to Cas-O/W nanoemulsions. On balance, the outcomes of this investigation demonstrated that the mixed emulsifier system offered a higher amount of lipophilic compound with a low fat intake compared to nanoemulsions stabilized by sodium caseinate. PRACTICAL APPLICATION: The outcomes of this study allow the recognition of the protein/surfactant-stabilized nanoemulsions as a suitable solution to deliver curcumin. The nanoemulsions proposed here provide a high intake of curcumin, a lipophilic compound, with low fat content. The use of such delivery systems helps to overcome limits in oral bioavailability related with the scarce solubility of some compounds in food preparations and beverages.
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Affiliation(s)
- Francesca Cuomo
- Dept. of Agricultural, Environmental and Food Sciences (DiAAA), Univ. of Molise, Via De Sanctis, I-86100, Campobasso, Italy
| | - Luisa Perugini
- Dept. of Agricultural, Environmental and Food Sciences (DiAAA), Univ. of Molise, Via De Sanctis, I-86100, Campobasso, Italy
| | - Emanuele Marconi
- Dept. of Agricultural, Environmental and Food Sciences (DiAAA), Univ. of Molise, Via De Sanctis, I-86100, Campobasso, Italy
| | - Maria Cristina Messia
- Dept. of Agricultural, Environmental and Food Sciences (DiAAA), Univ. of Molise, Via De Sanctis, I-86100, Campobasso, Italy
| | - Francesco Lopez
- Dept. of Agricultural, Environmental and Food Sciences (DiAAA), Univ. of Molise, Via De Sanctis, I-86100, Campobasso, Italy
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Steiner BM, Shukla V, McClements DJ, Li YO, Sancho-Madriz M, Davidov-Pardo G. Encapsulation of Lutein in Nanoemulsions Stabilized by Resveratrol and Maillard Conjugates. J Food Sci 2019; 84:2421-2431. [PMID: 31404478 DOI: 10.1111/1750-3841.14751] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 05/15/2019] [Accepted: 06/29/2019] [Indexed: 11/28/2022]
Abstract
Lutein is incorporated into foods as a natural yellow pigment and nutraceutical. The introduction of lutein into many foods and beverages, however, is problematic because of its strong hydrophobicity and poor chemical stability. In this research, lutein-loaded nanoemulsions were prepared to overcome this problem. Casein-dextran Maillard conjugates or physical complexes were utilized as emulsifiers, while either medium chain triglycerides (MCT) or grape seed oil (GSO) were used as carrier oils. The impact of resveratrol addition on nanoemulsion stability was also examined. The influence of storage temperature, pH, and CaCl2 concentration on the chemical and physical stability of the nanoemulsions was measured. The casein-dextran conjugates were highly effective at improving the physical resistance of the nanoemulsions to environmental stresses, but had a detrimental effect on their color stability. Conversely, nanoemulsions prepared from casein-dextran physical complexes were unstable around the protein's isoelectric point (pH 4.6), as well as upon addition of CaCl2 . Incorporation of resveratrol and GSO into the nanoemulsions decreased lutein degradation and color fading at all temperatures. This study shows that casein-dextran conjugates are highly effective at improving the physical stability of lutein-loaded nanoemulsions, while resveratrol and GSO are effective at improving their chemical stability. PRACTICAL APPLICATION: Lutein can be used by the food industry to create "clean label" and functional food products. The major challenges in incorporating lutein in foods are its poor chemical stability and its high hydrophobicity, which makes it difficult to incorporate. Emulsion-based delivery systems assembled from natural ingredients may address these challenges. In this study, the impact of Maillard conjugates fabricated from caseinate and dextran, as well as resveratrol addition, on the formation and stability of lutein-enriched nanoemulsions was determined. The information obtained from this study will help the formulation of more effective functional foods and beverage products.
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Affiliation(s)
- Benjamin M Steiner
- Nutrition and Food Science Dept., California State Polytechnic Univ. Pomona, 3801 West Temple Ave, Pomona, CA, 91768, USA
| | - Viral Shukla
- Nutrition and Food Science Dept., California State Polytechnic Univ. Pomona, 3801 West Temple Ave, Pomona, CA, 91768, USA
| | | | - Yao Olive Li
- Nutrition and Food Science Dept., California State Polytechnic Univ. Pomona, 3801 West Temple Ave, Pomona, CA, 91768, USA
| | - Martin Sancho-Madriz
- Nutrition and Food Science Dept., California State Polytechnic Univ. Pomona, 3801 West Temple Ave, Pomona, CA, 91768, USA
| | - Gabriel Davidov-Pardo
- Nutrition and Food Science Dept., California State Polytechnic Univ. Pomona, 3801 West Temple Ave, Pomona, CA, 91768, USA
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Tian Q, Lai L, Zhou Z, Mei P, Lu Q, Wang Y, Xiang D, Liu Y. Interaction Mechanism of Different Surfactants with Casein: A Perspective on Bulk and Interfacial Phase Behavior. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:6336-6349. [PMID: 31117492 DOI: 10.1021/acs.jafc.9b00969] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Understanding the interaction mechanism between proteins and surfactants is conducive to the application of protein/surfactant mixtures in the food industry. The present study investigated the interaction mechanism of casein with cationic Gemini surfactant (BQAS), anionic Gemini surfactant (SGS), anionic single-chain surfactant (sodium dodecyl sulfate [SDS]), and two biosurfactants (rhamnolipid [RL] and lactone sophorolipid [SL]) at the interface and in bulk phase. BQAS/casein and SDS/casein mixtures exhibit a strong synergistic effect on the surface activity. For SGS, RL, and SL, the formation of surfactant/casein complexes caused no improvement in surface activity. Dilational elasticity results indicate the displacement of casein by SGS, RL, and SL at the surface. However, the BQAS/casein complexes manifested varying dilational properties from pure casein surface. The strong electrostatic interaction between BQAS and casein produced large-size precipitate particles. For other surfactants, no precipitate particles formed. Determination of ζ-potential, UV-vis absorption spectra, and fluorescence spectra demonstrated the stronger interaction of BQAS and SDS with casein than that of SGS, RL, and SL. Addition of BQAS initially increased and then decreased the α-helix structure of casein. For SGS, RL, and SL, no noticeable change occurred in the casein structure. However, the formation of SDS/casein complexes was conducive to the casein structure. In conclusion, the interaction between BQAS and casein is similar to that of cationic single-chain surfactant. Furthermore, SGS exhibits a significantly different interaction mechanism from the corresponding monomer (SDS), possibly resulting from its excellent interfacial activity, low critical micelle concentration values, and strong self-assembly capability. For RL and SL, the weak interaction is attributed to the relatively complicated structure and less charged degree of hydrophilic headgroups.
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Affiliation(s)
- Qing Tian
- College of Chemistry and Environmental Engineering , Yangtze University , Jingzhou 434023 , P. R. China
| | - Lu Lai
- College of Chemistry and Environmental Engineering , Yangtze University , Jingzhou 434023 , P. R. China
- Department of Chemical and Petroleum Engineering , University of Calgary , Calgary T2N 1N4 , Canada
| | - Zhiqiang Zhou
- College of Chemistry and Material Sciences , Guangxi Teachers Education University , Nanning 530001 , P. R. China
| | - Ping Mei
- College of Chemistry and Environmental Engineering , Yangtze University , Jingzhou 434023 , P. R. China
| | - Qingye Lu
- Department of Chemical and Petroleum Engineering , University of Calgary , Calgary T2N 1N4 , Canada
| | - Yanqun Wang
- College of Chemistry and Environmental Engineering , Yangtze University , Jingzhou 434023 , P. R. China
| | - Dong Xiang
- College of Chemistry and Environmental Engineering , Yangtze University , Jingzhou 434023 , P. R. China
| | - Yi Liu
- College of Chemistry and Material Sciences , Guangxi Teachers Education University , Nanning 530001 , P. R. China
- State Key Laboratory of Virology & Key Laboratory of Analytical Chemistry for Biology and Medicine (MOE), College of Chemistry and Molecular Sciences , Wuhan University , Wuhan 430072 , P. R. China
- Key Laboratory of Coal Conversion and Carbon Materials of Hubei Province, College of Chemistry and Chemical Engineering , Wuhan University of Science and Technology , Wuhan 430081 , P. R. China
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Quality Control of Fresh-Cut Apples after Coating Application. Foods 2019; 8:foods8060189. [PMID: 31159394 PMCID: PMC6617086 DOI: 10.3390/foods8060189] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2019] [Revised: 05/24/2019] [Accepted: 05/27/2019] [Indexed: 11/17/2022] Open
Abstract
The growing demand for ready-to-eat fresh fruits has led to set-up appropriate strategies for preserving fruit quality and freshness of such commodities. To slow down the deterioration events such as respiration, moisture loss and enzymatic activity, ready-to-eat products should be protected with an edible film. A suitable coating should combine hydrophilic and hydrophobic features to ensure good mechanical and gas barrier properties. Alginate/essential oil nanoformulations, one with low and the other with high oil content, here proposed to protect apple pieces during storage, were first characterized through dynamic light scattering and rheology. The effect of the application of the nanoformulations on the quality parameters of apples stored at 4 °C was considered by evaluating weight loss, pH and titratable acidity, total phenols content and the fruit appearance during storage. Mainly on the basis of pH and titratable acididty variation, the nanoformulation with low oil content resulted eligible for preserving the quality of fresh-cut apple pieces during storage.
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Stepišnik Perdih T, Zupanc M, Dular M. Revision of the mechanisms behind oil-water (O/W) emulsion preparation by ultrasound and cavitation. ULTRASONICS SONOCHEMISTRY 2019; 51:298-304. [PMID: 30327174 DOI: 10.1016/j.ultsonch.2018.10.003] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/14/2018] [Revised: 09/10/2018] [Accepted: 10/04/2018] [Indexed: 05/09/2023]
Abstract
Today emulsion preparation is receiving a lot of scientific attention, since emulsions are playing an essential role in many of the big industries, such as food, pharmaceutical or cosmetic industry. One of the most promising techniques for emulsion preparation is ultrasound emulsification. The purpose of this study is to expand the knowledge on the ultrasonically assisted emulsification model, that has not been amended since 1978. The model explains that oil-in-water emulsion formation is a two-step process. Firstly, the surface of the oil phase is disturbed and separated by the acoustic waves. Secondly, cavitation implosions further disrupt and disperse oil drops. We have used a high-speed camera to closely observe oil-in-water emulsion formation. The images show, that the ultrasound emulsification process is profoundly more complex. While the first and the last step of emulsion formation are the same as believed until now, additional intermediate stages of water-in-oil and even oil-in-water-in-oil occur.
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Affiliation(s)
- Tadej Stepišnik Perdih
- Faculty of Mechanical Engineering, University of Ljubljana, Aškerčeva 6, 1000 Ljubljana, Slovenia
| | - Mojca Zupanc
- Faculty of Mechanical Engineering, University of Ljubljana, Aškerčeva 6, 1000 Ljubljana, Slovenia
| | - Matevž Dular
- Faculty of Mechanical Engineering, University of Ljubljana, Aškerčeva 6, 1000 Ljubljana, Slovenia.
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Cuomo F, Cofelice M, Lopez F. Rheological Characterization of Hydrogels from Alginate-Based Nanodispersion. Polymers (Basel) 2019; 11:E259. [PMID: 30960242 PMCID: PMC6419013 DOI: 10.3390/polym11020259] [Citation(s) in RCA: 63] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2018] [Revised: 01/23/2019] [Accepted: 01/31/2019] [Indexed: 12/20/2022] Open
Abstract
The interest toward alginate and nanoemulsion-based hydrogels is driven by the wide potential of application. These systems have been noticed in several areas, ranging from pharmaceutical, medical, coating, and food industries. In this investigation, hydrogels prepared through in situ calcium ion release, starting from lemongrass essential oil nanodispersions stabilized in alginate aqueous suspensions in the presence of the nonionic surfactant Tween 80, were evaluated. The hydrogels prepared at different concentrations of oil, alginate, and calcium were characterized through rheological tests. Flow curves demonstrate that the hydrogels share shear thinning behavior. Oscillatory tests showed that the strength of the hydrogel network increases with the crosslinker increase, and decreases at low polymer concentrations. The hydrogels were thixotropic materials with a slow time of structural restoration after breakage. Finally, by analyzing the creep recovery data, the hydrogel responses were all fitted to the Burger model. Overall, it was demonstrated that the presence of essential oil in the proposed hydrogels does not affect the mechanical characteristics of the materials, which are mainly influenced by the concentration of polymer and calcium as a crosslinker.
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Affiliation(s)
- Francesca Cuomo
- Department of Agricultural, Environmental and Food Sciences (DiAAA) and Center for Colloid and Surface Science (CSGI), University of Molise, Via De Sanctis, I-86100 Campobasso, Italy.
| | - Martina Cofelice
- Department of Agricultural, Environmental and Food Sciences (DiAAA) and Center for Colloid and Surface Science (CSGI), University of Molise, Via De Sanctis, I-86100 Campobasso, Italy.
| | - Francesco Lopez
- Department of Agricultural, Environmental and Food Sciences (DiAAA) and Center for Colloid and Surface Science (CSGI), University of Molise, Via De Sanctis, I-86100 Campobasso, Italy.
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Xu D, Zou W, Du Z, Wang H, Liu B, Zhang C. Novel Synthesis of CdSe Quantum Dots in a Confined Space by Using a High Internal Phase Emulsion and Their Application in Fluorescent Labeling. ChemistrySelect 2019. [DOI: 10.1002/slct.201803228] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Dawei Xu
- Key Laboratory of Carbon Fiber and Functional Polymers (Beijing University of Chemical Technology); Ministry of Education; College of Materials Science and Engineering; Beijing University of Chemical Technology; Beijing 100029 PR China
| | - Wei Zou
- Key Laboratory of Carbon Fiber and Functional Polymers (Beijing University of Chemical Technology); Ministry of Education; College of Materials Science and Engineering; Beijing University of Chemical Technology; Beijing 100029 PR China
- Changzhou Institute of Advanced Materials; Beijing University of Chemical Technology; Jiangsu 213164 PR China
| | - Zhongjie Du
- Changzhou Institute of Advanced Materials; Beijing University of Chemical Technology; Jiangsu 213164 PR China
| | - Hong Wang
- Key Laboratory of Carbon Fiber and Functional Polymers (Beijing University of Chemical Technology); Ministry of Education; College of Materials Science and Engineering; Beijing University of Chemical Technology; Beijing 100029 PR China
| | - Bin Liu
- Key Laboratory of Carbon Fiber and Functional Polymers (Beijing University of Chemical Technology); Ministry of Education; College of Materials Science and Engineering; Beijing University of Chemical Technology; Beijing 100029 PR China
| | - Chen Zhang
- Key Laboratory of Carbon Fiber and Functional Polymers (Beijing University of Chemical Technology); Ministry of Education; College of Materials Science and Engineering; Beijing University of Chemical Technology; Beijing 100029 PR China
- Changzhou Institute of Advanced Materials; Beijing University of Chemical Technology; Jiangsu 213164 PR China
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Abstract
Due to its favorable structural properties and biocompatibility, alginate is recognized as a suitable versatile biopolymer for use in a broad range of applications ranging from drug delivery, wound healing, tissue engineering, and food formulations such as nanodispersions. Rheological analysis plays a crucial role in the design of suitable nanoemulsion based coatings. Different essential oil and alginate nanodispersion compositions stabilized by Tween 80 were analyzed for rheological and conductometric properties. The results confirmed that the nanoformulations shared a pseudoplastic non-Newtonian behavior that was more evident with higher alginate concentrations (2%). Nanodispersions made of alginate and essential oil exhibited a slight thixotropic behavior, demonstrating the aptitude to instantaneously recover from the applied stress or strain. Oscillatory frequency sweep tests showed a similar fluid-like behavior for 1% and 2% alginate nanodispersions. Finally, it was demonstrated that advantages coming with the use of the essential oil are added to the positive aspects of alginate with no dramatic modification on the flow behavior.
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