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Pandita G, de Souza CK, Gonçalves MJ, Jasińska JM, Jamróz E, Roy S. Recent progress on Pickering emulsion stabilized essential oil added biopolymer-based film for food packaging applications: A review. Int J Biol Macromol 2024; 269:132067. [PMID: 38710257 DOI: 10.1016/j.ijbiomac.2024.132067] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2024] [Revised: 04/20/2024] [Accepted: 05/01/2024] [Indexed: 05/08/2024]
Abstract
Nowadays food safety and protection are a growing concern for food producers and food industry. The stability of food-grade materials is key in food processing and shelf life. Pickering emulsions (PEs) have gained significant attention in food regimes owing to their stability enhancement of food specimens. PE can be developed by high and low-energy methods. The use of PE in the food sector is completely safe as it uses solid biodegradable particles to stabilize the oil in water and it also acts as an excellent carrier of essential oils (EOs). EOs are useful functional ingredients, the inclusion of EOs in the packaging film or coating formulation significantly helps in the improvement of the shelf life of the packed food item. The highly volatile nature, limited solubility and ease of oxidation in light of EOs restricts their direct use in packaging. In this context, the use of PEs of EOs is suitable to overcome most of the challenges, Therefore, recently there have been many papers published on PEs of EOs including active packaging film and coatings and the obtained results are promising. The current review amalgamates these studies to inform about the chemistry of PEs followed by types of stabilizers, factors affecting the stability and different high and low-energy manufacturing methods. Finally, the review summarizes the recent advancement in PEs-added packaging film and their application in the enhancement of shelf life of food.
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Affiliation(s)
- Ghumika Pandita
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India
| | | | | | - Joanna Maria Jasińska
- Department of Chemistry, University of Agriculture, Balicka 122, PL-30-149 Kraków, Poland
| | - Ewelina Jamróz
- Department of Chemistry, University of Agriculture, Balicka 122, PL-30-149 Kraków, Poland; Department of Product Packaging, Cracow University of Economics, Rakowicka 27, PL-31-510 Kraków, Poland
| | - Swarup Roy
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India.
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Chen X, Xiao Y, Wei Y, Cao W, Han Y, Gao Z, Huang Y. High-internal-phase emulsions stabilized by alkali-extracted green tea polysaccharide conjugates for curcumin delivery. Food Chem 2024; 435:137678. [PMID: 37806198 DOI: 10.1016/j.foodchem.2023.137678] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 09/29/2023] [Accepted: 10/04/2023] [Indexed: 10/10/2023]
Abstract
Exploring the emulsification capabilities of tea polysaccharide conjugates (TPCs) in high-internal-phase emulsions (HIPEs) would further expand the utilization value of TPCs. This study aimed to prepare 0.1-0.5 wt% alkali-extracted green tea polysaccharide conjugate (gTPC-A)-stabilized HIPEs containing 75-87 wt% medium chain triglycerides (MCTs) to investigate their stability, rheology, microstructure, and loading and protective effects on curcumin. The findings revealed that only 0.1 wt% of gTPC-A could stabilize HIPEs containing 85 wt% oil for 30 days. HIPEs had better storage stability in a weakly acidic environment at pH 5.0-6.0 and at temperatures less than 70 °C. HIPEs could load curcumin and protect it from ultraviolet (UV) radiation and in vitro digestion. The half-life of curcumin loaded in HIPEs was 65 h under UV radiation. The curcumin bioaccessibility of HIPEs (56.29 %) was higher than that in MCT (8.73 %). These results provided a theoretical basis for the extensive use of TPCs.
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Affiliation(s)
- Xiaoqiang Chen
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China.
| | - Yuan Xiao
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China
| | - Yan'an Wei
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China
| | - Wendan Cao
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China
| | - Yu Han
- College of Life Sciences and Technology, Hubei Engineering University, Xiaogan 432000, Hubei, China
| | - Zhiling Gao
- Xinding Biotechnology Co. LTD, Yichang 443000, China
| | - Yi Huang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China
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Zhang J, Dong F, Liu C, Nie J, Feng S, Yi T. Progress of Drug Nanocrystal Self-Stabilized Pickering Emulsions: Construction, Characteristics In Vitro, and Fate In Vivo. Pharmaceutics 2024; 16:293. [PMID: 38399347 PMCID: PMC10891687 DOI: 10.3390/pharmaceutics16020293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2024] [Revised: 02/02/2024] [Accepted: 02/04/2024] [Indexed: 02/25/2024] Open
Abstract
A drug nanocrystal self-stabilized Pickering emulsion (DNSPE) is a novel Pickering emulsion with drug nanocrystals as the stabilizer. As a promising drug delivery system, DNSPEs have attracted increasing attention in recent years due to their high drug loading capacity and ability to reduce potential safety hazards posed by surfactants or specific solid particles. This paper comprehensively reviews the progress of research on DNSPEs, with an emphasis on the main factors influencing their construction, characteristics and measurement methods in vitro, and fate in vivo, and puts forward issues that need to be studied further. The review contributes to the advancement of DNSPE research and the promotion of their application in the field of drug delivery.
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Affiliation(s)
- Jifen Zhang
- College of Pharmaceutical Sciences, Southwest University, Chongqing 400716, China; (J.Z.); (S.F.)
| | - Fangming Dong
- College of Pharmaceutical Sciences, Southwest University, Chongqing 400716, China; (J.Z.); (S.F.)
| | - Chuan Liu
- Chengdu Institute of Food Inspection, Chengdu 611130, China;
| | - Jinyu Nie
- College of Pharmaceutical Sciences, Southwest University, Chongqing 400716, China; (J.Z.); (S.F.)
| | - Shan Feng
- College of Pharmaceutical Sciences, Southwest University, Chongqing 400716, China; (J.Z.); (S.F.)
| | - Tao Yi
- Faculty of Health Sciences and Sports, Macao Polytechnic University, Macau 999078, China
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Galvão AMMT, Freitas JC, Karatay GGB, Furtado GDF, Rasera ML, Tavares GM, Hubinger MD. Thermo-induced changes in the structure of lentil protein isolate (Lens culinaris) to stabilize high internal phase emulsions. Int J Biol Macromol 2023; 253:127313. [PMID: 37820922 DOI: 10.1016/j.ijbiomac.2023.127313] [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: 06/16/2023] [Revised: 10/02/2023] [Accepted: 10/06/2023] [Indexed: 10/13/2023]
Abstract
This study aims to assess the impact of heat treatment on the emulsifying properties of lentil protein isolate (LPI) dispersion to produce high internal phase emulsions (HIPEs). The heat-treated LPI dispersion was characterized by size, turbidity, solubility, zeta potential, free sulfhydryl group, electrophoresis, differential scanning calorimetry, circular dichroism, Fourier transforms infrared spectroscopy and intrinsic fluorescence. HIPEs were produced with 25% of LPI dispersion (2%, w/w) and soybean oil (75%) using a rotor-stator (15,500 rpm/1 min). HIPEs were evaluated for their droplet size, zeta potential, centrifugal stability, microscopy, appearance, Turbiscan stability, and rheology over 60 days (25 °C). Heat treatment reduced the size of LPI, resulting in increased turbidity, solubility, and exposure of hydrophobic groups. HIPEs produced with heat-treated LPI at 70 °C (HIPE70) and 80 °C (HIPE80) for 20 min exhibited lower droplet sizes, increased stability, reduced oil loss, and a homogeneous appearance compared to HIPE produced with untreated LPI (HIPEc). In addition, HIPE70 and HIPE80 displayed resistance to shear stress, higher apparent viscosity, and increased storage modulus than HIPEc. HIPEs produced with heat-treated LPI were stable, suggesting that the treatment was efficient for improving the functional properties of the protein and the possibility of future research focusing on fat substitutes in food applications.
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Affiliation(s)
- Andrêssa Maria Medeiros Theóphilo Galvão
- Department of Food Engineering and Technology, School of Food Engineering, State University of Campinas (UNICAMP), Monteiro Lobato Street, 80, 13083-862 Campinas, SP, Brazil.
| | - João Cury Freitas
- Department of Food Engineering and Technology, School of Food Engineering, State University of Campinas (UNICAMP), Monteiro Lobato Street, 80, 13083-862 Campinas, SP, Brazil
| | - Graziele Grossi Bovi Karatay
- Department of Food Engineering and Technology, School of Food Engineering, State University of Campinas (UNICAMP), Monteiro Lobato Street, 80, 13083-862 Campinas, SP, Brazil
| | - Guilherme de Figueiredo Furtado
- Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas (UNICAMP), Monteiro Lobato Street, 80, 13083-862 Campinas, SP, Brazil
| | - Mariana Lamy Rasera
- Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas (UNICAMP), Monteiro Lobato Street, 80, 13083-862 Campinas, SP, Brazil
| | - Guilherme M Tavares
- Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas (UNICAMP), Monteiro Lobato Street, 80, 13083-862 Campinas, SP, Brazil
| | - Míriam Dupas Hubinger
- Department of Food Engineering and Technology, School of Food Engineering, State University of Campinas (UNICAMP), Monteiro Lobato Street, 80, 13083-862 Campinas, SP, Brazil
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Chen X, Huang J, Chen L, Chen X, Su D, Jin B. High internal phase Pickering emulsions stabilised by ultrasound-induced soy protein-β-glucan-catechin complex nanoparticles to enhance the stability and bioaccessibility of curcumin. J Microencapsul 2023; 40:456-474. [PMID: 37249352 DOI: 10.1080/02652048.2023.2220387] [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: 11/21/2022] [Accepted: 05/26/2023] [Indexed: 05/31/2023]
Abstract
AIMS To evaluate the potential applications of soy protein-glucan-catechin (SGC) complexes prepared with different ultrasound times in stabilising high internal phase Pickering emulsion (HIPPE) and delivering curcumin. METHODS The SGC complexes were characterised by particle size, morphology, zeta potential, Fourier transform infra-red, and fluorescence spectroscopy. Formation and stability of curcumin emulsions were monitored by droplet size, microstructure, rheological property, lipid oxidation, and in vitro digestion. RESULTS Short-time ultrasound-induced complexes (SGC-U15) exhibited a small size and wettability of ∼82.5°. The chemical stability and bioaccessibility of curcumin was greatly improved by SGC-U15-stabilised HIPPEs, even after 70 days of storage, heating at 100 °C for 30 min, ultraviolet irradiation for 120 min, and in vitro digestion, owing to the formation of elastic gel-like structure at the oil/water interfaces. CONCLUSION Our findings may contribute to the design of emulsion-based delivery systems using ultrasound-induced protein-polysaccharide-polyphenol complexes.
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Affiliation(s)
- Xutao Chen
- School of Food & Science Engineering, Lingnan Normal University, Zhanjiang, China
| | - Junrong Huang
- School of Food & Science Engineering, Lingnan Normal University, Zhanjiang, China
| | - Linlin Chen
- School of Food & Science Engineering, Lingnan Normal University, Zhanjiang, China
| | - Xiaona Chen
- School of Food & Science Engineering, Lingnan Normal University, Zhanjiang, China
| | - Danxia Su
- School of Food & Science Engineering, Lingnan Normal University, Zhanjiang, China
| | - Bei Jin
- School of Food & Science Engineering, Lingnan Normal University, Zhanjiang, China
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Yang Y, Jin H, Jin Y, Jin G, Sheng L. A new insight into the influence of pH on the adsorption at oil-water interface and emulsion stability of egg yolk protein. Int J Biol Macromol 2023; 246:125711. [PMID: 37414321 DOI: 10.1016/j.ijbiomac.2023.125711] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2023] [Revised: 07/02/2023] [Accepted: 07/04/2023] [Indexed: 07/08/2023]
Abstract
This study investigated the impact of varied pH treatments on the structural, emulsification, and interfacial adsorption properties of egg yolk. The solubility of egg yolk proteins decreased and then increased in response to pH changes, with a minimum value (41.95 %) observed at pH 5.0. The alkaline condition (pH 9.0) significantly impacted the secondary/tertiary structure of egg yolk, with the yolk solution displaying the lowest surface tension value (15.98 mN/m). Emulsion stability was found to be optimal when egg yolk was used as the stabilizer at pH 9.0, which corresponded to the more flexible diastolic structure, smaller emulsion droplets, increased viscoelasticity, and enhanced resistance to creaming. At pH 9.0, proteins exhibited a maximum solubility (90.79 %) due to their unfolded conformation, yet the protein adsorption content at the oil-water interface showed relatively low (54.21 %). At this time, electrostatic repulsion between the droplets and the spatial site barrier made by proteins that were unable to efficiently adsorb at the oil-water interface kept the emulsion stable. Moreover, it was found that different pH treatments could effectively regulate the relative adsorption contents of various protein subunits at the oil-water interface, and all proteins except livetin displayed good interfacial adsorption capacity at the oil-water interface.
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Affiliation(s)
- Yaqin Yang
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Haobo Jin
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yongguo Jin
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Guofeng Jin
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Long Sheng
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
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Ren Z, Huang X, Shi L, Liu S, Yang S, Hao G, Qiu X, Liu Z, Zhang Y, Zhao Y, Weng W. Characteristics and potential application of myofibrillar protein from golden threadfin bream (Nemipterus virgatus) complexed with chitosan. Int J Biol Macromol 2023; 240:124380. [PMID: 37044323 DOI: 10.1016/j.ijbiomac.2023.124380] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 03/29/2023] [Accepted: 04/05/2023] [Indexed: 04/14/2023]
Abstract
The strategies to broaden the applications of proteins involve their modification with polysaccharides. However, the characteristics and application of myofibrillar proteins (MPs) from golden threadfin bream (Nemipterus virgatus) complexed with chitosan (CS) are still unclear. Therefore, the characteristics of MPs complexed with CS and their application were investigated at different MP/CS ratios (100:0-80:20 (w/w)). The turbidity of MP/CS complexes was small at the MP/CS ratio of 95:5 (w/w). Besides, CS addition induced changes in MP structure to make it hydrophilic. Secondary structure analysis showed that α-helix and β-turn interconverted with β-sheet and random coil after the addition of CS. Additionally, the thermal stability of MP/CS mixtures enhanced after the addition of CS and the MP/CS mixtures at the ratio of 95:5 (w/w) had a relatively compact structure. High internal phase emulsions (HIPEs) prepared at the MP/CS ratio of 95:5 (w/w) were relatively stable compared to those at the other ratios. Consequently, MP/CS mixtures at suitable ratios possess the potential ability to prepare HIPEs. These results exhibit that MP/CS mixtures may be applied for constructing food-graded emulsion delivery systems with a high internal phase in the food industry.
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Affiliation(s)
- Zhongyang Ren
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
| | - Xianglan Huang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Linfan Shi
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
| | - Shuji Liu
- Fisheries Research Institute of Fujian, Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resource, Xiamen 361013, China
| | - Shen Yang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
| | - Gengxin Hao
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
| | - Xujian Qiu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
| | - Zhiyu Liu
- Fisheries Research Institute of Fujian, Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resource, Xiamen 361013, China
| | - Yucang Zhang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Yongqiang Zhao
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China.
| | - Wuyin Weng
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China.
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Xu T, Gu Z, Cheng L, Li C, Li Z, Hong Y. Stability, oxidizability, and topical delivery of resveratrol encapsulated in octenyl succinic anhydride starch/chitosan complex-stabilized high internal phase Pickering emulsions. Carbohydr Polym 2023; 305:120566. [PMID: 36737204 DOI: 10.1016/j.carbpol.2023.120566] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/18/2022] [Accepted: 01/04/2023] [Indexed: 01/09/2023]
Abstract
High internal phase Pickering emulsions (HIPPEs) stabilized with octenyl succinic anhydride starch/chitosan complexes were examined as a topical delivery vehicle for resveratrol. All resveratrol-loaded HIPPEs showed stable gel-like network structures, with the droplet size and microrheological properties largely dependent on the complex concentrations. HIPPEs exhibited strong stability when subjected to light, high temperature, UV radiation and freeze-thaw treatment, and resveratrol retention was greatly improved with the increasing addition of complexes and resveratrol. High amounts of resveratrol facilitated the antioxidant activity of HIPPEs, whereas sustained release of resveratrol was mainly related to the existence of complex interfacial layers. Moreover, HIPPEs overcome the stratum corneum barrier, with an approximately 3-5-fold increase in resveratrol deposition in deep skin compared to bulk oil. In conclusion, the emulsion composition (especially at the particle level) was vital for the effectiveness of HIPPEs as a carrier, which may provide new opportunities to design topical delivery systems.
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Affiliation(s)
- Tian Xu
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Zhengbiao Gu
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Li Cheng
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Caiming Li
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Zhaofeng Li
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Yan Hong
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China; Jiaxing Institute of Future Food, Jiaxing 314050, China.
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Xu W, Sun H, Jia Y, Jia Y, Ning Y, Wang Y, Jiang L, Luo D, Shah BR. Pickering emulsions synergistic stabilized with konjac glucomannan and xanthan gum/lysozyme nanoparticles: Structure, protection and gastrointestinal digestion. Carbohydr Polym 2023; 305:120507. [PMID: 36737181 DOI: 10.1016/j.carbpol.2022.120507] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Revised: 12/10/2022] [Accepted: 12/23/2022] [Indexed: 12/29/2022]
Abstract
The effect of konjac glucomannan (KGM) on the stability and digestion characteristics of xanthan gum/lysozyme nanoparticles (XG/Ly NPs) stabilized Pickering emulsions was investigated. Results indicated that the high viscosity of KGM prompted the particles to be adsorbed toward the interface, which decreased the particle size and increased the stability of emulsions. As the concentration of KGM increased, the G' and G″ of emulsions became larger and approached a "solid-like" state. When the KGM concentration was ≥0.2 %, the large amplitude sweeps of the emulsion exhibited a "weak strain overshoot". The network structure formed by KGM molecular chain and particles was intertwined around the droplets to form a polysaccharide layer and fibrous network structure. Emulsions containing KGM showed a "spider web" epidermal network pattern. It was found by illumination for 4 h that samples with 0.2 % KGM concentration increased the retention of β-carotene by 18.74 %. KGM decreased the release rate of fatty acids and bioaccessibility by hindering bile salt and lipase adsorption.
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Affiliation(s)
- Wei Xu
- College of Life Science, Xinyang Normal University, Xinyang 464000, China.
| | - Haomin Sun
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
| | - Yongxian Jia
- College of Life Science, Xinyang Normal University, Xinyang 464000, China
| | - Yin Jia
- College of Life Science, Xinyang Normal University, Xinyang 464000, China
| | - Yuli Ning
- College of Life Science, Xinyang Normal University, Xinyang 464000, China
| | - Ying Wang
- College of Life Science, Xinyang Normal University, Xinyang 464000, China
| | - Lanxi Jiang
- College of Life Science, Xinyang Normal University, Xinyang 464000, China
| | - Denglin Luo
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
| | - Bakht Ramin Shah
- University of South Bohemia in České Budějovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, Na Sádkách, 1780, 37005 České Budějovice, Czech Republic
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10
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Zhao Q, Fan L, Zhou Y, Li J. Effect of chitosan-protocatechuic acid conjugate on stability and encapsulation capacity of polysaccharide-based high internal phase emulsion. Carbohydr Polym 2023; 304:120487. [PMID: 36641160 DOI: 10.1016/j.carbpol.2022.120487] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Revised: 11/22/2022] [Accepted: 12/19/2022] [Indexed: 12/24/2022]
Abstract
The aim of this work was to fabricate chitosan-protocatechuic acid (CSPA) conjugates by free radical grafting method and use them as novel emulsifiers to inhibit lipid oxidation and delay the photodegradation rate of curcumin in polysaccharide-based high internal phase emulsions (HIPEs). Results of UV-vis, FT-IR and 1H NMR spectra demonstrated that PA had been successfully bonded to chitosan (CS) through ester and amino linkages. CSPA conjugates (especially those with the ratio of CS to PA of 1:0.75) showed significantly increased water solubility and antioxidant activity than CS monomer. Furthermore, compared with sole OSA starch (OSAS), the electrostatic combination of CS and CSPA conjugate with OSAS could further reduce the interfacial tension, which was conducive to their adsorption at the oil-water interface. The introduction of CS and CSPA conjugate also increased the viscosity of aqueous phase and promoted the formation of gel-like percolating network structure, thereby effectively preventing droplets coalescence and endowing HIPEs with ideal viscoelasticity. More importantly, the contents of lipid hydroperoxide (24.09 μmol/g oil) and malondialdehyde (166.71 nmol/g oil) in HIPEs prepared by OSAS-CS-CSPA complexes were lower than those stabilized by OSAS, OSAS-CS and OSAS-CSPA complexes during accelerated storage. In addition, HIPEs prepared by OSAS-CS-CSPA complexes showed stronger protection capacity on curcumin against ultraviolet irradiation and natural light degradation. This study will provide useful information and technical reference for the fabrication of antioxidant polysaccharide-based HIPEs delivery vehicles.
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Affiliation(s)
- Qiaoli Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yulin Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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Zhao Q, Fan L, Li J. Biopolymer-based pickering high internal phase emulsions: Intrinsic composition of matrix components, fundamental characteristics and perspective. Food Res Int 2023; 165:112458. [PMID: 36869475 DOI: 10.1016/j.foodres.2023.112458] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 01/01/2023] [Accepted: 01/02/2023] [Indexed: 01/06/2023]
Abstract
Pickering HIPEs have received tremendous attention in recent years due to their superior stability and unique solid-like and rheological properties. Biopolymer-based colloidal particles derived from proteins, polysaccharides and polyphenols have been demonstrated to be safety stabilizers for the construction of Pickering HIPEs, which can meet the demands of consumers for "all-natural" products and provide "clean-label" foods. Furthermore, the functionality of these biopolymers can be further extended by forming composite, conjugated and multi-component colloidal particles, which can be used to modulate the properties of the interfacial layer, thereby adjusting the performance and stability of Pickering HIPEs. In this review, the factors affecting the interfacial behavior and adsorption characteristics of colloidal particles are discussed. The intrinsic composition of matrix components and fundamental characteristics of Pickering HIPEs are emphatically summarized, and the emerging applications of Pickering HIPEs in the food industry are reviewed. Inspired by these findings, future perspectives concerning this field are also put forward, including (1) the exploration of the interactions between biopolymers used to produce Pickering HIPEs and target food ingredients, and the influence of the added biopolymers on the flavor and mouthfeel of the products, (2) the investigation of the digestion properties of Pickering HIPEs under oral administration, and (3) the fabrication of stimulus-responsive or transparent Pickering HIPEs. This review will give a reference for exploring more natural biopolymers for Pickering HIPEs application development.
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Affiliation(s)
- Qiaoli Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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Ren Z, Chen Z, Zhang Y, Lin X, Weng W, Li B. Characteristics and in vitro digestion of resveratrol encapsulated in Pickering emulsions stabilized by tea water-insoluble protein nanoparticles. Food Chem X 2023; 18:100642. [PMID: 36968315 PMCID: PMC10034416 DOI: 10.1016/j.fochx.2023.100642] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 02/25/2023] [Accepted: 03/10/2023] [Indexed: 03/14/2023] Open
Abstract
This study focused on the characteristics and in vitro digestion of resveratrol encapsulated in Pickering emulsions stabilized by tea water-insoluble protein nanoparticles (TWINs). The absolute value of zeta potential of Pickering emulsions stabilized by TWIPNs (TWIPNPEs) encapsulating resveratrol was above 40 mV. Resveratrol encapsulated in TWIPNPEs was located at a hydrophobic environment of emulsion droplets. Additionally, the encapsulation efficiency (EE) of TWIPNPEs at TWIPN concentrations of 3.0% and 4.0% was above 85%. The resveratrol encapsulated in TWIPNPEs at a TWIPN concentration of 4.0% was still greater than 80% after UV irradiation to reduce the susceptibility of resveratrol for photodegradation. Moreover, the bioavailability of resveratrol in TWIPNPEs was improved in the simulated in vitro digestion. The bioavailability of resveratrol in TWIPNPEs in the simulated system was two times higher than unencapsulated resveratrol. This research could be useful for the encapsulation and application of nutraceuticals like resveratrol based on TWIPNPEs.
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Affiliation(s)
- Zhongyang Ren
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- College of Food Science, South China Agricultural University, 483 Wushan Street, Tianhe District, Guangzhou 510642, China
| | - Zhongzheng Chen
- College of Food Science, South China Agricultural University, 483 Wushan Street, Tianhe District, Guangzhou 510642, China
| | - Yuanyuan Zhang
- College of Food Science, South China Agricultural University, 483 Wushan Street, Tianhe District, Guangzhou 510642, China
| | - Xiaorong Lin
- College of Food Science, South China Agricultural University, 483 Wushan Street, Tianhe District, Guangzhou 510642, China
| | - Wuyin Weng
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Bin Li
- College of Food Science, South China Agricultural University, 483 Wushan Street, Tianhe District, Guangzhou 510642, China
- Corresponding author.
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Protein-Based High Internal Phase Pickering Emulsions: A Review of Their Fabrication, Composition and Future Perspectives in the Food Industry. Foods 2023; 12:foods12030482. [PMID: 36766011 PMCID: PMC9914728 DOI: 10.3390/foods12030482] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 01/05/2023] [Accepted: 01/12/2023] [Indexed: 01/22/2023] Open
Abstract
Protein-based high internal phase Pickering emulsions (HIPEs) are emulsions using protein particles as a stabilizer in which the volume fraction of the dispersed phase exceeds 74%. Stabilizers are irreversibly adsorbed at the interface of the oil phase and water phase to maintain the droplet structure. Protein-based HIPEs have shown great potential for a variety of fields, including foods, due to the wide range of materials, simple preparation, and good biocompatibility. This review introduces the preparation routes of protein-based HIPEs and summarizes and classifies the preparation methods of protein stabilizers according to their formation mechanism. Further outlined are the types and properties of protein stabilizers used in the present studies, the composition of the oil phase, the encapsulating substances, and the properties of the constituted protein-based HIPEs. Finally, future development of protein-based HIPEs was explored, such as the development of protein-based stabilizers, the improvement of emulsification technology, and the quality control of stabilizers and protein-based HIPEs.
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Gu L, Liu Y, Zhang W, Li J, Chang C, Su Y, Yang Y. Novel extraction technologies and potential applications of egg yolk proteins. Food Sci Biotechnol 2022; 32:121-133. [PMID: 36590017 PMCID: PMC9795146 DOI: 10.1007/s10068-022-01209-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 11/07/2022] [Accepted: 11/14/2022] [Indexed: 12/29/2022] Open
Abstract
The high nutritional value and diverse functional properties of egg yolk proteins have led to its widespread use in the fields of food, medicine, and cosmetics. Various extraction methods have been reported to obtain the proteins from egg yolk, however, their utilization is limited due to the relatively low extraction efficiency and/or toxic solvents involved. Several simpler and greener technologies, especially physical fields (ultrasound), have been successfully developed to improve the extraction efficiency. The egg yolk proteins may exert multiple biological activities, enabling them to be a promising tool in improve human health and wellbeing, such as anti-obesity, anti-atherosclerosis, anti-osteoporosis, diagnosis and therapy for SARS-CoV-2 infections. This article summarizes the novel extraction technologies and latest applications of the egg yolk proteins in the recent 5 years, which should stimulate their utilization as health-promoting functional ingredients in foods and other commercial products.
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Affiliation(s)
- Luping Gu
- State Key Laboratory of Food Science and TechnologySchool of Food Science and TechnologyCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, 214122 China ,Hunan Engineering & Technology Research Center for Food Flavors and Flavorings, Jinshi, 415400 Hunan China
| | - Yufang Liu
- College of Food Engineering and Nutritional Science, Shanxi Normal University, Xi’an, China
| | - Wanqiu Zhang
- State Key Laboratory of Food Science and TechnologySchool of Food Science and TechnologyCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, 214122 China
| | - Junhua Li
- State Key Laboratory of Food Science and TechnologySchool of Food Science and TechnologyCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, 214122 China
| | - Cuihua Chang
- State Key Laboratory of Food Science and TechnologySchool of Food Science and TechnologyCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, 214122 China
| | - Yujie Su
- State Key Laboratory of Food Science and TechnologySchool of Food Science and TechnologyCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, 214122 China ,Hunan Engineering & Technology Research Center for Food Flavors and Flavorings, Jinshi, 415400 Hunan China
| | - Yanjun Yang
- State Key Laboratory of Food Science and TechnologySchool of Food Science and TechnologyCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, 214122 China ,Hunan Engineering & Technology Research Center for Food Flavors and Flavorings, Jinshi, 415400 Hunan China
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Fabrication and characterization of sunflower oil-in-water emulsions stabilized with sunflower stem pith cellulose nanofibril. Int J Biol Macromol 2022; 224:919-926. [DOI: 10.1016/j.ijbiomac.2022.10.177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Revised: 10/13/2022] [Accepted: 10/20/2022] [Indexed: 11/05/2022]
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16
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Arora A, Kumar S, Kumar S, Kumar R, Prasad AK. Chemical Features and Therapeutic Applications of Curcumin (A Review). RUSS J GEN CHEM+ 2022. [DOI: 10.1134/s1070363222090201] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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17
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Wu C, Liu Z, Zhi L, Jiao B, Tian Y, Liu H, Hu H, Ma X, Pignitter M, Wang Q, Shi A. Research Progress of Food-Grade High Internal Phase Pickering Emulsions and Their Application in 3D Printing. NANOMATERIALS (BASEL, SWITZERLAND) 2022; 12:2949. [PMID: 36079986 PMCID: PMC9458105 DOI: 10.3390/nano12172949] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 08/24/2022] [Accepted: 08/24/2022] [Indexed: 06/15/2023]
Abstract
High internal phase Pickering emulsion (HIPPE) is a type of emulsion stabilized by solid particles irreversibly adsorbed on an interfacial film, and the volume fraction of the dispersed phase (Φ) is larger than the maximum packing volume fraction (Φmax). Proteins, polysaccharides, and their composite particles can be used as good particle stabilizers. The contact angle can most intuitively demonstrate the hydrophilicity and hydrophobicity of the particles and also determines the type of emulsions (O/W or W/O type). Particles' three-phase contact angles can be adjusted to about 90° by compounding or modification, which is more conducive to emulsion stability. As a shear thinning pseudoplastic fluid, HIPPE can be extruded smoothly through 3D printer nozzles, and its high storage modulus can support the structure of printed products. There is huge potential for future applications in 3D printing of food. This work reviewed the biomacromolecules that can be used to stabilize food-grade HIPPE, the stabilization mechanism of the emulsions, and the research progress of food 3D printing to provide a reference for the development of advanced food products based on HIPPE.
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Affiliation(s)
- Chao Wu
- College of Food Science and Engineering, Hebei Agricultural University, Baoding 071001, China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Zhe Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Lanyi Zhi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Bo Jiao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Yanjie Tian
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Hongzhi Liu
- College of Food Science and Engineering, Hebei Agricultural University, Baoding 071001, China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Hui Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Xiaojie Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Marc Pignitter
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria
| | - Qiang Wang
- College of Food Science and Engineering, Hebei Agricultural University, Baoding 071001, China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Aimin Shi
- College of Food Science and Engineering, Hebei Agricultural University, Baoding 071001, China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
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Li Z, Xiong Y, Wang Y, Zhang Y, Luo Y. Low density lipoprotein-pectin complexes stabilized high internal phase pickering emulsions: The effects of pH conditions and mass ratios. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108004] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Zhang X, Zhu Y, Fan L, Ling J, Yang LY, Wang N, Ouyang XK. Delivery of curcumin by fucoidan-coated mesoporous silica nanoparticles: Fabrication, characterization, and in vitro release performance. Int J Biol Macromol 2022; 211:368-379. [PMID: 35577185 DOI: 10.1016/j.ijbiomac.2022.05.086] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 05/10/2022] [Accepted: 05/10/2022] [Indexed: 02/07/2023]
Abstract
Mesoporous silica nanoparticles (MSN) are effective drug delivery carriers because of their adjustable large pore size and high porosity. In this study, complex nanoparticles containing disulfide bonds (SS) were designed and prepared as curcumin (Cur) carriers by using fucoidan (FUC) and MSN as the polymer matrix. The product was characterized using scanning electron microscopy, transmission electron microscopy, dynamic light scattering, Fourier-transform infrared spectroscopy, and an N2 adsorption and desorption test. When the mass ratio of MSN to FUC was 2:1, the nanospheres particle size was the smallest (295.6 ± 0.98 nm, -35.2 ± 0.8 mV). Furthermore, the curcumin encapsulation rate by MSN-Cur-SS-FUC was over 90%, and the cumulative release rate in 24 h was over 80% due to the combined effect of weak acidity and high glutathione concentration in the tumor site microenvironment. When the Cur concentration was 50 μg/mL, the cell viability of free Cur was 63.8%, the cell viability of MSN-Cur-SS-FUC was 14.5%, and the cell viability of MSN-SS-FUC at the same concentration remained above 74.6%. MSN-SS-FUC composite nanoparticles showed a good delivery of Cur, a lipid-soluble active compound, and provides a new delivery route for other lipid-soluble and poorly bioavailable active compounds.
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Affiliation(s)
- Xu Zhang
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, PR China
| | - Yanfei Zhu
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, PR China
| | - Lihong Fan
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, PR China
| | - Junhong Ling
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, PR China.
| | - Li-Ye Yang
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, PR China
| | - Nan Wang
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, PR China.
| | - Xiao-Kun Ouyang
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, PR China.
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