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Han C, Ren X, Shen X, Yang X, Li L. Improvement of physicochemical properties and quercetin delivery ability of fermentation-induced soy protein isolate emulsion gel processed by ultrasound. ULTRASONICS SONOCHEMISTRY 2024; 107:106902. [PMID: 38797128 PMCID: PMC11139769 DOI: 10.1016/j.ultsonch.2024.106902] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/18/2024] [Revised: 04/29/2024] [Accepted: 05/07/2024] [Indexed: 05/29/2024]
Abstract
This study aimed to investigate the effects of ultrasonic treatment at different powers on the physicochemical properties, microstructure and quercetin delivery capacity of fermentation-induced soy protein isolate emulsion gel (FSEG). The FSEG was prepared by subjecting soy protein isolate (SPI) emulsion to ultrasonic treatment at various powers (0, 100, 200, 300, and 400 W), followed by lactic acid bacteria fermentation. Compared with the control group (0 W), the FSEG treated with ultrasound had higher hardness, water holding capacity (WHC) and rheological parameters. Particularly, at an ultrasonic power of 300 W, the FSEG had the highest hardness (101.69 ± 4.67 g) and WHC (75.20 ± 1.07%) (p < 0.05). Analysis of frequency sweep and strain scanning revealed that the storage modulus (G') and yield strains of FSEG increased after 300 W ultrasonic treatment. Additionally, the recovery rate after creep recovery test significantly increased from 18.70 ± 0.49% (0 W) to 58.05 ± 0.54% (300 W) (p < 0.05). Ultrasound treatment also resulted in an increased β-sheet content and the formation of a more compact micro-network structure. This led to a more uniform distribution of oil droplets and reduced mobility of water within the gel. Moreover, ultrasonic treatment significantly enhanced the encapsulation efficiency of quercetin in FSEG from 81.25 ± 0.62 % (0 W) to 90.04 ± 1.54% (300 W). The bioaccessibility of quercetin also increased significantly from 28.90 ± 0.40% (0 W) to 42.58 ± 1.60% (300 W) (p < 0.05). This study enriches the induction method of soy protein emulsion gels and provides some references for the preparation of fermented emulsion gels loaded with active substances.
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Affiliation(s)
- Chunpeng Han
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xinyu Ren
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xin Shen
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaoyu Yang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Liang Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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Henao-Ardila A, Quintanilla-Carvajal MX, Moreno FL. Emulsification and stabilisation technologies used for the inclusion of lipophilic functional ingredients in food systems. Heliyon 2024; 10:e32150. [PMID: 38873677 PMCID: PMC11170136 DOI: 10.1016/j.heliyon.2024.e32150] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2024] [Revised: 05/24/2024] [Accepted: 05/29/2024] [Indexed: 06/15/2024] Open
Abstract
Food industry is increasingly using functional ingredients to improve the food product quality. Lipid-containing functional ingredients are important sources of nutrients. This review examines the current state of emulsification and stabilisation technologies for incorporating lipophilic functional ingredients into food systems. Lipophilic functional ingredients, such as omega-3 fatty acids, carotenoids, and fat-soluble vitamins, offer numerous health benefits but present challenges due to their limited solubility in water-based food matrices. Emulsification techniques enable the dispersion of these ingredients in aqueous environments, facilitating their inclusion in a variety of food products. This review highlights recent advances in food emulsion formulation, emulsification methods and stabilisation techniques which, together, improve the stability and bioavailability of lipophilic compounds. The role of various emulsifiers, stabilizers, and encapsulation materials in enhancing the functionality of these ingredients is also explored. Furthermore, the review discusses different stabilisation techniques which can yield in emulsion in a solid or liquid state. By providing a comprehensive overview of current technologies, this review aims to guide future research and application in the development of functional foods enriched with lipophilic ingredients.
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Affiliation(s)
- Alejandra Henao-Ardila
- Doctorate in Biosciences, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
- Grupo de Investigación en Procesos Agroindustriales, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
| | - María Ximena Quintanilla-Carvajal
- Grupo de Investigación en Procesos Agroindustriales, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
| | - Fabián Leonardo Moreno
- Grupo de Investigación en Procesos Agroindustriales, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
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Shen S, Liu X, Tang D, Yang H, Cheng J. Digestive characteristics of astaxanthin oil in water emulsion stabilized by a casein-caffeic acid-glucose ternary conjugate. Food Chem 2024; 438:138054. [PMID: 38006699 DOI: 10.1016/j.foodchem.2023.138054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2023] [Revised: 11/07/2023] [Accepted: 11/19/2023] [Indexed: 11/27/2023]
Abstract
To overcome the barrier of poor oral bioavailability of astaxanthin, a stable oil-in-water emulsion was constructed using casein-caffeic acid-glucose ternary conjugates (CSC) to deliver astaxanthin, and its gastrointestinal behavior was evaluated in vitro with sodium caseinate (CSN) as a control. Results showed that, CSC-stabilized emulsion shower better resistance to the adverse conditions of the gastric environment than CSN-stabilized emulsion, and exhibited lower average particle size and aggregation (4972.33 nm, -5.93 mv) after simulated gastric digestion. Besides, after simulated intestinal digestion, the reducing capacity and astaxanthin transfer efficiency of CSC emulsion into the micellar phase were 686.74 μmol Trolox/100 mL and 26.2 %, which were 2.6 and 4.05-fold higher than that of CSN emulsion. The above results suggest that CSC can be used for better delivery of astaxanthin, which could be useful in designing foods such as functional beverages, pharmaceuticals and nutritional supplements for delivery of lipophilic bioactives.
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Affiliation(s)
- Shuangwei Shen
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Xueming Liu
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Daobang Tang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Huaigu Yang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.
| | - Jingrong Cheng
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.
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Cheng Y, Ye A, Singh H. Characterizations of emulsion gel formed with the mixture of whey and soy protein and its protein digestion under in vitro gastric conditions. Curr Res Food Sci 2023; 8:100674. [PMID: 38283161 PMCID: PMC10818200 DOI: 10.1016/j.crfs.2023.100674] [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: 11/12/2023] [Revised: 12/26/2023] [Accepted: 12/28/2023] [Indexed: 01/30/2024] Open
Abstract
Partially replacing animal proteins with plant proteins to develop new products has much attention. To get knowledge of their application in emulsion gels, heat-induced composite protein emulsion gels were fabricated using the mixtures of whey protein isolate (WPI) and soy protein isolate (SPI) with the final total protein concentration of 10% (w/w). The water holding capacity (WHC), mechanical and rheological properties and microstructure of mixed protein emulsion gels prepared at different WPI to SPI ratios (100:0, 90:10, 70:30, 50:50, 30:70, 10:90, 0:100, w/w) were investigated. The ratios of WPI to SPI showed little effect on the WHC of the mixed protein emulsion gels (p > 0.05). Increasing the ratio of SPI decreased the hardness and storage modulus (G') of mixed protein emulsion gels, whereas the porosity of mixed protein emulsion gels in the microstructure increased, as shown by CLSM. Both β-lactoglobulin and α-lactalbumin from WPI and 7 S and 11 S from SPI participated in forming the gel matrix of mixed protein emulsion gels. More protein aggregates existed as the gel matrix filler at the high soy protein levels. Interestingly, the G' of mixed protein emulsion gels at the WPI to SPI ratio of 50:50 was higher than the sum of G' of individual WPI and SPI emulsion gels. The whey protein network predominated the gel matrix, while soy protein predominated in the active filling effect. When subjected to an in vitro dynamic gastric digestion model, soy protein in the gels (WPI:SPI = 50:50) degraded faster than whey protein during gastric digestion. This study provided new information on the characteristics of composite protein emulsion gel fabricated with the WPI and SPI mixture.
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Affiliation(s)
- Yu Cheng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu, 212013, China
- Riddet Institute, Massey University, Private Bag, Palmerston North 4442, 11 222, New Zealand
| | - Aiqian Ye
- Riddet Institute, Massey University, Private Bag, Palmerston North 4442, 11 222, New Zealand
| | - Harjinder Singh
- Riddet Institute, Massey University, Private Bag, Palmerston North 4442, 11 222, New Zealand
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