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Yu K, Zhou L, Huang H, Xu J, Li Y, Yu W, Peng S, Zou L, Liu W. The improvement of water barrier property in gelatin/carboxymethyl cellulose composite film by electrostatic interaction regulation and its application in strawberry preservation. Food Chem 2024; 450:139352. [PMID: 38640532 DOI: 10.1016/j.foodchem.2024.139352] [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: 11/20/2023] [Revised: 03/27/2024] [Accepted: 04/11/2024] [Indexed: 04/21/2024]
Abstract
Gelatin (GL) and carboxymethyl cellulose (CMC) are common natural components for edible films, but their water barrier performance are finite as hydrophilic polymers. In this study, a GL/CMC water barrier film was prepared, characterized and applied. The microstructure results showed that complex coacervation at pH 2.0 and cross-linking effect of sodium benzoate resulted in strong interaction forces and dense structure of this film. Compared with pure GL or CMC film, this novel composite film decreased water vapor permeability by approximately 90%, and possessed applicable water solubility (51.5%) and stronger barrier to oxygen and UV light. Acidic environment and sodium benzoate endowed antibacterial activity. Furthermore, the water barrier coating film decreased water loss by 47.8% and improved overall quality of fresh strawberries stored at 25 °C for 6 d. Therefore, the novel water barrier film based on complex coacervation and cross-linking is promising to control the postharvest quality of perishable berries.
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Affiliation(s)
- Kaibo Yu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Lei Zhou
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
| | - Hairong Huang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Jing Xu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Yangyang Li
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Wenzhi Yu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Shengfeng Peng
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Liqiang Zou
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Wei Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China.
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Wang Z, Yu X, Song L, Jiao J, Prakash S, Dong X. Encapsulation of β-carotene in gelatin-gum Arabic-sodium carboxymethylcellulose complex coacervates: Enhancing surimi gel properties and exploring 3D printing potential. Int J Biol Macromol 2024:134129. [PMID: 39069046 DOI: 10.1016/j.ijbiomac.2024.134129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2024] [Revised: 07/20/2024] [Accepted: 07/22/2024] [Indexed: 07/30/2024]
Abstract
This study investigates the utilization of functional additives (β-carotene microcapsules) and 3D printing technology for the production of innovative surimi products. The β-carotene microcapsules were prepared using different ratios of gelatin (Ge), gum Arabic (Ara), and carboxymethylcellulose sodium (CMC). Among these ratios, the ratio of 5:5:1 (Ge:Ara:CMC) resulted in more stable microcapsules spherical structures and better environmental stability. Subsequently, different concentrations (5-20 %) of the obtained β-carotene microcapsules were added to surimi samples. As the concentration increased, there was an improvement in the gel strength of the surimi. However, no significant changes were observed when the concentration was 15 % (p > 0.05). All samples exhibited shear thinning behavior. The addition of microcapsules improved the resilience and thixotropy of surimi, making it more suitable for 3D printing applications. The inclusion of β-carotene microcapsules in surimi products not only meets the nutritional needs of consumers, but also provides valuable insights for the development of functional surimi products.
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Affiliation(s)
- Zheming Wang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Xiliang Yu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Liang Song
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Jian Jiao
- Beijing Tong Ren Tang Health (Dalian) Seafoods Co., Ltd., Dalian 116034, Liaoning, China
| | - Sangeeta Prakash
- School of Agriculture and Food Sustainability, The University of Queensland, Brisbane, Queensland 4072, Australia
| | - Xiuping Dong
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
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Ortiz-Deleón AM, Román-Guerrero A, Sandoval-Castilla O, Cuevas-Bernardino JC. Characterization of O/W emulgels based on whey protein-alginate-inulin coacervates: Influence of temperature and ultrasound as protein preconditioning process. Int J Biol Macromol 2024; 265:131260. [PMID: 38599904 DOI: 10.1016/j.ijbiomac.2024.131260] [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: 01/15/2024] [Revised: 03/08/2024] [Accepted: 03/28/2024] [Indexed: 04/12/2024]
Abstract
Preconditioning processes in proteins play a crucial role in enhancing their functional properties as surface active agents. Whey protein isolate (WPI, 20 wt%) was preconditioned via temperature (WPIT, 90 °C) or ultrasound (WPIUS, 20 kHz, 80 % amplitude). FTIR and zeta potential analysis demonstrated the effect of the preconditioning process on the secondary structure and surface properties of WPI. WPI-Alginate:Inulin (AI) complex coacervates (CCWPI:AI) were formed at pH 3.0 using WPIT and WPIUS, and the associative electrostatic interactions between WPI-AI led to coacervation yields >90 %, influenced by the preconditioning process employed. Viscoelastic properties outlined a predominantly solid-like behavior (G´ > G"). The CCWPI:AI system based on WPIT showed enhanced strength and gel-like structure compared to the WPIUS-based system. Oil-in-water (O/W) emulgels were formed and stabilized with the CCWPI:AI complexes, exhibiting spherical droplets (93.3-292.8 μm), whereas texture and rheological properties highlighted the formation of gel-like systems. The centrifugation STEP technology was used to evaluate the physical stability of emulgels, WPIT-based emulgels displayed superior stability against creaming than untreated WPI and WPIUS-based emulgels. These findings provide a basis for developing emulgels with prolonged stability and tunable functional properties, tailoring enhanced viscoelastic and texture attributes to meet specific needs for industrial applications where gel-like properties are pursued.
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Affiliation(s)
- Anthony M Ortiz-Deleón
- Departamento de Biotecnología, Universidad Autónoma Metropolitana Unidad Iztapalapa, Av. Ferrocarril San Rafael Atlixco 186, Leyes de Reforma 1ª secc., 09310, Iztapalapa, CDMX, Mexico
| | - Angélica Román-Guerrero
- Departamento de Biotecnología, Universidad Autónoma Metropolitana Unidad Iztapalapa, Av. Ferrocarril San Rafael Atlixco 186, Leyes de Reforma 1ª secc., 09310, Iztapalapa, CDMX, Mexico.
| | - Ofelia Sandoval-Castilla
- Departamento de Ingeniería Agroindustrial, Universidad Autónoma Chapingo, km 38.5 Carretera México-Texcoco, 56230 Texcoco, Estado de México, Mexico
| | - Juan Carlos Cuevas-Bernardino
- CONACYT - Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Subsede Sureste, Parque Científico Tecnológico de Yucatán, Km 5.5. Carretera Sierra Papacal-Chuburná Puerto, 97302 Mérida, Yucatán, Mexico
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Dong Z, Yu S, Zhai K, Bao N, Rashed MMA, Wu X. Fabrication and Characterization of Complex Coacervation: The Integration of Sesame Protein Isolate-Polysaccharides. Foods 2023; 12:3696. [PMID: 37835349 PMCID: PMC10572293 DOI: 10.3390/foods12193696] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2023] [Revised: 09/23/2023] [Accepted: 10/03/2023] [Indexed: 10/15/2023] Open
Abstract
The exceptional biocompatibility of emulsion systems that rely on stabilizing protein-polysaccharide particles presents extensive possibilities for the transportation of bioactive carriers, making them highly promising for various biological applications. The current work aimed to explore the phenomenon of complex coacervation between sesame protein isolate (SPI) and four distinct polysaccharides, namely, Arabic gum (GA), carrageenan (CAR), sodium carboxymethyl cellulose (CMC), and sodium alginate (SA). The study objective was achieved by fabricating emulsions through the blending of these polymers with oil at their maximum turbidity level (φ = 0.6), followed by the measurement of their rheological properties. The turbidity, ζ-potential, and particle size were among the techno-parameters analyzed to assess the emulsion stability. The microstructural characterization of the emulsions was conducted using both transmission electron microscopy (TEM) and scanning electron microscopy (SEM). Furthermore, the functional properties were examined using Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD). The SPI incorporated with SA, CMC, and CAR reached the maximum turbidity (0.2% w/v) at a ratio of 4:1, corresponding to the pH values of 4.5, 3, or 3.5, respectively. The SPI-GA mixture exhibited the maximum turbidity at a ratio of 10:1 and pH 4.5. Results from the FTIR and XRD analyses provided evidence of complex formation between SPI and the four polysaccharides, with the electrostatic and hydrogen bond interactions facilitating the binding of SPI to these polysaccharides. SPI was bound to the four polysaccharides through electrostatic and hydrogen bond interactions. The SPI-CMC and SPI-SA emulsions were more stable after two weeks of storage.
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Affiliation(s)
- Zeng Dong
- School of Biotechnology and Food Engineering, Suzhou University, Suzhou 234000, China; (Z.D.); (S.Y.); (N.B.); (M.M.A.R.); (X.W.)
- Engineering Research Center for Development and High-Value Utilization of Genuine Medicinal Materials in North Anhui Province, Suzhou University, Suzhou 234000, China
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Shirong Yu
- School of Biotechnology and Food Engineering, Suzhou University, Suzhou 234000, China; (Z.D.); (S.Y.); (N.B.); (M.M.A.R.); (X.W.)
- Engineering Research Center for Development and High-Value Utilization of Genuine Medicinal Materials in North Anhui Province, Suzhou University, Suzhou 234000, China
| | - Kefeng Zhai
- School of Biotechnology and Food Engineering, Suzhou University, Suzhou 234000, China; (Z.D.); (S.Y.); (N.B.); (M.M.A.R.); (X.W.)
- Engineering Research Center for Development and High-Value Utilization of Genuine Medicinal Materials in North Anhui Province, Suzhou University, Suzhou 234000, China
| | - Nina Bao
- School of Biotechnology and Food Engineering, Suzhou University, Suzhou 234000, China; (Z.D.); (S.Y.); (N.B.); (M.M.A.R.); (X.W.)
- Engineering Research Center for Development and High-Value Utilization of Genuine Medicinal Materials in North Anhui Province, Suzhou University, Suzhou 234000, China
| | - Marwan M. A. Rashed
- School of Biotechnology and Food Engineering, Suzhou University, Suzhou 234000, China; (Z.D.); (S.Y.); (N.B.); (M.M.A.R.); (X.W.)
- Engineering Research Center for Development and High-Value Utilization of Genuine Medicinal Materials in North Anhui Province, Suzhou University, Suzhou 234000, China
| | - Xiao Wu
- School of Biotechnology and Food Engineering, Suzhou University, Suzhou 234000, China; (Z.D.); (S.Y.); (N.B.); (M.M.A.R.); (X.W.)
- Engineering Research Center for Development and High-Value Utilization of Genuine Medicinal Materials in North Anhui Province, Suzhou University, Suzhou 234000, China
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Liu Y, Jiang J. Preparation of β-ionone microcapsules by gelatin/pectin complex coacervation. Carbohydr Polym 2023; 312:120839. [PMID: 37059564 DOI: 10.1016/j.carbpol.2023.120839] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Revised: 02/25/2023] [Accepted: 03/19/2023] [Indexed: 04/03/2023]
Abstract
β-ionone has a unique violet odor and good biological activity, which is an essential fragrance component and potential anticancer drug. In this paper, β-ionone was encapsulated using complex coacervation of gelatin and pectin, followed by cross-linking with glutaraldehyde. The pH value, wall material concentration, core-wall ratio, homogenization conditions, and curing agent content were investigated in the single-factor experiments. For example, the encapsulation efficiency increased with the homogenization speed, which reached a relatively high value at 13000 r/min for 5 min. The gelatin/pectin ratio (3:1, w/w) and pH value (4.23) significantly affected the size, shape, and encapsulation efficiency of the microcapsule. The fluorescence microscope and SEM were used to characterize the morphology of the microcapsules, in which the microcapsule has a stable morphology, uniform size, and spherical multinuclear structure. FTIR measurements confirmed the electrostatic interactions between gelatin and pectin during complex coacervation. Thermogravimetric analysis (TGA) revealed that the microcapsules could maintain good thermal stability over 260 °C. The release rate of β-ionone microcapsule was only 20.6 % after 30 days at the low temperature of 4 °C. These findings provide an effective carrier to deliver flavors like β-ionone and could be useful in the fields of daily chemicals and textiles.
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Liu L, Li Y, Huang G, Geng X, Guo L, Li X, Xiao J, Dong X. Characterization and stability evaluation of Ca 2+ cross-linked soybean protein isolate/chitosan/sodium alginate ternary complex coacervate phase. Int J Biol Macromol 2023; 242:124729. [PMID: 37148942 DOI: 10.1016/j.ijbiomac.2023.124729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 02/10/2023] [Accepted: 04/30/2023] [Indexed: 05/08/2023]
Abstract
To improve the stability of the soybean protein isolate/chitosan/sodium alginate ternary complex coacervate phase against environmental pH and ionic strength, the complex ternary phase cross-linked by Ca2+ was characterized and evaluated. The viscoelastic properties, thermal properties, microstructure, and texture profile were characterized using rheology, differentia scanning calorimetry as well as thermmogravimetric analysis, scanning electron microscopy as well as transmission electron microscopy, and texture profile analysis, respectively. Compared with the uncross-linked ternary complex coacervate, the complex in situ cross-linked with 1.0 % Ca2+ for 1 h still retains its typical solid characteristics, and has a more compact network structure and better stability. Our research results also showed that prolonging the cross-linking time (from 3 h to 5 h) and increasing the concentration of the cross-linking agent (from 1.5 % to 2.0 %) did not further improve the rheological, thermodynamic and textural properties of the complex coacervate. The ternary complex coacervate phase cross-linked in situ under 1.5 % concentration of Ca2+ for 3 h showed significantly improved stability at low pH 1.5-3.0, which indicats that the ternary complex coacervate phase cross-linked in situ by Ca2+ can be used as a potential delivery platform for the effective delivery of biomolecules under physiological conditions.
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Affiliation(s)
- Liang Liu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, PR China; Qingdao Special Food Research Institute, Qingdao 266109, PR China
| | - Yanlong Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, PR China
| | - Guoqing Huang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, PR China; Qingdao Special Food Research Institute, Qingdao 266109, PR China
| | - Xin Geng
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, PR China; Qingdao Special Food Research Institute, Qingdao 266109, PR China
| | - Liping Guo
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, PR China; Qingdao Special Food Research Institute, Qingdao 266109, PR China
| | - Xiaodan Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, PR China; Qingdao Special Food Research Institute, Qingdao 266109, PR China
| | - Junxia Xiao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, PR China; Qingdao Special Food Research Institute, Qingdao 266109, PR China
| | - Xuyan Dong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, PR China; Qingdao Special Food Research Institute, Qingdao 266109, PR China.
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Conjugation Induced by Wet-Heating of Gelatin and Low Methoxyl Pectin Improves the Properties and Stability of Microcapsules Prepared by Complex Coacervation. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09754-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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