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Liu Y, Wu Q, Zhang J, Mao X. Effect of different amphiphilic emulsifiers complexed with xanthan gum on the stability of walnut milk and structural characterization of their complexes. Food Chem 2024; 455:139873. [PMID: 38850987 DOI: 10.1016/j.foodchem.2024.139873] [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: 01/19/2024] [Revised: 05/02/2024] [Accepted: 05/26/2024] [Indexed: 06/10/2024]
Abstract
The kind of compounding emulsifier used and the amount of compounding have a significant impact on the emulsion's stability. In this study, the average particle size, Zeta potential, emulsification index, laser confocal microstructure, and rheological properties shows that the ratio of monoglyceride-xanthan gum and sucrose ester-xanthan gum could maintain the good stability of the emulsion in a certain range, and the monoglyceride and sucrose ester compounding could effectively improve the stability of the emulsion in a specific ratio (7:3). The results of fluorescence spectroscopy, Fourier transform infrared spectroscopy and sodium dodecyl sulfate polyacrylamide gel electrophoresis indicated that the simultaneous complexation of three substances was more likely to produce hydrophobic interactions with walnut proteins than the simultaneous complexation of two substances. Also confirmed were the hydrogen bonding connections between the proteins and the monoglyceride, sucrose ester, and xanthan gum. Monoglyceride and xanthan gum complexes were also found to stabilize more proteins.
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Affiliation(s)
- Yuqing Liu
- School of Food Science and Technology, Shihezi University, Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi 832003, China.
| | - Qingzhi Wu
- School of Food Science and Technology, Shihezi University, Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi 832003, China.
| | - Jian Zhang
- School of Food Science and Technology, Shihezi University, Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi 832003, China.
| | - Xiaoying Mao
- School of Food Science and Technology, Shihezi University, Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi 832003, China.
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Geng T, Pan L, Liu X, Dong D, Cui B, Guo L, Yuan C, Zhao M, Zhao H. Novel a-linolenic acid emulsions stabilized by octenyl succinylated starch -soy protein-epigallocatechin-3-gallate complexes: Characterization and antioxidant analysis. Food Chem 2024; 446:138878. [PMID: 38432138 DOI: 10.1016/j.foodchem.2024.138878] [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: 11/10/2023] [Revised: 02/18/2024] [Accepted: 02/25/2024] [Indexed: 03/05/2024]
Abstract
In this study, octenyl succinylated starch (OSAS)-soy protein (SP)-epigallocatechin-3-gallate (EGCG) complexes were designed to enhance the physical and oxidative stability of α-linolenic acid emulsions. Formations of OSAS-SP-EGCG complexes were confirmed via particle size, ξ-potential, together with fourier transform infrared (FTIR). A mixing ratio of 1:2 for OSAS to SP-EGCG resulted in ternary complexes with the highest contact angle (59.69°), indicating the hydrophobicity. Furthermore, the characteristics of α-linolenic acid emulsions (oil phase volume fractions (φ) of 10% and 20%) stabilized by OSAS-SP-EGCG complexes were investigated, including particle size, ξ-potential, emulsion stability, oxidative stability, and microstructure. These results revealed exceptional physical stability together with enhanced oxidative stability for these emulsions. Particularly, emulsions utilizing complexes having a 1:2 OSAS to SP-EGCG ratio exhibited superior emulsion stability. These findings provide theoretical support to the development of emulsions containing high levels of α-linolenic acid and for the broader application of α-linolenic acid in food products.
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Affiliation(s)
- Tenglong Geng
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Lidan Pan
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Xiaorui Liu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Die Dong
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Chao Yuan
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Meng Zhao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Haibo Zhao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
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Sepeidnameh M, Fazlara A, Hosseini SMH, Pourmahdi Borujeni M. Encapsulation of grape seed oil in oil-in-water emulsion using multilayer technology: Investigation of physical stability, physicochemical and oxidative properties of emulsions under the influence of the number of layers. Curr Res Food Sci 2024; 8:100771. [PMID: 38831922 PMCID: PMC11145428 DOI: 10.1016/j.crfs.2024.100771] [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: 02/16/2024] [Revised: 04/26/2024] [Accepted: 05/15/2024] [Indexed: 06/05/2024] Open
Abstract
Many studies have shown that grape seed oil (GSO) is one of the vegetable fats that are plentiful in essential fatty acids and can be used as a fat substitute or to modify fat in food products to reduce saturated fatty acids. However, due to its low solubility and high sensitivity to oxidation, it is necessary to develop delivery systems that can distribute GSO in food more effectively. Recently, the preparation of emulsions using the layer-by-layer (LBL) method has many advantages in delivering lipid-soluble functional compounds. This research was used to check the formation of GSO oil-loaded primary, secondary and tertiary multilayer emulsions stabilized by mixture of anionic gelatin, cationic chitosan, and anionic basil seed gum (BSG) as the aqueous phase at pH 5, prepared using a layer-by-layer electrostatic deposition technique. Multilayer emulsions prepared by GSO and a mixture of gelatin, chitosan, and BSG as the aqueous phase at pH 5. Finally, the effect of the number of layers on the physicochemical properties (particle size, viscosity, turbidity, refractive index, and physical stability) and oxidative stability (peroxide value, thiobarbituric acid value, and fatty acid profile) during the storage time (30 days) at two temperatures 25 °C & 4 °C was investigated. Also, the zeta potential and Fourier transform infrared spectroscopy (FTIR) of mono-layer and multi-layer emulsions were investigated. The results revealed that by increasing the number of layers of multi-layer emulsion of GSO, the stability has improved. Thus, the tertiary emulsion has been more effective than the other two emulsions in maintaining the physicochemical characteristics and stability over time (P < 0.001). Morphological characterization and FTIR spectroscopy results confirmed that gelatin, chitosan, and BSG were successfully loaded into the LBL emulsions. This study can improve the original percept of multilayer emulsions and promulgate their potential applications for the entire encapsulation of essential fatty acids to enrich and prevent peroxide attack.
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Affiliation(s)
- Marziyeh Sepeidnameh
- Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
| | - Ali Fazlara
- Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
| | | | - Mahdi Pourmahdi Borujeni
- Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
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Liu Y, Wu Q, Zhang J, Mao X. Effect of synergism of sucrose ester and xanthan gum on the stability of walnut milk. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1909-1919. [PMID: 37884470 DOI: 10.1002/jsfa.13075] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 09/06/2023] [Accepted: 10/27/2023] [Indexed: 10/28/2023]
Abstract
BACKGROUND Single emulsifiers have an effect on the stability of plant protein drinks, giving some improvement. Emulsifiers are more effective in maintaining emulsion stability when combined with polysaccharides such as xanthan gum. In this paper, we studied the food-grade emulsifier sucrose ester and measured the average particle size, polydispersity value, zeta potential, microrheological properties, microstructure and creaming index related to walnut protein emulsion by constructing a walnut protein emulsion simulation system. SDS-PAGE and low-field NMR were used to analyze the relative molecular masses of emulsions and the water distribution of emulsions, respectively, to further investigate the synergistic effects of sucrose esters and xanthan gum on the ease of emulsification and intrinsic mechanisms of different molecular weight proteins of walnut protein emulsions. RESULTS The results indicate that the synergistic effect of sucrose esters and xanthan gum was to stabilize emulsions better than single emulsifiers. Xanthan gum and protein may form protein-polysaccharide complexes, as well as the hydrophobic interaction between sucrose ester and xanthan gum. The properties of xanthan gum can improve the stability of the emulsion by affecting the mechanical properties of walnut protein emulsion, and the combination of sucrose ester and xanthan gum can better stabilize large protein molecules. CONCLUSION The results not only provide a theoretical basis for the stability of plant protein emulsion systems, but also provide technical support for the production and processing of large-molecule plant proteins into emulsions in this field for improving their stability, and also provide more possibilities for other types of emulsions. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yuqing Liu
- School of Food Science and Technology, Shihezi University, Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang, China
| | - Qingzhi Wu
- School of Food Science and Technology, Shihezi University, Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang, China
| | - Jian Zhang
- School of Food Science and Technology, Shihezi University, Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang, China
| | - Xiaoying Mao
- School of Food Science and Technology, Shihezi University, Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang, China
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Kamer DDA. Synergistic formulation approach for developing pea protein and guar gum enriched olive oil-in-water emulsion gels as solid fat substitutes: Formulation optimization, characterization, and molecular simulation. Int J Biol Macromol 2024; 257:128718. [PMID: 38101676 DOI: 10.1016/j.ijbiomac.2023.128718] [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: 05/29/2023] [Revised: 11/28/2023] [Accepted: 12/01/2023] [Indexed: 12/17/2023]
Abstract
This study aimed to optimize the formulation of olive oil-in-water (O/W) emulsion gels by incorporating Pea Protein (PP) and Guar Gum (GG) as alternative options for solid fats. The optimum rheological (consistency index, apparent viscosity, recovery) and texture (firmness) properties of the emulsion gels were obtained using a mixture of 2 % PP, 1 % GG, 60 % Olive Oil (OO), and 37 % Water (W). The blend of PP2/GG1 showed the highest results for recovery and firmness, 111.27 % and 33.89 g, respectively. PP/GG blend emulsion gels exhibited higher absolute ζ-potential values, ranging between -72.3 and -77.4 mV. The polydispersity index (PDI) ranged from 0.185 to 0.535, with the most uniform distributions found in the PP/GG blend emulsion gels. Strong phase separation resistance indicated strong stability of PP-GG complex emulsion gels. Higher PP concentrations decreased emulsion oxidation. FTIR and XRD research showed that PP and GG interact strongly, indicating good compatibility. The free binding energy of the most stable configuration of the molecules was -6.8 kcal mol-1, indicating a high affinity. PP interacted with GG through 9 amino acid residues, with notable residues being Asp 224, Thr 235, Ala 332, Ile 334, and Arg 336, and their respective interaction distances ranged between 2.69 Å and 3.87 Å.
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Ma W, Shan J, Wang M, Xie J, Chen Y, Sun N, Song Y, Hu X, Yu Q. Effects of Xanthan gum and Potassium carbonate on the quality and flavor properties of frozen Jiuniang doughs. Int J Biol Macromol 2023; 253:127191. [PMID: 37804886 DOI: 10.1016/j.ijbiomac.2023.127191] [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: 08/16/2023] [Revised: 09/06/2023] [Accepted: 09/29/2023] [Indexed: 10/09/2023]
Abstract
Chinese Jiuniang (CJ) is a flavorful and nutritious food, but underutilized in frozen dough (FD) production. In addition, frozen storage can harm FD's gluten structure and degrade quality and flavor. Therefore, the impacts of two excellent protective agents (XG-Xanthan Gum; PC-Potassium Carbonate) on frozen Jiuniang dough (F-JD) quality and flavor during dynamic freezing were investigated. The results suggested that adding XG conferred F-JD with good processing stability, maintained the bound water levels, stabilized rheological properties, diminished ice crystal damage to the protein structure, and inhibited the increase in frozen water content during the freezing process. In contrast, although PC reduced free water production during freezing, it increased dough hardness and offered less protein protection than XG. Additionally, GC-QTOF/MS analysis showed that adding XG during freezing increased the relative content of pleasant flavor compounds like Phenylethyl Alcohol and decreased undesirable ones like Hexanal. Moreover, PC lowered the relative content of undesirable flavor substances (Formic acid) but reduced the relative content of beneficial flavor compounds (1-Hexanol). Importantly, the study confirmed that XG maintained the new F-JD product's storage quality during dynamic freezing. In conclusion, this study broadens CJ's application possibilities and provides new insights into mechanisms for preserving F-JD's quality and flavor.
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Affiliation(s)
- Wenjie Ma
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Jialuo Shan
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Mengyao Wang
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Yi Chen
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Nan Sun
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Yiming Song
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Xiaobo Hu
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Qiang Yu
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
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Li M, Feng L, Xu Y, Nie M, Li D, Zhou C, Dai Z, Zhang Z, Zhang M. Rheological property, β-carotene stability and 3D printing characteristic of whey protein isolate emulsion gels by adding different polysaccharides. Food Chem 2023; 414:135702. [PMID: 36821919 DOI: 10.1016/j.foodchem.2023.135702] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 02/09/2023] [Accepted: 02/13/2023] [Indexed: 02/19/2023]
Abstract
Emulsion gels with unique structural and mechanical properties have promising applications in 3D food printing. The purpose of this paper was to investigate the rheological property, β-carotene stability and 3D printing characteristic of whey protein isolate (WPI) emulsion gels by adding guar gum (GG), locust bean gum (LBG), xanthan gum (XG) and gum arabic (GA). The results showed that all samples exhibited shear thinning behavior and elastic characteristic. XG could reduce water mobility and increase WHC of WPI emulsion gel. The disulfide bond was the main chemical molecular force of emulsion gels, and XG significantly increased the hydrophobic interactions. GG and LBG increased gel strength, hardness and gumminess, reduced springiness, cohesiveness and chewiness of emulsion gels. GG sample had the best printing performance, more uniform network structure and better stability of β-carotene. This study provided a theoretical basis for 3D printing functional food.
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Affiliation(s)
- Ming Li
- School of Food Biological Engineering, Jiangsu University, 212013 Zhenjiang, China; Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, 210014 Nanjing, China
| | - Lei Feng
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, 210014 Nanjing, China.
| | - Yayuan Xu
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, 210014 Nanjing, China
| | - Meimei Nie
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, 210014 Nanjing, China
| | - Dajing Li
- School of Food Biological Engineering, Jiangsu University, 212013 Zhenjiang, China; Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, 210014 Nanjing, China.
| | - Cunshan Zhou
- School of Food Biological Engineering, Jiangsu University, 212013 Zhenjiang, China
| | - Zhuqing Dai
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, 210014 Nanjing, China
| | - Zhongyuan Zhang
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, 210014 Nanjing, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China
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Su Y, Zhang W, Liu R, Chang C, Li J, Xiong W, Yang Y, Gu L. Emulsion-Templated Liquid Oil Structuring with Egg White Protein Microgel- Xanthan Gum. Foods 2023; 12:foods12091884. [PMID: 37174422 PMCID: PMC10177941 DOI: 10.3390/foods12091884] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 04/18/2023] [Accepted: 04/30/2023] [Indexed: 05/15/2023] Open
Abstract
In this study, oleogels were prepared by the emulsion-template method using egg-white protein microgel as a gelator and xanthan gum (XG) as thickener. The physicochemical properties of the emulsion and oleogels were investigated. The adsorption of protein on the surface of the oil droplet reached saturation when the protein microgel concentration reached 2%. The excess protein combined with XG and accumulated on the outer layer of the oleogel, which prevented the emulsion from flocculation, enhanced the oil-holding capacity of the oleogel, and had a positive effect on preventing the oxidation of oil. When the concentration of XG was less than 0.4%, the EWP microgel, combined with the XG, stabilized the emulsion. As the concentration of XG was greater than 0.4%, excessive XG in the emulsion improved the viscosity and mechanical properties of the emulsion to prevent the aggregation of oil droplets. However, the change in XG concentration had no significant effect on the oxidation of the oil.
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Affiliation(s)
- Yujie Su
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Wanqiu Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Ruidan Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Cuihua Chang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Junhua Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Wen Xiong
- Hunan Engineering & Technology Research Center for Food Flavors and Flavorings, Jinshi 415400, China
| | - Yanjun Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Luping Gu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Hunan Engineering & Technology Research Center for Food Flavors and Flavorings, Jinshi 415400, China
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Zhou X, Lei L, Zeng Y, Lu X, Liang F, Zhang L, Lin G. High salinity effects on the depletion attraction in colloid-polymer mixtures. J Colloid Interface Sci 2022; 631:155-164. [DOI: 10.1016/j.jcis.2022.10.164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2022] [Revised: 10/28/2022] [Accepted: 10/31/2022] [Indexed: 11/06/2022]
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10
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Chen Y, Sun Y, Ding Y, Ding Y, Liu S, Zhou X, Wu H, Xiao J, Lu B. Recent progress in fish oil-based emulsions by various food-grade stabilizers: Fabrication strategy, interfacial stability mechanism and potential application. Crit Rev Food Sci Nutr 2022; 64:1677-1700. [PMID: 36062818 DOI: 10.1080/10408398.2022.2118658] [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] [Indexed: 11/03/2022]
Abstract
Fish oil, rich in a variety of long-chain ω-3 PUFAs, is widely used in fortified foods due to its broad-spectrum health benefits. However, its undesired characteristics include oxidation sensitivity, poor water solubility, and fishy off-flavor greatly hinder its exploitation in food field. Over the past two decades, constructing fish oil emulsions to encapsulate ω-3 PUFAs for improving their physicochemical and functional properties has undergone great progress. This review mainly focuses on understanding the fabrication strategies, stabilization mechanism, and potential applications of fish oil emulsions, including fish oil microemulsions, nanoemulsions, double emulsions, Pickering emulsions and emulsion gels. Furthermore, the role of oil-water interfacial stabilizers in the fish oil emulsions stability will be discussed with a highlight on food-grade single emulsifiers and natural complex systems for achieving this purpose. Additionally, its roles and applications in food industry and nutrition field are delineated. Finally, possible innovative food trends and applications are highlighted, such as novel fish oil-based delivery systems construction (e.g., Janus emulsions and nutraceutical co-delivery systems), exploring digestion and absorption mechanisms and enhancing functional evaluation (e.g., nutritional supplement enhancer, and novel fortified/functional foods). This review provides a reference for the application of fish oil-based emulsion systems in future precision diet intervention implementations.
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Affiliation(s)
- Yufeng Chen
- College of Food Science and Technology, Zhejiang University of Technology, Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, National R&D Branch Center for Pelagic Aquatic Products Processing, Hangzhou, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
- College of Biosystems Engineering and Food Science, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China
| | - Yi Sun
- College of Food Science and Technology, Zhejiang University of Technology, Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, National R&D Branch Center for Pelagic Aquatic Products Processing, Hangzhou, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, National R&D Branch Center for Pelagic Aquatic Products Processing, Hangzhou, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Yicheng Ding
- College of Food Science and Technology, Zhejiang University of Technology, Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, National R&D Branch Center for Pelagic Aquatic Products Processing, Hangzhou, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Shulai Liu
- College of Food Science and Technology, Zhejiang University of Technology, Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, National R&D Branch Center for Pelagic Aquatic Products Processing, Hangzhou, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Xuxia Zhou
- College of Food Science and Technology, Zhejiang University of Technology, Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, National R&D Branch Center for Pelagic Aquatic Products Processing, Hangzhou, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Huawei Wu
- Ningbo Today Food Co Ltd, Ningbo, China
| | - Jianbo Xiao
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo-Ourense Campus, Ourense, Spain
| | - Baiyi Lu
- College of Biosystems Engineering and Food Science, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China
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Ren Z, Li X, Ma F, Zhang Y, Hu W, Khan MZH, Liu X. Oil-in-water emulsions prepared using high-pressure homogenisation with Dioscorea opposita mucilage and food-grade polysaccharides: guar gum, xanthan gum, and pectin. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113468] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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12
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Zhang W, Hao J, Yuan Y, Xu D. Influence of Carboxymethyl Cellulose on the Stability, Rheological Property, and in-vitro Digestion of Soy Protein Isolate (SPI)-Stabilized Rice Bran Oil Emulsion. Front Nutr 2022; 9:878725. [PMID: 35479744 PMCID: PMC9037688 DOI: 10.3389/fnut.2022.878725] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Accepted: 03/10/2022] [Indexed: 11/25/2022] Open
Abstract
In this study, carboxymethyl cellulose (CMC) was added to soybean protein isolate (SPI)-stabilized rice bran oil (RBO) emulsion to improve its physicochemical stability and free fatty acid (FFA) release characteristics. RBO emulsions stabilized by SPI and various contents of CMC were prepared and assessed by measuring zeta potential, particle size, transmission, and microstructure, the rheological properties were analyzed by dynamic shear rheometer. In addition, its chemical stability was characterized by a storage experiment, and the FFA release was explored by a simulated gastrointestinal tract (GIT) model. It showed that the negative charge of the droplets of RBO emulsion was increased with increasing CMC content. The decrease in transmission of SPI-stabilized RBO emulsion with increasing CMC content was due to the droplets not being free to move by the special network interaction and an increase in the viscosity. According to the determination of the reactive substances of lipid hydroperoxide and thiobarbituric acid during 30 days storage at 37°C, the chemical stability of the emulsion added with CMC was enhanced compared with the SPI-stabilized RBO emulsion. In-vitro digestion studies not only evaluated the structural changes of RBO emulsions at different stages, but also found that RBO emulsion with CMC showed a higher level of free fatty acids release in comparison with that without CMC. It indicated that the utilization of CMC can improve the bioavailability of RBO emulsions.
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Affiliation(s)
| | | | | | - Duoxia Xu
- Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing, China
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13
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Shen Y, Babu KS, Amamcharla J, Li Y. Emulsifying properties of pea protein/guar gum conjugates and mayonnaise application. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15564] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yanting Shen
- Department of Grain Science and Industry Kansas State University Manhattan KS 66506 USA
| | - Karthik Sajith Babu
- Department of Animal Sciences and Industry Food Science Institute Kansas State University Manhattan KS 66506 USA
| | - Jayendra Amamcharla
- Department of Animal Sciences and Industry Food Science Institute Kansas State University Manhattan KS 66506 USA
| | - Yonghui Li
- Department of Grain Science and Industry Kansas State University Manhattan KS 66506 USA
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14
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Zhou Y, Yue W, Luo Y, Luo Q, Liu S, Chen H, Qin W, Zhang Q. Preparation and stability characterization of soybean protein isolate/sodium alginate complexes-based nanoemulsions using high-pressure homogenization. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112607] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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15
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Krisanti EA, Kirana DP, Mulia K. Nanoemulsions containing Garcinia mangostana L. pericarp extract for topical applications: Development, characterization, and in vitro percutaneous penetration assay. PLoS One 2021; 16:e0261792. [PMID: 34941972 PMCID: PMC8700051 DOI: 10.1371/journal.pone.0261792] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Accepted: 12/09/2021] [Indexed: 11/25/2022] Open
Abstract
A highly stable oil-in-water nanoemulsion for topical applications, containing mangostins extracted from the pericarp of mangosteen (Garcinia mangostana L.), is a promising strategy to protect mangostins as well as to improve penetration of these important antioxidants through the skins. Nanoemulsions consisted of virgin coconut oil as the oil phase, Tween-80 and Span-80 as surfactants, and xanthan gum as the thickening agent, were prepared using the high-energy and low-energy emulsification methods. The nanoemulsions that were stable up to 28 days had oil droplet diameter of 220 nm to 353 nm and zeta potential of -46.9 mV to -63.7 mV. The accelerated stability test showed that the most stable nanoemulsions were those prepared using the low-energy emulsification method with an estimated shelf life of eleven months, composed of 11% oil phase, 17% surfactant, and 72% aqueous phase. The in vitro percutaneous penetration test for the nanoemulsion with added xanthan gum provided high cumulative skin penetration of mangostins of up to 114 μg/cm2. The results of this study indicate that virgin coconut oil-based nanoemulsions containing mangostins, prepared using the low-energy emulsification method, stabilized by xanthan gum and mixed at 40°C can prospectively be used for topical applications.
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Affiliation(s)
| | | | - Kamarza Mulia
- Department of Chemical Engineering, Universitas Indonesia, Depok, Indonesia
- * E-mail:
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16
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Villeneuve P, Bourlieu-Lacanal C, Durand E, Lecomte J, McClements DJ, Decker EA. Lipid oxidation in emulsions and bulk oils: a review of the importance of micelles. Crit Rev Food Sci Nutr 2021:1-41. [PMID: 34839769 DOI: 10.1080/10408398.2021.2006138] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Lipid oxidation is a major cause of quality deterioration in food products. In these foods, lipids are often present in a bulk or in emulsified forms. In both systems, the rate, extent and pathway of oxidation are highly dependent on the presence of colloidal structures and interfaces because these are the locations where oxidation normally occurs. In bulk oils, reverse micelles (association colloids) are present and are believed to play a crucial role on lipid oxidation. Conversely, in emulsions, surfactant micelles are present that also play a major role in lipid oxidation pathways. After a brief description of lipid oxidation and antioxidants mechanisms, this review discusses the current understanding of the influence of micellar structures on lipid oxidation. In particular, is discussed the major impact of the presence of micelles in emulsions, or reverse micelles (association colloids) in bulk oil on the oxidative stability of both systems. Indeed, both micelles in emulsions and associate colloids in bulk oils are discussed in this review as nanoscale structures that can serve as reservoirs of antioxidants and pro-oxidants and are involved in their transport within the concerned system. Their role as nanoreactors where lipid oxidation reactions occur is also commented.
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Affiliation(s)
- Pierre Villeneuve
- CIRAD, UMR QualiSud, Montpellier, France.,QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France
| | - Claire Bourlieu-Lacanal
- QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France.,UMR IATE, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | - Erwann Durand
- CIRAD, UMR QualiSud, Montpellier, France.,QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France
| | - Jérôme Lecomte
- CIRAD, UMR QualiSud, Montpellier, France.,QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France
| | | | - Eric A Decker
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
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17
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Li M, Ritzoulis C, Du Q, Liu Y, Ding Y, Liu W, Liu J. Recent Progress on Protein-Polyphenol Complexes: Effect on Stability and Nutrients Delivery of Oil-in-Water Emulsion System. Front Nutr 2021; 8:765589. [PMID: 34796195 PMCID: PMC8594825 DOI: 10.3389/fnut.2021.765589] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Accepted: 09/28/2021] [Indexed: 12/26/2022] Open
Abstract
Oil-in-water emulsions are widely encountered in the food and health product industries. However, the unsaturated fatty acids in emulsions are easily affected by light, oxygen, and heat, which leads to oxidation, bringing forward difficulties in controlling emulsion quality during transportation, storage, and retail. Proteins are commonly used as emulsifiers that can enhance the shelf, thermal and oxidation stability of emulsions. Polyphenols are commonly found in plants and members of the family have been reported to possess antioxidant, anticancer, and antimicrobial activities. Numerous studies have shown that binding of polyphenols to proteins can change the structure and function of the latter. In this paper, the formation of protein-polyphenol complexes (PPCs) is reviewed in relation to the latters' use as emulsifiers, using the (covalent or non-covalent) interactions between the two as a starting point. In addition, the effects polyphenol binding on the structure and function of proteins are discussed. The effects of proteins from different sources interacting with polyphenols on the emulsification, antioxidation, nutrient delivery and digestibility of oil-in-water emulsion are also summarized. In conclusion, the interaction between proteins and polyphenols in emulsions is complicated and still understudied, thereby requiring further investigation. The present review results in a critical appraisal of the relevant state-of-the-art with a focus on complexes' application potential in the food industry, including digestion and bioavailability studies.
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Affiliation(s)
- Minghui Li
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Christos Ritzoulis
- Department of Food Science and Technology, International Hellenic University, Thermi, Greece
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Qiwei Du
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Yefeng Liu
- Hangzhou Huadong Medicine Group Pharmaceutical Research Institute Co. Ltd., Hangzhou, China
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Weilin Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Jianhua Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
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18
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Fonseca JVDS, Batista JDF, de Oliveira MC, Diniz NCM, Lima MDS, Madruga MS, Magnani M, Borges GDSC. Low-fat and rich-fibers macauba (Acrocomia spp.) sauces: Physical and oxidative stability, nutritional quality and sensory characteristics. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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19
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Zhang M, Wang L, Liu Y, Li J. Effects of antioxidants, proteins, and their combination on emulsion oxidation. Crit Rev Food Sci Nutr 2021; 62:8137-8160. [PMID: 33998841 DOI: 10.1080/10408398.2021.1925869] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Lipid oxidation largely determines the quality of emulsion systems as well as their final products. Therefore, an increasing number of studies have focused on the control of lipid oxidation, particularly on its mechanism. In this review, we discuss the factors affecting the efficiency of antioxidants in emulsion systems, such as the free radical scavenging ability, specifically emphasizing on the interfacial behavior and the influence of surfactants on the interfacial distribution of antioxidants. To enhance the antioxidant efficiency of antioxidants in emulsion systems, we discussed whether the combination of antioxidants and proteins can improve antioxidant effects. The types, mixing applications, structures, interface behaviors, effects of surfactants on interfacial proteins, and the location of proteins are associated with the antioxidant effects of proteins in emulsion systems. Antioxidants and proteins can be combined in both covalent and non-covalent ways. The fabrication conditions, conjugation methods, interface behaviors, and characterization methods of these two combinations are also discussed. Our review provides useful information to guide better strategies for providing stability and controlling lipid oxidation in emulsions. The main challenges and future trends in controlling lipid oxidation in complex emulsion systems are also discussed.
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Affiliation(s)
- Mi Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Lifeng Wang
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
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20
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Vellido-Perez J, Ochando-Pulido J, Brito-de la Fuente E, Martinez-Ferez A. Novel emulsions–based technological approaches for the protection of omega–3 polyunsaturated fatty acids against oxidation processes – A comprehensive review. FOOD STRUCTURE-NETHERLANDS 2021. [DOI: 10.1016/j.foostr.2021.100175] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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21
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Huang Z, Brennan CS, Mohan MS, Stipkovits L, Zheng H, Kulasiri D, Guan W, Zhao H, Liu J. Milk lipid
in vitro
digestibility in wheat, corn and rice starch hydrogels. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14607] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Zhiguang Huang
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University P.O. Box 85084 Lincoln 7647 Christchurch New Zealand
- Riddet Research Institute Palmerston North 4442 New Zealand
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University P.O. Box 85084 Lincoln 7647 Christchurch New Zealand
- Riddet Research Institute Palmerston North 4442 New Zealand
- Tianjin Key Laboratory of Food and Biotechnology School of Biotechnology and Food Science Tianjin University of Commerce Tianjin 300134 China
| | - Maneesha S. Mohan
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University P.O. Box 85084 Lincoln 7647 Christchurch New Zealand
| | - Letitia Stipkovits
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University P.O. Box 85084 Lincoln 7647 Christchurch New Zealand
| | - Haotian Zheng
- Department of Food, Bioprocessing and Nutrition Sciences Southeast Dairy Foods Research Center Raleigh NC 27695 USA
| | - Don Kulasiri
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University P.O. Box 85084 Lincoln 7647 Christchurch New Zealand
| | - Wenqiang Guan
- Tianjin Key Laboratory of Food and Biotechnology School of Biotechnology and Food Science Tianjin University of Commerce Tianjin 300134 China
| | - Hui Zhao
- Tianjin Key Laboratory of Food and Biotechnology School of Biotechnology and Food Science Tianjin University of Commerce Tianjin 300134 China
| | - Jianfu Liu
- Tianjin Key Laboratory of Food and Biotechnology School of Biotechnology and Food Science Tianjin University of Commerce Tianjin 300134 China
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22
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Bassijeh A, Ansari S, Hosseini SMH. Astaxanthin encapsulation in multilayer emulsions stabilized by complex coacervates of whey protein isolate and Persian gum and its use as a natural colorant in a model beverage. Food Res Int 2020; 137:109689. [DOI: 10.1016/j.foodres.2020.109689] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 08/10/2020] [Accepted: 09/06/2020] [Indexed: 12/17/2022]
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23
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Singh H, Thakur S, Sahajpal NS, Singh H, Singh A, Sohal HS, Jain SK. Recent Advances in the Novel Formulation of Docosahexaenoic Acid for Effective Delivery, Associated Challenges and Its Clinical Importance. Curr Drug Deliv 2020; 17:483-504. [DOI: 10.2174/1567201817666200512103402] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2019] [Revised: 01/03/2020] [Accepted: 02/02/2020] [Indexed: 11/22/2022]
Abstract
Docosahexaenoic Acid (DHA) is an essential polyunsaturated omega-3 fatty acid, and a fundamental structural component of the phospholipid membranes, especially of neural and retinal cells. DHA is found to be critical for the normal development and functioning of neurons and synaptogenesis in the brain, and is required during pre- and post-natal stages of life. DHA has also been observed to exhibit neuroprotective, cardioprotective, and anti-inflammatory properties. However, geographical dietary variations and poor economic conditions lead to insufficient DHA levels resulting in various health deficits like improper brain development, cognitive disorders, and other clinical complications. Thus, to prevent its deficiency-induced derangements, several authorities recommend DHA as a supplement during pregnancy, infancy, and throughout adulthood. In past decades, the soft gelatin capsule was only feasible resolute of DHA, but due to their limitations and invention of new technologies; it led to the development of new dosage forms with improved physicochemical characteristics of DHA. This article will discuss in detail about the role of DHA in brain development, microalgae oil as an emerging source of DHA, clinical- and pharmacological-activities of DHA, issues related to DHA oil, current formulation of DHA along with their application, limitations, and strategies used for improvement and future prospectives.
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Affiliation(s)
- Harmanpreet Singh
- Department of Pharmaceutical Sciences, Guru Nanak Dev University, Amritsar 143105, Punjab, India
| | - Shubham Thakur
- Department of Pharmaceutical Sciences, Guru Nanak Dev University, Amritsar 143105, Punjab, India
| | - Nikhil Shri Sahajpal
- Department of Pharmaceutical Sciences, Guru Nanak Dev University, Amritsar 143105, Punjab, India
| | - Harjeet Singh
- Department of Pharmaceutical Sciences, Guru Nanak Dev University, Amritsar 143105, Punjab, India
| | - Amrinder Singh
- Department of Pharmaceutical Sciences, Guru Nanak Dev University, Amritsar 143105, Punjab, India
| | - Harminder Singh Sohal
- Department of Orthopaedics, Government Medical College, Amritsar 143001, Punjab, India
| | - Subheet Kumar Jain
- Department of Pharmaceutical Sciences, Guru Nanak Dev University, Amritsar 143105, Punjab, India
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24
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Addition of cationic guar-gum and oleic acid improved the stability of plasma emulsions prepared with enzymatically hydrolyzed egg yolk. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105827] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/08/2022]
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25
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Jaberi R, Pedram Nia A, Naji-Tabasi S, Elhamirad AH, Shafafi Zenoozian M. Rheological and structural properties of oleogel base on soluble complex of egg white protein and xanthan gum. J Texture Stud 2020; 51:925-936. [PMID: 32712998 DOI: 10.1111/jtxs.12552] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 07/09/2020] [Accepted: 07/19/2020] [Indexed: 11/29/2022]
Abstract
Oleogels can be used to provide solid-like properties without using high levels of saturated fatty acids. In this study, the edible oleogels structure developed based on egg white protein (EWP) (5%) and xanthan gum (XG) (0%, 1%, 0.5%, and 0.75% wt/wt) complex by using aerogels system as a template for oleogel preparation. The effect of pH on the EWP-XG mixture indicated the creation of a soluble complex of EWP-XG in pH 5.5. The Fourier-transform infrared spectroscopy confirmed the interaction between EWP and XG. The amount of absorbed oil was considerably higher in EWP-XG aerogels. SEM showed a soft surface in EWP 5% aerogel, which can be the reason for its less oil absorption. The aerogel and oleogel including more XG concentration had a stronger network structure and created more elastic oleogels. The light microscopy images revealed by increasing of XG concentration, the structure of protein gel mesh became more compact and regular. The XRD patterns of the aerogels did not show any clear differences between crystallinity of the samples. Therefore, it can be concluded that the aerogels based on the structuring of EWP-XG complexes have a high potential as a three-dimensional network for the oil absorption and creating oleogel.
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Affiliation(s)
- Reza Jaberi
- Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
| | - Ahmad Pedram Nia
- Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
| | - Sara Naji-Tabasi
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Amir Hossein Elhamirad
- Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
| | - Masoud Shafafi Zenoozian
- Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
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26
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Boonlao N, Shrestha S, Sadiq MB, Anal AK. Influence of whey protein-xanthan gum stabilized emulsion on stability and in vitro digestibility of encapsulated astaxanthin. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109859] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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27
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Ping-Ping W, Wen-Duo W, Chun C, Xiong F, Rui-Hai L. Effect of Fructus Mori. bioactive polysaccharide conjugation on improving functional and antioxidant activity of whey protein. Int J Biol Macromol 2020; 148:761-767. [PMID: 31978477 DOI: 10.1016/j.ijbiomac.2020.01.195] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2019] [Revised: 01/16/2020] [Accepted: 01/20/2020] [Indexed: 11/29/2022]
Abstract
Whey protein with high biological and technological values is an excellent source of nutrition. However, the limited functional properties prevent its widespread applications in food industry. In this study, the whey protein functionality was improved via glycation with mulberry fruit polysaccharide by Maillard reaction. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis profile and free amino groups determination confirmed the glycation occurred between whey protein and mulberry fruit polysaccharide. The emulsion capacity and stability of the conjugates were 1.40-fold and 1.52-fold higher than that of whey protein. The conjugates also exhibited remarkably improved antioxidant activity. The fish oil emulsion coated by conjugates demonstrated smaller droplet size, better storage and oxidative stability than that stabilized by whey protein. The findings would be of vital importance for updated understanding of the modification in emulsifying properties of proteins by glycation with natural bioactive polysaccharides as well as for the development of healthy foods.
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Affiliation(s)
- Wang Ping-Ping
- School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China
| | - Wang Wen-Duo
- School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China; SCUT-Zhuhai Institute of Modern Industrial Innovation, Zhuhai 519715, China
| | - Chen Chun
- School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China; Guangzhou Institute of Modern Industrial Technology, Nansha 511458, China.
| | - Fu Xiong
- School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China; SCUT-Zhuhai Institute of Modern Industrial Innovation, Zhuhai 519715, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
| | - Liu Rui-Hai
- Department of Food Science, Stocking Hall, Cornell University, Ithaca, NY 14853, USA
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28
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Riquelme N, Sepúlveda C, Arancibia C. Influence of Ternary Emulsifier Mixtures on Oxidative Stability of Nanoemulsions Based on Avocado Oil. Foods 2020; 9:E42. [PMID: 31947752 PMCID: PMC7022498 DOI: 10.3390/foods9010042] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Revised: 12/31/2019] [Accepted: 01/01/2020] [Indexed: 12/20/2022] Open
Abstract
The aim of this work was to study the effect of two emulsifiers (M1: SL-soy lecithin, Tw80-Tween 80 and CasCa-calcium caseinate and M2: SL-soy lecithin, Tw80-Tween 80 and SE-sucrose esters) on the oxidative stability of avocado oil-based nanoemulsions. Oil-in-water nanoemulsions were prepared using 3.6% w/w of two emulsifier mixtures, which were optimized by mixture experimental design in order to minimize particle size (PS) and polydispersity index (PdI). Then, the oxidative stability of nanoemulsions was evaluated through both an induction period and a quantification of hydroperoxides and thiobarbituric acid reactive species (TBARs) under accelerated storage conditions. The simplex-centroid mixture design showed that PS and PdI varied when proportions of different emulsifiers were modified, obtaining an optimized concentration for each mixture of: 85% SL, 10% Tw80 and 5%CasCa (M1) and 85% SL, 7.4% Tw80 and 7.6% SE (M2) that produced nanoemulsions with PS ~116 nm and PdI < 0.2. Nanoemulsions elaborated with M1 and M2 presented similar particle characteristics and physical stability to the control sample with Tw80. However, M1 nanoemulsions were more stable against lipid oxidation, since they showed the highest induction period and lower formation of hydroperoxides and TBARs during storage.
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Affiliation(s)
- Natalia Riquelme
- Food Science and Technology Department, Technological Faculty, Universidad de Santiago de Chile, Obispo Umaña 050, Estación Central 9170201, Chile; (N.R.); (C.S.)
- Food Science and Chemical Technology Department, Universidad de Chile, Santos Dumont 964, Independencia 8380494, Chile
| | - Camila Sepúlveda
- Food Science and Technology Department, Technological Faculty, Universidad de Santiago de Chile, Obispo Umaña 050, Estación Central 9170201, Chile; (N.R.); (C.S.)
| | - Carla Arancibia
- Food Science and Technology Department, Technological Faculty, Universidad de Santiago de Chile, Obispo Umaña 050, Estación Central 9170201, Chile; (N.R.); (C.S.)
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29
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Stability of emulsion stabilized by low-concentration soybean protein isolate: Effects of insoluble soybean fiber. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105232] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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30
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Optimization of Scorpion Protein Extraction and Characterization of the Proteins' Functional Properties. Molecules 2019; 24:molecules24224103. [PMID: 31766309 PMCID: PMC6891329 DOI: 10.3390/molecules24224103] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2019] [Revised: 11/05/2019] [Accepted: 11/06/2019] [Indexed: 11/17/2022] Open
Abstract
Scorpion has long been used in traditional Chinese medicine, because whole scorpion body extract has anti-cancer, analgesic, anti-thrombotic blood anti-coagulation, immune modulating, anti-epileptic, and other functions. The purpose of this study was to find an efficient extraction method and investigate some of physical and chemical parameters, like water solubility, emulsification, foaming properties, and oil-holding capacity of obtained scorpion proteins. Response surface methodology (RSM) was used for the determination of optimal parameters of ultrasonic extraction (UE). Based on single factor experiments, three factors (ultrasonic power (w), liquid/solid (mL/g) ratio, and extraction time (min)) were used for the determination of scorpion proteins (SPs). The order of the effects of the three factors on the protein content and yield were ultrasonic power > extraction time > liquid/solid ratio, and the optimum conditions of extraction proteins were as follows: extraction time = 50.00 min, ultrasonic power = 400.00 w, and liquid/solid ratio = 18.00 mL/g. For the optimal conditions, the protein content of the ultrasonic extraction and yield were 78.94% and 24.80%, respectively. The solubility, emulsification and foaming properties, and water and oil holding capacity of scorpion proteins were investigated. The results of this study suggest that scorpion proteins can be considered as an important ingredient and raw material for the creation of water-soluble supramolecular complexes for drugs.
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31
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Physicochemical properties and conformations of water-soluble peach gums via different preparation methods. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.03.049] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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32
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Hou P, Pu F, Zou H, Diao M, Zhao C, Xi C, Zhang T. Whey protein stabilized nanoemulsion: A potential delivery system for ginsenoside Rg3 whey protein stabilized nanoemulsion: Potential Rg3 delivery system. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.100427] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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33
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Singh H, Singh J, Singh SK, Singh N, Paul S, Sohal HS, Gupta U, Jain SK. Vitamin E TPGS based palatable, oxidatively and physically stable emulsion of microalgae DHA oil for infants, children and food fortification. J DISPER SCI TECHNOL 2019. [DOI: 10.1080/01932691.2019.1634587] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Harmanpreet Singh
- Department of Pharmaceutical Sciences, Guru Nanak Dev University , Amritsar , Punjab , India
| | - Jasvinder Singh
- Cancer Pharmacology Division, CSIR-Indian Institute of Integrative Medicine , Jammu , Jammu & Kashmir , India
| | - Shashank K. Singh
- Cancer Pharmacology Division, CSIR-Indian Institute of Integrative Medicine , Jammu , Jammu & Kashmir , India
| | - Narpinder Singh
- Department of Food Science and Technology, Guru Nanak Dev University , Amritsar , Punjab , India
| | - Surinder Paul
- Department of Pathology, Government Medical College , Amritsar , Punjab , India
| | | | - Umesh Gupta
- Department of Pharmacy, Central University of Rajasthan , Ajmer , Rajasthan , India
| | - Subheet Kumar Jain
- Department of Pharmaceutical Sciences, Guru Nanak Dev University , Amritsar , Punjab , India
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Abdulrazzaq AM, Badr M, Gammoh O, Abu Khalil AA, Ghanim BY, Alhussainy TM, Qinna NA. Hepatoprotective Actions of Ascorbic Acid, Alpha Lipoic Acid and Silymarin or Their Combination Against Acetaminophen-Induced Hepatotoxicity in Rats. ACTA ACUST UNITED AC 2019; 55:medicina55050181. [PMID: 31117289 PMCID: PMC6571961 DOI: 10.3390/medicina55050181] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2018] [Revised: 01/31/2019] [Accepted: 05/14/2019] [Indexed: 12/13/2022]
Abstract
Background and objectives: Ascorbic acid, alpha lipoic acid (ALA) and silymarin are well-known antioxidants that have hepatoprotective effects. This study aims to investigate the effects of these three compounds combined with attenuating drug-induced oxidative stress and cellular damage, taking acetaminophen (APAP)-induced toxicity in rats as a model both in vivo and in vitro. Materials and Methods: Freshly cultured primary rat hepatocytes were treated with ascorbic acid, ALA, silymarin and their combination, both with and without the addition of APAP to evaluate their in vitro impact on cell proliferation and mitochondrial activity. In vivo study was performed on rats supplemented with the test compounds or their combination for one week followed by two toxic doses of APAP. Results: Selected liver function tests and oxidative stress markers including superoxide dismutase (SOD), malondialdehyde (MDA) and oxidized glutathione (GSSG) were detected. The in vivo results showed that all three pretreatment compounds and their combination prevented elevation of SOD and GSSG serum levels indicating a diminished burden of oxidative stress. Moreover, ascorbic acid, ALA and silymarin in combination reduced serum levels of liver enzymes; however, silymarin markedly maintained levels of all parameters to normal ranges. Silymarin either alone or combined with ascorbic acid and ALA protected cultured rat hepatocytes and increased cellular metabolic activity. The subjected agents were capable of significantly inhibiting the presence of oxidative stress induced by APAP toxicity and the best result for protection was seen with the use of silymarin. Conclusions: The measured liver function tests may suggest an augmented hepatoprotection of the combination preparation than when compared individually.
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Affiliation(s)
- Anmar M Abdulrazzaq
- Department of Pharmacology and Biomedical Sciences, Faculty of Pharmacy and Medical Sciences, University of Petra, P.O. Box 961343, Amman 11196, Jordan.
| | - Mujtaba Badr
- University of Petra Pharmaceutical Center (UPPC), University of Petra, P.O. Box 961343, Amman 11196, Jordan.
| | - Omar Gammoh
- Department of Pharmacy, Faculty of Health Sciences, American University of Madaba, P.O. Box 2882, Madaba 11821, Jordan.
| | - Asad A Abu Khalil
- University of Petra Pharmaceutical Center (UPPC), University of Petra, P.O. Box 961343, Amman 11196, Jordan.
| | - Bayan Y Ghanim
- University of Petra Pharmaceutical Center (UPPC), University of Petra, P.O. Box 961343, Amman 11196, Jordan.
| | - Tawfiq M Alhussainy
- Department of Pharmacology and Biomedical Sciences, Faculty of Pharmacy and Medical Sciences, University of Petra, P.O. Box 961343, Amman 11196, Jordan.
| | - Nidal A Qinna
- Department of Pharmacology and Biomedical Sciences, Faculty of Pharmacy and Medical Sciences, University of Petra, P.O. Box 961343, Amman 11196, Jordan.
- University of Petra Pharmaceutical Center (UPPC), University of Petra, P.O. Box 961343, Amman 11196, Jordan.
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Pernin A, Bosc V, Soto P, Le Roux E, Maillard M. Lipid Oxidation in Oil‐in‐Water Emulsions Rich in Omega‐3: Effect of Aqueous Phase Viscosity, Emulsifiers, and Antioxidants. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800462] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Aurélia Pernin
- Ingénierie Procédés AlimentsAgroParisTech, INRAUniversité Paris‐Saclay1 avenue des Olympiades91300 MassyFrance
| | - Véronique Bosc
- Ingénierie Procédés AlimentsAgroParisTech, INRAUniversité Paris‐Saclay1 avenue des Olympiades91300 MassyFrance
| | - Paola Soto
- Ingénierie Procédés AlimentsAgroParisTech, INRAUniversité Paris‐Saclay1 avenue des Olympiades91300 MassyFrance
| | - Even Le Roux
- Ingénierie Procédés AlimentsAgroParisTech, INRAUniversité Paris‐Saclay1 avenue des Olympiades91300 MassyFrance
| | - Marie‐Noëlle Maillard
- Ingénierie Procédés AlimentsAgroParisTech, INRAUniversité Paris‐Saclay1 avenue des Olympiades91300 MassyFrance
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36
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Han J, Du Y, Shang W, Yan J, Wu H, Zhu B, Xiao H. Fabrication of surface-active antioxidant biopolymers by using a grafted scallop (Patinopecten yessoensis) gonad protein isolate–epigallocatechin gallate (EGCG) conjugate: improving the stability of tuna oil-loaded emulsions. Food Funct 2019; 10:6752-6766. [DOI: 10.1039/c9fo01723b] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A novel antioxidant system was developed to improve stability of tuna oil-loaded emulsions.
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Affiliation(s)
- Jiarun Han
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian Liaoning 116034
- China
| | - Yinan Du
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian Liaoning 116034
- China
| | - Wenhui Shang
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian Liaoning 116034
- China
| | - Jianan Yan
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian Liaoning 116034
- China
| | - Haitao Wu
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian Liaoning 116034
- China
- National Engineering Research Center of Seafood
| | - Beiwei Zhu
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian Liaoning 116034
- China
- National Engineering Research Center of Seafood
| | - Hang Xiao
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
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37
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Li Y, Jin H, Sun X, Sun J, Liu C, Liu C, Xu J. Physicochemical Properties and Storage Stability of Food Protein-Stabilized Nanoemulsions. NANOMATERIALS 2018; 9:nano9010025. [PMID: 30585224 PMCID: PMC6359652 DOI: 10.3390/nano9010025] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/29/2018] [Revised: 12/17/2018] [Accepted: 12/18/2018] [Indexed: 01/01/2023]
Abstract
This study investigated the preparation and properties of corn oil nanoemulsions stabilized by peanut protein isolate (PPI), rice bran protein isolate (RBPI), soybean protein isolate (SPI), and whey protein isolate (WPI). The mean droplet diameter of four protein-stabilized nanoemulsions prepared via ultrasound method was less than 245 nm. PPI-stabilized nanoemulsions showed better stability for 4 weeks, while the mean droplet diameter of RBPI-stabilized nanoemulsions had exceeded 1000 nm during the third week of storage. Fourier transform infrared and interfacial tension (IT) analysis showed that the higher level of disordered structure and lower IT of proteins made the stability of nanoemulsions better. Moreover, bivariate correlation analysis discovered that α-helix (p < 0.01) and β-turn (p < 0.05) of proteins were related to the mean droplet diameter of nanoemulsions, the random coil (p < 0.05) was related to the zeta potential of nanoemulsions. This study provided new idea for the relationship between the structure of protein and properties of protein-stabilized nanoemulsions.
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Affiliation(s)
- Yangyang Li
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Hua Jin
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Xiaotong Sun
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Jingying Sun
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Chang Liu
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Chunhong Liu
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Jing Xu
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
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38
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Vicente J, Pereira LJB, Bastos LPH, de Carvalho MG, Garcia-Rojas EE. Effect of xanthan gum or pectin addition on Sacha Inchi oil-in-water emulsions stabilized by ovalbumin or tween 80: Droplet size distribution, rheological behavior and stability. Int J Biol Macromol 2018; 120:339-345. [DOI: 10.1016/j.ijbiomac.2018.08.041] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2018] [Revised: 08/02/2018] [Accepted: 08/08/2018] [Indexed: 01/27/2023]
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39
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Sepeidnameh M, Hosseini SMH, Niakosari M, Mesbahi GR, Yousefi GH, Golmakani MT, Nejadmansouri M. Physicochemical properties of fish oil in water multilayer emulsions prepared by a mixture of whey protein isolate and water-soluble fraction of Farsi gum. Int J Biol Macromol 2018; 118:1639-1647. [DOI: 10.1016/j.ijbiomac.2018.07.007] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2018] [Revised: 06/22/2018] [Accepted: 07/03/2018] [Indexed: 10/28/2022]
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40
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Chaves MA, Oseliero Filho PL, Jange CG, Sinigaglia-Coimbra R, Oliveira CLP, Pinho SC. Structural characterization of multilamellar liposomes coencapsulating curcumin and vitamin D3. Colloids Surf A Physicochem Eng Asp 2018. [DOI: 10.1016/j.colsurfa.2018.04.018] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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41
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Cai Y, Deng X, Liu T, Zhao M, Zhao Q, Chen S. Effect of xanthan gum on walnut protein/xanthan gum mixtures, interfacial adsorption, and emulsion properties. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.01.006] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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42
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Comunian TA, Ravanfar R, Selig MJ, Abbaspourrad A. Influence of the protein type on the stability of fish oil in water emulsion obtained by glass microfluidic device. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.09.025] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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43
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Physical properties and stability evaluation of fish oil-in-water emulsions stabilized using thiol-modified β-lactoglobulin fibrils-chitosan complex. Food Res Int 2018; 105:482-491. [DOI: 10.1016/j.foodres.2017.11.034] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2017] [Revised: 11/10/2017] [Accepted: 11/19/2017] [Indexed: 01/13/2023]
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44
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Improved oxidative stability of fish oil emulsion by grafted ovalbumin-catechin conjugates. Food Chem 2018; 241:60-69. [DOI: 10.1016/j.foodchem.2017.08.055] [Citation(s) in RCA: 86] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2017] [Revised: 07/26/2017] [Accepted: 08/17/2017] [Indexed: 01/08/2023]
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45
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Owens C, Griffin K, Khouryieh H, Williams K. Creaming and oxidative stability of fish oil-in-water emulsions stabilized by whey protein-xanthan-locust bean complexes: Impact of pH. Food Chem 2018; 239:314-322. [DOI: 10.1016/j.foodchem.2017.06.096] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2016] [Revised: 05/13/2017] [Accepted: 06/17/2017] [Indexed: 11/26/2022]
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46
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You S, Chang H, Yin Q, Qi W, Wang M, Su R, He Z. Utilization of whey powder as substrate for low-cost preparation of β-galactosidase as main product, and ethanol as by-product, by a litre-scale integrated process. BIORESOURCE TECHNOLOGY 2017; 245:1271-1276. [PMID: 28893497 DOI: 10.1016/j.biortech.2017.08.092] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/28/2017] [Revised: 08/15/2017] [Accepted: 08/16/2017] [Indexed: 06/07/2023]
Abstract
Whey powder, a by-product of dairy industry, is an attractive raw material for value-added products. In this study, utilization of whey powder as substrate for low-cost preparation of β-galactosidase as main product and ethanol as by-product were investigated by a litre-scale integrated strategy, encompassing fermentation, isolation, permeabilization and spray drying. Firstly, through development of low-cost industrial culture and fed-batch strategies by Kluyveromyces lactis, 119.30U/mL β-galactosidase activity and 16.96mg/mL by-product ethanol were achieved. Afterward, an up-dated mathematic model for the recycling permeabilization was established successfully and 30.4g cells sediment isolated from 5L fermentation broth were permeabilized completely by distilled ethanol from broth supernatant. Then β-galactosidase product with 5.15U/mg from protection of gum acacia by spray drying was obtained. Furthermore, by-product ethanol with 31.08% (v/v) was achieved after permeabilization. Therefore, the integrated strategy using whey powder as substrate is a feasible candidate for industrial-scale implementation.
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Affiliation(s)
- Shengping You
- Chemical Engineering Research Center, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China
| | - Hongxing Chang
- Chemical Engineering Research Center, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China
| | - Qingdian Yin
- Chemical Engineering Research Center, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China
| | - Wei Qi
- Chemical Engineering Research Center, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China; State Key Laboratory of Chemical Engineering, Tianjin University, Tianjin 300072, PR China; Collaborative Innovation Center of Chemical Science and Engineering (Tianjin), Tianjin 300072, PR China; Tianjin Key Laboratory of Membrane Science and Desalination Technology, Tianjin University, Tianjin 300072, PR China.
| | - Mengfan Wang
- Chemical Engineering Research Center, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China; Tianjin Key Laboratory of Membrane Science and Desalination Technology, Tianjin University, Tianjin 300072, PR China
| | - Rongxin Su
- Chemical Engineering Research Center, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China; State Key Laboratory of Chemical Engineering, Tianjin University, Tianjin 300072, PR China; Collaborative Innovation Center of Chemical Science and Engineering (Tianjin), Tianjin 300072, PR China; Tianjin Key Laboratory of Membrane Science and Desalination Technology, Tianjin University, Tianjin 300072, PR China
| | - Zhimin He
- Chemical Engineering Research Center, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China; State Key Laboratory of Chemical Engineering, Tianjin University, Tianjin 300072, PR China
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47
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Influence of anionic polysaccharides on the physical and oxidative stability of hydrolyzed rice glutelin emulsions: Impact of polysaccharide type and pH. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.05.018] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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48
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Shen X, Zhao C, Guo M. Effects of high intensity ultrasound on acid-induced gelation properties of whey protein gel. ULTRASONICS SONOCHEMISTRY 2017; 39:810-815. [PMID: 28733010 DOI: 10.1016/j.ultsonch.2017.05.039] [Citation(s) in RCA: 62] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/25/2017] [Revised: 05/27/2017] [Accepted: 05/29/2017] [Indexed: 05/24/2023]
Abstract
Pre-heated whey protein isolate (WPI) solution (10% w/v, 85°C for 30min) was prepared and subjected to high-intensity ultrasound (HUS, 20kHz) at different durations (5-40min) before acidification to determine the effects of HUS on glucono-δ-lactone (GDL)-induced gelation properties of whey protein gel. Results showed that HUS reduced the particle size and increased surface free sulfhydryl groups of pre-heated whey protein solution. Free sulfhydryl (-SH) content of the acid-induced WPI gels (GIWG) and protein solubility in presence of 8M urea were significantly reduced (P<0.05) by HUS (20 or 40min), indicating that HUS facilitated formation of more disulfide bonds during/after the gelation process. HUS significantly increased (P<0.05) the water holding capacity (WHC), gel strength, gel firmness (G') as well as the frequency dependence of GIWG. The WHC, gel strength and gel firmness were positively correlated with surface free -SH content of pre-heated WPI and negatively correlated with particle size of pre-heated WPI and free -SH content of GIWG. The results indicated that high intensity ultrasound could be used for modifying whey protein to improve its gelling properties.
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Affiliation(s)
- Xue Shen
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Changhui Zhao
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Mingruo Guo
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China; Department of Food Science, Northeast Agriculture University, Harbin 150030, China; Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington, VT 05405, USA.
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49
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Ma T, Zhu H, Wang J, Wang Q, Yu L(L, Sun B. Influence of extraction and solubilizing treatments on the molecular structure and functional properties of peanut protein. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.01.037] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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50
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Borreani J, Espert M, Salvador A, Sanz T, Quiles A, Hernando I. Oil-in-water emulsions stabilised by cellulose ethers: stability, structure and in vitro digestion. Food Funct 2017; 8:1547-1557. [DOI: 10.1039/c7fo00159b] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Cellulose ether emulsions have good physical and oxidative stability and can delay in vitro lipid digestion. HMC emulsions inhibit lipolysis more than others and could enhance gastric fullness and satiety.
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Affiliation(s)
- Jennifer Borreani
- Food Microstructure and Chemistry Research Group
- Department of Food Technology
- Universitat Politècnica de València
- Valencia
- Spain
| | - María Espert
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC)
- Valencia
- Spain
| | - Ana Salvador
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC)
- Valencia
- Spain
| | - Teresa Sanz
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC)
- Valencia
- Spain
| | - Amparo Quiles
- Food Microstructure and Chemistry Research Group
- Department of Food Technology
- Universitat Politècnica de València
- Valencia
- Spain
| | - Isabel Hernando
- Food Microstructure and Chemistry Research Group
- Department of Food Technology
- Universitat Politècnica de València
- Valencia
- Spain
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