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Hashemi B, Varidi M, Assadpour E, Zhang F, Jafari SM. Natural oleogelators for the formulation of oleogels by considering their rheological and textural perspective; a review. Int J Biol Macromol 2024; 259:129246. [PMID: 38199553 DOI: 10.1016/j.ijbiomac.2024.129246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Revised: 12/19/2023] [Accepted: 01/03/2024] [Indexed: 01/12/2024]
Abstract
A well-known method for reducing or swapping out undesirable and controversial fats in food is oleogelation. To quantify the effects of droplets-particle inclusion on the textural aspects of gelled systems, a thorough understanding of rheological behavior of oleogels (OGs) is necessary. Otherwise stated, a rational grasp of rheological characterization is essential for food development, optimization, and processing (when touching or putting food into the mouth, rheological flow qualities influence our perception). This narrative review primarily intends to investigate rheological and textural characteristics of various oleogelator-based OGs, such as operative connection between hardness, distortion, stresses, and rheological parameters like viscosity, elasticity, and viscoelasticity, as well as flow behavior and recovery. Expanding oleogelators concentration and synergistic interactions between them increase robustness and moduli values, as compared to single oleogelators. However, given the lack of information on the connection between the OGs' macroscopic rheological characteristics and their microstructural characteristics, this review presents state-of-the-art overview of various oleogelator-based OGs, highlighting the importance of structure-rheology relationships of OGs to provide advanced knowledge on the development of innovative OGs.
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Affiliation(s)
- Behnaz Hashemi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mehdi Varidi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Fuyuan Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
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2
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Cheng K, Pan Y, Han Z, Wang Z, Sun Q, Wei S, Xia Q, Liu Y, Liu S, Shao JH. A sight of self-assembly mechanism in fish oil oleogels: Phase transition, crystal structure and non-covalent interaction. Food Chem 2024; 433:137323. [PMID: 37678124 DOI: 10.1016/j.foodchem.2023.137323] [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: 03/31/2023] [Revised: 08/17/2023] [Accepted: 08/28/2023] [Indexed: 09/09/2023]
Abstract
Fish oils contain ω-3 polyunsaturated fatty acids (PUFAs), but easily cause quality deterioration due to the oxidation. Beeswax-based oleogels could wrap fish oils by beeswax self-assembly. The phase transition, crystal structure and non-covalent interaction were investigated to reveal the self-assembly mechanism from the perspective of beeswax and oil phase characteristics. The results indicated that high unsaturation degree, PUFAs and beeswax additions promoted phase transition, SFC and stable crystal networks. The changes of crystal structures were ascribed to the polymorphism and polymorphic transition. β-Polymorphs could form crystal networks, and β'-polymorphs could influence the size of crystal chains or clusters as well as crystalline domains. Crystalline domain sizes affected crystal morphologies and network structures, including plate-like structures and multi-layer porous structures. UFAs could involve the beeswax self-assembly to change structure characteristics by van der Waals forces and π-π stacking. The OBC remained 100%, when beeswax additions reached more than 6%. Hence, beeswax additions, PUFA contents and unsaturation degree all influenced the self-assembly mechanism and adjusted the macroscopic properties of oleogels.
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Affiliation(s)
- Kaixing Cheng
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Yanmo Pan
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Zongyuan Han
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
| | - Zefu Wang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Qinxiu Sun
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Shuai Wei
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Qiuyu Xia
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Yang Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Jun-Hua Shao
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
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3
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Zhao P, Ji Y, Yang H, Meng X, Liu B. Soy Protein Isolate-Chitosan Nanoparticle-Stabilized Pickering Emulsions: Stability and In Vitro Digestion for DHA. Mar Drugs 2023; 21:546. [PMID: 37888481 PMCID: PMC10608249 DOI: 10.3390/md21100546] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 10/18/2023] [Accepted: 10/19/2023] [Indexed: 10/28/2023] Open
Abstract
The purpose of the study was to investigate the stability and oral delivery of DHA-encapsulated Pickering emulsions stabilized by soy protein isolate-chitosan (SPI-CS) nanoparticles (SPI-CS Pickering emulsions) under various conditions and in the simulated gastrointestinal (GIT) model. The stability of DHA was characterized by the retention rate under storage, ionic strength, and thermal conditions. The oral delivery efficiency was characterized by the retention and release rate of DHA in the GIT model and cell viability and uptake in the Caco-2 model. The results showed that the content of DHA was above 90% in various conditions. The retention rate of DHA in Pickering emulsions containing various nanoparticle concentrations (1.5 and 3.5%) decreased to 80%, while passing through the mouth to the stomach, and DHA was released 26% in 1.5% Pickering emulsions, which was faster than that of 3.5% in the small intestine. After digestion, DHA Pickering emulsions proved to be nontoxic and effectively absorbed by cells. These findings helped to develop a novel delivery system for DHA.
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Affiliation(s)
| | | | | | | | - Bingjie Liu
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China; (P.Z.); (Y.J.); (H.Y.); (X.M.)
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4
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Li J, Zhao S, Zhu Q, Zhang H. Characterization of chitosan-gelatin cryogel templates developed by chemical crosslinking and oxidation resistance of camellia oil cryogel-templated oleogels. Carbohydr Polym 2023; 315:120971. [PMID: 37230613 DOI: 10.1016/j.carbpol.2023.120971] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 04/17/2023] [Accepted: 04/29/2023] [Indexed: 05/27/2023]
Abstract
In this study, chitosan-gelatin conjugates were prepared by chemical crosslinking of tannic acid. The cryogel templates were developed through freeze-drying and immersed in camellia oil to construct cryogel-templated oleogels. Chemical crosslinking resulted in apparent colour changes and improved emulsion-related/rheological properties on conjugates. The cryogel templates with different formulas exhibited different microstructures with high porosities (over 96 %), and crosslinked samples might have higher hydrogen bonding strength. Tannic acid crosslinking also led to enhanced thermal stabilities and mechanical properties. Cryogel templates could reach a considerable oil absorption capacity of up to 29.26 g/g and prevent oil from leaking effectively. The obtained oleogels with high tannic acid content possessed outstanding antioxidant abilities. After 8 days of rapid oxidation at 40 °C, Oleogels with a high degree of crosslinking owned the lowest POV and TBARS values (39.74 nmol/kg, and 24.40 μg/g, respectively). This study indicates that the involvement of chemical crosslinking would favor the preparation and the application potential of cryogel-templated oleogels, and the tannic acid in the composite biopolymer systems could act as both the crosslinking agent and the antioxidant.
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Affiliation(s)
- Jiawen Li
- Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Shunan Zhao
- Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Qinyi Zhu
- Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Hui Zhang
- Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China.
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5
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Chen Z, Shi Z, Meng Z. Development and characterization of antioxidant-fortified oleogels by encapsulating hydrophilic tea polyphenols. Food Chem 2023; 414:135664. [PMID: 36821915 DOI: 10.1016/j.foodchem.2023.135664] [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: 11/15/2022] [Revised: 01/21/2023] [Accepted: 02/07/2023] [Indexed: 02/11/2023]
Abstract
The application of hydrophilic compounds in lipid systems was limited due to their poor solubility. In this study, antioxidant-fortified oleogels containing hydrophilic antioxidants tea polyphenols (TP) were developed. The hydrophilic TP was encapsulated in glyceryl monostearate (GMS) to form TP gelling agents, which successfully made TP uniformly dispersed in oleogels. The lipophilic curcumin was directly dissolved in soybean oil to distribute in oleogels. Oxidative stability experiments showed that the addition of TP greatly improve the oxidative stability of oleogels. Compared to curcumin, TP played a particularly stronger antioxidant effect, indicating that hydrophilic antioxidants had promising applications in oleogels. In addition, the synergistic value was calculated to confirm that there was a certain synergistic effect between these two antioxidants. This study initiated a method to uniformly disperse hydrophilic antioxidants in oleogels, providing an effective solution for the construction of lipid products loaded with hydrophilic bioactive ingredients.
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Affiliation(s)
- Zhujian Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Zhangyu Shi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Zong Meng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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6
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Qin Z, Kong F. Nanocellulose incorporated oleogel matrix for controlled-release of active ingredients in the lower gastrointestinal tract. Int J Biol Macromol 2023; 225:615-624. [PMID: 36395944 DOI: 10.1016/j.ijbiomac.2022.11.121] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 11/09/2022] [Accepted: 11/12/2022] [Indexed: 11/16/2022]
Abstract
Controlled release is often preferred for orally administrated bioactive compounds and drugs. In this study, a nanocellulose (NC) incorporated oleogel encapsulation system was developed for controlled release of active agents. 5-Aminosalicylic acid (5-ASA), an anti-inflammatory drug to treat inflammatory bowel diseases, was used as an example core ingredient for demonstrating the efficacy of the system. Oleogels with/without NC incorporation encapsulating 5-ASA were prepared and tested by in vitro digestion study, and 5-ASA released from the matrix was quantified by a novel UV-Vis spectrometric method developed in this study. The oleogel encapsulation system was characterized by assessing the encapsulation efficiency, oxidative stability, gel hardness, microstructure, and thermal stability. Results showed that sorbitan tristearate-induced oleogel system successfully protected 5-ASA during GI digestion. The incorporation of NC solutions with different NC types, concentrations and volumes further modified the release rate. Specifically, the release of 5-ASA in NC incorporated matrix was <6 % in the gastric phase, and ranged between 17.42 % - 38.28 % in the small intestine depending on the added NC type and concentration. Additionally, the incorporation of NC improved physicochemical stability of the gel matrix. The new 5-ASA quantification method developed in this study is simpler and faster compared with currently available methods.
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Affiliation(s)
- Zijin Qin
- Department of Food Science and Technology, University of Georgia, Clarke, Athens, GA, USA.
| | - Fanbin Kong
- Department of Food Science and Technology, University of Georgia, Clarke, Athens, GA, USA.
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7
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Investigation of the in vitro digestion fate and oxidation of protein-based oleogels prepared by pine nut oil. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113660] [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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8
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Qiu H, Qu K, Zhang H, Eun JB. Thermal oxidation stability of different multi-element oleogels via 1H NMR spectroscopy. Food Chem 2022; 394:133492. [PMID: 35759842 DOI: 10.1016/j.foodchem.2022.133492] [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: 03/03/2022] [Revised: 06/10/2022] [Accepted: 06/13/2022] [Indexed: 11/04/2022]
Abstract
In this study, 1H nuclear magnetic resonance was used to track the evolution of oxidation products of different multi-element oleogels (DMEOs) during temperature-accelerated oxidative degradation. The nutritional properties of the DMEOs were also indirectly explored. Oleogels prepared using sitosterol/lecithin oleogelator showed higher nutritional properties than those prepared using carnauba wax or ethyl cellulose oleogelators. Only a small amount of primary oxidation product hydroxide, (Z,E)-conjugated dienic systems, and (E,E)-conjugated dienic systems were produced from all oleogels upon accelerated oxidation. Furthermore, no 1H signal peaks of secondary oxidation products, such as aldehydes or ketones, were detected. However, very small amounts of primary alcohols (-CH2OH-), secondary alcohols (-CHOH-), and epoxides were identified. Moreover, resveratrol loading and surfactant addition effectively stabilized the internal structure and unsaturated fatty acid acyl content of the oleogels.
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Affiliation(s)
- Hongtu Qiu
- Department of Integrative Food, Bioscience and Biotechnology, Graduate School of Chonnam National University, Gwangju 61186, South Korea; Department of Food Science and Technology, Yanbian University, Yanji 133002, China
| | - Kexin Qu
- Department of Food Science and Technology, Yanbian University, Yanji 133002, China
| | - Hua Zhang
- Department of Food Science and Technology, Yanbian University, Yanji 133002, China.
| | - Jong-Bang Eun
- Department of Integrative Food, Bioscience and Biotechnology, Graduate School of Chonnam National University, Gwangju 61186, South Korea.
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9
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Zhang J, Chuesiang P, Kim JT, Shin GH. The role of nanostructured lipid carriers and type of biopolymers on the lipid digestion and release rate of curcumin from curcumin-loaded oleogels. Food Chem 2022; 392:133306. [PMID: 35636193 DOI: 10.1016/j.foodchem.2022.133306] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 04/23/2022] [Accepted: 05/23/2022] [Indexed: 11/24/2022]
Abstract
Curcumin-nanostructured lipid carrier-loaded oleogels (Cur-NLC-OGs) have been developed with biopolymer cryogels as an efficient delivery system to overcome the extremely low water solubility and instability of curcumin. The effect of NLC and biopolymer types on the encapsulation and release of curcumin from Cur-OGs was investigated. Alginate, carboxymethyl cellulose (CMC), and pectin solutions were firstly freeze dried to make biopolymer cryogels and they were mixed with Cur and Cur-NLC to obtain stable and self-standing Cur-OGs and Cur-NLC-OGs, respectively. As compared to Cur-OGs, Cur-NLC-OGs had higher encapsulation efficiency and showed slower release of curcumin under acidic condition. Although Cur-NLC affected the rapid release of free fatty acids, the Cur-NLC-OGs prepared with CMC cryogel was most efficient in delaying lipid digestion. Overall, NLC and CMC-based OGs could be effectively used to improve encapsulation efficiency and control lipolysis of lipid droplets. These results will be advantageous for the development of oleogels with desirable functionality.
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Affiliation(s)
- Jing Zhang
- Department of Food and Nutrition, Kunsan National University, Gunsan 54150, Republic of Korea
| | - Piyanan Chuesiang
- Department of Food and Nutrition, Kunsan National University, Gunsan 54150, Republic of Korea
| | - Jun Tae Kim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Gye Hwa Shin
- Department of Food and Nutrition, Kunsan National University, Gunsan 54150, Republic of Korea.
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10
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Marcela Vélez-Erazo E, Kiyomi Okuro P, Gallegos-Soto A, Lopes da Cunha R, Dupas Hubinger M. Protein-based strategies for fat replacement: approaching different protein colloidal types, structured systems and food applications. Food Res Int 2022; 156:111346. [DOI: 10.1016/j.foodres.2022.111346] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 04/30/2022] [Accepted: 05/03/2022] [Indexed: 11/29/2022]
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11
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Tang XY, Wang ZM, Yu D, Yu SJ, Meng HC, Zhang T, Chen HL, Yang ZW, Yang QY, Li L. Fabrication of ultrastable water-in-oil high internal phase emulsion as versatile delivery vehicle through synergetic stabilization. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107455] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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12
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Wu X, Xu N, Cheng C, McClements DJ, Chen X, Zou L, Liu W. Encapsulation of hydrophobic capsaicin within the aqueous phase of water-in-oil high internal phase emulsions: Controlled release, reduced irritation, and enhanced bioaccessibility. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107184] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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13
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Yu Y, Wang T, Gong Y, Wang W, Wang X, Yu D, Wu F, Wang L. Effect of ultrasound on the structural characteristics and oxidative stability of walnut oil oleogel coated with soy protein isolate-phosphatidylserine. ULTRASONICS SONOCHEMISTRY 2022; 83:105945. [PMID: 35149379 PMCID: PMC8841881 DOI: 10.1016/j.ultsonch.2022.105945] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Revised: 01/30/2022] [Accepted: 02/03/2022] [Indexed: 05/24/2023]
Abstract
In this study, the three-dimensional network system formed by rice bran wax (RBW) was used as the internal structure, and the external structure formed by soybean protein isolate (SPI) and phosphatidylserine (PS) was added on the basis of the internal structure to prepare walnut oil oleogel (SPI-PS-WOG). Ultrasonic treatment was applied to the mixed solution to make SPI-PS-WOG, on the basis, the effects of ultrasonic treatment on SPI-PS-WOG were investigated. The results showed that both β and β' crystalline forms were present in all SPI-PS-WOG samples. When the ultrasonic power was 450 W, the first weight loss peak in the thermogravimetric (TGA) curve appeared at 326 °C, which was shifted to the right compared to the peak that occurred when the ultrasonic power was 0 W, indicating that the thermal stability of the SPI-PS-WOG was improved by the ultrasonic treatment. Moreover, when the ultrasonic power was 450 W, the oil holding capacity (OHC) reached 95.3 %, which was the best compared with other groups. Both confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM) showed that the ultrasonic treatment of appropriate power succeeded in making the SPI-PS-WOG samples more evenly dispersed in the internal structure and denser in the external structure. In terms of oxidative stability, it was found that the peroxide value of SPI-PS-WOG remained at 9.8 mmol/kg oil for 50 days under 450 W ultrasonic power treatment, which was significantly improved compared with liquid walnut oil (WO). These results provide a new idea for the preparation of oleogels, and also lay a theoretical foundation for the application of ultrasonic treatment in oleogels.
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Affiliation(s)
- Yingjie Yu
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Tong Wang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yuhang Gong
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Weining Wang
- School of Computer and Information Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Xue Wang
- School of Computer and Information Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Dianyu Yu
- School of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Fei Wu
- School of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Liqi Wang
- School of Computer and Information Engineering, Harbin University of Commerce, Harbin 150028, China
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14
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Kwon UH, Chang YH. Rheological and Physicochemical Properties of Oleogel with Esterified Rice Flour and Its Suitability as a Fat Replacer. Foods 2022; 11:foods11020242. [PMID: 35053975 PMCID: PMC8774694 DOI: 10.3390/foods11020242] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 01/07/2022] [Accepted: 01/10/2022] [Indexed: 12/14/2022] Open
Abstract
The objectives of this study were to produce oleogel using esterified rice flour with citric acid (ERCA), to evaluate physicochemical and rheological properties of oleogels, and to investigate their suitability as a fat replacer. Rice flour was esterified with citric acid (30%, w/w) to produce ERCA. Emulsions and oleogels were prepared with different concentrations (0, 5, 10, and 15%, w/w) of ERCA. In the steady shear rheological analysis, it was found that the values of apparent viscosity (ηa, 100) and consistency index (K) of emulsions were significantly increased by increasing the concentrations of ERCA. Oleogels were prepared with different concentrations (0, 5, 10, and 15%, w/w) of ERCA. All oleogels showed a hydrophobic carbonyl bond in the Fourier transform infrared (FT-IR) spectra. The peaks on new hydrogen bonds and amorphous regions, which did not appear in oleogel prepared with 0% ERCA, were observed at 3300–3400 cm−1 and 1018 cm−1, respectively, in oleogels prepared with ERCA. With the increase in ERCA concentrations in oleogels, oil loss values were significantly decreased. In a time-dependent test, it was found that all oleogels exhibited thixotropic properties. The frequency sweep test revealed that storage modulus (G′), loss modulus (G″), and complex viscosity (η*) values of oleogels were elevated with an increase in the concentration of ERCA. Oleogels prepared with 15% ERCA exhibited the lowest peroxide, p-Anisidine, and Total Oxidation(TOTOX) values. The addition of oleogels to cookies did not considerably affect appearance. However, it increased the content of unsaturated fatty acid. These results indicate that oleogels prepared with ERCA can be used as a fat replacer in food industry.
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Abstract
The significance of dairy in human health and nutrition is gaining significant momentum as consumers continue to desire wholesome, nutritious foods to fulfill their health and wellness needs. Bovine milk not only consists of all the essential nutrients required for growth and development, it also provides a broad range of bioactive components that play an important role in managing human homeostasis and immune function. In recent years, milk bioactives, including α-lactalbumin, lactoferrin, glycomacropeptide, milk fat globule membrane, and milk oligosaccharides, have been intensively studied because of their unique bioactivity and functionality. Challenges for the application of these bioactive components in food and pharmaceutical formulations are associated with their isolation and purification on an industrial scale and also with their physical and chemical instability during processing, storage, and digestion. These challenges can be overcome by advanced separation techniques and sophisticated nano- or micro-encapsulation technologies. Current knowledge about the chemistry, separation, and encapsulation technology of major bioactives derived from bovine milk and their application in the food industry is reviewed here.
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Affiliation(s)
- Tiantian Lin
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA
| | - Gopinathan Meletharayil
- Gopinathan Meletharayil and Rohit Kapoor are with the National Dairy Council, Rosemont, Illinois, USA
| | - Rohit Kapoor
- Gopinathan Meletharayil and Rohit Kapoor are with the National Dairy Council, Rosemont, Illinois, USA
| | - Alireza Abbaspourrad
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA
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16
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Zhou Q, Wei Z. Food-grade systems for delivery of DHA and EPA: Opportunities, fabrication, characterization and future perspectives. Crit Rev Food Sci Nutr 2021; 63:2348-2365. [PMID: 34590971 DOI: 10.1080/10408398.2021.1974337] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Docosahexaenoic acid (C22: 6n-3, DHA) and eicosapentaenoic acid (C20: 5n-3, EPA) have been shown to provide the opportunity to inhibit onset and escalation of chronic diseases. Nevertheless, their undesirable characteristics including poor water solubility, oxidation sensitivity, high melting point and unpleasant sensory attributes hinder their application in the food industry. In recent years, utilizing food-grade delivery systems to deliver DHA/EPA and improve their biological efficacy has emerged as an attractive approach with fascinating prospects. This review focuses on introducing potential delivery systems for DHA/EPA, including microemulsions, nanoemulsions, Pickering emulsions, hydrogels, lipid particles, oleogels, liposomes, microcapsules and micelles. The opportunities, fabrication and characterization of these delivery systems loaded with DHA/EPA are highlighted. Besides, food sources of DHA/EPA, their benefits to the human body and a series of challenges for effective utilization of DHA/EPA are discussed. Promising future research trends of food-grade systems for delivery of DHA/EPA are also presented. Conducting in vivo experiments, applying DHA/EPA-loaded delivery systems into real food, improving the applicability of such delivery systems in industrial production, co-encapsulating DHA/EPA with other substances, seeking measures to improve the performance of existing delivery systems and developing novel food-grade delivery systems inspired by other fields are various future considerations.
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Affiliation(s)
- Qi Zhou
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Zihao Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
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17
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Temkov M, Mureșan V. Tailoring the Structure of Lipids, Oleogels and Fat Replacers by Different Approaches for Solving the Trans-Fat Issue-A Review. Foods 2021; 10:1376. [PMID: 34198688 PMCID: PMC8232242 DOI: 10.3390/foods10061376] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 06/10/2021] [Accepted: 06/11/2021] [Indexed: 11/26/2022] Open
Abstract
The issue of the adverse effects of trans-fatty acids has become more transparent in recent years due to researched evidence of their link with coronary diseases, obesity or type 2 diabetes. Apart from conventional techniques for lipid structuring, novel nonconventional approaches for the same matter, such as enzymatic interesterification, genetic modification, oleogelation or using components from nonlipid origins such as fat replacers have been proposed, leading to a product with a healthier nutritional profile (low in saturated fats, zero trans fats and high in polyunsaturated fats). However, replacing conventional fat with a structured lipid or with a fat mimetic can alternate some of the technological operations or the food quality impeding consumers' acceptance. In this review, we summarize the research of the different existing methods (including conventional and nonconventional) for tailoring lipids in order to give a concise and critical overview in the field. Specifically, raw materials, methods for their production and the potential of food application, together with the properties of new product formulations, have been discussed. Future perspectives, such as the possibility of bioengineering approaches and the valorization of industrial side streams in the framework of Green Production and Circular Economy in the production of tailored lipids, have been highlighted. Additionally, a schematic diagram classifying conventional and nonconventional techniques is proposed based on the processing steps included in tailored lipid production as a convenient and straightforward tool for research and industry searching for healthy, sustainable and zero trans edible lipid system alternatives.
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Affiliation(s)
- Mishela Temkov
- Department of Food Technology and Biotechnology, Faculty of Technology and Metallurgy, Ss. Cyril and Methodius University in Skopje, Rudjer Boskovic 16, 1000 Skopje, North Macedonia
| | - Vlad Mureșan
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj Napoca, 3-5 Manăștur st., 400372 Cluj Napoca, Romania
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18
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Structural characterization of modified whey protein isolates using cold plasma treatment and its applications in emulsion oleogels. Food Chem 2021; 356:129703. [PMID: 33848680 DOI: 10.1016/j.foodchem.2021.129703] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 03/22/2021] [Accepted: 03/23/2021] [Indexed: 11/22/2022]
Abstract
Cold plasma as a green and expeditious tool was used to modify whey protein isolate (WPI) in order to improve its emulsion capability. The emulsion-based oleogels with antibacterial functions were then constructed using the modified WPI. The modified WPI treated with cold plasma under 10 s at 50 W power significantly lowered the oil-water interface tension. Meanwhile, the fluorescence intensity and the α-helix content of WPI reduced with the cold plasma treatment. It is noted that SEM results showed that the treated WPI had more regular dendritic structures. Such modified WPI was applied to construct oleogels loaded with thyme essential oil and coconut oil, which showed a porous uniform network structure and excellent antimicrobial activities against E.coli. As a proof of concept, this study demonstrated cold plasma could be as a new facile tool to modify food-sourced proteins and expected to enlarge their applications in oleogel productions.
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Oleogel-structured emulsion for enhanced oxidative stability of perilla oil: Influence of crystal morphology and cooling temperature. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110560] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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20
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Tang XY, Wang ZM, Meng HC, Lin JW, Guo XM, Zhang T, Chen HL, Lei CY, Yu SJ. Robust W/O/W Emulsion Stabilized by Genipin-Cross-Linked Sugar Beet Pectin-Bovine Serum Albumin Nanoparticles: Co-encapsulation of Betanin and Curcumin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:1318-1328. [PMID: 33480679 DOI: 10.1021/acs.jafc.0c05212] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Betanin and curcumin hold promise as natural colorants and antioxidants for food purposes due to their anti-hypertensive, anti-inflammation, and anti-tumor effects. However, the thermal stability and bioavailability of betanin and curcumin still need improvement. Here, we fabricated sugar beet pectin-bovine serum albumin nanoparticles (SBNPs) with a mean particle size of 180 ± 5.2 nm through a genipin cross-linking strategy to stabilize a type of Pickering water-in-oil-in-water (W/O/W) emulsion and co-encapsulated betanin and curcumin. First, the W1/O emulsion was homogenized with gelatin (the gelling agent) in the water phase and polyglycerol polyricinoleate (a lipophilic surfactant) in the oil phase. Later, W1/O was homogenized with another water phase containing SBNPs. The microstructure of the emulsion was regulated by the particle concentration (c) and W1/O volume fraction (Φ), especially the gel-like high internal phase emulsions were formed at the Φ up to 70%. In this case, betanin was encapsulated in the internal water phase (encapsulation efficiency = 65.3%), whereas curcumin was in the medium-chain triglyceride (encapsulation efficiency = 84.1%). Meanwhile, the shelf stability of betanin and curcumin was improved. Furthermore, the stability of bioactive compounds was potentiated by an emulsion gel in simulated gastrointestinal digestion, resulting in higher bioaccessibility. The aforementioned results suggest that SBNP-stabilized Pickering W/O/W emulsions could be a potential alternative to co-encapsulate betanin and curcumin with enhancement of shelf stability and bioaccessibility.
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Affiliation(s)
- Xiang-Yi Tang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhi-Ming Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - He-Cheng Meng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety Guangzhou, Guangzhou 510640, China
| | - Jia-Wei Lin
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xiao-Ming Guo
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Tao Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Hua-Lei Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Cai-Yu Lei
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Shu-Juan Yu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety Guangzhou, Guangzhou 510640, China
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21
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Effects of oleogels prepared with fish oil and beeswax on the gelation behaviors of protein recovered from Alaska Pollock. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110423] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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22
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Hosseini SF, Soofi M, Rezaei M. Enhanced physicochemical stability of ω-3 PUFAs concentrates-loaded nanoliposomes decorated by chitosan/gelatin blend coatings. Food Chem 2020; 345:128865. [PMID: 33601664 DOI: 10.1016/j.foodchem.2020.128865] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2020] [Revised: 11/13/2020] [Accepted: 12/08/2020] [Indexed: 10/22/2022]
Abstract
To enhance the physicochemical stability of ω-3 PUFAs concentrates from fish oil, biopolymer coating based on chitosan (CH) and gelatin (GE) deposited on the surface of nanoliposomes (NLs) has been synthesized and characterized. The mean particle size of surface-decorated nanoliposomes (SDNLs) containing ω-3 PUFAs concentrates was found to be in the range of 209.5-454.3 nm. Scanning and transmission electron microscopy revealed the spherical shape and smooth surface of the nanovesicles. Fourier-transform infrared spectroscopy and X-ray diffraction observations confirmed that the NLs have been successfully coated by biopolymeric blends. The highest entrapment efficiency of 81.6% was obtained in polymer-stabilized NLs with a concentration ratio of 0.3:0.1 (CH:GE). Differential scanning calorimetry results revealed enhanced thermal stability of vesicles after polymeric blend desorption. Finally, the oxidative stability assays demonstrated that the ω-3 PUFAs concentrates entrapped in SDNLs was protected against oxidation in comparison to the free ω-3 PUFAs concentrates.
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Affiliation(s)
- Seyed Fakhreddin Hosseini
- Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, P.O. Box 46414-356, Noor, Iran.
| | - Maryam Soofi
- Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, P.O. Box 46414-356, Noor, Iran
| | - Masoud Rezaei
- Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, P.O. Box 46414-356, Noor, Iran
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Guo S, Lv M, Chen Y, Hou T, Zhang Y, Huang Z, Cao Y, Rogers M, Lan Y. Engineering water-induced ceramide/lecithin oleogels: understanding the influence of water added upon pre- and post-nucleation. Food Funct 2020; 11:2048-2057. [PMID: 32159192 DOI: 10.1039/c9fo02540e] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
A mixture of ceramide (CER) and lecithin (LEC) at specific ratios was capable of forming oleogels in sunflower oil triggered by adding a trace amount of water. It was noted that the addition of water at different temperatures (TW) resulted in different gelation behaviors and microstructures. To better illuminate the assembly mechanism at different TW, samples with water added at different TW (20 °C, 45 °C, 70 °C and 95 °C) were prepared. The viscoelastic properties, microstructures, and the crystal packing of these samples were investigated. It was observed that all samples prepared at TW of 20 °C and 95 °C formed gels, while most samples prepared at TW of 45 °C and 70 °C were too weak to form gels. Gels prepared at 95 °C were stronger but more fragile in texture compared to gels produced at 20 °C. The crystal morphology of gels drastically changed with TW. Spindle-shaped crystals were observed in gels prepared at low TW (20 °C), while gels prepared at high TW (95 °C) exhibited a network with packed oil droplets stabilized by lamellar shells together with fibrillar crystals in the bulk phase. X-ray diffractograms showed a different reflection peak (d-spacing of 14.5 Å) in gel prepared at 20 °C, compared to the d-spacing in oleogels with a single gelator (13.14 Å and 15.33 Å, respectively, for CER and LEC). Gel prepared at 95 °C showed two long-spacing characteristic peaks, which correspond to the characteristic peaks of CER gel (∼13 Å) and LEC gel (∼12 Å). Fourier transform infrared spectroscopy results indicated that the different gelation behaviors at different TW were mainly caused by vibrational changes in the amide bond of CER. Our hypothesized assembly mechanism can be concluded as: increasing TW resulted in the conversion of CER and LEC crystallization from co-assembly (TW = 20 °C) to self-sorting by individual gelators (TW = 95 °C). In this study, novel water-induced oleogels were produced by manipulating TW, and such information further assists the rational design of lipid-based healthy fat products.
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Affiliation(s)
- Shenglan Guo
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, P.R. China. and Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong, P.R. China
| | - Muwen Lv
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, P.R. China. and Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong, P.R. China
| | - Yunjiao Chen
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, P.R. China. and Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong, P.R. China
| | - Tao Hou
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, P.R. China. and Research and Development Centre, Infinitus (China) Company Ltd., Guangzhou, Guangdong 510623, P.R. China
| | - Yumeng Zhang
- Monte Vista Christian School, Watsonville, CA 95076, USA
| | - Zhaohuai Huang
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, P.R. China. and Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong, P.R. China
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, P.R. China. and Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong, P.R. China
| | - Michael Rogers
- Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada
| | - Yaqi Lan
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, P.R. China. and Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong, P.R. China
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24
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An innovative wax-based enteric coating for pharmaceutical and nutraceutical oral products. Int J Pharm 2020; 591:119935. [DOI: 10.1016/j.ijpharm.2020.119935] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Revised: 09/05/2020] [Accepted: 09/27/2020] [Indexed: 01/01/2023]
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25
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Liu N, Lu Y, Zhang Y, Gao Y, Mao L. Surfactant addition to modify the structures of ethylcellulose oleogels for higher solubility and stability of curcumin. Int J Biol Macromol 2020; 165:2286-2294. [PMID: 33096181 DOI: 10.1016/j.ijbiomac.2020.10.115] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 10/07/2020] [Accepted: 10/14/2020] [Indexed: 12/25/2022]
Abstract
The current study developed ethylcellulose (EC) based oleogels with the addition of a surface active ingredient (sorbitan monopalmitate, SP), in order to increase the active loading of curcumin by reducing lipid oxidation, improving curcumin solubility and chemical stability. With the increase in SP content, EC oleogels had more compact gel networks with evenly distributed smaller pores. Rheological analysis revealed that the gels had shear-thinning behavior, and higher concentration of SP contributed to the systems with higher viscosity. The inclusion of SP also worked to reinforce gel strength as determined by frequency sweep, creep recovery and textural analyses. EC oleogels with higher content of SP were capable to hold more liquid oil during centrifugation, and the T2 relaxation time was much lower as determined by NMR. Peroxide value of the oleogels was significantly lower in the systems with SP, and a SP content of 4% or 6% was effective in inhibiting lipid oxidation during storage. When curcumin was incorporated within the gel networks, its effective concentration was more retained with the addition of SP, as no curcumin crystals were detected by DSC during a 9-day storage test, and curcumin had much higher retention when exposed to UV light for 8 h.
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Affiliation(s)
- Nan Liu
- Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yao Lu
- Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yanhui Zhang
- Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yanxiang Gao
- Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Like Mao
- Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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26
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Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2020.01.001] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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27
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Martins AJ, Vicente AA, Pastrana LM, Cerqueira MA. Oleogels for development of health-promoting food products. FOOD SCIENCE AND HUMAN WELLNESS 2020. [DOI: 10.1016/j.fshw.2019.12.001] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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28
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Milk fat crystal network as a strategy for delivering vegetable oils high in omega-9, -6, and -3 fatty acids. Food Res Int 2020; 128:108780. [PMID: 31955748 DOI: 10.1016/j.foodres.2019.108780] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2019] [Revised: 10/22/2019] [Accepted: 10/26/2019] [Indexed: 01/06/2023]
Abstract
As an alternative to the strategies currently used to deliver unsaturated fatty acids, especially, the essentials omega-6 and 3- fatty acids, the aim of this work was to investigate the effect of the incorporation of 25 e 50% (w/w) of olive, corn and linseed oil into the crystal structure of anhydrous milk fat (AMF). Fatty acid composition, atherogenicity (AI), and thrombogenicity (TI) index, crystallization kinetics, polymorphism by Rietveld method (RM), microstructure, thermal behavior, solid fat content, and lipid compatibility was evaluated. The addition of vegetable oils reduced the saturated fatty acids, and the AI and TI indices of AMF, and increased the concentration of unsaturated, specifically omega-6 and -3 fatty acids. Although vegetable oils caused changes in nucleation and crystallization kinetics, the spherulitic and crystalline morphology and the β' polymorphism of AMF were maintained. The study demonstrated the possibility of using the crystal structure of AMF as a vehicle for unsaturated fatty acids in food formulations, as an alternative to nutritional supplementation. In addition, studies on the use of RM in blends made with AMF and vegetable oil have not been found in literature, thus demonstrating the relevance of the present study.
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Papadaki A, Kopsahelis N, Freire DMG, Mandala I, Koutinas AA. Olive Oil Oleogel Formulation Using Wax Esters Derived from Soybean Fatty Acid Distillate. Biomolecules 2020; 10:E106. [PMID: 31936326 PMCID: PMC7022785 DOI: 10.3390/biom10010106] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2019] [Revised: 12/06/2019] [Accepted: 12/09/2019] [Indexed: 12/31/2022] Open
Abstract
Oleogelation is an emerging technology to structure oils, which can be widely used to substitute saturated and trans fats. Extra virgin olive oil is widely recognized for its high nutritional value, but its utilization in oleogel production is currently limited. In this study, extra virgin olive oil was utilized for the production of a novel oleogel using wax esters derived from soybean fatty acid distillate (SFAD), a byproduct of industrial soybean oil refining. Different concentrations (7%, 10%, 20%, w/w) of SFAD-wax esters were used to evaluate the minimum concentration requirement to achieve oleogelation. Analyses of the mechanical properties of oleogel showed a firmness of 3.8 N, which was then reduced to around 2.1-2.5 N during a storage period of 30 days at 4 °C. Rheological analysis demonstrated that G' is higher than G″ at 20-27 °C, which confirms the solid properties of the oleogel at this temperature range. Results showed that SFAD was successfully utilized for the oleogelation of olive oil, resulting in a novel oleogel with desirable properties for food applications. This study showed that industrial fatty side streams could be reused for the production of value-added oleogels with novel food applications.
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Affiliation(s)
- Aikaterini Papadaki
- Department of Food Science Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece;
- Department of Food Science and Technology, Ionian University, 28100 Argostoli, Greece;
| | - Nikolaos Kopsahelis
- Department of Food Science and Technology, Ionian University, 28100 Argostoli, Greece;
| | - Denise M. G. Freire
- Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro, Technology Center, A, Lab 549, Rio de Janeiro 21941-901, Brazil
| | - Ioanna Mandala
- Department of Food Science Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece;
| | - Apostolis A. Koutinas
- Department of Food Science Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece;
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32
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Ding M, Zhang T, Zhang H, Tao N, Wang X, Zhong J. Gelatin molecular structures affect behaviors of fish oil-loaded traditional and Pickering emulsions. Food Chem 2019; 309:125642. [PMID: 31685367 DOI: 10.1016/j.foodchem.2019.125642] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2019] [Revised: 09/07/2019] [Accepted: 10/01/2019] [Indexed: 01/15/2023]
Abstract
As the differences of traditional and Pickering emulsions might have resulted from stabilizer structures, this study analyzes the effects of gelatin molecular structures (uncrosslinked molecules vs. crosslinked molecules) on the preparation, long-term storage, and dilution of fish oil-loaded traditional and Pickering emulsions. Both traditional and Pickering emulsions have three types of droplets with different sizes, and all the droplet sizes were exponentially decreased with the increase of stabilizer concentration. Pickering emulsions have slightly lower droplet sizes compared with traditional emulsions. Traditional emulsions have three different emulsion forms (liquid, redispersible emulsion gel, and unredispersible emulsion gel), whereas Pickering emulsions only have the liquid form. Emulsion creaming stability was dependent on stabilizer molecular structures and stabilizer concentrations. The two emulsions have similar and good dilution stability. This work demonstrates that gelatin molecular structures affect droplet size, emulsion forms, and creaming stability, but not droplet size types and emulsion dilution stability.
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Affiliation(s)
- Mengzhen Ding
- Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Ting Zhang
- Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Huan Zhang
- Iowa State University, Ames Laboratory, Ames, IA 50011, USA
| | - Ningping Tao
- Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Xichang Wang
- Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jian Zhong
- Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.
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Chen H, Gan J, Ji A, Song S, Yin L. Development of double network gels based on soy protein isolate and sugar beet pectin induced by thermal treatment and laccase catalysis. Food Chem 2019; 292:188-196. [DOI: 10.1016/j.foodchem.2019.04.059] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2019] [Revised: 04/15/2019] [Accepted: 04/16/2019] [Indexed: 12/17/2022]
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34
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Tan C, Arshadi M, Lee MC, Godec M, Azizi M, Yan B, Eskandarloo H, Deisenroth TW, Darji RH, Pho TV, Abbaspourrad A. A Robust Aqueous Core-Shell-Shell Coconut-like Nanostructure for Stimuli-Responsive Delivery of Hydrophilic Cargo. ACS NANO 2019; 13:9016-9027. [PMID: 31343860 DOI: 10.1021/acsnano.9b03049] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Conventional delivery systems for hydrophilic material still face critical challenges toward practical applications, including poor retention abilities, lack of stimulus responsiveness, and low bioavailability. Here, we propose a robust encapsulation strategy for hydrophilic cargo to produce a wide class of aqueous core-shell-shell coconut-like nanostructures featuring excellent stability and multifunctionality. The numerous active groups (-SH, -NH2, and -COOH) of the protein-polysaccharide wall material enable the formation of shell-cross-linked nanocapsules enclosing a liquid water droplet during acoustic cavitation. A subsequent pH switch can trigger the generation of an additional shell through the direct deposition of non-cross-linked protein back onto the cross-linked surface. Using anthocyanin as a model hydrophilic bioactive, these nanocapsules show high encapsulation efficiency, loading content, tolerance to environmental stresses, biocompatibility, and high cellular uptake. Moreover, the composite double shells driven by both covalent bonding and electrostatics provide the nanocapsules with pH/redox dual stimuli-responsive behavior. Our approach is also feasible for any shell material that can be cross-linked via ultrasonication, offering the potential to encapsulate diverse hydrophilic functional components, including bioactive molecules, nanocomplexes, and water-dispersible inorganic nanomaterials. Further development of this strategy should hold promise for designing versatile nanoengineered core-shell-shell nanoplatforms for various applications, such as the oral absorption of hydrophilic drugs/nutraceuticals and the smart delivery of therapeutics.
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Affiliation(s)
- Chen Tan
- Department of Food Science , Cornell University , Stocking Hall, Ithaca , New York 14853 , United States
| | - Mohammad Arshadi
- Department of Food Science , Cornell University , Stocking Hall, Ithaca , New York 14853 , United States
| | - Michelle C Lee
- Department of Food Science , Cornell University , Stocking Hall, Ithaca , New York 14853 , United States
| | - Mary Godec
- Department of Food Science , Cornell University , Stocking Hall, Ithaca , New York 14853 , United States
| | - Morteza Azizi
- Department of Food Science , Cornell University , Stocking Hall, Ithaca , New York 14853 , United States
| | - Bing Yan
- Department of Food Science , Cornell University , Stocking Hall, Ithaca , New York 14853 , United States
| | - Hamed Eskandarloo
- Department of Food Science , Cornell University , Stocking Hall, Ithaca , New York 14853 , United States
| | - Ted W Deisenroth
- BASF Corporation , 500 White Plains Road , Tarrytown , New York 10591 , United States
| | - Rupa Hiremath Darji
- BASF Corporation , 500 White Plains Road , Tarrytown , New York 10591 , United States
| | - Toan Van Pho
- BASF Corporation , 500 White Plains Road , Tarrytown , New York 10591 , United States
| | - Alireza Abbaspourrad
- Department of Food Science , Cornell University , Stocking Hall, Ithaca , New York 14853 , United States
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Lee MC, Tan C, Ravanfar R, Abbaspourrad A. Ultrastable Water-in-Oil High Internal Phase Emulsions Featuring Interfacial and Biphasic Network Stabilization. ACS APPLIED MATERIALS & INTERFACES 2019; 11:26433-26441. [PMID: 31245993 DOI: 10.1021/acsami.9b05089] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
In this work, we present gel-in-gel water-in-oil (W/O) high internal phase emulsions (HIPEs) that feature high stability by structuring both phases of the emulsion. Compared to significant advances made in oil-in-water (O/W) HIPEs, W/O HIPEs are extremely unstable and difficult to generate without introducing high concentrations of surfactants. Another main challenge is the low viscosity of both water and oil phases which promotes the instability of W/O HIPEs. Here, we demonstrate ultrastable W/O HIPEs that feature biphasic structuring, in which hydrogels are dispersed in oleogels, and self-forming, low-concentration interfacial Pickering crystals provide added stability. These W/O HIPEs exhibit high tolerance toward pH shock and destabilizing environments. In addition, this novel ultrastable gel-in-gel W/O HIPE is sustainable and made solely with natural ingredients without the addition of any synthetic stabilizers. By applying phase structuring within the HIPEs through the addition of various carrageenans and beeswax as structurants, we can increase the emulsion's stability and viscoelastic rheological properties. The performance of these gel-in-gel W/O HIPEs holds promise for a wide range of applications. As a proof of concept, we demonstrated herein the application as a gelled delivery system that enables the co-delivery of hydrophilic and hydrophobic materials at maximized loads, demonstrating high resistance to gastrointestinal pHs and a controlled-release profile.
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Affiliation(s)
- Michelle C Lee
- Department of Food Science , Cornell University , Stocking Hall , Ithaca , New York 14853 , United States
| | - Chen Tan
- Department of Food Science , Cornell University , Stocking Hall , Ithaca , New York 14853 , United States
| | - Raheleh Ravanfar
- Department of Food Science , Cornell University , Stocking Hall , Ithaca , New York 14853 , United States
| | - Alireza Abbaspourrad
- Department of Food Science , Cornell University , Stocking Hall , Ithaca , New York 14853 , United States
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