1
|
Wu X, Zhang J, Wu X, Yan X, Zhang Q, Zhang B. Octenyl succinic anhydride tigernut starch: Structure, physicochemical properties and stability of curcumin-loaded Pickering emulsion. Int J Biol Macromol 2024; 275:133475. [PMID: 38945344 DOI: 10.1016/j.ijbiomac.2024.133475] [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: 01/27/2024] [Revised: 06/14/2024] [Accepted: 06/25/2024] [Indexed: 07/02/2024]
Abstract
In recent years, there has been increasing attention to starch particle-stabilized Pickering emulsions. In this study, the tigernut starch (TNS) was isolated from the tigernut meal, and further octenyl succinic anhydride tigernut starch (OSATNS) was prepared by a semi-dry method. The structure of OSATNS was analyzed and characterized by degrees of substitution (DS), contact angle, SEM, and FTIR. OSATNS was then used to stabilize the curcumin-loaded Pickering emulsion to improve the water solubility and stability of the curcumin. The results showed that OSATNS with 3 %-9 % OSA exhibited a DS range of 0.012 to 0.029, and its contact angle increased from 69.23° to 84.76°. SEM revealed that TNS consisted of small starch particles averaging 7.71 μm, and esterification did not significantly alter their morphology or size. FTIR analysis confirmed successful OSA incorporation by revealing two new peaks at 1732 cm-1 and 1558 cm-1. After 7 days of storage, Pickering emulsions stabilized with OSATNS-9 % exhibited superior stability and curcumin retention compared to Tween 80 emulsions, maintaining retention rates above 80 % even after different heat treatments. In conclusion, this study shows the potential application of OSATNS in stabilizing Pickering emulsions and demonstrates its good thermal stability and protection against curcumin during storage.
Collapse
Affiliation(s)
- Xiuli Wu
- College of Food Science and Engineering, Changchun University, No. 6543, Weixing Rd, Changchun 130022, Jilin Province, China.
| | - Jianwen Zhang
- College of Food Science and Engineering, Changchun University, No. 6543, Weixing Rd, Changchun 130022, Jilin Province, China.
| | - Xuexu Wu
- College of Food Science and Engineering, Changchun University, No. 6543, Weixing Rd, Changchun 130022, Jilin Province, China.
| | - Xiangxuan Yan
- College of Food Science and Engineering, Changchun University, No. 6543, Weixing Rd, Changchun 130022, Jilin Province, China.
| | - Qing Zhang
- College of Food Science and Engineering, Changchun University, No. 6543, Weixing Rd, Changchun 130022, Jilin Province, China.
| | - Bingqian Zhang
- College of Food Science and Engineering, Changchun University, No. 6543, Weixing Rd, Changchun 130022, Jilin Province, China.
| |
Collapse
|
2
|
Gao T, Wu X, Gao Y, Teng F, Li Y. Construction of emulsion gel based on the interaction of anionic polysaccharide and soy protein isolate: Focusing on structural, emulsification and functional properties. Food Chem X 2024; 22:101377. [PMID: 38633741 PMCID: PMC11021368 DOI: 10.1016/j.fochx.2024.101377] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 04/07/2024] [Accepted: 04/09/2024] [Indexed: 04/19/2024] Open
Abstract
In this study, the effects on the structures and emulsion gels of carrageenan (CA) and gum arabic (GA) with soybean protein isolate (SPI) were investigated. The results showed that CA and GA exposed hydrophobic groups to SPI, and formed complexes through non-covalent interactions to improve the stability of the complexes. Furthermore, the emulsion gels based on the emulsions exhibited that CA formed emulsion-filled gels with higher elasticity, stronger gel strength, and thermal reversibility, whereas GA formed emulsion-aggregated gels with higher viscosity, and a weak-gel network. The results of digestion showed that, CA was more helpful to slow down the release of free fatty acids and protect vitamin E during digestion. Compared with SPI-GA emulsion gel, SPI-CA emulsion gel had better physicochemical properties and stronger network structure. The results of this study may be useful in the development of anionic polysaccharides that interact with SPI, and they may provide new insights on the preparation of emulsion gels that slowly release fat-soluble nutrients.
Collapse
Affiliation(s)
- Tian Gao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xixi Wu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yiting Gao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fei Teng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| |
Collapse
|
3
|
Xu J, Ji F, Luo S, Jiang S, Yu Z, Ye A, Zheng Z. Fabrication of soy protein-polyphenol covalent complex nanoparticles with improved wettability to stabilize high-oil-phase curcumin emulsions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38895880 DOI: 10.1002/jsfa.13672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/28/2024] [Revised: 05/30/2024] [Accepted: 06/04/2024] [Indexed: 06/21/2024]
Abstract
BACKGROUND Recent studies have shown that the wettability of protein-based emulsifiers is critical for emulsion stability. However, few studies have been conducted to investigate the effects of varying epigallocatechin gallate (EGCG) concentrations on the wettability of protein-based emulsifiers. Additionally, limited studies have examined the effectiveness of soy protein-EGCG covalent complex nanoparticles with improved wettability as emulsifiers for stabilizing high-oil-phase (≥ 30%) curcumin emulsions. RESULTS Soy protein isolate (SPI)-EGCG complex nanoparticles (SPIEn) with improved wettability were fabricated to stabilize high-oil-phase curcumin emulsions. The results showed that EGCG forms covalent bonds with SPI, which changes its secondary structure, enhances its surface charge, and improves its wettability. Moreover, SPIEn with 2.0 g L -1 EGCG (SPIEn-2.0) exhibited a better three-phase contact angle (56.8 ± 0.3o) and zeta potential (-27 mV) than SPI. SPIEn-2.0 also facilitated the development of curcumin emulsion gels at an oil volume fraction of 0.5. Specifically, the enhanced network between droplets as a result of the packing effects and SPIEn-2.0 with inherent antioxidant function was more effective at inhibiting curcumin degradation during long-term storage and ultraviolet light exposure. CONCLUSION The results of the present study indicate that SPIEn with 2.0 g L -1 EGCG (SPIEn-2.0) comprises the optimum conditions for fabricating emulsifiers with improved wettability. Additionally, SPIEn-0.2 can improve the physicochemical stability of high-oil-phase curcumin emulsions, suggesting a novel strategy to design and fabricate high-oil-phase emulsion for encapsulating bioactive compounds. © 2024 Society of Chemical Industry.
Collapse
Affiliation(s)
- Jingjing Xu
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Fuyun Ji
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Shuizhong Luo
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Shaotong Jiang
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Zhenyu Yu
- School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, China
| | - Aiqian Ye
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Zhi Zheng
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| |
Collapse
|
4
|
Feng H, Li T, Zhou L, Chen L, Lyu Q, Liu G, Wang X, Chen X. Potato starch/naringenin complexes for high-stability Pickering emulsions: Structure, properties, and emulsion stabilization mechanism. Int J Biol Macromol 2024; 264:130597. [PMID: 38437940 DOI: 10.1016/j.ijbiomac.2024.130597] [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: 11/07/2023] [Revised: 02/22/2024] [Accepted: 03/01/2024] [Indexed: 03/06/2024]
Abstract
In this study, potato starch (PS)/naringenin (NAR) complex was prepared, and its properties and emulsification behavior were evaluated. The experimental results demonstrated that NAR successfully formed a complex with PS molecules through hydrogen bonds and other non-covalent interactions. The emulsifying capacity (ROV) of PS/NAR complex with 16 % composite ratio was 0.9999, which was higher than PS (ROV = 0.3329) (p < 0.05). Based on particle property analysis and molecular dynamics simulation, the mechanism of improving the emulsification performance might be the action of the benzene ring of NAR and intermolecular hydrogen bonding. In addition, the stability of the Pickering emulsions with PS/NAR complexes as emulgators was significantly improved. The emulsifying and rheological behavior of starch-based Pickering emulsions could be adjusted by changing the proportion of the complexes. Results demonstrated that the PS/NAR complexes might be a prospective stabilizer of Pickering emulsions based on starch material and might expand the use of PS in edible products.
Collapse
Affiliation(s)
- Hong Feng
- School of Food Science and Engineering, Wuhan polytechnic University, Wuhan 430023, China
| | - Ting Li
- School of Food Science and Engineering, Wuhan polytechnic University, Wuhan 430023, China
| | - Lian Zhou
- School of Food Science and Engineering, Wuhan polytechnic University, Wuhan 430023, China
| | - Lei Chen
- School of Food Science and Engineering, Wuhan polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Qingyun Lyu
- School of Food Science and Engineering, Wuhan polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China.
| | - Gang Liu
- School of Food Science and Engineering, Wuhan polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China.
| | - Xuedong Wang
- School of Food Science and Engineering, Wuhan polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Xi Chen
- School of Food Science and Engineering, Wuhan polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| |
Collapse
|
5
|
Elfakhri KH, Niu M, Ghosh P, Ramezanli T, Raney SG, Kamal N, Ashraf M, Zidan AS. Understanding the impact of formulation design on microstructure and drug release from porous microparticle-based tretinoin topical gels. Int J Pharm 2024; 653:123794. [PMID: 38216074 DOI: 10.1016/j.ijpharm.2024.123794] [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: 12/04/2023] [Revised: 01/03/2024] [Accepted: 01/04/2024] [Indexed: 01/14/2024]
Abstract
For proportionally formulated intermediate strengths of a topical product, the relationship of drug release across multiple strengths of a given product is not always well understood. The current study aims to assess the proportionality of tretinoin release rates across multiple strengths of tretinoin topical gels when manufactured using two different methods to understand the impact of formulation design on drug product microstructure and tretinoin release rate. Two groups of tretinoin gels of 0.04 %, 0.06 %, 0.08 % and 0.1 % strengths were manufactured. Gels in Group I were prepared by incorporating 4-10 % g/g of 1 % w/w tretinoin-loaded microparticles into a gel base. Gels in Group II were manufactured using 10 % g/g of the microparticles that were loaded with increasing amounts (0.4-1 % w/w) of tretinoin. The two groups of gels were characterized by evaluating microstructure using a polarized microscope, rheology using an oscillatory rheometer, and drug release using Vison® Microette™ Hanson vertical diffusion cells. The microscopic images were used to discriminate between the two groups of gels based on the abundance of microparticles in the gel matrix observed in the images. This abundance increased across gels of Group I and was similar across gels of Group II. The rheology parameters, namely viscosity at a shear rate of 10 s-1, shear thinning rate, storage, and loss modulus, increased across gels of Group I, and were not significantly different across gels of Group II. The release rate of tretinoin from the drug products was proportional to the nominal strength of the drug product in both Group I and Group II, with a correlation coefficient of 0.95 in each case, although the absolute release rates differed. Overall, changing the formulation design of tretinoin topical gels containing porous microparticles may change the physicochemical and structural properties, as well as the drug release rate of the product. Further, keeping the formulation design consistent across all strengths of microparticle-based topical gels is important to achieve proportional release rates across multiple strengths of a given drug product.
Collapse
Affiliation(s)
- Khaled H Elfakhri
- Office of Testing and Research, Office of Pharmaceutical Quality, Center for Drug Evaluation and Research, Food and Drug Administration, Silver Spring, MD, USA; Office of Research and Standards, Office of Generic Drugs, Center for Drug Evaluation and Research, Food and Drug Administration, Silver Spring, MD, USA
| | - Mengmeng Niu
- Office of Research and Standards, Office of Generic Drugs, Center for Drug Evaluation and Research, Food and Drug Administration, Silver Spring, MD, USA
| | - Priyanka Ghosh
- Office of Research and Standards, Office of Generic Drugs, Center for Drug Evaluation and Research, Food and Drug Administration, Silver Spring, MD, USA
| | - Tannaz Ramezanli
- Office of Research and Standards, Office of Generic Drugs, Center for Drug Evaluation and Research, Food and Drug Administration, Silver Spring, MD, USA
| | - Sam G Raney
- Office of Research and Standards, Office of Generic Drugs, Center for Drug Evaluation and Research, Food and Drug Administration, Silver Spring, MD, USA
| | - Nahid Kamal
- Office of Testing and Research, Office of Pharmaceutical Quality, Center for Drug Evaluation and Research, Food and Drug Administration, Silver Spring, MD, USA
| | - Muhammad Ashraf
- Office of Testing and Research, Office of Pharmaceutical Quality, Center for Drug Evaluation and Research, Food and Drug Administration, Silver Spring, MD, USA
| | - Ahmed S Zidan
- Office of Testing and Research, Office of Pharmaceutical Quality, Center for Drug Evaluation and Research, Food and Drug Administration, Silver Spring, MD, USA.
| |
Collapse
|
6
|
Mahfouzi M, Zhang H, Haoran L, McClements DJ, Hadidi M. Starch-based particles as stabilizers for Pickering emulsions: modification, characteristics, stabilization, and applications. Crit Rev Food Sci Nutr 2024:1-16. [PMID: 38436130 DOI: 10.1080/10408398.2024.2312285] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2024]
Abstract
The potential utilization of starch as a particle-based emulsifier in the preparation of Pickering emulsions is gaining interest within the food industry. Starch is an affordable and abundant functional ingredient, which makes it an excellent candidate for the stabilization of Pickering emulsions. This review article focuses on the formation, stabilization, and properties of Pickering emulsions formulated using starch-based particles and their derivatives. First, methods of isolating and modifying starch-based particles are highlighted. The key parameters governing the properties of starch-stabilized Pickering emulsions are then discussed, including the concentration, size, morphology, charge, and wettability of the starch-based particles, as well as the type and size of the oil droplets. The physicochemical mechanisms underlying the ability of starch-based particles to form and stabilize Pickering emulsions are also discussed. Starch-based Pickering emulsions tend to be more resistant to coalescence than conventional emulsions, which is useful for some food applications. Potential applications of starch-stabilized Pickering emulsions are reviewed, as well as recent studies on their gastrointestinal fate. The information provided may stimulate the utilization of starch-based Pickering emulsions in food and other industries.
Collapse
Affiliation(s)
- Maryam Mahfouzi
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
- State Key Laboratory of Biobased Material and Green Papermaking, College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Science, Jinan, Shandong, China
| | - Hongxia Zhang
- State Key Laboratory of Biobased Material and Green Papermaking, College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Science, Jinan, Shandong, China
| | - Li Haoran
- College of Integration Science, Yanbian University, Yanji, Jilin, China
| | | | - Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna, Austria
| |
Collapse
|
7
|
Zhang Y, Li S, Kong L, Tan L. Developing biopolymer-stabilized emulsions for improved stability and bioaccessibility of lutein. Int J Biol Macromol 2024; 259:129202. [PMID: 38184046 DOI: 10.1016/j.ijbiomac.2024.129202] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 12/09/2023] [Accepted: 01/01/2024] [Indexed: 01/08/2024]
Abstract
Lutein is essential for infant visual and cognitive development but has low stability and solubility. This study aimed to enhance the stability and bioaccessibility of lutein using oil-in-water emulsions stabilized with biopolymers. Commercially available octenylsuccinylated (OS) starches, including capsule TA® (CTA), HI-CAP®100 (HC), and Purity Gum® 2000 (PG), along with gum Arabic (GA) variants Ticaloid acacia Max® (TAM), TICAmulsion® 3020 (TM), and pre-hydrate gum Arabic (PHGA), were chosen as emulsifiers. By screening the effect of biopolymer concentration and oil volume fraction (Φ), emulsions stabilized with CTA, HC, or TM at 20% and 30% (w/v) concentration and 70% Φ exhibited a gel-like structure and were selected for further assessments. After a week at 25 °C, emulsions stabilized by CTA and HC showed no significant change in droplet size, while TM emulsion exhibited a 1.58-fold increase. At 45 °C, all emulsions exhibited increase in droplet size. Lutein retention is higher in CTA emulsions at both storage temperatures than free lutein. In vitro bioaccessibility of all lutein emulsions was higher than that of free lutein. These findings highlight the superior stability and bioaccessibility of the lutein emulsion stabilized by OS starch, positioning it as a promising carrier to broaden lutein applications in infant foods.
Collapse
Affiliation(s)
- Yanqi Zhang
- Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, AL 35487, USA
| | - Songnan Li
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, China
| | - Lingyan Kong
- Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, AL 35487, USA.
| | - Libo Tan
- Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, AL 35487, USA.
| |
Collapse
|
8
|
Zhang Y, Kong L, Lawrence JC, Tan L. Utilization of Biopolymer-Based Lutein Emulsion as an Effective Delivery System to Improve Lutein Bioavailability in Neonatal Rats. Nutrients 2024; 16:422. [PMID: 38337704 PMCID: PMC10857328 DOI: 10.3390/nu16030422] [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: 12/28/2023] [Revised: 01/26/2024] [Accepted: 01/30/2024] [Indexed: 02/12/2024] Open
Abstract
Newborns' eyes and brains are prone to oxidative stress. Lutein has antioxidant properties and is the main component of macular pigment essential for protecting the retina, but has low bioavailability, thereby limiting its potential as a nutritional supplement. Oil-in-water emulsions have been used as lutein delivery systems. In particular, octenylsuccinated (OS) starch is a biopolymer-derived emulsifier safe to use in infant foods, while exhibiting superior emulsifying capacity. This study determined the effects of an OS starch-stabilized lutein emulsion on lutein bioavailability in Sprague-Dawley neonatal rats. In an acute study, 10-day-old pups received a single oral dose of free lutein or lutein emulsion, with subsequent blood sampling over 24 h to analyze pharmacokinetics. The lutein emulsion group had a 2.12- and 1.91-fold higher maximum serum lutein concentration and area under the curve, respectively, compared to the free lutein group. In two daily dosing studies, oral lutein was given from postnatal day 5 to 18. Blood and tissue lutein concentrations were measured. The results indicated that the daily intake of lutein emulsion led to a higher lutein concentration in circulation and key tissues compared to free lutein. The OS starch-stabilized emulsion could be an effective and safe lutein delivery system for newborns.
Collapse
Affiliation(s)
| | | | | | - Libo Tan
- Department of Human Nutrition and Hospitality Management, University of Alabama, Tuscaloosa, AL 35487, USA; (Y.Z.); (L.K.); (J.C.L.)
| |
Collapse
|
9
|
Badar IH, Wang Z, Sun F, Xia X, Chen Q, Liu Q, Kong B, Liu H. Influence of varying oil phase volume fractions on the characteristics of flaxseed-derived diglyceride-based Pickering emulsions stabilized by modified soy protein isolate. Food Res Int 2024; 175:113812. [PMID: 38129013 DOI: 10.1016/j.foodres.2023.113812] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Revised: 11/29/2023] [Accepted: 12/02/2023] [Indexed: 12/23/2023]
Abstract
This research aimed to create Pickering emulsions using modified soy protein isolate (SPI) as a stabilizer and flaxseed-derived diglyceride (DAG) as an oil phase. The SPI was modified through a process involving both heating and ultrasound treatment. The result indicated that the droplet size of emulsions increased with the increase in oil content (p < 0.05). For instance, the largest droplet size (23 µm) was observed at an oil-to-SPI dispersion ratio of 4:1 ratio (φ = 80), whereas the smallest droplet size (6.39 µm) was noticed at the 1:4 ratio. During the 7-day storage period, the emulsions with a 4:1 ratio (φ = 80) showed the lowest droplet size increase (from 23 µm to 25.58 µm). In contrast, the emulsions with a 1:1 ratio displayed the highest increase (from 19.39 µm to 74.29 µm). Creaming index results revealed that emulsions with a 4:1 ratio (φ = 80) showed no signs of creaming and phase separation than all other treatments (p < 0.05). Backscattering fluctuations (ΔBS) and turbiscan stability index (TSI) showed that emulsions with 4:1, 2:1, and 1:1 oil-to-SPI dispersion ratios had consistent ΔBS curves with higher and TSI curves with lower values. Optical microscopy, confocal laser scanning, and cryo-scanning electron microscopy revealed that emulsions with oil-to-SPI dispersion ratios of 4:1 and 2:1 had well-organized structures with no visible coalescence. Macromorphological and microrheological investigations demonstrated that emulsions with 80% oil content had the highest viscosity, both moduli, elasticity index, macroscopic viscosity index, and the lowest fluidity index and solid-liquid balance values. Moreover, these emulsions were more resistant to centrifugation and storage environments. In conclusion, the study determined that flaxseed-derived DAG-based high internal phase Pickering emulsions (φ = 80) had superior stability, improved viscoelasticity, and better rheological properties.
Collapse
Affiliation(s)
- Iftikhar Hussain Badar
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Ziyi Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| |
Collapse
|
10
|
Zhang Q, Kong B, Liu H, Du X, Sun F, Xia X. Nanoscale Pickering emulsion food preservative films/coatings: Compositions, preparations, influencing factors, and applications. Compr Rev Food Sci Food Saf 2024; 23:e13279. [PMID: 38284612 DOI: 10.1111/1541-4337.13279] [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: 08/11/2023] [Revised: 10/18/2023] [Accepted: 11/21/2023] [Indexed: 01/30/2024]
Abstract
Pickering emulsion (PE) technology effectively addresses the issues of poor compatibility and low retention of hydrophobic active ingredients in food packaging. Nonetheless, it is important to recognize that each stage of the preparation process for PE films/coatings (PEFCs) can significantly influence their functional properties. With the fundamental considerations of environmental friendliness and human safety, this review extensively explores the potential of raw materials for PEFC and introduces the preparation methods of nanoparticles, emulsification technology, and film-forming techniques. The critical factors that impact the performance of PEFC during the preparation process are analyzed to enhance food preservation effectiveness. Moreover, the latest advancements in PE packaging across diverse food applications are summarized, along with prospects for innovative food packaging materials. Finally, the preservation mechanism and application safety have been systematically elucidated. The study revealed that the PEFCs provide structural flexibility, where designable nanoparticles offer unique functional properties for intelligent control over active ingredient release. The selection of the dispersed and continuous phases, along with component proportions, can be customized for specific food characteristics and storage conditions. By employing suitable preparation and emulsification techniques, the stability of the emulsion can be improved, thereby enhancing the effectiveness of the films/coatings in preserving food. Including additional substances broadens the functionality of degradable materials. The PE packaging technology provides a safe and innovative solution for extending the shelf life and enhancing the quality of food products by protecting and releasing active components.
Collapse
Affiliation(s)
- Quanyu Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xin Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| |
Collapse
|
11
|
Song X, Zhai Y, Di X, Zhao Q. Comparative study on the in vitro digestion of different lipids in starch-based Pickering emulsions. Int J Biol Macromol 2023; 253:127340. [PMID: 37820914 DOI: 10.1016/j.ijbiomac.2023.127340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 09/16/2023] [Accepted: 10/08/2023] [Indexed: 10/13/2023]
Abstract
Starch-based Pickering stabilizer has attracted more attentions due to its health-friendly attribute. Lipid digestion in Pickering emulsion is the key to its delivery ability for active substances. Herein, in vitro oral-gastric-intestinal digestions of Pickering emulsions stabilized by starch particles with different oil phases (e.g., coconut, corn, olive, and sunflower oils) were investigated. The highest rate of lipid digestion was coconut oil (25.71 %), followed by olive (12.64 %), corn (11.16 %), and sunflower (8.99 %) oils. The lipid digestibility was influenced by saturation of fatty acids: coconut (91.41 %)>olive (16.58 %)>corn (14.63 %)>sunflower (10.85 %) oils. The increase of starch concentration (0.5 % - 4.0 %, w/w) had positive effects, while the increase of oil fraction (25 % - 70 %, v/v) had negative impacts on free fatty acid release due to the formation of different initial droplet sizes. The microstructures observed using confocal laser scanning microscope indicated that starch-based Pickering emulsion possessed super stability against oral and gastric digestions, which made it a superior delivery system for lipophilic active substances under severe gastric environment. These results may promote the design of functional food emulsions stabilized by starch particles which can regulate digestion of triglycerides.
Collapse
Affiliation(s)
- Xiaoyan Song
- Institute of Rice Industry Technology Research, Guizhou University, Guiyang 550025, Guizhou, PR China; School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China.
| | - Yuge Zhai
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, Henan, PR China
| | - Xin Di
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, Henan, PR China
| | - Quanzhi Zhao
- Institute of Rice Industry Technology Research, Guizhou University, Guiyang 550025, Guizhou, PR China.
| |
Collapse
|
12
|
Hu X, Jiang Q, Du L, Meng Z. Edible polysaccharide-based oleogels and novel emulsion gels as fat analogues: A review. Carbohydr Polym 2023; 322:121328. [PMID: 37839840 DOI: 10.1016/j.carbpol.2023.121328] [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: 04/30/2023] [Revised: 07/23/2023] [Accepted: 08/22/2023] [Indexed: 10/17/2023]
Abstract
Polysaccharide-based oleogels and emulsion gels have become novel strategies to replace solid fats due to safe and plentiful raw material, healthier fatty acid composition, controllable viscoelasticity, and more varied nutrition/flavor embedding. Recently, various oleogelation techniques and novel emulsion gels have been reported further to enrich the potential of polysaccharides in oil structuring, in which a crucial step is to promote the formation of polysaccharide networks determining gel properties through different media. Meanwhile, polysaccharide-based oleogels and emulsion gels have good oil holding, nutrient/flavor embedding, and 3D food printability, and their applications as fat substitutes have been explored in foods. This paper comprehensively reviews the types, preparation methods, and mechanisms of various polysaccharide-based oleogels and emulsion gels; meanwhile, the food applications and new trends of polysaccharide-based gels are discussed. Moreover, some viewpoints about potential developments and application challenges of polysaccharide-based gels are mentioned. In the future, polysaccharide-based gels may be flexible materials for customized nutritional foods and molecular gastronomy. However, it is still a challenge to select the appropriate oleogels or emulsion gels to meet the requirements of the products. Once this issue is addressed, oleogels and emulsion gels are anticipated to be used widely.
Collapse
Affiliation(s)
- Xiangfang Hu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Qinbo Jiang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Liyang Du
- State Key Laboratory of Food Science and Resources, 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 Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
| |
Collapse
|
13
|
Magallanes-Cruz PA, Duque-Buitrago LF, Del Rocío Martínez-Ruiz N. Native and modified starches from underutilized seeds: Characteristics, functional properties and potential applications. Food Res Int 2023; 169:112875. [PMID: 37254325 DOI: 10.1016/j.foodres.2023.112875] [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: 09/27/2022] [Revised: 01/27/2023] [Accepted: 04/20/2023] [Indexed: 06/01/2023]
Abstract
Seeds represent a potential source of starch, containing at least 60-70% of total starch, however many of them are treated as waste and are usually discarded. The review aim was to analyze the characteristics, functional properties, and potential applications of native and modified starches from underutilized seeds such as Sorghum bicolor L. Moench (WSS), Chenopodium quinoa, Wild. (QSS), Mangifera indica L. (MSS), Persea americana Mill. (ASS), Pouteria campechiana (Kunth) Baehni (PCSS), and Brosimum alicastrum Sw. (RSS). A systematic review of scientific literature was carried out from 2014 to date. Starch from seeds had yields above 30%. ASS had the higher amylose content and ASS and RSS showed the highest values in water absorption capacity and swelling power, contrary to MSS and PCSS while higher thermal resistance, paste stability, and a lower tendency to retrograde were observed in MSS and RSS. Functional properties such as water solubility, swelling power, thermal stability, low retrogradation tendency, and emulsion stability were increased in RSS, WSS, QSS, and MSS with chemical modifications (Oxidation, Oxidation-Crosslinking, OSA, DDSA, and NSA) and physical methods (HMT and dry-heat). Digestibility in vitro showed that WSS and QSS presented high SDS fraction, while ASS, MSS, PCSS, and HMT-QSS presented the highest RS content. Native or modified underutilized seed starches represent an alternative and sustainable source of non-conventional starch with potential applications in the food industry and for the development of healthy foods or for special nutritional requirements.
Collapse
Affiliation(s)
- Perla A Magallanes-Cruz
- Departamento de Ciencias Químico Biológicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del Pronaf y Estocolmo s/n, C.P. 32310 Ciudad Juárez, Chihuahua, Mexico.
| | - Luisa F Duque-Buitrago
- Escuela Nacional de Ciencias Biológicas, Campus Zacatenco, Instituto Politécnico Nacional, C. P. 07738 Ciudad de México, Mexico.
| | - Nina Del Rocío Martínez-Ruiz
- Departamento de Ciencias Químico Biológicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del Pronaf y Estocolmo s/n, C.P. 32310 Ciudad Juárez, Chihuahua, Mexico.
| |
Collapse
|
14
|
Li S, Feng D, Li E, Gilbert RG. Formation, Structural Characterization, and Functional Properties of Corn Starch/Zeaxanthin Composites. Foods 2023; 12:foods12102076. [PMID: 37238894 DOI: 10.3390/foods12102076] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 05/19/2023] [Accepted: 05/19/2023] [Indexed: 05/28/2023] Open
Abstract
Zeaxanthin is a natural xanthophyll carotenoid and the main macular pigment that protects the macula from light-initiated oxidative damage, but it has poor stability and low bioavailability. Absorption of this active ingredient into starch granules as a carrier can be used to improve both zeaxanthin stability and controlled release. Optimization using three variables judged important for optimizing the system (reaction temperature of 65 °C, starch concentration of 6%, and reaction time of 2 h) was conducted for incorporation of zeaxanthin into corn starch granules, aiming for high zeaxanthin content (2.47 mg/g) and high encapsulation efficiency (74%). Polarized-light microscopy, X-ray diffraction, differential scanning calorimetry, and Fourier transform infrared spectroscopy showed that the process partially gelatinized corn starch; additionally, it showed the presence of corn starch/zeaxanthin composites, with the zeaxanthin successfully trapped in corn starch granules. The half-life time of zeaxanthin in corn starch/zeaxanthin composites increased to 43 days as compared with that of zeaxanthin alone (13 days). The composites show a rapid increase in zeaxanthin release with in vitro intestinal digestion, which is favorable for possible use in living systems. These findings could have application in designing effective starch-based carriers of this bioactive ingredient with enhanced storage stability and improved intestines-targeted controlled-release delivery.
Collapse
Affiliation(s)
- Songnan Li
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, China
- Laboratory of Crop Genomics and Molecular Breeding/Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Duo Feng
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, China
- Laboratory of Crop Genomics and Molecular Breeding/Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Enpeng Li
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, China
- Laboratory of Crop Genomics and Molecular Breeding/Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Robert G Gilbert
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, China
- Laboratory of Crop Genomics and Molecular Breeding/Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD 4072, Australia
| |
Collapse
|
15
|
Kato LS, Lelis CA, da Silva BD, Galvan D, Conte-Junior CA. Micro- and nanoencapsulation of natural phytochemicals: Challenges and recent perspectives for the food and nutraceuticals industry applications. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 104:77-137. [PMID: 37236735 DOI: 10.1016/bs.afnr.2022.10.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Worldwide, there has been growing interest in the research, development, and commercialization of functional bioactive components and nutraceuticals. As a result of consumer awareness of the relationship between diet, health, and disease, the consumption of plant-derived bioactive components has recently increased in the past two decades. Phytochemicals are bioactive nutrient plant chemicals in fruits, vegetables, grains, and other plant foods that may provide desirable health benefits beyond essential nutrition. They may reduce the risk of major chronic diseases, cardiovascular diseases, cancer, osteoporosis, diabetes, high blood pressure, and psychotic diseases and have antioxidant, antimicrobial, and antifungal properties, cholesterol-lowering, antithrombotic, or anti-inflammatory effects. Phytochemicals have been recently studied and explored for various purposes, such as pharmaceuticals, agrochemicals, flavors, fragrances, coloring agents, biopesticides, and food additives. These compounds are known as secondary metabolites and are commonly classified as polyphenols, terpenoids (terpenes), tocotrienols and tocopherols, carotenoids, alkaloids and other nitrogen-containing metabolites, stilbenes and lignans, phenolic acids, and glucosinates. Thus, this chapter aims to define the general chemistry, classification, and essential sources of phytochemicals, as well as describe the potential application of phytochemicals in the food and nutraceuticals industry, explaining the main properties of interest of the different compounds. Finally, the leading technologies involving micro and nanoencapsulation of phytochemicals are extensively detailed to protect them against degradation and enhance their solubility, bioavailability, and better applicability in the pharmaceutical, food, and nutraceutical industry. The main challenges and perspectives are detailed.
Collapse
Affiliation(s)
- Lilian Seiko Kato
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil; Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil
| | - Carini Aparecida Lelis
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil; Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Graduate Program in Chemistry (PGQu), IQ, UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro, RJ, Brazil
| | - Bruno Dutra da Silva
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil; Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil
| | - Diego Galvan
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil; Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Graduate Program in Chemistry (PGQu), IQ, UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil
| | - Carlos Adam Conte-Junior
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil; Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Graduate Program in Chemistry (PGQu), IQ, UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro, RJ, Brazil; Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ, Brazil; Residue Analysis Laboratory (LAB RES), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.
| |
Collapse
|
16
|
Kaimal AM, Singhal RS. A bigel based formulation protects lutein better in the gastric environment with controlled release and antioxidant profile than other gel based systems. Food Chem 2023; 423:136304. [PMID: 37159969 DOI: 10.1016/j.foodchem.2023.136304] [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: 01/08/2023] [Revised: 04/30/2023] [Accepted: 05/01/2023] [Indexed: 05/11/2023]
Abstract
Gel based formulations offer an opportunity to fortify bioactives in food. However, a comparative evaluation of gel systems is scantly available. Thus, this study intended to evaluate the impact of various gel formulations (hydrogel, oleogel, emulsion gel, bigels of different compositions) on the delivery and antioxidant activity of lutein. Ethyl cellulose (EC,15 %w/w) and guar-xanthan gum mixture (1:1,1.5 %w/w) was used as oleogelator and hydrogelator, respectively. The microscopic evaluation indicated an oil-based continuous-phase for bigel with 75% oleogel. An increase in oleogel content enhanced textural and rheological properties. An increase in hydrogel composition (25%-75%) of bigel improved the lutein release (70.4%-83.2%). The highest release of lutein was recorded for emulsion gel (84.9%) and bigel with 25% oleogel (83.2%). The antioxidant activity was comparatively lower in gastric medium than simulated intestinal fluid. It could be inferred that the gel matrix significantly affected the lutein release, antioxidant profile, physiochemical and mechanical characteristics.
Collapse
Affiliation(s)
- Admajith M Kaimal
- Department of Food Engineering and Technology, Institute of Chemical Technology, ICT-IOC Campus, Bhubaneswar 751013, India.
| | - Rekha S Singhal
- Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga (E), Mumbai 400 019, India
| |
Collapse
|
17
|
Zhou Z, Liang Z, Zhang Y, Hu H, Gan T, Huang Z. Facile solid-phase synthesis of starch-fatty acid complexes via mechanical activation for stabilizing curcumin-loaded Pickering emulsions. Food Res Int 2023; 166:112625. [PMID: 36914331 DOI: 10.1016/j.foodres.2023.112625] [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: 08/22/2022] [Revised: 02/01/2023] [Accepted: 02/17/2023] [Indexed: 02/23/2023]
Abstract
Starch-fatty acid complexes used as emulsifiers have caught great attention because of their renewability and excellent emulsifying property, the development of a simple and efficient synthesis method for the fabrication of starch-fatty acid complexes is still greatly challenging. Herein, the rice starch-fatty acid complexes (NRS-FA) were successfully prepared by mechanical activation method using different long chain fatty acids (myristic acid, palmitic acid, and stearic acid) and native rice starch (NRS) as the raw materials. The results showed that the prepared NRS-FA with a V-shaped crystalline structure exhibited a higher digestion resistance than NRS. Moreover, when the chain length of fatty acids increased from 14 to 18 carbons, the contact angle of the complexes was much closer to 90°, and the average particle size was smaller, deriving the better emulsifying property of NRS-FA18 complexes, which were suitable to be used as an emulsifier to stabilize curcumin-loaded Pickering emulsions. The results of storage stability and in vitro digestion showed that the curcumin retention could reach 79.4 % after 28 days of storage and 80.8 % of curcumin was retained in the system after simulated gastric digestion, showing good encapsulation and delivery performance of prepared Pickering emulsions, which attributed to the enhancement of the coverage of particles at the oil-water interface.
Collapse
Affiliation(s)
- Zan Zhou
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, PR China
| | - Zirong Liang
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, PR China
| | - Yanjuan Zhang
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, PR China
| | - Huayu Hu
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, PR China
| | - Tao Gan
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, PR China.
| | - Zuqiang Huang
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, PR China.
| |
Collapse
|
18
|
Octenyl succinic anhydride modified starch with excellent emulsifying properties prepared by selective hydrolysis of supramolecular immobilized enzyme. Int J Biol Macromol 2023; 232:123383. [PMID: 36693601 DOI: 10.1016/j.ijbiomac.2023.123383] [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: 08/02/2022] [Revised: 01/14/2023] [Accepted: 01/18/2023] [Indexed: 01/22/2023]
Abstract
Octenyl succinic anhydride modified starch is a common green and safe emulsifier. Although the conventional pretreatment method of free enzyme hydrolysis increases the hydroxyl content on the starch surface, thus improving the grafting degree of octenyl succinic anhydride and the amphiphilicity of the modified starch, the amylose and amylopectin structures are indiscriminately hydrolyzed, reducing the emulsion stability of modified starch. In this work, α-amylase organic-inorganic hybrid nanoflower biocatalyst is designed and synthesized for pretreatment of synthetic octenyl succinic anhydride modified starch. The α-amylase organic-inorganic hybrid nanoflower biocatalyst with a unique micro-nano spatial structure can selectively hydrolyze the amylopectin and protect the amylose of starch. The amylose ratio of starch pretreated by nanoflower biocatalyst is about twice that of starch pretreated by free enzyme, reaching 22.62 %. Meanwhile, the granular structure of starch is not damaged. The obtained octenyl succinic anhydride modified starch exhibits a high degree of substitution, up to 0.0213. The emulsion prepared with this modified starch maintains excellent emulsifying properties and stability. This study provides a novel strategy for the preparation of octenyl succinic anhydride modified starch with excellent emulsifying properties, which promote the application of octenyl succinic anhydride modified starch in food, pharmaceutical and cosmetic industries.
Collapse
|
19
|
Lin J, Fan S, Ruan Y, Wu D, Yang T, Hu Y, Li W, Zou L. Tartary Buckwheat Starch Modified with Octenyl Succinic Anhydride for Stabilization of Pickering Nanoemulsions. Foods 2023; 12:foods12061126. [PMID: 36981053 PMCID: PMC10048578 DOI: 10.3390/foods12061126] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 02/25/2023] [Accepted: 03/03/2023] [Indexed: 03/10/2023] Open
Abstract
In this study, Tartary buckwheat starch was modified to different degrees of substitution (DS) with octenyl succinate anhydride (OS-TBS) in order to explore its potential for stabilizing Pickering nanoemulsions. OS-TBS was prepared by reacting Tartary buckwheat starch with 3, 5 or 7% (w/v) octenyl succinate in an alkaline aqueous solution at pH 8.5. Fourier-transform infrared spectroscopy gave peaks at 1726 cm−1 (C=O) and 1573 cm−1 (RCOO−), indicating the formation of OS-TBS. We further studied the physicochemical properties of the modified starch as well as its emulsification capacity. As the DS with octenyl succinate anhydride increased, the amylose content and gelatinization temperature of the OS-TBS decreased, while its solubility increased. In contrast to the original Tartary buckwheat starch, OS-TBS showed higher surface hydrophobicity, and its particles were more uniform in size and its emulsification stability was better. Higher DS with octenyl succinate led to better emulsification. OS-TBS efficiently stabilized O/W Pickering nanoemulsions and the average particle size of the emulsion was maintained at 300–400 nm for nanodroplets. Taken together, these results suggest that OS-TBS might serve as an excellent stabilizer for nanoscale Pickering emulsions. This study may suggest and expand the use of Tartary buckwheat starch in nanoscale Pickering emulsions in various industrial processes.
Collapse
Affiliation(s)
- Jie Lin
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Shasha Fan
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Yuyue Ruan
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Dingtao Wu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Ting Yang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Yichen Hu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Wei Li
- School of Basic Medicine, Chengdu University, Chengdu 610106, China
| | - Liang Zou
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
- Correspondence: ; Tel.: +86-028-84616029
| |
Collapse
|
20
|
Improvement of emulsifying properties of potato starch via complexation with nanoliposomes for stabilizing Pickering emulsion. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108271] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
|
21
|
Wang L, Zhan J, Ma R, Tian Y. Preparation of Starch-based Nanoemulsion for Sustained Release and Enhanced Bioaccessibility of Quercetin. Colloids Surf A Physicochem Eng Asp 2023. [DOI: 10.1016/j.colsurfa.2023.131218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
|
22
|
Zhou J, Kong L. Complexation with pre-formed “empty” V-type starch for encapsulation of aroma compounds. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
23
|
Formation, texture, and stability of yolk-free mayonnaise: Effect of soy peptide aggregates concentration. Food Chem 2023; 403:134337. [DOI: 10.1016/j.foodchem.2022.134337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 08/21/2022] [Accepted: 09/16/2022] [Indexed: 11/23/2022]
|
24
|
Ren Z, Chen Z, Zhang Y, Lin X, Weng W, Li B. Characteristics and in vitro digestion of resveratrol encapsulated in Pickering emulsions stabilized by tea water-insoluble protein nanoparticles. Food Chem X 2023; 18:100642. [PMID: 36968315 PMCID: PMC10034416 DOI: 10.1016/j.fochx.2023.100642] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 02/25/2023] [Accepted: 03/10/2023] [Indexed: 03/14/2023] Open
Abstract
This study focused on the characteristics and in vitro digestion of resveratrol encapsulated in Pickering emulsions stabilized by tea water-insoluble protein nanoparticles (TWINs). The absolute value of zeta potential of Pickering emulsions stabilized by TWIPNs (TWIPNPEs) encapsulating resveratrol was above 40 mV. Resveratrol encapsulated in TWIPNPEs was located at a hydrophobic environment of emulsion droplets. Additionally, the encapsulation efficiency (EE) of TWIPNPEs at TWIPN concentrations of 3.0% and 4.0% was above 85%. The resveratrol encapsulated in TWIPNPEs at a TWIPN concentration of 4.0% was still greater than 80% after UV irradiation to reduce the susceptibility of resveratrol for photodegradation. Moreover, the bioavailability of resveratrol in TWIPNPEs was improved in the simulated in vitro digestion. The bioavailability of resveratrol in TWIPNPEs in the simulated system was two times higher than unencapsulated resveratrol. This research could be useful for the encapsulation and application of nutraceuticals like resveratrol based on TWIPNPEs.
Collapse
Affiliation(s)
- Zhongyang Ren
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- College of Food Science, South China Agricultural University, 483 Wushan Street, Tianhe District, Guangzhou 510642, China
| | - Zhongzheng Chen
- College of Food Science, South China Agricultural University, 483 Wushan Street, Tianhe District, Guangzhou 510642, China
| | - Yuanyuan Zhang
- College of Food Science, South China Agricultural University, 483 Wushan Street, Tianhe District, Guangzhou 510642, China
| | - Xiaorong Lin
- College of Food Science, South China Agricultural University, 483 Wushan Street, Tianhe District, Guangzhou 510642, China
| | - Wuyin Weng
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Bin Li
- College of Food Science, South China Agricultural University, 483 Wushan Street, Tianhe District, Guangzhou 510642, China
- Corresponding author.
| |
Collapse
|
25
|
Li X, Wang X, Zhang H, Gong L, Meng X, Liu B. OSA-starch stabilized EPA nanoliposomes: preparation, characterization, stability and digestion in vitro and in vivo. Food Chem 2023; 419:136040. [PMID: 37027978 DOI: 10.1016/j.foodchem.2023.136040] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 03/15/2023] [Accepted: 03/23/2023] [Indexed: 04/01/2023]
Abstract
OSA-starch stabilized EPA nanoliposomes (OSA-EPA-NLs) were prepared by thin film rehydration/dispersion method. The physical properties and morphology of OSA-EPA-NLs were characterized. The best formulated sample was used to measure the storage stability and oxidative properties of EPA under different environmental stresses and to determine release and absorption of OSA-EPA-NLs in vitro and in vivo. The results showed that the encapsulation efficiency of OSA-EPA-NLs was 84.61%. All samples were relatively stable under different environmental stresses, and the release rate of EPA in simulated intestine stage (89.87%) was higher than that in the simulated gastric stage (5.86%). The areas under the EPA concentration-time curve of OSA-EPA-NLs group and EPA-NLs group through in vivo study were 0.42 and 0.32, respectively, which indicated that OSA-starch could improve the stability of EPA nanoliposomes and enhance EPA bioavailability in the form of ethyl esters.
Collapse
|
26
|
Wan C, Cheng Q, Zeng M, Huang C. Recent progress in emulsion gels: from fundamentals to applications. SOFT MATTER 2023; 19:1282-1292. [PMID: 36744514 DOI: 10.1039/d2sm01481e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Emulsion gels, also known as gelled emulsions or emulgels, have garnered great attention both in fundamental research and practical applications due to their superior stability, tunable morphology and microstructure, and promising mechanical and functional properties. From an application perspective, attention in this area has been, historically, mainly focused on food industries, e.g., engineering emulsion gels as fat substitutes or delivery systems for bioactive food ingredients. However, a growing body of studies has, in recent years, begun to demonstrate the full potential of emulsion gels as soft templates for designing advanced functional materials widely applied in a variety of fields, spanning chemical engineering, pharmaceutics, and materials science. Herein, a concise and comprehensive overview of emulsion gels is presented, from fundamentals to applications, highlighting significant recent progress and open questions, to scout for and deepen their potential applications in more fields.
Collapse
Affiliation(s)
- Chuchu Wan
- Key Lab of Materials Chemistry for Energy Conversion and Storage of Ministry of Education, School of Chemistry and Chemical Engineering, Huazhong University of Science and Technology (HUST), Wuhan, 430074, China.
| | - Quanyong Cheng
- Key Lab of Materials Chemistry for Energy Conversion and Storage of Ministry of Education, School of Chemistry and Chemical Engineering, Huazhong University of Science and Technology (HUST), Wuhan, 430074, China.
| | - Min Zeng
- Key Lab of Materials Chemistry for Energy Conversion and Storage of Ministry of Education, School of Chemistry and Chemical Engineering, Huazhong University of Science and Technology (HUST), Wuhan, 430074, China.
| | - Caili Huang
- Key Lab of Materials Chemistry for Energy Conversion and Storage of Ministry of Education, School of Chemistry and Chemical Engineering, Huazhong University of Science and Technology (HUST), Wuhan, 430074, China.
| |
Collapse
|
27
|
Fabrication and characterization of low-fat Pickering emulsion gels stabilized by zein/phytic acid complex nanoparticles. Food Chem 2023; 402:134179. [DOI: 10.1016/j.foodchem.2022.134179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 08/25/2022] [Accepted: 09/06/2022] [Indexed: 11/24/2022]
|
28
|
Kou T, Faisal M, Song J, Blennow A. Stabilization of emulsions by high-amylose-based 3D nanosystem. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
29
|
Role of gelation temperature in rheological behavior and microstructure of high elastic starch-based emulsion-filled gel. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
30
|
Kirtil E, Oztop MH. Mechanism of adsorption for design of role-specific polymeric surfactants. CHEMICAL PAPERS 2023. [DOI: 10.1007/s11696-022-02636-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|
31
|
Zhang R, Zhang H, Shi H, Zhang D, Zhang Z, Liu H. Strategic developments in the drug delivery of natural product dihydromyricetin: applications, prospects, and challenges. Drug Deliv 2022; 29:3052-3070. [PMID: 36146939 PMCID: PMC9518266 DOI: 10.1080/10717544.2022.2125601] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Dihydromyricetin (DHM) is an important natural flavonoid that has attracted much attention because of its various functions such as protecting the cardiovascular system and liver, treating cancer and neurodegenerative diseases, and anti-inflammation effect, etc. Despite its great development potential in pharmacy, DHM has some problems in pharmaceutical applications such as low solubility, permeability, and stability. To settle these issues, extensive research has been carried out on its physicochemical properties and dosage forms to produce all kinds of DHM preparations in the past ten years. In addition, the combined use of DHM with other drugs is a promising strategy to expand the application of DHM. However, although invention patents for DHM preparations have been issued in several countries, the current transformation of DHM research results into market products is insufficient. To date, there is still a lack of deep research into the pharmacokinetics, pharmacodynamics, toxicology, and action mechanism of DHM preparations. Besides, preparations for combined therapy of DHM with other drugs are scarcely reported, which necessitates the development of dosage forms for this application. Apart from medicine, the development of DHM in the food industry is also of great potential. Due to its multiple effects and excellent safety, DHM preparations can be developed for functional drinks and foods. Through this review, we hope to draw more attention to the development potential of DHM and the above challenges and provide valuable references for the research and development of other natural products with a similar structure-activity relationship to this drug.
Collapse
Affiliation(s)
- Ruirui Zhang
- School of Pharmacy, Southwest Medical University, Luzhou City, Sichuan, People's Republic of China
| | - Hao Zhang
- School of Pharmacy, Southwest Medical University, Luzhou City, Sichuan, People's Republic of China
| | - Houyin Shi
- Department of Orthopedics, Traditional Chinese Medicine Hospital of Southwest Medical University, Luzhou City, Sichuan, People's Republic of China
| | - Dan Zhang
- School of Pharmacy, Southwest Medical University, Luzhou City, Sichuan, People's Republic of China
| | - Zhuo Zhang
- School of Pharmacy, Southwest Medical University, Luzhou City, Sichuan, People's Republic of China
| | - Hao Liu
- School of Pharmacy, Southwest Medical University, Luzhou City, Sichuan, People's Republic of China
| |
Collapse
|
32
|
Cui S, Yang Z, McClements DJ, Xu X, Qiao X, Zhou L, Sun Q, Jiao B, Wang Q, Dai L. Stability mechanism of Pickering emulsions co-stabilized by protein nanoparticles and small molecular emulsifiers by two-step emulsification with different adding sequences: From microscopic to macroscopic scales. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/07/2022]
|
33
|
Xiong T, Sun H, Niu Z, Xu W, Li Z, He Y, Luo D, Xi W, Wei J, Zhang C. Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective. Foods 2022; 11:foods11233757. [PMID: 36496565 PMCID: PMC9736083 DOI: 10.3390/foods11233757] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2022] [Revised: 11/10/2022] [Accepted: 11/21/2022] [Indexed: 11/23/2022] Open
Abstract
In this study, Pickering emulsion gels were prepared by the self-gel method based on kappa carrageenan (kC). The effects of particle stabilizers and polysaccharide concentrations on the microstructure, rheological characteristics, and texture of Pickering emulsion gels stabilized by xanthan gum/lysozyme nanoparticles (XG/Ly NPs) with kC were discussed. The viscoelasticity of Pickering emulsion gels increased significantly with the increase of kC and XG/Ly NPs. The results of temperature sweep showed that the gel formation mainly depended on the kC addition. The XG/Ly NPs addition could accelerate the formation of Pickering emulsion gels and increase its melting temperature (Tmelt), which is helpful to improve the thermal stability of emulsion gels. Cryo-scanning electron microscope (Cryo-SEM) images revealed that Pickering emulsion gel has a porous network structure, and the oil droplets were well wrapped in the pores. The hardness increased significantly with the increase of XG/Ly NPs and kC. In particular, the Pickering emulsion gel hardness was up to 2.9 Newton (N) when the concentration of kC and XG/Ly NPs were 2%. The results showed that self-gelling polysaccharides, such as kC, could construct and regulate the structure and characteristics of Pickering emulsion gel. This study provides theoretical support for potential new applications of emulsion gels as functional colloids and delivery systems in the food industry.
Collapse
Affiliation(s)
- Tianzhen Xiong
- College of Life Science, Xinyang Normal University, Xinyang 464000, China
| | - Haomin Sun
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
| | - Ziyi Niu
- College of Life Science, Xinyang Normal University, Xinyang 464000, China
| | - Wei Xu
- College of Life Science, Xinyang Normal University, Xinyang 464000, China
- Correspondence: (W.X.); (C.Z.)
| | - Zhifan Li
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
| | - Yawen He
- College of Life Science, Xinyang Normal University, Xinyang 464000, China
| | - Denglin Luo
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
| | - Wenjie Xi
- College of Life Science, Xinyang Normal University, Xinyang 464000, China
| | - Jingjing Wei
- College of Life Science, Xinyang Normal University, Xinyang 464000, China
| | - Chunlan Zhang
- College of Food Science and Engineering, Tarim University, Alar 843300, China
- Correspondence: (W.X.); (C.Z.)
| |
Collapse
|
34
|
Chen X, Zhou B, Gao J, Wu D, Liang H. EGCG-decorated zein complex particles: Relationship to synergistic interfacial properties. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129879] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
|
35
|
Du X, Hu M, Liu G, Yan S, Qi B, Zhang S, Huang Y, Li Y, Chen H, Zhu X. Development of high-internal-phase emulsions stabilized by soy protein isolate-dextran complex for the delivery of quercetin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6273-6284. [PMID: 35510347 DOI: 10.1002/jsfa.11976] [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: 02/14/2022] [Revised: 04/12/2022] [Accepted: 05/04/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Protein-polysaccharide complexes have been widely used to stabilize high-internal-phase emulsion (HIPEs). However, it is still unknown whether soy protein isolate-dextran (SPI-Dex) complexes can stabilize HIPEs or what is the effect of Dex concentration on the HIPEs. Furthermore, the non-covalent interaction mechanism between SPI and Dex is also unclear. Therefore, we fabricated SPI-Dex complexes and used them to stabilize HIPEs-loaded quercetin and explore the interaction mechanism between SPI and Dex, as well as the effect of Dex concentration on the particle size, ζ-potential, microstructure, rheology, quercetin encapsulation efficiency, and gastrointestinal fate of the HIPEs. RESULTS Spectral analysis (fourier transform infrared spectroscopy, ultraviolet spectroscopy, and fluorescence spectroscopy) results identified the formation of SPI-Dex complexes, and indicated that the addition of Dex changed the spatial structure of SPI, whereas thermodynamic analysis (ΔH > 0, ΔS > 0) showed that hydrophobic interactions were the main driving forces in the formation of SPI-Dex complexes. Compared with HIPEs stabilized by SPI, the SPI-Dex complex-stabilized HIPEs had smaller particles (3000.33 ± 201.22 nm), as well as higher ζ-potential (-21.73 ± 1.10 mV), apparent viscosities, modulus, and quercetin encapsulation efficiency (98.19 ± 0.14%). In addition, in vitro digestion revealed that SPI-Dex complex-stabilized HIPEs significantly reduced the release of free fatty acid and improved quercetin bioaccessibility. CONCLUSION HIPEs stabilized by SPI-Dex complexes delayed the release of free fat acid and improved the bioaccessibility of quercetin, and may be help in designing delivery systems for bioactive substances with specific properties. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Xiaoqian Du
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Miao Hu
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Guannan Liu
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Shizhang Yan
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, China
- Heilongjiang Green Food Science Research Institute, Harbin, China
| | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yuyang Huang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, China
- Heilongjiang Green Food Science Research Institute, Harbin, China
- National Research Center of Soybean Engineering and Technology, Harbin, China
| | - Hao Chen
- National Research Center of Soybean Engineering and Technology, Harbin, China
| | - Xiuqing Zhu
- College of Food Science, Northeast Agricultural University, Harbin, China
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| |
Collapse
|
36
|
Zhao L, Tong Q, Geng Z, Liu Y, Yin L, Xu W, Rehman A. Recent advances of octenyl succinic anhydride modified polysaccharides as wall materials for nano-encapsulation of hydrophobic bioactive compounds. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6183-6192. [PMID: 35532302 DOI: 10.1002/jsfa.11984] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 03/30/2022] [Accepted: 05/09/2022] [Indexed: 06/14/2023]
Abstract
Polysaccharides can be esterified with octenyl succinic anhydride (OSA) to form derivatives with amphiphilic properties. The general preparation methods of OSA-polysaccharides are described, especially the aqueous method. The new hydrophobic groups introduced result in OSA-polysaccharides showing higher interfacial properties, better emulsifying stability, higher viscosity, and lower digestibility. There have been advances in the development of OSA-polysaccharides-based nano-encapsulation systems for hydrophobic bioactive compounds in recent years. Nano-encapsulation systems are formed through nanoemulsions, nanocapsules, nanoparticles, micelles, vesicles, molecular inclusion complexes, and so on. This review aims to describe the preparation methods, the structure characterizations, and the physicochemical properties of OSA-polysaccharides as encapsulating agents. In addition, the focus is on the different nano-encapsulation systems based on OSA-polysaccharides as wall materials. Future perspectives will concern OSA-polysaccharides-based nano-encapsulation systems with optimized functional properties for providing higher bioavailability and targeted delivery of various hydrophobic bioactive compounds. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Li Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Qunyi Tong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ziwei Geng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yutong Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Lichen Yin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Wentian Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Abdur Rehman
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| |
Collapse
|
37
|
Waxy maize starch nanoparticles incorporated tea polyphenols to stabilize Pickering emulsion and inhibit oil oxidation. Carbohydr Polym 2022; 296:119991. [DOI: 10.1016/j.carbpol.2022.119991] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 08/03/2022] [Accepted: 08/11/2022] [Indexed: 11/23/2022]
|
38
|
Co-delivery of hydrophobic astaxanthin and hydrophilic phycocyanin by a pH-sensitive water-in-oil-in-water double emulsion-filled gellan gum hydrogel. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107810] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
|
39
|
Chen Y, Su Y, Bai R, Li J, Zheng T. Preparation and characterization of octenyl succinic anhydride-modified ginkgo seed starch with enhanced physicochemical and emulsifying properties. J Food Sci 2022; 87:4453-4464. [PMID: 36117277 DOI: 10.1111/1750-3841.16321] [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: 05/17/2022] [Revised: 07/19/2022] [Accepted: 08/17/2022] [Indexed: 11/30/2022]
Abstract
A quick preparation of octenylsuccinylated (OS)-ginkgo seed starch was proposed by lipase-coupling esterification within 30 min, and the physicochemical and emulsifying properties of OS-ginkgo seed starch were evaluated. High-performance liquid chromatography results revealed that ginkgolic acid in ginkgo seed starch was too low to be detected, which improved the biosafety and application range of OS-ginkgo seed starch. The degree of substitution (DS) of OS-ginkgo starch varied from 0.006 to 0.0169 depending on the lipase concentration increased from 0% to 1% (w/w, based on the volume of starch solution), and the reaction efficiency obtained the highest value of 68.5% at the lipase concentration of 1%. Fourier transform infrared spectra of OS-ginkgo seed starch confirmed ester carbonyl splicing in the starch molecular with the characteristic peaks at 1722 and 1567 cm-1 . Scanning electron microscopy observations revealed that the esterification occurred mainly in the amorphous regions with slight morphological modification. X-ray diffractions suggested that no crystal change occurred on the starch granule. The thermal analysis revealed that OS-ginkgo seed starch showed a lower temperature and endothermic enthalpy for gelatinization, and presented enhanced and DS-dependent emulsifying properties and in vitro antidigestion properties. PRACTICAL APPLICATION: Results indicated that OS-ginkgo seed starch prepared by lipase-coupling esterification would be an alternative emulsion stabilizer for encapsulation and delivery of hydrophobic components. This study would provide an alternative method for the efficient and economical production of OS-ginkgo seed starch, thereby broadening its application in commercial exploitation.
Collapse
Affiliation(s)
- Ying Chen
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, China
| | - Ya Su
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, China
| | - Rong Bai
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, China
| | - Jianlin Li
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, China
| | - Tiesong Zheng
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, China
| |
Collapse
|
40
|
Feng Y, Zhang B, Fu X, Huang Q. Starch-lauric acid complex-stabilised Pickering emulsion gels enhance the thermo-oxidative resistance of flaxseed oil. Carbohydr Polym 2022; 292:119715. [PMID: 35725189 DOI: 10.1016/j.carbpol.2022.119715] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 05/20/2022] [Accepted: 06/04/2022] [Indexed: 11/19/2022]
Abstract
Hydrophobic-modified starch complexes have the potential to form Pickering emulsions and improve the oxidative stability of flaxseed oil. Here, V-type starch-lauric acid complexes (SLACs) were fabricated via solid encapsulation within 0.5-12 h and applied in flaxseed oil Pickering emulsions. Complexing index, X-ray diffraction and differential scanning calorimetry analyses confirmed that the degree of complexation increased with the reaction time. Pickering emulsion gels stabilised by SLACs generated with reaction times of 6 h and 12 h exhibited good storage stability and high yield stress, G' values and apparent viscosity. Confocal laser scanning microscopy and cryo-scanning electron microscopy revealed a gelation mechanism involving increased interface roughness and enhanced droplet-droplet interaction. In comparison to pure flaxseed oil, higher thermo-oxidative resistance was observed at 130 °C, with a markedly longer oxidation induction for emulsions and emulsion gels stabilised by SLACs. Our findings could assist in the design of hydrophobic-modified starch and provide a new paradigm for delaying oil oxidation.
Collapse
Affiliation(s)
- Yinong Feng
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Bin Zhang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; China-Singapore International Joint Research Institute, Guangzhou 511363, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Xiong Fu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, 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
| | - Qiang Huang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; China-Singapore International Joint Research Institute, Guangzhou 511363, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
| |
Collapse
|
41
|
Liu Y, Liu Y. Construction of lipid-biomacromolecular compounds for loading and delivery of carotenoids: Preparation methods, structural properties, and absorption-enhancing mechanisms. Crit Rev Food Sci Nutr 2022; 64:1653-1676. [PMID: 36062817 DOI: 10.1080/10408398.2022.2118229] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Due to the unstable chemical properties and poor water solubility of carotenoids, their processing adaptation and oral bioavailability are poor, limiting their application in hydrophilic food systems. Lipid-biomacromolecular compounds can be excellent carriers for carotenoid delivery by taking full advantage of the solubilization of lipids to non-polar nutrients and the water dispersion and gastrointestinal controlled release properties of biomacromolecules. This paper reviewed the research progress of lipid-biomacromolecular compounds as encapsulation and delivery carriers of carotenoids and summarized the material selection and preparation methods for biomacromolecular compounds. By considering the interaction between the two, this paper briefly discussed the effect of these compounds on carotenoid water solubility, stability, and bioavailability, emphasizing their delivery effect on carotenoids. Finally, various challenges and future trends of lipid-biomacromolecular compounds as carotenoid delivery carriers were discussed, providing new insight into efficient loading and delivery of carotenoids.
Collapse
Affiliation(s)
- Yunjun Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian, People's Republic of China
| | - Yixiang Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian, People's Republic of China
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
| |
Collapse
|
42
|
Jing X, Chen B, Liu T, Cai Y, Zhao Q, Deng X, Zhao M. Formation and stability of Pickering emulsion gels by insoluble soy peptide aggregates through hydrophobic modification. Food Chem 2022; 387:132897. [PMID: 35413552 DOI: 10.1016/j.foodchem.2022.132897] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Revised: 03/02/2022] [Accepted: 04/03/2022] [Indexed: 01/11/2023]
Abstract
In this work, a highly stable food-grade Pickering emulsion gels was successfully prepared by hydrophobically modified insoluble soybean peptide aggregates. The relationships between the surface properties of insoluble soybean peptide aggregates and Pickering emulsion gels characteristics were clarified. After modification, the insoluble soybean peptide aggregates with high surface hydrophobicity had small particle size (377 nm), near-neutral wettability (θo/w = 92°) and strong interfacial adsorption capability. These allowed the modified insoluble soybean peptide aggregates to stabilize the oil-water interface and form continuous network surrounding oil droplets, leading to the formation of stable Pickering emulsion gels. Besides, Pickering emulsion gels prepared by insoluble soybean peptide aggregates with higher surface hydrophobicity had smaller droplet size and higher gel strength, and remained stable even after 60 days of storage. The findings suggest a preferable plant protein particle for the preparation of stable Pickering emulsion gels in food industry.
Collapse
Affiliation(s)
- Xuelian Jing
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, People's Republic of China
| | - Bifen Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, People's Republic of China
| | - Tongxun Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, People's Republic of China
| | - Yongjian Cai
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, People's Republic of China
| | - Qiangzhong Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, People's Republic of China.
| | - Xinlun Deng
- Guangdong Wenbang Biotechnology Co Ltd, Zhaoqing 526000, People's Republic of China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, People's Republic of China
| |
Collapse
|
43
|
Encapsulation of indole-3-carbinol in Pickering emulsions stabilized by OSA-modified high amylose corn starch: Preparation, characterization and storage stability properties. Food Chem 2022; 386:132846. [PMID: 35381538 DOI: 10.1016/j.foodchem.2022.132846] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 10/27/2021] [Accepted: 03/27/2022] [Indexed: 11/24/2022]
Abstract
The stability of hydrophobic bioactive compound indole-3-carbinol (I3C) is a challenge for application. In this work, Pickering emulsions were prepared to encapsulate I3C. As the emulsifier, high amylose corn starch was pretreated by acid hydrolysis, afterwards modified by different concentrations of octenyl succinic anhydride (OSA), and their emulsions were evaluated. The XRD, SEM and FTIR results indicated the successful modification. ζ-potential, mean droplet size and emulsification index (EI) of the emulsions confirmed that modified starch with a higher degree of substitution (DS) was more effective for enhancing the storage stability. The results of encapsulation efficiency (EE) and retention degree of I3C after 14 d also proved the assumption. Moreover, the Pickering emulsions protected I3C against ultraviolet light and achieved controlled release in vitro. The food-grade Pickering emulsion loading I3C is promising to be used as a nutrient or dietary supplement for food applications.
Collapse
|
44
|
Bu N, Sun R, Huang L, Lin H, Pang J, Wang L, Mu R. Chitosan films with tunable droplet size of Pickering emulsions stabilized by amphiphilic konjac glucomannan network. Int J Biol Macromol 2022; 220:1072-1083. [PMID: 36037908 DOI: 10.1016/j.ijbiomac.2022.08.157] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 08/22/2022] [Accepted: 08/22/2022] [Indexed: 11/05/2022]
Abstract
In this work, chitosan (CS) emulsion films were prepared with grapefruit essential oil (GEO) Pickering emulsions (OGEOs) stabilized by amphiphilic octenyl succinic anhydride (OSA) konjac glucomannan (OSA-KGM) network. The droplet size of emulsion was regulated by altering oil content in OGEOs (10 %, 20 %, 30 % and 40 %, w/w). The structural and physicochemical properties of CS films with tunable emulsion droplets (OGEOs) were investigated. The droplet size of OGEOs increased with the increasing content of GEO. FT-IR revealed that the formation of CS-OGEOs films was attributed to hydrogen bonding. CS-OGEOs films with large droplets presented smoother surface, enhanced water resistance, UV-shielding property, mechanical properties, but increased water vapor permeability (WVP) compared with CS-OGEOs films with small droplets. In addition, CS-OGEOs films with large droplets also presented compact film structure, controlled release of GEO, high efficiency of DPPH free radical scavenging and antibacterial activity. To sum up, incorporation of emulsion droplets was a good strategy for improving the structural and physicochemical properties of CS films.
Collapse
Affiliation(s)
- Nitong Bu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Runzhi Sun
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Liying Huang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Huanglong Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Lin Wang
- Department of Engineering Mechanics, Tsinghua University, Beijing 100084, China; Institute of Superlubricity Technology, Research Institute of Tsinghua University in Shenzhen, Shenzhen 518057, China.
| | - Ruojun Mu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| |
Collapse
|
45
|
Enzymatically modified quinoa starch-based Pickering emulsion: Effect of enzymolysis and emulsifying conditions. Int J Biol Macromol 2022; 219:824-834. [PMID: 35963347 DOI: 10.1016/j.ijbiomac.2022.08.031] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 07/16/2022] [Accepted: 08/07/2022] [Indexed: 11/20/2022]
Abstract
Both the effects of enzymolysis condition on the microstructures and emulsifying property of enzymatic modified quinoa starch (EMQS) and the effects of emulsion formulation on the EMQS based emulsions were investigated. The emulsifying capacity (EC) and stability (ES) of EMQS were positive correlated with enzyme amount (0-2.4 % w/wstarch). The particle sizes of EMQS decreased and its hydrophobicity increased with increasing enzyme amount (0-2.4 % w/wstarch), which were the main reasons for the increasing emulsifying performance of EMQS. With the increasing starch concentration, the EC of the EMQS increased, the oil droplet size of the emulsion decreased. With the oil/water ratios ranging from 1:9 to 6:4, the emulsification index (EI) and oil droplet size of the emulsion increased. EMQS based emulsion had a relatively good stability in the pH range of 2-10. This study lays the foundation for the application of EMQS as a stable clean-label Pickering emulsifier.
Collapse
|
46
|
Xiao Q, Chen Z, Xie X, Zhang Y, Chen J, Weng H, Chen F, Xiao A. A novel Pickering emulsion stabilized solely by hydrophobic agar microgels. Carbohydr Polym 2022; 297:120035. [DOI: 10.1016/j.carbpol.2022.120035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 08/17/2022] [Accepted: 08/22/2022] [Indexed: 11/02/2022]
|
47
|
Improving emulsification performance of waxy maize starch by esterification combined with pulsed electric field. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107655] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
|
48
|
Zheng W, Zhang H, Wang J, Wang J, Yan L, Liu C, Zheng L. Pickering emulsion hydrogel based on alginate-gellan gum with carboxymethyl chitosan as a pH-responsive controlled release delivery system. Int J Biol Macromol 2022; 216:850-859. [PMID: 35914551 DOI: 10.1016/j.ijbiomac.2022.07.223] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 07/23/2022] [Accepted: 07/27/2022] [Indexed: 11/05/2022]
Abstract
Pickering emulsion hydrogels (PEHs) were developed as a pH-responsive, controlled-release delivery system to address the limitations of Pickering emulsions in some harsh processing or gastrointestinal conditions. Specifically, the PEHs were fabricated based on alginate and various concentrations of gellan gum (GG) with carboxymethyl chitosan (CMCS) matrix. The encapsulation efficiency (EE), Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) results proved the successful encapsulation. Furthermore, the hydrogels remained stable in the presence of destabilizing ions (Na+ or phosphate ions) and high osmotic pressure mediums. The texture profile analysis (TPA) characteristics and Young's modulus of the 0.8 % GG (w/v) PEHs were superior to the others. The PEHs prevented the emulsions from being released at pH 2.0, while the emulsions were entirely released at pH 7.4 in vitro, with the rate of release controlled by CMCS and the degree by GG concentration. This work facilitates the delivery of Pickering emulsions with excellent stability and pH-responsive controlled release for hydrophobic actives in food applications.
Collapse
Affiliation(s)
- Wenxiu Zheng
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Huizhe Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Ju Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Jinjin Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Ling Yan
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Changhong Liu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, China.
| | - Lei Zheng
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, China.
| |
Collapse
|
49
|
Tan B, Li Y, Fei X, Tian J, Xu L, Wang Y. Lipase-polydopamine magnetic hydrogel microspheres for the synthesis of octenyl succinic anhydride starch. Int J Biol Macromol 2022; 219:482-490. [PMID: 35850268 DOI: 10.1016/j.ijbiomac.2022.07.083] [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: 05/13/2022] [Revised: 07/04/2022] [Accepted: 07/10/2022] [Indexed: 11/28/2022]
Abstract
Octenyl succinic anhydride (OSA) starch is an important edible additive in the food field, and its synthesis method has attracted much attention. Lipase as a biocatalyst can improve the synthesis efficiency of OSA starch, and significantly inhibit the occurrence of side reactions. However, free lipase has not been widely applied in the synthesis of OSA starch due to the difficulty of separation from starch and poor reusability. In this work, a promising strategy for the synthesis of OSA starch catalyzed by lipase immobilized on polydopamine magnetic hydrogel microspheres (PMHM) is reported. The prepared lipase-polydopamine magnetic hydrogel microspheres (L-PMHM) can be uniformly dispersed in starch slurry, which is conducive to the full contact between lipase and starch. L-PMHM (Km =2.6276 μmol/mL) exhibits better affinity to the substrate than free lipase (Km = 3.4301 μmol/mL). Compared with the OSA starch catalyzed by free lipase (DS = 0.0176), the degree of substitution of OSA starch catalyzed by L-PMHM is up to 0.0277 in a short reaction time. In cyclic catalysis, L-PHMM can remain about 48 % of their original activity after 20 reuses and can be quickly separated from the product. These results suggest that L-PMHM has great potential as a biocatalyst for the efficient synthesis of OSA starch.
Collapse
Affiliation(s)
- Bozhi Tan
- Instrumental Analysis Center, Dalian Polytechnic University, Dalian 116034, China; School of Biological Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Yao Li
- School of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Xu Fei
- Instrumental Analysis Center, Dalian Polytechnic University, Dalian 116034, China.
| | - Jing Tian
- School of Biological Engineering, Dalian Polytechnic University, Dalian 116034, China.
| | - Longquan Xu
- Instrumental Analysis Center, Dalian Polytechnic University, Dalian 116034, China
| | - Yi Wang
- School of Biological Engineering, Dalian Polytechnic University, Dalian 116034, China
| |
Collapse
|
50
|
Zhang L, Chen DL, Wang XF, Xu L, Qian JY, He XD. Enzymatically modified quinoa starch based pickering emulsion as carrier for curcumin: Rheological properties, protection effect and in vitro digestion study. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
|