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Gong T, Song Z, Zhang S, Meng Y, Guo Y. Young apple polyphenols confer excellent physical and oxidative stabilities to soy protein emulsions for effective β-carotene encapsulation and delivery. Int J Biol Macromol 2024; 275:133607. [PMID: 38960241 DOI: 10.1016/j.ijbiomac.2024.133607] [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: 04/07/2024] [Revised: 06/19/2024] [Accepted: 06/30/2024] [Indexed: 07/05/2024]
Abstract
Protein emulsions' poor physical and oxidative stabilities restrict their use in functional foods. Soy protein isolate (SPI) emulsions' physical stability was enhanced by adding young apple polyphenols (YAP) in this study, but decreased when YAP was 0.12%. YAP binding prefolded SPI's structure, which promotes efficient SPI stacking at the interface. YAP also improved SPI emulsions' oxidation resistance in a dose-dependent manner. SPI-YAP interaction promoted more YAP adsorption (>80%) at the interface, which increased emulsions' antioxidant capacities twofold. Furthermore, over 90% of unsaturated fatty acids were preserved, and the oxidation of lipid-SPI-β-carotene appeared to be reduced as YAP increased. In addition, SPI-YAP emulsions were effective in encapsulating and safeguarding β-carotene during emulsion storage and in vitro digestion, leading to a delayed and maximum release of β-carotene. This study improves the understanding of polyphenols inhibition on lipid-protein oxidation through interface strengthening and broadens the potential applications of YAP and SPI in functional foods.
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Affiliation(s)
- Tian Gong
- The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China; The Carl R. Woese Institute for Genomic Biology, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Zhichao Song
- The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China
| | - Shuai Zhang
- The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China
| | - Yonghong Meng
- The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China
| | - Yurong Guo
- The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China.
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2
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Fan S, Yang Q, Wang D, Zhu C, Wen X, Li X, Richel A, Fauconnier ML, Yang W, Hou C, Zhang D. Zein and tannic acid hybrid particles improving physical stability, controlled release properties, and antimicrobial activity of cinnamon essential oil loaded Pickering emulsions. Food Chem 2024; 446:138512. [PMID: 38428085 DOI: 10.1016/j.foodchem.2024.138512] [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: 10/17/2023] [Revised: 01/09/2024] [Accepted: 01/18/2024] [Indexed: 03/03/2024]
Abstract
Pickering emulsion loading essential oil has demonstrated a promising strategy as delivery system in food preservation, but localization in stability and antimicrobial activity limits application. In this study, Pickering emulsions co-loaded with tannic acid and cinnamon essential oil (ZTC) have been developed based on zein and tannic acid complexes (ZT) mediated interfacial engineering. Fourier transform infrared, fluorescence spectroscopy, and molecular docking results indicated tannic acid altered the structural of zein. Interfacial tension results indicated that tannic acid accelerated the adsorbed speed of zein particles by decreased interfacial tension (11.99-9.96 mN/m). ZT5 formed a viscoelastic and dense layer in oil-water interface than that for other ZTs, which improved stability and control release performance of ZTC. Furthermore, the ZTC showed an effective antimicrobial activity against spoilage organisms Pseudomonad paralactis MN10 and Lactobacillus sakei VMR17. These findings provide new insight for developing co-loaded multiple antimicrobial agents within Pickering emulsion as a delivery system.
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Affiliation(s)
- Simin Fan
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Laboratory of Biomass and Green Technologies, Gembloux Agro-Bio Tech, University of Liège, Passage de Déportés 2, Gembloux, Belgium; Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, University of Liège, Passage de Déportés 2, Gembloux, Belgium
| | - Qingfeng Yang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Debao Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Chaoqiao Zhu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xiangyuan Wen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Aurore Richel
- Laboratory of Biomass and Green Technologies, Gembloux Agro-Bio Tech, University of Liège, Passage de Déportés 2, Gembloux, Belgium
| | - Marie-Laure Fauconnier
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, University of Liège, Passage de Déportés 2, Gembloux, Belgium
| | - Wei Yang
- Sunrise Material Co. LTD., Jiangyin 214411, China
| | - Chengli Hou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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3
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Li Y, Zhou L, Zhang H, Liu G, Qin X. Preparation, Characterization and Antioxidant Activity of Glycosylated Whey Protein Isolate/Proanthocyanidin Compounds. Foods 2023; 12:foods12112153. [PMID: 37297399 DOI: 10.3390/foods12112153] [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: 02/10/2023] [Revised: 05/19/2023] [Accepted: 05/21/2023] [Indexed: 06/12/2023] Open
Abstract
A glycosylated protein/procyanidin complex was prepared by self-assembly of glycosylated whey protein isolate and proanthocyanidins (PCs). The complex was characterized through endogenous fluorescence spectroscopy, polyacrylamide gel electrophoresis, Fourier infrared spectroscopy, oil-water interfacial tension, and transmission electron microscopy. The results showed that the degree of protein aggregation could be regulated by controlling the added amount of procyanidin, and the main interaction force between glycosylated protein and PCs was hydrogen bonding or hydrophobic interaction. The optimal binding ratio of protein:PCs was 1:1 (w/w), and the solution pH was 6.0. The resulting glycosylated protein/PC compounds had a particle size of about 119 nm. They exhibited excellent antioxidant and free radical-scavenging abilities. Moreover, the thermal denaturation temperature rose to 113.33 °C. Confocal laser scanning microscopy (CLSM) images show that the emulsion maintains a thick interface layer and improves oxidation resistance with the addition of PCs, increasing the application potential in the functional food industry.
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Affiliation(s)
- Yaochang Li
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Lian Zhou
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Haizhi Zhang
- College 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
- College 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
| | - Xinguang Qin
- College 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
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4
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Xu Y, Wei Z, Xue C. Pickering emulsions stabilized by zein-gallic acid composite nanoparticles: Impact of covalent or non-covalent interactions on storage stability, lipid oxidation and digestibility. Food Chem 2023; 408:135254. [PMID: 36566547 DOI: 10.1016/j.foodchem.2022.135254] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 12/10/2022] [Accepted: 12/17/2022] [Indexed: 12/24/2022]
Abstract
Studies have shown that covalent and non-covalent zein-polyphenol complexes exhibit significant differences in structure and properties, but their effects on the characteristics of Pickering emulsions are still unclear. In this study, zein nanoparticles (ZNPs), non-covalent (N-ZGANPs) and covalent (C-ZGANPs) zein-gallic acid nanoparticles were fabricated to investigate the influence of complexation types on the properties of an algal oil-in-water Pickering emulsion. Results indicated that the addition of gallic acid was associated with the decrease of interfacial tension of particles. C-ZGANPs possessed the strongest interfacial adsorption capacity, which contributed to the optimum physical stability of the covalent emulsion during storage. The rheological experiment demonstrated that C-ZGANPs decreased the viscoelasticity of the emulsion, while N-ZGANPs showed the opposite effect. Moreover, the emulsions stabilized by C-ZGANPs significantly delayed the oxidation of the encapsulated algal oil, protected astaxanthin (AST) from heat, as well as increased the bioaccessibility of AST in simulated digestion.
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Affiliation(s)
- Yanan Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266400, China
| | - Zihao Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao 266400, China.
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao 266400, China; Laboratory for Marine Drugs and Bioproducts, Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China
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5
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Phenolic Fraction from Peanut ( Arachis hypogaea L.) By-product: Innovative Extraction Techniques and New Encapsulation Trends for Its Valorization. FOOD BIOPROCESS TECH 2023; 16:726-748. [PMID: 36158454 PMCID: PMC9483447 DOI: 10.1007/s11947-022-02901-5] [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: 07/15/2022] [Accepted: 09/02/2022] [Indexed: 11/23/2022]
Abstract
Peanut skin is a by-product rich in bioactive compounds with high nutritional and pharmaceutical values. The phenolic fraction, rich in proanthocyanidins/procyanidins, is a relevant class of bioactive compounds, which has been increasingly applied as functional ingredients for food and pharmaceutical applications and is mostly recovered from peanut skins through low-pressure extraction methods. Therefore, the use of green high-pressure extractions is an interesting alternative to value this peanut by-product. This review addresses the benefits of the phenolic fraction recovered from peanut skin, with a focus on proanthocyanin/procyanidin compounds, and discusses the improvement of their activity, bioavailability, and protection, by methods such as encapsulation. Different applications for the proanthocyanidins, in the food and pharmaceutical industries, are also explored. Additionally, high-pressure green extraction methods, combined with micro/nanoencapsulation, using wall material derived from peanut industrial processing, may represent a promising biorefinery strategy to improve the bioavailability of proanthocyanidins recovered from underutilized peanut skins.
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Zi Y, Xu J, Huang S, Zheng Y, Peng J, Yang M, Wang X, Zhong J. Effects of octenyl succinic anhydride chemical modification and surfactant physical modification of bovine bone gelatin on the stabilization of fish oil-loaded emulsions. Food Chem X 2022; 16:100517. [DOI: 10.1016/j.fochx.2022.100517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Revised: 08/30/2022] [Accepted: 11/16/2022] [Indexed: 11/18/2022] Open
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7
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Formation, Structure and stability of high internal phase Pickering emulsions stabilized by BSPI-C3G covalent complexes. Food Chem X 2022; 16:100455. [PMID: 36203951 PMCID: PMC9530839 DOI: 10.1016/j.fochx.2022.100455] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 09/20/2022] [Accepted: 09/22/2022] [Indexed: 12/03/2022] Open
Abstract
The HIIPPE was stabilized by BSPI-C3G covalent particles. HIPPEs stabilized with 74% (v/v) oil phase fraction have a stable gel-like state. HIPPEs stability was the best with the 3 % (w/v) BSPI-C3G particle concentration.
Food-grade high internal phase Pickering emulsions (HIPPEs) are stabilized by protein-based particles, which have attracted extensive attention due to their good gel-like structure. The black soybean isolate protein/cyanidin-3-O-glucoside (BSPI-C3G) covalent particles were used as a particulate emulsifier to form stable HIPPEs with oil phase fractions (74 % v/v) and low particle concentrations (0.5 %–3 % w/v) The particle size distribution and microstructure demonstrated that the BSPI-C3G covalent particles acted as an interfacial layer and surrounded the oil droplets. As the concentration of BSPI-C3G particles increased from 0.5 % to 3 %, the droplet size, elasticity, antioxidant capacity of the heated or stored HIPPEs more stable. So, the HIPPEs had the best stability with the BSPI-C3G particle at 3 % (w/v) concentration. These findings may extend the application of BSPI and C3G in foods and provide the guidelines for the rational design of food-grade HIPPEs stabilized by protein/anthocyanin complexes.
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8
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Chen J, Li H, Li X, Yuan D, Cheng H, Ke Y, Cheng J, Wang Z, Chen J, Li J. Co-amorphous systems using epigallocatechin-3-gallate as a co-former: stability, in vitro dissolution, in vivo bioavailability and underlying molecular mechanisms. Eur J Pharm Biopharm 2022; 178:82-93. [PMID: 35932965 DOI: 10.1016/j.ejpb.2022.08.001] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 07/26/2022] [Accepted: 08/01/2022] [Indexed: 11/25/2022]
Abstract
Co-amorphous strategy has been extensively investigated to improve the dissolution of hydrophobic drugs. Here, epigallocatechin-3-gallate (EGCG) was exploited as a co-former in co-amorphous systems based on its unique structure including phenyl rings, phenolic hydroxyl groups and the galloyl moiety. Two model BCS class II drugs, simvastatin (SIM) and nifedipine (NIF), were selected to be co-amorphized with EGCG. All drug-EGCG systems at three molar ratios became amorphous by the means of spray drying and showed high physically stable either under dry condition and 75% RH at 40 °C or under dry conditions at 25 °C. The optimal feed molar ratios of both EGCG based co-amorphous systems fabricated were determined to be three, under which the significant increases were obtained in the maximum apparent concentrations of 4.90-fold for SIM at 1 h and 106.03-fold for NIF at 0.25 h compared to crystalline drugs by non-sink dissolution studies. The underlying molecular mechanisms of two co-amorphous systems formation were involved in molecular miscibility, hydrogen bonds and π-π stacking interactions unraveled by means of DSC, FTIR and molecular dynamics simulations. More to the point, oral pharmacokinetic studies in rats demonstrated that co-amorphous SIM-EGCG and NIF-EGCG systems at 1:3 have a significant increase in Cmax of 1.81- and 5.69-fold, and AUC 0-24 h of 1.62- and 4.57-fold compared with those of corresponding crystalline drugs, respectively. In conclusion, EGCG is proved to be a promising co-former in co-amorphous systems.
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Affiliation(s)
- Jinfeng Chen
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, PR China; Jiangsu Provincial TCM Engineering Technology Research Center of High Efficient Drug Delivery System (DDS), Nanjing 210023, PR China
| | - Huaning Li
- Medical Department, Weifang Medical College, Weifang 261042, PR China
| | - Xiangwei Li
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, PR China; Jiangsu Provincial TCM Engineering Technology Research Center of High Efficient Drug Delivery System (DDS), Nanjing 210023, PR China
| | - Dandan Yuan
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, PR China
| | - Hongqing Cheng
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, PR China; Jiangsu Provincial TCM Engineering Technology Research Center of High Efficient Drug Delivery System (DDS), Nanjing 210023, PR China
| | - Yixin Ke
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, PR China; Jiangsu Provincial TCM Engineering Technology Research Center of High Efficient Drug Delivery System (DDS), Nanjing 210023, PR China
| | - Jianming Cheng
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, PR China; Jiangsu Province Engineering Research Center of Classical Prescription, Nanjing 210023, PR China
| | - Zengwu Wang
- Medical Department, Weifang Medical College, Weifang 261042, PR China
| | - Jing Chen
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, PR China.
| | - Junsong Li
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, PR China; Jiangsu Provincial TCM Engineering Technology Research Center of High Efficient Drug Delivery System (DDS), Nanjing 210023, PR China.
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9
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Liao J, Deng S, Essawy H, Bao X, Wang H, Du G, Zhou X. Investigation of Potential Use of Soybean Protein Isolate–Chinese Bayberry Tannin Extract Cross-Linked Films in Packaging Applications. MATERIALS 2022; 15:ma15155260. [PMID: 35955195 PMCID: PMC9369632 DOI: 10.3390/ma15155260] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 07/18/2022] [Accepted: 07/25/2022] [Indexed: 01/27/2023]
Abstract
The possibility of using commercial bayberry tannin (BT) from a Chinese source as a cross-linker and functional additive to develop soybean protein isolate (SPI)-based films was explored in this study by using the solvent casting method. In particular, the impacts of BT loading on the tensile strength, microstructure, thermal stability, water resistance and antioxidant capacity were fully investigated. The results reveal that SPI incorporated with BT yielded a phenolic–protein hybrid whose relevant films exhibited an improvement in tensile strength of around two times greater compared with native SPI as a result of the formed interactions and covalent cross-links, which could be proven using FTIR spectroscopy. The introduction of BT also led to the compact microstructure of SPI–BT films and enhanced the thermal stability, while the water vapor permeability was reduced compared with the control SPI film, especially at high loading content of tannin. Additionally, the use of BT significantly promoted the antioxidant capacity of the SPI-based films according to DPPH radical scavenging assay results. On this basis, Chinese bayberry tannin is considered a promising natural cross-linker and multifunctional additive that can be dedicated to developing protein-derived films with antioxidant activity for food packaging applications.
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Affiliation(s)
- Jingjing Liao
- Yunnan Provincial Key Laboratory of Wood Adhesives and Glued Products, Southwest Forestry University, Kunming 650224, China; (S.D.); (X.B.); (G.D.)
- National Forestry and Grassland Administration Key Laboratory of Plant Fiber Functional Materials, Fuzhou 350108, China
- Correspondence: (J.L.); (X.Z.)
| | - Shuangqi Deng
- Yunnan Provincial Key Laboratory of Wood Adhesives and Glued Products, Southwest Forestry University, Kunming 650224, China; (S.D.); (X.B.); (G.D.)
| | - Hisham Essawy
- National Research Centre, Department of Polymers and Pigments, Dokki, Cairo 12622, Egypt;
| | - Xiaoyan Bao
- Yunnan Provincial Key Laboratory of Wood Adhesives and Glued Products, Southwest Forestry University, Kunming 650224, China; (S.D.); (X.B.); (G.D.)
| | - Hongyan Wang
- Zhejiang Academy of Forestry, Hangzhou 310023, China;
| | - Guanben Du
- Yunnan Provincial Key Laboratory of Wood Adhesives and Glued Products, Southwest Forestry University, Kunming 650224, China; (S.D.); (X.B.); (G.D.)
| | - Xiaojian Zhou
- Yunnan Provincial Key Laboratory of Wood Adhesives and Glued Products, Southwest Forestry University, Kunming 650224, China; (S.D.); (X.B.); (G.D.)
- Correspondence: (J.L.); (X.Z.)
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10
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Facile isolation of cellulose nanofibrils from agro-processing residues and its improved stabilization effect on gelatin emulsion. Int J Biol Macromol 2022; 216:272-281. [DOI: 10.1016/j.ijbiomac.2022.07.005] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 06/26/2022] [Accepted: 07/01/2022] [Indexed: 12/18/2022]
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11
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Zhang S, Yu Z, Sun L, Ren H, Zheng X, Liang S, Qi X. An overview of the nutritional value, health properties, and future challenges of Chinese bayberry. PeerJ 2022; 10:e13070. [PMID: 35265403 PMCID: PMC8900607 DOI: 10.7717/peerj.13070] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Accepted: 02/15/2022] [Indexed: 01/12/2023] Open
Abstract
Chinese bayberry (CB) is among the most popular and valuable fruits in China owing to its attractive color and unique sweet/sour taste. Recent studies have highlighted the nutritional value and health-related benefits of CB. CB has special biological characteristics of evergreen, special aroma, dioecious, nodulation, nitrogen fixation. Moreover, the fruits, leaves, and bark of CB plants harbor a number of bioactive compounds including proanthocyanidins, flavonoids, vitamin C, phenolic acids, and anthocyanins that have been linked to the anti-cancer, anti-oxidant, anti-inflammatory, anti-obesity, anti-diabetic, and neuroprotective properties and to the treatment of cardiovascular and cerebrovascular diseases. The CB fruits have been used to produce a range of products: beverages, foods, and washing supplies. Future CB-related product development is thus expected to further leverage the health-promoting potential of this valuable ecological resource. The present review provides an overview of the botanical characteristics, processing, nutritional value, health-related properties, and applications of CB in order to provide a foundation for further research and development.
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Affiliation(s)
- Shuwen Zhang
- Zhejiang Academy of Agricultural Sciences, Institute of Horticulture, Hangzhou, Jianggan, China
| | - Zheping Yu
- Zhejiang Academy of Agricultural Sciences, Institute of Horticulture, Hangzhou, Jianggan, China
| | - Li Sun
- Zhejiang Academy of Agricultural Sciences, Institute of Horticulture, Hangzhou, Jianggan, China
| | - Haiying Ren
- Zhejiang Academy of Agricultural Sciences, Institute of Horticulture, Hangzhou, Jianggan, China
| | - Xiliang Zheng
- Zhejiang Academy of Agricultural Sciences, Institute of Horticulture, Hangzhou, Jianggan, China
| | - Senmiao Liang
- Zhejiang Academy of Agricultural Sciences, Institute of Horticulture, Hangzhou, Jianggan, China
| | - Xingjiang Qi
- Zhejiang Academy of Agricultural Sciences, Institute of Horticulture, Hangzhou, Jianggan, China
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12
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YIN M, CHEN M, MATSUOKA R, XI Y, WANG X. Effects of phospholipid type and concentration on the emulsion stability and in vitro digestion behaviors of fish oil-loaded emulsions. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.84622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | - Min CHEN
- Shanghai Ocean University, China
| | | | - Yinci XI
- Shanghai Ocean University, China
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13
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Yang W, Wang J, Han Y, Luo X, Tang W, Yue T, Li Z. Robust MOF film of self-rearranged UiO-66-NO2 anchored on gelatin hydrogel via simple thermal-treatment for efficient Pb(II) removal in water and apple juice. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108409] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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14
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Liu X, Le Bourvellec C, Guyot S, Renard CMGC. Reactivity of flavanols: Their fate in physical food processing and recent advances in their analysis by depolymerization. Compr Rev Food Sci Food Saf 2021; 20:4841-4880. [PMID: 34288366 DOI: 10.1111/1541-4337.12797] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 05/22/2021] [Accepted: 06/10/2021] [Indexed: 12/15/2022]
Abstract
Flavanols, a subgroup of polyphenols, are secondary metabolites with antioxidant properties naturally produced in various plants (e.g., green tea, cocoa, grapes, and apples); they are a major polyphenol class in human foods and beverages, and have recognized effect on maintaining human health. Therefore, it is necessary to evaluate their changes (i.e., oxidation, polymerization, degradation, and epimerization) during various physical processing (i.e., heating, drying, mechanical shearing, high-pressure, ultrasound, and radiation) to improve the nutritional value of food products. However, the roles of flavanols, in particular for their polymerized forms, are often underestimated, for a large part because of analytical challenges: they are difficult to extract quantitatively, and their quantification demands chemical reactions. This review examines the existing data on the effects of different physical processing techniques on the content of flavanols and highlights the changes in epimerization and degree of polymerization, as well as some of the latest acidolysis methods for proanthocyanidin characterization and quantification. More and more evidence show that physical processing can affect content but also modify the structure of flavanols by promoting a series of internal reactions. The most important reactivity of flavanols in processing includes oxidative coupling and rearrangements, chain cleavage, structural rearrangements (e.g., polymerization, degradation, and epimerization), and addition to other macromolecules, that is, proteins and polysaccharides. Some acidolysis methods for the analysis of polymeric proanthocyanidins have been updated, which has contributed to complete analysis of proanthocyanidin structures in particular regarding their proportion of A-type proanthocyanidins and their degree of polymerization in various plants. However, future research is also needed to better extract and characterize high-polymer proanthocyanidins, whether in their native or modified forms.
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Affiliation(s)
- Xuwei Liu
- INRAE, Avignon University, UMR408 SQPOV, Avignon, France
| | | | - Sylvain Guyot
- INRAE, UR1268 BIA, Team Polyphenol, Reactivity & Processing (PRP), Le Rheu, France
| | - Catherine M G C Renard
- INRAE, Avignon University, UMR408 SQPOV, Avignon, France.,INRAE, TRANSFORM, Nantes, France
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Pan H, Xu X, Qian Z, Cheng H, Shen X, Chen S, Ye X. Xanthan gum-assisted fabrication of stable emulsion-based oleogel structured with gelatin and proanthocyanidins. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106596] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Impact of rutin on the foaming properties of soybean protein: Formation and characterization of flavonoid-protein complexes. Food Chem 2021; 362:130238. [PMID: 34098441 DOI: 10.1016/j.foodchem.2021.130238] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 04/27/2021] [Accepted: 05/27/2021] [Indexed: 10/21/2022]
Abstract
The aims of present study were to determine the impact of rutin complexation on the ability of soybean protein isolates (SPI) to form and stabilize foams and its mechanism. At pH 7.0, the foaming capacity and foaming stability of the rutin-SPI complexes (28.33% and 14.22%) was appreciably changed when compared with that of SPI alone (19.64% and 32.95%). The improvement in foaming properties was mainly attributed to decrease gas bubble size and increase interfacial thickness as suggested by light microscopy analysis. UV-visible spectroscopy showed that the absorption peak of the SPI was increased and red shifted after complexation with rutin. ITC confirmed that there was an interaction between rutin and SPI. This interaction was hydrophobic interaction and the binding process was entropy driven. This study shows that the foaming properties of plant-based proteins can be improved by forming complexes with flavonoids, which may be useful for foaming agents in foods.
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Zhang T, Xu J, Zhang Y, Wang X, Lorenzo JM, Zhong J. Gelatins as emulsifiers for oil-in-water emulsions: Extraction, chemical composition, molecular structure, and molecular modification. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.10.005] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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