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Lin L, Fang H, Li C, Dai J, Alharbi M, Cui H. Advancing gelatin/cinnamaldehyde O/W emulsions electrospinability: Role of soybean lecithin in core-shell nanofiber fabrication. Food Chem 2024; 449:139305. [PMID: 38615636 DOI: 10.1016/j.foodchem.2024.139305] [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: 11/12/2023] [Revised: 04/01/2024] [Accepted: 04/07/2024] [Indexed: 04/16/2024]
Abstract
The main objective of this study is to investigate the impact and mechanism of soy lecithin incorporation into the gelatin-cinnamaldehyde emulsion, focusing on how it influences emulsion stability during the electrospinning process. In this work, a cinnamaldehyde/gelatin/soy lecithin (CGS) fiber membrane with excellent antibacterial properties was successfully created. The addition of soy lecithin improves the stability of the emulsion and improves the loading performance and fiber morphology of the CGS fiber membrane. Fourier Transform infrared spectroscopy (FTIR) and urea addition confirmed that soy lecithin may strengthen the interface structure of gelatin in the oil and water phases through hydrogen bonds, thus enhancing the stability of the emulsion in electrospinning. The application tests also revealed that the CGS fiber membrane effectively preserved the sensory quality of beef. This study indicates that the vector construction method can extend the utilization of cinnamaldehyde in food industry.
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Affiliation(s)
- Lin Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China.
| | - Houzhi Fang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China
| | - Jinming Dai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Metab Alharbi
- Department of Pharmacology and Toxicology, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia
| | - Haiying Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
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2
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Xiong X, Wang W, Bi S, Liu Y. Application of legumes in plant-based milk alternatives: a review of limitations and solutions. Crit Rev Food Sci Nutr 2024:1-17. [PMID: 38881295 DOI: 10.1080/10408398.2024.2365353] [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: 06/18/2024]
Abstract
In recent years, a global shift has been observed toward reducing the consumption of animal-derived foods in favor of healthier and more sustainable dietary choices. This has led to a steady growth in the market for plant-based milk alternatives (PBMAs). Projections suggest that this market will reach a value of USD 69.8 billion by 2030. Legumes, being traditional and nutritious ingredients for PMBAs, are rich in proteins, dietary fibers, and other nutrients, with potential health benefits such as anticancer and cardiovascular disease prevention. In this review, the application of 12 legumes in plant-based milk alternatives was thoroughly discussed for the first time. However, compared to milk, processing of legume-based beverages can lead to deficiencies such as nutritional imbalance, off-flavor, and emulsion stratification. Considering the potential and challenges associated with legume-based beverages, this review aims to provide a scientific comparison between legume-based beverages and cow's milk in terms of nutritional quality, organoleptic attributes and stability, and to summarize ways to improve the deficiencies of legume-based beverages in terms of raw materials and processing method improvements. In conclusion, the legume-based beverage industry will be better enhanced and developed by improving the issues.
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Affiliation(s)
- Xiaoying Xiong
- College of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health, (Beijing Technology and Business University), Ministry of Education, Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing, China
| | - Wendong Wang
- College of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health, (Beijing Technology and Business University), Ministry of Education, Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing, China
| | - Shuang Bi
- College of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health, (Beijing Technology and Business University), Ministry of Education, Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing, China
| | - Ye Liu
- College of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health, (Beijing Technology and Business University), Ministry of Education, Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing, China
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3
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Henao-Ardila A, Quintanilla-Carvajal MX, Moreno FL. Emulsification and stabilisation technologies used for the inclusion of lipophilic functional ingredients in food systems. Heliyon 2024; 10:e32150. [PMID: 38873677 PMCID: PMC11170136 DOI: 10.1016/j.heliyon.2024.e32150] [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: 03/02/2024] [Revised: 05/24/2024] [Accepted: 05/29/2024] [Indexed: 06/15/2024] Open
Abstract
Food industry is increasingly using functional ingredients to improve the food product quality. Lipid-containing functional ingredients are important sources of nutrients. This review examines the current state of emulsification and stabilisation technologies for incorporating lipophilic functional ingredients into food systems. Lipophilic functional ingredients, such as omega-3 fatty acids, carotenoids, and fat-soluble vitamins, offer numerous health benefits but present challenges due to their limited solubility in water-based food matrices. Emulsification techniques enable the dispersion of these ingredients in aqueous environments, facilitating their inclusion in a variety of food products. This review highlights recent advances in food emulsion formulation, emulsification methods and stabilisation techniques which, together, improve the stability and bioavailability of lipophilic compounds. The role of various emulsifiers, stabilizers, and encapsulation materials in enhancing the functionality of these ingredients is also explored. Furthermore, the review discusses different stabilisation techniques which can yield in emulsion in a solid or liquid state. By providing a comprehensive overview of current technologies, this review aims to guide future research and application in the development of functional foods enriched with lipophilic ingredients.
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Affiliation(s)
- Alejandra Henao-Ardila
- Doctorate in Biosciences, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
- Grupo de Investigación en Procesos Agroindustriales, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
| | - María Ximena Quintanilla-Carvajal
- Grupo de Investigación en Procesos Agroindustriales, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
| | - Fabián Leonardo Moreno
- Grupo de Investigación en Procesos Agroindustriales, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
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4
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Cao J, Tong X, Cao X, Peng Z, Zheng L, Dai J, Zhang X, Cheng J, Wang H, Jiang L. Effect of pH on the soybean whey protein-gum arabic emulsion delivery systems for curcumin: Emulsifying, stability, and digestive properties. Food Chem 2024; 456:139938. [PMID: 38870806 DOI: 10.1016/j.foodchem.2024.139938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Revised: 05/19/2024] [Accepted: 05/30/2024] [Indexed: 06/15/2024]
Abstract
A novel curcumin (CUR) delivery system was developed using soybean whey protein (SWP)-based emulsions, enhanced by pH-adjustment and gum arabic (GA) modification. Modulating electrostatic interactions between SWP and GA at oil/water interface, pH provides favorable charging conditions for stable distribution between droplets. GA facilitated the SWP form a stable interfacial layer that significantly enhanced the emulsifying properties and CUR encapsulation efficiency of the system at pH 6.0, which were 90.15 ± 0.67%, 870.53 ± 3.22 m2/g and 2157.62 ± 115.31%, respectively. Duncan's test revealed significant improvements in thermal, UV, oxidative, and storage stabilities of CUR (P < 0.05). At pH 6.0, GA effectively protected CUR by inhibiting SWP degradation during gastric digestion and promoting the release of CUR by decreasing steric hindrance with oil droplets during intestinal digestion, achieving the highest CUR bioaccessibility (69.12% ± 0.28%) based on Duncan's test. The SWP-GA-CUR emulsion delivery system would be a novel carrier for nutrients.
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Affiliation(s)
- Jia Cao
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaohong Tong
- College of Agricultural, Northeast Agricultural University, Harbin 150030, China
| | - Xinru Cao
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zeyu Peng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Lexi Zheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jingyi Dai
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaokun Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jianjun Cheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Huan Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
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5
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Tomas M, Wen Y, Liao W, Zhang L, Zhao C, McClements DJ, Nemli E, Bener M, Apak R, Capanoglu E. Recent progress in promoting the bioavailability of polyphenols in plant-based foods. Crit Rev Food Sci Nutr 2024:1-22. [PMID: 38590257 DOI: 10.1080/10408398.2024.2336051] [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: 04/10/2024]
Abstract
Polyphenols are important constituents of plant-based foods, exhibiting a range of beneficial effects. However, many phenolic compounds have low bioavailability because of their low water solubility, chemical instability, food matrix effects, and interactions with other nutrients. This article reviews various methods of improving the bioavailability of polyphenols in plant-based foods, including fermentation, natural deep eutectic solvents, encapsulation technologies, co-crystallization and amorphous solid dispersion systems, and exosome complexes. Several innovative technologies have recently been deployed to improve the bioavailability of phenolic compounds. These technologies may be utilized to increase the healthiness of plant-based foods. Further research is required to better understand the mechanisms of action of these novel approaches and their potential to be used in food production.
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Affiliation(s)
- Merve Tomas
- Department of Food Engineering, Istanbul Technical University, Maslak, Istanbul, Türkiye
| | - Yuxi Wen
- College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Wei Liao
- College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Lizhu Zhang
- College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Chao Zhao
- College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
| | | | - Elifsu Nemli
- Department of Food Engineering, Istanbul Technical University, Maslak, Istanbul, Türkiye
| | - Mustafa Bener
- Department of Chemistry, Faculty of Science, Istanbul University, Istanbul, Türkiye
| | - Resat Apak
- Department of Chemistry, Faculty of Engineering, Istanbul University-Cerrahpasa, Istanbul, Türkiye
- Turkish Academy of Sciences (TUBA), Ankara, Türkiye
| | - Esra Capanoglu
- Department of Food Engineering, Istanbul Technical University, Maslak, Istanbul, Türkiye
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6
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Hao L, Li J, Mao J, Zhou Q, Deng Q, Chai Z, Zheng L, Shi J. The soybean lecithin-cyclodextrin-vitamin E complex nanoparticles stabilized Pickering emulsions for the delivery of β-carotene: Physicochemical properties and in vitro digestion. Int J Biol Macromol 2024; 265:130742. [PMID: 38492704 DOI: 10.1016/j.ijbiomac.2024.130742] [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: 01/02/2024] [Revised: 02/06/2024] [Accepted: 03/07/2024] [Indexed: 03/18/2024]
Abstract
In this work, soybean lecithin (LC) was used to modify β-cyclodextrin (β-CD) with hydrophobic fat chains to become amphiphilic (LC-CD), and vitamin E (VE) was encapsulated in former modified β-CD complexes (LC-CD-VE), the new Pickering emulsions stabilized by LC-CD-VE and LC-CD complexes for the delivery of β-carotene (BC) were created. The surface tension, contact angle, zeta potential, and particle size were used to assess the changes in complexes nanoparticles at various pH values. Furthermore, LC-CD-VE has more promise as Pickering emulsion stabilizer than LC-CD because of the smaller particle size (271.11 nm), proper contact angle (58.02°), and lower surface tension (42.49 mN/m). The interactions between β-cyclodextrin, soybean lecithin, and vitamin E were confirmed using Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), nuclear magnetic resonance (NMR), and thermogravimetric analysis (TGA). The durability of Pickering emulsions was examined at various volume fractions of the oil phase and concentrations of nanoparticles. Compared to the emulsion stabilized by LC-CD, the one stabilized by LC-CD-VE showed superior storage stability. Moreover, for the delivery of BC, Pickering emulsions stabilized by LC-CD and LC-CD-VE can outperform bulk oil and Tween 80 stabilized emulsions in terms of UV light stability, storage stability, and bioaccessibility. This work could offer fresh perspectives on stabilizer alternatives for Pickering emulsion delivery systems.
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Affiliation(s)
- Lei Hao
- Engineering Research Center of Bio-process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Junjiao Li
- Key Laboratory of Fermentation Engineering, Ministry of Education, School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Jin Mao
- Key Laboratory of Biology and Genetic Improvement of Oil Crop, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Qi Zhou
- Key Laboratory of Biology and Genetic Improvement of Oil Crop, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Qianchun Deng
- Key Laboratory of Biology and Genetic Improvement of Oil Crop, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Zhaofei Chai
- State Key Laboratory of Magnetic Resonance and Atomic and Molecular Physics, National Center for Magnetic Resonance in Wuhan, Wuhan Institute of Physics and Mathematics, Innovation Academy for Precision Measurement Science and Technology, Chinese Academy of Sciences, Wuhan, China
| | - Lei Zheng
- Engineering Research Center of Bio-process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Jie Shi
- Engineering Research Center of Bio-process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
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7
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Wang P, Chen P, Zhang X, Szeto IMY, Li F, Tan S, Ba G, Zhang Y, Duan S, Yang Y. Bioaccessibility of docosahexaenoic acid in naturally and artificially enriched milk. Food Chem 2024; 437:137772. [PMID: 37871424 DOI: 10.1016/j.foodchem.2023.137772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2023] [Revised: 09/26/2023] [Accepted: 10/13/2023] [Indexed: 10/25/2023]
Abstract
This study aimed to compare the bioaccessibility of docosahexaenoic acid (DHA) in naturally and artificially enriched milk and investigate the potential mechanisms involved. The results indicated that the DHA in naturally enriched milk (NEM) had a higher bioaccessibility (76.9 %) and a lower digestive loss rate (18.1 %) compared to artificially enriched milk (ArEM). Moreover, NEM contained a higher proportion of DHA-containing glycerophospholipids and sn-2 DHA, with fewer long-chain fatty acids and more saturated fatty acids adjacent to DHA in the same lipid molecule. During simulated intestinal digestion, NEM had a higher free fatty acid release and lipid digestion rate than ArEM. These findings suggested that the bioaccessibility of endogenous DHA in milk was superior to that of externally added DHA due to its more easily digestible and absorbable chemical binding form and lower digestive loss rate. The easy digestibility of milk lipids in NEM also contributed to its high DHA bioaccessibility.
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Affiliation(s)
- Pengjie Wang
- Department of Nutrition and Health, China Agricultural University, No.17 Tsinghua East Road, Haidian District, Beijing 100083, China; Food Laboratory of Zhongyuan, Luohe 462300, Henan, China
| | - Panqiao Chen
- Department of Nutrition and Health, China Agricultural University, No.17 Tsinghua East Road, Haidian District, Beijing 100083, China
| | - Xiaoxu Zhang
- Department of Nutrition and Health, China Agricultural University, No.17 Tsinghua East Road, Haidian District, Beijing 100083, China
| | - Ignatius Man-Yau Szeto
- Inner Mongolia Dairy Technology Research Institute Co. Ltd., Hohhot 010110, China; National Center of Technology Innovation for Dairy, Hohhot 010110, China
| | - Fang Li
- Inner Mongolia Dairy Technology Research Institute Co. Ltd., Hohhot 010110, China; Inner Mongolia Yili Industrial Group, Co. Ltd., Hohhot 010110, China
| | - Shengjie Tan
- Inner Mongolia Yili Industrial Group, Co. Ltd., Hohhot 010110, China
| | - Genna Ba
- Inner Mongolia Yili Industrial Group, Co. Ltd., Hohhot 010110, China
| | - Yan Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China
| | - Sufang Duan
- Inner Mongolia Dairy Technology Research Institute Co. Ltd., Hohhot 010110, China; Inner Mongolia Yili Industrial Group, Co. Ltd., Hohhot 010110, China.
| | - Yue Yang
- Department of Nutrition and Health, China Agricultural University, No.17 Tsinghua East Road, Haidian District, Beijing 100083, China.
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8
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Suflet DM, Constantin M, Pelin IM, Popescu I, Rimbu CM, Horhogea CE, Fundueanu G. Chitosan-Oxidized Pullulan Hydrogels Loaded with Essential Clove Oil: Synthesis, Characterization, Antioxidant and Antimicrobial Properties. Gels 2024; 10:227. [PMID: 38667646 PMCID: PMC11049474 DOI: 10.3390/gels10040227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2024] [Revised: 03/21/2024] [Accepted: 03/24/2024] [Indexed: 04/28/2024] Open
Abstract
Emulsion hydrogels are promising materials for encapsulating and stabilizing high amounts of hydrophobic essential oils in hydrophilic matrices. In this work, clove oil-loaded hydrogels (CS/OP-C) are synthesized by combining covalent and physical cross-linking approaches. First, clove oil (CO) was emulsified and stabilized in a chitosan (CS) solution, which was further hardened by Schiff base covalent cross-linking with oxidized pullulan (OP). Second, the hydrogels were subjected to freeze-thaw cycles and, as a result, the clove oil was stabilized in physically cross-linked polymeric walls. Moreover, due to cryogelation, the obtained hydrogels exhibited sponge-like porous interconnected morphology (160-250 µm). By varying the clove oil content in the starting emulsion and the degree of cross-linking, the hydrogels displayed a high water retention capacity (swelling ratios between 1300 and 2000%), excellent elastic properties with fast shape recovery (20 s) after 70% compression, and controlled in vitro clove oil release in simulated skin conditions for 360 h. Furthermore, the prepared clove oil-loaded hydrogels had a strong scavenging activity of 83% and antibacterial and antifungal properties, showing a bacteriostatic effect after 48 and 72 h against S. aureus and E. coli. Our results recommend the new clove oil-embedded emulsion hydrogels as promising future materials for application as wound dressings.
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Affiliation(s)
- Dana Mihaela Suflet
- “Petru Poni” Institute of Macromolecular Chemistry, Grigore Ghica Voda Alley 41A, 700487 Iasi, Romania; (D.M.S.); (I.M.P.); (I.P.); (G.F.)
| | - Marieta Constantin
- “Petru Poni” Institute of Macromolecular Chemistry, Grigore Ghica Voda Alley 41A, 700487 Iasi, Romania; (D.M.S.); (I.M.P.); (I.P.); (G.F.)
| | - Irina Mihaela Pelin
- “Petru Poni” Institute of Macromolecular Chemistry, Grigore Ghica Voda Alley 41A, 700487 Iasi, Romania; (D.M.S.); (I.M.P.); (I.P.); (G.F.)
| | - Irina Popescu
- “Petru Poni” Institute of Macromolecular Chemistry, Grigore Ghica Voda Alley 41A, 700487 Iasi, Romania; (D.M.S.); (I.M.P.); (I.P.); (G.F.)
| | - Cristina M. Rimbu
- Faculty of Veterinary Medicine, “Ion Ionescu de la Brad” University of Life Sciences, Mihail Sadoveanu Alley 8, 700489 Iasi, Romania; (C.M.R.); (C.E.H.)
| | - Cristina Elena Horhogea
- Faculty of Veterinary Medicine, “Ion Ionescu de la Brad” University of Life Sciences, Mihail Sadoveanu Alley 8, 700489 Iasi, Romania; (C.M.R.); (C.E.H.)
| | - Gheorghe Fundueanu
- “Petru Poni” Institute of Macromolecular Chemistry, Grigore Ghica Voda Alley 41A, 700487 Iasi, Romania; (D.M.S.); (I.M.P.); (I.P.); (G.F.)
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9
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Shao X, Niu B, Fang X, Wu W, Liu R, Mu H, Gao H, Chen H. Pullulan-stabilized Soybean Phospholipids/Cinnamaldehyde emulsion for Flammulina velutipes preservation. Int J Biol Macromol 2023; 246:125425. [PMID: 37330078 DOI: 10.1016/j.ijbiomac.2023.125425] [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: 12/27/2022] [Revised: 05/17/2023] [Accepted: 06/14/2023] [Indexed: 06/19/2023]
Abstract
Fresh mushrooms (Flammulina velutipes) are very perishable and easily brown; also they undergo postharvest loss of nutritive constituents. In this study, cinnamaldehyde (CA) emulsion was prepared by using soybean phospholipids (SP) as emulsifier and pullulan (Pul) as stabilizer. The effect of emulsion on the quality of mushroom during storage was also studied. The experimental results indicated that the emulsion obtained by adding 6 % pullulan was found to the most uniform and stable, which is beneficial to its application. Emulsion coating maintained the storage quality of Flammulina velutipes. The incorporation of CA emulsion into the coating system showed a positive effect on inhibiting the accumulation of reactive oxygen species, resulting from improving the effectiveness of delaying active free radical scavenging enzymes. The shelf life of mushrooms coated with emulsion was significantly prolonged, which indicates its potential application in food preservation.
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Affiliation(s)
- Xue Shao
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China
| | - Ben Niu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China
| | - Xiangjun Fang
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China
| | - Weijie Wu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China
| | - Ruiling Liu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China
| | - Honglei Mu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China
| | - Haiyan Gao
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China.
| | - Hangjun Chen
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China.
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10
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Feng K, Duan Y, Zhang H, Xiao J, Ho CT, Huang Q, Cao Y. Influence of 1,3-diacylglycerol on physicochemical and digestion properties of nanoemulsions and its enhancement of encapsulation and bioaccessibility of hydrophobic nobiletin. Food Funct 2023; 14:6212-6225. [PMID: 37345830 DOI: 10.1039/d3fo00543g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/23/2023]
Abstract
Lipid-based delivery systems are commonly used to encapsulate hydrophobic bioactive compounds for enhancing their bioaccessibility and bioavailability, especially for triacylglycerol (TAG) oil-based delivery systems. However, studies on the development of 1,3-diacylglycerol (DAG) oil-based delivery systems are rather limited. Herein, the influence of 1,3-DAG oil as a carrier oil on the properties of nanoemulsions and the bioaccessibility of encapsulated hydrophobic nobiletin (NOB) were investigated. High-purity 1,3-DAG (over 93% pure) was prepared by a combination of enzymatic esterification and ethanol crystallization. 1,3-DAG oil as a carrier oil could be used to formulate nanoemulsions with smaller droplet size, narrower size distribution and similar stability compared to TAG oil. Importantly, 1,3-DAG oil could efficiently encapsulate high-loading NOB (1.45 mg g-1) in nanoemulsions and significantly improve the bioaccessibility of NOB (above 80%), which is attributable to its massive lipolysis and higher encapsulation capacity than TAG oil. Moreover, the addition of the 1,3-DAG component in TAG oil significantly improved the properties of nanoemulsions and the loading and bioaccessibility of NOB, especially as the 1,3-DAG content was not less than 50%. The structure of lipids (DAG versus TAG) influenced the nanoemulsion properties and the bioaccessibility of encapsulated NOB. Based on the good properties of 1,3-DAG oil coupled with its health benefits, 1,3-DAG oil-based nanoemulsion delivery systems have great prospects for improving and extending emulsion properties and bioactivity as well as bioaccessibility enhancement.
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Affiliation(s)
- Konglong Feng
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, China.
| | - Yashan Duan
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, China.
| | - Huiting Zhang
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, China.
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, China.
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, USA.
| | - Qingrong Huang
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, USA.
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, China.
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11
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Synergistic effect of lecithin and alginate, CMC, or PVP in stabilizing curcumin and its potential mechanism. Food Chem 2023; 413:135634. [PMID: 36780858 DOI: 10.1016/j.foodchem.2023.135634] [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: 10/27/2022] [Revised: 01/05/2023] [Accepted: 01/31/2023] [Indexed: 02/10/2023]
Abstract
This work aims to advance the understanding of the synergistic mechanism of lecithin and polymers (alginate, CMC, and PVP) in stabilizing curcumin, with a major focus on understanding the nanocomplex formation process and the main binding energy between molecules. It is demonstrated that lecithin and polymers have a synergistic effect in increasing the thermal acid, light, and digestion stability of curcumin. The potential mechanism is that the hydrophobic parts of curcumin molecules are first anchored at the region of the hydrophobic cavity of lecithin by van der Waals, while the hydrophilic parts are outward and are further encapsulated by hydrophilic polymers by van der Waals and electrostatic interaction to form a protective shell. This study contributes to our understanding of the synergistic mechanism of lecithin, polymers, and hydrophobic compounds, which can promote the synergistic use of lecithin and polymers to prepare nanocomplexes as an important tool for delivering bioactive compounds.
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12
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Xue Y, Li Y, Zhang D, Xu W, Ning C, Han D. Calcium Phosphate Silicate Microspheres with Soybean Lecithin as a Sustained-Release Bone Morphogenetic Protein-Delivery System for Bone Tissue Regeneration. ACS Biomater Sci Eng 2023; 9:2596-2607. [PMID: 36947498 DOI: 10.1021/acsbiomaterials.2c01065] [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] [Indexed: 03/23/2023]
Abstract
Bone morphogenetic protein (BMP) is a growth factor that effectively promotes osteogenesis. Microsphere-based drug-delivery systems can facilitate an increase in the local concentration of BMP, thus promoting bone formation. In this study, calcium phosphate silicate (CPS) microspheres were used as drug-loading systems for BMP. Three groups─CPS, CPS + BMP, and CPS + BMP + soy lecithin (SL)─were set up, where SL was used to prolong the osteogenic effect of the microsphere system. Bone marrow mesenchymal stem cells and femoral defects in rats were used to compare the osteogenic ability of the three groups. The results indicated that CPS microspheres were good carriers of BMP, facilitating a smoother release into the cells and tissues. SL loading improved the loading rate of BMP, which promoted the osteogenic effect of the microspheres with BMP. We propose CPS microspheres as potential drug-delivery systems that can be effectively used in the treatment of bone defects.
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Affiliation(s)
- Yaxin Xue
- Department of Plastic and Reconstructive Surgery, Shanghai Jiao Tong University School of Medicine, Shanghai Ninth People's Hospital, 639 Zhizaoju Road, 200011 Shanghai, People's Republic of China
| | - Yun Li
- Department of Plastic and Reconstructive Surgery, Shanghai Jiao Tong University School of Medicine, Shanghai Ninth People's Hospital, 639 Zhizaoju Road, 200011 Shanghai, People's Republic of China
| | - Dong Zhang
- Engineering Research Center for Biomedical Materials of Ministry of Education, East China University of Science and Technology, Shanghai 200237, People's Republic of China
| | - Wei Xu
- Department of Plastic and Reconstructive Surgery, Shanghai Jiao Tong University School of Medicine, Shanghai Ninth People's Hospital, 639 Zhizaoju Road, 200011 Shanghai, People's Republic of China
| | - Congqin Ning
- State Key Laboratory of High Performance Ceramics and Superfine Microstructure, Institute of Ceramics, Chinese Academy of Sciences, Shanghai 200050, China
| | - Dong Han
- Department of Plastic and Reconstructive Surgery, Shanghai Jiao Tong University School of Medicine, Shanghai Ninth People's Hospital, 639 Zhizaoju Road, 200011 Shanghai, People's Republic of China
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13
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Zhou F, Yu L, Liu Y, Zeng Z, Li C, Fang Z, Hu B, Chen H, Wang C, Chen S, Wu H, Wu W, Liu Y. Effect of hydroxypropyl-β-cyclodextrin and lecithin co-stabilized nanoemulsions on the konjac glucomannan/pullulan film. Int J Biol Macromol 2023; 235:123802. [PMID: 36842744 DOI: 10.1016/j.ijbiomac.2023.123802] [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: 10/24/2022] [Revised: 02/02/2023] [Accepted: 02/18/2023] [Indexed: 02/26/2023]
Abstract
In this study, the various ratio of hydroxypropyl-β-cyclodextrin (HPCD) to lecithin (LEC) was 0:1, 0.5:1, 1:1, 1.5:1 and 2:1 (w/w) co-stabilized cinnamon essential oil (CEO) nanoemulsions were prepared. These nanoemulsions were successfully incorporated in the konjac glucomannan/pullulan polysaccharides-based film matrix. The composition of nanoemulsions and the effect of various nanoemulsions on rheological, mechanical, Water vapor permeability, optical, color, morphology properties, and CEO retention rate of the composite films were characterized. The results demonstrated that HPCD and LEC nanoemulsions had small particle size under 120 nm and high stability during 21 days storage, the incorporation of nanoemulsions reduced the viscosity of film-solution, transmittance, Water vapor permeability and mechanical properties of films, but an appropriate HPCD content 1:1 w/w of nanoemulsions could restored the mechanical properties of the films. Otherwise, 1:1 w/w of nanoemulsion film also exhibited a more compact and uniform structure, Furthermore, 2:1 w/w of nanoemulsion films with high retention rate of CEO, and the antioxidant and better antibacterial activities against E. coli and S. aureus. The nanoemulsion films utilized in this study also prolonged the shelf life of Agaricus bisporus mushrooms and cherries while maintaining their commercial value.
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Affiliation(s)
- Feng Zhou
- College of Food Science Sichuan, Agricultural University, Yaan 625014, China
| | - Linman Yu
- College of Food Science Sichuan, Agricultural University, Yaan 625014, China
| | - Yang Liu
- College of Food Science Sichuan, Agricultural University, Yaan 625014, China
| | - Zhen Zeng
- College of Food Science Sichuan, Agricultural University, Yaan 625014, China.
| | - Cheng Li
- College of Food Science Sichuan, Agricultural University, Yaan 625014, China
| | - Zhengfeng Fang
- College of Food Science Sichuan, Agricultural University, Yaan 625014, China
| | - Bin Hu
- College of Food Science Sichuan, Agricultural University, Yaan 625014, China
| | - Hong Chen
- College of Food Science Sichuan, Agricultural University, Yaan 625014, China
| | - Caixia Wang
- College of Food Science Sichuan, Agricultural University, Yaan 625014, China
| | - Saiyan Chen
- College of Food Science Sichuan, Agricultural University, Yaan 625014, China
| | - Hejun Wu
- College of Science, Sichuan Agricultural University, Yaan 625014, China
| | - Wenjuan Wu
- College of Science, Sichuan Agricultural University, Yaan 625014, China
| | - Yuntao Liu
- College of Food Science Sichuan, Agricultural University, Yaan 625014, China.
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14
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Anal AK, Boonlao N, Ruktanonchai UR. Emulsion Systems Stabilized with Biopolymers to Enhance Oral Bioaccessibility and Bioavailability of Lipophilic Bioactive Compounds. Curr Opin Food Sci 2023. [DOI: 10.1016/j.cofs.2023.101001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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15
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Yang QQ, Cai WQ, Wang ZX, Li Y, Zhang Y, Lin X, Su BL, Corke H, Zhang BB. Structural characteristics, binding behaviors, and stability of ternary nanocomplexes of lecithin, polyvinylpyrrolidone, and curcumin. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114489] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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16
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Zhang H, Zhao X, Chen X, Xu X. Thoroughly review the recent progresses in improving O/W interfacial properties of proteins through various strategies. Front Nutr 2022; 9:1043809. [DOI: 10.3389/fnut.2022.1043809] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Accepted: 10/10/2022] [Indexed: 11/13/2022] Open
Abstract
Along with the future food market developing world widely, the personalized nutrition and rational function food design are found to be urgently attracted. Oil in a water (O/W) emulsion system has an excellent ability to maintain nutraceuticals and thus plays a promising role in producing future functional foods. Understanding the interfacial related mechanisms involved are essential for improving the quality of food products. Protein can effectively reduce interfacial tension and stable immiscible phases. The interfacial properties of proteins directly affect the emulsion qualities, which have gradually become a prospective topic. This review will first briefly discuss the interfacial-related fundamental factors of proteins. Next, the paper thoroughly overviewed current physical and chemical strategies tailored to improving the interfacial and emulsion properties of proteins. To be summarized, a higher flexibility could allow protein to be more easily unfolded and adsorbed onto the interface but could also possibly form a softer interfacial film. Several physical strategies, such as thermal, ultrasound and especially high-pressure homogenization are well applied to improve the interfacial properties. The interfacial behavior is also altered by various green chemical strategies, such as pH adjustment, covalent modification, and low molecular weight (LMW) surfactant addition. These strategies upgraded emulsion properties by increasing adsorption load, accelerating diffusion and adsorption rate, associated with lowering interfacial tension, and promoting interfacial protein interactions. Future researches targeted at elucidating interfacial-bulk protein interactions, unraveling interfacial behavior through in silico tools, exploring connection between interfacial-industrial processing properties, and clarifying the interfacial-sensory-digestive relationships of O/W emulsions is needed to develop emulsion applications.
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17
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Zheng Y, Zhang H, Wei X, Fang H, Tian J. Application of Curcumin Emulsion Carrier from Ultrasonic-Assisted Prepared Octenyl Succinic Anhydride Rice Starch. Molecules 2022; 27:6955. [PMID: 36296554 PMCID: PMC9612171 DOI: 10.3390/molecules27206955] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 09/25/2022] [Accepted: 10/06/2022] [Indexed: 11/25/2022] Open
Abstract
The emulsification of ultrasonic-assisted prepared octenyl succinic anhydride (OSA) rice starch on curcumin was investigated in the present study. The results indicated that the encapsulation efficiency of curcumin in emulsions stabilized by OSA-ultrasonic treatment rice starch was improved, from 81.65 ± 0.14% to 89.03 ± 0.09%. During the in vitro oral digestion, the particle size and Zeta potential of the curcumin emulsion did not change significantly (p > 0.05). During the in vitro digestive stage of the stomach and small intestine, the particle size of the curcumin emulsion continued to increase, and the absolute potential continued to decrease. Our work showed that OSA-pre-treatment ultrasonic rice starch could improve curcumin bioavailability by increasing the encapsulation efficiency with stronger stability to avoid the attack of enzymes and high intensity ion, providing a way to develop new emulsion-based delivery systems for bioactive lipophilic compounds using OSA starch.
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Affiliation(s)
- Yuxue Zheng
- Ningxia Key Laboratory for Food Microbial Applications Technology and Safety Control, Ningxia University, Yinchuan 750021, China
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Huiling Zhang
- Ningxia Key Laboratory for Food Microbial Applications Technology and Safety Control, Ningxia University, Yinchuan 750021, China
| | - Xiaobo Wei
- Ningxia Key Laboratory for Food Microbial Applications Technology and Safety Control, Ningxia University, Yinchuan 750021, China
| | - Haitian Fang
- Ningxia Key Laboratory for Food Microbial Applications Technology and Safety Control, Ningxia University, Yinchuan 750021, China
| | - Jinhu Tian
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
- Food and Healthy Researcher Center, Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China
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18
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Li J, Chang C, Gu L, Su Y, Yang Y, Zhai J. Improved retention ratio and bioaccessibility of lutein loaded in emulsions stabilized by egg yolk granules-lecithin complex. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5153-5161. [PMID: 35288955 DOI: 10.1002/jsfa.11867] [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: 12/19/2021] [Revised: 02/26/2022] [Accepted: 03/15/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Egg yolk granules (EYGs)-soy lecithin (SL) complex is a newly developed delivery system that is effective for improving the storage stability of hydrophobic bioactive compounds. However, the formation mechanism of EYGs and SL complex and its effect on the gastrointestinal fate of lutein-loaded emulsions needs to be investigated further. RESULTS Adding SL greatly improved the surface activity of the EYGs, as evidenced by reduced surface tension and an increased adsorption rate to the oil/water interface. Hydrophobic interaction was the dominant force in the formation of EYG-SL complex, with hydrogen and ionic bonds playing complementary roles. Using the EYG-SL complex, stable oil-in-water emulsions were formed and exhibited an enhanced retention ratio and bioaccessibility of lutein after simulated digestion. Correlation analysis demonstrated that the additional anti-oxidant activity as a result of EYGs was responsible for the high retention of lutein, whereas low surface tension facilitated the micellization of bioaccessible lutein. CONCLUSION The present study shows that the EYG and SL have a synergistic effect with respect to improving the retention ratio and bioaccessibility of lutein in emulsions stabilized by EYG-SL complex after digestion and this will guide the development of value-added oil-in-water emulsion products using protein-lecithin complex as a promising nutrient delivery vehicle. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Junhua Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
- Hunan Engineering and Technology Research Center for Food Flavors and Flavorings, Jinshi, China
| | - Cuihua Chang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Luping Gu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Yujie Su
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Yanjun Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
- Hunan Engineering and Technology Research Center for Food Flavors and Flavorings, Jinshi, China
| | - Jiali Zhai
- School of Science, STEM College, RMIT University, Melbourne, VIC, Australia
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19
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Orthogonal experimental design for the optimization of four additives in a model liquid infant formula to improve its thermal stability. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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20
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Mei L, Ji Q, Jin Z, Guo T, Yu K, Ding W, Liu C, Wu Y, Zhang N. Nano-microencapsulation of tea seed oil via modified complex coacervation with propolis and phosphatidylcholine for improving antioxidant activity. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113550] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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21
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Freeze Thaw Stability and Heat Stability of Coconut Oil-in-Water Emulsions and Coconut Milk Emulsions Stabilized by Enzyme-Modified Soy Lecithin. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-021-09711-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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22
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Abuhassira-Cohen Y, Livney YD. Enhancing bioavailability of encapsulated hydrophobic nutraceuticals: Insights from in-vitro, in-vivo and clinical studies. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100832] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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23
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Destruction of hydrogen bonding and electrostatic interaction in soy hull polysaccharide: Effect on emulsion stability. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107304] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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24
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Sun Y, Tang W, Pu C, Li R, Sun Q, Wang H. Improved stability of liposome-stabilized emulsions as coencapsulation delivery system for vitamin B2, vitamin E and β-carotene. Food Funct 2022; 13:2966-2984. [DOI: 10.1039/d1fo03617c] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
To realize the co-encapsulation of multiple nutraceuticals with different solubilities, Pickering emulsions stabilized by freshly-prepared liposome suspension stabilized emulsion (Fre-Lip-Sus-E) and hydrated lyophilized liposome stabilized emulsion (Hyd-Lyo-Lip-E) were prepared, in...
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25
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Zhao GX, Zhu LJ, Li H, Liu XY, Yang LN, Wang SN, Liu H, Ma T. A hierarchical emulsion system stabilized by soyasaponin emulsion droplets. Food Funct 2021; 12:10571-10580. [PMID: 34581363 DOI: 10.1039/d1fo01607e] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Oil/water (O/W) emulsion droplets coated with soyasaponin (Ssa) were used as emulsifiers to prepare emulsions with hierarchical configurations (2.82 μm). Ssa is a natural triterpenoid with amphiphilic properties and an excellent emulsifying activity. Stable O/W emulsions were prepared and characterized using an ultrasonic method at a Ssa concentration of 2.5 wt%. The resultant hierarchical emulsions were further prepared using O/W droplets as emulsifiers. It was observed that the stability of the hierarchical emulsions changed with alterations to the ratio of O/W droplets to the oil phase. As the number of droplets increased, the more the surface area of the hierarchical emulsion was covered. Additional observations included a decreased particle size, increased negative charge and viscoelastic behavior, and enhanced emulsion stability. The emulsion was most stable when the O/W droplet addition was 29%. The addition of O/W droplets continued to increase, and there was an imbalance in the ratio of O/W droplets to the oil phase; the excess O/W droplets induced instability in the emulsion, resulting in a degradation of the emulsion quality. We monitored hierarchical emulsions with different concentrations of emulsifiers for 30 days, and the results indicated that hierarchical emulsions could meet the demand for long-term storage. This provides a new theoretical basis for the construction and application of complex emulsion systems.
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Affiliation(s)
- Guo-Xiu Zhao
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China.
| | - Li-Jie Zhu
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China.
| | - He Li
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100048, China.
| | - Xiu-Ying Liu
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China.
| | - Li-Na Yang
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China.
| | - Sheng-Nan Wang
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China.
| | - He Liu
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China.
| | - Tao Ma
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China.
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26
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Yeasmen N, Bhuiyan MHR, Orsat V. Unravelling scientific research towards the green extraction of phenolic compounds from leaves: a bibliometric analysis. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15215] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Nushrat Yeasmen
- Department of Bioresource Engineering McGill University Sainte‐Anne‐de‐Bellevue Quebec H9X 3V9 Canada
- Department of Food Technology and Rural Industries Bangladesh Agricultural University Mymensingh 2202 Bangladesh
| | - Md. Hafizur Rahman Bhuiyan
- Department of Bioresource Engineering McGill University Sainte‐Anne‐de‐Bellevue Quebec H9X 3V9 Canada
- Department of Food Technology and Rural Industries Bangladesh Agricultural University Mymensingh 2202 Bangladesh
| | - Valérie Orsat
- Department of Bioresource Engineering McGill University Sainte‐Anne‐de‐Bellevue Quebec H9X 3V9 Canada
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27
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Current Progress in the Utilization of Soy-Based Emulsifiers in Food Applications-A Review. Foods 2021; 10:foods10061354. [PMID: 34199220 PMCID: PMC8231891 DOI: 10.3390/foods10061354] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 06/08/2021] [Accepted: 06/11/2021] [Indexed: 02/07/2023] Open
Abstract
Soy-based emulsifiers are currently extensively studied and applied in the food industry. They are employed for food emulsion stabilization due to their ability to absorb at the oil–water interface. In this review, the emulsifying properties and the destabilization mechanisms of food emulsions were briefly introduced. Herein, the effect of the modification process on the emulsifying characteristics of soy protein and the formation of soy protein–polysaccharides for improved stability of emulsions were discussed. Furthermore, the relationship between the structural and emulsifying properties of soy polysaccharides and soy lecithin and their combined effect on the protein stabilized emulsion were reviewed. Due to the unique emulsifying properties, soy-based emulsifiers have found several applications in bioactive and nutrient delivery, fat replacer, and plant-based creamer in the food industry. Finally, the future trends of the research on soy-based emulsifiers were proposed.
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