1
|
Fang F, Tian Z, Cai Y, Huang L, Van der Meeren P, Wang J. The structural, antioxidant and emulsifying properties of cellulose nanofiber-dihydromyricetin mixtures: Effects of composite ratio. Food Chem 2024; 454:139803. [PMID: 38810448 DOI: 10.1016/j.foodchem.2024.139803] [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: 02/05/2024] [Revised: 05/20/2024] [Accepted: 05/21/2024] [Indexed: 05/31/2024]
Abstract
In this work, effects of cellulose nanofiber/dihydromyricetin (CNF/DMY) ratio on the structural, antioxidant and emulsifying properties of the CNF/DMY mixtures were investigated. CNF integrated with DMY via hydrogen bonding and the antioxidant capacity of mixtures increased with decreasing CNF/DMY ratio (k). The oxidative stability of emulsions enhanced as the DMY content increased. Emulsions formed at Φ = 0.5 displayed larger size (about 25 μm), better viscoelasticity and centrifugal stability than those at Φ = 0.3 (about 23 μm). The emulsions at k = 17:3 and Φ = 0.5 exhibited the most excellent viscoelasticity. In conclusion, the DMY content in mixtures and the oil phase fraction exhibited distinct synergistic effects on the formation and characteristics of emulsions, and the emulsions could demonstrate superior oxidative and storage stability. These findings could provide a novel strategy to extend the shelf life of cellulose-based emulsions and related products.
Collapse
Affiliation(s)
- Fang Fang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China; Hunan Province Prepared Dishes Engineering Technology Research Center, Changsha University of Science & Technology, Changsha 410114, China
| | - Zijing Tian
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
| | - Yongjian Cai
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China; Hunan Province Prepared Dishes Engineering Technology Research Center, Changsha University of Science & Technology, Changsha 410114, China.
| | - Lihua Huang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China; Hunan Province Prepared Dishes Engineering Technology Research Center, Changsha University of Science & Technology, Changsha 410114, China
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group, Ghent University, 9000 Gent, Belgium
| | - Jianhui Wang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China; Hunan Province Prepared Dishes Engineering Technology Research Center, Changsha University of Science & Technology, Changsha 410114, China.
| |
Collapse
|
2
|
Feng H, Li T, Zhou L, Chen L, Lyu Q, Liu G, Wang X, Chen X. Potato starch/naringenin complexes for high-stability Pickering emulsions: Structure, properties, and emulsion stabilization mechanism. Int J Biol Macromol 2024; 264:130597. [PMID: 38437940 DOI: 10.1016/j.ijbiomac.2024.130597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 02/22/2024] [Accepted: 03/01/2024] [Indexed: 03/06/2024]
Abstract
In this study, potato starch (PS)/naringenin (NAR) complex was prepared, and its properties and emulsification behavior were evaluated. The experimental results demonstrated that NAR successfully formed a complex with PS molecules through hydrogen bonds and other non-covalent interactions. The emulsifying capacity (ROV) of PS/NAR complex with 16 % composite ratio was 0.9999, which was higher than PS (ROV = 0.3329) (p < 0.05). Based on particle property analysis and molecular dynamics simulation, the mechanism of improving the emulsification performance might be the action of the benzene ring of NAR and intermolecular hydrogen bonding. In addition, the stability of the Pickering emulsions with PS/NAR complexes as emulgators was significantly improved. The emulsifying and rheological behavior of starch-based Pickering emulsions could be adjusted by changing the proportion of the complexes. Results demonstrated that the PS/NAR complexes might be a prospective stabilizer of Pickering emulsions based on starch material and might expand the use of PS in edible products.
Collapse
Affiliation(s)
- Hong Feng
- School of Food Science and Engineering, Wuhan polytechnic University, Wuhan 430023, China
| | - Ting Li
- School of Food Science and Engineering, Wuhan polytechnic University, Wuhan 430023, China
| | - Lian Zhou
- School of Food Science and Engineering, Wuhan polytechnic University, Wuhan 430023, China
| | - Lei Chen
- School of Food Science and Engineering, Wuhan polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Qingyun Lyu
- School of Food Science and Engineering, Wuhan polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China.
| | - Gang Liu
- School of Food Science and Engineering, Wuhan polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China.
| | - Xuedong Wang
- School of Food Science and Engineering, Wuhan polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Xi Chen
- School of Food Science and Engineering, Wuhan polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| |
Collapse
|
3
|
Wei X, Xie H, Hu Z, Zeng X, Dong H, Liu X, Bai W. Multiscale structure changes and mechanism of polyphenol-amylose complexes modulated by polyphenolic structures. Int J Biol Macromol 2024; 262:130086. [PMID: 38360224 DOI: 10.1016/j.ijbiomac.2024.130086] [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: 10/27/2023] [Revised: 01/26/2024] [Accepted: 02/08/2024] [Indexed: 02/17/2024]
Abstract
This study was designed to investigate the effect of polyphenolic structure on the interaction strength and process between polyphenols (gallic acid (GA), epigallocatechin gallate (EGCG) and tannic acid (TA)) and amylose (AM). The results of Fourier transform infrared spectroscopy, isothermal titration calorimetry, X-ray photoelectron spectroscopy and molecular dynamic simulation (MD) suggested that the interactions between the three polyphenols and AM were noncovalent, spontaneous, low-energy and driven by enthalpy, which would be enhanced with increasing amounts of pyrogallol groups in the polyphenols. The results of turbidity, particle size and appearance of the complex solution showed that the interaction process between polyphenols and AM could be divided into three steps and would be advanced by increasing the number of pyrogallol groups in the polyphenols. At the same time, MD was intuitively employed to exhibit the interaction process between amylose and polyphenols, and it revealed that the interaction induced the aggregation of amylose and that the agglomeration degree of amylose increased with increasing number of pyrogallol groups at polyphenols. Last, the SEM and TGA results showed that TA/AM complexes had the tightest structure and the highest thermal stability (TA/AM˃EGCG/AM˃GA/AM), which could be attributed to TA having five pyrogallol groups.
Collapse
Affiliation(s)
- Xianling Wei
- College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou, Guangdong 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou, Guangdong 510225, China; Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
| | - Huan Xie
- College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou, Guangdong 510225, China; School of Food and Pharmacy, Shanghai Zhongqiao Vocational and Technology University, Shanghai 201514, China
| | - Ziqing Hu
- College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou, Guangdong 510225, China
| | - Xiaofang Zeng
- College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou, Guangdong 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou, Guangdong 510225, China; Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
| | - Hao Dong
- College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou, Guangdong 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou, Guangdong 510225, China; Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
| | - Xiaoyan Liu
- College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou, Guangdong 510225, China; Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China.
| | - Weidong Bai
- College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou, Guangdong 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou, Guangdong 510225, China; Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China.
| |
Collapse
|
4
|
Sun C, Wei Z, Xue C, Yang L. Development, application and future trends of starch-based delivery systems for nutraceuticals: A review. Carbohydr Polym 2023; 308:120675. [PMID: 36813348 DOI: 10.1016/j.carbpol.2023.120675] [Citation(s) in RCA: 16] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 02/02/2023] [Accepted: 02/03/2023] [Indexed: 02/08/2023]
Abstract
As a natural biopolymer, starch is ideally adapted as an encapsulant material for nutraceutical delivery systems due to its unique nature of extensive sources, versatility and high biocompatibility. This review offers an outline of recent advances in the development of starch-based delivery systems. The structure and functional properties of starch in encapsulating and delivering bioactive ingredients are first introduced. Structural modification of starch improves the functionalities and extends the applications of starch in novel delivery systems. Then, various nutraceutical delivery systems are systematically summarized, which include porous starch, starch particle, amylose inclusion complex, cyclodextrin, gel, edible film and emulsion. Next, the delivery process of nutraceuticals is discussed in two parts: digestion and release. Intestinal digestion plays an important role during the whole digestion process of starch-based delivery systems. Moreover, controlled release of bioactives can be achieved by porous starch, starch-bioactive complexation and core-shell structure. Finally, the challenges of the existing starch-based delivery systems are deliberated, and the directions for future research are pointed out. Composite delivery carriers, co-delivery, intelligent delivery, delivery in real food systems, and reuse of agricultural wastes may be the research trends for starch-based delivery systems in the future.
Collapse
Affiliation(s)
- Chang Sun
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Zihao Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China; Qingdao National Laboratory for Marine Science and Technology, Qingdao 266235, China
| | - Lu Yang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
| |
Collapse
|
5
|
Xie H, Wei X, Liu X, Bai W, Zeng X. Effect of polyphenolic structure and mass ratio on the emulsifying performance and stability of emulsions stabilized by polyphenol-corn amylose complexes. ULTRASONICS SONOCHEMISTRY 2023; 95:106367. [PMID: 36933501 PMCID: PMC10034494 DOI: 10.1016/j.ultsonch.2023.106367] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/08/2023] [Revised: 02/24/2023] [Accepted: 03/11/2023] [Indexed: 06/18/2023]
Abstract
O/W emulsions stabilized by polyphenol/amylose (AM) complexes with several polyphenol/AM mass ratios and different polyphenols (gallic acid (GA), epigallocatechin gallate (EGCG) and tannic acid (TA)) were prepared by a high-intensity ultrasound emulsification technique. The effect of the pyrogallol group number of polyphenols and the mass ratio of polyphenols/AM on polyphenol/AM complexes and emulsions was studied. The soluble and/or insoluble complexes gradually formed upon adding polyphenols into the AM system. However, insoluble complexes were not formed in the GA/AM systems because GA has only one pyrogallol group. In addition, the hydrophobicity of AM could also be improved by forming polyphenol/AM complexes. The emulsion size decreased with increasing pyrogallol group number on the polyphenol molecules at a fixed ratio, and the size could also be controlled by the polyphenol/AM ratio. Moreover, all emulsions presented various degrees of creaming, which was restrained by decreasing emulsion size or the formation of a thick complex network. The complex network was enhanced by increasing the ratio or pyrogallol group number on the polyphenol molecules, which was because the increasing number of complexes was adsorbed onto the interface. Altogether, compared to GA/AM and EGCG/AM, the TA/AM complex emulsifier had the best hydrophobicity and emulsifying properties, and the TA/AM emulsion had the best emulsion stability.
Collapse
Affiliation(s)
- Huan Xie
- College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou, Guangdong 510225, China
| | - Xianling Wei
- College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou, Guangdong 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou, Guangdong 510225, China.
| | - Xiaoyan Liu
- College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou, Guangdong 510225, China; Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
| | - Weidong Bai
- College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou, Guangdong 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou, Guangdong 510225, China; Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
| | - Xiaofang Zeng
- College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou, Guangdong 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou, Guangdong 510225, China; Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
| |
Collapse
|
6
|
Geng S, Han F, Lv X, Zhang S, Ma H, Liu B. Formation mechanism of Pickering emulsion gels stabilized by proanthocyanidin particles: Experimental and molecular dynamics studies. Food Chem 2023; 418:135904. [PMID: 36965389 DOI: 10.1016/j.foodchem.2023.135904] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 03/04/2023] [Accepted: 03/06/2023] [Indexed: 03/13/2023]
Abstract
The feasibility of constructing a Pickering emulsion gel with proanthocyanidin particles (PAP) was evaluated in this study, and the related mechanism was revealed by combining instrumental characterization with molecular dynamics simulation. The results showed that PAP was composed of nano/micron spherical particles or their fragments, which had excellent wettability. Suitable PAP addition amount (w, ≥1%) and oil volume fraction (φ, 40-90 %) were beneficial to the formation of stable Pickering emulsion gel. The oil droplet size of gel was inversely proportional to w and φ. The mechanical parameters (gel strength, loss modulus, and storage modulus) were positively correlated with w and φ. Molecular dynamics simulation indicated that the proanthocyanidin molecules in the oil-water system could spontaneously reside and aggregate at the interface, and their interactions with water and oil reduced interfacial tension, which was consistent with the experimental results. This study provides a reference for other polyphenol-based Pickering emulsions.
Collapse
Affiliation(s)
- Sheng Geng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Fenxia Han
- School of Animal Science and Technology, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Xiaofan Lv
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Sheng Zhang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Hanjun Ma
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Benguo Liu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
| |
Collapse
|
7
|
Li W, Huang D, Song W, Ouyang F, Li W, Song Y, Li F, Jiang Y, Huang Q, Li D. Pickering emulsions stabilized by zein-proanthocyanidins-pectin ternary composites (ZPAAPs): Construction and delivery studies. Food Chem 2023; 404:134642. [DOI: 10.1016/j.foodchem.2022.134642] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Revised: 10/07/2022] [Accepted: 10/13/2022] [Indexed: 11/06/2022]
|
8
|
An investigation on pickering nano-emulsions stabilized by dihydromyricetin/high-amylose corn starch composite particles: Preparation conditions and carrier properties. Curr Res Food Sci 2023; 6:100458. [PMID: 36815998 PMCID: PMC9929674 DOI: 10.1016/j.crfs.2023.100458] [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: 11/19/2022] [Revised: 02/01/2023] [Accepted: 02/06/2023] [Indexed: 02/09/2023] Open
Abstract
With dihydromyricetin (DMY)/high-amylose corn starch (HCS) composite particles as the emulsifier, Pickering nano-emulsions were fabricated by combining high-speed shearing and high-pressure homogenization. The effect of particle properties and processing conditions on the formation and physicochemical properties of the Pickering nano-emulsions was then investigated systematically. The results showed that the DMY content of the composite particles, the oil phase volume fraction of the emulsion, and the homogenization conditions had obvious effects on the droplet size of the emulsion, where appropriate DMY content in the composite particles (5-20%) contributed to the formation of stable Pickering nano-emulsions. The oil phase of the obtained emulsions exhibited good stability during high-temperature storage, and their β-carotene protecting performance against UV irradiation was superior to the emulsion stabilized by Tween 20. The in vitro simulated digestion analysis indicated that the nano-emulsions developed by the composite particles could enhance the bioaccessibility of β-carotene and inhibit starch hydrolysis.
Collapse
|
9
|
Liu S, Chen Z, Zhang H, Li Y, Maierhaba T, An J, Zhou Z, Deng L. Comparison of eugenol and dihydromyricetin loaded nanofibers by electro-blowing spinning for active packaging. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2022.102294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|
10
|
|
11
|
Zhang R, Zhang H, Shi H, Zhang D, Zhang Z, Liu H. Strategic developments in the drug delivery of natural product dihydromyricetin: applications, prospects, and challenges. Drug Deliv 2022; 29:3052-3070. [PMID: 36146939 PMCID: PMC9518266 DOI: 10.1080/10717544.2022.2125601] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Dihydromyricetin (DHM) is an important natural flavonoid that has attracted much attention because of its various functions such as protecting the cardiovascular system and liver, treating cancer and neurodegenerative diseases, and anti-inflammation effect, etc. Despite its great development potential in pharmacy, DHM has some problems in pharmaceutical applications such as low solubility, permeability, and stability. To settle these issues, extensive research has been carried out on its physicochemical properties and dosage forms to produce all kinds of DHM preparations in the past ten years. In addition, the combined use of DHM with other drugs is a promising strategy to expand the application of DHM. However, although invention patents for DHM preparations have been issued in several countries, the current transformation of DHM research results into market products is insufficient. To date, there is still a lack of deep research into the pharmacokinetics, pharmacodynamics, toxicology, and action mechanism of DHM preparations. Besides, preparations for combined therapy of DHM with other drugs are scarcely reported, which necessitates the development of dosage forms for this application. Apart from medicine, the development of DHM in the food industry is also of great potential. Due to its multiple effects and excellent safety, DHM preparations can be developed for functional drinks and foods. Through this review, we hope to draw more attention to the development potential of DHM and the above challenges and provide valuable references for the research and development of other natural products with a similar structure-activity relationship to this drug.
Collapse
Affiliation(s)
- Ruirui Zhang
- School of Pharmacy, Southwest Medical University, Luzhou City, Sichuan, People's Republic of China
| | - Hao Zhang
- School of Pharmacy, Southwest Medical University, Luzhou City, Sichuan, People's Republic of China
| | - Houyin Shi
- Department of Orthopedics, Traditional Chinese Medicine Hospital of Southwest Medical University, Luzhou City, Sichuan, People's Republic of China
| | - Dan Zhang
- School of Pharmacy, Southwest Medical University, Luzhou City, Sichuan, People's Republic of China
| | - Zhuo Zhang
- School of Pharmacy, Southwest Medical University, Luzhou City, Sichuan, People's Republic of China
| | - Hao Liu
- School of Pharmacy, Southwest Medical University, Luzhou City, Sichuan, People's Republic of China
| |
Collapse
|
12
|
Fabrication and characterization of Pickering high internal phase emulsions stabilized by Tartary buckwheat bran flour. Food Chem X 2022; 16:100513. [DOI: 10.1016/j.fochx.2022.100513] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 11/12/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022] Open
|
13
|
Xiong T, Sun H, Niu Z, Xu W, Li Z, He Y, Luo D, Xi W, Wei J, Zhang C. Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective. Foods 2022; 11:foods11233757. [PMID: 36496565 PMCID: PMC9736083 DOI: 10.3390/foods11233757] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2022] [Revised: 11/10/2022] [Accepted: 11/21/2022] [Indexed: 11/23/2022] Open
Abstract
In this study, Pickering emulsion gels were prepared by the self-gel method based on kappa carrageenan (kC). The effects of particle stabilizers and polysaccharide concentrations on the microstructure, rheological characteristics, and texture of Pickering emulsion gels stabilized by xanthan gum/lysozyme nanoparticles (XG/Ly NPs) with kC were discussed. The viscoelasticity of Pickering emulsion gels increased significantly with the increase of kC and XG/Ly NPs. The results of temperature sweep showed that the gel formation mainly depended on the kC addition. The XG/Ly NPs addition could accelerate the formation of Pickering emulsion gels and increase its melting temperature (Tmelt), which is helpful to improve the thermal stability of emulsion gels. Cryo-scanning electron microscope (Cryo-SEM) images revealed that Pickering emulsion gel has a porous network structure, and the oil droplets were well wrapped in the pores. The hardness increased significantly with the increase of XG/Ly NPs and kC. In particular, the Pickering emulsion gel hardness was up to 2.9 Newton (N) when the concentration of kC and XG/Ly NPs were 2%. The results showed that self-gelling polysaccharides, such as kC, could construct and regulate the structure and characteristics of Pickering emulsion gel. This study provides theoretical support for potential new applications of emulsion gels as functional colloids and delivery systems in the food industry.
Collapse
Affiliation(s)
- Tianzhen Xiong
- College of Life Science, Xinyang Normal University, Xinyang 464000, China
| | - Haomin Sun
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
| | - Ziyi Niu
- College of Life Science, Xinyang Normal University, Xinyang 464000, China
| | - Wei Xu
- College of Life Science, Xinyang Normal University, Xinyang 464000, China
- Correspondence: (W.X.); (C.Z.)
| | - Zhifan Li
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
| | - Yawen He
- College of Life Science, Xinyang Normal University, Xinyang 464000, China
| | - Denglin Luo
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
| | - Wenjie Xi
- College of Life Science, Xinyang Normal University, Xinyang 464000, China
| | - Jingjing Wei
- College of Life Science, Xinyang Normal University, Xinyang 464000, China
| | - Chunlan Zhang
- College of Food Science and Engineering, Tarim University, Alar 843300, China
- Correspondence: (W.X.); (C.Z.)
| |
Collapse
|
14
|
Zheng J, Zhao L, Yi J, Zhou L, Cai S. Chestnut Starch Nanocrystal Combined with Macadamia Protein Isolate to Stabilize Pickering Emulsions with Different Oils. Foods 2022; 11:3320. [PMID: 36359933 PMCID: PMC9654634 DOI: 10.3390/foods11213320] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 10/10/2022] [Accepted: 10/19/2022] [Indexed: 08/12/2023] Open
Abstract
This study investigated the formation and molecular interaction mechanism of chestnut starch nanocrystal (SNC)/macadamia protein isolate (MPI) complexes and their application in edible oil-in-water Pickering emulsion (PE). SNC/MPI complexes were characterized by scanning electron microscopy and particle size analyzer. The PEs stabilized by SNC/MPI complexes were characterized by confocal laser scanning microscopy and rheological measurement. The results showed that hydrogen bonds between the two particles significantly affected the secondary structure and assembly of SNC/MPI complexes at the oil/water interface. The optimal mass ratio of SNC to MPI in the complexes with the best stability was determined as 20:1. The formation of edible oil-in-water PEs stabilized by SNC/MPI complexes significantly improved the oxidative and storage stability of different edible oils (olive oil, walnut oil, edible tea oil, and macadamia oil). These different edible oil-in-water PEs stabilized by SNC/MPI could be used as effective carriers of quercetin with their loading rates higher than 93%.
Collapse
Affiliation(s)
- Jingyi Zheng
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Lei Zhao
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Junjie Yi
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Linyan Zhou
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Shengbao Cai
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| |
Collapse
|
15
|
Liu W, Ding L, Xu J, Shang Y, Wang Z, Liu H. Synthesis of sinapic acid modified sodium hyaluronate particles and the one-step processing of multiple Pickering emulsion. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.128785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|
16
|
Zhang H, Zhou C, Li C, Han Y, Bai Y, Xu K, Chi H, Liu Y, Huang X, Wang C, Zhang F, Wang X, Wang J, Wang P. Oil-in-water high-internal-phase poly(styrene-acrylate) Pickering emulsions and their applications as waterborne damping coatings. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.128783] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|
17
|
Song X, Gong H, Zhu W, Wang J, Zhai Y, Lin S. Pickering emulsion stabilized by composite-modified waxy corn starch particles. Int J Biol Macromol 2022; 205:66-75. [PMID: 35176323 DOI: 10.1016/j.ijbiomac.2022.02.044] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 01/15/2022] [Accepted: 02/09/2022] [Indexed: 12/19/2022]
Abstract
The starch-based Pickering stabilizer has attracted more research interest recently, however, its application in food system is limited due to the low digestibility of raw starch particles. In this study, waxy corn starches were modified with octenyl succinic anhydride and then treated by dry heating at 180 °C for 20-60 min. Pickering emulsions stabilized by the composite-modified starch particles were fabricated, the physical stability, rheology property and microstructure of the emulsions were investigated. The results showed that the composite-modified starches maintained granule structure, their gelatinization temperatures and enthalpy significantly reduced after heat treatment (p < 0.05). Compared with native starch, the composite-modified starches had bigger three-phase contact angles and higher in vitro digestibility, while the relative crystallinity decreased from 32.46% to 24.87%. Pickering emulsions stabilized by composite-modified starch particles had long-term stability up to 300 days. The rheology results showed that all emulsions exhibited pseudoplastic behaviors and had higher storage modulus than loss modulus. Moreover, the viscosities decreased when the starch was roasted for 40 and 60 min. The composite-modified starch particles and few starch macromolecules at oil-water interface stabilized the emulsions collectively. These results provide a new strategy for designing an edible Pickering stabilizer.
Collapse
Affiliation(s)
- Xiaoyan Song
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
| | - Hui Gong
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
| | - Wei Zhu
- College of Agronomy, Henan Agricultural University, Zhengzhou 450002, China.
| | - Jinling Wang
- School of Forestry, Northeast Forestry University, Harbin 150040, China.
| | - Yuge Zhai
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
| | - Shunshun Lin
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
| |
Collapse
|
18
|
Xue H, Cui P, Tan J, Zhang G, Ge S, Cai X. Separation of principal component dihydromyricetin from Ampelopsis grossedentata by high-speed counter-current chromatography and its interaction with corn starch. J Food Sci 2022; 87:2350-2363. [PMID: 35470872 DOI: 10.1111/1750-3841.16128] [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: 12/11/2021] [Revised: 02/08/2022] [Accepted: 03/02/2022] [Indexed: 11/29/2022]
Abstract
Ampelopsis grossedentata (AG) is an industrial crop in the grape family, which has been used as a dual-purpose plant for medicine and tea with high medicinal values. However, little is reported on the separation technology of active components from AG and processing technology of AG products. High-speed counter-current chromatography (HSCCC) was applied to separate the principal component dihydromyricetin (DMY) from AG. DMY is added to starch-based products to improve food quality. The interaction between corn starch (CS) and DMY was investigated to predict and control the structure and function of starch-based foods. Results show that DMY with 97.13% purity was successfully obtained by HSCCC using a solvent system composed of light petroleum-ethyl acetate-methanol-water-trichloroacetic acid (1:3:1:3:0.01, v/v/v/v/v). Fourier-transform infrared spectroscopy (FT-IR) exhibits that the interactions between CS and DMY included hydrogen bond and noncovalent bond. X-ray diffraction (XRD) shows that DMY could increase the relative crystallinity of CS. Low-field nuclear magnetic resonance results (LF-NMR) imply that DMY decreased the spin relaxation time (T2 ) and inhibited the mobility of free water. Atomic force microscopy (AFM) results suggest that DMY changed the surface morphology of CS through hydrogen bond interaction. Moreover, the results of confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM) indicate that DMY could enlarge the pores and change the microstructure of CS-DMY complexes. The findings promote the development of industrial CS-based products and utilization of corn crop.
Collapse
Affiliation(s)
- Hongkun Xue
- College of Traditional Chinese Medicine, Hebei University, Lianchi District, Baoding, China
| | - Pengshan Cui
- School of Quality and Technical Supervision, Hebei University, Lianchi District, Baoding, China
| | - Jiaqi Tan
- College of Traditional Chinese Medicine, Hebei University, Lianchi District, Baoding, China
| | - Guowei Zhang
- College of Traditional Chinese Medicine, Hebei University, Lianchi District, Baoding, China
| | - Shaoqin Ge
- College of Traditional Chinese Medicine, Hebei University, Lianchi District, Baoding, China
| | - Xu Cai
- Key Laboratory of Particle & Radiation Imaging, Ministry of Education, Department of Engineering Physics, Tsinghua University, Haidian District, Beijing, China
| |
Collapse
|
19
|
Liu X, Geng S, He C, Sun J, Ma H, Liu B. Preparation and characterization of a dihydromyricetin-sugar beet pectin covalent polymer. Food Chem 2021; 376:131952. [PMID: 34973639 DOI: 10.1016/j.foodchem.2021.131952] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 11/01/2021] [Accepted: 12/22/2021] [Indexed: 11/22/2022]
Abstract
A dihydromyricetin (DMY)-sugar beet pectin (SBP) covalent polymer was prepared using an alkaline method for the first time, and its structure and physicochemical properties were characterized. The results showed that the molecular weight, total phenol content, and ABTS radical scavenging ability of the polymer were positively correlated with DMY dosage. The polymer inhibited α-glucosidase in a mixed non-competitive and anti-competitive inhibition manner, and its inhibition performance depended on the total phenol content. Its maximum inhibitory activity was much higher than that of DMY, which was attributed to its strong protein binding capacity. The stability and β-carotene protective effects of the nano-emulsions stabilized with the DMY-SBP polymers were also positively correlated to the total phenol content and were superior to those stabilized by SBP. Therefore, the results obtained in this study may improve our functional understanding of natural polyphenol-polysaccharide polymers and promote the development of new nutraceuticals.
Collapse
Affiliation(s)
- Xiaoling Liu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Sheng Geng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Chengyun He
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Junliang Sun
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Hanjun Ma
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Benguo Liu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
| |
Collapse
|
20
|
Zhang H, Caprioli G, Hussain H, Khoi Le NP, Farag MA, Xiao J. A multifaceted review on dihydromyricetin resources, extraction, bioavailability, biotransformation, bioactivities, and food applications with future perspectives to maximize its value. EFOOD 2021. [DOI: 10.53365/efood.k/143518] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
Abstract
Natural bioactive compounds present a better alternative to prevent and treat chronic diseases owing to their lower toxicity and abundant resources. (+)-Dihydromyricetin (DMY) is a flavanonol, possessing numerous interesting bioactivities with abundant resources. This review provides a comprehensive overview of the recent advances in DMY natural resources, stereoisomerism, physicochemical properties, extraction, biosynthesis, pharmacokinetics, and biotransformation. Stereoisomerism of DMY should be considered for better indication of its efficacy. Biotechnological approach presents a potential tool for the production of DMY using microbial cell factories. DMY high instability is related to its powerful antioxidant capacity due to pyrogallol moiety in ring B, and whether preparation of other analogues could demonstrate improved properties. DMY demonstrates poor bioavailability based on its low solubility and permeability with several attempts to improve its pharmacokinetics and efficacy. DMY possesses various pharmacological effects, which have been proven by many in vitro and in vivo experiments, while clinical trials are rather scarce, with underlying action mechanisms remaining unclear. Consequently, to maximize the usefulness of DMY in nutraceuticals, improvement in bioavailability, and better understanding of its actions mechanisms and drug interactions ought to be examined in the future along with more clinical evidence.
Collapse
|
21
|
Preparation and Characterization of Pickering Emulsions with Modified Okara Insoluble Dietary Fiber. Foods 2021; 10:foods10122982. [PMID: 34945533 PMCID: PMC8700857 DOI: 10.3390/foods10122982] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Revised: 11/11/2021] [Accepted: 11/29/2021] [Indexed: 01/10/2023] Open
Abstract
Modified okara insoluble dietary fiber (OIDF) has attracted great interest as a promising Pickering emulsifier. At present, the modification methods are mainly physicochemical methods, and the research on microbial modified OIDF as stabilizer is not clear. In this work, modified OIDF was prepared by yeast Kluyveromyces marxianus fermentation. The potential of modified OIDF as a Pickering emulsifier and the formation and stability of OIDF-Pickering emulsions stabilized by modified OIDF were characterized, respectively. The results showed that the specific surface area, hydrophilicity, and electronegativity of the modified OIDF were all enhanced compared with the unmodified OIDF. The existence of the network structure between droplets is the key to maintain the stability of the emulsions, as indicated by Croy-Scanning Electron Microscope (Croy-SEM) and rheological properties measurements. The stability of OIDF-Pickering emulsions was evaluated in terms of storage time, centrifugal force, pH value, and ionic strength (NaCl). Moreover, the OIDF-Pickering emulsions stabilized by modified OIDF showed better stability. These results will contribute to the development of efficient OIDF-based emulsifiers, expand the application of emulsions in more fields, and will greatly improve the high-value utilization of okara by-products.
Collapse
|
22
|
Yuan C, Cheng C, Cui B. Pickering Emulsions Stabilized by Cyclodextrin Nanoparticles: A Review. STARCH-STARKE 2021. [DOI: 10.1002/star.202100077] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Chao Yuan
- State Key Laboratory of Biobased Material and Green Papermaking Shandong Academy of Sciences Qilu University of Technology Jinan 250353 China
- School of Food Science and Engineering Shandong Academy of Sciences Qilu University of Technology Jinan 250353 China
| | - Caiyun Cheng
- State Key Laboratory of Biobased Material and Green Papermaking Shandong Academy of Sciences Qilu University of Technology Jinan 250353 China
- School of Food Science and Engineering Shandong Academy of Sciences Qilu University of Technology Jinan 250353 China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking Shandong Academy of Sciences Qilu University of Technology Jinan 250353 China
- School of Food Science and Engineering Shandong Academy of Sciences Qilu University of Technology Jinan 250353 China
| |
Collapse
|