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Ye L, Wang Y, Lu X. Pickering emulsion stabilized by quercetin-β-cyclodextrin-diglyceride particles: Effect of diglyceride content on interfacial behavior and emulsifying property of complex particles. Food Chem 2024; 455:139901. [PMID: 38833858 DOI: 10.1016/j.foodchem.2024.139901] [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: 02/18/2024] [Revised: 05/14/2024] [Accepted: 05/28/2024] [Indexed: 06/06/2024]
Abstract
This research develops diacylglycerol (DAG) based Pickering emulsions with enhanced oxidative stability stabilized by self-assembled quercetin/DAG/β-cyclodextrin (β-CD) complexes (QDCCs) using a one-step agitation method. Influence of DAG content (5%, 15%, 40%, and 80%, w/w) on the self-assembly behavior, interfacial properties, and emulsifying ability of complex particles was investigated. SEM, XRD and ATR-FTIR studies confirmed the formation of ternary composite particles. QDCCs in 80% DAG oil had the highest quercetin encapsulation efficiency (6.09 ± 0.01%), highest DPPH radical scavenging rate and ferric reducing antioxidant property (FRAP). β-CD and quercetin adsorption rates in emulsion with 80% DAG oil were 88.4 ± 2.53% and 98.34 ± 0.15%, respectively. Pickering emulsions with 80% DAG had the smallest droplet size (8.90 ± 1.87 μm) and excellent oxidation stability. This research develops a novel approach to regulate the physicochemical stability of DAG-based emulsions by anchoring natural antioxidants at the oil-water interface through a one-pot self-assembly method.
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Affiliation(s)
- Liuyu Ye
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Yong Wang
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, Guangzhou 510632, China; Guangdong Joint International Centre of Oilseed Biorefinery, Nutrition and Safety, Guangzhou 510632, China.
| | - Xuanxuan Lu
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, Guangzhou 510632, China; Guangdong Joint International Centre of Oilseed Biorefinery, Nutrition and Safety, Guangzhou 510632, China.
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2
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Li T, Kong X, Shao Z, Zhang Y, Yang C, Liu K, Xin Y, Chen F, Dong Y. Characteristic and stability changes of peanut oil body emulsion during the process of demulsification using heptanoic acid. Food Chem 2024; 460:140301. [PMID: 39067429 DOI: 10.1016/j.foodchem.2024.140301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2024] [Revised: 06/19/2024] [Accepted: 06/29/2024] [Indexed: 07/30/2024]
Abstract
In this paper, the changes in oil body emulsion (OBE) during heptanoic acid demulsification (HD) were investigated from the macro and microscopic points of view. Specifically, the OBE particle size increased from 3.04 to 8.41 µm, while the zeta potential absolute decreased to 2.89 mV. The interfacial tension and apparent viscosity of OBE were reduced significantly. Heptanoic acid could contribute to oil droplets aggregation. The findings indicated that high-molecular proteins, including lipoxygenase (97.58 kDa) and arachin (70.28 kDa), detached from the OBs' interface. HD caused alterations in the secondary structure of protein and the environment around proteins changed. The HD mechanism was speculated that the addition of heptanoic acid resulted in the reduction in pH and changes of environment surrounding OBE, which triggered polymerization and the phase transformation of the oil droplets. Overall, this study is vital for solving the problem of demulsification during aqueous enzymatic extraction (AEE).
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Affiliation(s)
- Tianci Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; School of Food and Reserves Storage, Henan University of Technology, Zhengzhou 450001, China
| | - Xiangrui Kong
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Zhihua Shao
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yiyang Zhang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Chenxian Yang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
| | - Kunlun Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; School of Food and Reserves Storage, Henan University of Technology, Zhengzhou 450001, China
| | - Ying Xin
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Fusheng Chen
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yifan Dong
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
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Liao Y, Wang Z, Pei Y, Yan S, Chen T, Qi B, Li Y. Unveiling the applications of membrane proteins from oil bodies: leading the way in artificial oil body technology and other biotechnological advancements. Crit Rev Food Sci Nutr 2024:1-28. [PMID: 38594966 DOI: 10.1080/10408398.2024.2331566] [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: 04/11/2024]
Abstract
Oil bodies (OBs) function as organelles that store lipids in plant seeds. An oil body (OB) is encased by a membrane composed of proteins (e.g., oleosins, caleosins, and steroleosins) and a phospholipid monolayer. The distinctive protein-phospholipid membrane architecture of OBs imparts exceptional stability even in extreme environments, thereby sparking increasing interest in their structure and properties. However, a comprehensive understanding of the structure-activity relationships determining the stability and properties of oil bodies requires a more profound exploration of the associated membrane proteins, an aspect that remains relatively unexplored. In this review, we aim to summarize and discuss the structural attributes, biological functions, and properties of OB membrane proteins. From a commercial perspective, an in-depth understanding of the structural and functional properties of OBs is important for the expansion of their applications by producing artificial oil bodies (AOB). Besides exploring their structural intricacies, we describe various methods that are used for purifying and isolating OB membrane proteins. These insights may provide a foundational framework for the practical utilization of OB membrane proteins in diverse applications within the realm of AOB technology, including biological and probiotic delivery, protein purification, enzyme immobilization, astringency detection, and antibody production.
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Affiliation(s)
- Yi Liao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Zhenxiao Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yukun Pei
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Shizhang Yan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Tianyao Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
- Intelligent Equipment Research Center for the Development of Special Medicinal and Food Resources, Harbin Institute of Technology Chongqing Research Institute, Chongqing, China
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4
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Plankensteiner L, Hennebelle M, Vincken JP, Nikiforidis CV. Insights into the emulsification mechanism of the surfactant-like protein oleosin. J Colloid Interface Sci 2024; 657:352-362. [PMID: 38043237 DOI: 10.1016/j.jcis.2023.11.165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 10/23/2023] [Accepted: 11/26/2023] [Indexed: 12/05/2023]
Abstract
Oleosins are proteins with a unique central hydrophobic hairpin designed to stabilize lipid droplets (oleosomes) in plant seeds. For efficient droplet stabilization, the hydrophobic hairpin with a strong affinity for the apolar droplet core is flanked by hydrophilic arms on each side. This gives oleosins a unique surfactant-like shape making them a very interesting protein. In this study, we tested if isolated oleosins retain their ability to stabilize oil-in-water emulsions, and investigated the underlying stabilization mechanism. Due to their surfactant-like shape, oleosins when dispersed in aqueous buffers associated to micelle-like nanoparticles with a size of ∼33 nm. These micelles, in turn, clustered into larger aggregates of up to 20 µm. Micelle aggregation was more extensive when oleosins lacked charge. During emulsification, oleosin micelles and micelle aggregates dissociated and mostly individual oleosins adsorbed on the oil droplet interface. Oleosins prevented the coalescence of the oil droplets and if sufficiently charged, droplet flocculation as well.
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Affiliation(s)
- Lorenz Plankensteiner
- Laboratory of Biobased Chemistry and Technology, Wageningen University, the Netherlands; Laboratory of Food Chemistry, Wageningen University, the Netherlands
| | - Marie Hennebelle
- Laboratory of Food Chemistry, Wageningen University, the Netherlands
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University, the Netherlands
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Shen P, Yang R, Wu Y, Liu J, Ding X, Wang W, Zhao L. Effects of Quillaja Saponin on Physicochemical Properties of Oil Bodies Recovered from Peony ( Paeonia ostii) Seed Aqueous Extract at Different pH. Foods 2023; 12:3017. [PMID: 37628016 PMCID: PMC10453849 DOI: 10.3390/foods12163017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 07/28/2023] [Accepted: 08/02/2023] [Indexed: 08/27/2023] Open
Abstract
Peony seeds, an important oil resource, have been attracting much attention because of α-linolenic acid. Oil bodies (OBs), naturally pre-emulsified oils, have great potential applications in the food industry. This study investigated the effects of extraction pH and Quillaja saponin (QS) on the physicochemical properties of peony oil body (POB) emulsions. POBs were extracted from raw peony milk at pH 4.0, 5.0, 6.0, and 7.0 (named pH 4.0-, 5.0-, 6.0-, and 7.0-POBs). All POBs contained extrinsic proteins and oleosins. The extrinsic proteins of pH 4.0- and pH 5.0-POB were 23 kDa and 38 kDa glycoproteins, the unknown proteins were 48 kDa and 60 kDa, while the 48 kDa and 38 kDa proteins were completely removed under the extraction condition of pH 6.0 and 7.0. The percentage of extrinsic proteins gradually decreased from 78.4% at pH 4.0-POB to 33.88% at pH 7.0-POB, while oleosin contents increased. The particle size and zeta potential of the POB emulsions decreased, whereas the oxidative stability, storage stability, and pI increased with the increasing extraction pH. QS (0.05~0.3%) increased the negative charges of all the POB emulsions, and 0.1% QS significantly improved the dispersion, storage, and the oxidative stability of the POB emulsions. This study provides guidance for selecting the proper conditions for the aqueous extraction of POBs and improving the stability of OB emulsions.
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Affiliation(s)
| | | | | | | | | | | | - Luping Zhao
- College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; (P.S.); (R.Y.); (Y.W.); (J.L.); (X.D.); (W.W.)
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Plankensteiner L, Yang J, Bitter JH, Vincken JP, Hennebelle M, Nikiforidis CV. High yield extraction of oleosins, the proteins that plants developed to stabilize oil droplets. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108419] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Gao Y, Zheng Y, Yao F, Chen F. Effects of pH and temperature on the stability of peanut oil bodies: New insights for embedding active ingredients. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.130110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Adel F, Shaaban AFF, El-Dougdoug W, Tantawy AH, Metwally AM. Novel synthesized amide-incorporating copolymeric surfactants based on natural wastes as petro-dispersing agents: Design, synthesis, and characterizations. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.120579] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Pickering emulsions stabilized by hemp protein nanoparticles: Tuning the emulsion characteristics by adjusting anti-solvent precipitation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108434] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Zhang J, Cui H, Qiu J, Zhong Y, Yao C, Yao L, Zheng Q, Xiong C. Preparation and characterization of high embedding efficiency epigallocatechin-3-gallate glycosylated nanocomposites. Curr Res Food Sci 2022; 6:100399. [PMID: 36506110 PMCID: PMC9732124 DOI: 10.1016/j.crfs.2022.11.018] [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: 08/22/2022] [Revised: 11/15/2022] [Accepted: 11/18/2022] [Indexed: 11/29/2022] Open
Abstract
Glycosylated protein nano encapsulation was an efficient encapsulation technology, but its embedding rate for EGCG was not high, and the research on the embedding mechanism was relatively weak. Based on this, this study compared the embedding effect of glycosylated peanut globulin and glycosylated casein on EGCG. The embedding mechanism of EGCG with glycosylated protein was discussed by ultraviolet, fluorescence, infrared and fluorescence microscopy. Results revealed that the highest encapsulation efficiency of EGCG was 93.89 ± 1.11%. The neutral pH value and 0.3 mg/mL EGCG addition amount were suitable for EGCG glycosylated nanocomposites. The hydrogen bond between EGCG hydroxyl group and tyrosine and tryptophan of glycosylated protein is mainly non covalent. The encapsulation effect of EGCG glycosylated nanocomposites could be quenched by changing the polar environment and spatial structure of the group. The fluorescence characteristic and dispersibility of EGCG glycosylated peanut globin were higher than EGCG glycosylated casein. This study might provide a theoretical basis for EGCG microencapsulation technology and EGCG application in tea beverage and liquid tea food systems.
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Affiliation(s)
- Jianyong Zhang
- Tea Research Institute, Chinese Academy of Agricultural Science, Hangzhou, 310008, PR China,Department of Applied Chemistry, Zhejiang Gongshang University, Hangzhou, 310012, PR China
| | - Hongchun Cui
- Tea Research Institute, Hangzhou Academy of Agricultural Science, Hangzhou, 310024, PR China
| | - Jiahuan Qiu
- Department of Applied Chemistry, Zhejiang Gongshang University, Hangzhou, 310012, PR China
| | - Yixin Zhong
- Department of Applied Chemistry, Zhejiang Gongshang University, Hangzhou, 310012, PR China
| | - Caiping Yao
- Department of Applied Chemistry, Zhejiang Gongshang University, Hangzhou, 310012, PR China
| | - Lanying Yao
- Department of Applied Chemistry, Zhejiang Gongshang University, Hangzhou, 310012, PR China
| | - Qunxiong Zheng
- Department of Applied Chemistry, Zhejiang Gongshang University, Hangzhou, 310012, PR China
| | - Chunhua Xiong
- Department of Applied Chemistry, Zhejiang Gongshang University, Hangzhou, 310012, PR China,Corresponding author.
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