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Wang J, Lin M, Shi L, Zhao Y, Liu S, Liu Z, Lin R, Jin R, Weng W, Ren Z. Characteristics and stabilization of Pickering emulsions constructed using myosin from bighead carp (Aristichthys nobilis). Food Chem 2024; 456:140033. [PMID: 38870822 DOI: 10.1016/j.foodchem.2024.140033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2024] [Revised: 05/29/2024] [Accepted: 06/06/2024] [Indexed: 06/15/2024]
Abstract
Myosin from bighead carp (Aristichthys nobilis) as a main type of fish protein possesses a good emulsifying ability. However, whether bighead carp myosin (BCM) could construct stable Pickering emulsions is still unclear. Therefore, myosin particles and Pickering emulsions stabilized by bighead carp myosin (BCMPEs) were analyzed. The surface structure of BCM particles at 0.6 mol/L NaCl treatment was uniform and compact with a contact angle of 86.4 ± 2.7°, exhibiting the potential ability to construct O/W Pickering emulsions. The size and flocculation index (FI) of BCMPEs decreased with the increase in BCM concentrations of 1%-4% (w/v). Reversely, the size of BCMPEs increased with the increase in oil-water ratios. BCM particles could uniformly distribute at the oil-water interface to stabilize BCMPEs at a BCM concentration of 4% (w/v) and an oil-water ratio of 6:4 (v/v). This study could help explore fish proteins to construct Pickering emulsions for the deep processing of fish products.
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Affiliation(s)
- Jiafei Wang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Min Lin
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Linfan Shi
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Yongqiang Zhao
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
| | - Shuji Liu
- Fisheries Research Institute of Fujian, Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resource, Xiamen 361013, China
| | - Zhiyu Liu
- Fisheries Research Institute of Fujian, Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resource, Xiamen 361013, China
| | - Rong Lin
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Ritian Jin
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Wuyin Weng
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Zhongyang Ren
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.
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2
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Zhan S, He M, Wu Y, Ouyang J. Improved light and ultraviolet stability of curcumin encapsulated in emulsion gels prepared with corn starch, OSA-starch and whey protein isolate. Food Chem 2024; 446:138803. [PMID: 38412810 DOI: 10.1016/j.foodchem.2024.138803] [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: 09/21/2023] [Revised: 01/25/2024] [Accepted: 02/17/2024] [Indexed: 02/29/2024]
Abstract
The objective of this study was to enhance the bioavailability and stability of curcumin (Cur) by encapsulating it in corn starch (CS)/octenylsuccinic acid modified (OSA)-starch-whey protein isolate (WPI) emulsion gels (EGs). As the volume fraction of the oil phase increased, the droplet size and ζ- potential of the EGs decreased. The encapsulation efficiency and bioavailability of Cur in CS/OSA-starch-WPI EGs with a 60% oil ratio were 96.0% and 67.3%, respectively. The release rate of free fatty acid and the bioavailability of Cur from the EGs after digestion were significantly higher compared to Cur dissolved in oil. EGs with an oil phase volume fraction of 75% and 80% demonstrated greater protection against light irradiation but were less effective against UV irradiation compared to EGs with a 60% oil phase volume fraction. Encapsulation in EGs proved to be an effective method for enhancing the bioavailability and stability of Cur.
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Affiliation(s)
- Siyuan Zhan
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Mohe He
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Yanwen Wu
- Institute of Analysis and Testing, Beijing Academy of Science and Technology (Beijing Center for Physical and Chemical Analysis), Beijing 100089, China
| | - Jie Ouyang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
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3
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Olsmats E, Rennie AR. Understanding Stabilization of Oil-in-Water Emulsions with Pea Protein─Studies of Structure and Properties. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2024; 40:13386-13396. [PMID: 38904703 PMCID: PMC11223488 DOI: 10.1021/acs.langmuir.4c00540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/14/2024] [Revised: 06/07/2024] [Accepted: 06/12/2024] [Indexed: 06/22/2024]
Abstract
This study investigates the stability and structure of oil-in-water emulsions stabilized by pea protein. Of the wide range of emulsion compositions explored, a region of stability at a minimum of 5% w/v pea protein and 30-50% v/v oil was determined. This pea protein concentration is more than what is needed to form a layer covering the interface. X-ray scattering revealed a thick, dense protein layer at the interface as well as hydrated protein dispersed in the continuous phase. Shear-thinning behavior was observed, and the high viscosity in combination with the thick protein layer at the interface creates a good stability against creaming and coalescence. Emulsions in a pH range from acidic to neutral were studied, and the overall stability was observed to be broadly similar independently of pH. Size measurements revealed polydisperse protein particles. The emulsion droplets are also very polydisperse. Apart from understanding pea protein-stabilized emulsions in particular, insights are gained about protein stabilization in general. Knowledge of the location and the role of the different components in the pea protein material suggests that properties such as viscosity and stability can be tailored for various applications, including food and nutraceutical products.
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Affiliation(s)
- Eleonora Olsmats
- Macromolecular Chemistry, Department
of Chemistry—Ångström, Uppsala University, Box 538, 75121 Uppsala, Sweden
| | - Adrian R. Rennie
- Macromolecular Chemistry, Department
of Chemistry—Ångström, Uppsala University, Box 538, 75121 Uppsala, Sweden
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4
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Wu C, Li J, Ding JW, Jiang H, Su HF, Li DQ. Maleic anhydride-functionalized cellulose nanocrystal-stabilized high internal phase Pickering emulsion for pesticide delivery. Int J Biol Macromol 2024; 273:132971. [PMID: 38880442 DOI: 10.1016/j.ijbiomac.2024.132971] [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: 12/19/2023] [Revised: 05/24/2024] [Accepted: 06/05/2024] [Indexed: 06/18/2024]
Abstract
The salt-responsiveness of Pickering emulsions has significantly influenced their applications due to the large amount of salt on the surface of plant leaves. The present study provided a maleic anhydride-functionalized cellulose nanocrystal-stabilized high internal phase Pickering emulsion (MACNCs-HIPPEs) that was stable to high-concentration salt and used for pesticide delivery. The stability of MACNCs-HIPPEs was investigated by adjusting the oil-phase volume fraction (φ), the MACNCs concentration, NaCl dosages, and the rheological properties. The high internal phase Pickering emulsion was obtained at φ of 0.8 and MACNCs concentration of 2wt% and showed excellent salt stability (NaCl, 1200 mM) and significant storage stability (60 days). The sustained release of imidacloprid (IMI) from imidacloprid-loaded MACNCs-HIPPEs (IMI@MACNCs-HIPPEs) showed a positive correlation to the temperature (15°C, 25°C, 35°C), indicating clear thermo-responsiveness of the prepared pesticide formulation. The test of spread and retention of IMI@MACNCs-HIPPEs on the leaf surface showed a significant advantage compared with the commercial IMI water dispersible granules (CG). All the advantages mentioned above showed the excellent potential of the MACNCs-HIPPEs in delivering lipophilic pesticides.
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Affiliation(s)
- Chao Wu
- College of Chemistry and Chemical Engineering, Xinjiang Agricultural University, Urumchi 830052, Xinjiang, PR China
| | - Jun Li
- College of Chemistry and Chemical Engineering, Xinjiang Agricultural University, Urumchi 830052, Xinjiang, PR China.
| | - Jia-Wei Ding
- College of Chemistry and Chemical Engineering, Xinjiang Agricultural University, Urumchi 830052, Xinjiang, PR China
| | - Hui Jiang
- College of Chemistry and Chemical Engineering, Xinjiang Agricultural University, Urumchi 830052, Xinjiang, PR China
| | - Hui-Fen Su
- College of Chemistry and Chemical Engineering, Xinjiang Agricultural University, Urumchi 830052, Xinjiang, PR China
| | - De-Qiang Li
- College of Chemistry and Chemical Engineering, Xinjiang Agricultural University, Urumchi 830052, Xinjiang, PR China.
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5
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Liu Q, Chen T, Chen L, Zhao R, Ye X, Wang X, Wu D, Hu J. High Internal Phase Emulsions Stabilized with Ultrasound-Modified Spirulina Protein for Curcumin Delivery. Foods 2024; 13:1324. [PMID: 38731694 PMCID: PMC11083376 DOI: 10.3390/foods13091324] [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: 03/24/2024] [Revised: 04/23/2024] [Accepted: 04/24/2024] [Indexed: 05/13/2024] Open
Abstract
Spirulina protein (SP) is recognized as a nutritious edible microbial protein and holds potential as a natural emulsifier. Due to the inherent challenges SP faces in stabilizing high internal phase emulsions (HIPEs), ultrasonic techniques were utilized for modification. Noticeable alterations in the structural and functional properties of SP were observed following ultrasonic treatment at various power levels (0, 100, 300, and 500 W). Ultrasound treatment disrupted non-covalent interactions within the protein polymer structure, leading to the unfolding of molecular structures and the exposure of hydrophobic groups. Importantly, the particle size of SP was reduced the most at an ultrasonic power of 300 W, and the three-phase contact angle reached its peak at 84.3°. The HIPEs stabilized by SP modified with 300 W ultrasonication have high apparent viscosity and modulus values and strong storage stability under different environmental conditions. Additionally, the encapsulation of curcumin in HIPEs led to improved retention of curcumin across various settings. The bioavailability increased to 35.36, which is 2.8 times higher than the pure oil. These findings suggest that ultrasound-modified SP is a promising emulsifier for HIPEs, and is expected to encapsulate hydrophobic nutrients such as curcumin more effectively.
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Affiliation(s)
- Qing Liu
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, China; (Q.L.); (T.C.); (L.C.); (X.Y.); (X.W.); (D.W.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Tao Chen
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, China; (Q.L.); (T.C.); (L.C.); (X.Y.); (X.W.); (D.W.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Lihang Chen
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, China; (Q.L.); (T.C.); (L.C.); (X.Y.); (X.W.); (D.W.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Runan Zhao
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China;
| | - Ximei Ye
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, China; (Q.L.); (T.C.); (L.C.); (X.Y.); (X.W.); (D.W.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xinchuang Wang
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, China; (Q.L.); (T.C.); (L.C.); (X.Y.); (X.W.); (D.W.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Di Wu
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, China; (Q.L.); (T.C.); (L.C.); (X.Y.); (X.W.); (D.W.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Jiangning Hu
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, China; (Q.L.); (T.C.); (L.C.); (X.Y.); (X.W.); (D.W.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
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6
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Zeng C, Wang Y, Liu Y, Su S, Lu Y, Qin S, Shi M. Self-constructed water-in-oil Pickering emulsions as a tool for increasing bioaccessibility of betulin. Food Chem X 2024; 21:101056. [PMID: 38187946 PMCID: PMC10770430 DOI: 10.1016/j.fochx.2023.101056] [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: 06/22/2023] [Revised: 12/05/2023] [Accepted: 12/05/2023] [Indexed: 01/09/2024] Open
Abstract
Self-constructed water-in-oil emulsions can be stabilized by a natural pentacyclic triterpenoid, betulin. A higher betulin concentration (3%) results in smaller emulsion droplet sizes. Microscopy, confocal laser scanning microscopy and rheology indicate that the stabilizing mechanism is attributed to betulin crystals on the emulsion interface and within the continuous phase, thereby enabling excellent freeze/thaw and thermal stability. The betulin Pickering emulsion (1%) significantly increased betulin bioaccessibility (22.4%) compared to betulin alone (0.2%) and betulin-oil physical mixture (7.9%). A higher level of betulin at 3% leads to smaller emulsion particle size, potentially resulting in a greater surface area. This, in return, promotes a higher release of free fatty acids (FFA), contributing to the release and solubilization of betulin from emulsions. Additionally, it leads to the formation of micelles, further increasing betulin bioaccessibility (29.3%). This study demonstrates Pickering emulsions solely stabilized by phytochemical betulin provides an innovative way to improve its bioaccessibility.
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Affiliation(s)
- Chaoxi Zeng
- Lab of Food Function and Nutrigenomics, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yuxian Wang
- Lab of Food Function and Nutrigenomics, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yugang Liu
- Lab of Food Function and Nutrigenomics, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Shuxian Su
- Lab of Food Function and Nutrigenomics, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yuting Lu
- Lab of Food Function and Nutrigenomics, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Si Qin
- Lab of Food Function and Nutrigenomics, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Meng Shi
- Lab of Food Function and Nutrigenomics, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
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7
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Li B, Wang Y, Wang S, Chen S, Yang C, Liu L, Bi S, Zhou Y, Zhu Q. Perilla seed oil high internal phase emulsion improve the gel properties of myofibrillar protein. Food Chem X 2024; 21:101241. [PMID: 38434691 PMCID: PMC10904900 DOI: 10.1016/j.fochx.2024.101241] [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: 12/21/2023] [Revised: 02/04/2024] [Accepted: 02/17/2024] [Indexed: 03/05/2024] Open
Abstract
The effects of perilla seed oil high internal phase emulsions stabilized by pea protein (PP-PSO HIPEs) on the gel properties and conformation of myofibrillar protein (MP) gels were investigated. The results showed that the PP-PSO HIPEs with 4.0 % (w/v) PP formed stable HIPEs with low droplet size and good viscoelasticity. The addition of PP-PSO HIPEs (5.0 % - 15.0 %) could significantly improve the MP gel properties (P < 0.05), while the addition of 10.0 % PP-PSO HIPEs showed the highest gel strength and water holding capacity. Otherwise, the MP gels with 10.0 % PP-PSO HIPEs showed higher proportions of immobile water (PT22) and lower proportion of free water (PT23), and the Raman spectra suggested that the content of α-helix decreased, while the content of β-sheet increased (P < 0.05), thus facilitating the formation of better gel properties. Therefore, the addition of PP-PSO HIPEs is a potential alternative for developing fat-reduced meat products.
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Affiliation(s)
- Beibei Li
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Yang Wang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Shuyu Wang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Sengao Chen
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Chaoyue Yang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Linggao Liu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Shenghui Bi
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Ying Zhou
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Qiujin Zhu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
- Key Laboratory Mountain Plateau Animals Genetics and Breeding, Ministry of Education, Guiyang 550025, China
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8
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Zhong W, Wang Q, Shen X. Quinoa protein/polysaccharide electrostatic complex stabilized vegan high internal phase emulsions for 3D printing: Role of complex state and gelling-type polysaccharides. Food Chem 2024; 434:137447. [PMID: 37716139 DOI: 10.1016/j.foodchem.2023.137447] [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: 06/17/2023] [Revised: 07/24/2023] [Accepted: 09/08/2023] [Indexed: 09/18/2023]
Abstract
Rational selection of the complex state and polysaccharide type may enhance the performance of electrostatic complex stabilized high internal phase emulsions (HIPEs). Herein, quinoa proteins were extracted to form electrostatic complexes separately with three gelling-type polysaccharides to fabricate HIPEs. Results showed that the complexes in soluble state (pH 8.4-5.6) exhibited moderate size, high negative potential and enhanced protein hydrophobicity, and could achieve HIPEs with 84% oil phase upon acidification to pH 6 at low concentrations. Its excellent interfacial structure enhanced stability during heating, freeze-thawing and long-term storage, and exhibited promising 3D printing potential. Furthermore, the complexes formed by sulfated polysaccharide carrageenan had higher amphiphilicity than those formed by carboxylated polysaccharide pectin or sodium alginate, and their stabilized HIPE had preferable droplet size, stability and 3D printing resolution than its counterparts. This study may provide new insights into the performance enhancement of protein/polysaccharide electrostatic complex stabilized HIPEs.
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Affiliation(s)
- Weigang Zhong
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China
| | - Qi Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China
| | - Xue Shen
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China.
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9
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Keum DH, Han JH, Kwon HC, Kothuri V, Hong SJ, Kim YJ, Han SG. Physicochemical properties of Pickering emulsion fabricated with polysaccharides/pea protein isolate complex and its application in plant-based patty. Int J Biol Macromol 2024; 257:128664. [PMID: 38065458 DOI: 10.1016/j.ijbiomac.2023.128664] [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: 10/04/2023] [Revised: 11/09/2023] [Accepted: 12/05/2023] [Indexed: 01/26/2024]
Abstract
Incorporation of structured liquid oil within plant-based patties can be achieved through the utilization of food-grade Pickering emulsion (PE). Therefore, the aim of this study was to evaluate the quality characteristics of PE and its application in plant-based patty. The PEs were formulated using sunflower oil (SO), polysaccharides and protein, and the specific ratios employed were as following: methylcellulose (MC) 2 % only (MP0); MC 1.5 % + pea protein isolate (PPI) 0.5 % (MP1); MC 1 % + PPI 1 % (MP2); xanthan gum (XG) 2 % only (XP0); XG 1.5 % + PPI 0.5 % (XP1); XG 1 % + PPI 1 % (XP2). MP0 and MP1 were unstable as PEs, whereas MP2 and XP groups (XP0, XP1, and XP2) exhibited stability as a PE. In addition, MP2 and all XP groups showed increased oil binding capacity, hydrophobic interaction, thermal stability, crystallization, rheological properties, and oxidative stability, compared to MP0 and MP1. In PE-applied plant-based patties, MP2 and all XP groups had significantly lower cooking loss and higher emulsion stability than SO. Particularly, MP2-employed plant-based patties exhibited significantly improved textural and sensory properties. Therefore, our data suggest that PEs with methylcellulose and pea protein isolate could be an effective replacement of plant oil in plant-based meat analogs.
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Affiliation(s)
- Dong Hyun Keum
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea.
| | - Jong Hyeon Han
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea.
| | - Hyuk Cheol Kwon
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea.
| | - Vahinika Kothuri
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea.
| | - Seong Joon Hong
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea.
| | - Yea Ji Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea.
| | - Sung Gu Han
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea.
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10
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Ling M, Huang X, He C, Zhou Z. Tunable rheological properties of high internal phase emulsions stabilized by phosphorylated walnut protein/pectin complexes: The effects of pH conditions, mass ratios, and concentrations. Food Res Int 2024; 175:113670. [PMID: 38129023 DOI: 10.1016/j.foodres.2023.113670] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2023] [Revised: 10/28/2023] [Accepted: 11/03/2023] [Indexed: 12/23/2023]
Abstract
The current study reported high internal phase emulsions (HIPEs) stabilized by phosphorylated walnut protein/pectin complexes (PWPI/Pec) and elucidated how their rheological properties were modulated by pH conditions, mass ratios, and concentrations of the complexes. At pH 3.0, the HIPEs stabilized by PWPI/Pec exhibited smaller oil droplet sizes, as well as higher storage modulus (G') and flow stress, in comparison to those stabilized by the complexes formed at pH 4.0-6.0. These observations can be directly linked to pH-dependent changes in particle size, surface hydrophobicity, and wettability of the PWPI/Pec complexes. Rheological analysis revealed that all generated HIPEs displayed weak strain overshoot behavior, irrespective of pH conditions. Notably, HIPEs stabilized by PWPI/Pec at mass ratios of 2:1 and 4:1 showed enlarged oil droplet sizes, lower G' and flow stress but higher flow strain with unaffected loss factor compared to those stabilized by PWPI/Pec 1:1. However, reducing the concentration of PWPI/Pec led to a simultaneous decrease in G', flow stress, and flow strain, along with a significant increase in the loss factor of the HIPEs. Furthermore, the HIPEs formed with 1% PWPI/Pec 1:1 at pH 3.0 demonstrated excellent stability against heat treatment and long-term storage. These results provide valuable insights into the modulation of rheological characteristics of HIPEs and offer guidance for the application of walnut protein-based stabilizers in HIPE systems.
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Affiliation(s)
- Min Ling
- School of Food Science and Bioengineering, Xihua University, Chengdu, Sichuan Province 610039, China
| | - Xuan Huang
- School of Food Science and Bioengineering, Xihua University, Chengdu, Sichuan Province 610039, China
| | - Changwei He
- School of Food Science and Bioengineering, Xihua University, Chengdu, Sichuan Province 610039, China
| | - Zheng Zhou
- School of Food Science and Bioengineering, Xihua University, Chengdu, Sichuan Province 610039, China.
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11
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Yu J, Zhang Y, Zhang R, Gao Y, Mao L. Stabilization of oil-in-water high internal phase emulsions with octenyl succinic acid starch and beeswax oleogel. Int J Biol Macromol 2024; 254:127815. [PMID: 37918613 DOI: 10.1016/j.ijbiomac.2023.127815] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 10/21/2023] [Accepted: 10/30/2023] [Indexed: 11/04/2023]
Abstract
High internal phase emulsions (HIPEs) based on beeswax (BW) oleogels and octenyl succinic acid starch (OSA starch) were prepared by a facile one-step method. Effects of the oleogelation of internal phase on the formation, stability and functionality of the HIPEs were investigated. OSA starch absorbed at the interface allowed high surface charge (|ζ| > 25 mV) of the droplets, and small droplet size (d ≈ 5 m). Microstructural observation suggested that the HIPEs were of O/W type with droplets packed tightly. With the increase in BW content (0-4 %), the particle size (4-7 μm) and ζ-potential (-25 ~ -30 mV) of the HIPEs were first decreased and then increased. Stability analysis revealed that the addition of BW effectively improved emulsion stability against centrifugation, freeze-thawing, changes in pH and ionic strength, and the HIPE with 2 % BW presented the best stability. Rheological tests indicated that the HIPEs with higher content of BW exhibited higher storage modulus, solid-like properties, and shear thinning behaviors. Creep-recovery results implied that the oleogelation enhanced the structure of HIPEs and improved the deformation resistance of the systems. When subjected to light and heat, oleogel-in-water HIPEs showed advantages in protecting β-carotene from degradation, and β-carotene in the HIPEs with 2 % BW had the lowest degradation rate. These findings suggested that gelation of oil phase could improve the stability of HIPEs and the encapsulation capability, which would be meaningful for the development of novel healthy food.
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Affiliation(s)
- Jingjing Yu
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yanhui Zhang
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ruoning Zhang
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yanxiang Gao
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Like Mao
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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12
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Cai Y, Huang L, Zhou F, Zhao Q, Zhao M, Van der Meeren P. Characteristics of insoluble soybean fiber (ISF) concentrated emulsions: Effects of pretreatment on ISF and freeze-thaw stability of emulsions. Food Chem 2023; 427:136738. [PMID: 37392634 DOI: 10.1016/j.foodchem.2023.136738] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 06/23/2023] [Accepted: 06/25/2023] [Indexed: 07/03/2023]
Abstract
The properties of emulsions could be affected by the interactions between the components and network stabilization effect, which are commonly adjusted by changes in pH, ionic strength and temperature. In this work, insoluble soybean fiber (ISF) obtained via homogenization after alkaline treatment was pretreated firstly and then resultant emulsions were freeze-thawed. Heating pretreatment reduced droplet size, enhanced viscosity and viscoelasticity as well as subsequent stability of ISF concentrated emulsions, while both acidic pretreatment and salinized pretreatment decreased the viscosity and weakened the stability. Furthermore, ISF emulsions exhibited a good freeze-thaw performance which was further improved by secondary emulsification. Heating promoted the swelling of ISF and strengthened the gel-like structure of emulsions while salinization and acidization weakened the electrostatic interactions and caused the destabilization. These results indicated that pretreatment of ISF significantly influenced the concentrated emulsion properties, providing guidance for the fabrication of concentrated emulsions and related food with designed characteristics.
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Affiliation(s)
- Yongjian Cai
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Lihua Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Particle & Interfacial Technology Group, Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium
| | - Feibai Zhou
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Qiangzhong Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Paul Van der Meeren
- Particle & Interfacial Technology Group, Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium
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13
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Xu D, Xing X, Chitrakar B, Li H, Hu L, Zhang J, Zhu X, Yao L, Hati S, Liu Z, Mo H. Fabrication and 3D printing of Pickering emulsion gel based on Hypsizygus marmoreus by-products protein. Food Chem X 2023; 19:100849. [PMID: 37780343 PMCID: PMC10534211 DOI: 10.1016/j.fochx.2023.100849] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Revised: 08/10/2023] [Accepted: 08/23/2023] [Indexed: 10/03/2023] Open
Abstract
Pickering emulsion gel (PEG) stabilized by the protein extracted from the by-product of Hypsizygus marmoreus, combining with xanthan gum (XG), was formulated as 3D printing ink. Hydrogen bonds are formed in XG/protein hybrid particles. Afterwards, PEG was developed. Results indicated that it has shear-thinning properties. The apparent viscosity, yield stress, Elastic modulus (G') and gel strength increased with the increased XG addition, while the size of emulsion decreased. XG incorporation improved the 3D printing performance with desired self-supporting capability and printing precision if its concentration reached 2.0% (w/v). This study provides ideas for the application of Hypsizygus marmoreus by-products protein in stabilizing PEG used for 3D printing, which has a potential to replace traditional hydrogenated cream for cake decoration.
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Affiliation(s)
- Dan Xu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China
| | - Xuebing Xing
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China
| | - Bimal Chitrakar
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, Hebei, China
| | - Hongbo Li
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China
| | - Liangbin Hu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China
| | - Jiayi Zhang
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China
| | - Xiaolin Zhu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China
| | - Lishan Yao
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China
| | - Subrot Hati
- Department of Dairy Microbiology, SMC College of Dairy Science, Kamdhenu University, Anand, Gujarat 388110, India
| | - Zhenbin Liu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China
| | - Haizhen Mo
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China
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14
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Zhang J, Zhao S, Liu Q, Chen Q, Liu H, Kong B. High internal phase emulsions stabilized by pea protein isolate modified by ultrasound and pH-shifting: Effect of chitosan self-assembled particles. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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15
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Huang X, Yan C, Xu Y, Ling M, He C, Zhou Z. High internal phase emulsions stabilized by alkaline-extracted walnut protein isolates and their application in food 3D printing. Food Res Int 2023; 169:112858. [PMID: 37254432 DOI: 10.1016/j.foodres.2023.112858] [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: 12/04/2022] [Revised: 03/25/2023] [Accepted: 04/17/2023] [Indexed: 06/01/2023]
Abstract
Alkaline-extracted walnut protein isolates showed relatively poor solubility and emulsifying properties in many previous studies. However, whether they can be used as potential emulsifiers to stabilize high internal phase emulsions (HIPEs) remains unknown. Herein, walnut protein isolates were prepared by alkaline extraction from walnut kernels with or without pellicles (named PAWPI and AWPI, respectively). PAWPI conjugated with pellicle polyphenols showed improved solubility and higher antioxidant capacity than AWPI. HIPEs were fabricated via a one-step method using AWPI or PAWPI as the sole protein emulsifier. HIPEs (oil fraction of 0.8, with 0.1% β-carotene) could be stabilized by PAWPI at a relatively low concentration of 0.2% (w/v), while at least 1% (w/v) AWPI was required to effectively stabilize HIPEs. HIPEs stabilized by PAWPI had smaller oil droplet sizes than those stabilized by AWPI. Rheological analysis indicated that PAWPI-stabilized HIPEs showed higher viscosity and better viscoelasticity than AWPI-stabilized HIPEs. Large-amplitude oscillation shearing analysis suggested that PAWPI-stabilized HIPEs were stiffer but more brittle than AWPI-stabilized HIPEs. Moreover, both PAWPI- and AWPI-stabilized HIPEs exhibited good storage stability and were relatively stable against heat treatment and ionic strength. PAWPI-stabilized HIPEs showed a higher protective capacity for encapsulated β-carotene than AWPI-stabilized HIPEs. In addition, PAWPI-stabilized HIPEs showed good 3D printability and could be used as a promising edible ink.
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Affiliation(s)
- Xuan Huang
- School of Food Science and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Chunjun Yan
- School of Food Science and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Yanfei Xu
- School of Food Science and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Min Ling
- School of Food Science and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Changwei He
- School of Food Science and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Zheng Zhou
- School of Food Science and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
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16
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Galani E, Ly I, Laurichesse E, Schmitt V, Xenakis A, Chatzidaki MD. Pea and Soy Protein Stabilized Emulsions: Formulation, Structure, and Stability Studies. COLLOIDS AND INTERFACES 2023. [DOI: 10.3390/colloids7020030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/09/2023]
Abstract
During the last decades, there has been a huge consumer concern about animal proteins that has led to their replacement with plant proteins. Most of those proteins exhibit emulsifying properties; thus, the food industry begins their extensive use in various food matrices. In the present study, pea and soy protein isolates (PPI and SPI) were tested as potential candidates for stabilizing food emulsions to encapsulate α-tocopherol and squalene. More specifically, PPI and SPI particles were formulated using the pH modification method. Following, emulsions were prepared using high-shear homogenization and were observed at both a microscopic and macroscopic level. Furthermore, the adsorption of the proteins was measured using the bicinchoninic acid protein assay. The emulsions’ droplet size as well as their antioxidant capacity were also evaluated. It was found that the droplet diameter of the SPI-based emulsions was 60.0 μm, while the PPI ones had a relatively smaller diameter of approximately 57.9 μm. In the presence of the bioactives, both emulsions showed scavenging activity of the 2,20-Azinobis-(3-ethylbenzothiazoline-6-sulphonate) radical cation (ABTS·+) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals, with the ones loaded with α-tocopherol having the greatest antioxidant capacity. Overall, the proposed systems are very good candidates in different food matrices, with applications ranging from vegan milks and soups to meat alternative products.
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Affiliation(s)
- Eleni Galani
- Institute of Chemical Biology, National Hellenic Research Foundation, 11635 Athens, Greece
- Food Chemistry & Human Nutrition, School of Food, Biotechnology and Development, Agricultural University of Athens, 11855 Athens, Greece
| | - Isabelle Ly
- CNRS Centre de Recherche Paul Pascal, University of Bordeaux, 33600 Bordeaux, France
| | - Eric Laurichesse
- CNRS Centre de Recherche Paul Pascal, University of Bordeaux, 33600 Bordeaux, France
| | - Veronique Schmitt
- CNRS Centre de Recherche Paul Pascal, University of Bordeaux, 33600 Bordeaux, France
| | - Aristotelis Xenakis
- Institute of Chemical Biology, National Hellenic Research Foundation, 11635 Athens, Greece
| | - Maria D. Chatzidaki
- Institute of Chemical Biology, National Hellenic Research Foundation, 11635 Athens, Greece
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17
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Zhang J, Zhao S, Li L, Kong B, Liu H. High Internal Phase Emulsions Stabilized by Pea Protein Isolate Modified by Ultrasound Combined with pH-Shifting: Micromorphology, Rheology, and Physical Stability. Foods 2023; 12:foods12071433. [PMID: 37048254 PMCID: PMC10093400 DOI: 10.3390/foods12071433] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 03/21/2023] [Accepted: 03/24/2023] [Indexed: 03/30/2023] Open
Abstract
In this study, the interfacial behavior of high internal phase emulsions (HIPEs), stabilized by ultrasound combined with pH-shifting modified pea protein isolate (MPPI), was investigated, and its emulsification process and stabilization mechanism were discussed. The effects of MPPI concentration on the micromorphology, droplet size, rheology, and stability of HIPEs were investigated. As the MPPI concentration increased, the appearance of HIPEs gradually changed from a relatively fluid state to a plastic solid-like state with detailed texture. There occurred a gradual decrease in droplet size, the cohering of an orderly and tight arrangement, in addition to the formation of a bilayer elastic interface layer. The macro- and microrheological assessments confirmed that the apparent viscosity, storage modulus, elasticity index, and macroscopic viscosity index increased gradually. Furthermore, it was demonstrated that 5 wt% MPPI-stabilized HIPEs had the potential to be used as 3D printing inks. Stability evaluation showed that the TURBISCAN stability index decreased and centrifugal stability increased. The appearance and microstructure remained highly stable after heating at 80 °C for 30 min and storage at 4 ℃ for 90 days. These findings confirm that MPPI improves the rheological behavior and stability of HIPEs by modulating the interfacial adsorption and network structure.
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18
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Qiao X, Liu F, Kong Z, Yang Z, Dai L, Wang Y, Sun Q, McClements DJ, Xu X. Pickering emulsion gel stabilized by pea protein nanoparticle induced by heat-assisted pH-shifting for curcumin delivery. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
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19
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Tang Z, Tao Y, Huang Q, Huang Y, Huang J, Wu Y, Jing X, Yang T, Li X, Liang J, Sun Y. Fabrication, Characterization, and Emulsifying Properties of Complex Based on Pea Protein Isolate / Pectin for the Encapsulation of Pterostilbene. Food Chem X 2023; 18:100663. [PMID: 37064496 PMCID: PMC10090216 DOI: 10.1016/j.fochx.2023.100663] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2023] [Revised: 03/22/2023] [Accepted: 03/23/2023] [Indexed: 03/29/2023] Open
Abstract
In this study, pectin (PEC) and pea protein isolate(PPI) was successfully used to create complexes as a novel delivery system for pterostilbene (PT). When the mass ratio of PEC to PPI was 0.5, the particle size and ζ-potential of PPI-PEC-PT were 119.41 ± 5.68 nm and -23.26 ± 0.61 mV, respectively, and the encapsulation efficiency (EE) of PT was 90.92 ± 2.08%. The photochemical stability of PT was enhanced after encapsulation. The results of the molecular docking and multispectral analysis demonstrated that the PPI and PT binding was spontaneous and mostly fueled by hydrophobic interactions. The hydrophobicity of PPI was significantly decreased and the emulsification activity and emulsion stability were significantly improved after production with PEC and PT. The best emulsification impact was demonstrated by the PPI-PEC-PT complex. PPI-PEC is an effective PT delivery material, and the PPI-PEC-PT complex is a new functional emulsification material with significant potential in liquid and semi-liquid food and health products.
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Affiliation(s)
- Zonghui Tang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Anhui Engineering Laboratory for Agro-products Processing, School of Tea & Food Science, Anhui Agricultural University, Hefei, China
| | - Yuting Tao
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Anhui Engineering Laboratory for Agro-products Processing, School of Tea & Food Science, Anhui Agricultural University, Hefei, China
| | - Qiuye Huang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Anhui Engineering Laboratory for Agro-products Processing, School of Tea & Food Science, Anhui Agricultural University, Hefei, China
| | - Yousheng Huang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Anhui Engineering Laboratory for Agro-products Processing, School of Tea & Food Science, Anhui Agricultural University, Hefei, China
| | - Jun Huang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Anhui Engineering Laboratory for Agro-products Processing, School of Tea & Food Science, Anhui Agricultural University, Hefei, China
| | - Yisu Wu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Anhui Engineering Laboratory for Agro-products Processing, School of Tea & Food Science, Anhui Agricultural University, Hefei, China
- Anhui Province Key Laboratory of Analysis and Detection for Food Safety, Technical Center for Hefei Customs, Hefei, China
| | - Xinyu Jing
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Anhui Engineering Laboratory for Agro-products Processing, School of Tea & Food Science, Anhui Agricultural University, Hefei, China
| | - Tao Yang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Anhui Engineering Laboratory for Agro-products Processing, School of Tea & Food Science, Anhui Agricultural University, Hefei, China
| | - Xueling Li
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Anhui Engineering Laboratory for Agro-products Processing, School of Tea & Food Science, Anhui Agricultural University, Hefei, China
| | - Jin Liang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Anhui Engineering Laboratory for Agro-products Processing, School of Tea & Food Science, Anhui Agricultural University, Hefei, China
| | - Yue Sun
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Anhui Engineering Laboratory for Agro-products Processing, School of Tea & Food Science, Anhui Agricultural University, Hefei, China
- Corresponding author.
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20
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Li XL, Liu WJ, Xu BC, Zhang B, Wang W, Su DL. OSA-linear dextrin enhances the compactness of pea protein isolate nanoparticles: Increase of high internal phase emulsions stability. Food Chem 2023; 404:134590. [DOI: 10.1016/j.foodchem.2022.134590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 09/27/2022] [Accepted: 10/10/2022] [Indexed: 11/05/2022]
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21
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Zhang Y, Fu W, Chen S, Liang H, Li J, Li Y, Li B. Pickering emulsions stabilized by homogenized ball-milled eggshell particles in combination with sodium alginate. Int J Biol Macromol 2023; 229:1044-1053. [PMID: 36572082 DOI: 10.1016/j.ijbiomac.2022.12.223] [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: 10/09/2022] [Revised: 12/06/2022] [Accepted: 12/20/2022] [Indexed: 12/25/2022]
Abstract
Eggshells, by-products of egg processing, were ball-milled and homogenized into particles (eggshell particles, ESPs) and then were used as the stabilizer with a two-step oil addition method to produce Pickering emulsions. Meanwhile, sodium alginate (SA) was used to modify the emulsifying ability of ESPs. The results indicated that SA addition helped to improve the dispersion performance and increase the negative charge of ESPs. Pickering emulsions stabilized by ESPs/SA showed much smaller particle size than those stabilized by ESPs. The maximum oil fraction in the ESPs/SA-stabilized emulsions reached up to 0.8, while that was only 0.75 in ESPs-stabilized emulsions. The presence of SA significantly enhanced the freeze-thaw, thermal, dilution, and centrifuge stability of ESPs-stabilized Pickering emulsions. The findings demonstrate the potential of eggshell particles as a kind of natural Pickering stabilizer, which will increase the high value-added utilization of poultry egg industry by-products.
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Affiliation(s)
- Yu Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Weiting Fu
- National Egg Processing Technology R&D Professional Center, Jingmen 448000, China
| | - Siyao Chen
- National Egg Processing Technology R&D Professional Center, Jingmen 448000, China
| | - Hongshan Liang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China
| | - Jing Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Functional Food Engineering & Technology Research Center of Hubei Province, China.
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22
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High-internal-phase emulsions stabilized solely by chitosan hydrochloride: Fabrication and effect of pH on stabilization mechanism. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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23
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Pickering stabilizing capacity of Plasma-treated Grass pea protein nanoparticles. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
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24
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Song S, Li Y, Zhu Q, Zhang X, Wang Y, Tao L, Yu L. Structure and properties of Pickering emulsions stabilized solely with novel buckwheat protein colloidal particles. Int J Biol Macromol 2023; 226:61-71. [PMID: 36493922 DOI: 10.1016/j.ijbiomac.2022.12.047] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 12/02/2022] [Accepted: 12/05/2022] [Indexed: 12/12/2022]
Abstract
In this paper, buckwheat protein colloidal particles (BPCPs) were prepared by heat treatment to stabilize oil-water interface. The results of particle size, surface hydrophobicity and wettability indicated that the prepared BPCPs could be used as novel Pickering emulsifier. The effects of BPCPs concentration, ionic strength and heat treatment on the structure and properties of Pickering emulsions were explored. The microstructure results showed that BPCPs could tightly coated on the surface of oil droplets to form a tight interfacial film, confirming that BPCPs could be used as an effective Pickering-like stabilizer. With the increase of BPCPs concentration, the droplet size of the Pickering emulsion gradually decreased, and the viscoelasticity and storage stability of the emulsion were effectively improved. Different from the effect of ionic strength, heat treatment was beneficial to increasing the viscoelasticity of BPCPs-stabilized Pickering emulsion. The Pickering emulsions exhibited certain flocculation at different temperatures and ionic strengths, while still maintained good solid-like behavior. These results suggest that the structure and properties of BPCPs-stabilized Pickering emulsion could be regulated by changing the ionic strength and temperature.
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Affiliation(s)
- Shixin Song
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China
| | - Yufei Li
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China
| | - Qiyuan Zhu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China
| | - Xin Zhang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China
| | - Yang Wang
- National Engineering Research Center for Information Technology in Agriculture, Beijing 100097, PR China
| | - Li Tao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China
| | - Lei Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China; National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun 130118, PR China.
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25
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Myofibrillar protein microgels stabilized high internal phase Pickering emulsions with heat-promoted stability. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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26
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Guo L, Deng ZA, Meng YC, Chen J, Fang S, Pan Y, Chen J. Fluid laminarization process and rheological properties of protein-stabilized high internal phase emulsions. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111400] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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27
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Chen P, Yang BQ, Wang RM, Xu BC, Zhang B. Regulate the interfacial characteristic of emulsions by casein/butyrylated dextrin nanoparticles and chitosan based on ultrasound-assisted homogenization: Fabrication and characterization. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107983] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Optimization of Pea Protein Isolate-Stabilized Oil-in-Water Ultra-Nanoemulsions by Response Surface Methodology and the Effect of Electrolytes on Optimized Nanoemulsions. COLLOIDS AND INTERFACES 2022. [DOI: 10.3390/colloids6030047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Nanoemulsions are optically transparent and offer good stability, bioavailability, and control over the targeted delivery and release of lipophilic active components. In this study, pea protein isolate (PPI)-stabilized O/W nanoemulsions were evaluated using response surface methodology to obtain optimized ultra-nanoemulsions of Sauter mean diameter (D3,2) < 100 nm using a high-pressure homogenizer (HPH). Furthermore, the effect of food matrix electrolytes, i.e., the pH and ionic strength, on the emulsion (prepared at optimized conditions) was investigated. The results revealed that the droplet size distribution of emulsions was mainly influenced by the PPI concentration and the interaction of oil concentration and HPH pressure. Moreover, a non-significant increase in droplet size was observed when the nanoemulsions (having an initial D3,2 < 100 nm) were stored at 4 °C for 7 days. Based on the current experimental design, nanoemulsions with a droplet size < 100 nm can effectively be prepared with a high PPI concentration (6.35%), with less oil (1.95%), and at high HPH pressure (46.82 MPa). Such emulsions were capable of maintaining a droplet size below 100 nm even at ionic conditions of up to 400 mM NaCl and at acidic pH.
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Li XL, Meng R, Xu BC, Zhang B, Cui B, Wu ZZ. Function emulsion gels prepared with carrageenan and zein/carboxymethyl dextrin stabilized emulsion as a new fat replacer in sausages. Food Chem 2022; 389:133005. [DOI: 10.1016/j.foodchem.2022.133005] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Revised: 04/12/2022] [Accepted: 04/17/2022] [Indexed: 01/28/2023]
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Wu C, Liu Z, Zhi L, Jiao B, Tian Y, Liu H, Hu H, Ma X, Pignitter M, Wang Q, Shi A. Research Progress of Food-Grade High Internal Phase Pickering Emulsions and Their Application in 3D Printing. NANOMATERIALS (BASEL, SWITZERLAND) 2022; 12:2949. [PMID: 36079986 PMCID: PMC9458105 DOI: 10.3390/nano12172949] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 08/24/2022] [Accepted: 08/24/2022] [Indexed: 06/15/2023]
Abstract
High internal phase Pickering emulsion (HIPPE) is a type of emulsion stabilized by solid particles irreversibly adsorbed on an interfacial film, and the volume fraction of the dispersed phase (Φ) is larger than the maximum packing volume fraction (Φmax). Proteins, polysaccharides, and their composite particles can be used as good particle stabilizers. The contact angle can most intuitively demonstrate the hydrophilicity and hydrophobicity of the particles and also determines the type of emulsions (O/W or W/O type). Particles' three-phase contact angles can be adjusted to about 90° by compounding or modification, which is more conducive to emulsion stability. As a shear thinning pseudoplastic fluid, HIPPE can be extruded smoothly through 3D printer nozzles, and its high storage modulus can support the structure of printed products. There is huge potential for future applications in 3D printing of food. This work reviewed the biomacromolecules that can be used to stabilize food-grade HIPPE, the stabilization mechanism of the emulsions, and the research progress of food 3D printing to provide a reference for the development of advanced food products based on HIPPE.
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Affiliation(s)
- Chao Wu
- College of Food Science and Engineering, Hebei Agricultural University, Baoding 071001, China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Zhe Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Lanyi Zhi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Bo Jiao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Yanjie Tian
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Hongzhi Liu
- College of Food Science and Engineering, Hebei Agricultural University, Baoding 071001, China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Hui Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Xiaojie Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Marc Pignitter
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria
| | - Qiang Wang
- College of Food Science and Engineering, Hebei Agricultural University, Baoding 071001, China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Aimin Shi
- College of Food Science and Engineering, Hebei Agricultural University, Baoding 071001, China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
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Song X, Chiou BS, Xia Y, Chen M, Liu F, Zhong F. The improvement of texture properties and storage stability for kappa carrageenan in developing vegan gummy candies. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3693-3702. [PMID: 34894157 DOI: 10.1002/jsfa.11716] [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: 10/17/2021] [Revised: 12/03/2021] [Accepted: 12/11/2021] [Indexed: 06/14/2023]
Abstract
BACKGROUND As plant-based foods have become more mainstream in recent years, carrageenan has been used to replace animal-derived gelatin in confectionery products. However, texture defects and water seepage during storage limit the development of kappa carrageenan (KC) gummy candies. RESULTS This study evaluated the effects of hydrocolloids on the texture properties and storage stability of KC gummy candies. The results showed that 4 g kg-1 carboxymethylcellulose (CMC) composited with 20 g kg-1 KC formed a flexible gummy candy with low fragility and limited water seepage during storage. Further investigation revealed that 4 g kg-1 CMC promoted side-by-side intermolecular aggregation of KC helices through hydrogen bonding, which stabilized a denser network structure compared to the pure KC hydrogel. However, high CMC proportions (8-12 g kg-1 ) led to electrostatic repulsion that dominated in the system, inhibiting the gel-forming process and thus resulting in a weak gel structure with accelerated syneresis. CONCLUSION This study found that 4 g kg-1 CMC was able to improve the flexibility and decrease unacceptable fragility of KC gummy candies, with water seepage decreased during storage significantly. It provided preliminary evidence for utilizing hydrocolloids to adjust texture and control water migration in KC gels, and has potential to promote wide development of vegan gummy candies. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Xinyu Song
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Bor-Sen Chiou
- Western Regional Research Center, ARS, US Department of Agriculture, Albany, CA, USA
| | - Yixun Xia
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Maoshen Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Fei Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Fang Zhong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
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Wang S, Zhou B, Yang X, Niu L, Li S. Tannic acid enhanced the emulsion stability, rheology and interface characteristics of
Clanis Bilineata Tingtauica Mell
protein stabilised oil‐in‐water emulsion. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15839] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Shuya Wang
- Engineering Research Center of Bio‐process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering Hefei University of Technology Hefei 230601 China
- Key Laboratory of Fermentation Engineering, Ministry of Education/School of Food and Biological Engineering Hubei University of Technology Wuhan 430068 China
| | - Bin Zhou
- Key Laboratory of Fermentation Engineering, Ministry of Education/School of Food and Biological Engineering Hubei University of Technology Wuhan 430068 China
| | - Xinquan Yang
- School of Life Sciences Guangzhou University Guangzhou 511442 China
| | - Liqiong Niu
- School of Life Sciences Guangzhou University Guangzhou 511442 China
| | - Shugang Li
- Engineering Research Center of Bio‐process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering Hefei University of Technology Hefei 230601 China
- Key Laboratory of Fermentation Engineering, Ministry of Education/School of Food and Biological Engineering Hubei University of Technology Wuhan 430068 China
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Ren Z, Chen Z, Zhang Y, Lin X, Weng W, Li B. Pickering Emulsions Stabilized by Tea Water-Insoluble Protein Nanoparticles From Tea Residues: Responsiveness to Ionic Strength. Front Nutr 2022; 9:892845. [PMID: 35558751 PMCID: PMC9087344 DOI: 10.3389/fnut.2022.892845] [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: 03/09/2022] [Accepted: 04/01/2022] [Indexed: 11/13/2022] Open
Abstract
Tea water-insoluble protein nanoparticles (TWIPNs) can be applied to stabilize Pickering emulsions. However, the effect of ionic strength (0–400 mmol/L) on the characteristics of Pickering emulsions stabilized by TWIPNs (TWIPNPEs) including volume-averaged particle size (d4,3), zeta potential, microstructure and rheological properties is still unclear. Therefore, this work researched the effect of ionic strength on the characteristics of TWIPNPEs. The d4,3 of TWIPNPEs in the aquatic phase increased with the increase in ionic strength (0–400 mmol/L), which was higher than that in the SDS phase. Furthermore, the flocculation index of TWIPNPEs significantly (P < 0.05) increased from 24.48 to 152.92% with the increase in ionic strength. This could be verified from the microstructure observation. These results indicated that ionic strength could promote the flocculation of TWIPNPEs. Besides, the absolute values of zeta potential under different ionic strengths were above 40 mV in favor of the stabilization of TWIPNPEs. The viscosity of TWIPNPEs as a pseudoplastic fluid became thin when shear rate increased from 0.1 to 100 s−1. The viscoelasticity of TWIPNPEs increased with increasing ionic strength to make TWIPNPEs form a gel-like Pickering emulsion. the possible mechanism of flocculation stability of TWIPNPEs under different ionic strengths was propose. TWIPNs adsorbed to the oil-water interface would prompt flocculation between different emulsion droplets under the high ionic strength to form gel-like behavior verified by CLSM. These results on the characteristics of TWIPNPEs in a wide ionic strength range would provide the theoretical basis for applying Pickering emulsions stabilized by plant proteins in the food industry.
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Affiliation(s)
- Zhongyang Ren
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China.,College of Food Science, South China Agricultural University, Guangzhou, China.,Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian, China
| | - Zhongzheng Chen
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Yuanyuan Zhang
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Xiaorong Lin
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Wuyin Weng
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China.,Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian, China
| | - Bin Li
- College of Food Science, South China Agricultural University, Guangzhou, China
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Chen P, Xie QT, Wang RM, Wang SY, Cheng JS, Zhang B. Effects of pullulanase enzymatic hydrolysis on the textural of acorn vermicelli and its influencing mechanism on the quality. Food Res Int 2022; 156:111294. [DOI: 10.1016/j.foodres.2022.111294] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 04/19/2022] [Accepted: 04/21/2022] [Indexed: 01/29/2023]
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Pickering emulsions stabilized by pea protein isolate-chitosan nanoparticles: fabrication, characterization and delivery EPA for digestion in vitro and in vivo. Food Chem 2022; 378:132090. [PMID: 35032809 DOI: 10.1016/j.foodchem.2022.132090] [Citation(s) in RCA: 40] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 12/15/2021] [Accepted: 01/04/2022] [Indexed: 12/19/2022]
Abstract
The work aimed to prepare pea protein isolate-chitosan (PPI-CS) nanoparticles, fabricate PPI-CS nanoparticles stabilized Pickering emulsions (PPI-CS Pickering emulsions) and deliver EPA for digestion in vitro and in vivo. The nanoparticles were characterized by scanning electron microscopy (SEM), and PPI-CS Pickering emulsions were characterized by physicochemical and rheological properties. The results showed that the size of PPI-CS nanoparticles was 194.22 ± 0.45 nm. Rheological measurement showed that the PPI-CS Pickering emulsions possessed a gel-like network. EPA encapsulated Pickering emulsions (EPA-PE, φ = 0.6) exhibited a high retention rate (93%) during storage and performed a lower release rate compared with EPA-PE (φ = 0.4) in vitro digestion. The area under the curve of EPA concentration of EPA-PE group and EPA-emulsions (EPA-Em) group was 1.71 and 1.48, respectively. It demonstrated that PPI-CS Pickering emulsions provided the possibility to deliver EPA for digestive absorption.
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