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Zhang ZH, Zhang GY, Huang JR, Ge AY, Zhou DY, Tang Y, Xu XB, Song L. Microfluidized hemp protein isolate: an effective stabilizer for high-internal-phase emulsions with improved oxidative stability. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1668-1678. [PMID: 37847204 DOI: 10.1002/jsfa.13050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 10/10/2023] [Accepted: 10/17/2023] [Indexed: 10/18/2023]
Abstract
BACKGROUND Hemp protein isolates (HPIs), which provide a well-balanced profile of essential amino acids comparable to other high-quality proteins, have recently garnered significant attention. However, the underutilized functional attributes of HPIs have constrained their potential commercial applications within the food and agriculture field. This study advocates the utilization of dynamic-high-pressure-microfluidization (DHPM) for the production of stable high-internal-phase emulsions (HIPEs), offering an efficient approach to fully exploit the potential of HPI resources. RESULTS The findings underscore the effectiveness of DHPM in producing HPI as a stabilizing agent for HIPEs with augmented antioxidant activity. Microfluidized HPI exhibited consistent adsorption and anchoring at the oil-water interface, resulting in the formation of a dense and compact layer. Concurrently, the compression of droplets within HIPEs gave rise to a polyhedral framework, conferring viscoelastic properties and a quasi-solid behavior to the emulsion. Remarkably, HIPEs stabilized by microfluidized HPI demonstrated superior oxidative and storage stability, attributable to the establishment of an antioxidative barrier by microfluidized HPI particles. CONCLUSION This study presents an appealing approach for transforming liquid oils into solid-like fats using HPI particles, all without the need for surfactants. HIPEs stabilized by microfluidized HPI particles hold promise as emerging food ingredients for the development of emulsion-based formulations with enhanced oxidative stability, thereby finding application in the food and agricultural industries. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Zhi-Hui Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Guang-Yao Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Jia-Rong Huang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Ai-Yuan Ge
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Da-Yong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
- National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Yue Tang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
- National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Xian-Bing Xu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
- National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Liang Song
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
- National Engineering Research Center of Seafood, Dalian, P. R. China
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Anand V, Ksh V, Kar A, Varghese E, Vasudev S, Kaur C. Encapsulation efficiency and fatty acid analysis of chia seed oil microencapsulated by freeze-drying using combinations of wall material. Food Chem 2024; 430:136960. [PMID: 37531916 DOI: 10.1016/j.foodchem.2023.136960] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 07/11/2023] [Accepted: 07/19/2023] [Indexed: 08/04/2023]
Abstract
Chia seed oil (CSO) was encapsulated using whey protein concentrate (WPC) and modified tapioca starch (MTS) through freeze-drying. A central composite design was used to evaluate the effect of independent variables (MTS:WPC ratio, homogenization pressure, and oil content). Encapsulation efficiency (EE) and α-linolenic acid content (ALA) were evaluated for all runs. The results showed that higher MTS ratios led to maximum ALA retention, while higher WPC ratios led to maximum EE. The optimized conditions resulted in high EE (97 %), ALA content (59.54 %), and a Ω-3:Ω-6 ratio (3.34). The fatty acid composition, oxidative and thermal stability showed that the MTS:WPC ratio of 25:75 was the best combination for encapsulating CSO. The encapsulated CSO with a balanced Ω-3:Ω-6 ratio can be used as a functional ingredient in foods for health benefits.
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Affiliation(s)
- Vishnu Anand
- Division of Food Science & Post Harvest Technology, ICAR-IARI, New Delhi 110012, India
| | - Vikono Ksh
- Division of Food Science & Post Harvest Technology, ICAR-IARI, New Delhi 110012, India
| | - Abhijit Kar
- ICAR - National Institute of Secondary Agriculture, Namkum, Ranchi 834010, India.
| | - Eldho Varghese
- Fishery Resources Assessment Division (FRAD), ICAR-Central Marine Fisheries Research Institute, Kochi 682018, India
| | - Sujata Vasudev
- Division of Genetics, ICAR-IARI, New Delhi 110012, India
| | - Charanjit Kaur
- Division of Food Science & Post Harvest Technology, ICAR-IARI, New Delhi 110012, India.
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Santos MAS, Fonseca LR, Okuro PK, Cunha RL. High internal phase emulsion stabilized by sodium caseinate:quercetin complex as antioxidant emulsifier. Food Res Int 2023; 173:113247. [PMID: 37803560 DOI: 10.1016/j.foodres.2023.113247] [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: 04/21/2023] [Revised: 07/04/2023] [Accepted: 07/06/2023] [Indexed: 10/08/2023]
Abstract
High internal phase emulsion (HIPE) was produced and stabilized using a novel antioxidant emulsifier formed by the complexation between sodium caseinate (SC) and quercetin (Q). Colloidal complexes, produced via an alkaline process, showed great ability to reduce the interfacial tension between oil-water phases, promoting stabilization of the HIPEs even at low concentrations (1.5% w/v in the aqueous fraction). HIPEs at 0.80 volume fraction of dispersed phase presented remarkable viscosity due to the high-packing network of oil droplets surrounded by a thin liquid layer. Moreover, the emulsions showed a gel-like behavior and kinetic stability for 45-days at 25 °C. The approach of SC:Q complexes on HIPEs development is promising to reduce lipid oxidation, translated by the formation of hydroperoxides and malondialdehyde during storage, especially for the complex formed with the highest amount of the phenolic compound. In this study, the development of HIPEs with outstanding kinetic and oxidative stability is reported as a potential alternative for the development of healthier products with reduced saturated and trans-fat content.
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Affiliation(s)
- Matheus A S Santos
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, UNICAMP, Zip Code: 13083-862, Campinas, Brazil.
| | - Larissa R Fonseca
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, UNICAMP, Zip Code: 13083-862, Campinas, Brazil
| | - Paula K Okuro
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, UNICAMP, Zip Code: 13083-862, Campinas, Brazil
| | - Rosiane L Cunha
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, UNICAMP, Zip Code: 13083-862, Campinas, Brazil
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Chen Z, Spilimbergo S, Mousavi Khaneghah A, Zhu Z, Marszałek K. The effect of supercritical carbon dioxide on the physiochemistry, endogenous enzymes, and nutritional composition of fruit and vegetables and its prospects for industrial application: a overview. Crit Rev Food Sci Nutr 2022; 64:5685-5699. [PMID: 36576196 DOI: 10.1080/10408398.2022.2157370] [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] [Indexed: 12/29/2022]
Abstract
Consumers have an increasing demand for fruit and vegetables with high nutritional value worldwide. However, most fruit and vegetables are vulnerable to quality loss and spoilage during processing, transportation, and storage. Among the recently introduced emerging technologies, supercritical carbon dioxide (SCCO2) has been extensively utilized to treat and maintain fruit and vegetables mainly due to its nontoxicity, safety, and environmentally friendly. SCCO2 technology generates low processing costs and mild processing conditions (temperature and pressure) that allow for the application of CO2 at a supercritical state. This review aimed to summarize the current knowledge on the influence of SCCO2 technology on the quality attributes of fruit and vegetable products, such as physicochemical properties (pH, color, cloud, particle size distribution, texture), sensory quality, and nutritional composition (ascorbic acid, phenolic compounds, anthocyanins, carotenoids, and betalains). In addition, the effects and mechanisms of the SCCO2 technique on endogenous enzyme inactivation (polyphenol oxidase, peroxidase, and pectin methylesterase) were also elucidated. Finally, the prospects of the SCCO2 technique for industrial application was discussed from the economic and regulatory aspect.
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Affiliation(s)
- Zhe Chen
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland
| | - Sara Spilimbergo
- Department of Industrial Engineering, University of Padova, Padova, Italy
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland
| | - Zhenzhou Zhu
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Krystian Marszałek
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland
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Song X, Li R, Zhang Q, He S, Wang Y. Antibacterial Effect and Possible Mechanism of Salicylic Acid Microcapsules against Escherichia coli and Staphylococcus aureus. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph191912761. [PMID: 36232061 PMCID: PMC9566803 DOI: 10.3390/ijerph191912761] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 10/01/2022] [Accepted: 10/03/2022] [Indexed: 05/17/2023]
Abstract
Microcapsules serve as a feasible formulation to load phenolic substances such as salicylic acid, a natural and safe antimicrobial agent. However, the antibacterial efficacy of salicylic acid microcapsules (SAMs) remains to be elucidated. Here, salicylic acid/β-cyclodextrin inclusion microcapsules were subjected to systematic antibacterial assays and preliminary antibacterial mechanism tests using Escherichia coli and Staphylococcus aureus as target organisms. It was found that the core-shell rhomboid-shaped SAMs had a smooth surface. SAMs exhibited a minimum inhibitory concentration (MIC) and a minimum bactericidal concentration (MBC) of 4 mg/mL against both bacteria. In the growth inhibition assay, 1/4 × MIC, 1/2 × MIC, and 1 × MIC of SAMs effectively retarded bacterial growth, and this effect was more prominent with the rise in the level of SAMs. Practically, SAMs possessed a rapid bactericidal effect at the 1 × MIC level with a reduction of more than 99.9% bacterial population within 10 min. A pronounced sterilization activity against E. coli and S. aureus was also observed when SAMs were embedded into hand sanitizers as antimicrobial agents. Moreover, exposure of both bacteria to SAMs resulted in the leakage of intracellular alkaline phosphatases and macromolecular substances (nucleic acids and proteins), which indicated the disruption of bacterial cell walls and cell membranes. In conclusion, SAMs were able to inactivate E. coli and S. aureus both in vitro and in situ, highlighting the promising utilization of this formulation for antimicrobial purposes in the area of food safety and public health.
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Affiliation(s)
- Xiaoqiu Song
- Department of Food Science and Technology, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Rui Li
- Department of Food Science and Technology, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Qian Zhang
- Department of Food Science and Technology, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Shoukui He
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
- Correspondence: (S.H.); (Y.W.)
| | - Yifei Wang
- Department of Food Science and Technology, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
- Correspondence: (S.H.); (Y.W.)
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