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Zhang J, Cheng T, Sun M, Li Y, Zhang G, Hu Z, Wang D, Guo Z, Wang Z. Application of soy protein isolate-naringenin complexes as fat replacers in low-fat cream: Based on protein conformational changes, aggregation states and interfacial adsorption behavior. Int J Biol Macromol 2024; 274:133315. [PMID: 38914390 DOI: 10.1016/j.ijbiomac.2024.133315] [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: 04/07/2024] [Revised: 05/30/2024] [Accepted: 06/19/2024] [Indexed: 06/26/2024]
Abstract
In this study, changes in the structural and functional properties of soybean protein isolate (SPI)-naringenin (NG) complexes under different amounts of naringenin treatments were explored, elucidating the effect of the complexes as fat replacers at the 15 % substitution level on the properties of low-fat cream. Finally, the correlation between the structure and function of the complex and the properties of low-fat cream was further analyzed. The addition of NG promotes the increase of SPI aggregation and particle size, and reduces the interfacial tension of the complex. Meanwhile, at the mass ratio of 48:3, NG and SPI formed a dendritic network structure suitable for stabilizing cream. The fat properties of cream indicate that low-fat creams stabilized by appropriate proportions of SPI-NG complexes displayed small and dense fat crystal network structures. In addition, low-fat cream stabilized by the SPI-NG complexes have improved whipping time, overrun, firmness, storage stability and rheological properties compared to natural SPI. It is worth noting that the overall quality of the cream stabilized by the SPI-NG complex with a mass ratio of 48:3 was almost close to that of full-fat cream. Therefore, this study promotes the potential applications of protein-polyphenol complexes as fat replacers in the food industry.
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Affiliation(s)
- Jiayu Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Tianfu Cheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Mengya Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Guofang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Zhaodong Hu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Daoying Wang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Kedong Yuwang Soybean Protein Food Co., Ltd, Qiqihaer, Heilongjiang 161000, China.
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2
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Liu L, Yang H, Coldea TE, Zhao H. Improving the emulsifying capacity of brewers' spent grain arabinoxylan by carboxymethylation. Int J Biol Macromol 2024; 258:128967. [PMID: 38151090 DOI: 10.1016/j.ijbiomac.2023.128967] [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: 06/20/2023] [Revised: 11/18/2023] [Accepted: 12/15/2023] [Indexed: 12/29/2023]
Abstract
Arabinoxylan derived from brewers' spent grain was carboxymethylated, and the emulsifying capacity of carboxymethylated arabinoxylans (CMAX) with different degrees of substitution (DS) was investigated. Results showed that carboxymethylation greatly enhanced the emulsifying capacity and emulsion stability of CMAX compared to the initial arabinoxylan. CMAX developed decreased ζ-potential, higher hydrophilicity, and improved interfacial adsorption capacity. Consequently, the denser and stronger interface on the oil droplet was formed, and the stabilizing mechanism was altered. Moreover, CMAX with lower DS could effectively stabilize emulsions during storage at a concentration of 0.5 % and pH between 6 and 7. Higher DS, however, led to poorer emulsion stability and greater flocculation as a result of the fragile interface formed by excess intermolecular ionic force. The research found CMAX potential in emulsion stabilizing and further applications in food processing.
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Affiliation(s)
- Liwei Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Huirong Yang
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China
| | - Teodora Emilia Coldea
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca 400372, Romania; Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Haifeng Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Research Institute for Food Nutrition and Human Health, Guangzhou 510640, China.
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Farooq S, Ahmad MI, Ali U, Zhang H. Fabrication of curcumin-loaded oleogels using camellia oil bodies and gum arabic/chitosan coatings for controlled release applications. Int J Biol Macromol 2024; 254:127758. [PMID: 38287596 DOI: 10.1016/j.ijbiomac.2023.127758] [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: 06/19/2023] [Revised: 10/25/2023] [Accepted: 10/27/2023] [Indexed: 01/31/2024]
Abstract
This study has explored the potential of plant-derived oil bodies (OBs)-based oleogels as novel drug delivery systems for in vitro release under simulated physiological conditions. To obtain stable OBs-based oleogels, gum arabic (GA) and chitosan (CH) were coated onto the curcumin-loaded OBs using an electrostatic deposition technique, followed by 2,3,4-trihydroxybenzaldehyde (TB) induced Schiff-base cross-linking. Microstructural analyses indicated successful encapsulation of curcumin into the hydrophobic domain of the OBs through a pH-driven method combined with ultrasound treatment. The curcumin encapsulation efficiency of OBs increased up to 83.65 % and 92.18 % when GA and GA-CH coatings were applied, respectively, compared to uncoated OBs (63.47 %). In addition, GA-CH coatings retained the structural integrity of oleogel droplets with superior oil-holding capacity (99.07 %), while TB addition induced interconnected 3D-network structures with excellent gel strength (≥4.8 × 105 Pa) and thermal stability (≥80 °C). GA-CH coated oleogels appeared to provide the best protection for loaded bioactive against UV irradiation and high temperature-induced degradation during long-term storage. The combination of biopolymer coatings and TB-induced Schiff-base cross-linking synergistically hindered the simulated gastric degradability of oleogels, releasing only 23.35 %, 12.46 % and 7.19 % of curcumin by GA, GA-CH and GA-CH-TB stabilized oleogels, respectively, while also resulting in sustained release effects during intestinal conditions.
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Affiliation(s)
- Shahzad Farooq
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Muhammad Ijaz Ahmad
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Usman Ali
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Hui Zhang
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314100, China.
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Shi Z, Xu W, Geng M, Chen Z, Meng Z. Oil body-based one-step multiple phases and hybrid emulsion gels stabilized by sunflower wax and CMC: Application and optimization in 3D printing. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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5
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Preparation, characterization and digestive mechanism of plant-derived oil bodies-based oleogels structured by chitosan and vanillin. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108247] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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6
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Pan D, Li Y, Hu Y, Li R, Gao X, Fan X, Fang H, Du Q, Zhou C. Effect of different concentrations of gellan gum with/without 0.50% basil essential oil on the physicochemical properties of gellan gum-rice bran oil coating emulsions and their application in egg preservation. Food Chem 2023; 418:136030. [PMID: 37004315 DOI: 10.1016/j.foodchem.2023.136030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 03/12/2023] [Accepted: 03/21/2023] [Indexed: 03/30/2023]
Abstract
This work investigated the effects of different concentrations (0.10 %, 0.15 % or 0.20 %, w/v) of gellan gum (GG) with/without 0.50 % (v/v) basil essential oil (BEO) on physicochemical properties of gellan gum-rice bran oil (GG-RBO) emulsions. The results showed that GG-RBO emulsions with 0.15 % or 0.20 % GG were more stable than GG-RBO emulsion with 0.10 % GG (as evidenced by higher apparent viscosity and absolute zeta potential, but smaller average particle size and lower turbidity), thus displaying better coating performances (as evidenced by bigger contact angle but lower moisture content). The presence of BEO further improved their stability and coating performances. Coating with GG-BRO or GG-RBO-BEO emulsion with 0.15 % GG significantly delayed the increase in weight loss, and the decrease in haugh unit, yolk index and albumen pH of eggs during 42 days storage; moreover, GG-RBO-BEO emulsion caused lower total aerobic plate count. Therefore, GG-RBO, especially GG-RBO-BEO emulsion has potential in egg preservation.
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Study on oil body emulsion gels stabilized by composited polysaccharides through microgel particles compaction and natural gelation. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108146] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Hao J, Wang Q, Li X, Xu D. Extraction of structurally intact and well-stabilized rice bran oil bodies as natural pre-emulsified O/W emulsions and investigation of their rheological properties and components interaction. Food Res Int 2023; 164:112457. [PMID: 36738012 DOI: 10.1016/j.foodres.2023.112457] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2022] [Revised: 01/02/2023] [Accepted: 01/02/2023] [Indexed: 01/06/2023]
Abstract
The isolated plant oil bodies (OBs) have shown promising applications as natural pre-emulsified O/W emulsions. Rice bran OBs can be used as a new type plant-based resource with superior fatty acids composition and abundant γ-oryzanol. This paper investigated the method of extracting structurally intact and stable rice bran OBs. Due to the adequate steric hindrance and electrostatic repulsion effects, rice bran OBs extracted by NaHCO3 medium had smaller particle size, better physical stability, and natural structure. The protein profile of NaHCO3-extracted rice bran OBs showed oleosin-L and oleosin-H, while exogenous proteins in PBS and enzyme-assisted- extracted rice bran OBs could interact with interfacial proteins through hydrophobic forces to aggregate adjacent OBs, further remodeling the OBs interface. It was also found that the small-sized rice bran OBs could adsorb on the interface of the larger-sized rice bran OBs like Pickering stabilizers. Rice bran OBs exhibited pseudoplastic fluids characteristic, but underwent a transition from solid-like to liquid-like behavior depending on the extraction method. The disorder of NaHCO3-extracted rice bran OBs protein molecules increased their surface hydrophobicity. The random coil structure favored more proteins adsorption at the interface of rice bran OBs extracted by PBS. Enzyme-assisted extraction of rice bran OBs had the highest content of β-sheet structure, which facilitated the stretching and aggregation of protein spatial structure. It was also confirmed the hydrogen bonding and hydrophobic interaction between the triacylglycerol or phospholipid and proteins molecules, and the membrane compositions of rice bran OBs differed between extraction methods.
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Affiliation(s)
- Jia Hao
- School of Food and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, 100048 Beijing, China
| | - Qiuyu Wang
- School of Food and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, 100048 Beijing, China
| | - Xiaoyu Li
- School of Food and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, 100048 Beijing, China
| | - Duoxia Xu
- School of Food and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, 100048 Beijing, China.
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Farooq S, Ahmad MI, Zhang Y, Zhang H. Impact of interfacial layer number and Schiff base cross-linking on the microstructure, rheological properties and digestive lipolysis of plant-derived oil bodies-based oleogels. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108473] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Zhang L, Chen J, Zhang J, Sagymbek A, Li Q, Gao Y, Du S, Yu X. Lipid oxidation in fragrant rapeseed oil: Impact of seed roasting on the generation of key volatile compounds. Food Chem X 2022; 16:100491. [PMID: 36339322 PMCID: PMC9626899 DOI: 10.1016/j.fochx.2022.100491] [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: 06/29/2022] [Revised: 10/20/2022] [Accepted: 10/22/2022] [Indexed: 11/09/2022] Open
Abstract
This work sought to identify the influence of roasting on lipid oxidation-derived volatile compounds in fragrant rapeseed oils (FROs) via gas chromatography–mass spectrometry and gas chromatography–ion mobility spectrometry. Seven volatiles could be regard as aroma-active compounds by application of odor activity value (OAV ≥ 1) calculation, and caused fatty-like, nutty-like, and green-like notes. After 60 min of roasting, the OAVs of hexanal, octanal, (E,E)-2,4-heptadienal, and nonanal in FROs were greater than 3. The same compounds, including hexanal, (E,E)-2,4-heptadienal, nonanal, 1-octanol, and nonanoic acid were also detected in the model systems of lipid oxidation. Notably, the values of p-anisidine, conjugated dienes, and conjugated trienes increased significantly (p < 0.05). Furthermore, correlation analysis showed that hexanal, (E,E)-2,4-heptadienal, and nonanal have a significant positive correlation with the oxidative degree of FROs (R = 0.70–0.94, p < 0.05). Thus, the three above-mentioned aldehydes could serve as important markers for FRO quality during roasting.
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Key Words
- AV, acid value
- Aldehydes
- FRO, fragrant rapeseed oil
- Fragrant rapeseed oil
- K232, conjugated dienes
- K268, conjugated trienes
- Lipid oxidation
- OAV, odor activity value
- OBs, oil bodies
- PV, peroxide value
- RI, retention index
- Roasting
- TAG, triglyceride
- p-AnV, p-anisidine value
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Affiliation(s)
- Lingyan Zhang
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Jia Chen
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Jiaxin Zhang
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Altayuly Sagymbek
- Department of Food Science, Saken Seifullin Kazakh Agrotechnical University, 62 Zhenis Avenue, Nur-Sultan 010011, Kazakhstan
| | - Qi Li
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Yuan Gao
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Shuangkui Du
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Xiuzhu Yu
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China,Corresponding author.
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Fabrication, characterization and in vitro digestion of camellia oil body emulsion gels cross-linked by polyphenols. Food Chem 2022; 394:133469. [PMID: 35717921 DOI: 10.1016/j.foodchem.2022.133469] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Revised: 05/18/2022] [Accepted: 06/09/2022] [Indexed: 11/22/2022]
Abstract
This study was designed to investigate the formation of camellia oil body (OB) emulsion gels covalently cross-linked by oxidized polyphenols: catechin (OCT), caffeic acid (OCF), chlorogenic acid (OCA), and tannic acid (OTA). The structural characteristics, thermal stabilities, antioxidant activities, rheological properties, and lipid digestion kinetics of the cross-linked OB-polyphenol emulsion gels were studied. The results of free sulfhydryl and amino group contents, FT-IR, fluorescence spectroscopy, surface hydrophobicity and thermal stability analyses confirmed the formation of covalent interactions between polyphenols and OB emulsions. Based on the second-order structural kinetic model, OB emulsion gel cross-linked by OTA had stronger intermolecular interactions and more developed 3-D network structures than those of OCA, OCF and OCT. Furthermore, lipid digestion kinetics showed that the cross-linking of polyphenols with the OBs slowed down the disintegration of protein matrix under gastric conditions, resulting in delay the release of free fatty acid, which was confirmed by CLSM observations.
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