1
|
Xu B, Lin X, Zhao Y, Yin C, Cheng Y, Li X, Li Y. The effect of citral loading and fatty acid distribution on the oleogels: Physicochemical properties and in vitro digestion. Food Chem 2024; 459:140337. [PMID: 38996640 DOI: 10.1016/j.foodchem.2024.140337] [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: 05/15/2024] [Revised: 06/21/2024] [Accepted: 07/02/2024] [Indexed: 07/14/2024]
Abstract
Oleogels containing bioactive substances such as citral (CT) are used as functional food ingredients. However, little information is available on the influence of different oleogel network structure caused by CT addition and fatty acid distribution on its digestion behavior. Coconut oil, palm oil, high oleic peanut oil, safflower seed oil, and perilla seed oil were used in this study. The results showed that perilla seed oil-CT-based oleogels had the highest oil-holding capacity (99.03 ± 0.3), whereas CT addition higher than 10 wt% could lead to the morphology collapse of oleogels. Physical and thermodynamic analyses revealed that CT could reduce oleogel hardness and higher unsaturated fatty acid content is more likely to form oleogel with stable and tight crystalline network. Moreover, the dense structure of oleogels hinders the contact between oleogels and lipase, thus weakening triglyceride digestion. These findings provide valuable insights into the design of oleogels loading with CT.
Collapse
Affiliation(s)
- Bolin Xu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiujun Lin
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yang Zhao
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Chengpeng Yin
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yang Cheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xue Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China..
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China..
| |
Collapse
|
2
|
Lin R, Wang Y, Cheng H, Ye X, Chen S, Pan H. Epigallocatechin-3-gallate stabilizes aqueous curcumin by generating nanoparticles and its application in beverages. Food Chem 2024; 444:138655. [PMID: 38330612 DOI: 10.1016/j.foodchem.2024.138655] [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: 10/19/2023] [Revised: 01/26/2024] [Accepted: 01/30/2024] [Indexed: 02/10/2024]
Abstract
In this study, we addressed the limited water solubility of curcumin by utilizing epigallocatechin-3-gallate to form nanoparticles through self-assembly. The resulting particles, ranging from 100 to 150 nm, exhibited a redshift in the UV-visible spectrum, from 425 nm to 435 nm, indicative of potential π-π stacking. Molecular docking experiments supported this finding. Curcumin loaded with epigallocatechin-3-gallate showed exceptional dispersibility in aqueous solutions, with 90.92 % remaining after 60 days. The electrostatic screening effect arises from the charge carried by epigallocatechin-3-gallate on the nanoparticles, leading to enhanced retention of curcumin under different pH, temperature, and ionic strength conditions. Furthermore, epigallocatechin-3-gallate can interact with other hydrophobic polyphenols, improving their dispersibility and stability in aqueous systems. Applying this principle, a palatable beverage was formulated by combining turmeric extract and green tea. The nanoparticles encapsulated with epigallocatechin-3-gallate show potential for improving the applicability of curcumin in aqueous food systems.
Collapse
Affiliation(s)
- Ruge Lin
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
| | - Yi Wang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
| | - Huan Cheng
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; Zhejiang University Zhongyuan Institute, Zhengzhou, 450000, China; Shandong (Linyi) Institute of Modern Agriculture, Zhejiang University, Linyi 276000, China
| | - Shiguo Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; Zhejiang University Zhongyuan Institute, Zhengzhou, 450000, China; Shandong (Linyi) Institute of Modern Agriculture, Zhejiang University, Linyi 276000, China.
| | - Haibo Pan
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China.
| |
Collapse
|
3
|
Peng Y, Zhou H, Zhang A, Guo Y, Xie L, Yuan D. Natural products from Camellia oleifera fruit and its comprehensive utilisation. Nat Prod Res 2024:1-17. [PMID: 38899590 DOI: 10.1080/14786419.2024.2369228] [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: 10/13/2023] [Accepted: 06/11/2024] [Indexed: 06/21/2024]
Abstract
Camellia oleifera (C. oleifera) is a woody oil plant with a good reputation of 'Oriental Olive Oil' in China. The national understanding of the health-care benefits of Camellia oil are already widespread, but the production of C. oleifera fruit has not been achieved large-scale industrialisation. In this review, we focus on the properties and commercial value of its natural products, and processing technology, performance characterisation, and novel modification strategies of its processed products. In addition, we briefly summarised the research progress of breeding and put forward the comprehensive utilisation of C. oleifera fruit based on the tandem of extraction and processing. This review might attract more researchers to make profound study regarding it as an alternative of olive oil.
Collapse
Affiliation(s)
- Yuqing Peng
- College of Chemistry and Chemical Engineering, Central South University of Forestry and Technology, Changsha, P. R. China
| | - Hao Zhou
- College of Chemistry and Chemical Engineering, Central South University of Forestry and Technology, Changsha, P. R. China
| | - Anlin Zhang
- College of Chemistry and Chemical Engineering, Central South University of Forestry and Technology, Changsha, P. R. China
| | - Yaping Guo
- College of Chemistry and Chemical Engineering, Central South University of Forestry and Technology, Changsha, P. R. China
| | - Lianwu Xie
- College of Chemistry and Chemical Engineering, Central South University of Forestry and Technology, Changsha, P. R. China
| | - Deyi Yuan
- Key Laboratory of Cultivation and Protection for Non-Wood Forest Trees of Ministry of Education, Central South University of Forestry and Technology, Changsha, P. R. China
| |
Collapse
|
4
|
Yang G, Liu Y, Hu Y, Yuan Y, Qin Y, Li Q, Ma S. Bio-soft matter derived from traditional Chinese medicine: Characterizations of hierarchical structure, assembly mechanism, and beyond. J Pharm Anal 2024; 14:100943. [PMID: 39005842 PMCID: PMC11246065 DOI: 10.1016/j.jpha.2024.01.011] [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: 10/02/2023] [Revised: 01/03/2024] [Accepted: 01/31/2024] [Indexed: 07/16/2024] Open
Abstract
Structural and functional explorations on bio-soft matter such as micelles, vesicles, nanoparticles, aggregates or polymers derived from traditional Chinese medicine (TCM) has emerged as a new topic in the field of TCM. The discovery of such cross-scaled bio-soft matter may provide a unique perspective for unraveling the new effective material basis of TCM as well as developing innovative medicine and biomaterials. Despite the rapid rise of TCM-derived bio-soft matter, their hierarchical structure and assembly mechanism must be unambiguously probed for a further in-depth understanding of their pharmacological activity. In this review, the current emerged TCM-derived bio-soft matter assembled from either small molecules or macromolecules is introduced, and particularly the unambiguous elucidation of their hierarchical structure and assembly mechanism with combined electron microscopic and spectroscopic techniques is depicted. The pros and cons of each technique are also discussed. The future challenges and perspective of TCM-derived bio-soft matter are outlined, particularly the requirement for their precise in situ structural determination is highlighted.
Collapse
Affiliation(s)
- Guiya Yang
- School of Traditional Chinese Medicine, Beijing University of Chinese Medicine, Beijing, 102488, China
| | - Yue Liu
- School of Traditional Chinese Medicine, Beijing University of Chinese Medicine, Beijing, 102488, China
| | - Yuying Hu
- School of Traditional Chinese Medicine, Beijing University of Chinese Medicine, Beijing, 102488, China
| | - Yue Yuan
- Tianjin Key Laboratory of Therapeutic Substance of Traditional Chinese Medicine, School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617, China
| | - Yunan Qin
- Collaborative Innovation Center for Advanced Organic Chemical Materials Co-constructed by the Province and Ministry, Ministry-of-Education Key Laboratory for the Synthesis and Application of Organic Functional Molecules, College of Chemistry and Chemical Engineering, Hubei University, Wuhan, 430062, China
| | - Quan Li
- Tianjin Key Laboratory of Therapeutic Substance of Traditional Chinese Medicine, School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617, China
| | - Shuangcheng Ma
- School of Traditional Chinese Medicine, Beijing University of Chinese Medicine, Beijing, 102488, China
- Institute for Control of Chinese Traditional Medicine and Ethnic Medicine, National Institutes for Food and Drug Control, Beijing, 100050, China
| |
Collapse
|
5
|
Zhang R, Xu G, Su Y, Rao S. Potential Application of Ovalbumin Gel Nanoparticles Loaded with Carvacrol in the Preservation of Fresh Pork. Gels 2023; 9:941. [PMID: 38131927 PMCID: PMC10742687 DOI: 10.3390/gels9120941] [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: 11/06/2023] [Revised: 11/27/2023] [Accepted: 11/28/2023] [Indexed: 12/23/2023] Open
Abstract
Plant essential oil has attracted much attention in delaying pork spoilage due to its safety, but its low antibacterial efficiency needs to be solved by encapsulation. Our previous research had fabricated a type of ovalbumin gel nanoparticles loaded with carvacrol (OCGn-2) using the gel-embedding method, which had a high encapsulation rate and antibacterial activity. The main purpose of this study was to further evaluate the stability and slow-release characteristics of OCGn-2 and potential quality effects of the nanoparticles on the preservation of fresh pork pieces during 4 °C storage. The particle test showed that the nanoparticles had better heat stability below 85 °C and salt stability below 90 mM. The in vitro release study indicated that the carvacrol in OCGn-2 followed a Fickian release mechanism. The pork preservation test suggested that the OCGn-2 coating treatments could remarkably restrict the quality decay of pork slices compared to free carvacrol or a physical mixture of ovalbumin and carvacrol treatment. Nano-encapsulation of ovalbumin is beneficial to the sustained release, enhanced oxidation resistance, and improved antibacterial activity of carvacrol. The study suggested that ovalbumin gel nanoparticles embedded with carvacrol could be applied as an efficient bacterial active packaging to extend the storage life of pork.
Collapse
Affiliation(s)
- Ruyi Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (R.Z.); (Y.S.)
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China;
| | - Guangwei Xu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China;
| | - Yujie Su
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (R.Z.); (Y.S.)
| | - Shengqi Rao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (R.Z.); (Y.S.)
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China;
| |
Collapse
|
6
|
Zhang X, Li C, Hu W, Abdel-Samie MA, Cui H, Lin L. An overview of tea saponin as a surfactant in food applications. Crit Rev Food Sci Nutr 2023:1-13. [PMID: 37737159 DOI: 10.1080/10408398.2023.2258392] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/23/2023]
Abstract
The residue of Camellia seeds after oil extraction contains many bioactive ingredients, including tea saponin. Tea saponin has many pharmacological effects and is an excellent nonionic surfactant. The development of natural surfactants has become a hot topic in food research. This review gathers the applications of tea saponin as a surfactant in food. It focuses on the application of tea saponin in emulsions, delivery systems, extraction and fermentation, as well as the challenges and development prospects in food applications. Tea saponin shows great potential as a surfactant in food applications, which can replace some synthetic surfactants. The full utilization of tea saponin improves the comprehensive utilization value of Camellia seed residue, contributes to the sustainable development of Camellia industry and avoids resource waste.
Collapse
Affiliation(s)
- Xueli Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, China
| | - Wei Hu
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, China
| | - Mohamed A Abdel-Samie
- Department of Food and Dairy Sciences and technology, Faculty of Environmental Agricultural Sciences, Arish University, El-Arish, Egypt
| | - Haiying Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Lin Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, China
| |
Collapse
|
7
|
Preparation of water-in-oil Pickering emulsion stabilized by Camellia oleifera seed cake protein and its application as EGCG delivery system. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114656] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/15/2023]
|
8
|
Zhu Q, Xue J, Wang P, Wang X, Zhang J, Fang X, He Z, Wu F. Identification of a Novel ACE Inhibitory Hexapeptide from Camellia Seed Cake and Evaluation of Its Stability. Foods 2023; 12:foods12030501. [PMID: 36766030 PMCID: PMC9914026 DOI: 10.3390/foods12030501] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 01/18/2023] [Accepted: 01/19/2023] [Indexed: 01/24/2023] Open
Abstract
The camellia seed cake proteins (CP) used in this study were individually hydrolyzed with neutral protease, alkaline protease, papain, and trypsin. The results showed that the hydrolysate had the highest ACE inhibitory activity at 67.36 ± 0.80% after four hours of neutral protease hydrolysis. Val-Val-Val-Pro-Gln-Asn (VVVPQN) was then obtained through ultrafiltration, Sephadex G-25 gel chromatography separation, LC-MS/MS analysis, and in silico screening. VVVPQN had ACE inhibitory activity with an IC50 value of 0.13 mg/mL (198.66 μmol/L), and it inhibited ACE in a non-competitive manner. The molecular docking indicated that VVVPQN can combine with ACE to form eight hydrogen bonds. The results of the stability study showed that VVVPQN maintained high ACE-inhibitory activity in weakly acidic and neutral environments and that heat treatment (20-80 °C) and Na+, Mg2+, as well as Fe3+ metal ions had little effect on the activity of VVVPQN. Moreover, it remained relatively stable after in vitro simulated gastrointestinal digestion. These results revealed that VVVPQN identified in camellia seed cake has the potential to be applied in functional food or antihypertensive drugs.
Collapse
Affiliation(s)
- Qiaonan Zhu
- College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China
| | - Jiawen Xue
- College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China
| | - Peng Wang
- College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China
| | - Xianbo Wang
- Zhejiang Feixiangyuan Food Co., Ltd., Lishui 323400, China
| | - Jiaojiao Zhang
- College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China
| | - Xuezhi Fang
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Hangzhou 311400, China
| | - Zhiping He
- College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China
- Correspondence: (Z.H.); (F.W.)
| | - Fenghua Wu
- College of Advanced Agricultural Sciences, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China
- Correspondence: (Z.H.); (F.W.)
| |
Collapse
|
9
|
Sun N, Bao S, Yang W, Hu Y. Solubility determination and preferential solvation of lutein in four green binary solvents from 278.15 K to 323.15 K. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.120752] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|