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Ke J, Wang X, Gao X, Zhou Y, Wei D, Ma Y, Li C, Liu Y, Chen Z. Ball Milling Improves Physicochemical, Functionality, and Emulsification Characteristics of Insoluble Dietary Fiber from Polygonatum sibiricum. Foods 2024; 13:2323. [PMID: 39123514 PMCID: PMC11311637 DOI: 10.3390/foods13152323] [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: 07/05/2024] [Revised: 07/20/2024] [Accepted: 07/22/2024] [Indexed: 08/12/2024] Open
Abstract
The effects of ball milling on the physicochemical, functional, and emulsification characteristics of Polygonatum sibiricum insoluble dietary fiber (PIDF) were investigated. Through controlling milling time (4, 5, 6, 7, and 8 h), five PIDFs (PIDF-1, PIDF-2, PIDF-3, PIDF-4, and PIDF-5) were obtained. The results showed that ball milling effectively decreased the particle size and increased the zeta-potential of PIDF. Scanning electron microscope results revealed that PIDF-5 has a coarser microstructure. All PIDF samples had similar FTIR and XRD spectra. The functional properties of PIDF were all improved to varying degrees after ball milling. PIDF-3 had the highest water-holding capacity (5.12 g/g), oil-holding capacity (2.83 g/g), water-swelling capacity (3.83 mL/g), total phenol (8.12 mg/g), and total flavonoid (1.91 mg/g). PIDF-4 had the highest ion exchange capacity. Fat and glucose adsorption capacity were enhanced with ball milling time prolongation. PIDF-5 exhibited a contact angle of 88.7° and lower dynamic interfacial tension. Rheological results showed that PIDF-based emulsions had shear thinning and gel-like properties. PE-PIDF-5 emulsion had the smallest particle size and the highest zeta-potential value. PE-PIDF-5 was stable at pH 7 and high temperature. The findings of this study are of great significance to guide the utilization of the by-products of Polygonatum sibiricum.
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Affiliation(s)
- Jingxuan Ke
- Zhang Zhongjing School of Chinese Medicine, Nanyang Institute of Technology, Nanyang 473004, China; (J.K.); (X.G.); (Y.Z.); (D.W.); (C.L.); (Y.L.)
| | - Xin Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China; (X.W.); (Z.C.)
| | - Xinyu Gao
- Zhang Zhongjing School of Chinese Medicine, Nanyang Institute of Technology, Nanyang 473004, China; (J.K.); (X.G.); (Y.Z.); (D.W.); (C.L.); (Y.L.)
| | - Yuhui Zhou
- Zhang Zhongjing School of Chinese Medicine, Nanyang Institute of Technology, Nanyang 473004, China; (J.K.); (X.G.); (Y.Z.); (D.W.); (C.L.); (Y.L.)
| | - Daqing Wei
- Zhang Zhongjing School of Chinese Medicine, Nanyang Institute of Technology, Nanyang 473004, China; (J.K.); (X.G.); (Y.Z.); (D.W.); (C.L.); (Y.L.)
| | - Yanli Ma
- Zhang Zhongjing School of Chinese Medicine, Nanyang Institute of Technology, Nanyang 473004, China; (J.K.); (X.G.); (Y.Z.); (D.W.); (C.L.); (Y.L.)
| | - Cuicui Li
- Zhang Zhongjing School of Chinese Medicine, Nanyang Institute of Technology, Nanyang 473004, China; (J.K.); (X.G.); (Y.Z.); (D.W.); (C.L.); (Y.L.)
| | - Yilin Liu
- Zhang Zhongjing School of Chinese Medicine, Nanyang Institute of Technology, Nanyang 473004, China; (J.K.); (X.G.); (Y.Z.); (D.W.); (C.L.); (Y.L.)
| | - Zhizhou Chen
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China; (X.W.); (Z.C.)
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Liu S, Liu Y, Li Q, Song Y, Zhang L, Peng F, Ma C. Oleanolic acid nanoparticles-stabilized W/O Pickering emulsions: Fabrication, characterization, and delivery application. Food Chem 2024; 444:138598. [PMID: 38310780 DOI: 10.1016/j.foodchem.2024.138598] [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: 10/30/2023] [Revised: 01/08/2024] [Accepted: 01/24/2024] [Indexed: 02/06/2024]
Abstract
Water-in-oil (W/O) Pickering emulsions have wide applications in the food industries. However, the existing W/O Pickering particles have disadvantages such as lack of bioactivity and poor stability. In this study, naturally occurring bioactive oleanolic acid (OA) was used as a novel emulsifier for W/O emulsions. Results revealed that rod-like OA could formulate into spherical nanoparticles by self-assembly, and then be anchored onto the oil-water interface to stabilize the emulsions. Besides, both OA concentration and internal water fraction (φ) had significant effect on the properties of emulsions. Furthermore, the resulted emulsions exhibited potential application as carriers for epigallocatechin-3-gallate (EGCG), which significantly improved its UV and thermal stability. Meanwhile, it could effectively protect EGCG from gastric digestion, and controlled release in the intestine. This work demonstrated the successful application of OA as a stabilizer for W/O emulsions, and provided valuable insight into its potential as delivery system for hydrophilic instable compounds.
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Affiliation(s)
- Shiqi Liu
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China; State Key Laboratory of Efficient Production of Forest Resources, Beijing Forestry University, Beijing 100083, China.
| | - Yuxuan Liu
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China; State Key Laboratory of Efficient Production of Forest Resources, Beijing Forestry University, Beijing 100083, China
| | - Qianqian Li
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China; State Key Laboratory of Efficient Production of Forest Resources, Beijing Forestry University, Beijing 100083, China
| | - Yuyang Song
- International Division, The Second High School Attached to Beijing Normal University, Beijing 100192, China
| | - Lulu Zhang
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China; State Key Laboratory of Efficient Production of Forest Resources, Beijing Forestry University, Beijing 100083, China
| | - Feng Peng
- College of Materials Science and Technology, Beijing Forestry University, Beijing 100083, China
| | - Chao Ma
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China; State Key Laboratory of Efficient Production of Forest Resources, Beijing Forestry University, Beijing 100083, China.
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Cai Y, Huang L, Zhao Q, Zhao D, Zhao M, Van der Meeren P. Hydration effects of insoluble soybean fiber (ISF) on rheological properties and freeze-thaw stability of ISF concentrated emulsions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6920-6928. [PMID: 37300816 DOI: 10.1002/jsfa.12775] [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: 03/29/2023] [Revised: 06/02/2023] [Accepted: 06/10/2023] [Indexed: 06/12/2023]
Abstract
BACKGROUND Concentrated emulsions have been formulated in many foods. The insoluble soybean fiber (ISF) can be utilized as a particle to stabilize concentrated emulsions. However, the approach to control the rheological properties and stability of the ISF concentrated emulsions is still worth investigating. RESULTS In this study, alkali-extracted ISF was hydrated by adding sodium chloride or heating and the prepared concentrated emulsions were subjected to freeze-thawing. Compared with the original hydration method, salinization reduced the absolute ζ-potential of the ISF dispersions to 6 mV, resulting in a lower absolute ζ-potential of the concentrated emulsions, which led to a decreased electrostatic repulsion and the largest droplet size, but to the lowest apparent viscosity, viscoelastic modulus, and stability. By contrast, hydration by heating promoted the interparticle interactions, and then a decreased droplet size (54.5 μm) but with a more densely distributed droplets was observed, together with enhanced viscosity and viscoelasticity properties. The fortified network structure improved the stability of the concentrated emulsions both against high-speed centrifugation and long-term storage. Additionally, secondary emulsification after freeze-thaw further improved the performance of the concentrated emulsions. CONCLUSION The results suggest that the formation and stability of the concentrated emulsion could be regulated by different hydration methods of particles, which could be adjusted according to the practical applications. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yongjian Cai
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Lihua Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Qiangzhong Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Dongrui Zhao
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Paul Van der Meeren
- Particle & Interfacial Technology Group, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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Phosanam A, Moreira J, Adhikari B, Adhikari A, Losso JN. Stabilization of ginger essential oil Pickering emulsions by pineapple cellulose nanocrystals. Curr Res Food Sci 2023; 7:100575. [PMID: 37680695 PMCID: PMC10481178 DOI: 10.1016/j.crfs.2023.100575] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 08/22/2023] [Accepted: 08/24/2023] [Indexed: 09/09/2023] Open
Abstract
Pickering emulsions (PE) are systems made up of two incompatible fluids, these are stabilized by solid organic or inorganic particles located on their interface. Cellulose nanocrystals (CNCs) are sustainable and biocompatible value-added naturally occurring biomolecules which are being investigated as PE stabilizers in the cosmetic, food, and pharmaceutical industries. The objective of this research was to investigate the efficacy of pineapple cellulose nanocrystals as stabilizers for a ginger essential oil-in-water Pickering emulsion. Anionic pineapple cellulose nanocrystals were prepared by acid hydrolysis. Ginger essential oil-in-water emulsions were prepared by ultrasonication. Pineapple CNC produced stable Pickering emulsions with surface average droplet size of 4.3 μm-6.2 μm, high negative zeta potential, high viscosity, and high adsorption at the interface. Pickering emulsions by ultrasonication were stable against droplet coalescence, phase separation, and droplet flocculation for at least 8 weeks at 25 °C or 40 °C at various droplet sizes. The emulsion droplet size and volume density (droplet size distribution) were evaluated by varying the particle concentration (CNC 0.25 g/100 ml or 0.50 g/100 ml) and/or oil fraction (10-20 g/100 ml). At constant oil fraction, the emulsion viscosity increased as the nanocrystal concentration increased. The cellulose nanocrystal-stabilized ginger oil-Pickering emulsions exhibited shear-thinning characteristics of a pseudo-plastic fluid. Pineapple nanocellulose crystal -stabilized ginger oil-Pickering emulsions exhibited high stability with a creaming index of zero. CNC was found to be an effective Pickering stabilizer for oil-in-water emulsions in various food applications.
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Affiliation(s)
- Arissara Phosanam
- Department of Food Technology and Nutrition, Faculty of Natural Resources and Agro-Industry, Kasetsart University, Chalermphrakiat Sakon Nakhon Province Campus, Sakon Nakhon, 47000, Thailand
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, 70803, United States
| | - Juan Moreira
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, 70803, United States
| | - Benu Adhikari
- School of Applied Sciences, RMIT University, City Campus, Melbourne, VIC, 3001, Australia
| | - Achyut Adhikari
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, 70803, United States
| | - Jack N. Losso
- Department of Food Technology and Nutrition, Faculty of Natural Resources and Agro-Industry, Kasetsart University, Chalermphrakiat Sakon Nakhon Province Campus, Sakon Nakhon, 47000, Thailand
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Ma Q, Nie C, Bu X, Liu B, Li W, Zhang X, Tan Y, Wu P, Fan G, Wang J. Properties of Pickering emulsions stabilized by cellulose nanocrystals extracted from litchi peels. Int J Biol Macromol 2023; 242:124879. [PMID: 37192711 DOI: 10.1016/j.ijbiomac.2023.124879] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 05/04/2023] [Accepted: 05/11/2023] [Indexed: 05/18/2023]
Abstract
The development of Pickering emulsions which are applicable to the food industry still remains challenges due to the limited availability for biocompatible, edible and natural emulsifiers. The purpose of this study was to extract cellulose nanocrystals from litchi peels (LP-CNCs), and evaluate their emulsifying properties. The results showed that the LP-CNCs were needle-like and they possessed high crystallinity (72.34 %) and aspect ratio. When the concentrations of LP-CNCs were >0.7 wt% or the contents of oil were no >0.5, stable Pickering emulsions were obtained. The microstructures of emulsions confirmed that LP-CNCs formed dense interfacial layers on the surface of oil droplets, which functioned as barriers to prevent aggregation and flocculation among droplets. Rheological results showed that the emulsions exhibited typical shear thinning behavior. The elastic of emulsions was dominant, and their gel strength could be enhanced by regulating the contents of emulsifiers or oil. Additionally, the Pickering emulsions stabilized by LP-CNCs showed extremely high pH, ionic strength, and temperature tolerance. This strategy provides an innovative alternative to tackle the dilemma of preparing highly stable Pickering emulsions using natural particles in food products.
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Affiliation(s)
- Qin Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Chunling Nie
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Xianpan Bu
- Ankang R&D Center for Se-enriched Products, Ankang, Shaanxi 725000, China
| | - Bingqian Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Weilong Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Xiaowan Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Yinfeng Tan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Pengrui Wu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Guangsen Fan
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Jianguo Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
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Ma Q, Bu X, Nie C, Li W, Zhang X, Liu B, Ma S, Li J, Fan G, Wang J. Impact of interactions between peanut protein isolate and cellulose nanocrystals on the properties of Pickering emulsions: Rheological properties and physical stabilities. Int J Biol Macromol 2023; 233:123527. [PMID: 36740108 DOI: 10.1016/j.ijbiomac.2023.123527] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Revised: 01/21/2023] [Accepted: 01/30/2023] [Indexed: 02/05/2023]
Abstract
The interactions between cellulose nanocrystals and proteins can regulate the interfacial properties of Pickering emulsions, which plays a leading role in the stabilities of Pickering emulsions. In this work, oil-in-water (O/W) Pickering emulsions with different oil-water ratios were prepared using peanut protein isolate modified by cellulose nanocrystals (PPI/CL-CNCs). The distributions of PPI/CL-CNCs at the oil-water interfaces and the microstructures of Pickering emulsions were observed by CLSM and cryo-SEM. The results showed that stable complexes PPI/CL-CNCs formed thick and dense interface layers on the surface of oil droplets. The results of rheological tests clarified that the Pickering emulsions showed an elastic and gel texture, and their gel strength could be enhanced by regulating the oil-water ratios from 3:7 to 7:3. In addition, after one month of storage, the EI of all emulsions remained above 92 % with no obvious phase separation or demulsification. These results suggested that the PPI/CL-CNCs-stabilized Pickering emulsions showed good physical stabilities. The study on the rheological properties and physical stabilities of PPI/CL-CNCs-based Pickering emulsions provided novel insights on developing highly stable Pickering emulsions.
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Affiliation(s)
- Qin Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Xianpan Bu
- Ankang R&D Center for Se-enriched Products, Ankang, Shaanxi, 725000, China
| | - Chunling Nie
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Weilong Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Xiaowan Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Bingqian Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Sihong Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Jiarui Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Guangseng Fan
- School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Jianguo Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
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