Effect of NaCl concentration on the formation of high internal phase emulsion based on whey protein isolate microgel particles

Preparation and characterization of lactoferrin-polyphenol conjugate with stabilizing effects on fish oil high internal phase Pickering emulsions

The combination of protein and polyphenol is an effective approach to improve the stability of protein emulsions. The lactoferrin (LF)-(-)-epigallocatechin-3-gallate (EGCG) covalent complex (LF-EGCG) was first prepared by alkali-induced reaction, then the structure and physicochemical properties between LF-EGCG and non-covalent complex (LF + EGCG) were compared, and finally the stability of complexes to fish oil high internal Pickering emulsions (HIPPEs) was tested. Results showed that LF-EGCG had stronger antioxidant activity, higher thermal stability, and better surface wettability than LF + EGCG. Meanwhile, the complexes showed no cytotoxicity within the tested concentration range (12.5-200 μg/mL). The HIPPEs stabilized with LF-EGCG possessed smaller droplet size, higher ζ-potential, and more uniform oil/water proton distribution. Covalent treatment also enhanced the storage, thermal, freeze-thaw and physical stability of LF HIPPEs. Furthermore, due to the higher antioxidant activity and denser microstructure, LF-EGCG HIPPE can more effectively inhibit the oxidation of fish oil.

Relationship between the interfacial properties of lactoferrin-(-)-epigallocatechin-3-gallate covalent complex and the macroscopic properties of emulsions

This study explored the relationship between the interfacial behavior of lactoferrin-(-)-epigallocatechin-3-gallate covalent complex (LF-EGCG) and the stability of high internal phase Pickering emulsions (HIPPEs). The formation of covalent bond between lactoferrin and polyphenol was verified by the increase in molecular weight. In LF-EGCG group, the surface hydrophobicity, interfacial pressure, and adsorption rate were decreased, while the molecular flexibility, interfacial film viscoelasticity, and interfacial protein content were increased. Meanwhile, LF-EGCG HIPPE possessed reduced droplet size, increased ζ-potential and stability. Rheology showed the viscoelasticity, structural recovery and gel strength of LF-EGCG HIPPE were improved, giving HIPPE inks better 3D printing integrity and clarity. Moreover, the free fatty acids (FFA) release of LF-EGCG HIPPE (62.6%) was higher than that of the oil group (50.1%). Therefore, covalent treatment effectively improved the interfacial properties of protein particles and the stability of HIPPEs. The macroscopic properties of HIPPEs were positively regulated by the interfacial properties of protein particles. The result suggested that the stability of emulsions can be improved by regulating the interfacial properties of particles.

Impact of NaCl perturbation on physicochemical and structural properties of preheat-treated egg white protein modulating foaming property

This study aimed to investigate the mechanism of NaCl perturbed preheat-treated egg white proteins' (EWPs) physicochemical and structural properties to modulate the foaming property (FP). The results revealed that NaCl regulated the salinolysis (5 mM) - salt precipitation (50 mM) - gradual or complete coverage with hydrated Na+ of the hydration layer (100-300 mM) - enhanced Cl- hydration repulsion (500 mM) of EWP, showing a gradual decrease in aggregates particle size, and reversibility of structural freedom, including moleculer flexibility and surface hydrophobicity. Whereas preheating temperature affected the secondary structure rearrangement and tertiary conformation exposure, and excessive temperature reduced foaming capacity while enhanced foam stability, with a tight correlation between NaCl-mediated EWPs' FP and the extent of Na+ covering the hydration layer. The findings provide a theoretical basis for processing factors to modulate the protein hydration layer to influence the functional properties.

Structure-property relationship of pea protein microgels as fat analogues in Pickering oil-in-water emulsions: effect of salt addition

BACKGROUND

The design of plant-based microgels provides a platform for food ingredients to enhance palatability and functionality. This work aimed to explore the modifying effect of salt addition (KCl) on the structure of pea protein microgel particles (PPI MPs), on the interfacial adsorption and characteristics of formed emulsions as fat analogues.

RESULTS

Salt addition (0-200 mmol L-1) promoted a structural transformation from α-helix to β-sheet, increased the surface hydrophobicity (from 1160.8 to 2280.7), and increased the contact angle (from 56.73° to 96.47°) of PPI MPs. The electrostatic shielding effect led to the tighter packing of MPs with irregular structures and lowered the adsorption energy barrier. Notably, salt-treated PPI MPs could adjust their adsorption state at the interface. The discernible adsorption of PPI MPs with 200 mmol L-1 salt addition that possessed enhanced anti-deformation ability dominated the interfacial stabilization, whereas a relatively rougher stretched continuous interfacial film formed after spreading and deformation of 0 mmol L-1 MPs. A tribological test suggested that emulsion stabilized by MPs at 0 (0.0053) and 80 mmol L-1 (0.0068) had similar friction coefficients to commercial mayonnaise (0.0058), whereas a higher salt concentration (200 mmol L-1) lowered its oral sensation due to the adsorption layer and enhanced the resistance to droplet coalescence during oral processing.

CONCLUSION

Salt could be a modifier to tune the structure of microgels, and further promote the formation and attributes of emulsions. This study would improve application attributes of PPI MPs in the design of realistic fat analogues. © 2024 Society of Chemical Industry.

Construction and characterization of sesame meal-stabilized Pickering high internal phase emulsions and their application in cake production

Pickering high internal phase emulsions (HIPEs) show promise for solid fat replacement and nutrient delivery, but the availability of safe and easily accessible food-borne particulate emulsifiers is a bottleneck limiting their practical application. In this study, the feasibility of using sesame meal as an emulsifier for the construction of sunflower oil-based Pickering HIPEs was evaluated. These HIPEs were then characterized in terms of their microstructural and mechanical properties, and utilized as a substitute for butter in cake production. Results showed that sesame meal is rich in protein, and has a particle size (median diameter, 46.40 ± 0.83 μm), and wettability that makes it suitable for use as an emulsifier. It stabilized O/W type Pickering HIPEs formulated with sunflower oil with a volume fraction of up to 80 %. The mechanical properties of these Pickering HIPEs were positively correlated with the concentration of sesame meal. Sunflower oil-based HIPEs prepared from sesame meal can partially replace butter for cake preparation when φ = 80 % and c = 9.0 %, and enhance the internal pore structure of cake when butter substitution (Wb) ≤ 30 %. This provides a new way to use sesame meal and new type of food-grade Pickering HIPEs.

Replacing the animal fat in Bologna sausages using high internal phase emulsion stabilized with lentil protein isolate (Lens culinaris)

High internal phase emulsions (HIPEs) are promising techniques that can replace saturated fat in food without reducing the product's texture, sensory attributes, water-holding capacity, and cooking loss. In the current investigation, 100% pork back fat was replaced by HIPEs formed with lentil protein isolate (LPI) in Bologna sausages. HIPEs were prepared by 25% LPI dispersion (2, 4, 6, and 8%, w/w) and 75% (w/w) soybean oil. HIPEs with higher LPI concentration (4, 6, and 8%, w/w) showed lower droplet size, firmer appearance, and better rheology behavior than 2% LPI. The concentrations LPI (2%, 4%, 6%, and 8%, w/w) led to increased moisture in sausages (FH2, FH4, FH6, and FH8, respectively) compared to the FC. These LPI levels resulted in sausage values for pressed juice similar to the FC and lower energy values than sausages with soybean oil (FO) and pork back fat (FC). Besides, these LPI concentrations (4%, 6%, and 8%, w/w) resulted in a lower oil oxidation level in sausages with HIPEs (FH4, FH6, and FH8, respectively) compared to the control sausage formulation with pork back fat (FC). Bologna sausages elaborated with HIPEs showed emulsion stability values higher than 97%, without significance difference between them. The texture and sensory properties of sausages made with HIPEs were comparable to those made with pork back fat. HIPEs may improve the oxidation stability of the Bologna sausages. These results highlight the effectiveness of HIPEs structured with lentil protein in successfully substituting pork back fat in Bologna sausages with a better nutritional appeal.

Effect of non-covalent binding of tannins to sodium caseinate on the stability of high-internal-phase fish oil emulsions

In this study, we designed the noncovalent binding of sodium caseinate (SC) to tannic acid (TA) to stabilize high internal phase emulsions (HIPEs) used as fish oil delivery systems. Hydrogen bonding was the dominant binding force, followed by weak hydrophobic interaction and weak van der Waals forces, as demonstrated by FTIR, fluorescence spectroscopy, and molecular docking experiments, with a binding constant of 3.25 × 106, a binding site of 1.2, and a static quenching of the binding. Increasing SC:TA from SC to 2:1 decreased the particle size from 107.37 ± 10.66 to 76.07 ± 2.77 nm and the zeta potential from -6.99 ± 2.71 to -22 ± 2.42 mV. TA increased the interfacial tension of SC, decreased the surface hydrophobicity from 1.3 × 104 to 1.6 × 103 and improved the oxidation resistance of SC. The particle size of high internal phase emulsions stabilized by complexes with different mass ratios (SC:TA from 1:0 to 2:1) increased from 4.9 ± 0.02 to 12.9 μm, the potential increased from -32.37 ± 2.7 to -35.07 ± 2.58 mV, and the instability index decreased from 0.75 to 0.02. Thicker interfacial layers could be observed by laser confocal microscopy, and an increase in the storage modulus indicated a formation of a stronger gel network. SC:TA of 1:0 showed emulsion breakage after 14 d of storage at room temperature. SC:TA of 2:1 showed the lowest degree of oil-water separation after freeze-thaw treatment. Especially, the most stable high endo-phase emulsion (at SC:TA of 2:1) prepared at each mass ratio was selected for further stability exploration. The emulsion particle size increased only from 15.63 ± 0.06 to 22.27 ± 0.35 μm at salt ion concentrations of 50-200 mM and to 249.33 ± 31.79 μm at 300 mM. The instability index and storage modulus of the high endo-phase emulsions increased gradually with increasing salt ion concentrations. At different heating temperatures (55-85 °C), the instability index of the high internal phase emulsion gradually decreased and the storage modulus gradually increased. Meanwhile, at 50 °C for 15 d of accelerated oxidation, the content of hydroperoxide decreased from 53.32 ± 0.18 to 37.48 ± 0.77 nmol/g, about 29.7 %, and the thiobarbituric acid value decreased from 1.06 × 103 to 0.8 × 103, about 24.5 %, in the high endo-phase emulsions prepared by 2:1 SC:TA compared to the fish oils, and the SC-stabilized high endo-phase only emulsion broke at the sixth day of oxidation. From the above findings, it was concluded that the high internal phase emulsion prepared with SC:TA of 2:1 can be used as a good delivery system for fish oil.

Advances of protein-based emulsion gels as fat analogues: Systematic classification, formation mechanism, and food application

Fat plays a pivotal role in the appearance, flavor, texture, and palatability of food. However, excessive fat consumption poses a significant risk for chronic ailments such as obesity, hypercholesterolemia, and cardiovascular disease. Therefore, the development of green, healthy, and stable protein-based emulsion gel as an alternative to traditional fats represents a novel approach to designing low-fat food. This paper reviews the emulsification behavior of proteins from different sources to gain a comprehensive understanding of their potential in the development of emulsion gels with fat-analog properties. It further investigates the emulsifying potential of protein combined with diverse substances. Then, the mechanisms of protein-stabilized emulsion gels with fat-analog properties are discussed, mainly involving single proteins, proteins-polysaccharides, as well as proteins-polyphenols. Moreover, the potential applications of protein emulsion gels as fat analogues in the food industry are also encompassed. By combining natural proteins with other components such as polysaccharides, polyphenols, or biopolymers, it is possible to enhance the stability of the emulsion gels and improve its fat-analog texture properties. In addition to their advantages in protecting oil oxidation, limiting hydrogenated oil intake, and delivering bioactive substances, protein-based emulsion gels have potential in food 3D printing and the development of specialty fats for plant-based meat.

Modifications of whey proteins for emulsion based applications: Current status, issues and prospectives

Whey proteins are a major group of dairy proteins with high potential for various food based applications. Whey protein isolate has a limited range of functionalities. This functional range can be expanded using diverse modification methods to suit specific applications. This review summarizes the recent advances in the modifications of whey proteins using chemical, physical, and enzymatic methods and their combinations as well as the modification effects on the physicochemical properties. The uses of these modified whey proteins in emulsion based food and beverage systems are described. The limitations in the studies summarized are critically discussed, while future research directions are suggested on how to better utilize whey proteins for emulsion based uses through modifications.

Composite formation of whey protein isolate and OSA starch for fabricating high internal phase emulsion: A comparative study at different pH and their application in biscuits

The composites formed by whey protein isolate (WPI) and octenyl succinate anhydride (OSA)-modified starch were characterized with a focus on the effect of pH, and their potential in fabricating high internal phase emulsions (HIPEs) as fat substitutes was evaluated. The particles obtained at pH 3.0, 6.0, 7.0, and 8.0 presented a nanosized distribution (122.04 ± 0.84 nm-163.24 ± 4.12 nm) while those prepared at pH 4.0 and 5.0 were remarkably larger. Results from the shielding agent reaction and Fourier transform infrared spectroscopy (FT-IR) showed that the interaction between WPI and OSA starch was mainly hydrophobic at pH 3.0-5.0, while there was a strong electrostatic repulsion at pH 6.0-8.0. A quartz crystal microbalance with dissipation (QCM-D) study showed that remarkably higher ΔD and lower Δf/n were observed at pH 3.0-5.0 after successive deposition of WPI and OSA starch, whereas slight changes were noted for those made at higher pH values. The WPI-OSA starch (W-O) composite-based HIPEs made at pH 3.0 and 6.0-8.0 were physically stable after long-term storage, thermal treatment, or centrifugation. Incorporation of HIPE into the biscuit formula yielded products with a desirable sensory quality.