1
|
Ding H, Wang T, Zhang Y, Guo C, Shi K, Kurtovic I, Yuan Y, Yue T. Efficacy, kinetics, inactivation mechanism and application of cold plasma in inactivating Alicyclobacillus acidoterrestris spores. Int J Food Microbiol 2024; 423:110830. [PMID: 39047618 DOI: 10.1016/j.ijfoodmicro.2024.110830] [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: 03/01/2024] [Revised: 07/03/2024] [Accepted: 07/16/2024] [Indexed: 07/27/2024]
Abstract
As spores of Alicyclobacillus acidoterrestris can survive traditional pasteurization, this organism has been suggested as a target bacterium in the fruit juice industry. This study aimed to investigate the inactivation effect of cold plasma on A. acidoterrestris spores and the mechanism behind the inactivation. The inactivation effect was detected by the plate count method and described by kinetic models. Scanning electron microscopy (SEM), transmission electron microscopy (TEM), the detection of dipicolinic acid (DPA) release and heat resistance detection, the detection and scavenging experiment of reactive species, and cryo-scanning electron microscopy were used to explore the mechanism of cold plasma inactivation of A. acidoterrestris. The results showed that cold plasma can effectively inactivate A. acidoterrestris spores in saline with a 3.0 ± 0.3 and 4.4 ± 0.8 log reduction in CFU/mL, for 9 and 18 min, respectively. The higher the voltage and the longer the treatment time, the stronger the overall inactivation effect. However, a lower gas flow rate may increase the probability of spore contact with reactive species, resulting in better inactivation results. The biphasic model fits the survival curves better than the Weibull model. SEM and TEM revealed that cold plasma treatment can cause varying degrees of damage to the morphology and structure of A. acidoterrestris spores, with at least 50 % sustaining severe morphological and structural damage. The DPA release and heat resistance detection showed that A. acidoterrestris spores did not germinate but died directly during the cold plasma treatment. 1O2 plays the most important role in the inactivation, while O3, H2O2 and NO3- may also be responsible for inactivation. Cold plasma treatment for 1 min reduced A. acidoterrestris spores in apple juice by 0.4 ± 0.0 log, comparable to a 12-min heat treatment at 95 °C. However, as the treatment time increased, the survival curve exhibited a significant tailing phenomenon, which was most likely caused by the various compounds in apple juice that can react with reactive species and exert a physical shielding effect on spores. Higher input power and higher gas flow rate resulted in more complete inactivation of A. acidoterrestris spores in apple juice. What's more, the high inactivation efficiency in saline indicates the cold plasma device provides a promising alternative for controlling A. acidoterrestris spores during apple washing. Overall, our study provides adequate data support and a theoretical basis for using cold plasma to inactivate A. acidoterrestris spores in the food industry.
Collapse
Affiliation(s)
- Hao Ding
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
| | - Tiecheng Wang
- College of Natural Resources and Environment, Northwest A&F University, Yangling 712100, China; Key Laboratory of Plant Nutrition and the Agri-Environment in Northwest China, Ministry of Agriculture, Yangling 712100, China
| | - Yuxiang Zhang
- College of Food Science and Technology, Northwest University, Xi'an, 710069, China
| | - Chunfeng Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
| | - Kaiyu Shi
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
| | - Ivan Kurtovic
- College of Food Science and Technology, Northwest University, Xi'an, 710069, China
| | - Yahong Yuan
- College of Food Science and Technology, Northwest University, Xi'an, 710069, China.
| | - Tianli Yue
- College of Food Science and Technology, Northwest University, Xi'an, 710069, China.
| |
Collapse
|
2
|
Frempong KEB, He G, Kuang M, Xue M, Wang J, Wei Y, Zhou J. Sulfonated cottonseed hydrolysates with adjustable amphiphilicity as environmental -Stress stable emulsifiers. Food Chem 2024; 454:139787. [PMID: 38795628 DOI: 10.1016/j.foodchem.2024.139787] [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: 02/16/2024] [Revised: 05/16/2024] [Accepted: 05/20/2024] [Indexed: 05/28/2024]
Abstract
Cottonseed protein isolate (CPI) is a valuable agro-industrial waste with potential biotechnological applications. However, inadequate stability in water due to its characteristic hinders its widespread use. Therefore, a new sulfonation modification approach was developed to improve the amphiphilicity and structural flexibility of CPI. Structural characterizations confirmed the successful incorporation of sulfonate groups with structural and conformational changes. This significantly unfolded molecular-chain, and improved amphiphilicity, flexibility, and surface-hydrophobicity while reducing pI (5.1-1.7), and molecular-weight (5745-2089 g/mol). The modified samples exhibited improved emulsification with higher amounts of absorbed proteins on the droplet interface, smaller droplet size, and a higher zeta-potential. Additionally, they possessed good emulsification ability under acidic conditions. The nano-emulsions exhibited long-term stability (≥70 days) under different environmental conditions, with excellent fluidity. This study contributes to understanding sulfonation as a viable approach for improving protein properties, thus, opening up new possibilities for their application and maximizing their economic benefits.
Collapse
Affiliation(s)
- Kwame Eduam Baiden Frempong
- Engineering Research Center of Biomass Materials, Ministry of Education, School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, Sichuan 621010, PR China
| | - Guiqiang He
- Engineering Research Center of Biomass Materials, Ministry of Education, School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, Sichuan 621010, PR China
| | - Meng Kuang
- Institute of Cotton Research of Chinese Academy of Agricultural Sciences/National Key Laboratory of Cotton Bio-breeding and Integrated Utilization, Anyang, Henan 455000, PR China.
| | - Min Xue
- Institute of Feed Research, Chinese Academy of Agricultural Sciences, 100081 Beijing, PR China
| | - Jie Wang
- Institute of Feed Research, Chinese Academy of Agricultural Sciences, 100081 Beijing, PR China
| | - Yanxia Wei
- Engineering Research Center of Biomass Materials, Ministry of Education, School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, Sichuan 621010, PR China.
| | - Jian Zhou
- Engineering Research Center of Biomass Materials, Ministry of Education, School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, Sichuan 621010, PR China.
| |
Collapse
|
3
|
Hu J, Yang M, Yuan M, Jiang P, Bao Y, Zhang G. Interfacial Cooperative Assembly of Surfactants and Opposite Wettability Nanoparticles Stabilizes Water-in-Oil Emulsions at High Temperature. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2024; 40:19008-19021. [PMID: 39186591 DOI: 10.1021/acs.langmuir.4c01881] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/28/2024]
Abstract
Pickering emulsions have promising applications in the development of unconventional oil and gas resources. However, the high-temperature environment of the reservoir is not conducive to the stabilization of Pickering emulsions. In addition, the preparation of Pickering emulsions under low-energy emulsification and low-concentration emulsifier conditions is a difficult challenge. Here, we report a high-temperature resistant water-in-paraffin oil Pickering emulsion, which is synergistically stabilized by polyglycerol ester (PGE) and nanoparticles with opposite wettability (lipophilic silica and hydrophilic alumina). This emulsion can be prepared under mild stirring (500 rpm) conditions and can be stable at 140 °C for at least 30 days. The synergistic effects of surfactant, silicon nanoparticles (MSNPs) with different wettability, and alumina nanoparticles (AONPs) on the stability of both emulsions and water-oil interfacial membranes were investigated through bottle experiments, cryogenic scanning electron microscopy (cryo-SEM), optical microscopy, fluorescence microscopy, etc. The results showed that both hydrophobic MSNPs and hydrophilic AONPs are adsorbed together at the water-oil interface to stabilize the W/O emulsion, which can be prepared by 500 rpm stirring. The stability of emulsions strongly depends on the wettability of MSNPs, and the MSNP with moderate hydrophobicity (for example, aqueous phase contact angle of 136°) makes the emulsion exhibit the highest stability against aggregation and settling at elevated temperatures. The emulsion stabilization mechanism was revealed in terms of the adsorption capacity of the surfactant by MSNPs, the adsorption morphology and desorption energy of nanoparticles at the water-oil interface adsorption layer, and emulsion rheology. These findings demonstrate a novel and simple strategy to prepare Pickering W/O emulsions with high-temperature stability at low shear strength.
Collapse
Affiliation(s)
- Junjie Hu
- College of Petroleum Engineering, China University of Petroleum (East China), Qingdao 266580, China
| | - Menglong Yang
- Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences; Shandong Energy Institute; Qingdao New Energy Shandong Laboratory, Qingdao 266101, China
| | - Meng Yuan
- Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences; Shandong Energy Institute; Qingdao New Energy Shandong Laboratory, Qingdao 266101, China
| | - Ping Jiang
- College of Petroleum Engineering, China University of Petroleum (East China), Qingdao 266580, China
| | - Yan Bao
- Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences; Shandong Energy Institute; Qingdao New Energy Shandong Laboratory, Qingdao 266101, China
| | - Guicai Zhang
- College of Petroleum Engineering, China University of Petroleum (East China), Qingdao 266580, China
| |
Collapse
|
4
|
Bashash M, Wang-Pruski G, He QS, Sun X. The emulsifying capacity and stability of potato proteins and peptides: A comprehensive review. Compr Rev Food Sci Food Saf 2024; 23:e70007. [PMID: 39223759 DOI: 10.1111/1541-4337.70007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2024] [Revised: 07/29/2024] [Accepted: 08/13/2024] [Indexed: 09/04/2024]
Abstract
The potato has recently attracted more attention as a promising protein source. Potato proteins are commonly extracted from potato fruit juice, a byproduct of starch production. Potato proteins are characterized by superior techno-functional properties, such as water solubility, gel-forming, emulsifying, and foaming properties. However, commercially isolated potato proteins are often denatured, leading to a loss of these functionalities. Extensive research has explored the influence of different conditions and techniques on the emulsifying capacity and stability of potato proteins. However, there has been no comprehensive review of this topic yet. This paper aims to provide an in-depth overview of current research progress on the emulsifying capacity and stability of potato proteins and peptides, discussing research challenges and future perspectives. This paper discusses genetic diversity in potato proteins and various methods for extracting proteins from potatoes, including thermal and acid precipitation, salt precipitation, organic solvent precipitation, carboxymethyl cellulose complexation, chromatography, and membrane technology. It also covers enzymatic hydrolysis for producing potato-derived peptides and methods for identifying potato protein-derived emulsifying peptides. Furthermore, it reviews the influence of factors, such as physicochemical properties, environmental conditions, and food-processing techniques on the emulsifying capacity and stability of potato proteins and their derived peptides. Finally, it highlights chemical modifications, such as acylation, succinylation, phosphorylation, and glycation to enhance emulsifying capacity and stability. This review provides insight into future research directions for utilizing potato proteins as sustainable protein sources and high-value food emulsifiers, thereby contributing to adding value to the potato processing industry.
Collapse
Affiliation(s)
- Moein Bashash
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - Gefu Wang-Pruski
- Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, Nova Scotia, Canada
| | - Quan Sophia He
- Department of Engineering, Faculty of Agriculture, Dalhousie University, Truro, Nova Scotia, Canada
| | - Xiaohong Sun
- Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, Nova Scotia, Canada
| |
Collapse
|
5
|
Chirilă L, Stan MS, Voinea IC, Popescu A, Ene AG, Danu M, Ibănescu C, Lite MC. Biocompatibility and Antibacterial Activity of Eugenol and Copaiba Essential Oil-Based Emulsions Loaded on Cotton Textile Materials. Polymers (Basel) 2024; 16:2367. [PMID: 39204586 PMCID: PMC11359198 DOI: 10.3390/polym16162367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2024] [Revised: 08/18/2024] [Accepted: 08/20/2024] [Indexed: 09/04/2024] Open
Abstract
The present study was focused on the preparation, characterization and application onto cotton fabrics of different topical oil-in-water emulsions based on chitosan, eugenol and copaiba essential oil for potential topical applications. Different amounts of copaiba essential oil (oil phases) and eugenol were used, while the water phase consisted of hamamelis water. The designed formulations were evaluated via optical microscopy and rheological parameters assessment. The textile materials treated with the developed emulsions were analyzed in terms of antibacterial efficiency and in vitro and in vivo biocompatibility. The rheological measurements have shown that the emulsions' stability was dependent on their viscosity and structure of the colloidal systems. The emulsions remained stable at temperatures equal to or below 35 °C, but an increase in temperature led to droplet flocculation and creaming. The emulsion-treated textiles exhibited antibacterial activity against Escherichia coli and Staphylococcus aureus, and in vivo biocompatibility on the skin of guinea pigs without sensitization effects. Our study revealed that eugenol and copaiba essential oil-based emulsions loaded on cotton textile materials could be promising candidates for developing skin-friendly textiles designed for different topical applications.
Collapse
Affiliation(s)
- Laura Chirilă
- National Research and Development Institute for Textiles and Leather—INCDTP, Lucrețiu Pătrășcanu 16, 030508 Bucharest, Romania; (L.C.); (A.P.); (A.-G.E.); (M.-C.L.)
| | - Miruna S. Stan
- Department of Biochemistry and Molecular Biology, Faculty of Biology, University of Bucharest, 91–95 Splaiul Independentei, 050095 Bucharest, Romania;
| | - Ionela C. Voinea
- Department of Biochemistry and Molecular Biology, Faculty of Biology, University of Bucharest, 91–95 Splaiul Independentei, 050095 Bucharest, Romania;
| | - Alina Popescu
- National Research and Development Institute for Textiles and Leather—INCDTP, Lucrețiu Pătrășcanu 16, 030508 Bucharest, Romania; (L.C.); (A.P.); (A.-G.E.); (M.-C.L.)
| | - Alexandra-Gabriela Ene
- National Research and Development Institute for Textiles and Leather—INCDTP, Lucrețiu Pătrășcanu 16, 030508 Bucharest, Romania; (L.C.); (A.P.); (A.-G.E.); (M.-C.L.)
| | - Maricel Danu
- “Cristofor Simionescu” Faculty of Chemical Engineering and Environmental Protection, “Gheorghe Asachi” Technical University of Iasi, 73 Prof. Dr. Docent D. Mangeron Blvd, 700050 Iasi, Romania;
- “Petru Poni” Institute of Macromolecular Chemistry, 41A Grigore Ghica Vodă Str., 700487 Iasi, Romania
| | - Constanța Ibănescu
- “Cristofor Simionescu” Faculty of Chemical Engineering and Environmental Protection, “Gheorghe Asachi” Technical University of Iasi, 73 Prof. Dr. Docent D. Mangeron Blvd, 700050 Iasi, Romania;
| | - Mihaela-Cristina Lite
- National Research and Development Institute for Textiles and Leather—INCDTP, Lucrețiu Pătrășcanu 16, 030508 Bucharest, Romania; (L.C.); (A.P.); (A.-G.E.); (M.-C.L.)
| |
Collapse
|
6
|
Huang M, Xu Y, Xu L, Chen X, Ding M, Bai Y, Xu X, Zeng X. The evaluation of mixed-layer emulsions stabilized by myofibrillar protein-chitosan complex for delivering astaxanthin: Fabrication, characterization, stability and in vitro digestibility. Food Chem 2024; 440:138204. [PMID: 38134832 DOI: 10.1016/j.foodchem.2023.138204] [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: 08/31/2023] [Revised: 11/21/2023] [Accepted: 12/10/2023] [Indexed: 12/24/2023]
Abstract
Muscle protein based functional foods have been attracted great interests in novel food designing. Herein, myofibrillar protein (MP)-chitosan (CH) electrostatic complexes were employed to fabricate mixed-layer emulsions to protect and deliver astaxanthin. The MP/CH complex fabricated mixed-layer emulsions displayed higher stability against pH and temperature changes, exhibiting smaller droplet and homogenous distributions. After UV-light irradiation for 8 h, the mixed-layer emulsions had higher astaxanthin retention (69.11 %, 1:1 group). During storage, a lower degree of lipid oxidation, protein oxidation and higher astaxanthin retention were obtained, indicating desirable protections of mixed-layer emulsions. The vitro digestion reveled the mixed-layer emulsions could decrease the release of free fatty acids. Meanwhile, the bioaccessibility of astaxanthin was higher (30.43 %, 2:1 group) than monolayer emulsion. In all, the MP/CH prepared mixed-layer emulsions could protect and deliver fat-soluble bioactive compounds, and contributed to develop muscle protein based functional foods to meet the needs of slow and controlled release.
Collapse
Affiliation(s)
- Mingyuan Huang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, P.R. China
| | - Yujuan Xu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, P.R. China; School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, 230009, P.R. China
| | - Lina Xu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, P.R. China
| | - Xing Chen
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Mengzhen Ding
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, P.R. China
| | - Yun Bai
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, P.R. China
| | - Xinglian Xu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, P.R. China.
| | - Xianming Zeng
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, P.R. China
| |
Collapse
|
7
|
Huang M, Xu Y, Chen X, Xu L, Bai Y, Xu X, Zeng X. Improved emulsifying properties of water-soluble myofibrillar proteins at acidic pH conditions: Emphasizing pH-regulated electrostatic interactions with chitosan. Int J Biol Macromol 2024; 257:128557. [PMID: 38056743 DOI: 10.1016/j.ijbiomac.2023.128557] [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: 07/29/2023] [Revised: 11/13/2023] [Accepted: 11/30/2023] [Indexed: 12/08/2023]
Abstract
Water-soluble muscle protein with enhanced functionalities has attracted great interest for low-salt food design. Electrostatic interactions of chitosan (CS) with myofibrillar proteins (MP) in water-aqueous solution at acidic pHs (4.0-6.5) were investigated, and how pH regulated complex formation, microstructures, conformation changes, and emulsifying capacity was systematically explored. At pH 4.0-4.5, MP and CS were positively charged and displayed a co-soluble system, exhibiting small particles and high solubility. When the pH increased to near the isoelectric point (pI) of MP (pH 5.0-6.0), electrostatic interactions largely inhibited the aggregation of MP by forming smaller particle complexes. The flexible structures and improved amphiphilic properties promoted protein absorption at the oil-water interface, further improving the emulsion stability. When the pH increased to 6.5, large aggregates were formed causing poor functionalities. This study could provide great insights to further exploit meat-protein-based low-salt functional foods in novel food design.
Collapse
Affiliation(s)
- Mingyuan Huang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development; National Center of Meat Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and technology; Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yujuan Xu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development; National Center of Meat Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and technology; Nanjing Agricultural University, Nanjing 210095, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, PR China
| | - Xing Chen
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Lina Xu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development; National Center of Meat Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and technology; Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yun Bai
- State Key Laboratory of Meat Quality Control and Cultured Meat Development; National Center of Meat Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and technology; Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xinglian Xu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development; National Center of Meat Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and technology; Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Xianming Zeng
- State Key Laboratory of Meat Quality Control and Cultured Meat Development; National Center of Meat Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and technology; Nanjing Agricultural University, Nanjing 210095, PR China
| |
Collapse
|
8
|
Hashemi B, Assadpour E, Zhang F, Jafari SM. A comparative study of the impacts of preparation techniques on the rheological and textural characteristics of emulsion gels (emulgels). Adv Colloid Interface Sci 2023; 322:103051. [PMID: 37981462 DOI: 10.1016/j.cis.2023.103051] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2023] [Revised: 11/07/2023] [Accepted: 11/08/2023] [Indexed: 11/21/2023]
Abstract
A subtype of soft solid-like substances are emulsion gels (emulgels; EGs). These composite material's structures either consist of a network of aggregated emulsion droplets or a polymeric gel matrix that contains emulsion droplets. The product's rheological signature can be used to determine how effective it is for a specific application. The interactions between these structured system's separate components and production process, however, have a substantial impact on their rheological imprint. Therefore, rational comprehension of interdependent elements, their structural configurations, and the resulting characteristics of a system are essential for accelerating our progress techniques as well as for fine-tuning the technological and functional characteristics of the finished product. This article presents a comprehensive overview of the mechanisms and procedures of producing EGs (i.e., cold-set and heat-set) in order to determine the ensuing rheological features for various commercial applications, such as food systems. It also describes the influence of these methods on the rheological and textural characteristics of the EGs. Diverse preparation methods are the cause of the rheological-property correlations between different EGs. In many ways, EGs can be produced using various matrix polymers, processing techniques, and purposes. This may lead to various EG matrix structures and interactions between them, which in turn may affect the composition of EGs and ultimately their textural and rheological characteristics.
Collapse
Affiliation(s)
- Behnaz Hashemi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Fuyuan Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
| |
Collapse
|
9
|
Baptista S, Baptista F, Freitas F. Development of Emulsions Containing L-Ascorbic Acid and α-Tocopherol Based on the Polysaccharide FucoPol: Stability Evaluation and Rheological and Texture Assessment. COSMETICS 2023. [DOI: 10.3390/cosmetics10020056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023] Open
Abstract
The main function of vitamin C, as an antioxidant, is to combat free radicals and prevent premature aging, smoothing wrinkles and expression lines. In addition, it acts directly on depigmentation and prevention of blemishes on the skin. In this study, natural oils (30 wt.%) and α-tocopherol (2.5 wt.%) containing oil-in-water (O/W) emulsions stabilized with the bacterial fucose-rich polysaccharide FucoPol were formulated, adding L-ascorbic acid as an antioxidant. The optimized formulations were obtained with 8.0 wt.% L-ascorbic acid for the Olea europaea oil formulation (C1) with a ƞ value of 2.71 Pa.s (measured at shear rate of 2.3 s−1) and E24 = 96% and with 15 wt.% L-ascorbic acid for the Prunus amygdalus dulcis formulation (C2) with a ƞ value of 5.15 Pa.s (at a shear rate of 2.3 s−1) and E24 = 99%. The stability of the FucoPol-based formulations was investigated over 45 days at 4 °C, 20 °C, and 30 °C. The results showed that all formulations maintained the organoleptic characteristics, with pH variations (5.7–6.8 for C1, and 5.5–6.03 for C2) within the regulations for cosmetic products (4 ≤ pH ≤ 7). The accelerated stability tests proved the formulations’ stability at 4 °C with EI = 95% for C1 and EI = 100% for C2. The rheological assessment demonstrated that the formulation presents a shear-thinning and liquid-like behavior. Regarding textural parameters, formulations C1 and C2 displayed an increase in firmness and consistency with similar spreadability during the shelf life. These findings further demonstrate FucoPol’s functional properties, acting as an emulsifier and stabilizer polysaccharide in cosmetic formulations containing L-ascorbic acid.
Collapse
|
10
|
Chen X, Chu X, Li X, Cao F, Guo Q, Wang J. Non-thermal plasma modulation of the interaction between whey protein isolate and ginsenoside Rg 1 to improve the rheological and oxidative properties of emulsion. Food Res Int 2023; 165:112548. [PMID: 36869457 DOI: 10.1016/j.foodres.2023.112548] [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: 11/22/2022] [Revised: 01/25/2023] [Accepted: 01/29/2023] [Indexed: 02/04/2023]
Abstract
Molecular interaction forces regulate the interfacial properties of oil-in-water emulsion and play a key role in the rheology and stability of the emulsion in the food industry. In this study, the effects of non-thermal plasma (NTP) treatment on the structural and functional properties of whey protein isolate (WPI) and its binding interaction with ginsenoside Rg1 (GR1) were investigated. The results based on surface hydrophobicity, infrared spectroscopy and fluorescence spectroscopy test showed that the NTP treatment induced the unfolding of the structure of WPI and promoted the binding affinity between WPI and GR1. By comparing with untreated WPI (an α-helix content of 19.63 % and a β-sheet content of 31.66 %), there was a greater decrease in α-helix content and an increase in β-sheet content of WPI in N20-WPI (α-helix = 9.63 %, β-sheet = 39.63 %) and N20-WPI-GR1 (α-helix = 4.98 %, β-sheet = 48.66 %) groups. Importantly, the NTP treatment increased the interfacial adsorption and antioxidant capacity of the WPI-GR1 complexes, which contributed to the improvement of the rheological properties and oxidation stability of the emulsion. As a result, the NTP treatment could markedly improve the rheological and antioxidative properties of the WPI-GR1 complexes and the NTP-treated WPI-GR1 emulsions was more stable than that untreated. The present research indicated that NTP-treated formation of protein-saponin complexes could enhance the functional properties of the proteins, thus expanding their application as functional ingradients in nutritionally fortified food.
Collapse
Affiliation(s)
- Xianqiang Chen
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Xinyu Chu
- Co-innovation Center for the Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing 210037, China
| | - Xue Li
- Co-innovation Center for the Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing 210037, China
| | - Fuliang Cao
- Co-innovation Center for the Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing 210037, China
| | - Qirong Guo
- Co-innovation Center for the Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing 210037, China
| | - Jiahong Wang
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China; Co-innovation Center for the Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing 210037, China; Co-Innovation Center of Efficient Procession of Forest Resources, Nanjing Forestry University, Nanjing 210037, China.
| |
Collapse
|
11
|
Su J, Ma Q, Cai Y, Li H, Yuan F, Ren F, Wang P, Van der Meeren P. Incorporating surfactants within protein-polysaccharide hybrid particles for high internal phase emulsions (HIPEs): Toward plant-based mayonnaise. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
12
|
Effects of the degree of oral processing on the properties of saliva-participating emulsions: using stewed pork with brown sauce as the model. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
13
|
Huang M, Xu Y, Xu L, Bai Y, Zeng X, Zheng R, Xu X. Conformation changes and emulsifying properties of myofibrillar proteins in water: Effects of electrostatic interaction with chitosan. Food Res Int 2023; 163:112154. [PMID: 36596105 DOI: 10.1016/j.foodres.2022.112154] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Revised: 11/01/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
Great interests have been attracted toward muscle protein in a water-soluble state with improved functionality for further designing meat protein fortified low-salt functional foods. In the present study, electrostatic interaction of chitosan (CH) with myofibrillar proteins (MP) in water aqueous solution was investigated, and the linked structure changes and emulsion stabilization of MP were studied. Results showed that the electrostatic interaction inhibited MP aggregation, and smaller particle size complexes were formed at pH 6.0, leading to the loss of β-sheet contents and recovery of α-helix contents with decreasing MP/CH mixing ratio (5:1 and 1:1). The tertiary structure confirmed the conformation changes of MP in which more hydrophobic groups and active sulfhydryl groups were exposed (P < 0.05), and the fluorescence was also quenched. With decreasing mixing ratio, the droplet size of emulsion decreased (P < 0.05), while the absorbed protein content increased (P < 0.05). After 7 d of storage, complex at a ratio of 1:1 displayed desirable emulsion stability, which could be due to the improved emulsifying capacity, enhanced electrostatic repulsion and steric effects. These findings provide a better understanding of conformation changes of MP in water aqueous solution induced by electrostatic interactions at mild acidic pH and help to fabricate stable protein/polysaccharide emulsification systems for further developing meat protein-based functional food to deliver health.
Collapse
Affiliation(s)
- Mingyuan Huang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; National Center of Meat Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology; Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yujuan Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; National Center of Meat Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology; Nanjing Agricultural University, Nanjing 210095, PR China
| | - Lina Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; National Center of Meat Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology; Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yun Bai
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; National Center of Meat Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology; Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xianming Zeng
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; National Center of Meat Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology; Nanjing Agricultural University, Nanjing 210095, PR China
| | - Rui Zheng
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; National Center of Meat Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology; Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; National Center of Meat Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology; Nanjing Agricultural University, Nanjing 210095, PR China.
| |
Collapse
|
14
|
Zalazar AL, Lara VM, Gliemmo MF, Campos CA. Effect of humectants and Zygosaccharomyces bailii inoculation on the physical stability of oil-in-water emulsions modeling salad dressings. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6727-6736. [PMID: 35622938 DOI: 10.1002/jsfa.12040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/03/2022] [Revised: 04/15/2022] [Accepted: 05/27/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Salad dressing formulations include a pH within 3.2-4.1, salt and other solutes to depress water activity. The interaction between hydrocolloids and other components such as humectants determines their physical and microbiological stability. To our knowledge, the effect of commonly used solutes on physical stability and rheological characteristics of oil-in-water emulsions stabilized by xanthan gum has not been reported, and neither has the effect of a spoilage yeast on physical stability been evaluated. RESULTS The effect of different humectants (sodium chloride, glucose and xylitol) and Zygosaccharomyces bailii inoculation on the stability of oil-in-water emulsions containing different levels of xanthan gum to emulate different types of salad dressings was investigated by means of droplet size, zeta potential, rheological measurements and confocal laser scanning microscopy (CLSM). Generally, the addition of humectants strengthened the weak or strong emulsion structure, especially xylitol. Glucose or xylitol acted as stabilizers since they decreased Sauter and De Broucker diameter. On the contrary, NaCl destabilized the emulsions since it increased droplet size and exhibited the lowest absolute values of zeta potential. Inoculation with Z. bailii destabilized some emulsions since it increased Sauter and De Broucker diameter. Emulsion droplet size, polydispersity, and xanthan gum and yeast location were confirmed by CLSM imaging. CONCLUSION This study highlights the key role of humectants and xanthan gum level on physical characteristics and stability of oil-in-water emulsions. Addition of xylitol leads to an enhancement in emulsion rheology and physical stability, suggesting that it is a potential low-calorie multifunctional additive for salad dressings. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Aldana L Zalazar
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET - Universidad de Buenos Aires, Buenos Aires, Argentina
| | - Virgina M Lara
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET - Universidad de Buenos Aires, Buenos Aires, Argentina
| | - María F Gliemmo
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET - Universidad de Buenos Aires, Buenos Aires, Argentina
| | - Carmen A Campos
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET - Universidad de Buenos Aires, Buenos Aires, Argentina
| |
Collapse
|
15
|
Deacetylation and Desuccinylation of the Fucose-Rich Polysaccharide Fucopol: Impact on Biopolymer Physical and Chemical Properties. Molecules 2022; 27:molecules27217165. [DOI: 10.3390/molecules27217165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 10/17/2022] [Accepted: 10/18/2022] [Indexed: 11/05/2022] Open
Abstract
FucoPol is an acylated polysaccharide with demonstrated valuable functional properties that include a shear thinning fluid behaviour, a film-forming capacity, and an emulsion forming and stabilizing capacity. In this study, the different conditions (concentration, temperature, and time) for alkaline treatment were investigated to deacylate FucoPol. Complete deacetylation and desuccinylation was achieved with 0.02 M NaOH, at 60 °C for 15 min, with no significant impact on the biopolymer’s sugar composition, pyruvate content, and molecular mass distribution. FucoPol depyruvylation by acid hydrolysis was attempted, but it resulted in a very low polymer recovery. The effect of the ionic strength, pH, and temperature on the deacetylated/desuccinylated polysaccharide, d-FucoPol, was evaluated, as well as its emulsion and film-forming capacity. d-FucoPol aqueous solutions maintained the shear thinning behaviour characteristic of FucoPol, but the apparent viscosity decreased significantly. Moreover, contrary to FucoPol, whose solutions were not affected by the media’s ionic strength, the d-FucoPol solutions had a significantly higher apparent viscosity for a higher ionic strength. On the other hand, the d-FucoPol solutions were not affected by the pH in the range of 3.6–11.5, while FucoPol had a decreased viscosity for acidic pH values and for a pH above 10.5. Although d-FucoPol displayed an emulsification activity for olive oil similar to that of FucoPol (98 ± 0%) for an oil-to-water ratio of 2:3, the emulsions were less viscous. The d-FucoPol films were flexible, with a higher Young′s modulus (798 ± 152 MPa), a stress at the break (22.5 ± 2.5 MPa), and an elongation at the break (9.3 ± 0.7%) than FucoPol (458 ± 32 MPa, 15.5 ± 0.3 MPa and 8.1 ± 1.0%, respectively). Given these findings, d-FucoPol arises as a promising novel biopolymer, with distinctive properties that may render it useful for utilization as a suspending or emulsifier agent, and as a barrier in coatings and packaging films.
Collapse
|
16
|
Homayoonfal M, Mousavi M, Kiani H, Askari G, Desobry S, Arab-Tehrany E. Modifying the Stability and Surface Characteristic of Anthocyanin Compounds Incorporated in the Nanoliposome by Chitosan Biopolymer. Pharmaceutics 2022; 14:1622. [PMID: 36015248 PMCID: PMC9414094 DOI: 10.3390/pharmaceutics14081622] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 07/25/2022] [Accepted: 07/28/2022] [Indexed: 01/25/2023] Open
Abstract
In this study, a novel approach was investigated to improve the stability of anthocyanin compounds (AC) by encapsulating them in nanoliposomes resulting from rapeseed lecithin alongside chitosan coating. The results indicate that the particle size, electrophoretic mobility, encapsulation efficiency, and membrane fluidity of nanoliposomes containing anthocyanin compounds were 132.41 nm, -3.26 µm·cm/V·S, 42.57%, and 3.41, respectively, which changed into 188.95 nm, +4.80 µm·cm/V·S, 61.15%, and 2.39 after coating with chitosan, respectively. The results also suggest improved physical and chemical stability of nanoliposomes after coating with chitosan. TEM images demonstrate the produced particles were spherical and had a nanoscale, where the existence of a chitosan layer around the nanoparticles was visible. Shear rheological tests illustrate that the flow behavior of nanoliposomes was altered from Newtonian to shear thinning following chitosan incorporation. Further, chitosan diminished the surface area of the hysteresis loop (thixotropic behavior). The oscillatory rheological tests also show the presence of chitosan led to the improved mechanical stability of nanoliposomes. The results of the present study demonstrate that chitosan coating remarkably improved encapsulation efficiency, as well as the physical and mechanical stability of nanoliposomes. Thus, coating AC-nanoliposomes with chitosan is a promising approach for effective loading of AC and enhancing their stability to apply in the pharmaceutic and food industries.
Collapse
Affiliation(s)
- Mina Homayoonfal
- Bioprocessing and Biodetection Lab (BBL), Department of Food Science and Technology, University of Tehran, Karaj 999067, Iran; (M.H.); (M.M.); (H.K.); (G.A.)
| | - Mohammad Mousavi
- Bioprocessing and Biodetection Lab (BBL), Department of Food Science and Technology, University of Tehran, Karaj 999067, Iran; (M.H.); (M.M.); (H.K.); (G.A.)
| | - Hossein Kiani
- Bioprocessing and Biodetection Lab (BBL), Department of Food Science and Technology, University of Tehran, Karaj 999067, Iran; (M.H.); (M.M.); (H.K.); (G.A.)
| | - Gholamreza Askari
- Bioprocessing and Biodetection Lab (BBL), Department of Food Science and Technology, University of Tehran, Karaj 999067, Iran; (M.H.); (M.M.); (H.K.); (G.A.)
| | - Stephane Desobry
- Laboratoire d’Ingénierie des Biomolécules (LIBio), Université de Lorraine, 2 Avenue de la Forêt de Haye, TSA 40602, CEDEX, 54518 Vandoeuvre-lès-Nancy, France
| | - Elmira Arab-Tehrany
- Laboratoire d’Ingénierie des Biomolécules (LIBio), Université de Lorraine, 2 Avenue de la Forêt de Haye, TSA 40602, CEDEX, 54518 Vandoeuvre-lès-Nancy, France
| |
Collapse
|
17
|
The adsorption characteristics of 2D fibril and 3D hydrogel aggregates at the O/W interface combining molecular dynamics simulation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107537] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
18
|
Huang M, Xu Y, Xu L, Bai Y, Xu X. Interactions of water-soluble myofibrillar protein with chitosan: Phase behavior, microstructure and rheological properties. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103013] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
19
|
Optimization of Multiple W 1/O/W 2 Emulsions Processing for Suitable Stability and Encapsulation Efficiency. Foods 2022; 11:foods11091367. [PMID: 35564093 PMCID: PMC9103989 DOI: 10.3390/foods11091367] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 04/29/2022] [Accepted: 05/06/2022] [Indexed: 12/04/2022] Open
Abstract
Double emulsions are a type of multiple emulsions, which can be defined as a multicompartmentalized system where the droplets are dispersed into the continuous phase containing other emulsions. Although double food-grade emulsions have been manufactured, there is a lack of scientific background related to the influence of different processing conditions. This work analyses the influence of processing variables in (W1/O/W2) double emulsions: passes through the valve homogenizer, pressure applied, lipophilic emulsifier concentration, the ratio between the continuous phase (W2) and the primary emulsion (W1/O), and the incorporation of xanthan gum (XG) as a stabilizer. The results obtained show that these emulsions can be obtained after selecting suitable processing conditions, making them easily scalable in industrial processes. In terms of droplet size distribution, the input of higher energy to the system (20 MPa) during emulsification processing led to emulsions with smaller droplet sizes (D3,2). However, more monodispersed emulsions were achieved when the lowest pressure (5 MPa) was used. As for the number of passes, the optimal (emulsions more monodispersed and smaller droplet sizes) was found around 2–3 passes, regardless of the valve homogenizer pressure. However, emulsions processed at 20 MPa involved lower encapsulation efficiency (EE) than emulsions processed at 5 MPa (87.3 ± 2.3 vs. 96.1 ± 1.8, respectively). The addition of XG led to more structured emulsions, and consequently, their kinetic stability increased. The results obtained indicated that a correct formulation of these W1/O/W2 double emulsions allowed the optimal encapsulation of both hydrophilic and lipophilic bioactive compounds. Thus, the development of food matrices, in the form of multiple emulsions, would allow the encapsulation of bioactive compounds, which would result in the development of novelty food products.
Collapse
|
20
|
Micro/nano emulsion delivery systems: Effects of potato protein/chitosan complex on the stability, oxidizability, digestibility and β - carotene release characteristics of the emulsion. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102980] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
|
21
|
Effects of psyllium husk powder on the emulsifying stability, rheological properties, microstructure, and oxidative stability of oil-in-water emulsions. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
22
|
Santos MA, Okuro PK, Fonseca LR, Cunha RL. Protein-based colloidal structures tailoring techno- and bio-functionality of emulsions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107384] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
|
23
|
Lomolino G, Vincenzi S, Zannoni S, Marangon M, De Iseppi A, Curioni A. Emulsifying activity of potato proteins in the presence of k-carrageenan at different pH conditions. Food Chem X 2022; 13:100232. [PMID: 35498974 PMCID: PMC9039935 DOI: 10.1016/j.fochx.2022.100232] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 01/19/2022] [Accepted: 01/24/2022] [Indexed: 11/16/2022] Open
Abstract
The emulsifying activity of potato proteins was tested in different conditions. Potato proteins presented a higher emulsifying activity at pH 4.8. Electrostatic attraction occurs between Potato proteins and k-carrageenan at pH 3. k-carrageenan strengthens the structure of Potato proteins - stabilised emulsions.
Oil in Water (3:1) emulsions were prepared using potato proteins in the presence or absence of 0.2% k-carrageenan at different pH conditions (3.0, 7.0, and 4.8). These emulsions showed different droplet sizes, stability, appearance, and rheological properties. The best emulsion stability was achieved combining potato proteins and k-carrageenan at pH 3.0, where uniform and small oil droplets (30 µm) were observed. The rheological properties of the emulsions were also different. The highest viscosity and G’ were shown by the emulsion prepared with the addition of k-carrageenan at pH 3.0, this being attributed to the onset of a gel-like viscoelastic structure in these conditions. SDS-PAGE indicated that the superior properties of the emulsion prepared with k-carrageenan at pH 3.0 can be attributed to an electrostatic interaction between the positively charged potato proteins and the anionic polysaccharide. This interaction allowed the formation of a strong molecular network able to stabilize the system.
Collapse
Affiliation(s)
- Giovanna Lomolino
- Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE), University of Padua, Viale dell'Università, 16, 35020, Legnaro, Padova, Italy
| | - Simone Vincenzi
- Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE), University of Padua, Viale dell'Università, 16, 35020, Legnaro, Padova, Italy
| | - Stefania Zannoni
- Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE), University of Padua, Viale dell'Università, 16, 35020, Legnaro, Padova, Italy
| | - Matteo Marangon
- Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE), University of Padua, Viale dell'Università, 16, 35020, Legnaro, Padova, Italy
| | - Alberto De Iseppi
- Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE), University of Padua, Viale dell'Università, 16, 35020, Legnaro, Padova, Italy
| | - Andrea Curioni
- Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE), University of Padua, Viale dell'Università, 16, 35020, Legnaro, Padova, Italy
| |
Collapse
|
24
|
Batista CM, de Queiroz LA, Alves ÂV, Reis EC, Santos FA, Castro TN, Lima BS, Araújo AN, Godoy CA, Severino P, Cano A, Santini A, Capasso R, de Albuquerque Júnior RL, Cardoso JC, Souto EB. Photoprotection and skin irritation effect of hydrogels containing hydroalcoholic extract of red propolis: A natural pathway against skin cancer. Heliyon 2022; 8:e08893. [PMID: 35198766 PMCID: PMC8842011 DOI: 10.1016/j.heliyon.2022.e08893] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 09/30/2021] [Accepted: 01/29/2022] [Indexed: 12/13/2022] Open
Abstract
The use of natural products in sunscreen formulations as a prophylactic measure against skin cancer is receiving special attention attributed to the photoprotective and antioxidant properties of their chemical components. In this work, we describe the development of topical hydrogel formulations containing hydroalcoholic extract of red propolis (HERP), and the evaluation of the dermal sensitizing effect of the developed products. Sunscreen formulations composed of HERP in different concentrations (1.5, 2.5 or 3.5% w/w) alone or in combination with a chemical (octyl methoxycinnamate) and/or physical (titanium dioxide) filters were developed using poloxamer 407 as gel basis. The preliminary and accelerated stability tests, texture analysis and spreadability tests were performed. All formulations revealed to be stable in preliminary stability assessment. The formulations containing HERP 1.5 and 2.5% alone or associated with the filters showed intense modifications during accelerated stability test, which were confirmed by rheological analyses. The incorporation of HERP and filters in the poloxamer hydrogel decreased the toughness of product (p < 0.05) and the formulation containing HERP alone presented the lowest adhesivity (p < 0.001). The incorporation of HERP in the hydrogel decreased the poloxamer transition temperature, showing different rheological behavior with the increase of HERP concentration. The developed formulations were stable, exhibited non-Newtonian and pseudoplastic behavior, showing in vivo skin compatibility and no skin irritancy.
Collapse
Affiliation(s)
- Cinthia M. Batista
- Biotechnological Postgraduate Program, University of Tiradentes (Unit), Av. Murilo Dantas 300, 49010-390, Aracaju, Brazil
| | - Luma A. de Queiroz
- Biotechnological Postgraduate Program, University of Tiradentes (Unit), Av. Murilo Dantas 300, 49010-390, Aracaju, Brazil
| | - Ângela V.F. Alves
- Biotechnological Postgraduate Program, University of Tiradentes (Unit), Av. Murilo Dantas 300, 49010-390, Aracaju, Brazil
| | - Elisiane C.A. Reis
- Institute of Technology and Research (ITP), University of Tiradentes (Unit), Av. Murilo Dantas 300, 49010-390, Aracaju, Brazil
| | - Fagne A. Santos
- Biotechnological Postgraduate Program, University of Tiradentes (Unit), Av. Murilo Dantas 300, 49010-390, Aracaju, Brazil
| | - Tailaine N. Castro
- Biotechnological Postgraduate Program, University of Tiradentes (Unit), Av. Murilo Dantas 300, 49010-390, Aracaju, Brazil
| | - Bruno S. Lima
- Department of Pharmacy, Federal University of Sergipe, Aracaju, Sergipe, Brazil
| | - Adriano N.S. Araújo
- Department of Pharmacy, Federal University of Sergipe, Aracaju, Sergipe, Brazil
| | - Charles A.P. Godoy
- Biotechnological Postgraduate Program, University of Tiradentes (Unit), Av. Murilo Dantas 300, 49010-390, Aracaju, Brazil
| | - Patricia Severino
- Biotechnological Postgraduate Program, University of Tiradentes (Unit), Av. Murilo Dantas 300, 49010-390, Aracaju, Brazil
- Institute of Technology and Research (ITP), University of Tiradentes (Unit), Av. Murilo Dantas 300, 49010-390, Aracaju, Brazil
| | - Amanda Cano
- Department of Pharmacy, Pharmaceutical Technology and Physical Chemistry, Faculty of Pharmacy, University of Barcelona, 08028, Barcelona, Spain
- Institute of Nanoscience and Nanotechnology, Universitat de Barcelona, 08028, Barcelona, Spain
| | - Antonello Santini
- Department of Pharmacy, University of Napoli Federico II, 80131, Napoli, Italy
| | - Raffaele Capasso
- Department of Agricultural Sciences, University of Naples Federico II, 80055, Portici, Naples, Italy
| | - Ricardo L.C. de Albuquerque Júnior
- Biotechnological Postgraduate Program, University of Tiradentes (Unit), Av. Murilo Dantas 300, 49010-390, Aracaju, Brazil
- Institute of Technology and Research (ITP), University of Tiradentes (Unit), Av. Murilo Dantas 300, 49010-390, Aracaju, Brazil
| | - Juliana C. Cardoso
- Biotechnological Postgraduate Program, University of Tiradentes (Unit), Av. Murilo Dantas 300, 49010-390, Aracaju, Brazil
- Institute of Technology and Research (ITP), University of Tiradentes (Unit), Av. Murilo Dantas 300, 49010-390, Aracaju, Brazil
- Corresponding author.
| | - Eliana B. Souto
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
- CEB—Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
- LABBELS—Associate Laboratory, Braga, Guimarães, Portugal
- Corresponding author.
| |
Collapse
|
25
|
Gelley S, Lankry H, Glusac J, Fishman A. Yeast-derived potato patatins: Biochemical and biophysical characterization. Food Chem 2022; 370:130984. [PMID: 34509145 DOI: 10.1016/j.foodchem.2021.130984] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 08/09/2021] [Accepted: 08/27/2021] [Indexed: 11/04/2022]
Abstract
Potato patatin is considered a valuable plant protein by the food industry for its exceptional functional properties and nutritional value. Nonetheless, it has not been widely used due to its low abundance in potatoes and high cost. Pichia pastoris was utilized for expression of patatin to overcome agricultural limitations. Biochemical and biophysical characterization of Patatin-B2 (rPatB2) and Patatin-17 (rPat17) is described. rPatB2 and rPat17 had higher zeta potential and superior solubility at various pH conditions in comparison with commercial patatin, whereas particle size distribution was similar. Inflection temperatures were higher than potato isolated patatins. Antioxidant capacity of rPatB2 and rPat17 was similar to that of commercial patatin and the specific enzymatic activity of rPatB2 was 5-fold higher than rPat17 and patatins isolated from potato. Results indicate yeast-derived patatin properties are comparable to patatins from potatoes, suggesting their potential use in various plant-based products such as meat and dairy analogues.
Collapse
Affiliation(s)
- Sivan Gelley
- Department of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel
| | - Hodaya Lankry
- Department of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel
| | - Jovana Glusac
- Department of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel
| | - Ayelet Fishman
- Department of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel.
| |
Collapse
|
26
|
Gao T, Zhao X, Li R, Bassey A, Bai Y, Ye K, Deng S, Zhou G. Synergistic effects of polysaccharide addition-ultrasound treatment on the emulsified properties of low-salt myofibrillar protein. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107143] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
27
|
Extraction of the Bacterial Extracellular Polysaccharide FucoPol by Membrane-Based Methods: Efficiency and Impact on Biopolymer Properties. Polymers (Basel) 2022; 14:polym14030390. [PMID: 35160380 PMCID: PMC8838009 DOI: 10.3390/polym14030390] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 01/08/2022] [Accepted: 01/17/2022] [Indexed: 02/06/2023] Open
Abstract
In this study, membrane-based methods were evaluated for the recovery of FucoPol, the fucose-rich exopolysaccharide (EPS) secreted by the bacterium Enterobacter A47, aiming at reducing the total water consumption and extraction time, while keeping a high product recovery, thus making the downstream procedure more sustainable and cost-effective. The optimized method involved ultrafiltration of the cell-free supernatant using a 30 kDa molecular weight cut-off (MWCO) membrane that allowed for a 37% reduction of the total water consumption and a 55% reduction of the extraction time, compared to the previously used method (diafiltration-ultrafiltration with a 100 kDa MWCO membrane). This change in the downstream procedure improved the product’s recovery (around 10% increase) and its purity, evidenced by the lower protein (8.2 wt%) and inorganic salts (4.0 wt%) contents of the samples (compared to 9.3 and 8.6 wt%, respectively, for the previously used method), without impacting FucoPol’s sugar and acyl groups composition, molecular mass distribution or thermal degradation profile. The biopolymer’s emulsion-forming and stabilizing capacity was also not affected (emulsification activity (EA) with olive oil, at a 2:3 ratio, of 98 ± 0% for all samples), while the rheological properties were improved (the zero-shear viscosity increased from 8.89 ± 0.62 Pa·s to 17.40 ± 0.04 Pa·s), which can be assigned to the higher purity degree of the extracted samples. These findings demonstrate a significant improvement in the downstream procedure raising FucoPol’s recovery, while reducing water consumption and operation time, key criteria in terms of process economic and environmental sustainability. Moreover, those changes improved the biopolymer’s rheological properties, known to significantly impact FucoPol’s utilization in cosmetic, pharmaceutical or food products.
Collapse
|
28
|
Effect of ultrasound assisted emulsification in the production of Pickering emulsion formulated with chitosan self-assembled particles: Stability, macro, and micro rheological properties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112595] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
29
|
Han Z, Li X, Liu Y, Yue X, Wu Z, Shao JH. The evolution of pork myosin aggregates and the relationship between aggregation modes and microstructures of O/W emulsions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106825] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
30
|
Chang C, Gao Y, Su Y, Gu L, Li J, Yang Y. Influence of chitosan on the emulsifying properties of egg yolk hydrolysates: study on creaming, thermal and oxidative stability. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4691-4698. [PMID: 33537985 DOI: 10.1002/jsfa.11114] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Revised: 12/20/2020] [Accepted: 02/04/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Egg yolk, as a natural emulsifier, is widely used in high-oil-phase food systems, such as mayonnaise and salad. However, the application of egg yolk in an oil-in-water system is still limited due to poor emulsifying stability. To improve the emulsifying capacity of egg yolk, the effect of chitosan addition sequence and concentration on emulsifying properties (creaming stability, thermal tolerance and oxidation resistance) of egg yolk hydrolysates were investigated. RESULTS Stacking sequence of multilayer materials has an influence on properties of composite emulsions. The composite emulsions with egg yolk hydrolysis dominate at the interface (functioning on reducing interfacial tension), and chitosan layered on the surface (providing steric hindrance) displayed better stability. Little chitosan addition (0.5 g × kg-1 , w/w) was unhelpful for the dispersion of emulsion droplets as a result of bridging flocculation. At a chitosan concentration of 2 g kg-1 (w/w), the composite emulsion possesses the best stability. When chitosan concentration was higher than 2 g kg-1 (w/w), depletion flocculation would occur. Hydrolyzed egg yolk prepared composite emulsions possessed better thermal resistance, but with poorer oxidative stability as compared to natural egg yolk. In combination with chitosan it also displayed a negative effect on the oxidative stability of the emulsion system. CONCLUSION The research revealed the effect of chitosan addition on the physical and chemical stability of emulsions prepared with egg yolk hydrolysates. The results could provide guidance on expanding the application of egg yolk as an emulsifier in water-abundant food systems such as beverages. © 2021 Society of Chemical Industry.
Collapse
Affiliation(s)
- Cuihua Chang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Yang Gao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
- DSM (China) Limited, Free Trade Pilot Zone, Shanghai, China
| | - Yujie Su
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Luping Gu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Junhua Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Yanjun Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| |
Collapse
|
31
|
Miao J, Xu N, Cheng C, Zou L, Chen J, Wang Y, Liang R, McClements DJ, Liu W. Fabrication of polysaccharide-based high internal phase emulsion gels: Enhancement of curcumin stability and bioaccessibility. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106679] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
|
32
|
Bai Y, Zeng X, Zhang C, Zhang T, Wang C, Han M, Zhou G, Xu X. Effects of high hydrostatic pressure treatment on the emulsifying behavior of myosin and its underlying mechanism. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111397] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
33
|
Theochari I, Mitsou E, Nikolic I, Ilic T, Dobricic V, Pletsa V, Savic S, Xenakis A, Papadimitriou V. Colloidal nanodispersions for the topical delivery of Ibuprofen: Structure, dynamics and bioperformances. J Mol Liq 2021. [DOI: 10.1016/j.molliq.2021.116021] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|
34
|
Effect of high pressure-treated wheat starch as a fat replacer on the physical and rheological properties of reduced-fat O/W emulsions. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102702] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
35
|
Soares LDS, Tonole B, Milião GL, Teixeira ÁVNDC, Coimbra JSDR, de Oliveira EB. Aqueous solutions of glycolic, propionic, or lactic acid in substitution of acetic acid to prepare chitosan dispersions: a study based on rheological and physicochemical properties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:1797-1807. [PMID: 33897016 DOI: 10.1007/s13197-020-04691-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/24/2020] [Accepted: 08/04/2020] [Indexed: 10/23/2022]
Abstract
Chitosan (CH) is a biopolymer derived from chitin, which is the second most abundant polysaccharide in nature, after cellulose. Their functional groups -NH2 and -OH can form intermolecular interactions with water and other molecules, enabling a variety of applications for CH. -NH2 groups become protonated in acidic solutions, causing an increase in electrostatic repulsion between CH chains, which facilitates their dispersion in aqueous media. Aqueous solutions of acetic acid and/or acetates buffers have been used to disperse CH, but may not be adequate for technological applications, espeacially because of the strong flavor this acid confers to formulations. In this study, 0.125; 0.250; 0.500; 0.750 and 1.000 g (100 g)-1 CH dispersions were prepared in acidic aqueous media (50 mmol L-1), not only with acetic (AA), but also with glycolic (GA), propionic (PA), or lactic (LA), acid aiming to evaluate the effects of biopolymer concentration and type of organic acid on: electrical conductivity, pH, density and rheological characteristics of dispersions. Moreover, ζ potential values of CH chains dispersed in these acidic aqueous media were assessed. pH, density and consistency index were influenced by the biopolymer concentration, but not by the acid type. At a given biopolymer concentration, ζ potential signs (+) and values suggested that electrostatic interactions between CH chains and counter-anions occurred, regardless of the type of the organic acid. Thus, at least from a physicochemical point of view, GA, PA or LA showed to be suitable to replace AA when preparing dispersions containing from 0.125 to 1.000 g (100 g)-1 CH for technological purposes, such as thickening or stabilizer in formulated food products.
Collapse
Affiliation(s)
- Lucas de Souza Soares
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Av. Peter Henry Rolfs, s/n, Campus Universitário, Viçosa, MG 36570-000 Brazil
| | - Bruna Tonole
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Av. Peter Henry Rolfs, s/n, Campus Universitário, Viçosa, MG 36570-000 Brazil
| | - Gustavo Leite Milião
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Av. Peter Henry Rolfs, s/n, Campus Universitário, Viçosa, MG 36570-000 Brazil
| | | | - Jane Sélia Dos Reis Coimbra
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Av. Peter Henry Rolfs, s/n, Campus Universitário, Viçosa, MG 36570-000 Brazil
| | - Eduardo Basílio de Oliveira
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Av. Peter Henry Rolfs, s/n, Campus Universitário, Viçosa, MG 36570-000 Brazil
| |
Collapse
|
36
|
Levy R, Okun Z, Davidovich-Pinhas M, Shpigelman A. Utilization of high-pressure homogenization of potato protein isolate for the production of dairy-free yogurt-like fermented product. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106442] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
37
|
Kang J, Kim YH, Choi SJ, Rho SJ, Kim YR. Improving the Stability and Curcumin Retention Rate of Curcumin-Loaded Filled Hydrogel Prepared Using 4αGTase-Treated Rice Starch. Foods 2021; 10:150. [PMID: 33450818 PMCID: PMC7828239 DOI: 10.3390/foods10010150] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 01/08/2021] [Accepted: 01/08/2021] [Indexed: 12/29/2022] Open
Abstract
In this study, 4-α-glucanotransferase (4αGTase)-treated rice starch (GS) was added after 1-h (1 GS) and 96-h (96 GS) treatments to the aqueous phase of a curcumin-loaded emulsion to produce filled hydrogels (1 GS-FH and 96 GS-FH, respectively). The relative protective effects of the FH system, native rice starch-based filled hydrogel (RS-FH), and emulsion without starch (EM), on curcumin were evaluated based on ultraviolet (UV) stability and simulated gastrointestinal studies. The UV stability and curcumin retention after in vitro digestion of the filled hydrogels (FH) samples were greater than those of the EM samples. RS-FH showed a 2.28-fold improvement in UV stability over EM due to the higher viscosity of RS. 1 GS-FH and 96 GS-FH increased curcumin retention by 2.31- and 2.60-fold, respectively, and the microstructure of 96 GS-FH, determined using confocal laser microscopy, remained stable even after the stomach phase. These effects were attributed to the molecular structure of GS, with decreased amylopectin size and amylose content resulting from the enzyme treatment. The encapsulation of lipids within the GS hydrogel particles served to protect and deliver the curcumin component, suggesting that GS-FH can be applied to gel-type food products and improve the chemical stability of curcumin.
Collapse
Affiliation(s)
- Jihyun Kang
- Department of Biosystems Engineering, Seoul National University, Seoul 08826, Korea;
| | - Ye-Hyun Kim
- Division of Applied Food System, Major of Food Science & Technology, Seoul Women’s University, Seoul 01797, Korea; (Y.-H.K.); (S.-J.C.)
| | - Soo-Jin Choi
- Division of Applied Food System, Major of Food Science & Technology, Seoul Women’s University, Seoul 01797, Korea; (Y.-H.K.); (S.-J.C.)
| | - Shin-Joung Rho
- Center for Food and Bioconvergence, Seoul National University, Seoul 08826, Korea
| | - Yong-Ro Kim
- Department of Biosystems Engineering, Seoul National University, Seoul 08826, Korea;
- Center for Food and Bioconvergence, Seoul National University, Seoul 08826, Korea
- Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea
- Global Smart Farm Convergence Major, Seoul National University, Seoul 08826, Korea
| |
Collapse
|
38
|
Gelatin enhances the flavor of chicken broth: A perspective on the ability of emulsions to bind volatile compounds. Food Chem 2020; 333:127463. [DOI: 10.1016/j.foodchem.2020.127463] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2020] [Revised: 06/25/2020] [Accepted: 06/28/2020] [Indexed: 11/19/2022]
|
39
|
Sharkawy A, Barreiro MF, Rodrigues AE. Chitosan-based Pickering emulsions and their applications: A review. Carbohydr Polym 2020; 250:116885. [DOI: 10.1016/j.carbpol.2020.116885] [Citation(s) in RCA: 67] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 06/25/2020] [Accepted: 08/01/2020] [Indexed: 01/06/2023]
|
40
|
Rheological approaches as a tool for the development and stability behaviour of protein-stabilized emulsions. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105719] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
|
41
|
Development of food-grade Pickering emulsions stabilized by a biological macromolecule (xanthan gum) and zein. Int J Biol Macromol 2020; 153:747-754. [DOI: 10.1016/j.ijbiomac.2020.03.078] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2020] [Revised: 02/23/2020] [Accepted: 03/10/2020] [Indexed: 01/27/2023]
|
42
|
Domian E, Szczepaniak M. Rheological behavior of concentrated emulsions containing carotenoids with different polarity. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109827] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
43
|
The Effect of Eugenol and Chitosan Concentration on the Encapsulation of Eugenol Using Whey Protein–Maltodextrin Conjugates. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10093205] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Eugenol has many functional properties for food and pharmaceutical purposes, especially as an antimicrobial agent. However, its use is constrained by its volatility and shelf life because it is easily degraded due to temperature, oxidation, and light. Research on encapsulation technology using biopolymers is still required to obtain the appropriate formulation in a eugenol delivery system. The aims of this research were to develop a new formulation of protein and polysaccharides in eugenol encapsulation and to determine the effect of eugenol and chitosan concentration on the characteristics of the emulsions and spray-dried powder produced. In this study, eugenol was encapsulated in whey protein–maltodextrin conjugates and chitosan through the double layer encapsulation method. The emulsions which were prepared with 2.0% eugenol were relatively more stable than those of 1.0% eugenol based on the polydispersity index and zeta potential values. Spray-dried powder which was prepared using an emulsion of 2.0% w/w eugenol and 0.33% w/w chitosan had the highest eugenol loading. The presence of chitosan resulted in more stable emulsions based on their zeta potential values, improved thermal stability of eugenol, increased eugenol loading to become twice as much as the loading obtained without chitosan, and modified release profile of eugenol from the spray-dried powders.
Collapse
|
44
|
Assembling of the interfacial layer affects the physical and oxidative stability of faba bean protein-stabilized oil-in-water emulsions with chitosan. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105614] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
45
|
Effects of nanoemulsion-based edible coatings with composite mixture of rosemary extract and ε-poly-l-lysine on the shelf life of ready-to-eat carbonado chicken. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105576] [Citation(s) in RCA: 56] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
|
46
|
Wang C, Chang T, Zhang D, Ma C, Chen S, Li H. Preparation and characterization of potato protein-based microcapsules with an emphasis on the mechanism of interaction among the main components. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2866-2872. [PMID: 31960976 DOI: 10.1002/jsfa.10277] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/25/2019] [Revised: 01/14/2020] [Accepted: 01/21/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Potato protein (PP) has promising potential for utilization in food applications due to its high nutritive value and functional properties. Grapeseed oil (GO) is rich in unsaturated fatty acids and antioxidant active ingredients. However, its application is limited because of low stability and high volatility. In order to overcome such problems, PP-based microcapsules encapsulating GO were produced by complex coacervation, and characterized using optical, thermodynamic and spectroscopic analyses. RESULTS Results indicated that a ratio of GO/PP of 1:2 led to the best encapsulation effect with the maximum microencapsulation efficiency and yield. Intact and nearly spherical microcapsules were observed from scanning electron microscopy images. Results of thermogravimetry demonstrated that thermal resistance was increased in the microencapsulated GO, indicating that PP-based microcapsules could be a good way to protect the thermal stability of GO. Fourier transform infrared spectra indicated that hydrogen bonding and covalent crosslinking might occur among wall materials, but a physical interaction between GO and wall materials. CONCLUSIONS PP can be successfully used to encapsulate GO when combined with chitosan, indicating that PP-based microcapsules have potential for application in encapsulating liquid oils with functional properties. A schematic diagram of possible interactions was constructed to better understand the mechanism of formation of the microcapsules. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Chenjie Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Tong Chang
- Zibo Center for Disease Control and Prevention, Zibo, China
| | - Dongliang Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Chengye Ma
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Shanfeng Chen
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Hongjun Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
- Laoling Xisen Potato Industry Group Co. Ltd, Laoling, China
| |
Collapse
|
47
|
Pinem MP, Wardhono EY, Nadaud F, Clausse D, Saleh K, Guénin E. Nanofluid to Nanocomposite Film: Chitosan and Cellulose-Based Edible Packaging. NANOMATERIALS (BASEL, SWITZERLAND) 2020; 10:E660. [PMID: 32252287 PMCID: PMC7221946 DOI: 10.3390/nano10040660] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Revised: 03/09/2020] [Accepted: 03/20/2020] [Indexed: 11/16/2022]
Abstract
Chitosan (CH)-based materials are compatible to form biocomposite film for food packaging applications. In order to enhance water resistance and mechanical properties, cellulose can be introduced to the chitosan-based film. In this work, we evaluate the morphology and water resistance of films prepared from chitosan and cellulose in their nanoscale form and study the phenomena underlying the film formation. Nanofluid properties are shown to be dependent on the particle form and drive the morphology of the prepared film. Film thickness and water resistance (in vapor or liquid phase) are clearly enhanced by the adjunction of nanocrystalline cellulose.
Collapse
Affiliation(s)
- Mekro Permana Pinem
- Chemical Engineering Department, University of Sultan Ageng Tirtayasa, Jl Jendral Sudirman km 3, Cilegon 42435, Banten, Indonesia;
- Integrated Transformations of Renewable Matter Laboratory (EA TIMR 4297 UTC-ESCOM), Sorbonne Universités, Université de Technologie de Compiègne, rue du Dr Schweitzer, 60200 Compiègne, France; (D.C.); (K.S.)
| | - Endarto Yudo Wardhono
- Chemical Engineering Department, University of Sultan Ageng Tirtayasa, Jl Jendral Sudirman km 3, Cilegon 42435, Banten, Indonesia;
| | - Frederic Nadaud
- Service d’Analyse Physico-Chimique (SAPC), Sorbonne Universités, Université de Technologie de Compiègne, rue du Dr Schweitzer, 60200 Compiègne, France;
| | - Danièle Clausse
- Integrated Transformations of Renewable Matter Laboratory (EA TIMR 4297 UTC-ESCOM), Sorbonne Universités, Université de Technologie de Compiègne, rue du Dr Schweitzer, 60200 Compiègne, France; (D.C.); (K.S.)
| | - Khashayar Saleh
- Integrated Transformations of Renewable Matter Laboratory (EA TIMR 4297 UTC-ESCOM), Sorbonne Universités, Université de Technologie de Compiègne, rue du Dr Schweitzer, 60200 Compiègne, France; (D.C.); (K.S.)
| | - Erwann Guénin
- Integrated Transformations of Renewable Matter Laboratory (EA TIMR 4297 UTC-ESCOM), Sorbonne Universités, Université de Technologie de Compiègne, rue du Dr Schweitzer, 60200 Compiègne, France; (D.C.); (K.S.)
| |
Collapse
|
48
|
Su J, Guo Q, Chen Y, Dong W, Mao L, Gao Y, Yuan F. Characterization and formation mechanism of lutein pickering emulsion gels stabilized by β-lactoglobulin-gum arabic composite colloidal nanoparticles. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105276] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
49
|
Abreu FOMDS, Costa EF, Cardial MRL, André WPP. Polymeric nanoemulsions enriched with Eucalyptus citriodora essential oil. POLIMEROS 2020. [DOI: 10.1590/0104-1428.00920] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
|
50
|
Harutyunyan L, Harutyunyan R, Gabrielyan G, Lasareva E. Modification of chitosan and chitosan succinate by surfactants and investigation of their properties. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2019.123622] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|