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Ma MY, Wu FY, Xu YP, Mu GQ, Qian F, Zhu XM. Study on the interaction mechanism of whey protein isolate with phosphatidylcholine: By multispectral methods and molecular docking. J Food Sci 2024; 89:4109-4122. [PMID: 38957103 DOI: 10.1111/1750-3841.17175] [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: 01/09/2024] [Revised: 05/17/2024] [Accepted: 05/30/2024] [Indexed: 07/04/2024]
Abstract
The elucidation of the interaction mechanism between phospholipids and milk proteins within emulsions is pivotal for comprehending the properties of infant formula fat globules. In this study, multispectral methods and molecular docking were employed to explore the relationship between phosphatidylcholine (PC) and whey protein isolate (WPI). Observations indicate that the binding constant, alongside thermodynamic parameters, diminishes as temperature ascends, hinting at a predominantly static quenching mechanism. Predominantly, van der Waals forces and hydrogen bonds constitute the core interactions between WPI and PC. This assertion is further substantiated by Fourier transform infrared spectroscopy, which verifies PC's influence on WPI's secondary structure. A detailed assessment of thermodynamic parameters coupled with molecular docking reveals that PC predominantly adheres to specific sites within α-lactalbumin, β-lactoglobulin, and bovine serum albumin, propelled by a synergy of hydrophobic interactions, hydrogen bonding, and van der Waals forces, with binding energies noted at -5.59, -6.71, and -7.85 kcal/mol, respectively. An increment in PC concentration is observed to amplify the emulsification properties of WPI whilst concurrently diminishing the zeta potential. This study establishes a theoretical foundation for applying the PC-WPI interaction mechanism in food.
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Affiliation(s)
- Ming-Yang Ma
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Fei-Yang Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Yun-Peng Xu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Guang-Qing Mu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Fang Qian
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Xue-Mei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
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2
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Wang Y, Guo M, Ren F, Wang P, Li H, Li H, Li Y, Luo J, Yu J. A novel strategy to construct stable fat globules with all major milk fat globule membrane proteins to mimic breast milk fat emulsions at the protein level. Food Res Int 2023; 173:113351. [PMID: 37803655 DOI: 10.1016/j.foodres.2023.113351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Revised: 07/30/2023] [Accepted: 08/03/2023] [Indexed: 10/08/2023]
Abstract
Milk fat globule membrane (MFGM) proteins have several biological functions and maintain the fat globule structure. However, the major MFGM protein compositions in simulated human milk emulsions are different from those in human milk due to the composition loss in the isolation process of MFGM materials. To overcome this limitation, we developed a novel strategy, namely, the solution enriched with MFGM was homogenized with cream separated from the milk rich in large-sized fat globules. The results of physicochemical properties and the interfacial protein coverage of the emulsions showed that the emulsions prepared by the new method had a smaller particle size, higher stability, and more interfacial protein coverage when the ratio of fat to protein was 1:3. In addition, proteome differences in interfacial proteins between the new emulsions and simulated infant formula emulsions were investigated, and the results revealed that the interface of the emulsions prepared by the new method contained all major MFGM proteins and unique GO annotations and KEGG pathways. However, only four MFGM proteins (XO, ADPH, PAS 6/7) were quantified at the interface of the emulsions prepared by the common method. Furthermore, the protein number and the total relative abundance of major MFGM proteins were approximately 2-fold and 475-fold higher at the interface of the emulsions prepared by the new method compared to the common method. Overall, the study modulated the interfacial protein composition of fat globules by screening the sources of lipid and homogenization methods and revealed its potential effect on processing stability and biological properties.
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Affiliation(s)
- Yi Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China; Department of Nutrition and Health, China Agricultural University, Beijing 100083, China.
| | - Mengyuan Guo
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China; Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Fazheng Ren
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China; Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Pengjie Wang
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China.
| | - Hongjuan Li
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.
| | - Hongbo Li
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.
| | - Yixuan Li
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China.
| | - Jie Luo
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China; College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China.
| | - Jinghua Yu
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.
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3
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Analysis of the interaction between chitosan with different molecular weights and casein based on optical interferometry. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
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4
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de Castro ASB, de Paula HMC, Coelho YL, Hudson EA, Pires ACS, da Silva LHM. Kinetic and thermodynamic of lactoferrin - Ethoxylated-nonionic surfactants supramolecular complex formation. Int J Biol Macromol 2021; 187:325-331. [PMID: 34280448 DOI: 10.1016/j.ijbiomac.2021.07.087] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2021] [Revised: 06/28/2021] [Accepted: 07/13/2021] [Indexed: 11/19/2022]
Abstract
Understanding nonionic surfactant-protein interactions is fundamental from both technological and scientific points of view. However, there is a complete absence of kinetic data for such interactions. We employed surface plasmon resonance (SPR) to determine the kinetic and thermodynamic parameters of bovine lactoferrin-Brij58 interactions at various temperatures under physiological conditions (pH 7.4). The adsorption process was accelerated with increasing temperature, while the desorption rate decreased, resulting in a more thermodynamically stable complex. The kinetic energetic parameters obtained for the formation of the activated complex, [bLF-Brij58]‡, indicated that the potential energy barrier for [bLF-Brij58]‡ formation arises primarily from the reduction in system entropy. [bLF-Brij58]○ formation was entropically driven, indicating that hydrophobic interactions play a fundamental role in bLF interactions with Brij58.
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Affiliation(s)
- Alan Stampini Benhame de Castro
- Colloidal, macromolecular and Green Chemistry (QUIVECOM), Chemistry Department, Federal University of Viçosa, Av. PH Rolfs, s/n, Viçosa, MG 36570-900, Brazil
| | - Hauster Maximiler Campos de Paula
- Colloidal, macromolecular and Green Chemistry (QUIVECOM), Chemistry Department, Federal University of Viçosa, Av. PH Rolfs, s/n, Viçosa, MG 36570-900, Brazil
| | - Yara Luiza Coelho
- Colloidal, macromolecular and Green Chemistry (QUIVECOM), Chemistry Department, Federal University of Viçosa, Av. PH Rolfs, s/n, Viçosa, MG 36570-900, Brazil; Colloid Chemistry Group, Chemistry Institute, Federal University of Alfenas (UNIFAL-MG), Rua Gabriel Monteiro da Silva, 700, 37130-000 Alfenas, MG, Brazil
| | - Eliara Acipreste Hudson
- Applied Molecular Thermodynamic (THERMA), Food Technology Department, Federal University of Viçosa, Av. PH Rolfs, s/n, Viçosa, MG 36570-900, Brazil
| | - Ana Clarissa S Pires
- Applied Molecular Thermodynamic (THERMA), Food Technology Department, Federal University of Viçosa, Av. PH Rolfs, s/n, Viçosa, MG 36570-900, Brazil
| | - Luis Henrique M da Silva
- Colloidal, macromolecular and Green Chemistry (QUIVECOM), Chemistry Department, Federal University of Viçosa, Av. PH Rolfs, s/n, Viçosa, MG 36570-900, Brazil.
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Tang Y, Gao C, Zhang Y, Tang X. The microstructure and physiochemical stability of Pickering emulsions stabilized by chitosan particles coating with sodium alginate: Influence of the ratio between chitosan and sodium alginate. Int J Biol Macromol 2021; 183:1402-1409. [PMID: 34019920 DOI: 10.1016/j.ijbiomac.2021.05.098] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 05/13/2021] [Accepted: 05/15/2021] [Indexed: 01/21/2023]
Abstract
The purpose of this study was to further improve the physiochemical stability of the chitosan (CS) particle-stabilized Pickering emulsion by coating with sodium alginate (SA). The effect of different mass ratios of CS and SA (1:0.5-1:2) on the microstructure, rheology and the stability of the emulsions were comprehensively evaluated by various methods such as optical microscope, scanning electron microscope, rheometer, and low-field nuclear magnetism. The multilayer emulsion with low content of SA (CS:SA = 1:0.5) presented bridging flocculation. If SA concentration was high (CS:SA = 1:1-1:2), the surface of the Pickering emulsion droplets was completely covered by the SA. At this time, multilayer emulsion droplets became stable due to strong electrostatic and/or steric repulsion. Too high SA concentration (CS:GA = 1:2) might also promote the accumulation of moisture. In addition, the CS/SA multilayer emulsion showed higher coalescence stability under different environmental treatments but its creaming stability and flocculation stability were still sensitive to pH (2, 4 and 10), temperature (4 °C and 80 °C) and ionic strength (300-500 mM). In all, the addition of the proper level SA (CS:GA = 1:1-1:2) could increase the stability of CS particle-stabilized Pickering emulsion.
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Affiliation(s)
- Yang Tang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Chengcheng Gao
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
| | - Yan Zhang
- Hebei Key Laboratory of Food Safety, Hebei Food Inspection and Research Institute, Shijiazhuang 050091, China
| | - Xiaozhi Tang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
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6
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Zhou P, Guo M, Cui X. Effect of food on orally-ingested titanium dioxide and zinc oxide nanoparticle behaviors in simulated digestive tract. CHEMOSPHERE 2021; 268:128843. [PMID: 33172667 DOI: 10.1016/j.chemosphere.2020.128843] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 10/28/2020] [Accepted: 10/29/2020] [Indexed: 06/11/2023]
Abstract
Nanomaterials have been widely utilized in human daily life. The interaction between nanoparticles (NPs) and food matrices through oral ingestion is important for fate and potential toxicity of NPs. In this study, the interaction between NPs (i.e., titanium dioxide (TiO2) and zinc oxide (ZnO)) and food matrices (namely sucrose, protein powder, and corn oil) was investigated by use of an in vitro physiological model. Measurement using asymmetrical flow field-flow fractionation (AF4) showed that particle size of TiO2 NPs in saliva fluid decreased from 102 ± 6.21 nm (control) to 69.2 ± 6.90 and 81.9 ± 4.30 nm in protein powder and corn oil. Similar trend was also observed for ZnO. Compared with gastric fluid, micelles formed by corn oil in intestinal fluid further dispersed NPs, as indicated by approximately 11.1% and 13.2% decrease in particle size of TiO2 and ZnO NPs, respectively. Characterization of TEM, FTIR and AFM showed that a layer of biological corona was attached on surface of NPs in protein and oil. The XPS demonstrated that oil bound with NPs through forming covalent bonds, while protein bound with NPs through van der Waals force and electrostatic force for TiO2 and ZnO NPs, respectively. The result here demonstrated the importance of considering food effect when investigating the morphology and behavior of NPs after oral ingestion. This understanding was valuable in assessment of environmental fate and biological effects of NPs.
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Affiliation(s)
- Pengfei Zhou
- State Key Laboratory of Pollution Control and Resource Reuse, School of the Environment, Nanjing University, Nanjing, 210023, China
| | - Mengfan Guo
- State Key Laboratory of Pollution Control and Resource Reuse, School of the Environment, Nanjing University, Nanjing, 210023, China
| | - Xinyi Cui
- State Key Laboratory of Pollution Control and Resource Reuse, School of the Environment, Nanjing University, Nanjing, 210023, China.
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7
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Towongphaichayonte P, Yoksan R. Water-soluble poly(ethylene glycol) methyl ether-grafted chitosan/alginate polyelectrolyte complex hydrogels. Int J Biol Macromol 2021; 179:353-365. [PMID: 33684431 DOI: 10.1016/j.ijbiomac.2021.03.026] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2020] [Revised: 02/21/2021] [Accepted: 03/04/2021] [Indexed: 12/13/2022]
Abstract
This study aimed to fabricate polyelectrolyte complexes from water-soluble poly(ethylene glycol) methyl ether-grafted chitosan (mPEG-g-CTS) and alginate (ALG) in the absence of acetic acid. The complexes formed fibrous network macrogels when mPEG-g-CTS with short mPEG chains (mPEG750-g-CTS and mPEG2000-g-CTS) and mPEG-g-CTS:ALG weight ratios in the range from 1:0.14 to 1:1 were used. The macrogels at a weight ratio of mPEG-g-CTS:ALG of 1:1 possessed the highest elasticity with electrophoretic mobility close to 0 m2·V-1·s-1. Water uptake of the sponge-like lyophilized macrogels decreased with increasing ALG content, mPEG chain length, and degree of substitution of mPEG-g-CTS. In contrast, the polyelectrolyte complexes prepared using long mPEG chains of mPEG-g-CTS (mPEG5000-g-CTS) formed spherical nanoparticles (70-90 nm) and showed highly negative electrophoretic mobility (< -3.20 × 108 m2·V-1·s-1). The obtained mPEG-g-CTS/ALG polyelectrolyte complex hydrogels and nanoparticles have the potential to be applied as carriers for functional food additives, drugs, and bioactive compounds.
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Affiliation(s)
- Pawika Towongphaichayonte
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand; Center for Advanced Studies in Nanotechnology for Chemical, Food and Agricultural Industries, KU Institute for Advanced Studies, Kasetsart University, Bangkok 10900, Thailand
| | - Rangrong Yoksan
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand; Center for Advanced Studies in Nanotechnology for Chemical, Food and Agricultural Industries, KU Institute for Advanced Studies, Kasetsart University, Bangkok 10900, Thailand.
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8
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Jaafar MHM, Hamid KA. Chitosan-Coated Alginate Nanoparticles Enhanced Absorption Profile of Insulin Via Oral Administration. Curr Drug Deliv 2020; 16:672-686. [PMID: 31250754 DOI: 10.2174/1567201816666190620110748] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2018] [Revised: 05/10/2019] [Accepted: 05/18/2019] [Indexed: 12/24/2022]
Abstract
BACKGROUND In this study, four nanoparticle formulations (F1 to F4) comprising varying ratios of alginate, Pluronic F-68 and calcium chloride with a constant amount of insulin and chitosan as a coating material were prepared using polyelectrolyte complexation and ionotropic gelation methods to protect insulin against enzymatic degradation. METHODS This study describes the formulation design, optimisation, characterisation and evaluation of insulin concentration via oral delivery in rats. A reversed-phase high-performance liquid chromatography (HPLC) method was developed and validated to quantify insulin concentration in rat plasma. The proposed method produced a linear response over the concentration range of 0.39 to 50 µg/ml. RESULTS In vitro release study showed that dissolution of insulin in simulated gastric juice of pH 1.2 was prevented by alginate core and chitosan coating but rapidly released in simulated intestinal fluid (pH 6.8). Additionally, Formulation 3 (F3) has a particle size of 340.40 ± 2.39 nm with narrow uniformity exhibiting encapsulation efficiency (EE) of 72.78 ± 1.25 % produced highest absorption profile of insulin with a bioavailability of 40.23 ±1.29% and reduced blood glucose after its oral administration in rats. CONCLUSION In conclusion, insulin oral delivery system containing alginate and chitosan as a coating material has the ability to protect the insulin from enzymatic degradation thus enhance its absorption in the intestine. However, more work should be done for instance to involve human study to materialise this delivery system for human use.
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Affiliation(s)
- Mohd H M Jaafar
- Department of Pharmaceutics, Faculty of Pharmacy, Universiti Teknologi MARA, Cawangan Selangor, 42300 Puncak Alam, Malaysia
| | - Khuriah A Hamid
- Department of Pharmaceutics, Faculty of Pharmacy, Universiti Teknologi MARA, Cawangan Selangor, 42300 Puncak Alam, Malaysia
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9
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Zang X, Wang J, Yu G, Cheng J. Addition of anionic polysaccharides to improve the stability of rice bran protein hydrolysate-stabilized emulsions. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.020] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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10
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Impact of pH, ionic strength and chitosan charge density on chitosan/casein complexation and phase behavior. Carbohydr Polym 2019; 208:133-141. [DOI: 10.1016/j.carbpol.2018.12.015] [Citation(s) in RCA: 73] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2018] [Revised: 09/19/2018] [Accepted: 12/07/2018] [Indexed: 01/18/2023]
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11
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Sun XM, Wang CN, Guo MR. Interactions between whey protein or polymerized whey protein and soybean lecithin in model system. J Dairy Sci 2018; 101:9680-9692. [PMID: 30197146 DOI: 10.3168/jds.2018-14998] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2018] [Accepted: 07/17/2018] [Indexed: 12/25/2022]
Abstract
Soybean lecithin is often used as a surfactant in food formulation. The aim of this study was to investigate the interactions between soybean lecithin (SL, 0-3%, wt/vol) and whey protein (WP, 10%, wt/vol) or polymerized whey protein (PWP, 10%, wt/vol) induced by heating WP solutions at 85°C for 0 to 20 min at pH 7.0. The samples were evaluated for zeta potential, particle size, morphology, rheological properties, thermal properties, secondary structure, and surface hydrophobicity. Zeta potential of WP increased linearly as SL level increased from 0 to 3%, whereas that of PWP changed with plateau at SL level of 1%, which may be due to the aggregation of SL. The addition of SL increased the particle size and apparent viscosity of both WP and PWP. All the samples exhibited different morphology depending on SL level and heating time according to transmission electron microscopy images. Whey protein showed obviously decreased gelation time and increased storage modulus in the presence of SL. Differential scanning calorimetry curves confirmed the effects of SL on the thermal properties of both WP and PWP. Circular dichroism spectra indicated that SL had effects on the secondary structure of both WP and PWP. The changes in surface hydrophobicity indicated the hydrophobic interactions between WP/PWP and SL. Data indicate that the physicochemical and functional properties of WP and PWP can be altered by adding soybean lecithin.
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Affiliation(s)
- X M Sun
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin, 130062, China
| | - C N Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin, 130062, China
| | - M R Guo
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin, 130062, China; Department of Nutrition and Food Sciences, College of Agricultural and Life Sciences, University of Vermont, Burlington 05405; Department of Food Science, Northeast Agriculture University, Harbin, Heilongjiang, 150030, China.
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12
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13
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Biopolymer nanoparticles for vehiculization and photochemical stability preservation of retinol. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.04.020] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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14
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Influence of soy lecithin concentration on the physical properties of whey protein isolate-stabilized emulsion and microcapsule formation. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.03.020] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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15
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Utilization of anionic polysaccharides to improve the stability of rice glutelin emulsions: Impact of polysaccharide type, pH, salt, and temperature. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.11.005] [Citation(s) in RCA: 75] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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16
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Sheikhzadeh S, Alizadeh M, Rezazad M, Hamishehkar H. Application of response surface methodology and spectroscopic approach for investigating of curcumin nanoencapsulation using natural biopolymers and nonionic surfactant. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:3904-3915. [PMID: 28035146 PMCID: PMC5156633 DOI: 10.1007/s13197-016-2377-7] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/24/2016] [Accepted: 10/13/2016] [Indexed: 11/26/2022]
Abstract
This study aimed at encapsulation of poor water-soluble curcumin so that it could be utilized in various food products as a functional ingredient. Biopolymer nanoparticles were assembled from sodium caseinate and gum arabic using electrostatic complexation in the presence of nonionic surfactant Tween 20. Fourier transform infrared spectroscopy was used to investigate the interactions of curcumin with protein, polysaccharide and surfactant. The effects of sodium caseinate (A), gum arabic (B), Tween 20 (C) and pH (D) on responses were studied using a three-level four-factor Box-Behnken design. For each response, a second-order polynomial model was developed. For optimum nanoencapsulation of curcumin, the variables concentration of sodium caseinate, concentration of gum arabic, pH and concentration of Tween 20 were 0.21, 0.5, 5 and 0.14 wt% respectively. The particles were characterized by ζ-potential measurement. Spectroscopic results and data modelling, showed interaction of curcumin with sodium caseinate, gum arabic and Tween 20. Also, the nonionic surfactant Tween 20, influenced the electrostatic interaction between sodium caseinate and gum arabic.
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Affiliation(s)
| | - Mohammad Alizadeh
- Department of Food Science and Technology, Urmia University, Urmia, Iran
| | - Mahmoud Rezazad
- Department of Food Science and Technology, Urmia University, Urmia, Iran
| | - Hamed Hamishehkar
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
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17
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Su D, Zhong Q. Lemon oil nanoemulsions fabricated with sodium caseinate and Tween 20 using phase inversion temperature method. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.10.040] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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18
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Application of CMC as Thickener on Nanoemulsions Based on Olive Oil: Physical Properties and Stability. INT J POLYM SCI 2016. [DOI: 10.1155/2016/6280581] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
Abstract
Carboxymethyl cellulose (CMC) is a hydrocolloid with surface activity that could act as emulsifiers in oil-in-water emulsions; however the principal role is that it acts as structuring, thickening, or gelling agent in the aqueous phase. This study aims to evaluate the application of CMC as thickener into nanoemulsions based on olive oil and their influence on particle characteristics, flow behavior, and color. Four nanoemulsions with different oil (5% and 15% w/w olive oil) and CMC (0.5% and 0.75% w/w) concentration and two control samples without CMC added were prepared using Tween 80 as emulsifier. All physical properties studied on nanoemulsions were depending on both oil and CMC concentration. In general, z-average particle size varied among 107–121 nm and those samples with 5% oil and CMC were the most polydisperse. The addition of CMC increased anionic charge of nanoemulsions obtaining zeta potential values among −41 and −55 mV. The oil concentration increased both consistency and pseudoplasticity of samples, although samples were more stable to gravitational separation at the highest CMC concentration. Color of nanoemulsions was affected principally by the oil concentration. Finally, the results showed that CMC could be applied in nanoemulsions as thickener increasing their physical stability although modifying their physical properties.
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Espinal-Ruiz M, Parada-Alfonso F, Restrepo-Sánchez LP, Narváez-Cuenca CE, McClements DJ. Impact of dietary fibers [methyl cellulose, chitosan, and pectin] on digestion of lipids under simulated gastrointestinal conditions. Food Funct 2015; 5:3083-95. [PMID: 25312704 DOI: 10.1039/c4fo00615a] [Citation(s) in RCA: 145] [Impact Index Per Article: 16.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
A simulated in vitro digestion model was used to elucidate the impact of dietary fibers on the digestion rate of emulsified lipids. The influence of polysaccharide type (chitosan (cationic), methyl cellulose (non-ionic), and pectin (anionic)) and initial concentration (0.4 to 3.6% (w/w)) was examined. 2% (w/w) corn oil-in-water emulsions stabilized by 0.2% (w/w) Tween-80 were prepared, mixed with polysaccharide, and then subjected to an in vitro digestion model (37 °C): initial (pH 7.0); oral (pH 6.8; 10 min); gastric (pH 2.5; 120 min); and, intestinal (pH 7.0; 120 min) phases. The impact of polysaccharides on lipid digestion, ζ-potential, particle size, viscosity, and stability was determined. The rate and extent of lipid digestion decreased with increasing pectin, methyl cellulose, and chitosan concentrations. The free fatty acids released after 120 min of lipase digestion were 46, 63, and 81% (w/w) for methyl cellulose, pectin, and chitosan, respectively (3.6% (w/w) initial polysaccharide), indicating that methyl cellulose had the highest capacity to inhibit lipid digestion, followed by pectin, and then chitosan. The impact of the polysaccharides on lipid digestion was attributed to their ability to induce droplet flocculation, and/or due to their interactions with molecular species involved in lipid hydrolysis, such as bile salts, fatty acids, and calcium. These results have important implications for understanding the influence of dietary fibers on lipid digestion. The control of lipid digestibility within the gastrointestinal tract might be important for the development of reduced-calorie emulsion-based functional food products.
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Affiliation(s)
- Mauricio Espinal-Ruiz
- Departamento de Química, Facultad de Ciencias, Universidad Nacional de Colombia, AA 14490 Bogotá, Colombia
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Noshad M, Mohebbi M, Koocheki A, Shahidi F. Influence of Interfacial Engineering on Stability of Emulsions Stabilized with Soy Protein Isolate. J DISPER SCI TECHNOL 2015. [DOI: 10.1080/01932691.2015.1027907] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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21
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Samyn P, Van Nieuwkerke D, Schoukens G, Stanssens D, Vonck L, Van den Abbeele H. Hybrid palm-oil/styrene-maleimide nanoparticles synthesized in aqueous dispersion under different conditions. J Microencapsul 2015; 32:336-48. [DOI: 10.3109/02652048.2015.1028493] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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22
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Tian WL, Lei LL, Zhang Q, Li Y. Physical Stability and Antimicrobial Activity of Encapsulated Cinnamaldehyde by Self-Emulsifying Nanoemulsion. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12237] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Wei-Lu Tian
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan 430070 China
| | - Ling-Ling Lei
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan 430070 China
| | - Qi Zhang
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan 430070 China
| | - Yan Li
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan 430070 China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University); Ministry of Education; Wunan 430070 China
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23
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Li Y, McClements DJ. Influence of cosurfactant on the behavior of structured emulsions under simulated intestinal lipolysis conditions. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.02.007] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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24
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Bridging benchtop research and industrial processed foods: Structuring of model food emulsions. FOOD STRUCTURE-NETHERLANDS 2014. [DOI: 10.1016/j.foostr.2013.10.002] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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Zhao J, Wang X, Kuang Y, Zhang Y, Shi X, Liu X, Deng H. Multilayer composite beads constructed via layer-by-layer self-assembly for lysozyme controlled release. RSC Adv 2014. [DOI: 10.1039/c4ra02780a] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Alginate (ALG)–lysozyme (LZ) beads were fabricated by a cross-linking process. Negatively charged ALG and positively charged LZ were alternately deposited on the positively charged ALG–LZ beads via a layer-by-layer (LBL) self-assembly technique.
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Affiliation(s)
- Jiemin Zhao
- Department of Environmental Science
- School of Resource and Environmental Science
- Wuhan University
- Wuhan 430079, China
- Hubei-MOST KLOS & KLOBME
| | - Xiaoping Wang
- Department of Thoracic Surgery
- Tangdu Hospital
- Fourth Military Medical University
- Xi'an 710038, China
| | - Yanshen Kuang
- Zhongnan Hospital
- Wuhan University
- Wuhan 430079, China
| | - Yufeng Zhang
- Hubei-MOST KLOS & KLOBME
- Wuhan University Stomatological Hospital
- Wuhan University
- Wuhan 430079, China
| | - Xiaowen Shi
- Department of Environmental Science
- School of Resource and Environmental Science
- Wuhan University
- Wuhan 430079, China
| | - Xingyun Liu
- Department of Environmental Science
- School of Resource and Environmental Science
- Wuhan University
- Wuhan 430079, China
| | - Hongbing Deng
- Department of Environmental Science
- School of Resource and Environmental Science
- Wuhan University
- Wuhan 430079, China
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