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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.
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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.
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2
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Li P, Huang Y, Marshall M, Li J, Khazdooz L, Zarei A, Wang Y, No DS, Fang Y, Abbaspourrad A. Interactive roles of co-solvents and lemon-oil composition in the fabrication of dilutable clear emulsions. Food Res Int 2024; 191:114649. [PMID: 39059933 DOI: 10.1016/j.foodres.2024.114649] [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: 02/22/2024] [Revised: 05/15/2024] [Accepted: 06/14/2024] [Indexed: 07/28/2024]
Abstract
Clear emulsions are used as flavor carriers by the beverage industry because of their favorable optical properties. A transparent microemulsion with small droplets requires a high concentration of surfactants, and is often non-dilutable, posing a significant challenge to their application in the food industry. The formation of dilutable microemulsions by modulating the compatibility of oil composition and co-solvents was studied. While single-fold lemon oil exhibited poor loading capacity overall, no precipitation occurred due to the stronger interaction between monoterpenes and sucrose monopalmitate (SMP). Conversely, emulsification of five-fold lemon oil with 20 % ethanol demonstrated a higher loading capacity and a stronger dilution stability than other lemon oils. This is likely due to the balanced composition of surface-active monoterpenes and other components in five-fold lemon oil which facilitated the effective use of micellar space and aided in the retention of both surfactants and co-solvents post-dilution. The emulsification of higher-folded lemon oil, however, was favored by the use of propylene glycol as a surfactant exhibiting stronger dilution stability than ethanol, though it required twice as much co-solvent. The high concentration of surface-active monoterpene in the lower-folded lemon oils competes with propylene glycol for interfacial incorporation. This study demonstrated that co-solvents and oil composition play interactive roles in producing dilutable optically clear emulsions, and it provides a blueprint for the food industry to design colloidal systems using a minimum of surfactants.
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Affiliation(s)
- Peilong Li
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA
| | - Yinan Huang
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA
| | - Melanie Marshall
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA
| | - Jieying Li
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA
| | - Leila Khazdooz
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA
| | - Amin Zarei
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA
| | - Yu Wang
- PepsiCo Global R&D, 50 E Stevens Ave., Valhalla, NY 10595, USA
| | - Da Som No
- PepsiCo Global R&D, 50 E Stevens Ave., Valhalla, NY 10595, USA
| | - Yuan Fang
- PepsiCo Global R&D, 50 E Stevens Ave., Valhalla, NY 10595, USA
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3
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Xiong X, Wang W, Bi S, Liu Y. Application of legumes in plant-based milk alternatives: a review of limitations and solutions. Crit Rev Food Sci Nutr 2024:1-17. [PMID: 38881295 DOI: 10.1080/10408398.2024.2365353] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/18/2024]
Abstract
In recent years, a global shift has been observed toward reducing the consumption of animal-derived foods in favor of healthier and more sustainable dietary choices. This has led to a steady growth in the market for plant-based milk alternatives (PBMAs). Projections suggest that this market will reach a value of USD 69.8 billion by 2030. Legumes, being traditional and nutritious ingredients for PMBAs, are rich in proteins, dietary fibers, and other nutrients, with potential health benefits such as anticancer and cardiovascular disease prevention. In this review, the application of 12 legumes in plant-based milk alternatives was thoroughly discussed for the first time. However, compared to milk, processing of legume-based beverages can lead to deficiencies such as nutritional imbalance, off-flavor, and emulsion stratification. Considering the potential and challenges associated with legume-based beverages, this review aims to provide a scientific comparison between legume-based beverages and cow's milk in terms of nutritional quality, organoleptic attributes and stability, and to summarize ways to improve the deficiencies of legume-based beverages in terms of raw materials and processing method improvements. In conclusion, the legume-based beverage industry will be better enhanced and developed by improving the issues.
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Affiliation(s)
- Xiaoying Xiong
- College of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health, (Beijing Technology and Business University), Ministry of Education, Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing, China
| | - Wendong Wang
- College of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health, (Beijing Technology and Business University), Ministry of Education, Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing, China
| | - Shuang Bi
- College of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health, (Beijing Technology and Business University), Ministry of Education, Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing, China
| | - Ye Liu
- College of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health, (Beijing Technology and Business University), Ministry of Education, Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing, China
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4
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Henao-Ardila A, Quintanilla-Carvajal MX, Moreno FL. Emulsification and stabilisation technologies used for the inclusion of lipophilic functional ingredients in food systems. Heliyon 2024; 10:e32150. [PMID: 38873677 PMCID: PMC11170136 DOI: 10.1016/j.heliyon.2024.e32150] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2024] [Revised: 05/24/2024] [Accepted: 05/29/2024] [Indexed: 06/15/2024] Open
Abstract
Food industry is increasingly using functional ingredients to improve the food product quality. Lipid-containing functional ingredients are important sources of nutrients. This review examines the current state of emulsification and stabilisation technologies for incorporating lipophilic functional ingredients into food systems. Lipophilic functional ingredients, such as omega-3 fatty acids, carotenoids, and fat-soluble vitamins, offer numerous health benefits but present challenges due to their limited solubility in water-based food matrices. Emulsification techniques enable the dispersion of these ingredients in aqueous environments, facilitating their inclusion in a variety of food products. This review highlights recent advances in food emulsion formulation, emulsification methods and stabilisation techniques which, together, improve the stability and bioavailability of lipophilic compounds. The role of various emulsifiers, stabilizers, and encapsulation materials in enhancing the functionality of these ingredients is also explored. Furthermore, the review discusses different stabilisation techniques which can yield in emulsion in a solid or liquid state. By providing a comprehensive overview of current technologies, this review aims to guide future research and application in the development of functional foods enriched with lipophilic ingredients.
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Affiliation(s)
- Alejandra Henao-Ardila
- Doctorate in Biosciences, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
- Grupo de Investigación en Procesos Agroindustriales, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
| | - María Ximena Quintanilla-Carvajal
- Grupo de Investigación en Procesos Agroindustriales, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
| | - Fabián Leonardo Moreno
- Grupo de Investigación en Procesos Agroindustriales, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
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Xu F, Shi Y, Li B, Liu C, Zhang Y, Zhong J. Characterization, Stability and Antioxidant Activity of Vanilla Nano-Emulsion and Its Complex Essential Oil. Foods 2024; 13:801. [PMID: 38472915 DOI: 10.3390/foods13050801] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Revised: 02/23/2024] [Accepted: 03/01/2024] [Indexed: 03/14/2024] Open
Abstract
As a natural flavoring agent, vanilla essential oil has a special aroma and flavor, but its volatility and instability limit its value. Therefore, in this study, vanilla essential oil was compounded with cinnamon essential oil to prepare nano-emulsions (composite nano-emulsions called C/VT and C/VM), and the stability of the composite essential oil emulsions was investigated. Transmission electron microscopy (TEM) images showed that the nano-emulsions were spherical in shape and some flocs were observed in C/VM and C/VT. The results showed that the average droplet sizes of C/VM and C/VT increased only by 14.99% and 15.01% after heating at 100 °C for 20 min, and the average droplet sizes were less than 120 nm after 24 days of storage at 25 °C. Possibly due to the presence of reticulated flocs, which have a hindering effect on the movement of individual droplets, the instability indices of C/VM and C/VT were reduced by 34.9% and 39.08%, respectively, in comparison to the instability indices of C/VM and C/VT. In addition, the results of antioxidant experimental studies showed that the presence of composite essential oil flocs had no significant effect on the antioxidant capacity. These results indicate that the improved stability of the composite essential oil nano-emulsions is conducive to broadening the application of vanilla essential oil emulsions.
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Affiliation(s)
- Fei Xu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning 571533, China
| | - Yucong Shi
- State Key Laboratory of Food Science and Resources, Nanchang University, No 235, Nanjing East Road, Nanchang 330047, China
| | - Bin Li
- State Key Laboratory of Food Science and Resources, Nanchang University, No 235, Nanjing East Road, Nanchang 330047, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, No 235, Nanjing East Road, Nanchang 330047, China
| | - Yanjun Zhang
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning 571533, China
| | - Junzhen Zhong
- State Key Laboratory of Food Science and Resources, Nanchang University, No 235, Nanjing East Road, Nanchang 330047, China
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Sagiri SS, Poverenov E. Oleogel-Based Nanoemulsions for Beverages: Effect of Self-Assembled Fibrillar Networks on Stability and Release Properties of Emulsions. Foods 2024; 13:680. [PMID: 38472794 DOI: 10.3390/foods13050680] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Revised: 02/14/2024] [Accepted: 02/21/2024] [Indexed: 03/14/2024] Open
Abstract
Reducing the use of stabilizers is one of the main challenges in food emulsions, especially for beverages. This work aimed to produce oleogel-structured nanoemulsions (NEs) without additional surfactants. Lecithin-stearic acid (LSa) and lecithin-sorbitan tristearate (LSt) oleogels formed stable NEs under optimized sonication conditions. Microscopy and rheometry revealed that the presence of self-assembled fibrous networks (SAFiNs) in both dispersed and continuous phases provided steric stabilization to NEs. Lecithin acted as crystal habit modifier of SAFiNs and facilitated their phase partitioning. Notably, the short fibers of LSt showed better emulsifying efficiency than the long fibers of LSa. Curcumin release studies under simulated gastrointestinal conditions demonstrated that SAFiNs affect the release capabilities of NEs. Polydispersity index, zeta potential and oil syneresis data showed that the emulsions are stable for six months. Moreover, NEs showed thermal stability upon curcumin release at 25 and 50 °C. These results suggest that the developed oleogel-based NEs are suitable for the delivery of bioactive agents for beverages and other food applications.
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Affiliation(s)
- Sai Sateesh Sagiri
- Agro-Nanotechnology and Advanced Materials Center, Institute of Postharvest and Food Sciences Agriculture Research Organization, The Volcani Center 68 HaMacabim Road, Rishon LeZion 7505101, Israel
| | - Elena Poverenov
- Agro-Nanotechnology and Advanced Materials Center, Institute of Postharvest and Food Sciences Agriculture Research Organization, The Volcani Center 68 HaMacabim Road, Rishon LeZion 7505101, Israel
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7
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Zhu YA, Sun P, Duan C, Cao Y, Kong B, Wang H, Chen Q. Improving stability and bioavailability of curcumin by quaternized chitosan coated nanoemulsion. Food Res Int 2023; 174:113634. [PMID: 37986538 DOI: 10.1016/j.foodres.2023.113634] [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: 07/06/2023] [Revised: 10/19/2023] [Accepted: 10/23/2023] [Indexed: 11/22/2023]
Abstract
This study aims to enhance the stability and bioavailability of curcumin (Cur) using nanoemulsion coating technology. The nanoemulsion system was developed by encapsulating Cur with quaternized chitosan (QMNE), and the nanoemulsion containing Cur and medium-chain triglyceride (MCT) oil (MNE) was used as control sample. The microstructure of the nanoemulsion was examined using Dynamic light scattering (DLS), Transmission electron microscopy (TEM) and Fourier transform infrared spectroscopy (FT-IR). The storage, thermal, ionic strength, and pH stability of QMNE were also evaluated, respectively. The results indicate that QMNE demonstrates superior stability, in vitro gastric fluid stability, bioavailability compared to MNE. QMNE exhibits excellent emulsification activity and stability. In addition, QMNE shows significant protection against oxidation in both emulsion systems after different heat treatments. The antimicrobial activity results reveal that QMNE exhibits greater efficacy than that of MNE. Consequently, this study provides valuable insights into the formulation of a system to encapsulate Cur and the improvement of its stability and bioavailability.
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Affiliation(s)
- Ying-Ao Zhu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Pengyuan Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Chengyu Duan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yuhang Cao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Hui Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Soni M, Yadav A, Maurya A, Das S, Dubey NK, Dwivedy AK. Advances in Designing Essential Oil Nanoformulations: An Integrative Approach to Mathematical Modeling with Potential Application in Food Preservation. Foods 2023; 12:4017. [PMID: 37959136 PMCID: PMC10648556 DOI: 10.3390/foods12214017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 10/18/2023] [Accepted: 10/30/2023] [Indexed: 11/15/2023] Open
Abstract
Preservation of foods, along with health and safety issues, is a growing concern in the current generation. Essential oils have emerged as a natural means for the long-term protection of foods along with the maintenance of their qualities. Direct applications of essential oils have posed various constraints to the food system and also have limitations in application; hence, encapsulation of essential oils into biopolymers has been recognized as a cutting-edge technology to overcome these challenges. This article presents and evaluates the strategies for the development of encapsulated essential oils on the basis of fascination with the modeling and shuffling of various biopolymers, surfactants, and co-surfactants, along with the utilization of different fabrication processes. Artificial intelligence and machine learning have enabled the preparation of different nanoemulsion formulations, synthesis strategies, stability, and release kinetics of essential oils or their bioactive components from nanoemulsions with improved efficacy in food systems. Different mathematical models for the stability and delivery kinetics of essential oils in food systems have also been discussed. The article also explains the advanced application of modeling-based encapsulation strategies on the preservation of a variety of food commodities with their intended implication in food and agricultural industries.
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Affiliation(s)
| | | | | | | | | | - Abhishek Kumar Dwivedy
- Laboratory of Herbal Pesticides, Centre of Advanced Study (CAS) in Botany, Banaras Hindu University, Varanasi 221005, India; (M.S.); (A.Y.); (A.M.); (S.D.); (N.K.D.)
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Schmidt S, Nguyen AT, Vu HQ, Tran NN, Sareela M, Fisk I, Hessel V. Microfluidic Spontaneous Emulsification for Generation of O/W Nanoemulsions-Opportunity for In-Space Manufacturing. Adv Healthc Mater 2023; 12:e2203363. [PMID: 37039561 DOI: 10.1002/adhm.202203363] [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: 12/25/2022] [Revised: 03/31/2023] [Indexed: 04/12/2023]
Abstract
The use of microfluidics for oil-in-water (O/W) nanoemulsification via spontaneous self-assembly is demonstrated. As this is known to be a longish process, both single- and multicontact microfluidic reactors are tested, the latter providing a longsome, constant microfluidic treatment to maintain advanced phase and interfacial mass transfer. Microfluidic devices provide strong advantages above conventional systems for spontaneous emulsification, with droplet sizes of 62 nm at desired surfactant-to-oil ratios (SOR) and a decrease of 90% in process time. Multicontact microfluidics have better performance than their single-contact counterparts, while critical aspects, e.g., process robustness, are also discussed. Ternary phase diagram analysis of the three components (oil, water, surfactant) allow to decide for the right mixing ratio and sequence of mixing steps for the nanoemulsions. Microfluidic spontaneous emulsification meets objective functions of the intended application to provide fortified beverages to astronauts in space exploration. In that viewpoint, an advantage is to achieve stable nanoemulsions at a level of concentrations much higher as compared to application (human intake), allowing a dilution factor to the final product of up to 100. This decreases notably the process time and allows for process flexibility, e.g., to dilute or tailor Earth-prepared nanoemulsion concentrate payloads in space.
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Affiliation(s)
- Svenja Schmidt
- School of Chemical Engineering, The University of Adelaide, Adelaide, 5005, Australia
- Andy Thomas Centre for Space Resources, Adelaide, 5005, Australia
- International Flavour Research Centre, Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK
| | - Anh The Nguyen
- School of Chemical Engineering, The University of Adelaide, Adelaide, 5005, Australia
| | - Huy Quang Vu
- School of Chemical Engineering, The University of Adelaide, Adelaide, 5005, Australia
| | - Nam Nghiep Tran
- School of Chemical Engineering, The University of Adelaide, Adelaide, 5005, Australia
- Andy Thomas Centre for Space Resources, Adelaide, 5005, Australia
| | - Maria Sareela
- South Australian Research and Development Institute, SARDI, Adelaide, 5064, Australia
| | - Ian Fisk
- International Flavour Research Centre, Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK
- International Flavour Research Centre (Adelaide), School of Agriculture, Food and Wine and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, South Australia, 5064, Australia
| | - Volker Hessel
- School of Chemical Engineering, The University of Adelaide, Adelaide, 5005, Australia
- Andy Thomas Centre for Space Resources, Adelaide, 5005, Australia
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Paulo LADO, Fernandes RN, Simiqueli AA, Rocha F, Dias MMDS, Minim VPR, Minim LA, Vidigal MCTR. Baru oil (Dipteryx alata vog.) applied in the formation of O/W nanoemulsions: A study of physical-chemical, rheological and interfacial properties. Food Res Int 2023; 170:112961. [PMID: 37316008 DOI: 10.1016/j.foodres.2023.112961] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 02/18/2023] [Accepted: 05/10/2023] [Indexed: 06/16/2023]
Abstract
The oil extracted from baru (Dipteryx alata Vog.) seeds is in bioactive compounds and it presents potential to be used in food and cosmetic industries. Therefore, this study aims to provide insights into the stability of baru oil-in-water (O/W) nanoemulsions. For this purpose, the effects of the ionic strength (0, 100 and 200 mM), pH (6, 7 and 8), and storage time (28 days) on the kinetic stability of these colloidal dispersions were evaluated. The nanoemulsions were characterized in terms of interfacial properties, rheology, zeta potential (ζ), average droplet diameter, polydispersity index (PDI), microstructure, and creaming index. In general, for samples, the equilibrium interfacial tension ranged from 1.21 to 3.4 mN.m-1, and the interfacial layer presented an elastic behavior with low dilatational viscoelasticity. Results show that the nanoemulsions present a Newtonian flow behavior, with a viscosity ranging from 1.99 to 2.39 mPa.s. The nanoemulsions presented an average diameter of 237-315 nm with a low polydispersity index (<0.39), and a ζ-potential ranging from 39.4 to 50.3 mV after 28 days of storage at 25 °C. The results obtained for the ζ-potential suggest strong electrostatic repulsions between the droplets, which is an indicative of relative kinetic stability. In fact, macroscopically, all the nanoemulsions were relatively stable after 28 days of storage, except the nanoemulsions added with NaCl. Nanoemulsions produced with baru oil present a great potential to be used in the food, cosmetic, and pharmaceutical industries.
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Affiliation(s)
| | - Raquel Nunes Fernandes
- Food Technology Department, Federal University of Viçosa (UFV), 36570-900 Viçosa, Brazil
| | - Andréa Alves Simiqueli
- Department of Pharmacy, Federal University of Juiz de Fora, Governador Valadares campus (UFJF-GV), 35032-620 Governador Valadares, MG, Brazil
| | - Felipe Rocha
- Food Technology Department, Federal University of Viçosa (UFV), 36570-900 Viçosa, Brazil
| | | | | | - Luis Antonio Minim
- Food Technology Department, Federal University of Viçosa (UFV), 36570-900 Viçosa, Brazil
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Gupta A, Sanwal N, Bareen MA, Barua S, Sharma N, Joshua Olatunji O, Prakash Nirmal N, Sahu JK. Trends in functional beverages: Functional ingredients, processing technologies, stability, health benefits, and consumer perspective. Food Res Int 2023; 170:113046. [PMID: 37316029 DOI: 10.1016/j.foodres.2023.113046] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 04/20/2023] [Accepted: 05/22/2023] [Indexed: 06/16/2023]
Abstract
The World Health Organization's emphasis on the health benefits of functional foods and beverages that has contributed to the rise in its popularity globally. Besides these consumers have become more aware of the importance of their food composition and nutrition. Among the fastest-growing market segments within the functional food industries, the functional drinks market focuses on fortified beverages or products that are novel with improved bioavailability of bioactive compounds, and their implicated health benefits. The bioactive ingredients in functional beverages include phenolic compounds, minerals, vitamins, amino acids, peptides, unsaturated fatty acids, etc. which can be obtained from plant, animal and microorganisms. The types of functional beverages which are globally intensifying the markets are pre-/pro-biotics, beauty drinks, cognitive and immune system enhancers, energy and sports drink produced via several thermal and non-thermal processes. Researchers are focusing on improving the stability of the active compounds by encapsulation, emulsion, and high-pressure homogenization techniques to strengthen the positive consumer perspective in functional beverages. However, more research is needed in terms of bioavailability, consumer safety, and sustainability of the process. Hence, product development, storage stability, and sensory properties of these products are vital for consumer acceptance. This review focuses on the recent trends and developments in the functional beverages industry. The review provides a critical discussion on diverse functional ingredients, bioactive sources, production processes, emerging process technologies, improvement in the stability of ingredients and bioactive compounds. This review also outlines the global market and consumer perception of functional beverages with the future perspective and scope.
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Affiliation(s)
- Achala Gupta
- Food and Bioprocess Engineering Lab, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, Hauz Khas, New Delhi 110016, India
| | - Nikita Sanwal
- Food and Bioprocess Engineering Lab, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, Hauz Khas, New Delhi 110016, India
| | - Mohammed A Bareen
- Food and Bioprocess Engineering Lab, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, Hauz Khas, New Delhi 110016, India; The University of Queensland-Indian Institute of Technology Delhi Academy of Research, New Delhi 110016, India; School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD 4072, Australia
| | - Sreejani Barua
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302, India
| | - Nitya Sharma
- Food and Bioprocess Engineering Lab, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, Hauz Khas, New Delhi 110016, India
| | - Opeyemi Joshua Olatunji
- Traditional Thai Medical Research and Innovation Center, Faculty of Traditional Thai Medicine, Prince of Songkla University, Hat Yai 90110, Thailand; African Genome Center, Mohammed VI Polytechnic University, Ben Guerir 43150, Morocco
| | - Nilesh Prakash Nirmal
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Rd., Salaya, Nakhon Pathom 73170, Thailand.
| | - Jatindra K Sahu
- Food and Bioprocess Engineering Lab, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, Hauz Khas, New Delhi 110016, India.
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12
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Lian Z, Yang S, Peng X, Tong X, Wang M, Dai S, Zhu T, Wang H, Jiang L. pH-Shifting combined with ultrasound treatment of emulsion-filled β-conglycinin gels as β-carotene carriers: Effect of emulsion concentration on gel properties. ULTRASONICS SONOCHEMISTRY 2023; 95:106412. [PMID: 37086535 PMCID: PMC10457579 DOI: 10.1016/j.ultsonch.2023.106412] [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: 02/12/2023] [Revised: 04/09/2023] [Accepted: 04/17/2023] [Indexed: 05/03/2023]
Abstract
In this work, emulsion-filled gels were prepared from natural and pH-shifting combined with ultrasound β-conglycinin (7S) as emulsifiers. The emulsifier modification and emulsion concentrations (5, 10, 15, 20 wt%) were evaluated on the structural and β-carotene release properties of the gels. Compared to the 7S hydrogel, the emulsion-filled gels exhibited better water-holding and textural properties. The 7S modification and the increase in emulsion concentration resulted in altered water distribution and improved microstructure and rheological properties of the emulsion-filled gels. The dense and homogeneous gel network was formed at an emulsion content of 15 wt%. The gels were regulated by different release kinetics in a simulated gastrointestinal environment. M-15 showed the highest bioaccessibility and chemical stability (72.25% and 89.87%) with good slow-release properties of β-carotene. These results will guide the development of encapsulated delivery systems for gel food products.
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Affiliation(s)
- Ziteng Lian
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Sai Yang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xinhui Peng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaohong Tong
- College of Agriculture, Northeast Agricultural University, Harbin 150030, China
| | - Mengmeng Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Shicheng Dai
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Tingting Zhu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Huan Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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13
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Manzoor M, Sharma P, Murtaza M, Jaiswal AK, Jaglan S. Fabrication, characterization, and interventions of protein, polysaccharide and lipid-based nanoemulsions in food and nutraceutical delivery applications: A review. Int J Biol Macromol 2023; 241:124485. [PMID: 37076071 DOI: 10.1016/j.ijbiomac.2023.124485] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 03/23/2023] [Accepted: 04/12/2023] [Indexed: 04/21/2023]
Abstract
The fabrication and application of nanoemulsions for incorporating and delivering diverse bioactive compounds, particularly hydrophobic substances, is becoming an increasing focus of research with the potential to improve the nutritional and health status of individuals. Constant advancements in nanotechnological approaches aid in the creation of nanoemulsions using diverse biopolymers such as proteins, peptides, polysaccharides, and lipids to improve the stability, bioactivity, and bioavailability of active hydrophilic and lipophilic compounds. This article provides a comprehensive overview of various techniques used to create and characterize nanoemulsions as well as theories for understanding their stability. The article also highlights the advancement of nanoemulsions in boosting the bioaccessibility of nutraceuticals to help advance their potential use in various food and pharmaceutical formulations.
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Affiliation(s)
- Mehnaza Manzoor
- Fermentation & Microbial Biotechnology Division, CSIR-Indian Institute of Integrative Medicine, Canal Road, Jammu 180001, India; Department of Food Technology and Nutrition, Lovely Professional University, Jalandhar, Punjab 144411, India.
| | - Priyanshu Sharma
- Department of Food Technology and Nutrition, Lovely Professional University, Jalandhar, Punjab 144411, India
| | - Mohd Murtaza
- Fermentation & Microbial Biotechnology Division, CSIR-Indian Institute of Integrative Medicine, Canal Road, Jammu 180001, India
| | - Amit K Jaiswal
- School of Food Science and Environmental Health, Faculty of Science, Technological University Dublin-City Campus, Central Quad, Grangegorman, Dublin D07 ADY7, Ireland; Environmental Sustainability and Health Institute, Technological University Dublin-City Campus, Grangegorman, Dublin D07 H6K8, Ireland
| | - Sundeep Jaglan
- Fermentation & Microbial Biotechnology Division, CSIR-Indian Institute of Integrative Medicine, Canal Road, Jammu 180001, India.
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14
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Effect of WPI/Tween 80 mixed emulsifiers on physicochemical stability of ginsenosides nanoemulsions. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102519] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/07/2023]
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15
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Fabrication of Monarda citriodora essential oil nanoemulsions: characterization and antifungal activity against Penicillium digitatum of kinnow. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01821-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/15/2023]
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16
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Nasrolahi S, Sadeghizadeh‐Yazdi J, Ehrampoush MH, Madadizadeh F, Khalili E. Evaluation of rheological and optical properties plus stability of beverage cloud emulsions prepared with corn oil, gum rosin, and modified starch. Food Sci Nutr 2023; 11:806-816. [PMID: 36789040 PMCID: PMC9922106 DOI: 10.1002/fsn3.3115] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2022] [Revised: 09/03/2022] [Accepted: 10/16/2022] [Indexed: 11/18/2022] Open
Abstract
Rheological and optical properties as well as stability of beverage cloud emulsion prepared with corn oil, gum rosin (EG), and modified starch were evaluated in model juices. The emulsions were prepared with three levels of modified starch (6%, 12%, and 18% w/w), corn oil (5%, 7%, and 9% w/w), and gum rosin (1%, 3%, and 5% w/w). Experiments were designed using the Box-Behnken design. The analysis of variance (ANOVA) was used to evaluate the significance of the experimental factors and the factors were then optimized using response surface methodology (RSM). The stability of emulsions was measured through ring formation in both the primary emulsion and the model beverage as a function of storage time. Also, the effect of heat treatment was examined on the stability of emulsions in model beverages. The results revealed that heat treatment did not cause the formation of an observable ring in the model juice containing stabilized starch emulsion. Rheological examinations of the stable emulsion samples showed a pseudoplastic and time-independent non-Newtonian behavior. The optimum emulsion sample consistency coefficient was 0.46 Pa.sn and the flow behavior index was 0.88. The apparent viscosity of the optimum emulsion sample based on Herschel-Bulkley model at shear rate of 100 s-1 was 0.0439 Pa.s. The results indicated that the concentration of modified starch, gum rosin, and corn oil has a significant effect on the stability and creaminess of the emulsion. In general, with an increase in the percentage of modified starch, the stability rises while the rate of creaminess decreases (p < 0.05). Furthermore, elevation of the concentration of corn oil had a significant effect on the opacity of emulsions and the final product (p < 0.05).
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Affiliation(s)
- Soghra Nasrolahi
- Master of Food Science and Technology, School of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | - Jalal Sadeghizadeh‐Yazdi
- Department of Food Science and Technology, School of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
- Environmental Science and Technology Research Center, School of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | - Mohammad Hassan Ehrampoush
- Department of Environmental Health Engineering, School of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | - Farzan Madadizadeh
- Department Biostatistics, School of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | - Elham Khalili
- Department of Food Hygiene and Safety, School of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
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17
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Effects of pH during dry-heat preparation on the physicochemical and emulsifying properties of rice starch and whey protein isolate mixtures. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108614] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023]
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18
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Petitjean M, Isasi JR. Preparation of β-cyclodextrin/polysaccharide foams using saponin. Beilstein J Org Chem 2023; 19:78-88. [PMID: 36761472 PMCID: PMC9887783 DOI: 10.3762/bjoc.19.7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Accepted: 01/10/2023] [Indexed: 01/25/2023] Open
Abstract
Cyclodextrins, cyclic oligosaccharides with a hydrophobic cavity that form inclusion complexes with nonpolar molecules, can be used to functionalize other polysaccharides. Xanthan gum, locust bean gum or chitosan can be crosslinked using citric acid in the presence of β-cyclodextrin to produce insoluble matrices. In this work, polymeric foams based on those polysaccharides and saponin have been prepared using a green synthesis method to increase the porosity of the matrices. The saponin of soapbark (Quillaja saponaria) has been used to obtain foams using different procedures. The influence of the synthesis path on the porosity of the materials and their corresponding sorption capacities in the aqueous phase were evaluated.
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Affiliation(s)
- Max Petitjean
- Department of Chemistry. University of Navarra. 31080 Pamplona, Spain
| | - José Ramón Isasi
- Department of Chemistry. University of Navarra. 31080 Pamplona, Spain
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19
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Encapsulation of D-Limonene into O/W Nanoemulsions for Enhanced Stability. Polymers (Basel) 2023; 15:polym15020471. [PMID: 36679351 PMCID: PMC9864102 DOI: 10.3390/polym15020471] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 01/06/2023] [Accepted: 01/13/2023] [Indexed: 01/18/2023] Open
Abstract
The present study aimed to investigate the physical stability in terms of (droplet size, pH, and ionic strength) and chemical stability in terms of (retention) of D-limonene (LM) in the nanoemulsions after emulsification as well as after storing them for 30 days under different temperatures (5 °C, 25 °C, and 50 °C). LM is a cyclic monoterpene and a major component extracted from citrus fruits. The modification of disperse phase with soybean oil (SB) and a nonionic emulsifier (Tween 80) was adequate to prepare stable LM-loaded nanoemulsions. LM blended with SB-loaded nanoemulsions were stable against droplet growth over pH (3-9) and ionic strength (0-500 mM NaCl). Regarding long-term storage, the prepared nanoemulsions demonstrated excellent physical stability with droplet size ranging from 120-130 nm during 30 days of storage at both 5 °C and 25 °C; however, oiling off started in the emulsions, which were stored at 50 °C from day 10. On the other hand, the retention of LM in the emulsions was significantly impacted by storage temperature. Nanoemulsions stored at 5 °C had the highest retention of 91%, while nanoemulsions stored at 25 °C had the lowest retention of 82%.
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20
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Yu H, Kim S, Chang PS. Lipase-catalyzed production of pyridoxine monolaurate in solvent-free bioreactor system. Food Chem 2023; 399:133949. [DOI: 10.1016/j.foodchem.2022.133949] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Revised: 08/05/2022] [Accepted: 08/12/2022] [Indexed: 11/29/2022]
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21
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Xu H, Yang L, Xie P, Zhou Q, Chen Y, Karrar E, Qi H, Lin R, Zhu Y, Jin J, Jin Q, Wang X. Static stability of partially crystalline emulsions: Impacts of carrageenan and its blends with xanthan gum and/or guar gum. Int J Biol Macromol 2022; 223:307-315. [PMID: 36336159 DOI: 10.1016/j.ijbiomac.2022.10.264] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 10/10/2022] [Accepted: 10/30/2022] [Indexed: 11/06/2022]
Abstract
In the present study, four different combinations of gums, including carrageenan (CG), its binary blends with xanthan gum (XG) or guar gum (GG) in equal ratios, and its ternary blends with XG and GG in three equal ratios, were involved into making partially crystalline emulsions (PCEs), respectively. The freshly prepared emulsions were systematically characterized by rheological property, particle size distribution, microscopic morphology, interfacial property, and intermolecular interactions, and their emulsion stabilities were further evaluated using multiple light scattering technique and storage test. All PCEs stabilized by gum blends (CG + XG, CG + GG, and CG + XG + GG) obtained decreased apparent viscosities at 0.01 s-1 (10.12-25.32 Pa·s), particle sizes (3.12-4.06 μm), as well as interfacial protein concentrations (22.60-27.01 mg/m2), which were much lower than those with single CG (35.98 Pa·s, 6.72 μm, and 47.74 mg/m2, respectively). The microscopic morphology showed that blending CG with XG and/or GG contributed to formation of firmer three-dimensional matrix, thereby preventing the aggregation of fat droplets. Inclusion of XG and/or GG also significantly reduced contribution of hydrophobic interactions from 0.72 to 0.24-0.44 mg/mL. Both multiple light scattering and storage test revealed that emulsion instabilities were mainly manifested as a clarification at the bottom and an agglomeration at the top. PCE-CG + XG + GG exhibited superior stability with low creaming index (6.20 %) and viscosity (1180.0 mPa·s) after three months of storage. The research aims to evaluate the effects of CG and its blends with XG and GG on stability of PCEs, and the results potentially provide valuable information for manufacture of stable PCE foods.
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Affiliation(s)
- Hua Xu
- State Key Laboratory of Food Science and Technology, International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Lan Yang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Inner Mongolia Agricultural University, Huhhot 010018, PR China
| | - Pengkai Xie
- State Key Laboratory of Food Science and Technology, International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Qinying Zhou
- State Key Laboratory of Food Science and Technology, International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yuhang Chen
- State Key Laboratory of Food Science and Technology, International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Emad Karrar
- State Key Laboratory of Food Science and Technology, International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Department of Food Engineering, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
| | - Huifang Qi
- State Key Laboratory of Food Science and Technology, International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Ruixue Lin
- State Key Laboratory of Food Science and Technology, International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yun Zhu
- State Key Laboratory of Food Science and Technology, International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jun Jin
- State Key Laboratory of Food Science and Technology, International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Technology, International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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22
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Impact of ethanol shock on the structural change and emulsifying capacity of bovine lactoferrin. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107894] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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23
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Extraction, purification of saponins components from Xanthoceras sorbifolium Bunge leaves: potential additives in the food industry. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01669-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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24
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Gonçalves RF, Madalena DA, Fernandes JM, Marques M, Vicente AA, Pinheiro AC. Application of nanostructured delivery systems in food: From incorporation to detection and characterization. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.09.016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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25
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Liao W, Gharsallaoui A, Dumas E, Elaissari A. Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate. Compr Rev Food Sci Food Saf 2022; 21:5291-5317. [PMID: 36301626 DOI: 10.1111/1541-4337.13062] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 09/21/2022] [Accepted: 10/03/2022] [Indexed: 01/28/2023]
Abstract
Emulsions can be easily destabilized under various conditions during preparation and storage. Therefore, it is necessary to understand the factors that influence the stability of emulsions, which is essential for their subsequent studies. Sodium caseinate (CAS) is a well-used nutritional and functional ingredient in emulsion preparation due to its good solubility and emulsifying properties. CAS-stabilized emulsions can be considered good food emulsion delivery systems, but their applications are still limited under certain conditions due to their instability to creaming and aggregation. Therefore, the purpose of this review is to provide a complete overview of how different environmental stresses and processing conditions affect the stability of CAS-stabilized emulsions and how to improve their stability. Initially, the general properties of CAS as emulsifiers and the characterization of CAS-stabilized oil-in-water (O/W) emulsions were summarized. Second, the major instability mechanisms that operate in CAS-stabilized emulsions were presented. Furthermore, the general factors such as pH, emulsifier concentration, ionic strength, oxidation, and processing conditions, affecting the stability of CAS-stabilized O/W emulsion, were discussed. On this basis, the commonly used methods for evaluating emulsion stability are introduced. Finally, state-of-the-art strategies to improve CAS-based emulsion stability are also described and summarized. This review is expected to provide a theoretical basis for the future applications of CAS in food emulsions.
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Affiliation(s)
- Wei Liao
- Univ. Lyon, University Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, Villeurbanne, France
| | - Adem Gharsallaoui
- Univ. Lyon, University Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, Villeurbanne, France
| | - Emilie Dumas
- Univ. Lyon, University Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, Villeurbanne, France
| | - Abdelhamid Elaissari
- Univ Lyon, University Claude Bernard Lyon 1, CNRS, ISA-UMR 5280, Villeurbanne, France
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26
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Toor R, Denoyel R, Liggieri L, Schmitt M, Antoni M. Influence of Surfactant Concentration on Spontaneous Emulsification Kinetics. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2022; 38:11521-11528. [PMID: 36095327 DOI: 10.1021/acs.langmuir.1c03443] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The kinetics of spontaneous emulsification is investigated on aqueous pendant drops in paraffin oil. Optical microscopy in transmission mode is used for high-spatial-resolution image recording. The influence of a lipophilic surfactant (Span 80) and two water-soluble surfactants (CTAB and SDS) is investigated. As time runs, the drop interface turns opaque due to the formation of microstructures associated with spontaneous emulsification. The time evolution of this phenomenon is shown to depend upon temperature and surfactant concentration, which leads to an overall shrinkage due to gradual water uptake and transport into paraffin oil. Spontaneous emulsification kinetics depends upon the chemical composition. Higher concentrations of Span 80 and CTAB (resp. SDS) are shown to promote (resp. hinder) water transport. This work provides new insights into the understanding of spontaneous emulsification when combining the properties of non-ionic and ionic surfactants.
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Affiliation(s)
- Ritu Toor
- Aix-Marseille Univ., CNRS, MADIREL, Marseille 13013, France
| | - Renaud Denoyel
- Aix-Marseille Univ., CNRS, MADIREL, Marseille 13013, France
| | - Libero Liggieri
- CNR-Institute of Condensed Matter Chemistry and Technologies for Energy (ICMATE), Unit of Genoa, Genova 16149, Italy
| | | | - Mickaël Antoni
- Aix-Marseille Univ., CNRS, MADIREL, Marseille 13013, France
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27
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Li Y, Gao Z, Guo J, Wang J, Yang X. Modulating aroma release of flavour oil emulsion based on mucoadhesive property of tannic acid. Food Chem 2022; 388:132970. [PMID: 35483281 DOI: 10.1016/j.foodchem.2022.132970] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2021] [Revised: 04/07/2022] [Accepted: 04/10/2022] [Indexed: 11/04/2022]
Abstract
Flavour is a crucial sensory element that determines the consumers' preference for food and beverages. In this study, we determined the effects of complex gum arabic (GA) and tannic acid (TA) on the aroma release of flavour oil emulsions in vitro by simulating oral processing conditions. GA and TA were used to stabilize flavour oil emulsions. Visualization of in vitro retention using ex vivo porcine tongue, detection of aroma release in the model mouth, and sensory evaluation of flavour emulsions were performed to determine the effect of TA and GA. The results indicated that the retention of emulsions and the release of aroma compounds were modulated by TA and GA, which could be because of interactions that occurred between GA and TA in emulsions and mucins on the tongue. GA enhanced aroma release, whereas TA contributed to the retention or slow release of target aroma compounds.
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Affiliation(s)
- Yanlei Li
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China; Laboratory of Food Proteins and Colloids, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhiming Gao
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Jian Guo
- Laboratory of Food Proteins and Colloids, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Jinmei Wang
- Laboratory of Food Proteins and Colloids, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xiaoquan Yang
- Laboratory of Food Proteins and Colloids, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
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28
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Enggi CK, Mahardika F, Devara DM, Saputra MD, Wafiah N, Raihan M, Permana AD. HPLC-UV method validation for quantification of β-carotene in the development of sustained release supplement formulation containing solid dispersion-floating gel in situ. J Pharm Biomed Anal 2022; 221:115041. [PMID: 36152490 DOI: 10.1016/j.jpba.2022.115041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2022] [Revised: 09/07/2022] [Accepted: 09/08/2022] [Indexed: 10/31/2022]
Abstract
Despite the health benefits of β-carotene, its activity has been hampered by poor aqueous solubility and low oral bioavailability. Therefore, it is crucial to develop a new approach to overcome these problems. In this study, we developed a dry powder supplement comprising a combination approach of solid dispersion and floating gel in situ of β-carotene to enhance the solubility and achieve sustained release behavior. Here, we validated an HPLC method to quantify β-carotene as per the guidelines from ICH. The analytical method was validated in methanol and Fasted-State Simulated Gastric Fluid (FaSSGF) to determine β-carotene in recovery and in vitro release studies, respectively. A simple HPLC method using Xselect CSH™ C18 column (Waters, 3.0 × 150 mm) with the particle size of 3.5 µm was validated with 100% acetonitrile as the mobile phase. The calibration curves were found to be linear with LLOQ values < 3 ng/mL. Importantly, the method was accurate and precise without a carry over effect and successfully applied to determine the β-carotene concentration in the content analysis of the compound and in vitro drug release from floating gel in situ laden with solid dispersion formulations. The sensitivity of the method obtained here offers a wide potential use in various applications in drug delivery systems.
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Affiliation(s)
| | - Fitrah Mahardika
- Faculty of Pharmacy, Hasanuddin University, Makassar 90245, Indonesia
| | | | | | - Nurfadilla Wafiah
- Faculty of Pharmacy, Hasanuddin University, Makassar 90245, Indonesia
| | - Muhammad Raihan
- Faculty of Pharmacy, Hasanuddin University, Makassar 90245, Indonesia
| | - Andi Dian Permana
- Faculty of Pharmacy, Hasanuddin University, Makassar 90245, Indonesia.
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29
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Lu Z, Lee PR, Yang H. Chickpea flour and soy protein isolate interacted with κ-carrageenan via electrostatic interactions to form egg omelets analogue. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107691] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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30
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Comparison between Quinoa and Quillaja saponins in the Formation, Stability and Digestibility of Astaxanthin-Canola Oil Emulsions. COLLOIDS AND INTERFACES 2022. [DOI: 10.3390/colloids6030043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Saponins from Quillaja saponaria and Chenopodium quinoa were evaluated as natural emulsifiers in the formation of astaxanthin enriched canola oil emulsions. The aim of this study was to define the processing conditions for developing emulsions and to evaluate their physical stability against environmental conditions: pH (2–10), temperature (20–50 °C), ionic strength (0–500 mM NaCl), and storage (35 days at 25 °C), as well as their performance in an in vitro digestion model. The emulsions were characterized, evaluating their mean particle size, polydispersity index (PDI), and zeta potential. Oil-in-water (O/W) emulsions were effectively produced using 1% oil phase and 1% emulsifier (saponins). Emulsions were stable over a wide range of pH values (4–10), but exhibited particle aggregation at lower pH, salt conditions, and high temperatures. The emulsion stability index (ESI) remained above 80% after 35 days of storage. The results of our study suggest that saponins can be an effective alternative to synthetic emulsifiers.
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Isoliquiritigenin Nanoemulsion Preparation by Combined Sonication and Phase-Inversion Composition Method: In Vitro Anticancer Activities. Bioengineering (Basel) 2022; 9:bioengineering9080382. [PMID: 36004907 PMCID: PMC9404772 DOI: 10.3390/bioengineering9080382] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 08/06/2022] [Accepted: 08/08/2022] [Indexed: 11/16/2022] Open
Abstract
Isoliquiritigenin (ILQ) has a number of biological activities such as antitumor and anti-inflammatory effects. However, biomedical applications of ILQ are impeded by its poor aqueous solubility. Therefore, in this research, we prepared a novel ILQ-loaded nanoemulsion, i.e., ILQ-NE, which consisted of Labrafil® M 1944 CS (oil), Cremophor® EL (surfactant), ILQ, and phosphate-buffered saline, by employing a combined sonication (high-energy) and phase-inversion composition (low-energy) method (denoted as the SPIC method). The ILQ-NE increased the ILQ solubility ~1000 times more than its intrinsic solubility. It contained spherical droplets with a mean diameter of 44.10 ± 0.28 nm and a narrow size distribution. The ILQ loading capacity was 4%. The droplet size of ILQ-NE remained unchanged during storage at 4 °C for 56 days. Nanoemulsion encapsulation effectively prevented ILQ from degradation under ultraviolet light irradiation, and enhanced the ILQ in vitro release rate. In addition, ILQ-NE showed higher cellular uptake and superior cytotoxicity to 4T1 cancer cells compared with free ILQ formulations. In conclusion, ILQ-NE may facilitate the biomedical application of ILQ, and the SPIC method presents an attractive avenue for bridging the merits and eliminating the shortcomings of traditional high-energy methods and low-energy methods.
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Enhancing the Emulsification and Photostability Properties of Pectin from Different Sources Using Genipin Crosslinking Technique. Foods 2022; 11:foods11162392. [PMID: 36010392 PMCID: PMC9407367 DOI: 10.3390/foods11162392] [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: 07/22/2022] [Revised: 08/04/2022] [Accepted: 08/08/2022] [Indexed: 02/04/2023] Open
Abstract
Pectin is a potential polysaccharide-based emulsifier, but the stabilized emulsions suffer from insufficient emulsion stability. Therefore, modification is needed to enhance its emulsification performance to cater to practical applications. The genipin-crosslinking strategy was used in this work to modify pectin with different sources and extraction conditions. Chemical composition analysis, molecular weight (Mw), and radius of gyration (Rg) measurement revealed that sugar beet pectin (SBP) has a more compact and flexible conformation than commercial citrus pectin (CP) and apple pectin (AP), indicated by the significantly (p < 0.05) larger Mw/Rg of SBP (18.1−11.3 kg/mol/nm) than CP (8.3 kg/mol/nm) and AP (8.0 kg/mol/nm). Crosslinking modification significantly increased the Mw, radius of gyration, and viscosity. This significantly (p < 0.05) improved the emulsifying stability (a smaller increase in droplets size) by the contribution of both thicker adsorbed hydrated layers at the oil-water interface with a stronger steric-hindrance effect and larger viscosity effect to slow down droplet collision. The formation of a blue-black substance from crosslinking reaction was able to block the UV radiation, which significantly improved the photostability of β-carotene-loaded emulsions. Altogether, genipin-crosslinking is feasible to modify pectin of different sources to enhance the emulsion stability and for use as a vehicle for delivering bioactive compounds.
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Wang S, Wang T, Li X, Cui Y, Sun Y, Yu G, Cheng J. Fabrication of emulsions prepared by rice bran protein hydrolysate and ferulic acid covalent conjugate: Focus on ultrasonic emulsification. ULTRASONICS SONOCHEMISTRY 2022; 88:106064. [PMID: 35749957 PMCID: PMC9234231 DOI: 10.1016/j.ultsonch.2022.106064] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/14/2022] [Revised: 06/02/2022] [Accepted: 06/12/2022] [Indexed: 05/07/2023]
Abstract
The aim of the paper was to investigate the effect of ultrasonic emulsification treatment on the fabrication mechanism and stability of the emulsion. The covalent conjugate made with rice bran protein hydrolysate (RBPH) and ferulic acid (FA) was used as the emulsifier. The effects of high intensity ultrasound (HIU) power with different level (0 W, 150 W, 300 W, 450 W and 600 W) on the stability of emulsion were evaluated. The results showed that ultrasonic emulsification can significantly improve the stability of the emulsions (p < 0.05). The emulsion gained better stability and emulsifying property at 300 W. It was able to fabricate emulsion with smaller particle size, more uniform distribution and higher interfacial protein content. It was confirmed by fluorescent microscopy and cryo-scanning electron microscopy (cryo-SEM) furtherly. And it was also proved that the emulsion treated by proper HIU treatment at 300 W had better storage stability. Excessive HIU treatment (450 W, 600 W) had negative effects on the stability of emulsion. The stability of emulsion (300 W) against different environmental stresses was further explored, which established a theoretical basis for the industrial application of emulsion in food industry.
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Affiliation(s)
- Shirang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Tengyu Wang
- School of Grain Engineering, Heilongjiang Communications Polytechnic, Harbin 150025, China
| | - Xiaoyi Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yingju Cui
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yue Sun
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Guoping Yu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Jianjun Cheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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Xu H, Yang L, Jin J, Zhang J, Xie P, Chen Y, Shi L, Wei W, Jin Q, Wang X. Elucidation on the destabilization mechanism of whipping creams during static storage. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107613] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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35
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Bindereif B, Karbstein H, van der Schaaf U. Sugar beet pectins for the formulation of dressings and soft drinks: Understanding the complexity of charged hydrocolloids in industrial food emulsions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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36
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Cai Y, Chen B, Zeng D, Huang L, Xiao C, Zhao X, Zhao M, Zhao Q, Van der Meeren P. Rheology and stability of concentrated emulsions fabricated by insoluble soybean fiber with few combined-proteins: Influences of homogenization intensity. Food Chem 2022; 383:132428. [PMID: 35182872 DOI: 10.1016/j.foodchem.2022.132428] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2021] [Revised: 02/06/2022] [Accepted: 02/08/2022] [Indexed: 11/04/2022]
Abstract
Insoluble soybean fiber with few proteins, which is extracted from defatted okara by homogeneous combined with alkali treatment, was used to prepare concentrated emulsions. Firstly, insoluble soybean fiber extracted under pH12 was used to fabricate concentrated emulsions containing various particle concentrations and oil volume fractions and the optimized condition was obtained. Subsequently, insoluble soybean fiber extracted under pH12 followed by different homogeneous strengths were utilized. Concentrated emulsions stabilized by insoluble soybean fiber that was subjected to stronger homogenization presented lower absolute values of the ζ-potential about -47.7 mV and average droplet sizes of 37.0 μm approximately. Moreover, these emulsions exhibited a higher viscosity and elastic modulus, thereby providing better stability and less pronounced environmental sensitivities towards either pH 5 or 100 mM NaCl. Overall, results revealed that insoluble soybean fiber with few protein, especially subjected to homogenization during fiber extraction, was well suited to fabricate concentrated emulsions.
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Affiliation(s)
- Yongjian Cai
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Particle & Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, B-9000 Gent, Belgium
| | - Bifen Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Di Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Lihua Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Chuqiao Xiao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xiujie Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Research Institute for Food Nutrition and Human Health, Guangzhou 510640, China
| | - Qiangzhong Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Research Institute for Food Nutrition and Human Health, Guangzhou 510640, China.
| | - Paul Van der Meeren
- Particle & Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, B-9000 Gent, Belgium
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Perrin L, Desobry-Banon S, Gillet G, Desobry S. Review of High-Frequency Ultrasounds Emulsification Methods and Oil/Water Interfacial Organization in Absence of any Kind of Stabilizer. Foods 2022; 11:foods11152194. [PMID: 35892779 PMCID: PMC9331899 DOI: 10.3390/foods11152194] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 07/13/2022] [Accepted: 07/18/2022] [Indexed: 11/16/2022] Open
Abstract
Emulsions are multiphasic systems composed of at least two immiscible phases. Emulsion formulation can be made by numerous processes such as low-frequency ultrasounds, high-pressure homogenization, microfluidization, as well as membrane emulsification. These processes often need emulsifiers’ presence to help formulate emulsions and to stabilize them over time. However, certain emulsifiers, especially chemical stabilizers, are less and less desired in products because of their negative environment and health impacts. Thus, to avoid them, promising processes using high-frequency ultrasounds were developed to formulate and stabilize emulsifier-free emulsions. High-frequency ultrasounds are ultrasounds having frequency greater than 100 kHz. Until now, emulsifier-free emulsions’ stability is not fully understood. Some authors suppose that stability is obtained through hydroxide ions’ organization at the hydrophobic/water interfaces, which have been mainly demonstrated by macroscopic studies. Whereas other authors, using microscopic studies, or simulation studies, suppose that the hydrophobic/water interfaces would be rather stabilized thanks to hydronium ions. These theories are discussed in this review.
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Affiliation(s)
- Louise Perrin
- Laboratoire d’Ingénierie des Biomolécules (LIBio), Université de Lorraine, 2 Avenue de la Forêt de Haye, CEDEX, BP 20163, 54505 Vandœuvre-lès-Nancy, France; (S.D.-B.); (S.D.)
- SAS GENIALIS, Route d’Achères, 18250 Henrichemont, France;
- Correspondence:
| | - Sylvie Desobry-Banon
- Laboratoire d’Ingénierie des Biomolécules (LIBio), Université de Lorraine, 2 Avenue de la Forêt de Haye, CEDEX, BP 20163, 54505 Vandœuvre-lès-Nancy, France; (S.D.-B.); (S.D.)
| | | | - Stephane Desobry
- Laboratoire d’Ingénierie des Biomolécules (LIBio), Université de Lorraine, 2 Avenue de la Forêt de Haye, CEDEX, BP 20163, 54505 Vandœuvre-lès-Nancy, France; (S.D.-B.); (S.D.)
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Zhang J, Zhang H, Liu L, Chen Z. Emulsions stabilized by cellulose-based nanoparticles for curcumin encapsulations: In vitro antioxidant properties. Front Nutr 2022; 9:931581. [PMID: 35942167 PMCID: PMC9356219 DOI: 10.3389/fnut.2022.931581] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Accepted: 06/27/2022] [Indexed: 11/13/2022] Open
Abstract
To improve the dispersity and antioxidant properties of curcumin, curcumin emulsions covered with cellulose particles (CP) with different structures were successfully prepared, and the structural characteristics, stability, and antioxidant properties of emulsions were investigated. The results showed that the CP obtained by increasing the hydrolysis time had smaller particle size, better water dispersion, and interfacial adsorption capacity. The encapsulation efficiency of curcumin in emulsion stabilized by cellulose particle hydrolyzed for 10 h can reach about 80%. After 9 days, all emulsions showed good stability, and no obvious creamed layer was observed. Compared to cellulose particles hydrolyzed for 2 h (CP2), emulsions stabilized by cellulose particles hydrolyzed for 6 h (CP6) and 10 h (CP10) exhibited better stability and free fatty acid (FFA) release. Meanwhile, the DPPH scavenging activity of curcumin emulsion stabilized by CP significantly increased with increasing the hydrolysis time and was much higher than that of pure emulsion and curcumin/water due to the higher solubility (1,455 times compared with curcumin/water solution) of curcumin, and these results could provide useful data for the stability and encapsulation of curcumin.
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Taarji N, Bouhoute M, Kobayashi I, Tominaga K, Isoda H, Nakajima M. Physicochemical stability and in-vitro bioaccessibility of concentrated γ-Oryzanol nanodispersions fabricated by solvent displacement method. Food Chem 2022; 382:132300. [PMID: 35134726 DOI: 10.1016/j.foodchem.2022.132300] [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: 06/19/2021] [Revised: 01/27/2022] [Accepted: 01/28/2022] [Indexed: 11/20/2022]
Abstract
Concentrated γ-Oryzanol nanodispersions were fabricated using milli-Q water (no emulsifier) or 0.1% (w/w) polysorbate 80 (T80), modified lecithin (ML) or sodium caseinate (SC) as emulsifiers. The freshly prepared nanodispersions had comparable particle diameter (118 to 157 nm), γ-Oryzanol concentration (1.75 to 1.92 mg mL-1) and free-radical scavenging activity (59 to 62%) and had negative ζ-potentials (-22 to -59 mV), indicating that both γ-Oryzanol and emulsifier coexisted on the particles' interface. The nanoparticles had superior physicochemical stability up to 30 days of storage at 5 °C and were successfully autoclaved without excessive growth or aggregation. Nevertheless, they showed distinct physical stability upon storage at specific environmental conditions, which affected their In-vitro gastrointestinal digestion. Comprehensively, emulsifier-free nanodispersions were sensitive to acidic pH, NaCl and CaCl2 addition. ML and SC coated nanoparticles were sensitive to Ca2+ ions, while T80 stabilized nanodispersions resisted to all environmental stresses, resulting in optimal simulated intestinal absorption.
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Affiliation(s)
- Noamane Taarji
- Alliance for Research on the Mediterranean and North Africa (ARENA), University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-0006, Japan; Food and Medicinal Resource Engineering Open Innovation Laboratory, National Institute of Advanced Industrial Science and Technology (AIST), AIST Tsukuba Central 5-2, Tsukuba City, Ibaraki 305-8565, Japan.
| | - Meryem Bouhoute
- Alliance for Research on the Mediterranean and North Africa (ARENA), University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-0006, Japan
| | - Isao Kobayashi
- Alliance for Research on the Mediterranean and North Africa (ARENA), University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-0006, Japan; Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba 305-8642, Japan
| | - Kenichi Tominaga
- Food and Medicinal Resource Engineering Open Innovation Laboratory, National Institute of Advanced Industrial Science and Technology (AIST), AIST Tsukuba Central 5-2, Tsukuba City, Ibaraki 305-8565, Japan
| | - Hiroko Isoda
- Alliance for Research on the Mediterranean and North Africa (ARENA), University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-0006, Japan; Food and Medicinal Resource Engineering Open Innovation Laboratory, National Institute of Advanced Industrial Science and Technology (AIST), AIST Tsukuba Central 5-2, Tsukuba City, Ibaraki 305-8565, Japan; Faculty of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba Ibaraki 305-8572, Japan
| | - Mitsutoshi Nakajima
- Alliance for Research on the Mediterranean and North Africa (ARENA), University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-0006, Japan; Food and Medicinal Resource Engineering Open Innovation Laboratory, National Institute of Advanced Industrial Science and Technology (AIST), AIST Tsukuba Central 5-2, Tsukuba City, Ibaraki 305-8565, Japan; Faculty of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba Ibaraki 305-8572, Japan
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40
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Evaluation of the synergistic effect of plant-based components on the stability of curcuminoid emulsion. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04074-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
AbstractIn this study, the effect of matrix compounds from natural curcuminoid resources on the stability of curcuminoids and emulsions thereof was evaluated. Curcuminoid emulsions were prepared curcuminoid rich sources (curcuminoid extract, an aqueous turmeric concentrate and turmeric powder) with medium-chain triglyceride oil as lipid phase, lecithin, and pectin as emulsifiers. The curcuminoid emulsions were exposed to light in the visible wavelength range (300 nm–800 nm) at the specific energy input of 0.47 kW/m2 for 7 days and to the temperature of 4 °C, 25 °C, 40 °C for 49 days. The total curcuminoid retention (TC), droplet size (DS) change, instability index (InI), and yellowness reduction (YR) was observed during the storage time. The half-life of curcuminoids in emulsions was increased to 21 h, while the half-life of free curcuminoids was 1.3 h in the light exposure test. The co-compounds from the curcuminoid sources contributed to the emulsion stability by increasing the viscosity. In the thermal exposure test, the matrix compound system retained more than 93% curcuminoids after 49 days of storage at 40 °C, whereas the phase separation increased significantly. However, the TC reduction was independent of the InI change and droplet agglomeration. The YR depended on the TC and the amount of co-components in the emulsion.
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41
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Lesov I, Glushkova D, Cholakova D, Georgiev M, Tcholakova S, Smoukov S, Denkov N. Flow reactor for preparation of lipid nanoparticles via temperature variations. J IND ENG CHEM 2022. [DOI: 10.1016/j.jiec.2022.03.043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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42
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Herrman DA, Brantsen JF, Awika JM. Interactions of 3-deoxyanthocyanins with gum arabic and sodium alginate contributing to improved pigment aqueous stability. Food Chem 2022; 372:131233. [PMID: 34624780 DOI: 10.1016/j.foodchem.2021.131233] [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: 02/20/2021] [Revised: 06/07/2021] [Accepted: 09/23/2021] [Indexed: 11/04/2022]
Abstract
3-Deoxyanthocyanins (3DXA) are of interest as food colorants but readily precipitated in aqueous solutions, limiting their potential applications. This work investigated ability of gum arabic vs alginate to stabilize 3DXA in aqueous systems and mechanisms involved. Apigeninidin and luteolinidin, and sorghum extracts dominant in these compounds, API-EX and LUT-EX, respectively, were prepared in pH 3 and 5 polysaccharide solutions (0.5-1.0 g/L), and colloidal properties and 10-week stability measured. Alginate equally stabilized both pigments at pH 5 (75% retention), but only LUT-EX at pH 3 (65%); viscosity and H-bonding contributed to the effects. By contrast, gum arabic highly stabilized API-EX (100%, pH 5), but not LUT-EX. Gum arabic formed a stable complex with apigeninidin via hydrophobic encapsulation, but much weaker complex with luteolinidin due to its more hydroxylated B-ring. Structure of 3DXA is critical to its interaction with hydrocolloids, thus pigment profile must be considered when selecting stabilizing polysaccharides.
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Affiliation(s)
- Dorothy A Herrman
- Texas A&M University, Department of Food Science & Technology, College Station, TX 77843, USA; JR Simplot, Caldwell, ID 83606, USA
| | - Julia F Brantsen
- Texas A&M University, Department of Food Science & Technology, College Station, TX 77843, USA; General Mills, Minneapolis, MN 55440, USA
| | - Joseph M Awika
- Texas A&M University, Department of Food Science & Technology, College Station, TX 77843, USA; Texas A&M University, Soil & Crop Science Department, College Station, TX 77843, USA
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43
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Developing Eco-Friendly Skin Care Formulations with Microemulsions of Essential Oil. COSMETICS 2022. [DOI: 10.3390/cosmetics9020030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
With the rising public awareness of environmental issues, consumers are increasingly demanding skin care products that create less environmental impact but still provide the same or even greater efficacy. In the skin care arena, microemulsions have been receiving increased attention as the promising delivery technology of skin care actives. Essential oils such as peppermint oil, lavender oil and eucalyptus oil are purported to have excellent antioxidant and antimicrobial properties that could be used as the eco-friendly alternatives for synthetic antioxidants and preservatives in the skin care formulations. This work therefore seeks to develop eco-friendly skin care formulations based on microemulsions of essential oil. Peppermint oil, lavender oil and eucalyptus oil were used as the oil phase to formulate naringin-loaded microemulsions, which demonstrated similar or better antioxidant and antimicrobial properties compared to the synthetic ones. When formulated into gel form, naringin-loaded microemulsion-gel formulations showed enhanced stability and release profile over their unformulated counterpart. Hence, microemulsions of essential oil developed in this work conferred a 4-fold benefits to the skin care formulations: (1) improved release (membrane permeation) of skin care active, (2) improved stability of skin care active, (3) as an eco-friendly alternative to synthetic antioxidant, and (4) a self-preserving system.
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44
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Nanoemulsions: Techniques for the preparation and the recent advances in their food applications. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2021.102914] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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45
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Multi-functional behavior of food emulsifier erythorbyl laurate in different colloidal conditions of homogeneous oil-in-water emulsion system. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2021.128127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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46
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Preparation and characterization of concentrated γ-Oryzanol nanodispersions by solvent displacement method: Effect of processing conditions on nanoparticles formation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107161] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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47
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Xu W, Li Z, Sun H, Zheng S, Li H, Luo D, Li Y, Wang M, Wang Y. High Internal-Phase Pickering Emulsions Stabilized by Xanthan Gum/Lysozyme Nanoparticles: Rheological and Microstructural Perspective. Front Nutr 2022; 8:744234. [PMID: 35071292 PMCID: PMC8766305 DOI: 10.3389/fnut.2021.744234] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2021] [Accepted: 12/09/2021] [Indexed: 12/12/2022] Open
Abstract
Food-grade high internal-phase Pickering emulsions (HIPPEs) stabilized by solid or colloidal particles with different advantages have attracted extensive attention nowadays. However, looking for new appropriate particle stabilizers is the common practice for HIPPEs preparation. It is crucial to find a new strategy for the development of functional HIPPEs with controllable properties. In this study, a high concentration of xanthan gum/lysozyme nanoparticles (XG/Ly NPs) was used for the preparation of HIPPEs for the first time. Visual observations, creaming index (CI), microstructure, and rheology tests were carried out to investigate the potential of XG/Ly NPs as HIPPEs stabilizers. Results indicated that XG/Ly NPs could stabilize oil droplets in the concentration range of 0.5-4% (w/v). The HIPPEs with a minimal particle concentration of 1% exhibited remarkable physical stability. Rheological measurements showed that a high stability of solid-like HIPPEs was successfully obtained with a higher concentration of XG/Ly NPs. Overall, the HIPPEs stabilized by different concentrations of XG/Ly NPs exhibited excellent rheological and structural properties, which might provide a feasible strategy for the development of functional emulsion systems with controllable structures.
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Affiliation(s)
- Wei Xu
- College of Life Science, Xinyang Normal University, Xinyang, China.,Tea Plant Biology Key Laboratory of Henan Province, Xinyang Normal University, Xinyang, China
| | - Zhifan Li
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Haomin Sun
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Shuqing Zheng
- College of Life Science, Xinyang Normal University, Xinyang, China
| | - He Li
- College of Life Science, Xinyang Normal University, Xinyang, China
| | - Denglin Luo
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Yingying Li
- College of Life Science, Xinyang Normal University, Xinyang, China
| | - Mengyuan Wang
- College of Life Science, Xinyang Normal University, Xinyang, China
| | - Yuntao Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
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Masiá C, Jensen PE, Petersen IL, Buldo P. Design of a Functional Pea Protein Matrix for Fermented Plant-Based Cheese. Foods 2022; 11:178. [PMID: 35053910 PMCID: PMC8774429 DOI: 10.3390/foods11020178] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Revised: 12/24/2021] [Accepted: 01/05/2022] [Indexed: 12/14/2022] Open
Abstract
The production of a fermented plant-based cheese requires understanding the behavior of the selected raw material prior to fermentation. Raw material processing affects physicochemical properties of plant protein ingredients, and it determines their ability to form fermentation-induced protein gels. Moreover, the addition of oil also influences structure formation and therefore affects gel firmness. This study focuses on identifying and characterizing an optimal pea protein matrix suitable for fermentation-induced plant-based cheese. Stability and gel formation were investigated in pea protein matrices. Pea protein isolate (PPI) emulsions with 10% protein and 0, 5, 10, 15, and 20% olive oil levels were produced and further fermented with a starter culture suitable for plant matrices. Emulsion stability was evaluated through particle size, ζ-potential, and back-scattered light changes over 7 h. Gel hardness and oscillation measurements of the fermented gels were taken after 1 and 7 days of storage under refrigeration. The water-holding capacity of the gels was measured after 7 days of storage and their microstructure was visualized with confocal microscopy. Results indicate that all PPI emulsions were physically stable after 7 h. Indeed, ζ-potential did not change significantly over time in PPI emulsions, a bimodal particle size distribution was observed in all samples, and no significant variation was observed after 7 h in any of the samples. Fermentation time oscillated between 5.5 and 7 h in all samples. Higher oil content led to weaker gels and lower elastic modulus and no significant changes in gel hardness were observed over 7 days of storage under refrigeration in closed containers. Water-holding capacity increased in samples with higher olive oil content. Based on our results, an optimal pea protein matrix for fermentation-induced pea protein gels can be produced with 10% protein content and 10% olive oil levels without compromising gel hardness.
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Affiliation(s)
- Carmen Masiá
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark; (P.E.J.); (I.L.P.)
- Plant Based Application Department, Chr. Hansen A/S, Bøge Alle 10-12, 2970 Hørsholm, Denmark;
| | - Poul Erik Jensen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark; (P.E.J.); (I.L.P.)
| | - Iben Lykke Petersen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark; (P.E.J.); (I.L.P.)
| | - Patrizia Buldo
- Plant Based Application Department, Chr. Hansen A/S, Bøge Alle 10-12, 2970 Hørsholm, Denmark;
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CASTAÑO-PELÁEZ HI, CORTES-RODRÍGUEZ M, GIL-GONZÁLEZ J, GALLÓN-BEDOYA M. Influence of gum arabic and homogenization process on the physicochemical stability of strawberry suspensions. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.58020] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Influence of low molecular weight surfactants on the stability of model infant formula emulsions based on hydrolyzed rice protein. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112544] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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