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Burgos-Díaz C, Garrido-Miranda KA, Palacio DA, Chacón-Fuentes M, Opazo-Navarrete M, Bustamante M. Food-Grade Oil-in-Water (O/W) Pickering Emulsions Stabilized by Agri-Food Byproduct Particles. COLLOIDS AND INTERFACES 2023. [DOI: 10.3390/colloids7020027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
Abstract
In recent years, emulsions stabilized by solid particles (known as Pickering emulsions) have gained considerable attention due to their excellent stability and for being environmentally friendly compared to the emulsions stabilized by synthetic surfactants. In this context, edible Pickering stabilizers from agri-food byproducts have attracted much interest because of their noteworthy benefits, such as easy preparation, excellent biocompatibility, and unique interfacial properties. Consequently, different food-grade particles have been reported in recent publications with distinct raw materials and preparation methods. Moreover, emulsions stabilized by solid particles can be applied in a wide range of industrial fields, such as food, biomedicine, cosmetics, and fine chemical synthesis. Therefore, this review aims to provide a comprehensive overview of Pickering emulsions stabilized by a diverse range of edible solid particles, specifically agri-food byproducts, including legumes, oil seeds, and fruit byproducts. Moreover, this review summarizes some aspects related to the factors that influence the stabilization and physicochemical properties of Pickering emulsions. In addition, the current research trends in applications of edible Pickering emulsions are documented. Consequently, this review will detail the latest progress and new trends in the field of edible Pickering emulsions for readers.
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Bruno E, Lupi FR, Mammolenti D, Mileti O, Baldino N, Gabriele D. Emulgels Structured with Dietary Fiber for Food Uses: A Rheological Model. Foods 2022; 11:foods11233866. [PMID: 36496676 PMCID: PMC9736285 DOI: 10.3390/foods11233866] [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: 11/10/2022] [Revised: 11/21/2022] [Accepted: 11/26/2022] [Indexed: 12/02/2022] Open
Abstract
Emulgels are biphasic emulsified systems in which the continuous phase is structured with a specific gelling agent. In this work, a rheological and microscopic investigation of O/W emulgels prepared by structuring the aqueous (continuous) phase with citrus fiber was carried out with the aim of designing their macroscopic properties for food uses and predicting their characteristics with a rheological model. According to previous investigations, fiber suspensions behave as "particle gels" and, consequently, the derived emulgels' properties are strongly dependent on the fiber concentration and on process conditions adopted to produce them. Therefore, a rotor-stator system was used to prepare emulgels with increasing fiber content and with different levels of energy and power used for mixing delivered to the materials. An investigation of particle gels was then carried out, fixing the operating process conditions according to emulgel results. Furthermore, the effect of the dispersed (oil) phase volume fraction was varied and a modified semi-empirical Palierne model was proposed with the aim of optimizing a correlation between rheological properties and formulation parameters, fixing the process conditions.
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Gao K, Liu Y, Liu T, Song X, Ruan R, Feng S, Wang X, Cui X. OSA improved the stability and applicability of emulsions prepared with enzymatically hydrolyzed pomelo peel insoluble fiber. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Gong L, Feng D, Liu J, Yu Y, Wang J. Ionic liquid depolymerize the lignocellulose for the enzymatic extraction of feruloylated oligosaccharide from corn bran. Food Chem X 2022; 15:100381. [PMID: 36211776 PMCID: PMC9532712 DOI: 10.1016/j.fochx.2022.100381] [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: 04/19/2022] [Revised: 06/17/2022] [Accepted: 06/28/2022] [Indexed: 12/01/2022] Open
Abstract
ILs pretreatment enriched the extraction yield of conjugated phenols in corn bran. [Amim]Ac is an excellent solvent for the depolymerization of corn bran lignocellulose. [Amim]Ac pretreatment maintains the structure of feruloylated oligosaccharide. The effect of phase volume ratio, settling time, temperatures and concentration were determined.
In this study, a new method was developed for feruloylated oligosaccharides (FOs) enzymatic hydrolysis extraction from corn bran, using ionic liquids (ILs) as the solvent for the depolymerization of dietary fiber. The 1-allyl-3-methylimidazolium acetate [Amim]Ac was the most effective IL among the eight evaluated ILs, which leads to a 1.5 times-higher total FOs content as compared with conventional non-pretreatment extraction. The optimum condition acquired by response surface methodology was 194.31 min, 143.08 °C, solid–liquid ratio of 1:20, and the concentration of 18.65%. The depolymerized biomass was characterized using SEM, FTIR and CLSM. The results confirmed that [Amim]Ac mainly enters the cavity among the lignocellulose and breaks linkages to release FOs by exposure binding sites of hemicellulose to hydrolysis enzymes. In particular, the linkages between ferulic acid and hemicellulose were not affected by ILs pretreatment. This study provides an efficient method for the preparation of conjugated phenols from lignocellulose.
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Lin J, Tang ZS, Brennan CS, Zeng XA. Thermomechanically micronized sugar beet pulp: Dissociation mechanism, physicochemical characteristics, and emulsifying properties. Food Res Int 2022; 160:111675. [DOI: 10.1016/j.foodres.2022.111675] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 06/15/2022] [Accepted: 07/08/2022] [Indexed: 12/22/2022]
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Gao K, Liu T, Cao L, Liu Y, Zhang Q, Ruan R, Feng S, Wu X. Feasibility of pomelo peel dietary fiber as natural functional emulsifier for preparation of Pickering-type emulsion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4491-4499. [PMID: 35122272 DOI: 10.1002/jsfa.11804] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Revised: 12/13/2021] [Accepted: 02/04/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND The application of Pickering emulsions stabilized by food-derived particles is of great interest, studies have focused on development of natural functional emulsifiers from agricultural byproducts. Dietary fiber (DF) has been recognizing for its excellent physiological functions. Moreover, physicochemical properties of pomelo peel DF (PDF) make it a potential emulsifier. However, pristine PDF is not suitable as emulsifier due to its compact physical structure and high hydrophobicity, which seriously limits its utilization. The objective of the study was to investigate the effects of cellulase on physicochemical properties of PDF and to illustrate the feasibility of cellulase modified PDF (MPDF) as natural functional emulsifier. RESULTS Cellulase modification significantly improved (P < 0.05) specific surface area, water-holding capacity/oil-holding capacity, viscoelasticity, hydrophobicity, and pore structure while decreased crystallinity index and particle size of PDF. Emulsion could remain stable over 30 days as MPDF concentrations up to 1 wt% and oil/water ratio 3:7. The appearance stability of emulsions was not influenced by temperature (4-60 °C), pH (3.0-12.0), and ion concentration (0-200 mmol L-1 ) which was similar to Pickering emulsions. The mechanism of MPDF as an emulsifier was mainly attributed to the combination of Pickering effect and the three-dimensional network. In addition, MPDF showed higher antioxidant capacity in emulsions than other classical emulsifiers. CONCLUSION The results illustrated that MPDF has a favorable feasibility for preparation of stable Pickering-type emulsions, which will be a practical support for application of PDF as a natural functional emulsifier and will be helpful to realize the resource utilization of DF in pomelo industries. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Kaili Gao
- State Key Laboratory of Food Science and Technology, Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China
| | - Tongying Liu
- Jiangxi Maternal and Child Health Hospital, Nanchang, China
| | - Leipeng Cao
- State Key Laboratory of Food Science and Technology, Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China
| | - Yuhuan Liu
- State Key Laboratory of Food Science and Technology, Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China
| | - Qi Zhang
- State Key Laboratory of Food Science and Technology, Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China
| | - Roger Ruan
- State Key Laboratory of Food Science and Technology, Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China
- Center for Biorefining and Department of Bioproducts and Biosystems Engineering, University of Minnesota, St Paul, MN, USA
| | - Shuoru Feng
- State Key Laboratory of Food Science and Technology, Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China
| | - Xiaodan Wu
- State Key Laboratory of Food Science and Technology, Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China
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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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Zhang Y, Duan F, Fang J, Lu J, Wang J, Zhang J, Gao J, Yu H, Fan H. Preparation of soybean dreg fiber solid emulsifier and its effect on the stability of Pickering emulsion. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2021-0367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
High purity insoluble dietary fiber (HPIDF) was extracted from Okara by compound enzyme method, and solid emulsifiers with different particle sizes were prepared by wet grinding. Its composition, structure and physicochemical properties were studied, and the influence mechanism of solid emulsifiers with different particle sizes on emulsifying properties and interface stability of Pickering emulsion was systematically studied. The results showed that the particle size of HPIDF decreased significantly, the ζ-potential, contact Angle and swelling capacity of HPIDF ncrease significantly (p < 0.05). HPIDF forms an adsorption layer at the oil-water interface, and some of them are connected to form a bridge network structure, which plays a role of steric hindrance. And the emulsion has excellent stability under different environmental factors. HPIDF are suitable raw materials as natural food-grade solid emulsifiers. It is cost-effective and eco-friendly to realize the high-value utilization of Okara resources, reduce resource waste, and extend the industrial chain.
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Affiliation(s)
- Ying Zhang
- College of Food Science and Engineering , Jilin Agricultural University , Jilin , Changchun 130118 , China
- National Soybean Industry Technology System Processing Laboratory , Jilin , Changchun 130118 , China
| | - Fangyu Duan
- College of Food Science and Engineering , Jilin Agricultural University , Jilin , Changchun 130118 , China
| | - Jiaqi Fang
- College of Food Science and Engineering , Jilin Agricultural University , Jilin , Changchun 130118 , China
- National Soybean Industry Technology System Processing Laboratory , Jilin , Changchun 130118 , China
| | - Jiahong Lu
- College of Food Science and Engineering , Jilin Agricultural University , Jilin , Changchun 130118 , China
- National Soybean Industry Technology System Processing Laboratory , Jilin , Changchun 130118 , China
| | - Jinyu Wang
- College of Food Science and Engineering , Jilin Agricultural University , Jilin , Changchun 130118 , China
- National Soybean Industry Technology System Processing Laboratory , Jilin , Changchun 130118 , China
| | - Jiarui Zhang
- College of Food Science and Engineering , Jilin Agricultural University , Jilin , Changchun 130118 , China
- National Soybean Industry Technology System Processing Laboratory , Jilin , Changchun 130118 , China
| | - Junpeng Gao
- College of Food Science and Engineering , Jilin Agricultural University , Jilin , Changchun 130118 , China
| | - Hansong Yu
- College of Food Science and Engineering , Jilin Agricultural University , Jilin , Changchun 130118 , China
- National Soybean Industry Technology System Processing Laboratory , Jilin , Changchun 130118 , China
| | - Hongliang Fan
- College of Food Science and Engineering , Jilin Agricultural University , Jilin , Changchun 130118 , China
- National Soybean Industry Technology System Processing Laboratory , Jilin , Changchun 130118 , China
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Martínez-Martí J, Quiles A, Moraga G, Llorca E, Hernando I. High Internal Phase Emulsions Preparation Using Citrus By-Products as Stabilizers. Foods 2022; 11:foods11070994. [PMID: 35407081 PMCID: PMC8997458 DOI: 10.3390/foods11070994] [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: 02/04/2022] [Revised: 03/24/2022] [Accepted: 03/25/2022] [Indexed: 12/10/2022] Open
Abstract
The citrus juice industry produces about 50% of by-products. Citrus pomace (CP) contains many polysaccharides (mainly cellulose and pectin), which could act as stabilizers and emulsifiers. The aim of this work was to obtain high internal phase emulsions (HIPEs) using unmodified CP at different concentrations to valorize citrus by-products. The synergic effect of pea protein isolate (PPI) with CP to stabilize the HIPEs was also studied. HIPEs structure was analyzed using rheological and microscopy studies as well as color and physical stability of the emulsions. According to rheological data, all samples exhibited a solid-like behavior, as elastic modulus (G’) was higher than viscous modulus (G’’) within the viscoelastic linear region; as % CP and % PPI increased, greater values of G’ and apparent viscosity (η) were achieved. Microscopic images showed that oil droplets had a polyhedral shape and were enclosed by a thin layer of CP and PPI. Increasing concentrations of CP and PPI enhanced oil droplets packaging. Emulsions’ physical stability was better when adding PPI. The results showed that stable HIPEs with 1.25% of CP and PPI over 0.5% can be obtained. These HIPEs could be used to formulate emulsions for food applications, such as mayonnaises, fillings, or creams.
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Quality of Emulsions Based on Modified Watermelon Seed Oil, Stabilized with Orange Fibres. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27020513. [PMID: 35056840 PMCID: PMC8779873 DOI: 10.3390/molecules27020513] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 01/08/2022] [Accepted: 01/12/2022] [Indexed: 11/23/2022]
Abstract
The aim of the study was to evaluate emulsion systems prepared on the basis of blended fat in different ratios (watermelon seed oil and mutton tallow) stabilised by orange fibres and xanthan gum. Emulsions were subjected to stability testing by Turbiscan and were assessed in terms of mean droplet size, colour, viscosity, texture, skin hydration and sensory properties. The most stable systems were found to be the ones containing a predominance of mutton tallow in a fat phase. For these emulsions the lowest increase in mean particle size during storage was observed. The study also confirmed the synergistic effect of the thickeners used. The presented emulsions despite favourable physicochemical parameters, did not gain acceptance in sensory evaluation.
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Kalla-Bertholdt AM, Nguyen PV, Baier AK, Rauh C. Influence of dietary fiber on in-vitro lipid digestion of emulsions prepared with high-intensity ultrasound. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102799] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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12
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Utilization of dried Japanese apricot and avocado fruit powders as an emulsifying agent: The importance of the powder-dispersed phase in emulsification. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110411] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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13
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Effect of homogenization associated with alkaline treatment on the structural, physicochemical, and emulsifying properties of insoluble soybean fiber (ISF). Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106516] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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15
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Pickering emulsions based on food byproducts: A comprehensive study of soluble and insoluble contents. J Colloid Interface Sci 2021; 581:226-237. [DOI: 10.1016/j.jcis.2020.07.078] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 07/15/2020] [Accepted: 07/16/2020] [Indexed: 12/19/2022]
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Huc-Mathis D, Guilbaud A, Fayolle N, Bosc V, Blumenthal D. Valorizing apple by-products as emulsion stabilizers: Experimental design for modeling the structure-texture relationships. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110115] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Qi JR, Song LW, Zeng WQ, Liao JS. Citrus fiber for the stabilization of O/W emulsion through combination of Pickering effect and fiber-based network. Food Chem 2020; 343:128523. [PMID: 33168258 DOI: 10.1016/j.foodchem.2020.128523] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2020] [Revised: 10/23/2020] [Accepted: 10/29/2020] [Indexed: 11/28/2022]
Abstract
In this study, oil-in-water emulsions stabilized by citrus fiber were prepared and characterized. We found that citrus fiber can produce stable gel-like, surfactant-free O/W emulsions with microscale droplet sizes at fiber concentrations upon 2% (W/V) using 25% (V/V) oil. The interfacial framework, citrus fiber partition between the continuous phase and state of the droplets of emulsions were visualized by confocal laser scanning microscopy (CLSM), confirming that in addition to Pickering stabilization, the citrus fiber-based network also contributed to stabilization of the emulsions. The citrus fiber-stabilized emulsion is typical non-Newtonian fluid and its interfacial viscosity is not influenced obviously by changing pH from 2 to 10, ionic strength of NaCl from 0.00 to 1.00 mol/L or temperature from -20 to 70 °C. The acquired findings in this study show that citrus fiber can fabricate Pickering emulsions with excellent stability and solve the problem of resource waste during the pectin produce process.
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Affiliation(s)
- Jun-Ru Qi
- Research and Development Center of Food Proteins, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, PR China
| | - Li-Wen Song
- Research and Development Center of Food Proteins, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, PR China
| | - Wei-Qi Zeng
- Research and Development Center of Food Proteins, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, PR China; School of Life Sciences, South China Normal University, Guangzhou 510640, PR China; Lemon (Qingyuan city) Biotechnology Co. Ltd., Qingyuan 511517, PR China
| | - Jin-Song Liao
- School of Life Sciences, South China Normal University, Guangzhou 510640, PR China; Lemon (Qingyuan city) Biotechnology Co. Ltd., Qingyuan 511517, PR China.
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Huang L, Liu J, Addy M, Ding B, Cheng Y, Peng P, Wang Y, Liu Y, Chen P, Ruan R. Physicochemical and emulsifying properties of orange fibers stabilized oil-in-water emulsions. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110054] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Joseph C, Savoire R, Harscoat-Schiavo C, Pintori D, Monteil J, Faure C, Leal-Calderon F. Pickering emulsions stabilized by various plant materials: Cocoa, rapeseed press cake and lupin hulls. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109621] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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20
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Banta RA, Collins TW, Curley R, O'Connell J, Young PW, Holmes JD, Flynn EJ. Regulated phase separation in nanopatterned protein-polysaccharide thin films by spin coating. Colloids Surf B Biointerfaces 2020; 190:110967. [DOI: 10.1016/j.colsurfb.2020.110967] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2019] [Revised: 03/06/2020] [Accepted: 03/10/2020] [Indexed: 01/08/2023]
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Makarem M, Kim H, Emami P, Melendez J, Steinbach A, Lipkie T, Deleris I, Desmet C, Wallecan J, Kim SH. Impact of Drying on Meso- and Nanoscale Structures of Citrus Fiber: A Study by SFG, ATR-IR, XRD, and DLS. Ind Eng Chem Res 2020. [DOI: 10.1021/acs.iecr.9b06194] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mohamadamin Makarem
- Department of Chemical Engineering, Materials Research Institute, Pennsylvania State University, University Park, Pennsylvania 16802, United States
| | - Hyojung Kim
- Department of Chemical Engineering, Materials Research Institute, Pennsylvania State University, University Park, Pennsylvania 16802, United States
| | - Parinaz Emami
- Department of Chemical Engineering, Materials Research Institute, Pennsylvania State University, University Park, Pennsylvania 16802, United States
| | - Jesus Melendez
- Department of Chemical Engineering, Materials Research Institute, Pennsylvania State University, University Park, Pennsylvania 16802, United States
| | - Adam Steinbach
- Cargill Research and Development, Plymouth, Minnesota 55447, United States
| | - Tristan Lipkie
- Cargill Research and Development, Plymouth, Minnesota 55447, United States
| | | | | | - Jöel Wallecan
- Cargill Research and Development, 1800 Vilvoorde, Belgium
| | - Seong H. Kim
- Department of Chemical Engineering, Materials Research Institute, Pennsylvania State University, University Park, Pennsylvania 16802, United States
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Zhang X, Zhang M, Dong L, Jia X, Liu L, Ma Y, Huang F, Zhang R. Phytochemical Profile, Bioactivity, and Prebiotic Potential of Bound Phenolics Released from Rice Bran Dietary Fiber during in Vitro Gastrointestinal Digestion and Colonic Fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:12796-12805. [PMID: 31659898 DOI: 10.1021/acs.jafc.9b06477] [Citation(s) in RCA: 71] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Whole-grain dietary fiber is rich in bound-form phenolics, and the biological activity of this special structural feature has attracted increasing attention. In this study, rice bran dietary fiber (RBDF) was subjected to in vitro gastrointestinal digestion and colonic fermentation to investigate the liberation of bound phenolics and their potential activities. Bound phenolics were released at a higher ratio during colonic fermentation (27.57%) than gastrointestinal digestion (2.68%). Nine phenolic compounds were detected from the fermentation supernatants. The released phenolics showed radical scavenging activity (DPPH and ABTS assays) and α-glucosidase inhibitory activity (IC50 = 19.11 μg GAE/mL). Compared with phenolics-removed RBDF (PR-RBDF), RBDF had a significantly stronger prebiotic effect on the microbes associated with diabetes (Lactobacillus spp., Akkermansia muciniphila, and Faecalibacterium prausnitzii). These findings indicate that bound phenolics may act as important functional components that could contribute to the health benefits of whole-grain dietary fiber.
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Affiliation(s)
- Xinwen Zhang
- College of Food Science and Technology , Huazhong Agricultural University , Wuhan 430070 , China
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods , Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing , Guangzhou 510610 , China
| | - Mingwei Zhang
- College of Food Science and Technology , Huazhong Agricultural University , Wuhan 430070 , China
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods , Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing , Guangzhou 510610 , China
| | - Lihong Dong
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods , Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing , Guangzhou 510610 , China
| | - Xuchao Jia
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods , Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing , Guangzhou 510610 , China
| | - Lei Liu
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods , Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing , Guangzhou 510610 , China
| | - Yongxuan Ma
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods , Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing , Guangzhou 510610 , China
| | - Fei Huang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods , Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing , Guangzhou 510610 , China
| | - Ruifen Zhang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods , Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing , Guangzhou 510610 , China
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Fasolin L, Pereira R, Pinheiro A, Martins J, Andrade C, Ramos O, Vicente A. Emergent food proteins – Towards sustainability, health and innovation. Food Res Int 2019; 125:108586. [DOI: 10.1016/j.foodres.2019.108586] [Citation(s) in RCA: 82] [Impact Index Per Article: 16.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2019] [Revised: 07/22/2019] [Accepted: 07/26/2019] [Indexed: 01/01/2023]
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Ruan Q, Yang X, Zeng L, Qi J. Physical and tribological properties of high internal phase emulsions based on citrus fibers and corn peptides. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.014] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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25
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Improvements in physicochemical and emulsifying properties of insoluble soybean fiber by physical-chemical treatments. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.058] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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26
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Kirkhus B, Afseth NK, Borge GIA, Grimsby S, Steppeler C, Krona A, Langton M. Increased release of carotenoids and delayed in vitro lipid digestion of high pressure homogenized tomato and pepper emulsions. Food Chem 2019; 285:282-289. [DOI: 10.1016/j.foodchem.2019.01.124] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2018] [Revised: 12/19/2018] [Accepted: 01/21/2019] [Indexed: 11/24/2022]
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27
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Influence of mechanical and thermal treatment on particle structure, leaching of alcohol insoluble substances and water binding properties of pectin-rich orange fibre. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03249-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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28
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Berton-Carabin C, Schroën K. Towards new food emulsions: designing the interface and beyond. Curr Opin Food Sci 2019. [DOI: 10.1016/j.cofs.2019.06.006] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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29
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Santiaguín-Padilla AJ, Peña-Ramos EA, Pérez-Gallardo A, Rascón-Chu A, González-Ávila M, González-Ríos H, González-Noriega JA, Islava-Lagarda T. In Vitro Digestibility and Quality of an Emulsified Meat Product Formulated With Animal Fat Encapsulated With Pectin. J Food Sci 2019; 84:1331-1339. [PMID: 31132153 DOI: 10.1111/1750-3841.14626] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2018] [Revised: 03/29/2019] [Accepted: 04/02/2019] [Indexed: 11/29/2022]
Abstract
Animal fat plays a key role in the structure, quality, and acceptability of emulsified meat products. However, a high consumption of saturated fat has been related to several health problems. Fat encapsulation with a nondigestible carbohydrate, such as pectin, may offer a promising alternative to reduce fat intake from a meat product, by preventing its digestion and absorption. The objective of this study was to develop a meat sausage with pectin-encapsulated-fat (PEF) to decrease its lipid digestibility, without compromising its acceptability. Pork fat particles encapsulation by emulsification with a 4% pectin solution, and also stability during meat processing and cooking, was confirmed by confocal microscopy. No changes (P > 0.05) compared to Control (C) were found on thermal stability and composition of sausages formulated with direct addition of pectin (T1) and with incorporation of PEF (T2). However, in comparison with C, pH, color, and texture of T1 and T2 samples were affected (P < 0.05). Nevertheless, these changes had no influence (P > 0.05) on sensory acceptability of treated samples, and actually improved (P < 0.05) their texture acceptance. In vitro digestive degradation of triacylglycerols was decreased (P < 0.05) by 20% on T2 samples compared to control and it was superior (P < 0.05) to T1 (8%). Confocal images confirmed lipid digestibility reduction of T2 samples. Incorporation of PEF in a meat sausage offers a better protection against the hydrolytic action of lipases over triaclyglycerides, than a direct addition of pectin, without affecting its sensory acceptability. Therefore, it can be a potential strategy to reduce fat intake from meat products. PRACTICAL APPLICATION: Reduction or replacement strategies tested to modify or decrease fat content in meat products usually leads to nondesirable sensory attributes. However, decreasing lipid digestibility by encapsulating animal fat with nondigestible pectin offers a new approach to reduce fat intake from full-animal-fat meat products, without affecting their sensory acceptability.
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Affiliation(s)
- Aarón Jonary Santiaguín-Padilla
- Centro de Investigación en Alimentación y Desarrollo, A.C., Meat Science and Technology Lab., Carr. Gustavo Astiazaran No. 46, Hermosillo Sonora, México
| | - Etna Aida Peña-Ramos
- Centro de Investigación en Alimentación y Desarrollo, A.C., Meat Science and Technology Lab., Carr. Gustavo Astiazaran No. 46, Hermosillo Sonora, México
| | - Alfonso Pérez-Gallardo
- Centro de Investigación en Alimentación y Desarrollo, A.C., Meat Science and Technology Lab., Carr. Gustavo Astiazaran No. 46, Hermosillo Sonora, México.,Centro de Desarrollo Tecnológico de Sigma-Alimentos, S.A., Measurements and Texture Analysis Laboratory, Dr. Cantú 2777, Monterrey Nuevo León, México
| | - Agustin Rascón-Chu
- Centro de Investigación en Alimentación y Desarrollo, A.C., Meat Science and Technology Lab., Carr. Gustavo Astiazaran No. 46, Hermosillo Sonora, México
| | - Marisela González-Ávila
- Centro de Investigación en Alimentación y Desarrollo, A.C., Meat Science and Technology Lab., Carr. Gustavo Astiazaran No. 46, Hermosillo Sonora, México.,Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Medical and Pharmaceutical Biotechnology Lab., Av. Normalistas 800, Guadalajara Jalisco, México
| | - Humberto González-Ríos
- Centro de Investigación en Alimentación y Desarrollo, A.C., Meat Science and Technology Lab., Carr. Gustavo Astiazaran No. 46, Hermosillo Sonora, México
| | - Julio A González-Noriega
- Centro de Investigación en Alimentación y Desarrollo, A.C., Meat Science and Technology Lab., Carr. Gustavo Astiazaran No. 46, Hermosillo Sonora, México
| | - Thalia Islava-Lagarda
- Centro de Investigación en Alimentación y Desarrollo, A.C., Meat Science and Technology Lab., Carr. Gustavo Astiazaran No. 46, Hermosillo Sonora, México
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Huc-Mathis D, Journet C, Fayolle N, Bosc V. Emulsifying properties of food by-products: Valorizing apple pomace and oat bran. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2019.02.001] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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31
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Joseph C, Savoire R, Harscoat-Schiavo C, Pintori D, Monteil J, Leal-Calderon F, Faure C. O/W Pickering emulsions stabilized by cocoa powder: Role of the emulsification process and of composition parameters. Food Res Int 2019; 116:755-766. [DOI: 10.1016/j.foodres.2018.09.009] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2018] [Revised: 08/21/2018] [Accepted: 09/07/2018] [Indexed: 10/28/2022]
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32
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Nomena EM, Remijn C, Rogier F, van der Vaart M, Voudouris P, Velikov KP. Unravelling the Mechanism of Stabilization and Microstructure of Oil-in-Water Emulsions by Native Cellulose Microfibrils in Primary Plant Cells Dispersions. ACS APPLIED BIO MATERIALS 2018; 1:1440-1447. [DOI: 10.1021/acsabm.8b00385] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Emma M. Nomena
- Unilever R&D Vlaardingen, Olivier van Noortlaan 120, Vlaardingen 3133 AT, The Netherlands
- Institute of Physics, University of Amsterdam, Science Park 904, Amsterdam 1098 XH, The Netherlands
| | - Caroline Remijn
- Unilever R&D Vlaardingen, Olivier van Noortlaan 120, Vlaardingen 3133 AT, The Netherlands
| | - Faranaaz Rogier
- Unilever R&D Vlaardingen, Olivier van Noortlaan 120, Vlaardingen 3133 AT, The Netherlands
| | - Micah van der Vaart
- Unilever R&D Vlaardingen, Olivier van Noortlaan 120, Vlaardingen 3133 AT, The Netherlands
| | - Panayiotis Voudouris
- Unilever R&D Vlaardingen, Olivier van Noortlaan 120, Vlaardingen 3133 AT, The Netherlands
| | - Krassimir P. Velikov
- Unilever R&D Vlaardingen, Olivier van Noortlaan 120, Vlaardingen 3133 AT, The Netherlands
- Institute of Physics, University of Amsterdam, Science Park 904, Amsterdam 1098 XH, The Netherlands
- Soft Condensed Matter, Debye Institute for Nanomaterials Science, Utrecht University, Princetonplein 5, Utrecht 3584 CC, The Netherlands
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Wang JS, Wang AB, Zang XP, Tan L, Ge Y, Lin XE, Xu BY, Jin ZQ, Ma WH. Physical and oxidative stability of functional avocado oil high internal phase emulsions collaborative formulated using citrus nanofibers and tannic acid. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.02.013] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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34
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Luan Q, Zhou W, Zhang H, Bao Y, Zheng M, Shi J, Tang H, Huang F. Cellulose-Based Composite Macrogels from Cellulose Fiber and Cellulose Nanofiber as Intestine Delivery Vehicles for Probiotics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:339-345. [PMID: 29224351 DOI: 10.1021/acs.jafc.7b04754] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2023]
Abstract
Cellulose-based composite macrogels made by cellulose fiber/cellulose nanofiber (CCNM) were used as an intestine delivery vehicle for probiotics. Cellulose nanofiber (CNF) was prepared by a 2,2,6,6-tetramethylpiperidine-1-oxyl radical (TEMPO)-mediated oxidation system, and the carboxyl groups in CNF acted as pore size and pH responsibility regulators in CCNMs to regulate the probiotics loading and controlled release property. The macrogel presented a porosity of 92.68% with a CNF content of 90%, and the corresponding released viable Lactobacillus plantarum (L. plantarum) was up to 2.68 × 108 cfu/mL. The porous structure and high porosity benefited L. plantarum cells to infiltrate into the core of macrogels. In addition, the macrogels made with high contents of CNF showed sustainable release of L. plantarum cells and delivered enough viable cells to the desired region of intestine tracts. The porous cellulose macrogels prepared by a green and environmental friendly method show potential in the application of fabricating targeted delivery vehicles of bioactive agents.
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Affiliation(s)
- Qian Luan
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences , Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China
| | - Weijie Zhou
- Department of Chemistry, Stony Brook University , Stony Brook, New York 11794, United States
| | - Hao Zhang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences , Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China
| | - Yuping Bao
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences , Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China
| | - Mingming Zheng
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences , Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China
| | - Jie Shi
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences , Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China
| | - Hu Tang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences , Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China
| | - Fenghong Huang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences , Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China
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Déléris I, Wallecan J. Relationship between processing history and functionality recovery after rehydration of dried cellulose-based suspensions: A critical review. Adv Colloid Interface Sci 2017; 246:1-12. [PMID: 28688780 DOI: 10.1016/j.cis.2017.06.013] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2017] [Revised: 06/28/2017] [Accepted: 06/29/2017] [Indexed: 12/29/2022]
Abstract
Cellulose-based suspensions have raised more and more attention due to their broad range of properties that can be used in paper industry and material science but also in medicine, nanotechnology and food science. Their final functionality is largely dependent on their processing history and notably the structural modifications that occur during drying and rehydration. The purpose of this work is to make a state-of-the-art contribution to the mechanisms involved in the process-structure-function relationships of cellulose-based hydrogels. The different assumptions that exist in the literature are reviewed taking the key role of the initial sample characteristics as well as the processing conditions into consideration. The decrease in swelling ability after drying is clearly due to an overall shrinkage of the structure of the material. At microscale, pore closure and cellulosic fibril aggregation are mentioned as the main reasons. The origins of such irreversible structural modifications take place at molecular level and is mainly explained by the establishment of a new balance of interactions between all components. Nevertheless, the respective contribution of each interaction are still under investigation.
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Probiotics in cellulose houses: Enhanced viability and targeted delivery of Lactobacillus plantarum. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.07.019] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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