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Wei X, Li H, Liu Y, Lin Q, Wu X, Wu W. Effect of epigallocatechin-3-gallate modification on the structure and emulsion stability of rice bran protein in the presence of soybean protein isolate. Int J Biol Macromol 2024; 263:130269. [PMID: 38387630 DOI: 10.1016/j.ijbiomac.2024.130269] [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: 09/06/2023] [Revised: 02/11/2024] [Accepted: 02/15/2024] [Indexed: 02/24/2024]
Abstract
For improving the emulsion stability of rice bran protein (RBP), RBP was modified by different concentrations of epigallocatechin-3-gallate (EGCG) in the presence of soybean protein isolate (SPI), and RBP-EGCG-SPI conjugate was prepared by alkaline pH-shifting. The results showed that the addition of EGCG led to an increase in the bound phenol content and the flexibility of the secondary structure, a decrease in the free sulfhydryl and disulfide bond content of the RBP-EGCG-SPI conjugate. EGCG covalently bound to RBP and SPI through non-disulfide bonds. When the concentration of EGCG was 10 % (w/v), the emulsifying activity index and emulsion stability index of conjugate reached the maximum value (36.61 m2/g and 255.61 min, respectively), and the conjugate had the best emulsion stability. However, an EGCG concentration above 10 % (w/v) negatively affected the emulsion stability, with increasing particle size due to protein aggregation. Summarily, the modification of EGCG improved the emulsion stability of conjugate by regulating the spatial structure of RBP-EGCG-SPI conjugate. The work provided an important guide to further improve the emulsion stability of RBP.
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Affiliation(s)
- Xialing Wei
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Helin Li
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Yu Liu
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Qinlu Lin
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Xiaojuan Wu
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
| | - Wei Wu
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
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2
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Zhao D, Zhou Y, Sun L, Tian J, Xiang Q, Li K. The Stability, Rheological Properties and Interfacial Properties of Oil-in-Water (O/W) Emulsions Prepared from Dielectric Barrier Discharge (DBD) Cold Plasma-Treated Chickpea Protein Isolate and Myofibrillar Protein Complexes. Foods 2023; 12:3629. [PMID: 37835282 PMCID: PMC10572535 DOI: 10.3390/foods12193629] [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: 08/19/2023] [Revised: 09/25/2023] [Accepted: 09/28/2023] [Indexed: 10/15/2023] Open
Abstract
In order to increase the development and utilization of chickpea protein isolate (CPI) and improve the stability of myofibrillar protein (MP) emulsions, the effect of dielectric barrier discharge (DBD) plasma-modified CPI on the emulsifying properties of MP was investigated. Three different O/W emulsions were prepared using MP, MP + CPI complex, or MP + DBD-treated CPI complex as the emulsifier. Compared with the emulsion prepared from MP, the emulsifying activity index and stability of DBD-treated CPI and MP complex (MP + CPIDBD) were increased (p < 0.05) from 55.17 m2/g to 74.99 m2/g and 66.31% to 99.87%, respectively. MP + CPIDBD produced more stable emulsions with the lowest Turbiscan stability index (TSI) values for a given 3600 s. At shear rates from 0 to 1000-1, MP + CPIDBD-stabilized emulsions had higher viscosities, which helped to reduce the chance of aggregation between oil droplets. The optical microscope and particle size distribution of emulsions showed that MP + CPIDBD emulsions had the lowest droplet size (d4,3) and exhibited more uniform distribution. MP + CPIDBD emulsions had lower interfacial tension. DBD pretreatment increased the adsorbed protein content in the emulsion stabilized by MP + CPIDBD as compared to the MP + CPI complex and promoted the adsorption of CPI by higher ratios of adsorbed proteins as indicated by its intensity in SDS-PAGE. Scanning electron microscopy confirmed that the emulsion prepared from MP + CPIDBD had smaller particle size and more uniform dispersion. Therefore, using DBD-modified CPI could enhance the stability of MP emulsions.
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Affiliation(s)
| | | | | | | | | | - Ke Li
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; (D.Z.); (Y.Z.); (L.S.); (J.T.); (Q.X.)
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3
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Jiang H, Wang X, Han L, Tang C, He J, Min D. Intestine-targeted high internal phase Pickering emulsion formulated using silkworm pupa protein via ultrasonic treatment. Int J Biol Macromol 2023; 246:125620. [PMID: 37392913 DOI: 10.1016/j.ijbiomac.2023.125620] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 06/27/2023] [Accepted: 06/28/2023] [Indexed: 07/03/2023]
Abstract
High internal phase Pickering emulsions (HIPPEs) stabilized by food grade particles have received much attention as deliver vehicles for bioactives in recent years. In this study, ultrasonic treatment was conducted to regulate the size of silkworm pupa protein (SPP) particles, fabricating oil-in-water (O/W) HIPPEs with intestinal releasability. Briefly, the pretreated SPP and SPP-stabilized HIPPEs were characterized, and the targeting release was investigated using in vitro gastrointestinal simulations and sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Results revealed ultrasonic treatment time was the key factor regulating emulsification performance and stability of HIPPEs. Optimized SPP particles were obtained based on their size and zeta potential of 152.67 nm and 26.77 mV, respectively. With ultrasonic treatment, the hydrophobic groups in the secondary structure of SPP were exposed, facilitating the formation of a stable oil-water interface for HIPPEs. Additionally, SPP-stabilized HIPPE showed high stable against the gastric digestion. The SPP with 70 kDa molecular weight, which was the major interfacial proteins of the HIPPE, can be hydrolyzed by intestinal digestive enzymes, enabling the intestine-targeted release of the emulsion. Overall, in the present study, a facile method was developed to stabilize HIPPEs using solo SPP with ultrasonic treatment to protect and deliver hydrophobic bioactive ingredients.
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Affiliation(s)
- Hongrui Jiang
- College of Light Industry and Food Engineering, Guangxi University, 53004 Nanning, China.
| | - Xiaoyi Wang
- College of Light Industry and Food Engineering, Guangxi University, 53004 Nanning, China
| | - Lishu Han
- College of Light Industry and Food Engineering, Guangxi University, 53004 Nanning, China
| | - Chengjiang Tang
- College of Light Industry and Food Engineering, Guangxi University, 53004 Nanning, China
| | - Jie He
- Agro-products Quality Safety and Testing Technology Research Institute, Guangxi Academy of Agricultural Sciences, 530007, Guangxi Province, China
| | - Douyong Min
- College of Light Industry and Food Engineering, Guangxi University, 53004 Nanning, China.
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4
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Lima Nascimento LG, Odelli D, Fernandes de Carvalho A, Martins E, Delaplace G, Peres de Sá Peixoto Júnior P, Nogueira Silva NF, Casanova F. Combination of Milk and Plant Proteins to Develop Novel Food Systems: What Are the Limits? Foods 2023; 12:2385. [PMID: 37372596 DOI: 10.3390/foods12122385] [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: 05/04/2023] [Revised: 05/26/2023] [Accepted: 06/13/2023] [Indexed: 06/29/2023] Open
Abstract
In the context of a diet transition from animal protein to plant protein, both for sustainable and healthy scopes, innovative plant-based foods are being developing. A combination with milk proteins has been proposed as a strategy to overcome the scarce functional and sensorial properties of plant proteins. Based on this mixture were designed several colloidal systems such as suspensions, gels, emulsions, and foams which can be found in many food products. This review aims to give profound scientific insights on the challenges and opportunities of developing such binary systems which could soon open a new market category in the food industry. The recent trends in the formulation of each colloidal system, as well as their limits and advantages are here considered. Lastly, new approaches to improve the coexistence of both milk and plant proteins and how they affect the sensorial profile of food products are discussed.
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Affiliation(s)
- Luis Gustavo Lima Nascimento
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa 36570-900, MG, Brazil
- Laboratoire de Processus aux Interfaces et Hygiène des Matériaux, INRAE, 59009 Lille, France
| | - Davide Odelli
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa 36570-900, MG, Brazil
| | | | - Evandro Martins
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa 36570-900, MG, Brazil
| | - Guillaume Delaplace
- Laboratoire de Processus aux Interfaces et Hygiène des Matériaux, INRAE, 59009 Lille, France
| | | | | | - Federico Casanova
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark
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5
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Wu K, Yan X, Zhu D, Tao Y, Zeng Y, Li X, Sun W, Qian H, Jiang F, Chen S. Formation and characterization of konjac glucomannan/ethyl cellulose films by using ethanol and water as the solvents. Int J Biol Macromol 2023; 241:124629. [PMID: 37119892 DOI: 10.1016/j.ijbiomac.2023.124629] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 04/16/2023] [Accepted: 04/24/2023] [Indexed: 05/01/2023]
Abstract
Hydrophilic konjac glucomannan (KGM)/hydrophobic ethyl cellulose (EC) film was prepared in the ethanol/water environment. The film-forming solution and film properties were both characterized to analyze the molecular interaction changes. Although higher ethanol usage enhanced the stability of the film-forming solution, it did not benefit the film property improvement. The SEM images showed some fibrous structure on the air surface of the films, consistent with the XRD results. The changing trend of mechanical properties and the FTIR results suggested that both ethanol content and ethanol evaporation impacted the molecular interaction during the film formation. The surface hydrophobicity results indicated that the ethanol content could cause significant EC aggregation changes on the film surface only with high EC contents. The water vapor permeability results suggested that higher ethanol usage decreased the compactness of the films. Considering all results, the 20 % ethanol content and the weight ratio of KGM: EC = 7:3 were suggested for the film preparation due to the superior properties in most properties. This study contributed to the understanding of polysaccharide interaction in the ethanol/water environment and offered an alternative biodegradable packaging film.
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Affiliation(s)
- Kao Wu
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Xu Yan
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Dandan Zhu
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Yuxuan Tao
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Yang Zeng
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Xin Li
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Weiwei Sun
- Yellow Crane Tower Science and Technology Park (Group) Co., Ltd., Wuhan 430040, Hubei, China
| | - Hong Qian
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Fatang Jiang
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China; Department of Architecture and Built Environment, Faculty of Engineering, University of Nottingham, NG7 2RD, UK.
| | - Sheng Chen
- Yellow Crane Tower Science and Technology Park (Group) Co., Ltd., Wuhan 430040, Hubei, China.
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6
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Pickering stabilizing capacity of Plasma-treated Grass pea protein nanoparticles. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
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7
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Janahar JJ, Balasubramaniam V, Jiménez-Flores R, Campanella OH, Patel B, Ortega-Anaya J. Impact of ultra-shear technology on quality attributes of model dairy-pea protein dispersions with different fat levels. Curr Res Food Sci 2023; 6:100439. [PMID: 36691593 PMCID: PMC9860273 DOI: 10.1016/j.crfs.2023.100439] [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: 09/29/2022] [Revised: 12/21/2022] [Accepted: 01/08/2023] [Indexed: 01/12/2023] Open
Abstract
This study investigated the impact of ultra-shear technology (UST) processing on dairy-pea protein dispersions with different fat levels. Raw milk, skim milk, and cream, as well as model dispersions with combinations of dairy products and pea protein (i.e., raw milk with pea protein, skim milk with pea protein, and cream with pea protein) were employed as test samples. UST experiments were conducted at a pressure of 400 MPa and 70 °C shear valve exit temperature. The UST treatment increased the viscosity of the dispersions and the increases depended on the fat level. Dairy-pea protein dispersions from raw milk and skim milk were shear thinning and mathematically described by the power-law model defined by the consistency coefficient, K (Pa·sn) and the flow behavior index, n. UST treated cream + pea protein dispersions produced structures with gel-like characteristics. Microstructure and particle size analysis determined by laser scanning microscope revealed a reduction in particle size after UST treatment in raw milk + pea protein and skim milk + pea protein dispersions up to 7.55 and 8.30 μm, respectively. In contrast, the particle mean diameter of cream + pea protein dispersions increased up to 77.20 μm after the UST treatment. Thus, the effect of UST on the particle size and rheological behavior of the dispersions depended on the fat level. UST-treated dispersions were stable with no visible phase separation or sedimentation upon centrifugation at 4000×g for 30 min (4 °C). Heat treatment and freeze-thaw treatment of UST-treated samples showed stable blends immediately after the treatments, but subsequent centrifugation showed solid separation. Results from the study suggest that UST is a potential technology to produce stable dairy + pea protein liquids foods with different rheological characteristics for diverse applications.
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Affiliation(s)
- Jerish Joyner Janahar
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, 43210, USA
| | - V.M. Balasubramaniam
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, 43210, USA,Department of Food Agricultural and Biological Engineering, The Ohio State University, Columbus, OH, 43210, USA,Corresponding author. Department of Food Science and Technology, The Ohio State University, Columbus, OH, 43210, USA.
| | - Rafael Jiménez-Flores
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, 43210, USA
| | - Osvaldo H. Campanella
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, 43210, USA
| | - Bhavesh Patel
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, 43210, USA
| | - Joana Ortega-Anaya
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, 43210, USA
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8
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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: 3] [Impact Index Per Article: 1.5] [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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9
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Behavior of mixed pea-whey protein at interfaces and in bulk oil-in-water emulsions. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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10
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Yang XY, Shi LS, Gong T, Hu CY, Guo YR, Meng YH. Structural modification induced by heat treatments improves the emulsifying attributes of lacquer seed protein isolate. Int J Biol Macromol 2022; 222:1700-1708. [PMID: 36179870 DOI: 10.1016/j.ijbiomac.2022.09.223] [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: 07/15/2022] [Revised: 09/23/2022] [Accepted: 09/24/2022] [Indexed: 11/05/2022]
Abstract
The lacquer seed oil has received extensive attention in the food industry due to its health function, such as regulating blood lipids. But its by-product, lacquer seed meal, is often used as a low-value-added product such as animal feed. Lacquer seed meal contains about 20 % protein, which has amphiphilic properties, and there is limited attention to its emulsifying properties. In this study, the impact of heat treatment on the emulsifying properties of lacquer seed protein isolate (LSPI) was investigated. The EAI and ESI of the 120 °C heated LSPI increased by 77.1 % and 55.2 %, respectively. The emulsions prepared using heat-modified LSPI (120 °C) further showed lower hydroperoxide, TBARS and protein carbonyl contents (only 61.3 %, 61.0 % and 58.6 % of control) after storage. This result indicates that heat-treated LSPI retarded lipid and protein oxidation in LSPI-stabilized emulsions during storage. Changes in protein structure showed that increasing heating temperature resulted in the depolymerization of tertiary structure, higher surface hydrophobicity and lower contents of α-helix of LSPI. These changes in protein structure made the heated LSPIs have better emulsifying properties. Therefore, these findings developed a new use of LSPI and greatly enhanced the potential of LSPI as a natural emulsifier in the food industry.
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Affiliation(s)
- Xue Yan Yang
- The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China.
| | - Lin Shan Shi
- The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China.
| | - Tian Gong
- The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China.
| | - Ching Yuan Hu
- The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China; Department of Human Nutrition, Food and Animal Sciences, College of Tropical Agriculture and Human Resources, University of Hawaii at Manoa, 1955 East-West Road, AgSci. 415J, Honolulu, HI 96822, USA.
| | - Yu Rong Guo
- The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China
| | - Yong Hong Meng
- The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China.
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11
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He J, Wang M, Zhu P, Zhang H, Hu C, Zhang W. Novel polyglycerol-10 dialdehyde mediated cross-linking of sodium caseinate: Preparation, characterization, and improved emulsifying properties. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.128957] [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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12
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Wang Q, Xu Y, Liu Y, Qian F, Mu G, Zhu X. Effects of Proteins and Mineral Ions on the Physicochemical Properties of 1,3-Dioleoyl-2-Palmitoylglycerol Emulsion to Mimic a Liquid Infant Formula. Front Nutr 2022; 9:808351. [PMID: 35769380 PMCID: PMC9234486 DOI: 10.3389/fnut.2022.808351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Accepted: 04/29/2022] [Indexed: 11/26/2022] Open
Abstract
Proteins and minerals in infant formula not only serve as nutrients, but also have important effects on the physical and chemical stability of emulsions. In this study, calcium carbonate (0 or 9.08 mM) and potassium chloride (0 or 15.96 mM), as representatives of divalent and monovalent minerals, were added to 1,3-dioleoyl-2-palmitoylglycerol (OPO) emulsions in different ratios (10:0, 9:1, 6:4, 5:5, and 0:10) of whey protein isolate (WPI) and sodium caseinate (CN). The influence of proteins and minerals on emulsion stability was investigated by analyzing particle size, zeta potential, creaming index, rheological properties, storage stability, and lipid oxidation. 1,3-dioleoyl-2-palmitoylglycerol (OPO) emulsions could be destabilized by adding Ca2+, as shown by the increase in particle size index, creaming index, and the decrease in zeta potential magnitude. Divalent ions could affect the electrostatic interactions between lipid droplets and the interactive effects of ion surface adsorption. In addition, the effect of different protein ratios on the physical stability of emulsions was not significant under the same ion-type conditions. In terms of chemical stability, higher oxidized values were found in emulsions stabilized with only CN than in those containing WPI. Our study showed that protein ratios and minerals played an important role in the stability of OPO emulsions, which might provide a reference for the development and utilization of liquid infant formula.
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Affiliation(s)
- Qi Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Yuxi Xu
- State Key Lab of Food Science and Technology, Nanchang University, Nanchang, China
| | - Yanchen Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Fang Qian
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Guangqing Mu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- *Correspondence: Guangqing Mu
| | - Xuemei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- Xuemei Zhu
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13
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Xiao M, Tang B, Qin J, Wu K, Jiang F. Properties of film-forming emulsions and films based on corn starch/sodium alginate/gum Arabic as affected by virgin coconut oil content. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100819] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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14
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Javad S, Gopirajah R, Rizvi SSH. High internal phase oil-in-water emulsions stabilized by supercritical carbon dioxide extruded whey protein concentrate. Food Chem 2022; 372:131362. [PMID: 34818751 DOI: 10.1016/j.foodchem.2021.131362] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 10/04/2021] [Accepted: 10/05/2021] [Indexed: 11/04/2022]
Abstract
High Internal Phase Emulsions (HIPEs) were stabilized by functionalized whey protein concentrate (WPC-80). Functionalization of WPC-80 was done by supercritical CO2 assisted extrusion technology. HIPEs were formed by 80% oil and 1-4 wt% of control (untreated) whey protein concentrate, extruded/functionalized whey protein concentrates (f-WPC-80) at pH 3.0 and 5.4, and sodium caseinate (NaCas) separately and were characterized for their stability at two temperatures (25 and 40 °C) for 20 days. Results indicated that f-WPC-80-pH3.0 formed self-standing gels at 1 wt% concentrations which were more stable, without phase separation, than those stabilized by commercially used stabilizer NaCas and native c-WPC. At 4% concentration of f-WPC-80-pH3.0, the compressed droplets produced emulsions with self-standing and viscoelastic features. While control WPC-80, could not form stable HIPEs at any investigated concentrations. The reported high internal phase oil-in-water emulsions, offer a potential new system for delivery of nutritionally superior and clean-label products of commercial utility.
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Affiliation(s)
- Sumera Javad
- Department of Food Science, Cornell University, Ithaca, NY, USA; Department of Botany, Lahore College for Women University, Lahore, Pakistan.
| | | | - Syed S H Rizvi
- Department of Food Science, Cornell University, Ithaca, NY, USA
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15
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Yin X, Dong H, Cheng H, Ji C, Liang L. Sodium caseinate particles with co-encapsulated resveratrol and epigallocatechin-3-gallate for inhibiting the oxidation of fish oil emulsions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107308] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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16
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Krentz A, García-Cano I, Jiménez-Flores R. Functional, textural, and rheological properties of mixed casein micelle and pea protein isolate co-dispersions. JDS COMMUNICATIONS 2022; 3:85-90. [PMID: 36339743 PMCID: PMC9623808 DOI: 10.3168/jdsc.2021-0157] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Accepted: 12/26/2021] [Indexed: 05/19/2023]
Abstract
In the midst of rising consumer health and environmental concerns, pea protein has increased in popularity as an alternative to animal-origin proteins. However, the use of pea protein in food systems is largely hindered by its poor functionality, including low solubility. The objective of this study was to measure the textural, functional, and rheological properties of a mixed plant- and animal-based protein system. Caseins, the major protein in bovine milk, are a known animal-based protein with optimal functional properties and high sensory acceptability. Through cold-temperature homogenization, insoluble pea proteins were incorporated with casein micelles in a stable, mixed, colloidal dispersion. Three blends with various casein-to-pea ratios (90:10, 80:20, 50:50) were prepared and analyzed. We hypothesized that incorporation with casein micelles would improve the poor functional properties of pea protein, and thus increase its potential uses in the food industry as a functional ingredient. The protein blend successfully underwent chymosin coagulation, a key ability of caseins, and formed protein gels with textures similar to commercial queso fresco and hard tofu. The 50% casein micelle:50% pea protein blend had better emulsification properties than pea protein alone. In contrast, this blend had the same foaming properties as pea protein alone. The mixed protein blends had similar rheological properties to skim milk, thus increasing their potential applications in the food industry. These results serve as a starting point to begin fully understanding the interactions between pea protein isolate and casein micelles combined via low-temperature homogenization and the effect on their techno-functional properties.
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Ling LT, Rasid ZIA, Hasham R, Noor NM, Aziz AA, Ishak A. Effect of hydrophilic-lipophilic balance (HLB) value on the virgin coconut oil-based O/W emulsion stability and rheological behaviours. INTERNATIONAL CONFERENCE ON BIOENGINEERING AND TECHNOLOGY (ICONBET2021) 2022. [DOI: 10.1063/5.0079401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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18
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Hinderink EB, Boire A, Renard D, Riaublanc A, Sagis LM, Schroën K, Bouhallab S, Famelart MH, Gagnaire V, Guyomarc'h F, Berton-Carabin CC. Combining plant and dairy proteins in food colloid design. Curr Opin Colloid Interface Sci 2021. [DOI: 10.1016/j.cocis.2021.101507] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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19
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How pea fractions with different protein composition and purity can substitute WPI in heat-set gels. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106891] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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20
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Ma X, Chatterton DE. Strategies to improve the physical stability of sodium caseinate stabilized emulsions: A literature review. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106853] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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21
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Xu F, Pan M, Li J, Ju X, Wu J, Cui Z, Wang L. Preparation and characteristics of high internal phase emulsions stabilized by rapeseed protein isolate. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111753] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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22
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Xue F, Li X, Qin L, Liu X, Li C, Adhikari B. Anti-aging properties of phytoconstituents and phyto-nanoemulsions and their application in managing aging-related diseases. Adv Drug Deliv Rev 2021; 176:113886. [PMID: 34314783 DOI: 10.1016/j.addr.2021.113886] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 06/13/2021] [Accepted: 07/18/2021] [Indexed: 12/22/2022]
Abstract
Aging is spontaneous and inevitable process in all living beings. It is a complex natural phenomenon that manifests as a gradual decline of physiological functions and homeostasis. Aging inevitably leads to age-associated injuries, diseases, and eventually death. The research on aging-associated diseases aimed at delaying, preventing or even reversing the aging process are of great significance for healthy aging and also for scientific progress. Numerous plant-derived compounds have anti-aging effects, but their therapeutic potential is limited due to their short shelf-life and low bioavailability. As the novel delivery system, nanoemulsion can effectively improve this defect. Nanoemulsions enhance the delivery of drugs to the target site, maintain the plasma concentration for a longer period, and minimize adverse reaction and side effects. This review describes the importance of nanoemulsions for the delivery of phyto-derived compounds and highlights the importance of nanoemulsions in the treatment of aging-related diseases. It also covers the methods of preparation, fate and safety of nanoemulsions, which will provide valuable information for the development of new strategies in treatment of aging-related diseases.
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Zhang H, Zhu Z, Wu Z, Wang F, Xu B, Wang S, Zhang L. Investigation on the formation and stability of microemulsions with Gemini surfactants: DPD simulation. J DISPER SCI TECHNOL 2021. [DOI: 10.1080/01932691.2021.1961588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Haixia Zhang
- Department of Chemical Engineering and Safety, Binzhou University, Binzhou, People’s Republic of China
| | - Zhenxing Zhu
- Binzhou City Building and Design Institute, Binzhou, People’s Republic of China
| | - Zongxu Wu
- Binzhou Dayou New Energy Development Company Limited, Binzhou, People’s Republic of China
| | - Fang Wang
- Department of Chemical Engineering and Safety, Binzhou University, Binzhou, People’s Republic of China
| | - Bin Xu
- Department of Chemical Engineering and Safety, Binzhou University, Binzhou, People’s Republic of China
| | - Shoulong Wang
- Department of Chemical Engineering and Safety, Binzhou University, Binzhou, People’s Republic of China
| | - Lijuan Zhang
- Department of Chemical Engineering and Safety, Binzhou University, Binzhou, People’s Republic of China
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24
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Calcium fortification of a model infant milk formula system using soluble and insoluble calcium salts. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104951] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Prashar S, Sharma S, Kumar N, Kaushik R, Chawla P. Formulation, Characterization, and In Vitro Mineral Absorption of Ficus Palmata Fruit Extract Nanoemulsion. J Am Coll Nutr 2021; 41:291-300. [PMID: 33856969 DOI: 10.1080/07315724.2021.1879693] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
OBJECTIVE Loss of vital bioactive components of Ficus palmata fruit extract during food processing is a major issue. Therefore, to retain the antioxidant potential and to increase the mineral bioavailability, gum arabic stabilized nanoemulsion of Fig fruit extract was prepared. METHOD . Nanoemulsion was formulated using three different levels (1, 3, and 5%) of fig extract, however, to optimize the fig extract concentration, the amount of gum arabic and linoleic acid was kept constant. RESULTS The average droplet size of nanoemulsion was observed in the range of 22.88-37.87 nm, whereas the Fourier Transform Infrared (FTIR) Spectroscopy confirmed the presence of functional groups in the emulsion system. Also, increased ionic concentration significantly (p < 0.05) increased the average droplet size and zeta potential of nanoemulsion during storage. Increased shear rate and temperature unveiled a slight decrease in apparent viscosity of the nanoemulsion. Non-significant (p < 0.05) difference in TBA value confirmed the oxidative stability of the emulsion. Significantly (p < 0.05) higher mineral bioavailability for calcium was observed as compared to iron and zinc. CONCLUSION Our results manifested improved anti-oxidant activity, mineral bioavailability, and oxidative stability of Fig extract nanoemulsion, suggesting its potential use as a therapeutic alternative.
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Affiliation(s)
| | | | - Naveen Kumar
- Amity University Rajasthan, Jaipur, Rajasthan, India
| | - Ravinder Kaushik
- University of Petroleum and Energy Studies, Dehradun, Uttrakhand, India
| | - Prince Chawla
- Lovely Professional University, Phagwara, Punjab, India
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26
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Curley R, Banta RA, Garvey S, Holmes JD, Flynn EJ. Spherical silica particle production by combined biomimetic-Stöber synthesis using renewable sodium caseinate without petrochemical agents. APPLIED NANOSCIENCE 2021. [DOI: 10.1007/s13204-021-01762-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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27
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Current knowledge in the stabilization/destabilization of infant formula emulsions during processing as affected by formulations. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.036] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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28
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Guyomarc'h F, Arvisenet G, Bouhallab S, Canon F, Deutsch SM, Drigon V, Dupont D, Famelart MH, Garric G, Guédon E, Guyot T, Hiolle M, Jan G, Le Loir Y, Lechevalier V, Nau F, Pezennec S, Thierry A, Valence F, Gagnaire V. Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.12.010] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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29
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Hinderink EBA, Sagis L, Schroën K, Berton-Carabin CC. Sequential adsorption and interfacial displacement in emulsions stabilized with plant-dairy protein blends. J Colloid Interface Sci 2021; 583:704-713. [PMID: 33075603 DOI: 10.1016/j.jcis.2020.09.066] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Revised: 08/24/2020] [Accepted: 09/16/2020] [Indexed: 12/01/2022]
Abstract
HYPOTHESIS Many traditional or emergent emulsion products contain mixtures of proteins, resulting in complex, non-equilibrated interfacial structures. It is expected that protein displacement at oil-water interfaces depends on the sequence in which proteins are introduced during emulsion preparation, and on its initial interfacial composition. EXPERIMENTS We produced emulsions with whey, pea or a whey-pea protein blend and added extra protein post-emulsification. The surface load was measured indirectly via the continuous phase, or directly via the creamed phase. The interfacial composition was monitored over a three-day period using SDS-PAGE densitometry. We compared these findings with results obtained using an automated drop tensiometer with bulk-phase exchange to highlight the effect of sequential protein adsorption on interfacial tension and dilatational rheology. FINDINGS Addition of a second protein increased the surface load; especially pea proteins adsorbed to pre-adsorbed whey proteins, leading to thick interfacial layers. The addition of whey proteins to a pea protein- or whey-pea protein blend-stabilized emulsion led to significant displacement of the pea proteins by β-lactoglobulin. We determined that protein-protein interactions were the driving force for this displacement, rather than a decrease in interfacial tension. These outcomes could be instrumental in defining new strategies for plant-animal protein hybrid products.
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Affiliation(s)
- Emma B A Hinderink
- TiFN, P.O. Box 557, 6700 AN Wageningen, the Netherlands; Laboratory of Food Process Engineering, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands.
| | - Leonard Sagis
- Laboratory of Physics and Physical Chemistry of Foods, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - Karin Schroën
- Laboratory of Food Process Engineering, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - Claire C Berton-Carabin
- Laboratory of Food Process Engineering, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands; INRAE, UR BIA, F-44316 Nantes, France
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30
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Zhang H, Xu B, Zhang H. Mesoscopic simulation on the microemulsion system stabilized by bola surfactant. J DISPER SCI TECHNOL 2021. [DOI: 10.1080/01932691.2020.1869033] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Haixia Zhang
- Department of Chemical Engineering and Safety, Binzhou University, Binzhou, People’s Republic of China
| | - Bin Xu
- Department of Chemical Engineering and Safety, Binzhou University, Binzhou, People’s Republic of China
| | - Huiming Zhang
- Department of Chemical Engineering and Safety, Binzhou University, Binzhou, People’s Republic of China
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31
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Alrosan M, Tan TC, Easa AM, Gammoh S, Alu'datt MH. Molecular forces governing protein-protein interaction: Structure-function relationship of complexes protein in the food industry. Crit Rev Food Sci Nutr 2021; 62:4036-4052. [PMID: 33455424 DOI: 10.1080/10408398.2021.1871589] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
The application of protein-protein interaction (PPI) has been widely used in various industries, such as food, nutraceutical, and pharmaceutical. A deeper understanding of PPI is needed, and the molecular forces governing proteins and their interaction must be explained. The design of new structures with improved functional properties, e.g., solubility, emulsion, and gelation, has been fueled by the development of structural and colloidal building blocks. In this review, the molecular forces of protein structures are discussed, followed by the relationship between molecular force and structure, ways of a bind of proteins together in solution or at the interface, and functional properties. A more detailed look is thus taken at the relationship between the various influencing factors on molecular forces involved in PPI. These factors include protein properties, such as types, concentration, and mixing ratio, and solvent conditions, such as ionic strength and pH. This review also summarizes methods tha1t are capable of identifying molecular forces in protein and PPI, as well as characterizing protein structure.
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Affiliation(s)
- Mohammad Alrosan
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia.,Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Thuan-Chew Tan
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Azhar Mat Easa
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Sana Gammoh
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Muhammad H Alu'datt
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
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32
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Wu C, Wang T, Ren C, Ma W, Wu D, Xu X, Wang LS, Du M. Advancement of food-derived mixed protein systems: Interactions, aggregations, and functional properties. Compr Rev Food Sci Food Saf 2020; 20:627-651. [PMID: 33325130 DOI: 10.1111/1541-4337.12682] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2020] [Revised: 10/31/2020] [Accepted: 11/12/2020] [Indexed: 11/30/2022]
Abstract
Recently, interests in binary protein systems have been developed considerably ascribed to the sustainability, environment-friendly, rich in nutrition, low cost, and tunable mechanical properties of these systems. However, the molecular coalition is challenged by the complex mechanisms of interaction, aggregation, gelation, and emulsifying of the mixed system in which another protein is introduced. To overcome these fundamental difficulties and better modulate the structural and functional properties of binary systems, efforts have been steered to gain basic information regarding the underlying dynamics, theories, and physicochemical characteristics of mixed systems. Therefore, the present review provides an overview of the current studies on the behaviors of proteins in such systems and highlights shortcomings and future challenges when applied in scientific fields.
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Affiliation(s)
- Chao Wu
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Tao Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Chao Ren
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Wuchao Ma
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Di Wu
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Xianbing Xu
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Li-Shu Wang
- Division of Hematology and Oncology, Department of Medicine, Medical College of Wisconsin, Milwaukee, Wisconsin
| | - Ming Du
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
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Caballero S, Davidov-Pardo G. Comparison of legume and dairy proteins for the impact of Maillard conjugation on nanoemulsion formation, stability, and lutein color retention. Food Chem 2020; 338:128083. [PMID: 33091984 DOI: 10.1016/j.foodchem.2020.128083] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 09/02/2020] [Accepted: 09/11/2020] [Indexed: 11/24/2022]
Abstract
While dairy proteins have traditionally been used to stabilize nanoemulsions, there is a trend towards plant-based formulations. Additionally, both types of protein are poorly soluble near their isoelectric point. The main goals of this research were to develop and characterize Maillard conjugates from pea protein (PPI) or caseinate and dextran, and to evaluate the physical stability of nanoemulsions made with such emulsifiers at various ionic strengths, pH = 4.6, and temperatures during storage, as well as lutein color retention over storage. Protein conjugates formed nanoemulsions with diameters of 125 ± 12 nm (PDI = 0.13 ± 0.00) and 269 ± 36 nm (PDI = 0.76 ± 0.42) (pH = 7) for caseinate and PPI, respectively. Conjugation improved the physical stability (droplet size) of emulsions at the isoelectric point, during storage at 4-55 °C, and in ionic solutions. Lutein color degradation was better associated with particle size than conjugation and was lowest for PPI-stabilized emulsions. This study suggests that Maillard conjugation could improve PPI emulsification properties.
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Affiliation(s)
- Sarah Caballero
- Nutrition and Food Science Dept., California State Polytechnic University, Pomona, 3801 West Temple Ave, Pomona, CA 91768, USA
| | - Gabriel Davidov-Pardo
- Nutrition and Food Science Dept., California State Polytechnic University, Pomona, 3801 West Temple Ave, Pomona, CA 91768, USA.
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Carvajal-Vidal P, González-Pizarro R, Araya C, Espina M, Halbaut L, Gómez de Aranda I, García ML, Calpena AC. Nanostructured lipid carriers loaded with Halobetasol propionate for topical treatment of inflammation: Development, characterization, biopharmaceutical behavior and therapeutic efficacy of gel dosage forms. Int J Pharm 2020; 585:119480. [PMID: 32479897 DOI: 10.1016/j.ijpharm.2020.119480] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 05/04/2020] [Accepted: 05/25/2020] [Indexed: 01/04/2023]
Abstract
The aim of this research was the development and characterization of three gel dosage forms of Halobetasol propionate loaded lipid nanoparticles (HB-NLC) for the treatment of inflammatory skin diseases. A Pluronic gel (Pl-HB-NLC), a Carbopol gel (Cb-HB-NLC) and a Cremigel (Cg-HB-NLC), were characterized for stability, swelling, degradation, porosity and rheology. The biopharmaceutical behavior of in vitro release and ex vivo permeation, along with microbiological stability were also evaluated. Tolerance and therapeutic efficacy were determined in vivo. The gels proved to have eudermic pH and to be effective to improve HB-NLC stability for more than 6 months. In vitro drug release profiles were adjusted to a first order (Pl-HB-NLC, Cg-HB-NLC) and hyperbola (Cb-HB-NLC) kinetic models, revealing sustained drug release. Ex vivo biopharmaceutical behavior showed slow drug penetration through skin, delaying the drug entrance into systemic circulation. The formulations were effective in reducing inflammation with a lower drug dose in comparison with existing treatments, obtaining the fastest effect when using Pl-HB-NLC. After application of the formulations in volunteers, no irritation, redness or edema reactions were detected, plus, an enhancement of the biomechanical properties of the skin was evidenciated. Therefore, the results indicate that these formulations are a suitable alternative to current treatments.
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Affiliation(s)
- Paulina Carvajal-Vidal
- Pharmacy, Pharmaceutical Technology and Physical Chemistry Department, Faculty of Pharmacy and Food Sciences, University of Barcelona, Av. de Joan XXIII, 27-31, 08028 Barcelona, Spain; Institute of Nanoscience and Nanotechnology (IN2UB), University of Barcelona, 08028 Barcelona, Spain
| | - Roberto González-Pizarro
- Pharmacy, Pharmaceutical Technology and Physical Chemistry Department, Faculty of Pharmacy and Food Sciences, University of Barcelona, Av. de Joan XXIII, 27-31, 08028 Barcelona, Spain; Institute of Nanoscience and Nanotechnology (IN2UB), University of Barcelona, 08028 Barcelona, Spain; National Drug Agency Department (ANAMED), Institute of Public Health (ISP), Av. Marathon 1000, Ñuñoa, 7780050 Santiago, Chile
| | - Carolina Araya
- Pharmacy, Pharmaceutical Technology and Physical Chemistry Department, Faculty of Pharmacy and Food Sciences, University of Barcelona, Av. de Joan XXIII, 27-31, 08028 Barcelona, Spain; Bussiness Manufacturing Company of Ecuador, Av Republica E3-33, 170103 Quito, Ecuador
| | - Marta Espina
- Pharmacy, Pharmaceutical Technology and Physical Chemistry Department, Faculty of Pharmacy and Food Sciences, University of Barcelona, Av. de Joan XXIII, 27-31, 08028 Barcelona, Spain; Institute of Nanoscience and Nanotechnology (IN2UB), University of Barcelona, 08028 Barcelona, Spain
| | - Lyda Halbaut
- Pharmacy, Pharmaceutical Technology and Physical Chemistry Department, Faculty of Pharmacy and Food Sciences, University of Barcelona, Av. de Joan XXIII, 27-31, 08028 Barcelona, Spain
| | - Immaculada Gómez de Aranda
- Pathology and Experimental Therapeutics Department. Faculty of Medicine and Health Sciences. Bellvitge Campus. University of Barcelona, Av. Mare de Déu de Bellvitge, 3, 08907 L'Hospitalet de Llobregat, Barcelona, Spain
| | - M Luisa García
- Pharmacy, Pharmaceutical Technology and Physical Chemistry Department, Faculty of Pharmacy and Food Sciences, University of Barcelona, Av. de Joan XXIII, 27-31, 08028 Barcelona, Spain; Institute of Nanoscience and Nanotechnology (IN2UB), University of Barcelona, 08028 Barcelona, Spain.
| | - Ana C Calpena
- Pharmacy, Pharmaceutical Technology and Physical Chemistry Department, Faculty of Pharmacy and Food Sciences, University of Barcelona, Av. de Joan XXIII, 27-31, 08028 Barcelona, Spain; Institute of Nanoscience and Nanotechnology (IN2UB), University of Barcelona, 08028 Barcelona, Spain
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Felix da Silva D, Vlachvei K, Geng X, Ahrné L, Ipsen R, Hougaard AB. Effect of cheese maturation on physical stability, flow properties and microstructure of oil-in-water emulsions stabilised with cheese powders. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2019.104630] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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37
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Impact of heating treatments on physical stability and lipid-protein co-oxidation in oil-in-water emulsion prepared with soy protein isolates. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.06.012] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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38
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Liu C, Wang Z, Jin H, Wang X, Gao Y, Zhao Q, Liu C, Xu J. Effect of enzymolysis and glycosylation on the curcumin nanoemulsions stabilized by β-conglycinin: Formation, stability and in vitro digestion. Int J Biol Macromol 2020; 142:658-667. [DOI: 10.1016/j.ijbiomac.2019.10.007] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2019] [Revised: 09/26/2019] [Accepted: 10/01/2019] [Indexed: 01/15/2023]
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Synergistic stabilisation of emulsions by blends of dairy and soluble pea proteins: Contribution of the interfacial composition. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105206] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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40
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Liu Q, Huang H, Chen H, Lin J, Wang Q. Food-Grade Nanoemulsions: Preparation, Stability and Application in Encapsulation of Bioactive Compounds. Molecules 2019; 24:E4242. [PMID: 31766473 PMCID: PMC6930561 DOI: 10.3390/molecules24234242] [Citation(s) in RCA: 72] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2019] [Revised: 11/11/2019] [Accepted: 11/14/2019] [Indexed: 01/19/2023] Open
Abstract
Nanoemulsions have attracted significant attention in food fields and can increase the functionality of the bioactive compounds contained within them. In this paper, the preparation methods, including low-energy and high-energy methods, were first reviewed. Second, the physical and chemical destabilization mechanisms of nanoemulsions, such as gravitational separation (creaming or sedimentation), flocculation, coalescence, Ostwald ripening, lipid oxidation and so on, were reviewed. Then, the impact of different stabilizers, including emulsifiers, weighting agents, texture modifiers (thickening agents and gelling agents), ripening inhibitors, antioxidants and chelating agents, on the physicochemical stability of nanoemulsions were discussed. Finally, the applications of nanoemulsions for the delivery of functional ingredients, including bioactive lipids, essential oil, flavor compounds, vitamins, phenolic compounds and carotenoids, were summarized. This review can provide some reference for the selection of preparation methods and stabilizers that will improve performance in nanoemulsion-based products and expand their usage.
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Affiliation(s)
- Qingqing Liu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
| | - He Huang
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
| | - Honghong Chen
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
| | - Junfan Lin
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
| | - Qin Wang
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
- Department of Nutrition and Food Science, College of Agriculture and Natural Resources, University of Maryland, College Park, MD 20740, USA
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41
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Dickinson E. Strategies to control and inhibit the flocculation of protein-stabilized oil-in-water emulsions. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.021] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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42
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Chuang CC, Wegrzyn TF, Anema SG, Loveday SM. Hemp globulin heat aggregation is inhibited by the chaperone-like action of caseins. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.061] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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43
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Heat-induced and acid-induced gelation of dairy/plant protein dispersions and emulsions. Curr Opin Food Sci 2019. [DOI: 10.1016/j.cofs.2019.05.002] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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44
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Zhao S, Tian G, Zhao C, Li C, Bao Y, DiMarco-Crook C, Tang Z, Li C, Julian McClements D, Xiao H, Zheng J. The stability of three different citrus oil-in-water emulsions fabricated by spontaneous emulsification. Food Chem 2018; 269:577-587. [DOI: 10.1016/j.foodchem.2018.07.062] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2017] [Revised: 06/14/2018] [Accepted: 07/10/2018] [Indexed: 01/26/2023]
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45
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Makeri M, Muhammad K, Ghazali H, Mohammed A. Influence of temperature and ionic conditions on the rheology and droplets characteristics of winged bean protein stabilized oil-in-water emulsion. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9922-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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46
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Enhanced stability of an emulsion enriched in unsaturated fatty acids by dual natural antioxidants fortified in both the aqueous and oil phases. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.02.012] [Citation(s) in RCA: 26] [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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47
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Qin XS, Luo ZG, Peng XC, Lu XX, Zou YX. Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickering Emulsions with Ultrasound Treatment: Effect of Ionic Strength on the Freeze-Thaw Stability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:8363-8370. [PMID: 30016098 DOI: 10.1021/acs.jafc.8b02407] [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: 06/08/2023]
Abstract
The development of multilayered interfacial engineering on the emulsion freeze-thaw properties has recently attracted widespread attention, because of the essential freeze-thaw storage process in some emulsion-matrix food products. In this research, we studied the role of salt concentration on the freeze-thaw properties of quinoa protein (QPI) nanoparticles-stabilized Pickering emulsions. The QPI nanoparticles (particle concentration c = 2%, w/v) with increasing particle size and surface hydrophobicity ( H0) were fabricated by ultrasound treatment at 100 W for 20 min, by varying the NaCl addition (salt concentrations, 0-500 mM). The sonicated QPI nanoparticles with increasing salt concentrations showed higher β-sheet structure contents and stronger hydrophobic interactions, which were attributed to the decreasing charged groups and particle aggregation by electrostatic interactions. As compared to the sonicated QPI nanoparticles-stabilized Pickering emulsions ( c = 2%, oil fraction φ = 0.5) without salt accretion, the emulsions with salt accretion exhibited better freeze-thaw properties after three freeze-thaw circulations, which might be mainly caused by the generation of gel-like three-dimensional structure and multilayered network at the droplets' interface with smaller droplet sizes. Increasing the salt concentration progressively enhanced the freeze-thaw properties of sonicated QPI nanoparticles-stabilized Pickering emulsions probably due to the inhibit formation of ice crystal by the "salting-out" effects. The results of this study would provide great significance to investigate the role of salt concentration in the freeze-thaw properties of protein-stabilized Pickering emulsions.
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Affiliation(s)
| | - Zhi-Gang Luo
- Food Nutrition and Human Health Overseas Expertise Introduction , Center for Discipline Innovation (111 Center) , Guangzhou 510640 , China
| | - Xi-Chun Peng
- Department of Food Science and Engineering, College of Science and Engineering , Jinan University , Guangzhou 510632 , China
| | - Xuan-Xuan Lu
- Department of Food Science , Rutgers, The State University of New Jersey , 65 Dudley Road , New Brunswick , New Jersey 08901 , United States
| | - Yu-Xiao Zou
- Sericultural & Agri-Food Research Institute GAAS , Guangdong Academy of Agricultural Sciences , Guangzhou 510610 , China
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48
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Ho KK, Schroën K, San Martín-González MF, Berton-Carabin CC. Synergistic and antagonistic effects of plant and dairy protein blends on the physicochemical stability of lycopene-loaded emulsions. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.02.033] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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49
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McClements DJ, Jafari SM. Improving emulsion formation, stability and performance using mixed emulsifiers: A review. Adv Colloid Interface Sci 2018; 251:55-79. [PMID: 29248154 DOI: 10.1016/j.cis.2017.12.001] [Citation(s) in RCA: 452] [Impact Index Per Article: 75.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2017] [Revised: 12/01/2017] [Accepted: 12/02/2017] [Indexed: 12/14/2022]
Abstract
The formation, stability, and performance of oil-in-water emulsions may be improved by using combinations of two or more different emulsifiers, rather than an individual type. This article provides a review of the physicochemical basis for the ability of mixed emulsifiers to enhance emulsion properties. Initially, an overview of the most important physicochemical properties of emulsifiers is given, and then the nature of emulsifier interactions in solution and at interfaces is discussed. The impact of using mixed emulsifiers on the formation and stability of emulsions is then reviewed. Finally, the impact of using mixed emulsifiers on the functional performance of emulsifiers is given, including gastrointestinal fate, oxidative stability, antimicrobial activity, and release characteristics. This information should facilitate the selection of combinations of emulsifiers that will have improved performance in emulsion-based products.
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Affiliation(s)
- David Julian McClements
- Department of Food Science, University of Massachusetts, Chenoweth Laboratory, Amherst, MA, USA.
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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50
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Qin XS, Zhao YY, Jiang ST, Luo ZG. WITHDRAWN: Colloidal and interfacial characteristics of transglutaminase-set soy protein isolate and wheat gluten mixture emulsion gels with ultrasound pretreatment: Influence of the oil fraction. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.10.006] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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